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      March 10, 2025 By Melinda Strauss
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Apple-Beet-Cupcake-Caramel-In-Buttercream

October 20, 2012 by Melinda Strauss

therealmelindastrauss

✡️1.4M on TikTok sharing my Jewish life
🪬Fighting antisemitism
❤️Type 1 Diabetic+T1D mom
👇🏻Contact for collabs
📧melinda@theArteAgency.com

AD All North American Jewish high schoolers are we

AD All North American Jewish high schoolers are welcome to apply to @rootonetrips!! RootOne doesn’t run their own trips, they help fund and support existing teen trips to Israel. On their website, you can find over 50 eligible Jewish summer programs to Israel and see which is right for you!

#rootonetrips #rootoneisrael

Happy Purim, everyone!!!! I wish I could share my

Happy Purim, everyone!!!! I wish I could share my mishloach manot with all of you!!!! @naominachman love you 🫶🏻🫶🏻🫶🏻

#happypurim #chagpurimsameach #jewishholidays #mishloachmanot

Sweet and Fluffy Challah 🫶🏻this recipe will

Sweet and Fluffy Challah
🫶🏻this recipe will be in EAT JEWISH coming out September 2nd!!!

*Note: this recipe is too big for a regular stand mixer but you can cut it in half and it will fit!

4 cups warm water
4 tablespoon active dry yeast
1 tablespoon sugar
-
4 large eggs
1 cup neutral oil
1 1/2 cups sugar
5 pound bag all-purpose flour
1 Tbsp salt

Topping:
2 eggs, beaten

Combine the water, yeast, and sugar in a large mixing bowl or bowl of a mixer with dough hook attachment. Set aside for 5-10 minutes for the yeast to activate. The top will be frothy when it’s ready.
Add the eggs, oil, and sugar and whisk together.
Then add the flour and salt and mix until combined.
Knead the dough; 5 minutes in a stand mixer on medium speed, 10 minutes by hand.
Brush the dough with a little bit of oil or spray with cooking oil, cover the bowl with a clean towel and let it rise for 1 1/2 hours.
Preheat the oven to 350 f
Punch down into the center of the dough and transfer the dough to the counter.
Cut into pieces (I like to weigh them out to 3.5 ounces each) and braid. Cut larger pieces for larger challahs.
Transfer braided dough to parchment lined baking sheets, cover with a towel, and set aside to rise for 30 minutes.
Brush the dough with the beaten egg, sprinkle with any toppings you want like sesame seeds, everything bagel seasoning, cinnamon sugar, and bake for 25-30 minutes for the large braids and 15 minutes for the rolls. The challah is ready when the top is lightly golden brown and the bottoms are golden brown.

#challah #challahdough #eatjewish #jewishfood

Share your ideas here!!! I believe in manifestatio

Share your ideas here!!! I believe in manifestation so let’s start planning, yeah?

Our enemies choose not to learn from history but we make it our mission to focus on our history and celebrate our holidays year after year after year!

#amyisraelchai #purim #hamantashen #happypurim

Dill Pickle Hamantaschen Recipe by Melinda Strauss

Dill Pickle Hamantaschen
Recipe by Melinda Strauss

Dill Flavored Dough:
2 1/2 cups all purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
1 Tbsp fresh chopped dill
1/3 cup ice water
`
Pickle Filling:
1 package boursin cheese
1 egg yolk
3 Tbsp pickle relish
1 Tbsp flour
sprinkle of kosher salt
1 large pickle spear, cut into 1-inch pieces

Egg wash:
1 egg + 1 tsp water, whisked

In a mixing bowl, combine the flour and salt. Add the cold butter and combine with a fork until the texture of coarse sand. Gently fold in the dill then add the ice water, 1 Tbsp at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to 3 days. This dough can be frozen for up to 3 months.
When ready to make the hamantaschen, preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Roll the dough out on a lightly floured surface to around 1/4 inch thick. Cut 3 inch circles and place them on the baking sheet. Whisk together the egg and water, then brush on the edges of each circle.
To make the filling, fold together the boursin, yolk, relish, flour, and salt. Spoon 1 teaspoon of filling into the center of each dough round, top with a piece of pickle, then fold into a triangle, pinching the ends tightly.
Brush the tops of the hamantaschen with the egg wash.
Bake for 25-30 minutes, until the dough is beginning to brown. Enjoy these hamantaschen hot or cold. Refrigerate leftover hamantaschen in an airtight container.

#hamantaschen #purim #jewishfood #eatjewish

Let me know if you want a refresher on the holiday

Let me know if you want a refresher on the holiday or maybe you’ve never heard of Purim before???

#purim #happyholiday #jewishholidays

I’ll never forget in 8th grade when my class wen

I’ll never forget in 8th grade when my class went to Israel for our graduation trip and one of the boys had major shilshul (that’s hebrew for diarrhea)…he made the mistake of going into the Dead Sea and let’s just say his booty was burning from the salt 🤣🤣🤣🤣

#deadsea #ahava @ultabeauty @ahava #beautyproduct

Garlic and Onion Confit *this recipe will be in EA

Garlic and Onion Confit
*this recipe will be in EAT JEWISH coming out September 2nd 😍😍😍

8 ounces fresh garlic, peeled (4 heads of garlic)
2 large onions (1 cup sliced)
2 cup extra virgin olive oil
2 tsp kosher salt
2 tsp dried oregano
½ tsp black pepper

Preheat the oven to 250°. Place garlic onion, oil, salt, oregano, and black pepper in a shallow ovenproof dish (add more oil if garlic cloves aren’t completely submerged).
Cover and bake until cloves are tender and golden, about 2 hours.
This confit can be served hot or cold. Once cool, transfer garlic and oil to an airtight container and chill.
Store in the refrigerator for up to three weeks or in the freezer for up to three months.

#garlicconfit #eatjewish #jewishfood #easyrecipe #mishloachmanot #purim

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