• Skip to main content
  • Skip to primary sidebar

I am a Honey Bee

All about my adventures with cooking, crafts, and travel

  • Home
  • About
    • About Me!
    • Press
    • Privacy Policy & Disclosures
    • Contact
  • Recipe Index
  • Exploring
    • Exploring- Florida
    • Exploring- Boston
    • Exploring- Cruises
    • Exploring- New England
    • Exploring- New York City
  • Resources
  • Disney Fun!

milk

Waffled French Toast

January 28, 2015

Waffled French Toast

Oh, here we go with me waffling things.

Waffled French Toast-1

Sure, sure, waffling already is a verb but I’m changing it up and I’m adding a new definition to it.

It was only a matter of time before I took the waffle iron to make something other than waffles in there. I feel like Kathy of Panini Happy with her Panini centric blog. She uses just a Panini to make all these awesome recipes. Or like Allie from Inspralized who makes delicious healthy recipes using a spiralizer.  Only Allie is famous and now has a cookbook in the works and I just fiddle away with my waffle iron.

Waffled French Toast-2

Anyway, I slapped some French Toast in the waffle iron and, as expected, it was great.

Here is the biggest tip I have for you…

Don’t use thick bread!! I used a pretty thick slice at first- I’d say about a 1/2″- and it didn’t work at all! Well it did but I had to hold the waffle iron closed the whole time. The slice puffed right up and popped my waffle iron open and wouldn’t stay closed since the eggy coating expands as it cooks. Duh!

Waffled French Toast-5 Waffled French Toast-6

Waffled French Toast-7 Waffled French Toast-8

So I reworked it and used thinner slices and huzzah! We have a winner!

The Waffled French Toast is just like regular French Toast but cooler as it has all the awesome peaks and valleys that waffles have.

Waffled French Toast-3

I used homemade sandwich bread but you can use store-bought bread, just make sure the slices aren’t too thick. 1/4″ Max! Or just expect that your waffle iron might pop open.

Other than that, soak you bread in that egg mixture and get that waffle iron ready!!

Waffled French Toast-4

Waffled French Toast

Makes 8 slices

Ingredients

  • 4 eggs
  • 2 Cups milk
  • 1 1/2 teaspoon cinnamon
  • 1 Tablespoon brown sugar
  • 8 slices of thinly sliced bread (I used homemade sandwich bread)

Process

  1.  Combine the eggs, milk, cinnamon, and brown sugar in a shallow bowl.
  2. Preheat your waffle iron.
  3. Dip 2 slices of bread in the egg mixture until completely coated.
  4. Right before you put the slices on, spray the waffle iron with not stick cooking spray, or wipe with melted butter.
  5. Cook the french toast slices until your waffle iron timer goes off and they slices are golden brown. Repeat with all the slices.
  6. Serve with your favorite toppings like butter, maple syrup, whipped cream, nuts, and fruit.

 

Filed Under: Breakfast and Brunch, Recipes, Waffles Tagged With: bread, breakfast, brunch, egg, french toast, milk, waffled french toast

Lemony Raspberry Zucchini Bread with a Lemony Glaze

August 6, 2014

This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.

When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.

…

Read More

Filed Under: Breads and Muffins, Recipes, Zucchini Tagged With: Lemon, lemon glaze, Lemony Raspberry Zucchini Bread, Lemony Raspberry Zucchini Bread with a Lemony Glaze, milk, raspberries, zucchini, zucchini bread

Banana Nutella Bread Pudding- SRC

June 24, 2013

Banana Nutella Bread Pudding

So probably picking a bread pudding for this month’s Secret Recipe Club post was not the best idea since it’s been so hot out now. Wasn’t I just complaining that it was cold and rainy? Well, that is the way things go in New England. But not or not I swear it’s worth it to make this bread pudding anytime of the year!

For this month’s Secret Recipe Club post I had Shirley’s blog Enriching You Kid!. It had such a fun time going through Shirley’s blog because she had such interesting recipes. I went through years and years of recipes looking around for something to make and share. I had several recipes in mind but decided on the Banana Nutella Bread Pudding. I couldn’t pass up on having some Nutella!!

