Amazing. Unbelievable. Do it.
Amazing. Unbelievable. Do it.
If you’re one of those people who could care less for chocolate/dessert, go back to whatever it is you were wasting your time on – this post isn’t for you.
It happens almost every night. A few hours after dinner, I
crave need something sweet. I usually go for some ice cream, or leftover dessert, but there comes a time in every girl’s life when — she runs out.
A few years back, someone gave me a recipe for a chocolate mug cake – mix some ingredients in a mug, and microwave for a short time. It doesn’t get much simpler than that, and patience isn’t my virtue. So needless to say, I have had my fair share of mug cakes. Are they perfect? Definitely not… UNTIL NOW.
I’d say its been about two years since I felt the need to make myself a mug cake. (Don’t tell anyone, but I think I got sick of them ??) So when I suddenly had a craving the other week, I came across this nearly perfect mug brownie recipe. It doesn’t call for an egg, so for those of you who are scared of putting eggs in your food, this is a plus. More importantly, though, there is no cakey texture coming between you and the chocolate. The real secret is in the brown sugar – it makes for the best consistency in a mug cake.
So why is it dangerous? Because you probably have all the ingredients a few feet away in your pantry. And if you don’t, there’s a good chance you’ll stock up once you’ve tried it.
Source: Babble – They say you can make it with water (whyy??), or coffee (extra step, nothankyou), but they do have great pictures!
You can thank me later.
Soooo if you didn’t notice – a few posts back (Sesame Chicken recipe), Leah Schapira, author of Fresh & Easy Kosher Cooking, commented on my blog! If you don’t remember me mentioning her about 1000 times, look back a few posts – her new cookbook even has a post of its own!
Either way, she asked me to guest blog for her website www.CookKosher.com (!!!!!) It’s a great site for those of you who want to read and share kosher recipes. And unlike my blog, new stuff is posted everyday. (I know – I’m the worst!)
So click above for my latest recipe. I know it’s a Passover recipe, but I promise to be back before then. In the meantime, I have dishes to do.
For the record: This counts as a post.
Be honest with yourself. Are hamantaschen something you look forward to all year round? Probably not.
Sure, they’re fun to make. And it’s tradition – so we eat them every year on Purim. But if you’re going to tell me you look forward to biting into that over baked, crumbly cookie with not enough filling in it.. I am just not going to believe you.
But I’m not here to rain on your Purim parade – I know you love making hamantaschen. After all, someone taught you just how to perfectly pinch each corner when you were a little girl (or boy). And pictures?? People love taking pictures of their hamantaschen. If you don’t make hamantaschen, but you buy from the store – I am seriously sorry for you. Any hamantaschen recipe is 10x better than store-bought. Unclear as to why, but it seems all kosher bakeries got together and decided to slack on hamantaschen baking.
If you have yet to bake your own hamantaschen – read below
And if you already have a recipe for hamantaschen – I promise you, this one is better.
Here it is – originally from Kosher.com (now JoyofKosher.com):
Filling Suggestions (in order of delicious to ‘really?’):
Chocolate, Brownie, Apricot jelly, Raspberry jelly, Strawberry jelly, Prune filling, poppy seed filling, Halvah
My mom told me that last year, she took the sweet ingredients out of her dough and added vegetable and potato fillings – this sounds great. I don’t have time for it, but you should definitely try it!
Are we in agreement that chocolate filling is the best?
That’s because you fill your hamantaschen with chocolate chips. Am I right? They just don’t melt properly in the oven.
Instead, fill your hamantaschen with a mixture of Israeli chocolate spread (elite or hashachar) AND chocolate chips – it really makes for the perfect filling texture. If you make your hamantaschen dairy (who makes their hamantaschen dairy??) for sure use Nutella. For more information on how to cut, fill, and close your hamantaschen – see below.
[the best looking [Holtzman kitchen] hamantaschen of 2012]
Hope you are having an easy fast!
Chag Purim Sameach!!
I know I’ve been apologizing for my lack of time these past few posts, but let’s just be real. Even though I would love for it to be, my blog isn’t my first or even my second priority…maybe it’s my third.. but probably more like my fifth or sixth. (ok fine, I don’t have a list) I’ve started my new job and all is going well, although I have to admit it is extremely draining. But enough complaining – from now on, let us each hold up our end of the deal – you keep checking back.. and I will do my very best to post at least once a week. Deal? deal.
I want you to know I am no cake person. If you were to set three desserts in front of me, one being cake, it is most likely the last one I would choose…That is if you made me choose. I love dessert – it is by far the best course and you know how they say ‘there’s always room for dessert’? – well that’s not true, but if there isn’t room – you make room.
This is one of the few cakes I make. It’s also the only Jamie Geller recipe I use (Quick an Kosher: Recipes from the Bride Who Knew Nothing). Why, you ask? I’m just going to go right ahead and say it – one of the ingredients is mayonnaise. If you’re grossed out by the mayonnaise, I’m grossed out by you. Has my blog taught you nothing??
Take my word for it – this cake is a-mayonnaise-ing.
Make sure you make it in a bundt pan – cake needs an exciting shape. If you don’t know what a bundt is, watch this.
One Bowl (+1 small pan) A-Mayonnaise-ing Chocolate Cake
-Melt over medium-low heat in a small sauce pan. Turn of heat and allow to cool for 3-5 minutes. Drizzle over cake.
‘Till next time!
