Avocado Matzah Toast Jewhungry Kosher blog

2011 Whitney is giggling like a little school girl right now. See, I was just starting out in this blog game and I already had a girl-crush on one special food blogger—-one Amy Kritzer from What Jew Wanna Eat. I loved her creativity. I loved that she didn’t fit into any textbook definition of “Jewish”. I loved that she gave voice to a Jewish crowd that loves Jewish food and their cultural identity. Plus, she’s funny. Fast forward 2 years and I’m receiving an email from her asking if I’d like to collaborate on an e-cookbook.  I mean, are you kidding me!?!?! I didn’t even have to think about it. YES! And then my husband was all, “You work full time, you have an infant and you are going to write a cookbook in 6 weeks!?!?” Again . . . YES!! Amy asked me!! Clearly, he didn’t understand the amazingness of the situation as much as I did. Marine scientists? What are ya gonna do?  Anywho, you can find out more about our cookbook in Amy’s post below so let me keep on gushing. I am extremely grateful to Amy for making this here guest post and for being a mentor to me in this blogging world. I truly admire her career. I admire her take on food. I admire her for her fun outlook on life and most importantly, I admire her for being incredibly successful and not taking herself so seriously. Check out the post and recipe below. I hope everyone is having a happy, peaceful and meaningful Passover.


Hello, y’all! Amy from What Jew Wanna Eat here. I’m pumped to guest post for Whitney today. I don’t remember how I first found Whitney and her adorable blog, but I was immediately drawn in by her candid stories and cuter than cute family (not to mention, mutual love of Jewy blog names).

Avocado Matzah Toast Jewhungry Kosher Blog

Last year, I got to know Whitney even better when we wrote a Passover e-book along with Sarah and Liz. Not only was it super fun chatting with Whitney and the girls on our weekly video chats, but I got to see first hand some of her creative recipes like Zucchini Fries with Horseradish Aioli and Mashed Potato Bar (um, can I eat a mashed potato bar every night?)  So when Whitney recently announced she’s expecting baby number two, I was obviously psyched, but sad to learn she had pretty much only eaten matzah ball soup her first trimester! I love matzah ball soup as much as the next Jew, but there is such thing as too much of a good thing.

Avocado Matzah Toast Jewhungry Kosher Blog

Now that it’s Passover, I thought Whitney could use some easy, kid-friendly, chametz-free noshes. My go-to breakfast of late is the Pinterest-worthy avocado toast, so I thought why not create a Passover version? This one has a Middle Eastern inspiration with za’atar, and a little kick from crushed red pepper (for my Texas roots).


Avocado Matzah Toast Jewhungry kosher blog


Avocado Matzah Toast with Za’atar and Radishes



1 small avocado

1 teaspoon za’atar, or to taste (if not eating kitniyot, leave out sesame seeds)

½ lemon, juiced

2 matzot

¼ teaspoon crushed red pepper (optional)

2 radish, sliced thin with a knife or mandolin

1 hard boiled egg, sliced thin

Drizzle extra virgin olive oil



In a small bowl, mash together avocado, za’atar and lemon juice with a fork. Carefully spread on matzah pieces, making sure not to break matzah. Sprinkle with crushed red pepper and garnish with radish, egg, and olive oil. Nosh!


Chocolate chip cookie cake kosher passover jewhungry blog

Ummmmm, is this not the most amazing cake you’ve ever seen? And it’s KOSHER FOR PASSOVER! That part, I cannot get over. Melinda at Kitchen Tested made this for my birthday (which, yet again, falls on Passover) and I’m just so touched and overwhelmed by it’s creativity and beauty. I mean, look at the thing. This sure beats all those dang potato starch cakes from Passover birthdays of yore. See below for Melinda’s post, the recipe to this glorious post PLUS, an opportunity to win something fancy!

