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.
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!
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.
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 teaspoons vanilla
Maple syrup, optional
Whip cream, 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
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.
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.
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.
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
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.
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.
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.
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.
1 cup heavy cream
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!
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.
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
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!