Category Archives: Dessert

The Dangerous Mug Brownie

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.


  • 1/4 Cup flour
  • 1/4 Cup light brown sugar
  • 2 Tbs. unsweetened cocoa powder (I use hershey’s)
  • large pinch of salt <— necessary
  • 2 Tbs. canola oil
  • 2 Tbs. milk or non-dairy creamer
  • 2 Tbs. chocolate chips


  1. Mix the dry ingredients very well, until there are no flour or sugar clumps.
  2. Add the oil and milk/non-dairy creamer, and mix until you have a thick paste.
  3. Stir in the chocolate chips.
  4. Microwave for about 1 minute and 10 seconds (on high) – check every 30 seconds, until you have that gooey brownie texture we all love.


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.

– Li-or

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Hamantaschen You’ll Look Forward To

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 (now


  • 1 Stick plus 3 tbs margarine
  • 1/2 Cup sugar
  • 1 Large egg
  • 3 Tbs. Orange juice
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Salt
  • about 2 3/4 Cups of flour


  1. In an electric mixer, beat margarine until smooth – gradually add sugar and beat until light and fluffy.
  2. Beat in egg.
  3. Blend in orange juice, vanilla, and salt.
  4. Stir in enough flour to make a soft dough.
  5. Wrap in saran wrap and chill for 1-2 hours.
  6. Once chilled, remove from fridge, split in half, and roll out until dough is 1/4 inch thick on piece of parchment paper.
  7. Using a round cookie cutter or cup opening, cut out circles of dough. 
  8. Fill with about 1 tsp of filling.
  9. Pinch or fold the dough the way you were taught. 
  10. Place on parchment lined cookie sheet and bake on 375°F for 10-12 minutes – or until the bottom is slightly golden.


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!!  

– Li-or 

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One Bowl A-Mayonnaise-ing Chocolate Cake

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


  • 2 Cups flour
  • 2 Cups sugar
  • 1 package Osem Chocolate pudding mix
  • 2/3 Cup unsweeteneed cocoa powder (I like Hershey’s)
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 Cup liquid non-dairy creamer
  • 1/2 cup canola oil
  • 1/2 cup mayonnaise
  • 3 eggs
  • 2 tsp vanilla extract


  1. Preheat oven to 325° F – grease and I mean grease and bundt pan with pam.
  2. In a bowl of an electric mixer, whisk together the dry ingredients.
  3. Add the rest of the ingredients and beat at medium speed for 2 minutes.
  4. Pour into pan and bake at 325° for 45-50 min (usually takes longer for me), until a knife comes out clean.
  5. Let cool for 20 min and try to flip onto a plate. If it doesn’t come out on it’s own, loosen the sides and center with a knife and try again.

Chocolate Glaze

  • 1 Cup chocolate chips
  • 1/2 Cup thawed Rich’s whip topping

-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!


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I know I’ve been MIA this past week, but you didn’t think I was going to get through chanukkah without sharing some recipes…did you?   If you did, you’ve obviously missed something. Channukah is a time for fried food. I look forward to this all year long. Most Jewish holidays are filled with food, but chanukkah is filled with the best food. I love everything about chanukkah.. ok, not this year’s Maccabeats video, but mostly everything about this holiday is so great.

If you’ve ever spent chanukkah in Israel, you know all about sufganiyot, or fried doughnuts. If you’ve never spent channukah in Israel, go spend chanukkah in Israel. And if you’ve never been to Israel.. go to Israel during chanukkah.

Nothing really compares to Israeli sufganiyot. I’m not sure what it is, but every doughnut is perfectly shaped and fried and extremely delicious. I think while I was in Israel I must have eaten at least one a day for the entire month before chanukkah. So in light of chanukkah (pun intended), here is the best recipe I have found for sufganiyot. They’re not quite as good as the Israeli version, but they may give you an idea as to what I am talking(/dreaming) about.


