Hamentashen are a traditional three-cornered cookie we (Jews) make on Purim! For a more traditional soft vanilla sugar cookie hamentashen, see my regular recipe HERE  though I must say “traditional” in my mind means crumbly cookies, whereas my recipe is soft. For these double chocolate hamentashen, I wanted to experiment with flavor. The dough is still pretty soft, bittersweet, and the filling has a brownie flavor- almost pudding-like. The combination bite together is not too sweet- just right. I like a little raspberry jam in there too for a sweeter flavor. Sprinkle a little fleur de sel on top right before you bake them for a more in depth flavor.


  1. I know it’s annoying, but you should chill the dough, either the night before or at least for a couple hours in the fridge. Divide the dough in quarters and wrap each in saran wrap. No need to make them into disks. The dough is super soft but keeps it’s shape. Stack them together and wrap in foil to avoid any odor contamination in your fridge.
  2. Before baking, you MUST chill the cookies about 10-20 minutes. They’ll keep their shape that way! So this means after you add the filling, pinch into triangles, coat with sugar, then you MUST chill them in the freezer until they’re cold to the touch, and THEN you can bake them.
  3. Don’t overfill the cookies or have the topping be runny. I used a heaping 1 teaspoon of filling with a 3.5″ round cutter.
  4. If you’re using a bigger circle cookie cutter, you can add more filling and bake for about 12 minutes instead of 10.



Filling can be made up to a week ahead and stored, covered, in the fridge.



  • 1/2 cup granulated sugar
  • 6 oz heavy cream or half-and-half
  • Pinch kosher salt
  • 6 ounces extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped OR Ghiradelli 60% dark chocolate chips work perfectly. If you don’t have a scale, that’s a little less than 1/2 a cup.
  • 8 tablespoons unsalted butter, diced, at room temperature
  • 2 teaspoons vanilla extract



  1. In a small saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes.
  2. In a separate small container, add chocolate, butter and vanilla.
  3. Pour the sugar mixture into the chocolate container and mix until smooth.
  4. Let cool to room temperature. It should be the consistency of thick pudding. If you made it ahead, you can scoop it into the cookie dough straight out of the fridge.




  • 1 c. margarine, room temp
  • 2 tbsp butter, room temp
  • 1 1/4 c. granulated sugar
  • 1 egg, room temp
  • 2 tbsp whole milk, room temp (you can use half and half)
  • 2 tsp real vanilla extract
  • 2 1/2 c. flour (I always bake with bread flour)
  • 1/2 cup good cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

extra granulated sugar and sea salt to sprinkle on top

Raspberry jam (Optional! You can keep it chocolate chocolate too)

round cookie cutter – any size, but I used 3.5″ round. Anywhere from 3″ to 4″ is typical.



  1. Sift all dry ingredients and set aside.
  2. Mix butter and sugar til fluffy 2-3 min.
  3. Add egg and mix well.
  4. Add vanilla.
  5. Slowly mix in dry ingredients alternating with milk.
  6. Mix until just combined.
  7. Divide the dough into four parts, plop each down on Saran Wrap and wrap each tightly. Stack them up and wrap them all in foil. Chill in the refrigerator overnight or at least stick them in your freezer for a couple hours.
  8. Take one disc out of the fridge and roll out on a lightly floured board, 1/8″ – 1/4″ thick.
  9. Cut circles and place on a parchment paper-lined tray.
  10. Fill each circle with 1/2 tsp raspberry jam and spread around a bit, leaving a good border of dough. Add a heaping 1 tsp of chocolate filling for a 3″ – 3.5″ round cookie. The larger you make the circles, the more filling you can use and the longer they bake. Just make sure you can pinch the corners around the filling.
  11. Form triangles and pinch the corners together slightly to make sure they don’t fall apart and spill all the filling.
  12. Sprinkle the triangles generously with granulated sugar and a touch of sea salt.
  13. Chill in the freezer completely while you work on the next tray for 20 minutes or so. The longer they’re chilled, the more they will keep their shape. If you’re making way in advance, just keep them covered in the fridge.
  14. Bake at 350 degrees for just 10 minutes. The whole point is to keep these SOFT so don’t over-bake them. Cool on the tray for a minute or two only, then slip the cookies still on the parchment paper off the tray to cool completely.

Happy Purim!




This Passover meal was absolutely delicious and even included some vegan options! My friend, Joanna, is vegan and I really wanted her to have something good to eat. I’m a vegetarian, so there was lots for me to eat as well.


  • Brisket
  • Kugel (vegetarian)
  • Spinach Artichoke Dip-Style Quiche (vegetarian)
  • Matzo ball soup (vegetarian + vegan option)
  • Haroset
  • Matzo Samoas (vegan)
  • Chocolate Peanut butter pie



Not going to lie, making a huge dinner is a lot of work. Here’s the schedule that helped me organize.

2 days before:
  • pick up the brisket and any fresh ingredients
  • hard boil the eggs (refrigerate)
  • make the caramel sauce (refrigerate)
  • toast the coconut (room temp)
  • make the haroset (refrigerate)
  • set the table if you can
1 day before:
  • make the brisket (refrigerate)
  • caramelize onions (refrigerate)
  • make the quiche crust (refrigerate)
  • make the chocolate pie crust (freeze)
  • brown the butter for ganache (refrigerate)
  • make the samoa bark (freeze)
The day of:
  • take out the cream cheese to get to room temp.
  • make the kugel
  • while that bakes, make the pie and refrigerate
  • make the quiche
  • make the matzo balls (refrigerate)
  • make the broth (let simmer)
  • make the seder plate + put out the matzo, parsley, etc. for the table
One hour before:
  • cook the matzo balls in the soup
  • heat the brisket 300 degrees
  • warm up the kugel and quiche for about 20-30 min





* best to make the day before if possible

Ari has made the brisket 3 years in a row now. He makes a “meat man” which makes it more fun. I added more carrots before cooking, but it didn’t go with the face 🙂

