Stay Sweet All Year With This Baking Recipes Jackpot

It’s hard to come up with new and exciting baking ideas for Rosh Hashanah year in and year out- until now. Why spend all day thinking about what you’re going to bake when you can spend that time actually eating everything hot out of the oven (there’ll be enough to serve if you just take that corner…). This masterlist of baking ideas for the New Year will keep you bathing in deliciousness all year long.

1. Custard Apple Streusel Pie by Brynie Greisman

There’s nothing quite like a piece of warm apple pie with lemon tea on a cold winter Leil Shabbos. This pie has to be done in a few steps, but don’t be put off by that. Parts of it can be made in advance, so it takes less time than you think. And it’s worth it!

2. Caramel Apple Crisp by Rivky Kleiman

Apples and caramel are always a dynamic duo. This sure-bet winner is one of my personal favorites. Special thanks to my friend Batsheva K., who gave me this recipe years ago and now graciously allowed me to share it with you.

3. Apple Blueberry Crisp by Brynie Greisman

This presents beautifully in individual pie crusts or puff pastry shells. I give the option of a healthier crust as well. Not too sweet, it is a perfect accompaniment to chicken and meat dishes. Drizzle with blueberry syrup for additional pizzazz and flavor. It can double as a light dessert; shpritz with a dollop of whipped topping if desired.

4. Apple Bubble Ring by Brynie Greisman

When my sisters and I were dating, my mother would try to have a yeast cinnamon cake or danish in the oven whenever we had a date, so the house would smell homey and welcoming. (If she was short on time, she sufficed with putting just cinnamon in the oven!) There is nothing quite like the tantalizing aroma of fresh yeast cake. This cake, filled with apples and pecans, smacks of fall. You will have just one ball, then another, then another …

5. Apple Smores Tartlets by Faigy Grossman

Amazing combo! The flavors of the apple filling and s’mores ingredients come together to create a fantastic tasting dessert/miniature to present to your family and friends!

6. Warm Vanilla Apple Cobbler by Rivky Kleiman

This apple cobbler will attest that not all apple crisps are created equal!

7. Honey Ice Cream in Chocolate Cups by Clara Fatal

Honey is a motif that keeps repeating throughout the month of Tishrei. Here’s a novel new way to feature honey cake for dessert.

8. Orange Cran-Apple Crumble by Faigy Grossman

The unusual combination of fruit in this spectacular crumble comes together as a fall-inspired creation. Thanks, Elisheva, for retesting, tasting, and approving!

9. Mini Apple Swirl Cakes with Caramel Frosting by Brynie Greisman

These make a welcome and lovely addition to any mishloach manot. Warning: The frosting is addictive and tastes scrumptious as is, on a spoon, or as an accompaniment to coffee.

10. Apricot ’n Apple Streusel Kugel by Brynie Greisman

Take advantage of the short apricot season and make a few of these delicious kugels, for now and later. The combo of tart apricots and sweet apples is amazing, and the crumbs are fabulous. This is not as heavy as a noodle kugel and isn’t loaded with oil or sugar either. I love that it tastes equally good served warm, cold, or room temperature. Feel free to adjust sweetness to your taste. Freezes well.

11. Gluten Free Honey Cake by Elky Friedman

12. Apple-Cinnamon Nut Cake by Avigail Maizlik

Your family will love this delicious cake, perfect for fall and cold weather.

13. Honey Bundt Cake by Estee Kafra

Never fail and delicious!

14. Classic Apple Pie by Brynie Greisman

At the annual Limudei Hashem event, everyone contributes her signature dessert, salad, hot dish, etc., and the women set up a magnificent bar. My friend, Malka T., made this apple pie and everyone went nuts over it. Follow instructions, and you, too, will have the perfect apple pie! It freezes beautifully, too.

15. Apple-Almond Brandy Cobbler by Esther Ottensoser

Maybe it’s my childhood memories of visiting my Oma Carlebach, shetichyeh, and always receiving a marzipan treat years ago, but whatever the reason, marzipan has always been for me a delicacy. Try this variation of the popular apple cobbler with marzipan, a little brandy for a new twist, and topped with a caramel sauce. Served warm, it’s the perfect dessert to be savored in your succah on a cool Succos night.

16. Honey Surprise Ice Cream by Chanie Nayman

Don’t let the ingredients in this ice cream scare you! It’s amazing!!! You have to try it to be a fair judge. The ingredients really complement each other well, and the thyme gives the ice cream a bit of depth that so naturally blends in to the ice cream.

17. Apple Scone Cake by Estee Kafra

Scones are not too sweet, not too heavy… and in my mind, the perfect pastry. They can be dressed and spiced in countless ways, and they are the inspiration for an apple cake that marries their wonderful texture and taste with baked apples. It’s the ultimate wintertime treat.