Banana Nutella Bread Pudding_01 Banana Nutella Bread Pudding_02

I kept all of the ingredients the same but played around with the proportions of the ingredients. Shirley’s recipe called for 2 cups of milk and 1 cup of bread. Since I prefer a bit drier of a bread pudding I changed up the amounts to 1 1/2 cups milk and 3 1/5 cups of bread. If you prefer a wetter bread pudding then increase the amount of milk and reduce the amount of bread a bit. Just as simple as that.

Hope that you enjoy this delightful bread pudding as much as we did 🙂

Banana Nutella Bread Pudding_00

Banana Nutella Bread Pudding

Serves 4

Ingredients

  • 1 1/2 cups milk
  • 1 egg
  • 2 tablespoons sugar
  • 3 1/2 cups bread pieces
  • 1 banana, thinly sliced
  • 2 tablespoons Nutella
  •  1/4 cup chopped walnuts or hazelnuts, optional

Process

  1. Beat together the milk, egg, and sugar in a large bowl. Add the bread, sliced banana, and the Nutella. Fold together completely to combine, let soak for 30 minutes.
  2. While the bread is soaking up the milk mixture, preheat your oven to 325 degrees and prepare a baking dish by greasing all the sides.
  3. Pour the bread pudding mixture into the greased baking dish. Sprinkle nuts on top.
  4. Bake for 30-35 minutes, then let stand for at least 10 minutes prior to serving.

_____________________

Secret Recipe Club



Check out my previous Secret Recipe Club Posts

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Banana, Custards and Puddings, Recipes Tagged With: banana bread, Bread Pudding, dessert, milk, nutella, Nuts, Secret Recipe Club, SRC

Thirsty Thursday: Cookies and Cream Milkshake

June 20, 2013

Cookies and Cream Milkshake

Hands down my FAVORITE ice cream is Cookies and Cream. And I think Friendly’s is the best. But really, how can you resist the combo of ice cream and Oreo cookies. Plus Oreo’s are just my favorite. Bliss. 🙂

…

Read More

Filed Under: Drinks Tagged With: Cookies and Cream, Cookies and Cream Milkshake, ice cream, milk, milkshake, milkshakes, Oreo cookies, oreos, Thirsty Thursday

Thirsty Thursday: Chocolate Margaritas

February 14, 2013

chocolate margarita

When we’re home on the weekends we generally keep things low key, since the rest of the time we are running around traveling. On Saturdays we run over to Haymarket early in the morning so we can get all of our produce shopping done quickly and then the rest of the morning I try to lounge around watching Food Network Shows. For a long time the show Mexican Made Easy aired on Saturday mornings (now Friday afternoons) and I would glue myself to the sofa to watch Chef Marcela Valladolid for those 30 minutes whip up fantastic Mexican and Mexican inspired dishes. Plus I seriously want her wardrobe- so many tunics!

I’ve made several of her dishes but there was one that I saw and knew immediately I’d have to make. Plus I’ve made it repeatedly since then. And that would be her Chocolate Margaritas. I loved them the moment I made them. How could you not? Chocolate. Tequila. More chocolate. Since I love them so much I’ve made them quite often and overtime I’ve made some modifications. Mainly, instead of using heavy cream I used reduced fat milk. I mainly made this substitution just so I could drink more margaritas without feeling awful about the how rich they were. More margaritas for the win!

Today is Valentine’s Day so we decided on a theme that just screamed that to us so we each picked a chocolaty thing to share. And O.M.G. Amanda picked a kick ass Brownie Pudding. Seriously?? Seriously!!!

Chocolate Margaritas

Makes 4

Ingredients

To rim the glasses:

  • Chocolate syrup

Margarita:

  • 1/2 cup chocolate syrup
  • 1 cup tequila
  • 1 cup chocolate liqueur (recommended: Godiva)
  • 1/3 cup reduced fat milk
  • 1/3 cup orange liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • Ice

Garnish:

  • Mexican or Bittersweet Chocolate

Process

To rim the glasses:

Put the syrup on a plate and roll the rim of the margarita or martini glasses with the chocolate syrup. Set aside.

To make the Margaritas:

Mix all of the ingredients, except ice, in a pitcher. Working in 2-4 batches, transfer the mixture to a shaker full of ice. Shake to completely combine and chill. Pour into the prepared glasses. Grate the Mexican chocolate on top of the drink.

