Texas Toast with an Egg in It

I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.

2 eggs, lightly beaten

1/2 c milk

2 cloves garlic minced

4 pieces of thick sliced bread

Butter

4 eggs

Preheat a girdle over medium high heat and butter generously.

Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.

Serves 2 – 4.

Individual Yorkshire Pudding

  
There is nothing better that bread cooked in meat fat! 

1 c flour
1/2 tsp salt
1 c milk
2 eggs, beaten
6 Tbsp of roast drippings

Preheat oven to 450.

Combine all ingredients, except drippings, whisk until combined – do not over mix. Set hatter aside for 30 minutes at room temp.

Place 1 tsp of drippings in the bottom of a 12 muffin tin. Place in oven to melt and warm fat, about 5 minutes. 

Pour batter into muffin tin. Place in oven and reduce heat to 350, bake until golden brown, about 10 – 15 minutes.

Makes 12 Yorkshire puddings.

Battered & Sautéed Squash Blossom

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I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!

Ingredients:
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Oil

Whisk together milk, flour, egg and sparkling water until smooth.

Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.

Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.

Serves 1 – 4. Personally I could eat 40 of these 😉

Vanilla French Toast

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French toast is one of my favorite breakfast treats for Sunday morning. It comes together quick and the fact that i can cook it all up in one batch on my griddle makes it a win-win!

Ingredients:
4 eggs
1/2 c milk
1/2 c half and half
2 tsp vanilla
2 TBSP sugar
1 loaf challah bread, sliced 1/2 thick

Heat a griddle over medium high heat, brush with ghee or butter.

Beat together eggs, milk, half and half, vanilla and sugar. Pour into a shallow pan, dip bread in letting rest about 30 seconds, then flip over and to the other side.

Cook about 5 minutes per side on griddle until golden brown.

Serves 6.

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Chocolate Ice Cream, Philly Style

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It’s hot! It’s National Chocolate Ice Cream Day! So what is a gal to do but whip up a batch of chocolate ice cream. This IS David Lebovitz’s recipe from The Perfect Scoop. I love it because it is super quick and does not require the fuss of making a custard – what busy mom can be bothered with that 😉

Ingredients:
2 1/4 heavy cream
6 TBSP unsweetened cocoa
1 c sugar
Pinch of salt
6 oz unsweetened chocolate, chopped
1 c milk
1 tsp vanilla

Whisk cream, cocoa, salt and sugar together in large saucepan. Heat whisking frequently until comes to a full, rolling boil. Remove from heat and whisk in chocolate, the milk and vanilla. Pour into a blender and blend for a minute until really smooth.

Chill thoroughly in fridge, then freeze in your ice cream maker.

Makes 1 quart.

Chai

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Chai is the speedball of the drink world. Soothing warm milk with a caffeine kick I love the spice blend of the recipe, I can’t remember where I found it, but it rocks!

Ingredients:
3 c water
3 c whole milk
2 whole cloves, lightly crushed
1 4-inch cinnamon stick
1 (1/2-inch) piece fresh ginger, sliced thinly
1 TBSP fennel seeds, lightly crushed
6 whole cardamom pods, lightly crushed
5 TBSP sugar
3 TBSP unflavored loose black tea

Combine all ingredients in a large saucepan. Heat over medium heat for about 10 minutes, stirring occasionally.

Serves 4.

Dulce de Leche Bread Pudding

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Dulce de leche, come on you know your drooling! Look for it in the ethnic section of you super market, I usually buy a couple of cans since my treks to Safeway are limited. This recipe comes from food and wine magaine, with a few changes from yours truly. If you are not watching your wasteline feel free to use whole milk. This is an amazing treat that will warm you right up on a cold winter night. It would also be great for breakfast.

Ingredients:
Crème anglaise
2 TBSP flour
1 3/4 c 1% milk
1 vanilla bean, scraped
2 large eggs
1/4 c sugar
1 TBSP sugar

Wisk flour & 1/2 c milk in a medium pan until smooth. Whisk in remaining milk, vanilla and pods. Bring to a boil, stirring constantly, reduce to low and cook for about 1 minute until thickened

Whisk eggs and sugar together, add a little milk to temper the eggs. Add eggs to milk mixture.

Cook overflow heat, stirring constantly until thick, about 5 minutes.

Bread Pudding
1/2 c dulce de leche, plus more for serving
2 TBSP butter, melted
4 large egg whites,
1 load challah, cut into 1-inch cubes

Preheat the oven to 425° and butter a 2-quart shallow baking dish.

In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 5 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.

Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Serves 10 – 12.

Zuk Bacon Pancakes

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This recipe was posted on the gourmet FB page. It sounded great, but a wee bit too heavy for me. So I tweaked it and turned them into healthier Zuk bacon pancakes.

FOR BASIL MAYO
1 c basil
1 c lite mayonnaise
2 TBSP water
1 tsp fresh lemon juice

FOR FRITTERS
1 1/2 c all-purpose flour
1/2 tsp baking powder
1/8 tsp cayenne
3 medium zucchini, grated
2 fresh jalapeño, stemmed and minced (including seeds)
2 TBSP finely chopped chives
1 egg white, lightly beaten
1 c milk or buttermilk
6 slices crisp-cooked bacon, finely

MAKE BASIL MAYO:
Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

MAKE FRITTERS:
Whisk together flour, baking powder, cayenne, 1/2 tsp salt, and 1/8 tsp pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.

Heat a griddle over medium high heat. Cook about 2 minutes per side.

Serve fritters with basil mayo.

Mocha Tres Leches

What could be better than Tres Leches cake? Mocha Tres Leches!!!

1 c flour
1 tsp baking powder
1/2 tsp salt
1/3 c milk
4 oz sugar
5 eggs, separated
1 1/2 tsp vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 c half-and-half
1/2 c strong coffee

For the topping:
1/4 c heavy cream
1/4 tsp instant espresso powder
1 tsp vanilla extract

For the cake:
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.

Beat egg whites until soft peaks form.
add 1/4 c sugar as beat until stiff peaks form.

Place the egg yolks in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed
, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the remaining sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the vanilla extract and milk and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. fold in the egg whites 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, coffee and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, espresso powder 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.

16 servings.
5 WW PP per serving.

Belgium Waffles

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My step mom made these this morning, they were light, crispy and wonderful! I usually don’t beat my egg whites, but I just might start after trying these.

4 eggs, separated
2 c flour
1/4 c sugar
2 tsp baking powder
1 tsp salt
1 1/2 c milk
6 TBSP butter

Heat waffle iron.

Beat egg whites until stiff peaks, set aside. In a mixing bowl, combine dry ingredients. In a bowl, beat milk, yolks and butter. Add dry to wet ingredients. Fold in whites. Pour into waffle iron.