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https://toriavey.com/toris-kitchen/sweet-lokshen-kugel/?fbclid=IwAR07Zk0qOsQIowEhXKY8Pif96K2UigTSB6Btyp8R18KeiDUnya0uGfQQozQ In December we learned how to make Kugel from member Erica Katz. Click the link above for the recipe

We had a great time making Pumpkin Tiramisu together in November. Here is the recipe if you weren’t able to join us. https://www.foodandwine.com/recipes/pumpkin-tiramisu Pumpkin Tiramisu Rating: 5 stars Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternative to pumpkin pie. By Dana Cowin November 2014 Recipe Summary Total: 45 mins Yield: 12 Ingredients Ingredient Checklist One 15-ounce can pumpkin puree 1/2 cup light brown sugar 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch of freshly grated nutmeg 3/4 cup granulated sugar 1 1/2 cups mascarpone cheese 2 1/2 cups heavy cream 2 cups brewed coffee, cooled Two 7-ounce packages dry ladyfingers Chocolate shavings and candied ginger, for garnish Directions Step 1 In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat. Step 2 In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight. Step 3 In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve. Make Ahead The tiramisu can be refrigerated for 2 days.