18. Chewy Oatmeal-Macadamia Cookies by Faigy Grossman

Divine and irresistible! Hide some to have on hand when you need a pick-me-up or feel the urge to splurge on some yummy goodies!

19. Butterscotch Pecan Bars by Faigy Grossman

These soft and tasty bars are chock-full of yummy flavors, a nice twist on the classic chocolate chip bar. Since I believe that practically everything is enhanced with chocolate, I like to sprinkle the top of the batter with additional chocolate chips before baking.

20. Whole Wheat Pumpkin Muffins with Streusel Topping by Rivky KleimanA spectacular muffin that is perfect in taste and texture, despite being healthier. A special shout-out to my cousin and friend Rochela W. for sharing this recipe with me.

21. Chocolate-Coffee Crunch Cookies by Faigy Grossman

This is such a yummy and fantastic-tasting cookie! It also looks really pretty, and can easily be used for a simchah or to send over for that special occasion. Enjoy the great chocolate-cookie combo – this is one flavor whose popularity seems to increase over time!

22. Chocolate Caramel Fudge Cookies by Brynie Greisman

Slow cookers are not only for soups, sides, and mains. They can also be used for desserts! In this recipe, I used three different types of chocolate to give it that real chocolatey, fudgy flavor. I added in some caramel chips to make it even more decadent. I love the freedom of putting up my dessert and being able to run out to do errands without worrying that it’s going to burn or flop. If you’ll be out for a longer period of time, set your slow cooker on a timer.

23. Cinnamon Bundt Cake by Estee Kafra

I always like to have a “counter cake” on hand for visitors and guests. I tested this cake four times on four consecutive days while in the bungalow, and no one seemed too upset about that. They were all happy to share their feedback with me. This is a great counter cake, as it tastes even better the next day.

24. Rosemarie Double Chocolate Cake by Faigy Grossman

Who doesn’t love that heavenly chocolate flavor? The combination of this moist chocolate cake and warm ganache makes for an irresistible dessert for Yom Tov.

25. Glazed Coffee Cake Grande by Brynie Greisman

I make this cake very often for Shabbos with different variations. Even the low-fat version is very moist and disappears fast. The filling adds marvelous flavor, and the crunchy topping is irresistible. A real perennial pleaser you will enjoy serving your family and guests.

26. Marble Cookies by Brynie Greisman

These cookies are a welcome addition to any cookie platter. They are equally good made milchig or parve.

27. Blueberry Cake by Esther Ottensoser

Take advantage of the tail end of the blueberry season to bake this mouthwatering blueberry cake. A perfect cake to platter for your family and guests throughout Yom Tov.

28. Lemon Muffin Delights by Avigail Maizlik

These muffins are terrific for those who like a touch of tang in their baked goods. The orange juice adds just the right amount of sweetness.

29. Rhubarberry Pie by Faigy Grossman

Utterly scrumptious! The tart and tangy filling is still sweet enough to tickle your taste buds and insist on seconds. Great hot or cold.

30. Raspberry Palmiers by Faigy Grossman

An adorable presentation, these pastries, known also as “elephant ears,” are as eye-catching as they are delicious! Sure to be a hit as a mishloach manos treat, or for your own Purim table.

31. Two Tone Peanut Chews by Esther Ottensoser

Peanut chews have become a simchah and dessert favorite for sweet tooths of all ages. Though this recipe is great with a classic parve chocolate, in honor of Shavuos I figured, why not give it a milchig “upgrade”? Either way you make it, you’ll have many happy “chewers” this Yom Tov.

32. Rich Chocolate Babka “Pudding” by Estee Kafra

Bread pudding has become a favorite way to use leftover challah. It’s an incredibly rich and tasty dessert, and so simple to make! Check out my favorite recipe for bread pudding in my cookbook Cooking Inspired. Last week I actually had a whole babka left over from Shabbos (hard to believe, I know), and I didn’t want it to be thrown out, so I decided to treat it like I do any other leftovers… to remake it. Let’s just say there were no leftovers of this one.

33. Cinnamon Bun Ring by Joy Devor

Like many women, I like making challah every week. However, we rarely eat all of the challah over Shabbos, so I’m always looking for ways to use it once Shabbos is over. Sometimes I use the dough for something else in advance, before I bake too much challah. This is my favorite method of using what I know will be extra dough. It’s especially great if you make challah on Erev Yom Kippur and you want something delicious for breaking the fast.

34. Cranberry Pear Ring by Rivky Kleiman

One of my husband’s friends once commented that he loved eating at our home because he was served dessert in the middle of the meal and again at the end. This cranberry pear ring is one of those recipes that can serve as a tasty side dish, but it can also be topped with vanilla ice cream and pass as dessert.