Filed Under: Cinco De Mayo, Drinks Tagged With: Chef Marcela Valladolid, chocolate, chocolate margaritas, margarita, mexican, Mexican Chocolate, Mexican Made Easy, milk, tequilla, triple sec

Thirsty Thursday: Peanut Butter Cup Milkshake

January 24, 2013

peanut butter cup milkshake

It’s the coldest it’s been in Boston in a long time. So why the hell am I posting about a milkshake. Why the hell not!?! Put a hat on, wear some gloves inside, whatever, just make sure you give this shake a try.

Every holiday season I go on a candy buying binge and act as if all the M&M’s and Reese’s peanut butter cups are going to run out. I did a good job putting a dent into that stash this year but I still had plenty of Reese’s cups hanging around. That might happen when you buy 8 bags… really, what was I thinking? So, I ran over to my huge bin of goodies and dug out a bag to have fun with so I could mix of this shake.

This Peanut Butter Cup Milkshake is in honor of National Peanut Butter Day, which is why this week’s theme for Thirsty Thursday is peanut butter. I had a lot of ideas about what I would whip up but decided with something simple, indulgent, irresistible, and packed full of candies. It’s easy to make, if you can pour milk, scoop ice cream, and chop up some candies you are good to go. I suggest that you finely chop the pb cups as the chocolate will freeze once it hits the cold ice cream so the smaller it is the easier & faster it is to blend.

peanut butter cup milkshake_01 peanut butter cup milkshake_02

Amanda has whipped up some awesome Peanut Butter Waffles. Peanut Butter Waffles?! That sounds perfect for a homemade weekend brunch! Ooo ,maybe with some bacon! Wait! How about some hot maple syrup with sliced banana on top! I think Elvis would be proud.

Peanut Butter Cup Milkshake

Makes 1 large milkshake or 2 smaller milkshakes

Ingredients

  • 1 cup milk
  • 2 scoops vanilla ice cream
  • 1 tablespoon creamy peanut butter
  • 8 mini Reese’s peanut butter cups, finely chopped

Process

  1. Blend together the milk, ice cream, and peanut butter.
  2. Once the shake is a smooth consistency add in the chopped peanut butter cups and blend until just incorporated.

Filed Under: Drinks Tagged With: ice cream, milk, milkshake, national peanut butter day, peanut butter, peanut butter cups, Thirsty Thursdays, vanilla ice cream

Thirsty Thursday: Mocha Magic Smoothie

January 3, 2013

mocha magic smoothie

It’s a new year. It’s a perfect way to kick off ‘something new’.

What better way to kick off a great new year than starting things off to a great start?!? How do you do that? With an awesome breakfast smoothie that will jump start your day.

I flipped through my copy of Smoothies for Life! to find a smoothie that would be a great breakfast to get me through the day. It’s so cold here (high of 23 today!) so a cold smoothie might not sound like a pleasant way to start the day but I still pulled through. I prepped most of last night- froze my sliced banana, powders in my magic bullet cup- so I just needed to add milk and blend. I ran down stairs to the kitchen did this as fast as I could before running back up to the hot bathroom to take a boiling shower. Really… the knob is all the way over and I love it. Maybe that is why my skin is extra dry? Whatever. So while I got dressed I had my breakfast and coffee all in one and I was ready to kick some ass at my first day back at work since Dec. 21st. ouch.

Amanda embraced ‘something new’ by reaching for a new bottle of bourbon she had. I totally like her style. She changed things up and made a delightful Mississippi Mud Cake with Espresso Bourbon Glaze. Sounds amazing right?!?!

Mocha Magic Smoothie

Makes 1

Ingredients

  • 10 ounces milk
  • 1 sliced banana, frozen
  • 2 to 3 tablespoons cocoa powder
  • 2 tablespoons protein powder
  • 1 to 2 tablespoons instant coffee

Process

  1. Combine all ingredients into a blender and blend until smooth.

Filed Under: Drinks Tagged With: banana, breakfast, breakfast smoothie, instant coffee, milk, mocha, protein powder, smoothie, Thirsty Thursdays

Thirsty Thursday: Homemade Eggnog

December 20, 2012

homemade eggnog

One thing that I’ve always wanted to do at the holidays is make eggnog. I really love eggnog but it really is a treat. I figured this year I wouldn’t have any until I made it to make sure I don’t over indulge and I would actually get around to making it. It was so easy and so good that I’ll be making it again when I go back home to Connecticut for Christmas.

