Potato Latkes With A Schmear That’ll Make ‘Em Kvell

Q. What did the potato say to the oil?
A. I like you a latke!

Potato Latkes With A Schmear That'll Make 'Em Kvell

Servings: 25 3 1/2 Inch Latkes
Prep Time: 10 Minutes, Divided (once potatoes are shredded)
Cook Time: 30 Minutes
Total Time: 40 Minutes


Red Potatoes (5 lb, peeled, shredded and drained)
Green Onion (5 stalks, thinly sliced)
Garlic (5 large cloves, finely chopped)
Cream Cheese (6 oz, divided)
Micro Arugula (2 tbsp)
Canola Oil

Potato Latkes With A Schmear That'll Make 'Em Kvell


Large Mixing Bowl
Cheesecloth (for draining your shredded potatoes)
Butter Knife
Flat Skillet Pan
Metal Spatula
Wooden Spoon (optional)
Slotted Spoon (optional)
Paper Towel

Potato Latkes With A Schmear That'll Make 'Em Kvell

1. TO MAKE YOUR LATKES. line your plate with paper towel and set aside.

In your large mixing bowl, use your hands to mix together your shredded potatoes, green onion, garlic, 5 tbsp cream cheese, salt and pepper.

Over high heat, heat up your canola oil in your skillet.

FYI, Each latke is made of roughly 3 tbsp of your potato mixture. I used a slotted spoon to transfer my mixture onto my skillet to remove any possible lingering liquid.

Transfer your latke sized potato heaps onto your heated oil filled skillet and let sit untouched till browned on the underside—about 2 minutes.


Once browned on the other side, transfer to your paper towel lined plate.

Make sure to separate each layer of latkes with another sheet of paper towel. This will help to absorb extra oil from the frying process.

Continue to repeat your frying process making sure your skillet is always well oiled. I fried 5-6 latkes at a time.

Eat away! Happy Pesach!

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Passover Made Delicious With Eats From Breads Bakery

Breads Bakery Passover

Moroccan Carrot Salad

For the non Jewiest of Jews, Passover has been coined “the Jewish diet”. For those of you who don’t participate, when it comes to the food part, we can’t eat leavened foods for a week. Many dread this, thinking their going to be stuck with a box of matzoh and butter for the week. Others think outside of that box. If you don’t cook, go visit my friends at Breads Bakery and buy all of these great eats! I forewarn you, everything is a must—Breads Bakery really knows what their doing. You will likely gain weight on this Jewish diet.

These carrots are sweet and extremely addicting. Definitely don’t look them over thinking, “eh, carrots I can handle”. These are better—sorry, not sorry!

Breads Bakery Passover

Matzoh Quiche

This quiche reminds me of matzoh brei—duh, with eggs and matzoh, how could it not? That said, I look forward to Passover for matzoh brei, well, and macaroons—don’t worry, we’ll get to those!

Breads Bakery Passover

Eggplant Salad

A lot of people avoid eggplant. When it’s improperly prepared, I totally get it, it’s starchy, bitter and disgusting. Allow this to be your PSA, this is prepared perfectly! Don’t hold a grudge, if you don’t like this eggplant, you won’t like any eggplant. So, go for it!

Breads Bakery Passover

Beet Salad

I like to think that beets like these are what Michael Jackson was singing about. I know they’re not, but the first caption that comes to mind every single time I go to post a photo of beets on Instagram is “beet it, beet it, no one wants to be hungry, yeah”. Moral of the story, these beets are worth writing songs about!

Breads Bakery Passover

Fruit Tart

May you get through your prayer packet quickly, be a little more than tipsy from all of the glasses of wine you “have to drink”, and have a fork long enough to reach across the table to dig into this tart. It’s killer! Do yourself a favor, don’t cut a slice, just eat it all!

Breads Bakery Passover

Coconut Chocolate Chip Cake

Coconut and chocolate, um, can we make Passover last all year? Taste it, you’ll be thinking the same thing.

FYI, this comes as one long gorgeous cake. I cut it in half to see what the middle looked like. I then took more photos because it was so pretty.

Breads Bakery Passover

Coconut Macaroons

No fuss, no muss, just the quintessential macaroons. You know, the kind of macaroons all other macaroons should aspire to be like. I could, scratch that, should eat about ten bags full of these bite-sized heavenly bites in one sitting. Get extra, they’ll go fast!

Breads Bakery Passover

Chocolate Poppy Cake

This is perhaps the most stylish cake I have encountered. It makes me think of street style straight off the bat—it’s totally that poppy texture, it reminds me of concrete, and I love it! When I heard about this cake, it flipped a switch in my brain, I knew I had to sink my teeth into it.

