Disney’s Chocolate, Peanut Butter, Banana French Toast

This is not a copycat recipe but a recipe from Disney’s PCH Grill at the Paradise Pier Hotel at Disneyland. I would like to thank my sweet friend Elizabeth Sausville for finding this recipe and sharing it with me. When I first read the recipe, I thought it would be more like bread pudding but I changed my mind after I ate it. Definitely breakfast. And don’t make the powdered sugar and chocolate syrup optional, use both! I used my Copycat Saunder’s Milk Chocolate Hot Fudge syrup on this recipe. Delish. Decadent. Fabulous.

Ingredients:

Peanut butter, eggs, chocolate milk, cinnamon and salt

8 thick slices of day old challah bread, 1 loaf will do

2 ripe bananas, I used 3 because my bananas were on the small-medium size

1/4 cup chocolate chips, I used milk chocolate, I used 1/2 cup

1/2 cup creamy peanut butter

6 eggs, lightly beaten

3/4 cup chocolate milk

1 teaspoon ground cinnamon

1/4 teaspoon salt

Chocolate syrup and powdered sugar, optional (not optional in my opinion!)

Mix gently until bread has absorbed the egg mixture.

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.

Golden brown, right out of the oven.

Cut bread into one inch cubes and place in a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips.

Combine peanut butter, eggs, chocolate milk, cinnamon and salt in a blender. Process until smooth.

Warm right from the oven.

Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed the egg mixture.

Pour mixture into prepared pan. Bake for 35 to 40* minutes or until top is golden brown. I baked mine for 40 minutes, next time it will only be 35 minutes.

With powdered sugar.

Before serving, drizzle with chocolate syrup and dust with powdered sugar if desired. Enjoy!

With powdered sugar and chocolate topping. Highly recommended!

Apple Cider Bread

This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.

Ingredients:

1 stick of butter, melted

1 cup of sugar

2 eggs

1 teaspoon vanilla

1/2 cup real buttermilk

1/2 cup apple cider

1/2 cup applesauce

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used

Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.

In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.

In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.

Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.

Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.

Cinnamon Sugar Topping Ingredients:

I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.

Apple Cider Glaze:

1/2 cup powder sugar

1 Tablespoon apple cider

Stir to mix an drizzle over cooled bread.

Classic French Toast

French Toast is my very favorite thing to have for breakfast. I have several French Toast recipes on my blog but not the original, the recipe my kids grew up on. When I make French Toast, I make an entire loaf or more. Leftover French Toast (if there is any!) can be easily frozen and reheated whenever you wish. This is great for school mornings or a quick weekend break/brunch.

Ingredients:

5 eggs

2 egg yolks

1 cup of heavy cream

2 teaspoons vanilla extract

1-2 teaspoons cinnamon, optional

1 loaf of your favorite bakery bread, I used sourdough but brioche or challah bread is great too (day old or stale is best)

Powdered sugar, heated maple syrup, optional

Mix eggs, egg yolks, heavy cream, vanilla extract and cinnamon (if you are adding it) in a large shallow bowl. Whisk well. Prepare pan/griddle with Pam, butter or oil, your choice. Dip bread in egg mixture and make sure it’s completely covered in egg custard mixture. Place on griddle/pan and cook each side until golden brown. Add butter, powdered sugar, syrup or whatever you desire. My boys say I make the best French Toast on the planet. As a side note, I have made this recipe twice and shared it with two of my sons. They still love it. Enjoy!

Chocolate Pancakes

I was given a container of Rodelle  Gourmet Dutch Processed Baking Cocoa.  This is my first time using this product and I was very pleased in the quality.  I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
Ingredients:

2 cups flour

1/4 cup Rodelle Baking Cocoa Powder

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder.

1 1/2 cup buttermilk, add more if too thick

1/4 cup oil, I used coconut oil but you can use vegetable oil.

2 eggs

2 teaspoons vanilla

Maple syrup, optional

Whip cream, optional

Strawberries, optional


Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use

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Perk Me Up Smoothie


I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.


Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional


Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.

Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 


Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Lemon Poppy Seed Muffins


This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 


Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  


Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 


Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

Creme Brûlée French Toast

I love and adore French Toast. It’s always my  pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.


It all starts with buttet!


First side is cooking and caramelizing.

Ingredients:

1 cup heavy cream

1 egg

1 teaspoon vanilla

1 1/2 cups granulated sugar

1 1/2 teaspoons of cinnamon

6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick

Butter, some for your pan, and more for your French Toast if desired

Maple Syrup, if desired


Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size.  I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!

Maple Pancake Sausage Casserole


This recipe was created because an item I had purchased at a wholesale club was discontinued. It was maple silver dollar pancakes with maple sausage sandwiched between the pancakes. Since they were discontinued, I have searched in every grocery store in my area to find them. Struck out everywhere. So I created a casserole because it would be much faster to prepare in the morning. 


Ingredients:

1 pound of bulk maple sausage, I used Jimmy Dean

3 cups of pancake mix, prepare according to directions on box

2 Tablespoons or more of maple extract

Butter

Maple syrup, optional


Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick spray. Brown sausage, drain and place in the baking dish. Prepare pancake mix according to directions using 3 cups of pancake mix.  That should say it yields anywhere from 16 – 25 pancakes depending on the brand you use. Add maple extract to the batter. Taste the batter, I wish I would have added more extract to my batter but I wanted a stronger maple taste.  Pour batter evenly over the sausage on the bottom of the casserole. Bake for 30 -40 minutes until pancake topping is tested with a cake tester and comes out clean. Remove from oven an spread butter on top of pancake topping.  Cut into pieces and pour on the maple syrup if desired. 


This breakfast casserole comes together quickly and is very easy to make. Perfect for breakfast or brunch. This casserole can be reheated easily if you have any leftovers. Enjoy!

Pumpkin Spice Pancakes


It’s that time of year again when everything turns into pumpkin spice. Pumpkin is very nutritious and a great source of fiber and vitamins. Please enjoy these Pumpkin Spice Pancakes, they are good for you!


Ingredients:

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons of cinnamon

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

3-4 teaspoons brown sugar, it was at my reach and granular was not

2 eggs

2 teaspoons vanilla

1 cup of milk, or more if you find the batter too thick

1/4 oil, vegetable or canola is fine

1/2 cup canned pumpkin purée, not pie filling

Pure Maple Syrup, optional

Whip Cream, optional

Chopped pecans, optional


Note to self, whip cream melts on hot pancakes!

Whisk all dry ingredients together in a bowl. Set aside. In another bowl, mix together wet ingredients. Combine wet and dry ingredients together. Prepare your griddle or pan with butter or nonstick spray. Using a 1/4 cup measure, measure your pancakes and cook pancakes about 1-2 minutes on each side, until desired color is achieved.  These pancakes do not have bubbles on top before you flip them so make sure you watch them before they burn.  Top with butter and warm maple syrup, nuts or whip cream.  Enjoy!

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You will have extra pumpkin leftover. Save it and make a smoothie, save it for more pancakes or give a healthy treat to your dogs and cats. My pups got a teaspoon each tonight and they love it.