35. Plum Pie by Rivky Kleiman

I never met a tart I didn’t like! For a great balance of sweet and sour, try this plum tart.

36. Date Cake with Caramel Sauce by Brynie Greisman

This cake is moist and delicious. The dates melt into the batter to give it texture and really good flavor. Don’t think, Dates = healthy/blah tasting/no one is going to eat it; think, This sounds different. I’ll try it and won’t reveal what’s in it/worth trying! The caramel sauce seeps into the holes in the cake and coats the top, making it taste beyond scrumptious!

37. Pear and Crispy Crumb Cake by Estee Kafra

I love Bundt cakes. Those of you who have my book Cooking Inspired may remember that I dedicated a whole section of the book to them. This is a cake that can effortlessly slip from everyday to elegant.

38. Almond Raspberry Coffee Cake by Brynie Greisman

Since I sell whole-wheat, low-fat muffins and cakes, I’m always on the lookout for ways to make my favorite baking recipes healthier. I reduced the fat and the sugar in this recipe, and subbed whole wheat pastry flour for the white flour. I tried this cake with apricot jam, strawberry jam, and raspberry jam, and raspberry jam is my favorite. Use a good quality jam (spreadable fruit) made from fruit sans the sugar. Delicious on a cold winter night with herb tea.

39. Chocolate Swirl Coffee Cake by Brynie Greisman

This one is for chocolate lovers (I think that’s most of the population!). It has a rich chocolate-nut filling that swirls through the cake, and is topped with a scrumptious chocolate topping similar to the one used in bakeries. Because the dough is essentially a challah dough and therefore dries out more quickly than a typical babka dough (remember it has just a quarter cup of oil), slice off the amount you will use, and freeze the rest for later.

40. Chocolate Chip Crumb Cake by Brynie Greisman

We all have our tried-and-true cake recipes — chocolate, marble, pound, and chiffon. But we like to expand our repertoire and try something new, one that we know will come out amazing. This cake is that plus. You have the option of dressing it up and making it a layer cake or making it a Bundt cake. Each component of it is so good — the cake itself, the crumbs, and the frosting. Enjoy them all!

41. Lemon Blueberry Swirl Cake by Brynie Greisman

The first time I tested this cake, it came out so impressive that I wanted to use it for a special occasion. The problem was that I’d already sliced it to taste it and to see what it looked like inside. I decided to give it to my daughter for her birthday and wrote a note about a cake “not whole” for a very “wholesome” girl. She loved the cake and the note, too!

42. Luscious Lemon Bars by Brynie Greisman

This is a lemon square at its best! There’s a shortbread crust followed by a ribbon of non-dairy cream cheese and topped with the most delicious lemon curd imaginable. A sprinkling of confectioners’ sugar gives it a nice finishing touch. When I gave it to a friend who’s a real connoisseur to taste, she literally swooned over it. Elegant enough for any cake platter, or even on its own for dessert.

43. Maple Cinnamon Twists by Rivky Kleiman

Soft and moist pastry twists with all the flavors of cinnamon buns in small bites. They’re amazing! Even better, the recipe yields a relatively large amount.

44. Almond-Pear Tart by Estee Kafra

This impressive-looking tart is much simpler to make than it appears.

45. Cookies and Crème Pie by Brynie Greisman

I created this dessert for my daughter’s birthday; everyone loved the taste and texture of the crunchy crust and flavorful creamy filling. It’s elegant and easy to put together. Layers of dipped mini chocolate chip cookies and crème combine to make a showstopping presentation. Serve with pride!

46. Maple Pumpkin Pie by Rivky Kleiman

This was dubbed an all-time favorite by my daughter Sari after she graciously volunteered to be a taster the first time I served this pie, and it has remained her favorite.

47. Mint Mousse Pie by Brynie Greisman

The perfect finale for any Yom Tov seudah. A no-fuss, refreshing pie. Nobody will pass up this dessert!

48. Peanut Butter Crunch Ice Cream by Esther Ottensoser

This ice cream recipe is the very first dessert recipe I made after I got married. After many years, it still remains one of my go-to easy and delicious desserts. (I mean, all you have to do is mention chocolate and peanut butter in the same sentence!)

49. Frozen Truffle Delight (Gluten Free) by Rivky Kleiman

Anyone lucky to have tasted this incredible dessert at my friend’s simchah requested the recipe… well, this one’s for all of you! A special thanks to my friend Raizy who so graciously shared her final version after so eloquently describing her quest for frozen truffle perfection as a chocolate adventure.

50. Rich Brownie Chunk Ice Cream by Estee Kafra

Vanilla ice cream is the perfect balance for a rich, chocolaty brownie. Why not join them together into one fabulous dessert?