  • 5-6 lbs brisket
  • garlic powder
  • pepper
  • paprika
  • 5 large onions, thickly sliced
  • Bottle of ketchup (enough to fully cover the brisket)
  • 3 cans whole cranberries (you won’t taste them)
  • 5 or so thickly sliced carrots
  • 2 bags baby potatoes


  1. on the bottom of a large roasting pan, place sliced onions
  2. place meat on top
  3. liberally sprinkle seasonings on top- can’t go wrong with covering it like a rub
  4. spread ketchup and cranberries on top of that to fully cover the meat
  5. add potatoes and carrots around the meat
  6. add 3/4 cup water to the pan
  7. cover the pan tightly with foil
  8. bake 350 degrees for 4 hours
  9. let cool, then take the meat out and slice thickly. Replace the meat back into the gravy, cover, and refrigerate. I like to first portion half into a 9×13″ casserole dish so that it’ll fit into my oven for reheating purposes, especially if there are only 4-5 people eating it at a time. This year, I put the remainder in to-go containers to give to my sister and friends.
  10. 1 hour before seder, reheat at 300 degrees.




I really don’t measure! This is just an approximation. My Grandma says to use 1 small apple per person. Make sure there’s enough wine to fully coat all of the mixture. The apples will soak up some of the wine, so you’d rather overdo it a little bit then have it be dry.

Make 1-2 days ahead of your seder so the apples soak up all the flavor
  • 4 large honeycrisp apples, peeled and finely chopped
  • 2 cups red wine (I use a decent red blend to give it a good flavor)
  • 2 TBSP brown sugar (only if you’re using regular wine like I do. If you’re using sweet red wine like Manischewitz, skip this step)
  • 1 tbsp or more cinnamon
  • 1 cup pecans finely chopped

Mix everything together. Stir several times throughout the day so that all the apples get coated.  The liquid should be about 1/2 of the way up the bowl. The flavor gets better as it sits and the apples get soaked. Serve with matzo.



I’m NOT a fan of the pre-made soup mix. It’s too salty and not enough flavor for my taste. My family loves this recipe, and below there’s a vegan option for the matzo balls. We seriously could not taste the difference! The only visible difference is the balls when cooked in the broth, thickened the broth.

Vegetarian Matzo Balls:
Makes about 12
  • 1 cup matzo meal
  • 4 eggs
  • 4 tbsp vegetable oil
  • 4 tbsp water
  • 2 tsp water
Vegan Matzo Balls:
Makes about 6
  • 1/2 cup matzo meal
  • 1/8 cup potato starch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  •  Kosher salt and black pepper
  • 1/8 cup olive oil
  • 1/2 cup chickpea cooking liquid from 1 15-ounce can
Vegetarian Broth:
Enough for about 18 matzo balls
  • 1 large yellow onion, diced
  • 5 carrots, diced
  • 5 stalks celery, diced
  • 1 heaping tbsp minced garlic
  • 1 tbsp or more to taste of  THIS spice which is absolutely magical, but you could recreate it with salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.
  • Salt and Pepper
  • 1 tsp fresh thyme
  • 2 tbsp of fresh dill
  • 3 – 32 oz boxes of vegetable broth


1. Make the Matzo Balls

For Vegetarian Matzo Balls: Add eggs and oil to a medium bowl and whip with a fork. Mix in matzo meal, water, and salt until combined. Leave in the fridge for at least 15 minutes while you make the soup, but it can be made hours before.

For Vegan Matzo Balls: In a medium bowl, mix the matzo meal, potato starch, baking soda, and baking powder with 1 teaspoon salt and 1/8 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for at least 30 minutes.


2. Make the Broth

  1. Heat olive oil in a large pot on medium.
  2. Add diced vegetables and cook for a few minutes until just softened, maybe about 5 min.
  3. Stir in minced garlic and dried/fresh seasoning and cook a few more minutes.
  4. Add vegetable broth and bring to a boil.
  5. While you wait for the pot to boil, grab the matzo ball dough from the fridge.
  6. Using a cookie/ice cream scoop (anywhere from 1″-2″), scoop up the dough then roll it in your hands to make sure it’s packed together.
  7. If you’re making both vegetarian and vegan options, transfer some of the broth to another pot to use to cook the vegan matzo balls.
  8. Drop in the matzo balls in the soup pot, then cover the pot tightly with a lid.
  9. Simmer for 40-60 minutes.
  10. Top with a little parsley and crushed red pepper if you want… but no one in my family likes either 🙂



This year I halved the recipe, so it fit perfectly in a 8×8″ dish. Double if you’re serving a large group and use a 9×13″ dish.
  • 4 oz. medium broad egg noodles (or any egg noodles are fine. Usually in the “international section”)
  • 1/2 stick of butter, room temp (plus more for greasing the pan)
  • 4 oz. cream cheese, room temp
  • 4 eggs
  • 1/2 + 1/8 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 1/4 cup whole milk
  • 1/4 cup or so of raisins
  • lots of cinnamon


  1. preheat oven to 350 degrees
  2. barely boil the noodles- just 2-3 minutes until they just start to soften
  3. butter 8×8 casserole dish
  4. spread the noodles in the pan
  5. sprinkle raisins on top
  6. in a separate bowl, mix the butter and cream cheese until smooth
  7. add in eggs, sugar, salt, vanilla, lemon juice
  8. add milk and mix by hand – it’s soupy!
  9. pour wet mixture on top of the noodles and raisins
  10. fully cover the top with cinnamon- don’t be shy!
  11. bake 350 for 1 hr until a knife comes out clean.

Let it cool to room temp, then you can refrigerate if you make this in the morning. Reheat for 30 min or so before seder starts.



