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Busy In Brooklyn Cooking, Crafting and Coping...Visit http://www.busyinbrooklyn.com for great recipes & crafts!

09/17/2026

Have you tried 7th Heaven Chocolate? Which is your favorite?

09/14/2026

We’re getting right back to it with this incredible roast that’s giving cozy night in the Sukkah vibes!

This recipe is a part of the Fame On Central • Modest Fashion Made for Gathering menu! Get the rest of the menu on their page and pick up your Planner in the store!

Baharat-Braised Roast with Butternut Squash & Dates

4 lb Delmonico, Chuck or French roast
Salt and pepper, to taste
2 tbsp olive oil
8 large shallots, peeled and halved
5 garlic cloves, smashed
2 tbsp baharat
2 tbsp tomato paste
1½ cups dry red w**e
1½ cups beef or chicken stock
Juice and zest of 1 large orange
2 tbsp silan
2 bay leaves
4 sprigs fresh thyme
1 medium butternut squash, peeled, seeded, and cut into 1½-inch chunks
6 pitted Medjool dates, halved

Continued in comments

Food, family, tradition and travel, that’s a wrap for August! Loading High Holiday content… 🍎🍯
08/30/2026

Food, family, tradition and travel, that’s a wrap for August!

Loading High Holiday content… 🍎🍯

I came home to these incredible almond croissant cookies last week, made by my daughter, and y’all asked for the recipe,...
08/24/2026

I came home to these incredible almond croissant cookies last week, made by my daughter, and y’all asked for the recipe, so, here’s her gift to you!

Almond Croissant Cookies

8 oz almond paste
½ cup granulated sugar
½ cup refined coconut oil
1 large egg
1 tsp almond extract
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt

Heat oven to 350°F. Line two baking sheets with parchment.

Break the almond paste into small pieces and put it in a mixer with the sugar. Beat for 2–3 minutes until the almond paste is broken down and looks sandy.

Add the coconut oil and beat until creamy. Add the egg and almond extract.

Whisk together the flour, baking powder and salt. Add to the almond mixture and mix just until combined. The dough will be soft.

Chill the dough for about 30 minutes. This makes it much easier to scoop and prevents excessive spreading.

Scoop about 1½ tablespoons per cookie and roll into balls. Roll each ball generously in the sliced almonds, pressing them in slightly.

Place on the baking sheets about 2 inches apart. Gently flatten each one just a little.

Bake 11–14 minutes, until the edges are lightly golden but the centers still look soft. Do not overbake—you want that chewy almond-croissant interior.

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