We’ve all been there. Looking at a Chinese restaurant’s crowded menu and finally saying “I guess I’ll just get the sesame chicken..” You went in wanting to try something new, the choices being endless, but inevitably you go with what’s safest. We all do it, cause we all love it. (if you’re a vegetarian, go ahead and swap ‘chicken’ with ‘tofu’.. then ask yourself if you really want to be a vegetarian)
If you don’t already know, I live in NYC on top of a Chinese restaurant (good luck finding me). Does it make my apartment smell? No. Do I eat Chinese food all the time? No. Do I go there every time I don’t want to make dinner? Pretty much.
We always end up ordering what we know – either sesame chicken or general tso’s chicken (which I’m convinced is sesame chicken with some crushed red pepper flakes and a better name.) So when we found a recipe for sesame chicken in the cookbook we got a little while back, we obviously had to try it. We both love it, and it’s super accurate to the restaurant version. If nothing else – it’s your safest bet.
Teriyaki Sesame Chicken
[Serve over white rice.. or brown rice if you want this dish to taste less good.]
*From Fresh & Easy Kosher Cooking by Leah Schapira .. no, I couldn’t come up with an authentic sesame chicken recipe on my own.
If there’s one thing I dread, it’s having to put together a menu. Tell me what you want, I’ll make it. Give me a recipe, an ingredient, something.. just don’t leave the menu up to me. The main dish is usually chicken, since it’s cheaper than meat and requires a lot less skill to master. But when it comes to soup, sides, and dessert (mmm dessert) – I could look through my cookbooks a million times and still have no idea what to make.
I try so hard to make different things from week to week. After all, who likes to eat the same thing over and over and over again?
My husband, that’s who.
So whenever we’re deciding what to make for shabbat, without fail, Ari will say “can you make broccoli kugel again?”
I have to say, after making it so many times, I have definitely gotten this recipe down to a tee. So here it is:
> If you don’t want to use a pie crust because you think it’s too fattening.. just do it anyway. But if it’s going to deter you from making this amazing kugel you can throw it into a greased 8×8 pyrex.
> If you are cooking for someone who eats especially healthy (sucks for you), just don’t mention the mayonnaise.. I mean, the main ingredient is broccoli.
I started this blog when I had too much time on my hands, and ironically enough, ever since then, my extra time has been slipping through my fingers. For those of you who have been checking back these past couple of weeks.. thank you. And for those of you who haven’t… that’s ok, there wasn’t a new post for you to read anyway. Either way…I’m BACK.
Today is my 22nd birthday. Unlike most people I know, I happen to be obsessed with my birthday. It’s the best date on the calendar, and I look forward to it the second the clock hits 12AM on January 25th all the way until it hits 12AM on January 24th the following year. There are obviously years when my birthday is a disappointment, but for the most part it’s just a day when I get to be with and talk to the people that matter most. So.. in honor of my birthday.. I’ve decided to share a ridiculously simple, but ridiculously delicious recipe with all of you. You could say it’s my claim to fame.. only I am not actually famous, it’s my mother’s recipe, and it’s probably too simple to make anyone famous. It includes all of the ingredients I love, and all the ingredients you would never expect to come together. Here it is:
Mean (yes, mean) Rice Salad
Simple… I know.
A birthday girl’s request: This salad is perfection. If you’re going to make this recipe, I’m so happy for you. You’ll love it. If you’re going to make this recipe and change a few things (such as amount of salt and/or type of mayo) – don’t tell me about it.
**for the record: I know the song is called “It’s My Party” .. but I thought it would pass.
It has been FREEZING in NY this past week, and I know I’m from Albany where 20°F sounds a lot like summer, but since living in NY I have learned to seriously hate the cold weather. I guess it’s because I’m not hopping from my toasty house to the preheated car to another warm destination where I usually stay put. In NY, everything is a schlep, and in the winter…everything is a schlep with freezing cold ears.
And now I know I’m not the #1 person to look at a glass half full (unless it’s filled with dc), but one thing I do love about the winter is soup. And hot cocoa.
My Mom would always make French Onion Soup on shavuot. We never ate much dairy in my house, and since F.O.S (did you see what I did there?) is normally topped with a slice of baguette and mozzarella cheese – it clearly belonged to the dairy holiday. Now that I am married to a cheese-lover, F.O.S has become a midweek winter dinner. I would have liked to share my mama’s recipe, but the 7 hour time difference isn’t always the most convenient, and there is a F.O.S recipe in the new cookbook we got last week. So here it is: (By Leah Schapira, people)
For 4 servings:
[I took this picture from the internet (click it for the link). To be fair, it wasn’t easy finding a decent looking picture of French Onion Soup..it probably would have taken just as long to get a decent picture of mine – I don’t know what people are thinking posting disgusting pictures of their French Onion Soup online. Also we have really similar looking spoons, so I thought this could pass (even if they are for meat)]
It’s the seventh night of chanukkah, and I haven’t found the time to make latkes…until now. It was 8:30 PM when I started peeling, but it was well worth it, because Ari’s doing the dishes, and who would object to a fried latke dinner no matter what time it was? I know most people eat latkes as a side dish, or grab a few at an annual chanukkah party…but I don’t care much for balanced meals, and if there are enough latkes to fill me up – why the hell not??
Needless to say, latkes are one of the most traditional chanukkah foods, and one of the best chanukkah foods (if made correctly). I was never in charge of making latkes growing up, but once I was married, it was fun to experiment, and no one was telling me not to eat as many latkes as I wanted for dinner. I think our first chanukkah together we had latkes for/with our dinner 8 nights in a row. Well, we’re passed that, but it wouldn’t be channukah without some good ol’ traditional latkes – so here’s my recipe.
[Goes great with apple sauce, Frank’s Red Hot Sauce, and probably sour cream (if you’re into that)]