Tag: milk

Waffled French Toast

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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.

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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!

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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.

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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!!

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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.

 

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Lemony Raspberry Zucchini Bread with a Lemony Glaze

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Lemony Raspberry Zucchini Bread-1

I got back from Miami last night for a work trip. #allworknoplay It was just 1 overnight but man I missed my people.

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And from Price’s report I was missed too. Kemper stared at the door waiting for me to get home. Autumn wasn’t feeling great so she was super clingy to him and didn’t sleep well either. (Thankfully last night was better- only up 2x for our (mostly Price’s) routine stumble into the room in the dark, insert bink in mouth, stumble back out.)

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I was super excited to get home after an hour l-o-n-g delay because the net in the cargo area was broken and they had to move all the luggage around to the aft of the plane. Price had to hold back the dog who greeted me as if I was gone for 24 months and not 24 hours. (BTW- the videos of dogs getting reunited with soldiers ALWAYS, ALWAYS make me cry). And Autumn was really excited to smiling and flapping her arms. I picked her up and she grabbed my face and then, I think, attempted a kiss as she open mouth landed on my chin, and then kinda bit me. #momentslikethis

I’ll be alernating trips down there with a co-worker so it seems like I’ll have another 4-5 times down to Miami before the project wraps up in January. I hope I can make it work that we can make a visit extend into a long weekend so that we all can enjoy some Miami’s nice weather and great Cuban food.

Speaking of food…

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This Lemony Raspberry Zucchini Bread with a Lemony Glaze is so freaking good. And I know we all have zucchini up to our eyeballs right now. So grab you grater to get work and as the name indicates you have to have some juicy raspberries to throw into the mix. The lemon ties it all together. Ménage à trois…

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If you don’t like too much lemon then I would skip the lemon juice in the glaze and just use a tiny bit of water instead, but I think it’s great. I love the texture from the zucchini, the burst of juicy raspberries, and the tart pucker from the lemon. yum!

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Gobble this up quickly because it’s delicious and because the glaze will make the bread soggy if you do let it stick around for awhile. Enjoy it for breakfast or an afternoon snack. It’s a great pick me up for a lull in your afternoon. 🙂

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Lemony Raspberry Zucchini Bread with a Lemony Glaze

Makes a 9″ loaf

Ingredients

For the Bread

  • 2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup of raspberries

For the Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice

Process

  1. Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt.
  3. In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the milk, lemon juice, and lemon zest; blend everything well.
  4. Gently mix in the zucchini until just evenly distributed in mixture.
  5. Add dry ingredients and fold everything together, but don’t over mix.
  6. Fold in the raspberries.
  7. Pour the batter into the loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.
  8. While the loaf is cooling, in small bowl, mix the powdered sugar and lemon juice until well blended. Spoon the glaze over the cooled loaf. Let the glaze set prior to slicing and serving.

Adapted from Married/Single Parent

Banana Nutella Bread Pudding- SRC

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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!!

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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 🙂

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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.

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Thirsty Thursday: Cookies and Cream Milkshake

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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.

I was so excited for this cookies/dessert milkshake week. Fun to combine a favorite dessert with ice cream and blend it all up.

The key with this milkshake is getting those cookies all blended up so it’s all mixed up and easy to slurp up. And you’re going to want to slurp it all up!

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Amanda’s birthday was yesterday so she’s continuing to celebrate and is taking the week off. BTW- Don’t you think we should stop counting birthdays after 25?!?!?! Let’s pass a new rule dictating that!

Cookies and Cream Milkshakes

Serves 1 large milkshake

Ingredients

  • 3 scoops vanilla ice cream
  • 1/4 cup milk
  • 5 Oreos cookies, crushed
  • Whipped Cream
  • 1 Oreo, halved,  to garnish

Process

  1. Crush the 5 oreo cookies in a sealed sandwich bag.
  2. Add the ice cream, milk, and most of the crushed Oreos in a blender. Blend until completely combined.
  3. Garnish with whipped cream and halved Oreo cookies. Then sprinkle the crushed Oreo pieces over it all.

Thirsty Thursday: Chocolate Margaritas

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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.