Category Archives: Christmas

Stuffed French Toast

 

Servings 4 servings

Ingredients

  • 8 slices brioche bread
  • strawberries
  • bananas
  • 8 oz whipped cream cheese
  • 2 tbsp butter
  • 1/2 cip milk
  • 3 eggs
  • 2 tsp organic ground cinnamon
  • 1 tsp organic ground cardamom
  • 1 tsp organic nutmeg, ground
  • maple syrup
  • confectioners' sugar (optional)

Instructions

  1. In a medium bowl, whisk together eggs, milk, cinnamon, cardamom, and nutmeg.

  2. Spread desired amount of the cream cheese on 4 of the bread slices. Top each slice with a layer of strawberries and bananas.

  3. Spread a thin layer of cream cheese on the remaining 4 slices. Place these bread slices on top of the fruit-loaded slices to form a sandwich. Press around the edges to seal.

  4. Melt butter in a nonstick sauté pan (or flat griddle top) over medium-low heat. 

  5. Dip sandwiches in egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan.

  6. Cook until golden brown, 3 to 4 minutes per side.

  7. Slice in half and plate. Top with a dusting of confectioners' sugar. Drizzle with the maple syrup.

  8. Give a big thank you to Caitlin for this decadent breakfast recipe!

Spiced Mexican Chocolate with Sea Salt

 

Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts

Instructions

  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

Oh So Tasty Pumpkin Bread Pudding!

 

Oh So Tasty Pumpkin Bread Pudding!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

Bread Pudding

  • 4 cups white bread cut into 1/2" cubes
  • 4 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 1 1/4 cups heavy cream
  • 3/4 cup canned pumpkin purée
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp rum or brandy
  • 1/4 tsp organic ground nutmeg
  • 1 tsp organic ground cinnamon
  • 1/4 tsp organic ground cloves
  • 2 tbsp cold butter cut in tiny pieces

Ginger Cream Drizzle

  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp ginger organic
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 cup sugar granulated

Instructions

Bread Pudding

  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.

Drizzle

  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.

Festive Egg & Cheese Strata

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Festive Egg & Cheese Strata

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 9 hours 10 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • 10 slices white sandwich bread
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 3 cups milk
  • 1 onion grated
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 1 tsp organic ground yellow mustard
  • 1/2 tsp Cholula sauce
  • 1/2 medium red pepper minced
  • 1/2 medium green pepper minced
  • 1/2 tsp organic ground paprika
  • chopped fresh parley for garnish

Instructions

  1. Butter sides and bottom of a 9x12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

Waffles that Wow!

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Waffles that Wow!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

  • 3 eggs
  • 1 cup milk
  • 1/2 cup butter melted
  • 1 tbsp vanilla optional
  • 1/2 tsp organic ground cinnamon
  • 2 cups flour
  • 1/2 tsp fine sea salt
  • 1 tbsp baking powder
  • 2 teaspoons sugar

Instructions

  1. Preheat your waffle iron (we use a Belgian waffler).
  2. Whisk eggs in bowl until thick.
  3. Beat in milk, melted butter and vanilla
  4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
  5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
  6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.