Egg Nog French Toast

This recipe was literally made up by my mom and has truly been a family favorite for many years now. If you are like me and love French Toast and Egg Nog, you will adore this recipe! We are a family of 4 and this is a lot of food, but so delicious.

DSC_0238

16 Slices Texas toast

3 Eggs

2 Cups of Egg Nog

1 Teaspoon Vanilla

Nutmeg

Butter

Maple Syrup (optional)

Powdered Sugar (optional)

Fruit (optional)

Place a large pan on the stove sprayed with nonstick cooking spray on medium heat. Place a thin piece of butter in the pan. My pan will hold about 4 pieces of bread per batch.

DSC_0225In a large bowl mix the eggs, egg nog and vanilla. Please note, you can add additional egg nog as needed.

Once mixed well, place a piece of bread in the bowl and make sure it is coated well. Place the bread in the large pan on the stove. Repeat the process for 3 other pieces of bread. DSC_0229

Once all 4 pieces of bread are in the pan sprinkle the tops of the bread with nutmeg. Cook each side about 2-3 minutes. DSC_0230

Remove from the pan and place on a plate. Top with butter and syrup to taste as well as a gentle sprinkle of powdered sugar. You can always add some fresh strawberries on the side too.

 

Repeat the above process for the additional pieces of bread and you will have a delicious breakfast for a family of 4-8 people depending on how many pieces are preferred per serving. DSC_0251

Bon Appetite!

Homemade Bread

Happy Tuesday Everyone!

I have had several requests for my homemade sandwich bread recipe and today is definitely your lucky day! I am happy to share this gem recipe with you. This is a recipe I have been sharing from my mom’s collection of delicious goodies.

DSC_0392_01

Homemade Bread

2 Cups                  warm water

2 ½ teaspoons      yeast

½ Tablespoon      sugar

¼ Cup                  butter, melted

1 Tablespoon       salt

¼ Cup                  sugar

½ Cup                  evaporated milk

5-7 Cups              flour, sifted

1 Tablespoon       vegetable shortening (to grease your bowl and loaf pans)

1 Tablespoon       butter (to top warm bread when it comes out of the oven)

Place yeast and ½ Tablespoon of sugar in a small bowl. Pour warm water over the yeast and sugar and let it proof for 20 minutes.

Combine melted butter, ¼ Cup of sugar, evaporated milk and salt in a large mixing bowl. When the yeast mixture is ready, add together and mix.

Use a stand mixer and bread hook. Pour 3 cups flour in the bowl. Add liquid mixture and mix well. Add one cup of flour at a time until dough is no longer sticking to the bowl.

Place dough into greased bowl and cover with plastic wrap. Let the dough rise for at least 90 minutes. The dough will likely rise over the top of the bowl.

Punch the dough down and place on a floured surface and knead for about 2-3 minutes. Cut the dough into two equal pieces.

image5

Roll into a rectangle and roll up. Place in a greased loaf pan. Let both loaves re-rise for another 30-45 minutes. Bake loaves for 30-40 minutes (My oven bakes these loaves to perfection at 37 minutes, but I know all ovens are different). Coat the warm bread with butter. Enjoy!

Bakes two loaves of bread.

As a side note, I will double the recipe frequently and freeze the additional loaves of bread and pull them out at needed. When I freeze them, I wrap each loaf individually with plastic wrap and place them in freezer bags. I have not left any loaf in the freezer for more than a month at a time, so I am uncertain how long you can actually freeze each loaf and still have a delicious bread without freezer burn.

I have also tried making whole wheat bread with King Arthur Whole Wheat Flour. This does make a good loaf of sandwich bread, however, I find the wheat bread to be drier in consistency. If you have any suggestions for a moist loaf of whole wheat sandwich bread, please share your insights with me!

Otherwise, happy baking and let me know what you think of homemade sandwich bread! This recipe has saved our family so much money from buying bread in the store. This seems time consuming at first, but after the first few times of making this, you don’t even need to the recipe anymore and it goes so quickly. The other plus, it’s super fresh and homemade with minimal ingredients!

Thanks for stopping by today and I have some other recipes I am hoping to share again soon- STAY TUNED!

Deep Dish Chocolate Chip Caramel- Filled Cookies

We Came across these amazing morsels and they are beyond decadent!

Here is the blog where I found the recipe: Hayley Parker, The Domestic Rebel: http://thedomesticrebel.com/2012/12/17/deep-dish-chocolate-chip-caramel-filled-cookies/

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 12

Soft and chewy chocolate chip cookies baked deep-dish style and stuffed with gooey caramel candy.

image2

Ingredients:

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 egg

2 teaspoons vanilla extract

2 cups all- purpose flour, sifted

1 teaspoon baking soda

2 teaspoons cornstarch

1/2 teaspoon salt

1 cup milk chocolate chips

12 Ghiradelli Caramel Squares, unwrapped

Directions:

Preheat oven to 350 degrees.

Grease a muffin pan or deep dish cookie pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, soda, cornstarch and salt and set aside. Meanwhile in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.

Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.

Drop a tablespoonful full of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped caramel chocolate square. Top the candy with an additional tablespoonful of dough and gently press the top of the dough ball to cover and enclose the candy.

