Category Archives: Great As Leftovers

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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Requested Week After Week (After Week…)

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:

Broccoli Kugel


  • 2.5 Lbs fresh broccoli (or 2 lb frozen broccoli cuts, thawed and drained..I do think using fresh is worth the extra time)
  • 1 Cup mayonnaise
  • 4 eggs
  • 4-5 heaping Tbs Onion soup mix (I like Osem brand.. especially since they offered me my first real job 🙂 )
  • 1/2 Tbs salt
  • 1/4-1/2 tsp ground black pepper
  • 1 9inch frozen pie crust (if you make your own…good for you..)


  1. Cut the broccoli into small pieces (using some, definitely not all of the stems), and steam until easy to fork. If you don’t have a steamer, put about an inch of water into a pot and add the broccoli. Cook over a high flame with the lid slightly open until easy to fork. (about 5-10 min)
  2. Throw into a colander and rinse with cold water. Drain very well.
  3. Once drained, transfer into a large bowl.
  4. Add the rest of the ingredients and mix well
  5. Pour into a frozen pie crust bake at 375° F for 1-1.5 hrs. Make sure to sick a piece of foil under the pie to catch drippings. 

> 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.



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