Chocolate chip cookie cake kosher passover jewhungry blog


Happy early birthday, Whitney! I know your birthday isn’t for another week but how could I resist giving you this beautiful cake, right?!?! Okay, so it’s story time…

My birthday is in May and normally Passover is over already but one year when I was a kid, my birthday actually fell out right in the middle of this chometz-free holiday! My cousin and I celebrated our birthdays together rolling down amazing grassy hills at our Passover program, playing with snails and hanging out with our families. When it was time for dessert, we each got our own cake to blow out the candles then everyone wanted a slice. What came next was a tasteless Passover cake with an overly sweet frosting…NOT good! Not good at all. To this day, I still think about that cake and how it made me feel like I never wanted to have a Passover birthday again. But that has all changed! Forget about the potato starch, matzoh cake meal and imitation vanilla! It’s time for cakes that you could eat all year long that just happen to be Passover friendly and delicious.


So now let’s get to your special birthday cake. These layers of chocolate chip cookie cake, whipped cream and chocolate ganache are EVERYTHING!



Chocolate chip cookie cake kosher passover jewhungry blog


QUICK TIP *How to line a round pan with parchment paper: Place the round pan on top of a sheet of parchment paper. Using a knife with a sharp tip, trace the pan on to the parchment paper then set the pan aside. The traced circle should easily pull away from the rest of the parchment. Spray the pan with cooking spray, place the parchment circle inside of the pan then spray the pan again with more cooking spray. Set aside until ready to bake.

Chocolate chip cookie cake kosher passover jewhungry blog


(Whitney, again) Also, because I am so grateful to you for reading this blog, I thought I’d do a birthday giveaway in honor of you! I found the perfect present for you too! A matzah cell phone case from Amanda at Sealed with a Case.  Cases are available for the iPhone 4/4S, 5/5S, 6/6 plus as well as the Samsung Galaxy models – and they are available with black, white or clear sides. You can enter by clicking the following link —-> (a Rafflecopter giveaway)
unnamedChocolate chip cookie cake kosher passover jewhungry blog

Chocolate chip cookie cake kosher passover jewhungry blog


The chocolate chip cookie layer is made with almond flour and it is light and fluffy, just like a piece of cake. You can even make regular sized chocolate chip cookies with this recipe so double the recipe and you can have cake AND cookies. Did I mention that this recipe is completely dairy free and grain free? Let’s just call this cake “healthy” and eat more than one slice!

Passover Chocolate Chip Cookie Cake


Chocolate Chip Cookie Batter

3 cups almond flour

1 tsp baking soda

½ tsp salt

2 eggs

⅔ cup honey

½ cup coconut oil, melted (or vegetable oil)

1 tsp vanilla extract

1 ½ cups chocolate chips


Chocolate Ganache:

1 cup chocolate chips

¼ cup whipping cream


Whipped Cream:

1 cup whipping cream (suggested brand: Rich Whip)

1 Tbsp sugar

1 Tbsp vanilla extract



Bake the Cookies

Preheat the oven to 350 degrees F. and line three 8 or 9 inch round pans with parchment paper *quick tip below on a quick way to line a round pan with parchment.

In a mixing bowl, blend the almond flour, baking soda and salt. In a separate bowl, whisk together the eggs, honey, coconut oil and vanilla extract. Pour the liquid into the dry and stir until just combined. Add the chocolate chips and stir again. Chill the batter in the fridge for 15 minutes.

When the cookie batter has chilled, separate the batter into the 3 prepared round pans and spread out with a spatula. To make sure each pan has the same amount of batter, use a measuring cup to place the batter in the pans. 

Bake for 30-35 minutes, until the tops of the cookies have turned golden brown and the center of the cookies have set. Leave the cookies inside the pan on the counter to cool completely. When the cookies are cool, run a sharp knife around the edges then flip on to a cooling rack. Peel off the parchment paper and discard it.

Prepare the Ganache and Whipped Cream

In the bowl of a stand mixer, combine the whipping cream, sugar and vanilla extract. Whip on high until stiff peaks form.

While the whipped cream is whipping, prepare the chocolate ganache by combining the chocolate chips and more whipping cream in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds then stir again until the chocolate has melted. 

Stack the Cake

Place the first cookie on a cake platter or plate and top with a third of the chocolate ganache. Allow to set for just a few minutes then add a large dollop of the whipping cream and spread on the cake. Top with a second cookie then repeat the layering process two more times, ending with chocolate ganache and whipped cream on top of the cake. Top the cake with chocolate shavings and birthday candles!