Sort of made this one up and it turned out amazing! The flavor and texture was so good and a great main course for me since I’m a vegetarian. The crust is obviously not going to be as good as a regular crust, but hey it’s kosher for passover and did the trick for sure. *You can make the crust and caramelize the onions a day before and refrigerate*

  • 6 tbsp cold butter, cut into small pieces
  • 1 1/4 cup almond flour
  • 1/2 cup pecans
  • 1/4 tsp salt
  • 4 tbsp cold water
  • olive oil
  • 1 tbsp minced garlic
  • 5 oz. fresh spinach, chopped
  • 1 yellow onion, chopped and caramelized.
  • 1 jar marinated artichoke hearts, chopped
  • greyere cheese, grated
  • fontina cheese, grated
  • 3 eggs
  • 1 cup milk
  1. Make the crust: Place the butter, almond flour, pecans, and salt in a food processor. Pulse a few times for a rough chop. Slowly add in the water and continue to pulse, just until it starts to come together as a dough. If you blend it too much, it’ll turn into a butter consistency. Press into a 9″ pie pan and refrigerate until you’re ready to bake the quiche.
  2. Make the filling: Heat 1/2 tbsp olive oil in a pan and add the garlic. Cook for a minute or so then add in the fresh spinach with a little salt and pepper. Cook a couple minutes until the spinach has wilted. Add in the artichokes and onions until well heated just to get the flavors blended. Let that cool a bit. Whisk the eggs and milk together with a little salt and pepper, then mix into the vegetables to create the filling.
  3. Assemble the quiche: Line the crust with enough of the shredded cheese to cover it. Pour in the filling. Bake 375 degrees for 40 minutes (check at 20 min. and cover the edges of the crust with foil because it could burn…like mine did as you can see in the photo)
  4. Let it come to room temp then refrigerate until about 30 min. before seder. Reheat.




Okay this was amazing! The recipe is by Rebekah Lowen. They were chewy with a crunch from the chocolate matzo. I made the caramel sauce and toasted coconut a day before, then mixed everything together and assembled the day of the seder. I froze the rest, and the next day they were just as good. You can definitely make this a couple days before and keep in the freezer. If you don’t need this recipe to be vegan, use THIS recipe for the caramel sauce which I use for most recipes, I but this vegan one was seriously good too.

  • 45 sheets standard-sized matzo
  • 6 cups shredded sweetened coconut, divided (I used a combination of both sweetened and unsweetend) 
  • 2 cups bittersweet chocolate chips, divided
  • 1 1/2 cup brown sugar
  • 3 cans full fat coconut milkfrom the can – (you’ll get about 2 cups of the thick part of the coconut milk from 3 cans)
  • 1/2 teaspoon fleur de sel or coarse sea salt


  1. Prep the matzo: Line a large baking sheet with parchment paper and place the matzo sheets on top. Create a double-boiler by filling a large soup pot with 1-2 inches of water and bringing to a simmer; place a medium sauce pot (or heatproof metal or glass mixing bowl) on top. The idea is for the second, upper pot to fit inside of the larger pot without actually touching the water. Melt 1 1/2 cups of the chocolate chips in this double boiler. Use an icing spatula to spread the chocolate onto each piece of matzo, then place the entire baking sheet into the freezer to harden while you prepare the other ingredients.
  2. Toast the coconut: Preheat your oven to 350ºF. Line a large baking sheet with parchment paper, then pour the coconut flakes on top. Bake the coconut for about 5 minutes, then remove from the oven and use a wooden spoon to mix to give the whole batch a chance to evenly brown. Bake for an other 3 minutes, then remove and stir; bake for another 2-4 minutes or until evenly browned all over. Once removed from the oven, measure out about 1/2 cup of coconut and set aside; then, let all of the coconut cool. (Note: In total, you’ll bake the coconut for 10-12 minutes, but the stirring is necessary to avoid over-browning. Coconut burns easily.)
  3. Make the caramel: Scoop or strain out just the thick part of the coconut milk. From 3 cans, you should get around 2 cups of this and it’s fine if you need to add some of the other liquid to get up to 2 cups. Heat a pot over medium high heat. Add the sugar and stir around the pot for about 1 minute to heat through. Add the coconut milk and and sea salt stir to combine. Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon but it will really thicken up after it sits in the fridge so don’t worry. Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid. Cover jar, and place in fridge to cool further for at least two hours to thicken.
  4. Make the coconut-caramel topping: Pour the coconut flakes into a large mixing bowl, then add 3/4 of the caramel and mix to combine.
  5. Assemble all of the ingredients: Remove the now-hardened chocolate-covered matzo from the freezer and carefully flip each piece over (the chocolate side should be the “bottom” or underside of each piece). Divide and pour the 1/4 remaining caramel onto each piece of matzo, using an angled icing spatula or dinner knife to spread it evenly across each piece. (This first layer will help the coconut-caramel mixture adhere to each piece of matzo.) Using your fingers or a flat icing spatula, press on the coconut-caramel mixture firmly (it’s fine if you break the matzo!). It’s tough to get all-over coverage, so where there are “gaps,” sprinkle on some of the retained 1/2 cup of toasted coconut flakes you set aside earlier.
  6. Create the classic “Samoa” design: Melt the remaining cup of chocolate chips in a double broiler or a small bowl in the microwave on low heat, stirring every 30 seconds so it doesn’t burn. Spoon the melted chocolate into a small sandwich bag, use scissors to snip a small hole off of one of the corners. Pipe diagonally across the top of each sheet of matzo in long, parallel lines to mimic the look of a Samoa cookie. Sprinkle with a small amount of flaky sea salt, if desired. Allow the chocolate to set at room temperature or in the freezer for about an hour, then break the matzo squares apart into smaller pieces, plate, and serve.


A mix of recipes by Buttermilk by Sam and The Pioneer Woman.


