So you might be thinking to yourself, “Dude, Whit, it’s Chanukah time! Why aren’t you frying those donuts!?!” Well friends, because I’d rather fry my latkes and bake my donuts then do both so my first recipe of the season is a baked recipe. Also, it’s been seeming like every. single. person I work with is on a specialty diet and since every time I bake for a post, I take the extras into work, I figured baked donuts would have a better chance of actually being eaten than fried donuts. Even my beloved co-worker, Julee, who is like my appetite-twin, is on a specialty diet. She told me about how she made fried onions out of buckwheat flour and coconut oil and a little part of me died inside. No. No, no no. Sigh. So, therefore, I give you baked donuts.

So, with that out of the way . . . how are you? How was your Thanksgiving? I tend to think of Thanksgiving as my holiday ‘off’. After the intensity (and expense) of the high holidays I want nothing to do on Thanksgiving but drink coffee, watch the Macy’s Day Parade, maybe make a pie or two and then head to someone else’s house for dinner, which is exactly what we did. Thank you, friends.


Baked Chocolate Chai Donuts with Tahini Glaze Jewhungry Kosher Blog


Donuts have become one of my new LA delights (along with ramen, tacos and specialty ice cream parlors). They aren’t a foodie treat I really enjoyed until moving here. What’s ridiculous is that apparently about a year ago, a Dunkin’ Donuts opened in Downtown L.A. and folks were lined up around the block for it. There were articles written about it and people missed work just to get their hands on it. I personally do not get the obsession with the Dunkin’. Maybe it’s because I grew up with Dunkin’ Donuts but also cause it’s a donut and as much as I love yummy treats, I don’t love waiting in line for well, anything. That said, now that I’ve dabbled in baked donuts and realize how easy they are to make, I don’t foresee heading to a lot of donut places anymore. Once you’ve got the foundation of the mixture for your donut down, you can mix in other spices or toppings as you see fit. Since I’m a MAJOR tahini fan, I, of course, needed to make something that paired nicely with tahini and so a nice moist chocolate donut spiced with chai flavors won out. I originally had no plans to top these bad boys with sprinkles but then my sous chef, Siona, had to help me with this recipe, which meant that there would be sprinkles involved. And, to be honest, it totally elevated the donut. That Siona . . . I tell ya.




  • 1/3 c. + 1 tbsp. milk
  • 1 tsp. vinegar
  • 3 tbsp. unsalted butter, melted
  • 1/2 c. unbleached all-purpose flour
  • 1/4 c. white whole wheat flour
  • 1/4 c. unsweetened cocoa powder (I like Hershey’s Special Dark)
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/8 tsp. nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 c. sugar
  • 3 tbsp. cold brew coffee or cold espresso
  • 2 tbsp. honey
  • 1 large egg

    Tahini Glaze
  • 1 c. powdered sugar
  • 3 tbsp. tahini
  • 3 tbsp. milk
  • dash of kosher salt
  • sprinkles (optional)

Just a note — I use piping bags for getting the dough into the donut pan. I used to use a small spoon until reading about this little piping bag tip from an old issue Bon Appetit and haven’t looked back. Also, when storing leftovers store uncovered, otherwise, donuts will get goopy.

  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix together milk and vinegar (Mazal! You’ve just made buttermilk!). Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
  3. Meanwhile, sift together flours, cocoa, baking soda, sea salt, and chai spices in a large bowl. Set aside.
  4. Into the cooled butter, whisk in sugar, honey, coffee, and egg until evenly combined. Add in buttermilk.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan (about 2/3 full). You will have a little extra batter. Make a couple donut holes or mini donuts.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and powdered sugar until smooth.
  9. Once donuts have cooled completely, about 15-20 minutes, dunk in glaze, flipping to cover the entire donut as expertly demonstrated by Siona in the pictures above. Place on cooling rack and allow to dry for a few minutes. If going for sprinkles, dumb a bunch of them in another small bowl and dunk the glazed donut in just as you did into the tahini glaze.




Savory Mashed Purple Potato Pie Jewhungry kosher blog

Writing about food these days seems extra weird. I mean, I’ve talked about the privilege of food writing before (and how I struggle with it) but I’m tellin’ ya, ever since that election 2 weeks ago . . . boy oh boy, the things I love to do, and I’m talking the trivial things like food blogging and Instagramming, seem sooooooooooooooo extra silly. I mean, for the love of Gd, some racists a**holes vandalized a playground dedicated to MCA from the Beastie Boys. A young Muslim student at my graduate alma mater, University of Michigan, was approached by a stranger who threatened to light her on fire if she didn’t remove her hijab and a Muslim teacher in Georgia found a letter in her classroom telling her that her “headscarf isn’t allowed anymore.” The note, scribbled in black ink, also told her to “tie” her headscarf around her neck and “hang yourself with it.” I mean seriously, world, WTF!? So yeah, you see what I’m getting at with the food thing?





I’ve been seriously wrestling with how to make sure I don’t stand idly by while all this hate is being spewed. I am not a fan (for myself — good for you, not for me but good for you) of Facebook as a means of protest but have been known to post the occasional shocking article or two. That said, Facebook is already saturated with the same articles and I am trying to be mindful of participating in any armchair advocacy. The day after the election I led 6 guided meditation sessions at work for those colleagues of mine who were struggling with the results and that felt good. That felt purposeful and productive. I’ve got a list of Senators and State Reps. to call though, to be completely transparent, I’m a little nervous to do so as I’ve never done that before. I’ve signed up to bake for a bake sale whose profits will go to support causes I believe in but the thing I’m most wrestling with is whether or not to march and if so . . . do I take my daughter? I always imagine myself marching for something I believe in right alongside my own daughter, if I were blessed to have one and now I have two! I came of age marching against the wars in Iraq and Afghanistan. I marched for fair wages in Chicago and for the equal rights of the LGBTQ community in Marietta, GA. But, truth be told, I’m scared. I’d love to take my oldest but I’m scared that something bad might happen and then what? Was I marching because I need her to have an experience or because I need to have an experience? I really don’t know the answer to that question just yet.

savory mashed purple potato pie with cream cheese jewhungry kosher blog

Before the bake.