Bake the cookies for 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.

**note** you can also make this recipe without a deep dish cookie pan- just drop heaping tablespoonfuls of dough 2-3” apart on a greased or silicone-lined cookie sheet.

I hope you enjoy making these and eating them as much as we do! Happy Baking Everyone! Thanks for stopping by today… I will be on again soon!

London Fog Shortbread Cookies

I stumbled across this recipe recently on Pinterest and I knew when I saw the recipe, it was a MUST MAKE! Here is the link to the website where I found it:

http://www.oleanderandpalm.com/2012/08/london-fog-shortbread.html?spref=fb

I saw some interesting alternatives to this recipe when I read others’ comments and I am looking forward to trying them! For instance, adding some lavender to the cookie dough. I adore lavender and baking with it has dual wonders- the smell and taste! I encourage you to try these and let me know what you think!

DSC_0506

London Fog Shortbread Cookies

1 cup butter

2/3 cup powdered sugar

1 3/4 cup flour, sifted

1 teaspoon vanilla

1 vanilla bean split and scraped or 1Tablespoon vanilla bean paste

2 Tablespoons Earl Grey Tea (about 3 tea bags)

Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes. Pre-heat the oven to 350 degrees. Roll out the dough to a little less then 1/4″ on a well-floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 minutes before baking. Bake the cookies for about 12 minutes or until the edges are just barely brown. Cool on wire racks.

Per mentioned on the website, I personally have not tried it, they were too good not to eat nearly all of them in one weekend… BUT… These cookies freeze well in an air tight container.

DSC_0493

I hope you are making today a fabulous day! I invite you to make a pot of delicious tea and make these amazing cookies!

Thanks for stopping by and HAPPY BAKING!!

DSC_0526

Squash Rice Chicken Casserole

This recipe has become a family favorite and I definitely enjoy sharing it with others. One of the cardiologists’ wives I have become friends with made this casserole for us after I had given birth to Emie and it was AMAZING! Fortunately, she was happy to share the recipe with me and I am going to take the time to share this with you too.

DSC_0407_01

Ingredients:

8 cups zucchini, sliced thin (I typically coarsely chop this in my food processor)

1 cup onion, chopped

1/2 cup chicken broth

2-3 cups cooked chicken, shredded (I am a huge pressure cooker fan, so I will pressure cook the chicken about 10-12 minutes- then I shred the meat)

2 cups cooked rice

1 cup unflavored fat free Greek yogurt (you can substitute sour cream, but the yogurt is definitely the healthier option)

1 cup mozzarella cheese, shredded

1/4 parmesean cheese, divided

1/4 cup Italian seasoned breadcrumbs

1 teaspoon salt

1/4 teaspoon pepper

3 cloves garlic

2 eggs, beaten

Directions:

Preheat oven to 350 degrees

Grease a 9×13 pan with cooking spray

Combine the first three ingredients in a dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain. Partially mash with potato masher.

Combine zucchini mixture, chicken, rice, yogurt, mozzarella cheese, garlic, 2 tablespoons parmesean cheese, breadcrumbs, salt, pepper and eggs in a large bowl. Stir gently.

Spoon into a 9×13 pan and sprinkle remaining parmesean cheese on top. (I will typically add a little extra mozzarella cheese on top if I have some on hand)

Bake for 30 minutes or until bubbly.

Preheat broiler.

Broil 1-2 minutes or until lightly browned.

Sweet Tooth?

image1Alright, it is midweek, and what is better than some sugar fuel? You will soon learn, I adore Pinterest and experimenting with new recipes I find on there. I am hoping that I use the appropriate way to document where I have found many of the recipes and to give the credit where credit is due. I certainly am not this creative to think of some of these confections myself, but certainly enjoy baking to the extreme. This is a recipe I found a few weeks ago and have made and ultimately adore! I have always enjoyed a good sugar cookie and the idea of not having to roll out batch after batch of dough is utterly brilliant and awesome! So, here is where I found the recipe:

http://www.foodfolksandfun.net/2013/03/darn-sugar-cookies/

Soft and Chewy Sugar Cookie Bars

Ingredients

Cookie Bars

1 cup butter

2 cup sugar

4 large eggs

1 tablespoon vanilla extract

2 tablespoon lemon zest (I did not add this when I made mine)

5 cups all-purpose flour (I always sift my dry ingredients, but I know it is a matter of preference)

1 teaspoon table salt

½ teaspoon baking soda

Frosting

1 cup butter

1 teaspoon vanilla extract

1 pinch salt

4 cups confectioners’ sugar

5 tablespoon milk

food coloring

sprinkles

Instructions

Cookie Bars

Preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (basically a half-sheet pan) and set aside. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and lemon zest (if using). In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

Frosting

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, add some sprinkles and cut into bars.

So, because these bars are absolutely decadent, I was thinking these would be awesome for potlucks and my annual neighbor cookie plates. I know Christmas shaped sugar cookies are traditional, but I think these would be great to save on holiday time constraints and offer a delicious treat. Plus, there are always Christmas sprinkles! Let me know if you try these and how it works out for you. Looking forward to hearing from you soon- thanks for stopping by today!