What a Season of Memories We Have Had….


In the past month I have been blessed to cook for a Bar Mitzvah Shabbat, A Sheva Brachot, A Bat Mitzvah Shabbat and a family Sukkot. I can tell you that I have been very happy.  I love working in my commercial kitchen creating with love my special dishes. I love being part of the memories and the simhot.

I had a  tremendous fun with my adaptation of One Bowl Amazing Chocolate Cake taken from “Joy of Kosher’s by Jamie Geller “.  I am sharing it with all of you because I have made it a few times and it is a really reliable recipe. Buy her book and go to her website for more wonderful recipes.  In the meantime, if you don’t want to cook and you are entertaining- call me.

One Bowl Amazing Chocolate Cake

 Contributed by:


One Bowl Amazing Chocolate Cake

For a glaze, place 1 cup chocolate chips and 1/2 cup soy milk or non-dairy frozen ready-to-whip liquid topping, thawed, in a small saucepan. Heat until melted and drizzle over cake.

Serves 8


  • 2 cups flour
  • 1-1/2 cups sugar
  • 1 cup liquid non-dairy creamer or soy milk
  • 1/2 cup canola oil
  • 1/2 cup mayonnaise
  • 3 eggs
  • 1 (4-ounce) package Osem Instant Chocolate Pudding Mix
  • 2 teaspoons vanilla
  • 2/3 cup unsweetened cocoa powder
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon baking soda



  1. Preheat oven to 350 degrees F. Lightly grease a Bundt pan with non-stick baking spray.
  2. In the bowl of an electric mixer, combine all ingredients. Mix at medium speed for 2 minutes.
  3. Pour into prepared Bundt pan or in a rectangular cake pan.
  4. Bake at 350 degrees for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let cool before serving.


Everyone has a go-to recipe for a one-bowl cake. Here’s mine. It’s a combination of three or four recipes and, yes, I think it’s the best. Or should I say amazing? The mayonnaise and pudding really moisten the cake, and you’ll also score beauty points with presentation because, as I always say, anything baked in a Bundt pan will impress your guests. It’s like a self-decorated cake.

Contributed by: Quick & Kosher, JAMIE GELLER

What I did in my version was to use the parve ubiquitous Israeli Chocolate spread that every Israeli kid takes to school.  I then took packages of Mike and Ike’s and Skittles and cover the cake and on the sides I used rainbow sprinkles.

 Happily, this was also the week that I was notified by Joy of Kosher I had won the contest sponsored by Mike and Ike. However, they wouldn’t ship to Israeli, so I have a lot of Mike and Ike’s waiting for me when I get back to my Mom’s house in Massachusetts. Anyone want to party on in June or July?  I look forward to making some really great memories of my own then.


What’s Happening at My Israeli Table….In the Beginning


I am getting ready to start my ” inaugural catering” job for a very dear Bat Mitzvah girl and her family. By my former standards it is a small job. Although, I have been cooking and sending out food for years – this job is special. With all the food I offer, I focus on the people I am preparing for, and I try to put as much love and care into my dishes.

This job is special because it is my newest incarnation. I was a hotel chef at the Pearlstone Center in Reisterstown for 8 years with top of the line equipment, a huge kitchen and budget. I had an appreciative and receptive built  –  in audience and all I had to do was give my heart and soul.

 I have worked for many high-end  caterers over the years. I have observed, up close, how they grew their businesses from a rented van to a fleet of trucks. I have watched how they built and rewarded loyalty with their staff and customers. I have had an incredible education in the trenches.  What I didn’t know I learned by taking a Hospitality Program at the local college. After Aliyah, I spent 14 wonderful sessions learning with the best entrepreneurs in Israel through the MATI/Jerusalem’s program, under Judy Fierstein, learning the ins and outs of the Israeli business climate.

Now, I am an Israeli!  I have what I have and I am determined to make it work. It is the essence of being a new immigrant – failure is not an option. So, I dust off my repertoire of delicious recipes and sharpen my knives and prepare to begin again.

I am home.