Category Archives: Seasonal

Kosher Cheesecake Contest – Shavout 2016

A few years ago, we shared with you how to make the Neopolitian Striped cheesecake by the Overtime Cook as featured in Whisk / Ami Magazine. This year, we bring to you a kosher cheesecake decorating contest that took place at AJ Madison and was sponsored by Whisk / Ami Magazine. Lilac and Creeme provided the dozens of amazing cheesecakes which were decorated by each lady. Stay tuned to find out which of the top 5 contestants won!

Music: “Kelt” by Yisroel Tzvi @ LittleBoxRecords


Also posted in Baking, Cheesecake, Milchig, Videos

How to Clean a Kosher Fish Head for Rosh HaShanah

At the Machaneh Yehuda shuk in Jerusalem, the day before Rosh HaShana is cacophonous experience as the market is abuzz with people making their last minute holiday shopping. This year we focused on how the fish vendors prep and clean their kosher fish heads that are in popular demand for the High Holidays.

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How to Bake Pinkus Passover Rolls (Gebrochts)

As on the last day of Pesach, even people who normally hold by “gebrochts” misch liquids and matzah, we are happy to present how the famed Pinkus Passover Roll are baked. Here is the classic recipe: 2 cups of matza meal 4 eggs 1 cup of water 1/2 cup of cottonseed oil 1 teaspoon of salt 1 tablespoon of sugar Combine dry ingredients. Add oil into boiling water then pour into the dry ingredients and mix. Add eggs individually and mix well after each egg. Let stand for 15-30 minutes. Grease 2 six-muffin pans. Shape into rolls with greased hands. Bake at 350 F (180 C) for 40-50 minutes. Remove from oven and let cool. Store in zip-lock bags.

Also posted in Baking, Uncategorized

How to Make Kosher Homemade Hamantaschen for Purim

This simple how-to video will show you how to make and bake your very own homemade kosher “hamantaschen” cookies for purim. All you need is some sugar cookie dough, a rolling pin, baking paper, assorted preserves (not jelly) or other filling of your choice, some flour, and an oven. Roll out the dough into thick patties, use a glass to cut out circles, then place the filling in the middle, after which you can space them out on a cookie sheet and bake them until they are light brown. Enjoy and don’t forget to let them cool down before storing or eating them!

The recipe used was from Sharon’s Sweets.

Also posted in Baking, How2, Sharons Sweets

How to Make Kosher Homemade Potato Latkes for Chanukah

Though it has been a while, after almost six days of chanukah we realized that there was a great need not to mention requests for a video explaining simply how to make proper classic potato latkes. So, despite having only one more day to get it right, enjoy the yummy frying of potatoes for zos chanukah!

Also posted in Brachies Baked Goods, Uncategorized, Videos

How to Bake Kosher Neapolitan Striped Cheesecake for Shavout

As Shavuot approaches, we decided to experiment and see if we can make an out-of-the-box wacky cheesecake for all the husbands who stay up the whole night learning Torah. What better way to do so than to combine the three primary ice cream flavors into one delicious Neapolitan pie?



1 1/2 chosen Graham cracker crumbs

1/4 cups sugar

6 tablespoons butter


1 8 oz cream cheese unwhipped

1/2 cup sour cream

1/2 cup sugar

2 eggs

1/2 cup strawberry puree. ( blended frozen strawberries)

1 teaspoon strawberry extract (optional)


1 8 oz cream cheese unwhipped

1/2 cup sour cream

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup milk

1/4 cup cocoa powder

1/4 cup flour


2 eggs

1 8 oz cream cheese unwhipped

1/2 cup sour cream

1/2 cup sugar

2 teaspoons vanilla extract

1/4 cup milk

1/4 cup +2 tablespoons flour

1-preheat oven to 350°F. Line a 9” spring form pan with parchment paper

2-prepare the crust. In a small bowl combine crackers sugar and melted butter (sand texture) press along the bottom and up the sides of prepared pan. Press a round measuring cup along the edge to smooth it out. Place crust in freezer while preparing the batter.

3- Batter- in a medium bowl, combine all ingredients for strawberry layer. Whisk until smooth.set aside. Repeat to make chocolate and vanilla

4- remove crust from freezer, place small scoop ( about 2-4 T) of vanilla batter in the center of crust

5- next, place a scoop of chocolate batter in center of vanilla. This causes vanilla to spread out. Next place scoop of strawberry in center of chocolate. Repeat with remaining batter, alternating between the colors

6-bake for 65 mins. To prevent cracks, turn off oven heat and leave cheesecake in the oven to cool slowly for at least an hour.

Note: if you dont want to make crust, divide the batter between 2 store bought crust pies and BAKE for 40 to 45 mins

We saw the recipe by Overtime Cook  in Whisk – an AMI publication – and yes, we called and they gave us permission to post the recipe.

Also posted in Cheesecake, Milchig, Recipes, Videos