Since Luke was growing tired of frozen French toast sticks for breakfast, Seri asked me to come up with a fresh, yummy alternative to make with him. The kid is a big fan of raisins and cinnamon, so cinnamon raisin French toast was an obvious way to renew his French toast fondness.
After we shopped for ingredients together, (with the inevitable “Can I have a cake?” echoing in my ears–who was in charge of putting sweets at the entrance?!) I put sous-chef Luke to work, mixing the egg mixture with a whisk. I also employed him to gently lay the bread into the mixture, although I flipped it–don’t want the kidlets to get eggy hands!
Get your plates ready because you’re going to want to eat these up hot out of the pan. Here’s how to make them:
For 2 servings:
4 slices cinnamon raisin bread
3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tbsp fine sugar
1 pinch nutmeg
Unsalted butter for cooking
Combine eggs, milk, vanilla extract, cinnamon, and nutmeg in a shallow medium bowl or baking dish. Dip each slice of bread into egg mixture for a minute per side, making sure it is evenly coated. Heat a pan on medium-low and coat with a tablespoon of butter. Place each slice of bread in pan and cook for 2 to 3 minutes per side, until golden-brown. If you have a griddler, go for it! Just make sure it is fully cooked to a golden-brown color.
All-in-all, the cinnamon raisin french toast was a success: Luke was entertained for a little over 20 minutes and the French toast was so good it didn’t need syrup! Although, let’s be honest, we couldn’t resist a little maple syrup accoutrement. Luke is half-Canadian after all!
It’s blood orange season guys! You know how I feel about eating seasonal fruits and veggies. I adore blood oranges. I love juicing them with tons of pulp, making Italian sodas, salads, and delicious desserts.
This is a super simple treat that eliminates all the milk, sugar and time in a real custard brûlée.
You will need:
1 blood orange cut in half
What to do: Sprinkle sugar liberally on top of the flesh, torch sugar in a circular motion until it starts bubbling.
Wait for it to cool and enjoy!
Yes folks, it’s that easy!
I don’t know about you, but I get VERY excited when I receive a package in the mail. So much so that I order myself a lot of stuff online just to have the thrill of the UPS guy coming to my house to ring my bell. I swing open the door and squeal with glee, grab the little board and sign my totally illegible signature and off I go to open my package. Last November, I arrived home after work to find a large box on my front porch. I knew I didn’t order anything so the contents were even more of a mystery to me. I checked the mailing label and it was from Little Miss Party!! This was going to be GOOD.
This is what was inside:
A box of Chocolate Chex Cereal
A few sparkly cake toppers
Some orange and black confetti
A stack of black and white striped paper cups
A package of black and white chevron paper bags
A skull shaped plastic pitcher
Some orange and black paper ball decorations
And lastly, a snack dish trio that spelled out the word B O O
An LMP Halloween Party in Box! Just what I needed in NOVEMBER! What was I supposed to do with all this stuff? I neatly tucked all the contents away and basically forgot about it until last week when Little Miss Party emailed me to do a blog using the Chex cereal that she sent me in that box.
Uh, only one issue. When there is a food product that is A. sweet B. chocolate and C. available – it disappears within minutes at my house. Needless to say, there were NO CHEX in sight and we don’t have the opportunity to buy it here in Canada. WHY!!!!!!!!!!??????
No worries, LMP’s counterpart, AKA, Mandy’s Meals & More came to the rescue with box of Chex she used for a blog and had leftovers!
We arranged an undercover Chex meeting and I was now ready to create my version of this decadent treat.
GOE CHEX S’MORES BARK
2 cups dark chocolate + 1 tsp coconut oil
1 cup white chocolate + ½ tsp coconut oil
½ cup Chocolate Chex Cereal (and yes folks….it’s gluten free!)
4 graham crackers broken into small pieces
¼ cup mini marshmallows
1 Cookie’s and Cream chocolate bar*
¼ cup Kit Kat Bites (if you can’t find these just use a kit kat bar broken up into small pieces)*
10 M & M chocolate pieces – I went to the local bulk food store and picked out ONLY the chocolate ones because I’m nuts and now on the MOST WANTED LIST at that store.
Note* you can substitute ANY chocolate bar if you don’t have the ones mentioned above.