51. Heavenly Chocolate-Caramel-Marshmallow-Nut Log by Mati Swimer

The name says it all! The rich flavors here are simply begging to be savored.

52. Baked Pear Compote with Spiked Cream and Lotus Crumbs by Estee KafraAfter a heavy Shabbos meal, I like serving a light dessert, and baked pear compote is always a winner. The flavors of this dish come together to create a wonderful combination, with the cream and the crumbs adding just the right amount of flavor and texture to wow whoever may be lucky enough to be sitting at your table.

53. Snickerdoodle Sundae by Rivky Kleiman

This sundae was inspired by wonderful childhood memories. Whenever my mother baked a batch of snickerdoodles and packed a bag of them for my snack, friends would line up and offer to trade any cool snack just to get a taste. Years have passed, but the snickerdoodle hasn’t lost its allure. The combination of crispy, crunchy cookie topped with coffee ice cream, hot fudge sauce, and a snickerdoodle brittle finale can be summed up in one word… wow.

54. Peanut Chew Ice Cream Pie by Esther Ottensoser

Peanut chews are one of those foods that most people really enjoy eating. Paired with ice cream … what could be bad?! Take a look at these four different ways to serve it (also see Peanut Chew Ice Cream Slices, Peanut Chew Bowls with Ice Cream, and Peanut Chew Bars with Ice Cream in Martini Glasses). Whichever way you choose, it will definitely be your pièce de résistance!

55. Chocolate-Peanut-Butter Pie by Brynie Greisman

This pie takes about 5 minutes to make and is very rich and luscious. I made it for Succos and everyone adored it. Chocolate and peanut butter are always a winning combo, and one of my favorites, unfortunately! The photographer thought it was heavenly!!!! A sliver of this satisfies anyone’s sweet tooth. Thanks Rachel K.

56. Almond Pear Pie by Brynie Greisman

When I first tasted this at my friend Chava’s house, my first reaction was “I’m not sure what I’m eating but it’s delicious, and it’s going in!” Don’t tell anybody what the ingredients are—– just keep it secret. The taste and texture are so good, and no one will suspect that it’s actually good for them as well! Confessions of a sneaky cook…!

It’s so appropro for Tu B’Shvat, when the almond trees blossom (they’re gorgeous!) and the kids come home from school singing “Hashkaydia Porachat….” I even remember singing it in elementary school.

57. Chocolate Chip Cookie Dough Ice Cream by Estee Kafra

The cookie dough bakes into a soft sheet of deliciousness, combined with a vanilla ice cream for a cookie-dough ice cream that is sure to be a hit with adults and kids alike! I served it scooped into waffle cups, topped with chocolate syrup, and chopped, toasted nuts and coconut. To all of you who don’t want to use margarine in your cookies, here is your answer!

58. Hot Fruit Tarts by Sara Wasserman

This light dessert is great for topping off a meal. It’s good at room temperature, but even better hot. Try it with a scoop of ice cream.

59. Toffee Pie with Coffee Hazelnut Topping by Rivky Kleiman

Simple yet delicious. This toffee pie will certainly become a family favorite.

60. Best Dressed Brownie Dessert by The Peppermill

Chocolate three ways is the nicest way to end a meal!

61. Frozen Layered Log by Esther Ottensoser

Light and refreshing, the perfect dessert for any of your Yom Tov meals.

62. Chocolate Pudding Pie with Nutty Chocolate Crunch by Brynie Greisman

A creamy chocolate filling nestled between a chocolate chip cookie crust and a nutty chocolaty crunch. Delicious!

63. Brownie Praline Pie by Brynie Greisman

Decadent! Delight your family and guests with this delicious pie. It is well worth the time invested to prepare this dessert. I was happy the photographer and stylist had huge portions, so I wouldn’t have to contend with what was left!! My family was thrilled to savor the rest of it!

64. Crumble-Stuffed Pears by Esther Ottensoser

I find this recipe to be a perfect Yom Tov recipe, as most of the preparation can be done way in advance, yet they will still be perfectly fresh.

65. Fruit Cup with Brandy Sauce by Rivky Kleiman

This is not your average fruit cup. It’s a truly fabulous finale.

66. Peppermint Ice Cream Pie by Rivky Kleiman

This ice cream pie will appeal to the child in all of us. Guaranteed to be a hit with young and old alike.

67. Coffee Marble Fudge Ice Cream by Brynie Greisman

I am a coffee-holic, so even though I don’t normally care for parve ice cream, this one really appeals to me. The alcohol in the liqueur keeps it creamy and the bits of fudge created by the melted chocolate add another layer of flavor. Served on chocolate lace doilies, it presents elegantly as well.