  • 1/2 cup butter, unsalted and softened
  • 1/2 cup powdered sugar
  • 1/4 cup dutch process cocoa
  • 1 large egg yolk
  • 1/2 tsp fine sea salt
  • 1 1/4 cups almond flour 


  • 7 tablespoons butter, browned
  • 200 grams bittersweet chocolate chips or chopped from a bar
  • 200 grams heavy cream
  • 1 tsp pure vanilla extract
  • pinch flaky sea salt / fleur de sel


  • 1 cup Creamy Peanut Butter
  • package (8 Ounce) Softened Cream Cheese
  • 1 1/4 cup Powdered Sugar
  • package (8 Ounce) Cool Whip, Thawed


  1. Brown the butter: Place the butter in a skillet over medium heat. Cook as it melts, then sputters and foams. When it stops sputtering and is nearly silent, and you see brown bits at the bottom. Scrape it all, including brown bits into a heatproof bowl and set aside to cool or refrigerate for a couple days if you’re making this ahead.
  2. Make the crust: Either in a food processor or in the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter until blended then add remaining ingredients and pulse/mix until the dough sticks together when you press it. Press the dough into the bottom and up the sides of a 9 or 10” round tart pan with a removable bottom. Set crust in the freezer for 10-15 minutes and preheat the oven to 350 F. Poke the bottom all over with a fork. Bake for 30 minutes. Let the crust completely chill before adding the ganache and filling.
  3. Make the ganache: Bring the browned butter to room temp or warm in the microwave for a bit. Okay if it melts. Warm the cream in a pot until it’s bubbling on the sides, this will happen in a few minutes (careful not to overheat it!). Pour the chocolate and browned butter in the pot and mix, adding the vanilla and stirring until you have a smooth ganache. Pour into the chilled crust and set in the fridge.
  4. Make the filling: Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.


Now for breakfast…..

MATZO BRIE (for breakfast!)

So many good memories growing up eating my Grandma’s crispy matzo brie around passover, and my Grandpa’s more eggy version. Both so good with pure maple syrup!!

For 1 serving:

1 1/2 boards of matzo

1/2 cup milk

2 eggs, beaten

1/2 tsp vanilla

sprinkle of cinnamon

butter for the pan


Heat up milk in the microwave about 1 minute- I like to use a large glass pyrex or just a microwave save large bowl.

Break up the matzo in large pieces and put them into the hot milk for about 30 seconds just to soften the matzo.

Drain most of the milk out.

Add in eggs and cinnamon, and mix together.

Heat up a generous amount of butter in a skillet on medium, then pour in the matzo mix. I like to mix it up a bit to make sure all sides are coated and crispy. Or you could make it pancake style if you like a fluffy, eggy consistency better. Done when golden brown and egg is fully cooked. Top with of cinnamon and maple syrup.



and links:



Seder plate

Pink Candles

Kids’ plates, bowls, cups

30 min. seder Haggadah






This challah is the BEST. I usually make it plain (here), but the kids requested a sweet one the last couple weeks, so this has been our new routine. It’s almost like chewy cinnamon roll bread! So good. For a tutorial video, see my instagram post HERE.
2 tsp honey
1 pkg yeast
1/2 c vegetable oil
1/4 c sugar
2 tsp salt
2 eggs
4 – 4 1/2 c bread flour
1 egg yolk
1/2 stick of butter, melted
1/2 c white sugar
3 tbsp cinnamon
1 tbsp brown sugar
1 c raisins
* note: if you like it less sweet, don’t add the brown sugar and use a little less white sugar. It’ll just have that hint of sweetness.
  1. Dissolve 1 tsp honey in 1/2 c. warm water in large mixing bowl which has been rinsed with hot water.
  2. Sprinkle yeast on top, mix, let stand 10 min.
  3. While you wait for the yeast, get the other ingredients ready. In a large measuring cup, measure oil, add 1/2 c. warm water, sugar, 1 tsp honey, salt, eggs, and 2 c. flour.
  4. Add into the yeast mixture and mix well.
  5. Stir in remaining 2 c. flour. Dough will be sticky. If it’s too sticky when you test it with your finger, add another 1/2 cup of flour.
  6. Knead 2-3 minutes with a bread hook attachment or turn onto a floured board and knead.
  7. Round up in greased bowl (I just use the same dough bowl and put vegetable oil all around it), cover, and let rise in a warm place for 2 hrs. It should have doubled in size. Gently put finger in top; if dough stays indented, it’s finished. If it bounces back, continue to rise.
  8. Punch down, cover, let rise again 45 min.
  9. Prep the counter with cooking spray.
  10. In a small bowl, make the filling: 1/2 cup sugar, 3 tbsp cinnamon, 1 tbsp brown sugar. Melt the butter in a separate small bowl.
  11. Divide dough into 4 parts. Roll each ball out into a thick rectangle, spread with butter, sprinkle about 2 tbsp cinnamon sugar mix, then add raisins on the top.
  12. Roll dough lengthwise and pinch the seam.
  13. Braid strands of dough and tuck the ends under.
  14. Cover, rise 20-30 minutes.
  15. Brush with beaten egg yolk and 1 tsp water. I used the melted butter bowl.
  16. Sprinkle with the rest of the cinnamon sugar mix.
  17. Bake 400 degrees 20 min or until it’s a good color on top. Cover the top with foil, put it back into the oven for 5-8 minutes until a toothpick in the center of a braid comes out clean.
  18. Immediately remove the challah from the tray and place on a wire rack so the bottom doesn’t continue to bake.
* Traditional challahs are braided in one row. On holidays or special occasions, it’s made into a circle.
* Round challah braiding tutorial  CLICK HERE
* Four strand challah:
  1. Divide dough into 4 equal sections
  2. Leave the ends loose if you’re making this into a circle- you’ll weave these ends in at the end when you connect your circle
  3. Take the strand at the left and weave it over-under-over the other three strands
  4. Take the next strand at the left and do the same- weave it over-under-over the other three strands
  5. Repeat until you can’t anymore and tuck the ends in underneath the loaf (or if you’re making it into a circle, sort of weave the ends together.


xo, Leah


My psychotic plan-ahead packing strategy apparently worked! I got a note from Ari’s counselors that they helped him unpack in a snap and he was the *most organized camper ever*. I’m thrilled TBH. They’re allowed to have a trunk at the foot of the bed to store things, drawers, and they have some shelves in the cabin. They can bring a duffle bag with bedding which gets put away until the end of camp.

I’ve linked everything below:


  1. TRUNK: This is super sturdy and rolls really well. Inside fits the trunk lid organizer, 2 sets of packing cubes (8 cubes, 2 shoe bags, and 2 laundry bags), and 2 small tupperwear boxes
  2. ROLLING DRAWERS: 4 drawers fit every day items, socks, underwear, jammies. Label with white tape and a sharpie.
  3. XL DUFFLE BAG: This will fold up and be put away until the end of camp. Fits mattress cover, bedding, dop kit, and shower caddy


Good luck, parents! I’m on an emotional rollercoaster and have spent my day refreshing the camp blog for photos of Ari!