homemade eggnog_01 homemade eggnog_02

I recently saw this article in The New York Times about eggnog, making it, and comparing store-bought eggnog vs homemade. The author felt that a cooked custard eggnog has better taste and texture than a typical eggnog that does not completely cook the eggs. I’m not too worried about eating raw eggs as I’ve had them in cocktails and eat runny eggs just about every weekend so I could have gone with an quick eggnog but I wanted to focus on making one that really tasted awesome.

homemade eggnog_03 homemade eggnog_04

I really enjoyed the process of making this eggnog, although I immediately goofed on the directions. Nothing major but I put in all 4 cups of milk into the sauce pan instead of just 2. I just kept going from there. Cooking the eggnog took the most time and attention so it will cook slowly and evenly. It took about 20 minutes for the milk, egg, sugar mixture to get thick enough. I was aiming for just a bit thinner than being thick enough for the back of the spoon test since eggnog is pretty thick.

While the author remarked that she prefers a dark rum with her eggnog I used bourbon as that was in the house. I used the 1 1/2 cups that was called for, which resulted in an eggnog with a real kick. If you prefer a more subtle flavor then I suggest mixing in 1 cup first and tasting it at that point.

homemade eggnog_05 homemade eggnog_06

Since eggnog is not a fan always a favorite, Amanda brings an Eggnog Quick Bread to this week’s Thirsty Thursday. Hey, just because it’s not a drink doesn’t mean it doesn’t count! It uses a great bevie to flavor it! So festive and creative.

Homemade Eggnog

Serves 8

Ingredients

  • 4 cups whole milk
  • 3/4 cup sugar
  • 5 large eggs, separated
  • 1 cup heavy cream
  • 1 1/2 cups bourbon
  • Whole nutmeg

Process

  1. In a medium sized saucepan, heat 4 cups milk over medium low heat. Do not boil and stir occasionally so it does not burn. Turn off the heat.
  2. In a mixing bowl, combine the the sugar into the egg yolks and whisk until thick and pale.
  3. Whisk 1 cup of the warm milk into the egg and sugar mixture. Slowly add the warm egg sugar mixture into the rest of the milk in the saucepan. Put over low heat again, stir regularly until the milk mixture has thickened. Turn off the heat and then quickly stir in the cream.
  4. Put a bowl inside another bowl bowl and fill the space between with ice water. Add the milk mixture to the bowl and stir occasionally, until chilled. When completely chilled, stir into a punch bowl and add rum.
  5. Beat the egg whites until they form soft peaks and then fold them into the eggnog. Top each serving of the eggnog with freshly grated nutmeg.

Filed Under: Drinks Tagged With: bourbon, cooked eggnog, custard eggnog, eggnog, eggs, hard eggnog, holiday drinks, milk, Thirsty Thursdays

Thirsty Thursday: Hot Chocolate Mix

December 6, 2012

hot chocolate mix

Do you know what you should not do? You shouldn’t forget about the hot chocolate you are making on the stove and then be utterly surprised when it overflows burning on your new glass top stove. yep, that’s happened… twice…

Well, you should totally make hot chocolate (and pay attention to it) and to do so you should mix up this hot chocolate mix. It’s great to enjoy snuggled up under a cozy blanket while watching a movie or RHofsomewhere. It also makes for a fantastic gift. It is quick to mix up, packages easily, and is so yummy.

hot chocolate mix_01 hot chocolate mix_02

hot chocolate mix_03 hot chocolate mix_04

I made this basic hot chocolate mix to get things started. Not basic in being ‘meh’, but basic in that it is a great base for you to create specialty flavored hot chocolate. I love starting with one recipe and making some modifications to create something fun and different.

  • Swap out the semi- sweet chocolate chips for some peppermint chips for a peppermint hot chocolate.
  • You can use peanut butter chips instead of the semi-sweet chocolate chips. Awesome.
  • Or you can use caramel chips and triple the salt for a salted caramel cocoa.

But wait, there’s more! Amanda has flipped hot chocolate on it’s head with a Frozen Hot Chocolate. I’ve always wanted to try Frozen Hot Chocolate from Serendipity 3 in NYC but have never made it there so this is the perfect chance to make it at home myself! If you can’t get to the frozen hot chocolate, bring the frozen hot chocolate to you!