How to put this whole thing together:
-Line a small cookie sheet with wax paper (I use a 9 x9 one that comes with my toaster oven)
Melt dark chocolate with the coconut oil in a microwave safe bowl in 30 second increments. Stir until you have a nice and glossy melted chocolate.
-Melt white chocolate with the coconut oil exactly the same way as above.
-Spread melted dark chocolate onto prepared cookie sheet. Spoon white chocolate over the top. Swirl white chocolate through dark chocolate using a knife or chopstick.
Sprinkle with Chex cereal, graham cracker pieces, marshmallow bits, broken chocolate bars and M & M’s. Lightly press topping into chocolate. Place in refrigerator for at least one hour to cool and set.
Break into pieces and store in an airtight container. I guarantee once you taste these you will want S’more……
See ya next week, xoxo
Ok, I know…its Valentine’s Day overload, but how can any holiday focused around chocolate and pretty colours be ignored??
I concocted a super easy recipe inspired by Martha herself…I mean, where else would something this stunning come from?
Yogurt & chocolate vday sandwich (inspired by Martha Stewart’s recipe here).
One small container of your favorite yogurt
Any kind of melting chocolate
And you will need…A Heart shaped cookie cutter
First I froze the yogurt. Place the cookie cutter on some parchment and fill yogurt to the top. Freeze for a couple hours. To pop the yogurt out without breaking wipe a warm damp towel on the outside of the cutter to loosen the heart. I left the yogurt in the freezer until needed.
Now for the chocolate! Using a chocolate melting pot or a double broiler melt the chocolate and in the same fashion as the yogurt (cookie cutter on parchment paper ) fill the bottom of the cutter with the melted chocolate. Then freeze for about 30 minutes to be safe. The chocolate should pop out a little easier after being frozen, but still be delicate. Make two chocolate disks if you want to layer.
Pile them on top of each other like a sandwich, add a little fruit and a dusting of powdered sugar and voila! Beautiful and delish.
Happy Valentine’s Day to all you lovers out there!
So there I was trying to tell myself that I really didn’t need a snack while thinking about what I could make with the mini pretzels sitting in my pantry. I bought them because they were really little and I can’t resist cute things. The debate in my head with myself and myself came down to salty or sweet. The other challenge was the lack of ingredients I had to work with. I swung open the fridge doors and did what my children have done for years….stood there and stared. The thing about standing in front of your fridge not knowing what the hell you’re looking at is comparable to staring up at the sky looking for Uranus. So here’s what I found on my very sparse shelves… plain yogurt and blueberry yogurt. I knew I could figure this out and here’s what transpired next, which if I do say so myself, turned out to be pretty spectacular.
Blueberry & Vanilla Yogurt Covered Pretzels
1 bag miniature pretzels
2 cups low fat yogurt – I used 1 cup each of vanilla & blueberry
5 cups confectioners sugar
Note – when selecting a Yogurt: There’s an inverse relationship between the amount of confectioner’s sugar the yogurt needs to thicken and the starting thickness of the yogurt: The thicker the yogurt; the less sugar, and vice versa. You need to add about 2 cups of sugar per 1/2 cup of Greek-style or strained yogurt and about 3 cups of sugar for 1/2 cup of regular yogurt. The fat content of the yogurt doesn’t matter because it doesn’t stiffen the yogurt. More on yogurt covered food can be found here.
Preheat oven to 250°F. In two separate bowls, mix 2 1/2 cups confectioner’s sugar into each flavored yogurt by hand. Dip the pretzels, one at a time into the frosting then place them on the wire cooling rack. By the way, like my tongs? They belonged to a lovely older gentleman who had a whoop load of amazing vintage wares he no longer needed. I promised him that his treasures would go to good use. Back to the pretzels…place a baking sheet under the wire rack to catch the excess frosting that will drip from the pretzels. Once all pretzels are coated, turn your oven off and place the wire rack and baking sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy & gross.
Allow frosting to harden for 3-4 hrs, remove from oven, and store pretzels in an airtight container for up to 3 days or how ever long they will last in your house….mine are gone within the hour.
Just as a side note, I was truly honored to have these “last three ingredients in my house pretzels” featured on @FoodandWine‘s Instagram Feed. Needless to say I will never be the same again and maybe that’s a good thing.
See ya next week!