Posts Tagged ‘Breakfast’

First of all, congrats to Lauren who said “I love Chobani! Their pomegranate flavor is amazing!!”.  Email me your mailing address to KeepItSweetLCL at gmail dot com.  I’ll be sending the coupons along with something sweet (I hope you like chocolate!).

So every year for Yom Kippur, my family breaks the fast with the same general meal:  bagels and fish, kugel, blintz bake lots of desserts… This is one of my favorite meals (which might be somewhat related to the level of hunger I am feeling when we eat), so I am always hesitant to make a change.

For as long as I can remember, my mom has made this blintz bake:

blintz bake recipe

Even when I went to college I made the same recipe for my friends.  I have some great memories of picking at the leftovers and finishing it off with my roommate after everyone had left for the night:-)

The only element that ever changes is type of blintzes we use.  We have used cherry, blueberry, cheese, and combinations of them as well.  I could never decide which was my favorite.  This year, however, my dad came up with a delicious idea that solved that issue!

bluieberries for blintz bake

Blueberries!  [Side note- These were huge blueberries that my mom had frozen this summer.  I highly recommend doing this if you have excess freezer space.] Rather than use blueberry blintzes, he suggested adding blueberries to the custard-like topping.  As a result, we could keep it simple with cheese blintzes.


This recipe, which I adapted from The Har Zion Cookbook, is very easy to follow.  I made several changes to make it a little healthier and increased the recipe to feed more people.  To make our modified Blueberry Blintz Bake, all you will need to do is:

Find a large baking dish (11×13 or bigger)

blintz bake dish

Line it with blintzes straight out of the freezerblintzes in dish

Pour on your melted butter

pouring butter on blintzes

I said “healthier”, not “healthy”pouring butter on blintzes 2

Make your filling

batter for blintz bake filling for blintz bake

Pour in a ton of these

bluieberries for blintz bake

Pour it over your blintzes

blintz bake pre-cinn

Sprinkle on some cinnamonblintz bake pre oven

And bake

blintz bake done 1

Serve warm

piece of blintz bake

Blueberry Blintz Bake


18 frozen cheese blintzes*

6 ounces of melted butter, unsalted (3/4 stick)

1 pint sour cream, reduced fat

3/4 cup granulated sugar

1 cup egg beaters

1 teaspoon vanilla

2-3 cups fresh or frozen blueberries

Cinnamon for topping

*fresh would work as well, just reduce cooking time


Preheat oven to 375 degrees

Line large baking dish (13×9 or bigger) with blintzes

Pour melted butter over blintzes

Combine sour cream, sugar, egg beaters and vanilla by whisking or using whisk attachment to mixer

Stir in blueberries

Pour filling over blintzes

Sprinkle cinnamon over blintz bake

Bake for 60-75 minutes or until center has limited movement (it should be similar to a cheesecake where the edges begin to show cracks and the center is slightly firm)

Serve warm

Do you have any traditional dishes that you don’t like to change?

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My family takes holidays very seriously, and by seriously, I mean we make sure there is enough food to have a week’s worth of leftovers and one dessert for every two people.  Here is a teaser of our Yom Kippur… not to worry, there are recipes to come!

Can you spot Matt’s banana bread?

table 1table 2

My favorite blintz bake with a new twist

blintz bake done 1

My Aunt Sherry’s kugel



dessert table 1

Check out Bakerella’s Pillow Cookies

dessert table 2

The Original Baker’s famous 3-layer cake

3 layer cake 4

It really is THAT good

3 layer cake 5

Fall Trifle

top of trifle

We juggle food?

Baking team:-)

mom and me 2 mom and me 1

What does your family do for holidays?  What are some foods that you ALWAYS have for these occasions?

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matt tasting banana

I like bananas…

Last week we were going to my godparents house for dinner and Lauren said she would make banana bread. She was feeling a little under the weather, so I said I would do it.

I basically did Lauren’s Upside Down Banana Bread Recipe without the caramelized bananas plus chocolate chips (my favorite).  I didn’t think the caramelized bananas would travel well, so I dropped that part of the recipe.  Here is a link to the original recipe, which I doubled to make two loaves.

Sooo, it turns out that baking is really hard.  I’m normally pretty good in the kitchen when it comes to cooking. I like to experiment with different spices and usually just improvise with whatever ingredients are available. Then there is my basic rule of thumb, “when in doubt add cheese.”

However, I discovered this is not really how baking works. You have to follow recipes and be exact.  I am bad at that. I am used to just throwing a little bit of this and a little bit of that into whatever I’m making and see how it comes out!

First step, “raisin bran…” What?! Raisin Bran?! The first obstacle was reading Lauren’s handwriting. It actually said “mash bananas,” Lauren got a pretty good laugh out of that one. I’m glad she was there to answer all my questions.

I combined the dry ingredients in the mixing bowl and then did the wet ingredients in a different bowl. I mashed the bananas, added sugar, eggs, oil, applesauce and vanilla and mixed it all together. I poured the wet ingredients on top of the dry ingredients, flipped the switch on the mix master and done!

I definitely made that seem much easier than it was. It took me like 15 minutes to mash the bananas together, was a wooden spoon the right tool to use? Probably not. I switched to a fork and that didn’t help much. Can anyone help tell me what I should use next time?

Here are a few pictures to document the experience.

matt studying recipe

Following Lauren’s advice – reading through the whole recipe before doing anything.  If I could only decipher her handwriting…

all ingredients

What you’ll need…

dry ingred

Mix the dry ingredients

mixing banana

I can make chicken parm, roast a turkey or braise a brisket, but I seemed to be having trouble mashing bananas!

mixing wet

Add all the wet ingredients and mix.  Apparently sugar is a wet ingredient?

mixing all ingred

Put them on top of the dry ingredients and whisk

batter with chips

To finish it off, I reverted to my brand new baking rule of thumb, “when in doubt, add chocolate chips.” I added almost a whole bag. Lauren thought this was funny, but I like chocolate chips!  No need to measure, that’s just how I roll…

in oven

Bake at 350 for ~35 minutes, I had to ask Lauren to check if they were done.  Just like she asks me when the chicken is done.  Role reversal!


I baked them in this Williams Sonoma pan. Lauren says they are pumpkins, but I say bring it to the beach to make sand castles!

I’m going to let Lauren do the baking from now on, she definitely makes it seem easier than it is.  So, if you think baking is hard, you are NOT alone!

From now on, I will stick to what I’m really gifted at: tasting!

Matt’s Chocolate Chip Banana Bread


5 medium extra ripe bananas (to make 2 cup mashed)

1 cup of sugar, separated

2 large eggs + 2 large egg whites

2 tsp vanilla

1/2 cup vegetable or canola oil

1/2 cup unsweetened applesauce

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 1/2 cups mini semi-sweet chocolate chips


Preheat oven to 350 degrees.

Spray 2 loaf pans with cooking spray.

Combine flours, baking powder, cinnamon and salt.

Mash together bananas and sugar.

Whisk remaining wet ingredients into banana mixture (vanilla through applesauce).

Add wet ingredients to the dry and combine.

Stir in chocolate chips.

Pour batter into pans and bake for 25-30 minutes or until knife comes out clean.

Allow to cool in pan before removing.

Slice and enjoy!

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