Hot Chocolate Mix

Fills 8 1/2 pint mason jars

Ingredients

  • 2 1/2 cups unsweetened cocoa powder
  • 3 1/2 cups sugar
  • 1 tablespoon salt
  • 10.5 oz package of mini marshmallow
  • 8 oz of semi sweet chocolate chips, mini is preferred

Process

  1. Combine all of the ingredients together in a very large mixing bowl. Divide the mix up in bags or air-tight containers.
  2. To make hot chocolate- in an medium sized sauce pan, combine 8 oz of milk with 3 tablespoons mix. Heat gently to warm and melt the chocolate chips. Stir occasionally so the milk and chocolate do not burn on the bottom. Top off with more marshmallows or whipped cream and sprinkles. Enjoy!

Filed Under: Drinks Tagged With: chocolate, chocolate chips, drink, Fake Ginger Blog, frozen hot chocolate, holidays, hot chocolate, milk, sugar, Thirsty Thursdays

Got Milk? Tres Leches Cake

February 4, 2010

 

Another staff meeting, another cake. I really love that I make cake for work things. It’s a good way to try new cakes, I try to make a new cake every meeting. A way to keep things fresh and new.

  

 

I have wanted to make Tres Leches Cake for a while. I’m not a dessert person but this really makes me have a sweet tooth. The custardy consistency and the frosting really get me hooked. I was always interested in the frosting because its taste reminded me of a marshmallow. Well I learned that it is just heavy cream vanilla extract, and A LOT of sugar, which explains the sugary sweet marshmallow taste.

 

  

I search for the perfect recipe had my blog hoping and diving into cook books. In the end I decided to go with the one on Foodnetwork.com by Alton Brown. I picked this one because the frosting had the most sugar in its frosting recipe (how dare someone else tell me that 2 tablespoons is enough?) and I met him!! I was using a bigger pan than the recipe called for. I decided to multiply the recipe by 1.5 for my 11x 14.5″ pan. There were a few things that I played around with like the quantities for the glaze, like I just used 1 can of evaporated milk, 2 cans of condensed milk, and 2 cups of heavy cream (instead of the half and half).

 

 I think it turned out pretty well. Next time I would poke a few more holes and add the milk mixture in 2 batches so it would soak in it bit at a time. I think pouring all the mixture in at once prevents it from soaking in properly. The mixture did not soak in consistently, it settled in the bottom and soaked up about 4/5 of the way up- which kinda defies gravity. Either the mixture was tasty and the frosting was addicting.

Tres Leches Cake

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half (or heavy cream)

For the topping:

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

 For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half (or heavy cream). Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

 Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Filed Under: Uncategorized Tagged With: @ work, Alton Brown, cake, cake and cupcakes, mexican cake, milk, tres leche cake

Primary Sidebar

EMAIL NEWSLETTER!

Sign up HERE for meal planning suggestions & tips to take a great trip!

Top Posts & Pages

  • Chocolate Chip Pudding Cookies
    Chocolate Chip Pudding Cookies
  • Meghan Markle's Zucchini Pasta Sauce
    Meghan Markle's Zucchini Pasta Sauce
  • Easy Pepperoni Pizza Roll Ups
    Easy Pepperoni Pizza Roll Ups
  • Room Review: Cars Family Suite in Disney World's Art of Animation Resort
    Room Review: Cars Family Suite in Disney World's Art of Animation Resort
  • Jalapeno Jelly Glazed Slow Cooker Meatballs
    Jalapeno Jelly Glazed Slow Cooker Meatballs
  • New Haven Style White Clam Pizza
    New Haven Style White Clam Pizza
  • Southwest Orzo Salad with a Cilantro Lime Vinaigrette
    Southwest Orzo Salad with a Cilantro Lime Vinaigrette
  • Lemony Raspberry Zucchini Bread with a Lemony Glaze
    Lemony Raspberry Zucchini Bread with a Lemony Glaze
  • How To: Labeling Your Garbage Cans
    How To: Labeling Your Garbage Cans
  • Broccoli Cheddar Soup for Two!
    Broccoli Cheddar Soup for Two!
collage of recipes of common ingredients
collage of soup stew and chilis bowls

Follow Us

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.

 

Loading Comments...
 

You must be logged in to post a comment.