  • 2 Cups flour, plus more
  • 1/4 Cup sugar
  • 1 Packet or 2.25 tsp active dry yeast
  • 1/2 tsp salt
  • 2 Large egg yolks
  • 3/4 Cup of warm milk or soy milk
  • 2 Tbs butter or margarine at room temp
  • 6 Cups canola oil, plus more
  • Jelly
  • Confectioner’s sugar


  1. In a stand up mixer, mix the first four ingredients.
  2. Add the yolks and milk and mix with the hook attachment on medium-low speed.
  3. Add the butter/margarine and mix on medium-high speed for about 5 minutes, until the dough is shiny and elastic.
  4. Grease a large bowl with oil, and transfer the dough into the bowl (use flour to help get the dough off the’s supposed to be sticky).
  5. Cover bowl with saran wrap, and allow to rise for 1-1.5 hrs (until size has doubled) in a warm room.
  6. Move dough onto a floured surface and roll until it is 1/4 inch thick. Use a two inch round cookie cutter (or a glass) to cut doughnuts out of the dough – place them on another floured surface.
  7. Cover lightly with saran wrap and allow to rise again for 30 min.
  8. In a medium pot, heat up the oil to 350° F (if you don’t have a thermometer, stick a tiny piece of dough into the oil and wait for it to start bubbling.)
  9. With a spatula (not with your hands), slowly drop 3 or 4 sufganiyot into the oil. Allow to fry for about 1 minute on each side until each side is light brown (flip gently with a spatula).
  10. Remove onto a paper toweled surface.
  11. Once cooled enough, cut a small slit in the side of the doughnut and use a tsp to spoon in some jelly.
  12. Sprinkle with confectioner’s sugar.

[I would have tried to get a better shot, but they were getting cold right in front of me..]

And if you haven’t already…Put on your yarmulke, and go listen to all of Adam Sandler’s chanukkah songs on repeat…because unlike the Maccabeats, they never get old.

Happy Chanukkah!!


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Toothpaste Brownies

Calm yourself. This recipe doesn’t actually call for toothpaste, and it definitely doesn’t promote dental hygiene. It does, however, make one of the best desserts (assuming you enjoy a chocolate and mint combination).

I don’t even remember who coined the name, but once they did – it stuck. I guess we just love the look on people’s faces when we tell them we have toothpaste brownies for dessert. So here it is, one of everyone’s favorites …


  • 1 Box of Duncan Hines Chewy Fudge brownies.

If you thought I made my brownies from scratch, you were definitely mistaken. I don’t know why anyone would. It’s not so much more impressive…after all, it is just throwing some basic ingredients into a bowl and mixing. If you want to try to argue that brownies made from scratch taste better, go talk to someone else. I just don’t believe it – Duncan Hines has been putting Betty Crocker, and your Grandma’s homemade brownies to shame for years.

Buttt…there are a few things that I do to make this already amazing box of brownies even better (especially for this recipe).

  • First, make sure you follow the recipe for fudgy brownies. To be honest, I am not sure why they still include the cake like brownie recipe on the box.
  • Second – add an extra splash of oil to the mix. I did this once by mistake and have been doing it ever since.
  • Third – The box says to mix 50 times. Mix until it’s super smooth – I don’t care how many times that is. Don’t leave your brownie batter grainy.
  • Finally – grease the pan with margarine, not oil or pam. I don’t know what it is, but im convinced this makes the brownies better.

[Disregard the pam in the picture, I promise you I greased it with margarine]

Mint Topping

  • 3 Cups confectioner’s sugar
  • 1 tsp Mint extract *not peppermint
  • 1 egg
  • 2-4 drops green food coloring (depends how green you want it)
  • Water

Chocolate Drizzle

  • 6 oz chocolate chips (about 12 Tbs)
  • 3 Tbs vegetable shortening
  • 1 Tbs confectioner’s sugar


  1. Make the brownies, and allow to cool completely.
  2. Mix together the first four ingredients for the mint topping, then add water little by little until you get a smooth, thick liquid mixture.
  3. Pour over cooled brownies and spread quickly to cover the entire pan. Let sit for 30 min. 
  4. Microwave chocolate drizzle ingredients for 15 seconds at a time (mixing in between), until you have a shiny, thick liquid chocolate.
  5. Drizzle over mint topping with a small spoon, and allow to set for 15-20 minutes before cutting.

[Enjoy =)]



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