While there were many things during the last year I could not control, one thing I could control was the quality of my skin! After using these products below, my skin really started glowing, and not just from rage! I made it a priority to use these on my face twice a day. Plus when you’re in your house for over a year, you really will get sick of looking at your own dumb face in the mirror and want to do something about it. This mother’s day, go ahead and get it for yourself… you know no one else is going to do it!


I go to Gilpin Facial Aesthetics for skin care and Botox. I love the staff! So friendly and knowledgable. The first time I went in I was like ahhhh help I look dead! Christine and Meredith swooped in and figured it out for me. Bonus, the office is gorgeous. I highly recommend going in for your own consultation, but these products have served me so well. I even made Jeffrey use the moisturizer and now he’s even more in love with his reflection (jokes).




  1. Face wash: This is just a gentle wash that magically takes off my makeup so well (when I actually wear makeup). You just need a tiny bit, so it lasts forever.
  2. Glow pads: These pads are great for breakouts but also just for a general deep clean glowy look
  3. Serum: I use this all over including under my eyes. It’s supposed to help with fine wrinkles, so I’m all in.
  4. Eye cream: I’ve used other eye creams that have been heavy or made my eyes sting. This one is awesome and actually reasonably priced for eye cream.
  5. Moisturizer: I have super dry skin, and this leaves me feeling good all day. When I put it on at night I wake up and I’m still moisturized!
  6. Sunscreen: This is tinted so it makes me look a touch more put together while also protecting my skin from the sun
  7. Lip Treatment: When regular life resumes and people actually see my lips, this lip plumper is awesome! Make sure to just dab it on a tiny bit. A little goes a long way and it will tint your skin a bit.


Just add in Alpharet as step 4 before eye cream and moisturizer and obviously no sunscreen or lip treatment. Leave the Alpharet on for at least 5 minutes before applying moisturizer.


Be sure to use love20 for a 20% off discount! I don’t make money on this FYI! If you need to just pick three things, I’d go with the glow pads, serum, and moisturizer. Okay and sunscreen. Hope this helps!








Happy Earth Day! While I still have a TON to learn and change about how we live, one super simple way we’ve changed is by eliminating paper napkins and paper towels. We were going through an entire container every week it seemed! I promise you can do this with three disgusting- I mean- charming kids….they use their shirt as a napkin when they think I’m not looking anyway. I switched a couple years ago, and it’s seriously been so easy. I keep one roll of paper towels for like super gross bathroom messes because helloooo potty training, but we go through one paper towel roll every few MONTHS. Below are a few links of reusable cleaning cloths, napkins, and kitchen towels.


FAQ: Washing isn’t a big deal. One we use the napkins, I rinse off the food in the sink and wring out the water. I throw them in the laundry room sink (or you could have a dedicated bucket) until I’m read to put a load of laundry in. Wash the cloth napkins and towels and dry with your clothes. I only buy napkins and towels that don’t need ironing!! For the swedish dishcloths below, I put them in a mesh garment bag, so I can grab them out of the washer to air dry flat. One single dishcloth last months! I store the towels in a bigger kitchen drawer so they’re hidden away and the napkins in a smaller drawer where the kids can reach easily. I store the swedish dishcloths under the sink so they’re right there easy to grab.


Instead of PAPER TOWELS, try Swedish dishcloths

I use just one to clean the counters and kitchen table after meals. Wash them in the washing machine in a mesh garment bag and just let them air dry. 

Instead of everyday PAPER NAPKINS, try cloth napkins

GRAY PINSTRIPES:  organic cloth napkins   zero waste kitchen 17 x 17  (set of 2)

or these

Instead of PAPER HAND TOWELS, try pretty kitchen towels

Coal Cotton Tea Towels (Set of 3)

or these

or these

I have these in our powder room

Hope this helps!




I just learned to crochet in December, and I’m loving it! My kids are loving all of their new amigurumi (crocheted stuffed toys) and have become little dictators on what I make next. Through YouTube and free tutorials I’ve found online, I’ve been able to come up with this super simple pattern for what could definitely almost pass as a t-rex. I’ve linked my favorite technique tutorials and materials below along with the pattern. When you first watch the tutorials, it all seems overwhelming! Just try it out on test yarn until you get the hang of it. My first crocheted piece looked lumpy and super weird, but my second looked better. Seriously… you can do this!

Big chonky dino

Teeny baby dino



This chunky yarn is sooo soft and great for making bigger things. Stitches are slightly harder to see when crocheting, but you’ll get the hang of it pretty quickly.

This yarn for making tiny babies. Great for beginners – you can see stitches easily and pull through the stitches smoothly. Yarn is soft. It doesn’t get ratty like other small yarns. I used this as the white yarn for the teeth for the chunky dino too.


Crochet hooks (your yarn will tell you what size to use, but this set has them all)

Safety eyes

Sewing needle for yarn

Yarn cutter (or scissors, but I like to keep this in my knitting bag since it’s not pointy)



Magic ring

st = stitch

sc = single crochet

inc = increase (2 stitches in the same stitch)

dec = decrease

( ) = the number of stitches you should have at the end of each row



Row 1: make magic ring with 6 st (6)

Row 2: inc on each stitch (12)

Row 3: (1 sc, inc) x 6 (18)

Row 4: (2 sc, inc) x 6 (24)

Row 5: (3 sc, inc) x 6 (30)

Rows 6-17: 30 sc (30)

Add in your safety eyes between rows 13 and 14. Space the eyes out with 5 or 6 stitches in between.

Stuff with fiberfill almost up to the top (you’ll fill in the rest at the end)

Row 18:  (3 sc, dec) x 6 (24)

Row 19: (2 sc, dec) x 6 (18)

Row 20: (1 sc, dec) x 6 (12)

Row 21: dec x 6 (6)

Finish stuffing with fiberfill and squeeze it around to get a good shape and firmness you like.

Cut the yarn with a long tail and thread a sewing needle through the end (fasten off). Pick up the front loop of each of the remaining 6 stitches and sew the body closed stitch by stitch (video here).