Matcha mint milkshake jewhungry kosher blog

Happy baby shower to Emily! I’m so so so so very honored to be sharing a sweet little recipe in honor of Emily of The Pig & Quill and her upcoming piglet! When I got the email inviting me to participate in this little virtual celebration, I knew I had to dust off the camera and break out the food blogging. Who doesn’t love celebrating new life?! And especially for Em!

Now, I never had a baby shower cause it’s not something we EXTREMELY paranoid and superstitious Jews do but I’ve been to one and man, it was nice. The food was nice. The atmosphere was nice. The present-giving was nice. I mean, what a lovely time. Also, folks really seem to go all out with themes when it comes to throwing baby showers. The creativity is really something special.

If I had to pick a theme for why I chose a milkshake for this post, it would be ‘cravings’. Currently in my 14th week of pregnancy with my 2nd kiddo, it’s been a rough ride. That being said, once I got over my weeks of morning sickness during both pregnancies, the cravings came on . . . strong. The one craving I’ve had with both pregnancies has been for milkshakes. But not just any milkshake, mint milkshakes. I believe they’re know as Shamrock Shakes in the non-kosher world. Anywho, I’ve wanted buckets of them. I mean, put a mint milkshake in a Big Gulp, gimme a straw and I am good to go (please note, I do not actually ingest that much milkshake. I want to, but I don’t).

So, I thought, why not bring something delicious, refreshing and totally in the theme of pregnancy cravings to a virtual baby shower! And since Em has confessed to loving ice cream and Ranch dressing, I feel like she’d be cool with showing up with milkshakes to a party.


I wish Em and Chris so much love and goodness and sleep and health and happiness as they are about to enter this huge new phase in their lives. I remember bringing home our new baby girl like it was yesterday. I remember being scared sh*tless. I remember sweating profusely for like 4 weeks straight (hormones). I remember thinking, “I can’t believe they sent her home with us!! ‘They’ trust us with a baby!?!” I also, most importantly, remember not knowing what the heck I was doing but thanking my lucky stars I had beloved girlfriends and a sister-in-law who I could call on at any time for help or just for a hormonal cry (it’s gonna happen. Just go with it). So here’s my unsolicited advice:

1. Find a few close friends who view the world as you do and make them your parent-advice go to.

2.  Invest in those Yes to Carrots! Baby Face wipes. They were/are the greatest necessity on the planet. I would wipe myself down after a nice night sweat session but could also use them for the kiddo.

3. Make no excuses for living in your pajamas and yoga pants for at least 6 weeks. You be you, girl. You. Be. You.

4. Oh, and get yourself (or register for) some of those nice button down jammies you can get from Vickie’s Secret. Great for hospital visits and you feel like a lady.

5. Finally, whatever you do, don’t forget to take care of yourself as well. Ask for help. Take a shower now and then, even if there’s laundry to be done and dishes to be done. They’ll get done. No worries. You get an excuse to be a little selfish. Own it.

Matcha mint milkshake jewhungry kosher blog

Checking in for our induction. We had an AMAZING birth experience . . . induction, epideral and all. Oh, I’m totally faking the pain here. There was none.


Match Mint Milkshake


Ingredients (for 2 milkshakes):

3 scoops of vanilla bean ice cream
4 tbsp matcha tea powder
1/2 tsp peppermint oil
3 cups of milk of choice (I used almond because it’s a bit thicker)
Whipped cream
Maraschino cherries

Directions (this seems obvious but I’m posting anyway):

Place all ingredients except for whipped cream and cherrry into blender. Blend well. Pour into glass of choice and top with as much whipped cream and cherries as your heart desires.

Also, please check out the recipes from the INSANELY TALENTED BLOGGERS who are also ‘attending’ and ‘cooking’ for Em’s little piglet party. One day, I’d really love to go to an actual real live party with these folks and eat their real live food. Yes please. Enjoy!

Below are the links for each participant:

Matcha mint milkshake

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