Oh, it’s extremely different. It’s rich, savory and decadent all at the same time. If you’re the adventurous type, get it! It’s not for everyone, but it certainly is for me! Be clean about it. Cut off a small piece, taste it, If you don’t like it, send it my way! I’ll for sure take it off of your hands!

Like the Coconut Chocolate Chip Cake, this cake comes in one long gorgeous piece. A ways into my photoshoot, I cut it in half to keep playing. 

Happy Pesach!

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Tri-Chocolate Waffles With Delight-ful Syrup

As you may have noticed, I love incorporating International Delight creamers into my sweet breakfasts. Well, I got to thinking about how to streamline this deliciousness so that I can have that flavor in a snap every morning. The secret is in the syrup. Genius, I know! I mixed a traditional maple syrup with International Delight French Vanilla Creamer. Now, I can douse every breakfast, sweet and savory alike, with that flavor I love.

Tri-Chocolate Waffles With Delight-ful Syrup

Servings: 6 Waffles
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes



All Purpose Flour (3 cups)
White Sugar (4 tbsp)
Baking Powder (6 tsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Unsalted Butter (8 tbsp, melted)
Eggs (3, beaten)
Heavy Cream (1/2 cup)
Almond Milk (1/2 cup)
Madagascar Bourbon Pure Vanilla Extract (1 tsp)
Water (1 cup)
White Chocolate (3/4 cup, melted)
Milk Chocolate (3/4 cup, melted)
Dark Chocolate (3/4 cup, melted)
Cooking Butter Spray (for greasing your waffle maker)

Delight Syrup

International Delight French Vanilla Creamer (1 cup)
Confectioner’s Sugar (4 tbsp)
Vermont Maple Syrup (3 tbsp)


Milk Chocolate (1/4 cup, cut into slivers)
Strawberries (1 lb, large ones cut into vertical slices, smallest ones left whole)

Tri-Chocolate Waffles With Delight-ful Syrup


Waffle Maker
Large Mixing Bowl
Medium Mixing Bowl (3)
Metal Spatula
Wooden Spoon

Tri-Chocolate Waffles With Delight-ful Syrup

1. TO MAKE YOUR WAFFLES. in your large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt.

In one of your medium mixing bowls, whisk together your heavy cream, almond milk, pure vanilla extract and water.

Pour your wet mixture over your dry one and mix together.

Leaving a few little bumps in your batter is a good thing. It will keep your waffles light and fluffy.

Evenly divide your batter between three of your mixing bowls.

Mix your white chocolate into one bowl of batter, your milk chocolate into another bowl of batter and your dark chocolate into your last bowl of batter.

Preheat your waffle maker.

Grease your waffle maker with your butter spray.

Ladle half of your white chocolate waffle batter into the center of your waffle maker. Close it and let it cook.

Cut each waffle into quarters and layer them onto your serving platter.

Grease your waffle maker and make your second white chocolate waffle.

Continue repeating this process, going from your lightest colored batter to your darkest.

Tri-Chocolate Waffles With Delight-ful Syrup

2. TO TOP YOUR WAFFLES. now that all of your waffle quarters are on your serving platter, sprinkle your chocolate slivers and strawberry slices evenly over them.

Place your smallest strawberries on your waffles for an extra pretty effect.

Tri-Chocolate Waffles With Delight-ful Syrup

3. TO MAKE YOUR DELIGHT-FUL SYRUP. in your saucepan, over high heat, combine your International Delight French Vanilla Creamer with your confectioner’s sugar and your Vermont maple syrup.

Use your wooden spoon to stir consistently for 3 minutes.

Transfer into a heat proof cup.

When you’re ready to eat, douse your waffles with this killer syrup and eat away!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Between The Bread At Breads Bakery—My Sandwich Guide

Their pastries are outrageous. Their babka is famous. It’s time to turn the spotlight onto their sandwiches, cause they’re way bomb!

Breads Bakery became one of my favorite lunch spots nearly three years ago and has maintained that “fave” status ever since. There’s no je ne sais quoi here, no secrets, the sandwiches are crazy good because of their simplicity and the freshness of every single ingredients starting, of course, with their amazing breads. It’s Jew food—straight forward, delicious and made with love.

Between The Bread At Breads Bakery—My Sandwich Guide

Tunisian Sandwich

I tried this sandwich for the first time this week. After eating it, and already knowing my obsession with the Smoked Salmon sandwich, I realized I had to try every single sandwich in this bakery. That’s how this guide came to be! The potato, olives, hardboiled eggs and tuna in this sandwich make for such a delicious high protein lunch. It’s such a killer flavor combination and it’ll keep you full till dinner. Wins all around!