Thread the tail from the top of the body where you just closed the last row, down to the bottom center of the body. Thread back up to the head and cut the yarn close to the body. This sort of squares up the body so it’s not so egg-like. Push any remaining yarn into the body with your needle.



Row 1: 4 st in magic ring (4)

Row 2: (1 sc, inc) x 4 (6)

Row 3: 6 sc (6)

Row 4: (1 sc, inc) x 3 (9)

Row 5: (1 sc, inc) x 4 (13)

Row 6: 13 sc

Cut yarn with a long tail. Slip the end of the tail through the last loop and pull tight. You’ll leave this open- don’t close it up like you did with the body.

Stuff with fiberfill.

Attach to rows 5-10 just by sewing through each loop onto the body. Pass the yarn through a few times before cutting off the access yarn.


ARMS + LEGS (make 4)

Row 1: magic ring 5 st

Cut yarn with a long tail. Slip the end of the tail through the last loop and pull tight.

Once you pull the tail it should make a C shape, but I like to sew it on in a little ball with a stitch.

Attach arms between rows 10-12 just to the sides of the eyes.

Attach legs between rows 3-5.



Row 12 (from the bottom): Add 2 white v’s using any white yarn. You can space them one or 2 stitches apart (or touching like vv) just make sure they’re centered between the eyes.


Happy crocheting!





Hamentashen are a traditional three-cornered cookie we (Jews) make on Purim! I grew up in St. Louis, MO. There was this great Jewish bakery called Pratzels, and I would look forward to their hamentashen every year. Most other recipes I’ve tried are crunchy, crumbly, dry, or tasteless. But this bakery made them soft, filled them with a delicious pie filling situation, and covered them in sugar. Sadly it closed, but I think I made a pretty good sub recipe which also doubles as a great sugar cookie recipe! Because this dough is so soft, you can fold the corners over like you see in the photos rather than pinching the corners like you’ll see in traditional hamentashen. If the dough is just the right temp when you’re folding them, they’ll stay shaped as traditional triangles- just the luck of the draw! Either way, they’re going to taste the same

Check out my new Double Chocolate Hamentashen recipe here!

  1. I know it’s annoying, but you should chill the dough, either the night before or at least for a couple hours in the fridge. Divide the dough in quarters and wrap each in saran wrap. No need to make them into disks. The dough is super soft but keeps it’s shape. Stack them together and wrap in foil to avoid any odor contamination in your fridge.
  2. Before baking, you MUST chill the cookies. They’ll keep their shape that way! So this means after you add the filling, pinch into triangles, coat with sugar, then you MUST chill them in the freezer until they’re cold to the touch, and THEN you can bake them.
  3. Don’t overfill the cookies or have the topping be runny. I used a heaping 1 teaspoon of filling with a 3.5″ round cutter.
  4. If you’re using a bigger circle cookie cutter, you can add more filling and bake for about 12 minutes instead of 10.



1 c. margarine (I know, right? Just trust me), room temp

1 c. granulated sugar

1 egg, room temp

2 tbsp whole milk, room temp (you can use half and half)

2 tsp real vanilla extract

3 c. flour (I always bake with bread flour)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Filling: pie filling, really good jams, nutella, chocolate filling, sprinkles. My favorite combination with the dough is jam.

A little extra granulated sugar for the outside

3″ – 4″ round cutter- really any size is fine. You’ll just adjust your baking time. 3.5″ is about 10 minutes, 5″ about 12 minutes, etc.


  1. Sift all dry ingredients and set aside.
  2. Mix butter and sugar til fluffy 2-3 min.
  3. Add egg and mix well.
  4. Add vanilla.
  5. Slowly mix in dry ingredients alternating with milk.
  6. Mix until just combined.
  7. Divide the dough into four parts, plop each down on Saran Wrap and wrap each tightly. Stack them up and wrap them all in foil. Chill in the refrigerator overnight or at least stick them in your freezer for a couple hours.
  8. Take one disc out of the fridge and roll out on a lightly floured board, 1/8″ – 1/4″ thick.
  9. Cut circles and place on a parchment paper-lined tray.
  10. Chill in the freezer while you work on the next tray.
  11. Fill each circle with a SMALL amount of filling, about 1 tsp, and try to keep the runny parts to a minimum. The larger you make the circles, the more filling you can use and vice versa.
  12. Form triangles and pinch the corners together slightly to make sure they don’t fall apart and spill all the filling! This dough is really soft so I like to fold them over rather than pinch sharp corners like traditional hamentashen, but it depends on the exact consistency you have going on. I promise they’ll taste just as good whatever they look like.
  13. Wet the dough a little with your fingers or a brush and sprinkle the triangles generously with granulated sugar.
  14. Chill in the freezer again for 20 minutes or so. The longer they’re chilled, the more they will keep their shape. If you’re making way in advance, just keep them covered in the fridge.
  15. Bake at 350 degrees for just 10 minutes or until very slightly golden. The whole point is to keep these SOFT so please don’t over-bake them. Cool on the tray for a minute or two only, then slip the cookies still on the parchment paper off the tray to cool completely.


Mazel tov, you’ve made delicious hamentashen!!






The most m-0-i-s-t chocolate cake you’ll ever have. I promise! Jeffrey’s favorite combination is with the chocolate frosting recipe, and I think it’s incredible with marshmallow frosting or peanut butter frosting (all below). It’s definitely an impressive cake you’d make for company and the cake recipe everyone requests for their birthdays. VERY easy too, but you must keep an eye on it while you’re baking and follow my tips below.


For my favorite vanilla cake recipe, click HERE.

Here’s how a slice looks baked in a sheet pan- the easiest way to bake.