The one thing I have done this week is visit the opening night gala for MAZON’s extraordinary installation called, This is Hunger. This Is Hunger is an experiential learning tool whose goal is to bring about community engagement, awareness and education around the issues of hunger in the US. Basically, This Is Hunger is a high-impact, experiential installation on wheels—literally, it’s a big rig. When the 53-foot-long double expandable trailer is parked and open on both sides, it provides almost 1,000 square feet of interior space to take participants on a voyage of awareness and activism: to help them understand the stark reality of hunger in America and to spark their commitment to taking action that will help end hunger once and for all.

The big rig is touring LA (locations here) and the country. Tickets are free but do need to be reserved. I hope you are able to make it there. It is astonishingly powerful, provocative and creative and I am so grateful for MAZON and especially Emily for inviting me to attend.


But OK, seriously, this pie!! I had to. I just had to make a purple pie with cheese. I mean, why not? And let’s just get something out-of-the-way . . . I did not make the pie crust. Nope. Not at all. Gang, I have 2 kids, an intense full-time job and my husband is prepping to defend is dissertation. Time is the greatest of currencies and our household these days so if I can present you with a tasty pie that came in a ready-made crust, well so be it. The thing to note about purple potatoes is that they are a lot starchier than russet potatoes so you will need to counter act the starchiness with the moisture of the milk, butter and cheese. Do not worry that you’ll lose some of the purple of the potatoes with the additions of the add-ins. The purple becomes more pronounced during baking. Oh, also, I call it “Galaxy Pie” because I had made the moon shape on purpose but once it was baked and I sprinkled the coarse sea salt on the pie, I thought it looked like stars along side the moon against the night sky. No?






Savory Mashed Purple Potato Pie with Garlic Cream Cheese


2 pounds small purple potatoes, peeled
1 frozen pie crust
1/2 cup of whole milk
1/4 cup (half a stick) butter
2 eggs
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
1/2 tablespoon garlic powder
1 5 oz. package garlic and fine herb Boursin
Maldon or other flaky sea salt for topping


Preheat oven to 400 degrees. Make sure your pie crust is mostly defrosted. Once it is, prick the bottom all over with a fork and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 20 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Season with garlic powder, salt and pepper. Add more seasoning depending upon preferred taste.

Crack the eggs into a small bowl and whisk until well combined. Add the eggs to the mashed potato mixture. Now, here’s where you can do 1 of 2 things (or both, it’s up to you). I made 2 pies for this recipe. 1 pie has 1/2 of the Boursin mixed in and the other has it lovingly dotted along the side as a moon decoration. You can either dump all that Boursin into the potato mixture for an extra creamy, garlicky potato pie OR you can decorate the top of your pie with the Boursin. I let it soften a bit more and then just dotted it along with sides with my fingers. It’s totally up to you. Both are delicious options.

Once you’ve fully prepped your pie, place it into the oven and bake for roughly 20 – 25 minutes. Add a last sprinkling of coarse sea salt (like Maldon) to the top and serve hot.




Team, speaking as a school counselor/social worker, I can’t really condone stress-eating. In fact, I don’t condon it at all. If you’re being triggered and you’re feeling negative feelings, first, yay! You’re feeling feelings! That’s great! We should celebrate our feelings. That said, diving for a pint of Ben and Jerry’s to numb the pain isn’t a positive coping skill. Can we all agree on that?

BUT, speaking as your friendly, neighborhood kosher food blogger, I can TOTALLY celebrate stress-eating! Find out your bestie is moving away? Why that calls for a big pot o’ mac n’ cheese! Discovered your partner is cheating on you!? Let’s dive in to some cheese fries! Terrified that the country will soon be run by an ego-maniacal, hate-speech talkin’, violence-inducing thief!? Why not make some pie and FILL IT with mac n’ cheese!?!?

And so my friends, I bring to you today a recipe round-up filled with . . . you guessed it . . .cheese! Cheese and cinnamon rolls and french fries and ice cream and chicken wings and all sorts of goodies to enjoy while waiting to find out the results of this election. And before you wrag on me for posting only unhealthy foods, can I please direct your attention to the gluten-free donuts! Huzzah! Happy (almost) election day!

jewhungry recipe round up kosher food blog

mini Pumpkin and Kale Mac n’ Cheese Pot Pies

Sweet potato and pimento cheese jewhungry kosher blog

Baked Sweet Potato with Pimento Cheese

Jewhungry kosher food blog veggie cheese fries

Loaded Veggie Cheese Fries

Smashed potatoes animal style jewhungry

Smashed Potatoes: Animal Style

Don't be shy now . . .

Sweet Potato Fries with Za’atar Ranch 

jewhungry kosher hot pocket blog

Homemade Black Bean and Cheddar “Hot Pockets”

jewhungry kosher food honey sriracha hot

{Baked} Honey Sriracha Chicken Wings

jewhungry kosher cinnamon rolls

Chocolate Cinnamon Rolls with Pomegranate Icing

chocolate almond flour donuts kosher passover jewhungry blog

Chocolate Almond Flour Donuts with Egg Creams

cheesecake ice cream candied lemon peel jewhungry kosher blog

Cheesecake Ice Cream with Candied Lemon Peel

vegan funfetti kosher jewhungry

Vegan Funfetti Cheesecake Bites

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