Between The Bread At Breads Bakery—My Sandwich Guide

Smoked Salmon Sandwich

This is my go-to sandwich. The freshness of the smoked salmon mixed with the creaminess of the cream cheese and the texture of the green medley never fails to better even the best of days. This is such a fun not-too-far stretched play on what is the epitome of jew food, you know, lox and a schmear on a bagel. If you couldn’t tell, I’m obsessed!

Between The Bread At Breads Bakery—My Sandwich Guide

Vegan Sandwich

Almost too pretty to eat, don’t be scared of the word “vegan” the textures here make for a super exciting lunch. The roasting on the cauliflower paired with the micro greens is what makes this one so special both visually and texturally.

Between The Bread At Breads Bakery—My Sandwich Guide

Breakfast Sandwich

Eggs are my very favorite foods, or is it ingredient? Eh, either way, I don’t often see sliced hardboiled eggs on a breakfast sandwich—naturally, I had to try it. Oh, man, it’s great. It makes for a great lunch sandwich, too!

Between The Bread At Breads Bakery—My Sandwich Guide

Goat Cheese And Eggplant Sandwich

The creaminess of goat cheese makes everything it touches better, that’s just a fact—well, a fact in my book. Paired with fresh eggplant, tomatoes and olives, there is definitely a Mediterranean vibe here. I love the combination of the soft inner textures with the crunch of the bread.

Every sandwich choice is a great one! Can’t wait to hear which one, or all, you try!

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Crabby Breakfast Tacos, AKA The Best Way To Start The Day

Breakfast Tacos, AKA The Best Way To Start The Day

Some trips, you want to last forever. That’s how I’m still feeling about my incredibly gluttonous trip to South By Southwest in Austin Texas. Eating breakfast tacos from food trucks in the mornings quickly proved to be the best way to start my days. So, here I am making quick and easy, no fuss or muss, super delicious breakfast tacos while making sure to kick them up a notch by using Crab Classic—which, ahem, are made in 100% gluten-free facility and is certified heart healthy by the American Heart Association. Yeah, I’m feeling super healthy eating them as I’m writing this! Oh, I know you’ll love them, too.

Servings: 3 Tacos
Prep Time: 5 Minutes
Cook Time: 8 Minutes, Divided
Bake Time: 5 Minutes
Total Time: 13 Minutes

Breakfast Tacos, AKA The Best Way To Start The Day


Flour Tortillas (3)
Cow’s Milk Cheese (3 tbsp, grated)
Eggs (6, beaten)
Crab Classic Imitation Crab Chunks (1 package)
Canned Black Beans (¼ cup, strained)
Fresh Cilantro (20 leaves)
Avocado (½, cut into 9 slices vertically)
Jalapeño (9 thin slices)
Butter (for coating frying pan)

Breakfast Tacos, AKA The Best Way To Start The Day


Baking Sheet
12” Non Stick Frying Pan
Metal Spatula
Rubber Spatula
Cutting Board
Chefs Knife

Breakfast Tacos, AKA The Best Way To Start The Day

1. TO GET ALL OF YOUR DUCKS IN A ROW. preheat your oven to 250 degrees.

Lay your three tortillas out on your baking sheet.

Evenly sprinkle your cheese over all three.

Set aside.

Over medium heat, coat your frying pan with butter.

Add in you black beans, half of your cilantro leaves, salt and pepper.

Mix consistently using your rubber spatula till slightly softened–about 3 minutes.

Evenly scoop your black beans onto your cheese topped tortillas.

Bake for 5 minutes.

Clean your frying pan, we’re using it again!

On your cutting board, use your chef’s knife to chop your Crab Classic chunks into ¼ inch cubes.

Over medium heat, coat your pan with butter.

Pour in your beaten eggs.

Sprinkle half of your chopped crab evenly across your eggs in your frying pan.

Let cook untouched until mostly cooked—about 4 minutes.

Flip and let cook for another minute.

Transfer your eggs back onto your cutting board and cut it into 6 wedges.

Breakfast Tacos, AKA The Best Way To Start The Day

2. TO MAKE YOUR BREAKFAST TACOS. layer two of your egg wedges on each of your bean and cheese covered tortillas.

Lay three slices of your avocado on top of each pile on each of your tortillas.

Evenly sprinkle the rest of your chopped crab, then cilantro, and then jalapeno over the tops of each of your tortillas.

Eat away!

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