And here’s Jeffrey’s birthday cake from this year in 2 layer 8″ cake rounds:

Here’s what I look like when I see cake:



Adapted from Ina Garten
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans (I use bread flour)
2 cups sugar
3/4 cups (good!!) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 teaspoon (good) pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees.
Butter two 8″ round cake pans or one 11×13″ sheet pan (I use a metal brownie pan)
Line with the bottom of the pan with parchment paper, then butter and flour (or use cocoa powder) the pans.
If you’re using a sheet pan, have the parchment paper hang off on either side so you’ll have little handles to pop it out when you’re ready to cool it.
  1. In a large bowl with a whisk, sift the flour, sugar, cocoa, baking soda, baking powder, and salt, and mix until combined. I actually don’t like using an electric mixer with this recipe- it’s too liquidy
  2. In a medium bowl, take the whisk and mix together the buttermilk, oil, eggs, and vanilla.
  3. Slowly add the wet ingredients to the dry and mix with a spatula or spoon.
  4. Slowly add the coffee and stir just to combine, scraping the bottom of the bowl.
  5. Immediately pour the batter into the prepared pans and bake about 20-25 minutes. Always bake for a few minutes less if you’ve never made this recipe before, so you don’t over-bake the cakes. You can always add more time, you can’t take away. When you start to smell it, it’s probably almost done. Give the pan a jiggle when you start smelling it. Keep adding 3 minutes on your time and checking it again. It should jiggle like solid pudding, not like jello. It will continue baking in your pan after you take it out of the oven. If you’re unsure, you can put a knife in the middle and it should come out with a few crumbs. The center of the cake tends to sink a little but that’s okay! It will be delicious and moist and covered with frosting anyway. 
  6. Cool in the pans for 5 minutes (unless you’ve over-baked it*). Run a knife around the edges so the cake will come out more easily. Turn the cake out onto a cooling rack lined with greased parchment paper. It’s a gooey cake, so the parchment paper on the cooling rack is KEY to keeping things neat. If you’re baking it in a sheet pan, you’ll already have the parchment paper to just pop off and place on the cooling rack. Cool completely before frosting it or the frosting will melt.
*If you’ve accidentally over-baked your cake, pop it out of the cake pan immediately to cool on a cooling rack or it will keep baking. Scrape off any crispy parts. Combine 1/4 cup of milk with 1/4 tsp vanilla. Brush it all over the surface of the cake then cool completely before frosting.


Adapted from Magnolia Bakery
* If frosting a sheet cake, I like to halve this recipe since you’re not covering as much area. This frosting is rich!
1 1/2 cups (3 sticks) unsalted butter, softened to room temp
2 tablespoons whole milk or half & half, room temp
12 ounces chocolate, melted and cooled (I use Ghiradelli 60% bittersweet chocolate)
1 small pinch fleur de sel / sea salt / kosher salt
1 teaspoon (good!!) vanilla extract
2 1/4 cups sifted confectioners’ sugar
  1. To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Add a tiny pinch of sea salt. Stir occasionally until completely smooth and no pieces of chocolate remain.
  2. Remove from the heat and let cool completely.
  3. In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, 3 minutes
  4. Add the milk carefully and beat until smooth
  5. Add the melted chocolate and beat for 2 minutes.
  6. Add the vanilla and beat for 3 minutes.
  7. Gradually add the sugar and beat on medium until fluffy.
Your frosting might be a little melty so keep your mixer and beater attachment out. Refrigerate the frosting in the mixing bowl for 30 min or until the frosting is more solid, then re-whip it with the mixer right before frosting the cake.


This will make the cake taste like a s’mores! We all LOVE this combo too;

* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area.



1 cup salted butter, room temp (or add 1/4 tsp salt to unsalted butter)

14 ounces Marshmallow Fluff

2 cups powdered sugar

1 teaspoon good vanilla



Whip all of the ingredients together. Refrigerate for a bit if it’s too melty. You’ll be able to make prettier swirls if it’s cooled slightly.



Ina Garten
* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area. This frosting is rich!
2 cups powdered sugar
2 cups creamy peanut butter
10 tbsp butter, room temp
1 tsp vanilla
1/2 tsp salt
2/3 cup heavy cream
Beat all ingredients except the cream in a mixer on low until creamy. Add the cream and beat on high until fluffy and smooth.


This tastes exactly like the super sweet frosting at a grocery store bakery- in the best way possible! It actually balanced out the flavor of the chocolate cake since I use more bittersweet chocolate in the cake. The frosting is stiff so it’s perfect for decorations. It’s almost like soft play dough! If you want it easier to spread, use a tablespoon or so more milk.
(If you don’t need extra for decorating/piping, halve this recipe. Plus only half will fit comfortably in a Kitchenaid mixer- see notes for tips!)
2 cups vegetable shortening, room temp
1 cup butter, room temp
2 tbsp vanilla
1 tsp salt
8 tbsp milk
4 lbs powdered sugar
  1. whip together the shortening and butter
  2. add half of the powdered sugar gradually
  3. add in vanilla, salt, and milk* (read notes here)
  4. add the second half of the powdered sugar gradually*
  5. finish whipping so it’s fully mixed and fluffy

*If you want this more spreadable and not for decorations, add a tablespoon or so more milk.

*If your mixer is a typical Kitchenaid size like mine, you will not have room in the bowl to mix this completely! After you mix the vanilla, salt, and milk in to the bowl (step 3), scoop out half of the mixture into another bowl and set aside. Add 1 lbs of powdered sugar to your Kitchenaid and mix. Transfer that finished frosting to another bowl. Place your other mixture back in your Kitchenaid and then add the remaining 1 lb of powdered sugar. Now you have 2 bowls of finished frosting.




You are going to LOVE this!! Enjoy!


My mom usually makes these for special brunches, but these are so good they should be shared with all of you! You must make the dough OVERNIGHT – sorry! But the good news is you’ll just pop them in the oven, make the caramel sauce while they bake, and have the yummiest smell filling your home! It’s Christmas Eve, and I just put the rolls into the fridge to rise overnight. Cannot wait to bake them tomorrow!



2 packages of yeast (or 4 1/2 tsps)

5-6 cups bread flour

1 1/2 tsp salt

1/2 cup sugar

1 1/2 cup very hot water

1/2 cup softened butter

2 eggs



1/4 cup melted butter

1/2 cup sugar

2 tbsp cinnamon (mix with the sugar)



1/2 cup butter

1 cup sugar

1/2 cup buttermilk

1/2 tsp baking soda

1 tbsp karo syrup (you can sub maple syrup)



Combine TWO CUPS of the flour, yeast, sugar, and salt.

Add hot water to dry ingredients all at once.

Beat with electric mixer at medium speed for 2 minutes.

Add butter.

Add eggs one at a time,

Stir in remaining 3-4 cups of flour gradually. Use just enough to make soft dough which leaves the sides of the bowl.

Turn onto floured counter and knead 5-10 minutes or use a bread dough hook and mix for 3 minutes.

Cover with plastic then a towel and let it rest for 20 minutes.

Roll dough into a about a 12×24″ rectangle.

Spread melted butter then sprinkle the sugar-cinnamon mixture on top.

Roll up length wise (on the 24″ side).

Cut with a serrated knife into about 12 slices (see my ugly little bun on the corner? That was the two ends of the roll mushed together lol.

Place face side up on a parchment paper lined rimmed baking sheet WITH SPACES in between. They will puff up lots and fill up most of the space on the tray. Made that mistake before and OMG they were massive and weird looking.

Cover with plastic wrap and refrigerate overnight.


When ready to bake, remove from the refrigerator, uncover, and let stand 10 minutes while preheating the oven to 375 degrees.

Puncture any surface bubbles with a greased toothpick.

Bake 20-25 minutes. (check centers with toothpick until comes out just clean. Rolls will be slightly browned but don’t overdo it! I would always rather they were a little gooey than a little dry!



While the rolls are baking, place 1 stick of butter, 1 cup of sugar, 1/2 cup buttermilk, 1/2 tsp baking soda, and 1 tbsp Karo syrup in a large saucepan.

Boil slowly for approximately 10 minutes.

Keep a careful watch and stir it down if it boils up high at first. Let cook until deep caramel colored but don’t let it burn! This happens very quickly.

Pour over the rolls as soon as they’re out of the oven.




I found these gingersnaps… mainly purchased for the tin… and OMG they are so good! I thought that in order to not eat the entire tin in one day, I better use them for a pie to be shared. Thanksgiving is the perfect excuse to turn these cookies into the crust for a gingersnap caramel pumpkin cheesecake! I had extra batter since I used a smaller springform pan, and made 6 minis- so cute and easy. I actually liked the balance between crust and filling on the minis better than the cake… both great, don’t get me wrong. If you have extra minis, they would be perfect to drop off on a neighbor’s porch (which I did) since many cannot get home to see their families. Effing Covid.

Gingersnap Caramel Pumpkin Cheesecake Recipe

Scroll down for the mini version (you don’t necessarily need to make a crust for this- just use the unbroken cookie as the base).


Crust and cheesecake via The Pioneer Woman

Caramel sauce via The Brown Eyed Baker



Crust Ingredients (for minis you just need the cookies):

12 oz. (about 54) gingersnaps plus 8-10 extras for the topping – THESE are the best!

6 tbsp unsalted butter, melted

2 tbsp brown sugar

1/2 cup chopped pecans

1 dash of salt


Caramel Sauce Ingredients:

1 cup granulate sugar

6 tbsp unsalted butter, room temp

1 tsp sea salt

2/3 heavy cream


Filling Ingredients:

packages (8 0z. packages) cream cheese

1 1/2 c. sugar

can 15-ounce pumpkin puree (NOT pumpkin pie filling)

1 tsp ground cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

4 whole eggs

2 tbsp. heavy cream



food processor (or ziplock bag and a rolling pin could substitute)

9″ or 10″ springform pan

muffin liners or ramekins if you’re making minis

parchment paper

rimmed baking sheet


1. Make the crust:

Lightly butter a 9″ or 10″ springform pan. In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of the springform pan. Chill crust for 20-30 minutes.


2. Make the caramel sauce:

In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using.


3. Make the filling:

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.


4. Assemble the cake:

Line a rimmed baking sheet with parchment paper. I did not not do this and the caramel leaked through and burned my oven… yikes. Pour a little less than half of the caramel sauce onto the crust (I prefer more on top of the cake), moving the springform pan around so that it coats the sides and bottom. Save the rest of the caramel in an airtight container for the top of the cake before serving. Put the crust back in the fridge to set. Pour the filling into the caramel-coated crust and fill up to the top of the crust. If you have extra filling, see below suggestion for minis. Place the cheesecake on top of the parchment paper lined rimmed baking sheet. Bake 350 degrees, 1 hour and 15-30 minutes until jiggly but not soupy. Cool on the counter for 30 minutes. Cover and chill for 4 hours or overnight. Remove rim of the pan then use a spatula to carefully remove the bottom of the pan and transfer it to a serving platter. Pour the rest of the caramel sauce on top. Top with crumbled gingersnaps. Slice and eat!


For minis:

Line a rimmed baking sheet with parchment paper. Place muffin liners or ramekins (lightly butter these) on the baking sheet. Instead of making a crust, just place a whole gingersnap cookie on the bottom of the liner. Cover it with a little caramel. When this bakes, the cookie and caramel will fuse together into a soft delicious crust. Fill each about half way with the cheesecake filling. Bake 350 degrees for 25 minutes until jiggly but not soupy. Cool on the counter for 30 minutes. Cover and refrigerate 4 hours or overnight. They look cute in their liners or ramekins plus… it’s easier… no need to transfer! Top each mini with remaining caramel sauce and crumbled gingersnaps before serving.





All rise! This easy DIY Ruth Bader Ginsburg collar is the perfect halloween costume honoring the notorious RBG. Use whatever material you have around the house- felt, paper, an old sweatshirt, whatever. I cut this out from a reusable grocery tote bag and taped jewels on.

On this other version (modeled by my brother lol), I just drew lines and circles with a white paint pen. You can also jazz it up with jewels or pearls.


fabric / felt / grocery bag / old shirt

paint pen / paint / sharpie



hole punch

extra credit: jewels or pearls (I used strong double stick tape)


  1. Print out templates. To cut out and trace on another material, click HERE. To print out in black and white and use as your actual collar (like if you’re printing it to use on paper), click HERE.
  2. Cut out collar and trace
  3. Punch holes in either corner and string
  4. Decorate!