Challah French Toast

For Christmas this year I received a bread machine.  I was super excited to try it out. Up until now, I have been making breads by hand, but didn't like all the mess.  This machine is wonderful and is virtually mess free depending on the kind of bread you are making. 

For my very first bread, I tried Challah.  The machine prepared the dough, and all I had to do was divide it, braid the bread, and bake.  It came out wonderful.

I served this for breakfast, with home made strawberry jam, for a play date earlier in the week.  The next night for dinner, it was destined to become French toast topped with cinnamon butter.  The texture of the bread is wonderful for french toast.  It can stand up to soaking in the egg mix, and not get soggy.  The only problem with this, is now Jay won't let me go back to making French toast with regular white bread.

The recipe is just a basic French toast, so if you have a favorite by all means use it.  The only difference is using this bread cut at about 1 1/2 inch slices, and don't worry you can always buy Challah bread at your grocery store.

French toast recipe (serves 4)

1 loaf Challah bread
2 eggs
1 c. milk
1 tsp. vanilla
1 tbsp. cinnamon

Preheat a griddle, and spray with cooking spray. Cut Challah bread into eight 1 1/2 inch slices using a serrated bread knife, set aside.  In a large bowl whisk together eggs, milk, vanilla, and cinnamon.  Dip each slice of bread into the egg mixture, making sure to coat both sides of the bread.  Cook on the griddle for until golden brown, about 4 to 5 minutes on each side.  Top with cinnamon butter and syrup. Enjoy!!!

recipe for cinnamon butter

1 stick of unsalted butter, softened
2 tbsp. cinnamon
1 tsp. vanilla

In a small bowl, cream butter with cinnamon and vanilla.  Store in the refrigerator for several weeks.

Another Christmas gift I received is the new place settings the French toast is served on, a gift from the hubby :o)

Linking to these parties.

Scratch Cinnamon Rolls

Our family has a love for cinnamon rolls. Our recent trip to the Oakdale Mall in Binghamton was partially disappointing as the Cinnabon there closed!  I have made quickie cinnamon rolls before from crescent rolls and while they are delicious, they are not a scratch yeast roll. 

The last several weeks, I have searched and searched for a recipe that would be easy and delicious.  I found one that uses a cake mix for a base, one that uses vanilla pudding mix, but I really wanted something with only a few ingredients.  Sometimes the simpler the ingredient list the better the baked good is.

So last night I found a recipe that only a few ingredients and were things I already had in the pantry.  I made a few adjustments to the  recipe, the filling and the icing.  The result was a gooey, cinnamon treat.  The whole process took about two hours (including time to let it rise). I know it sounds like a lot of work, but trust me it is totally worth it. It's a recipe that you can easily make on a weekend and your family with love you for it.  I was also thinking, make a batch of these and bring them to the hostess who may be having you over for the holidays. It would make a lovely breakfast the next day for his/her family after working so hard on a holiday dinner.

recipe for the dough

1 package of yeast or 2 1/4 teaspoons
1 C. warm milk (110 to 115 degrees)
1/2 C. sugar
1/3 C. butter, softened
1 tsp salt
1/2 tsp vanilla
2 eggs lightly beaten
4 C. Bread Flour

In a large bowl dissolve yeast into warm milk and sugar.  Allow to proof for 5 minutes. Then add eggs, vanilla, butter, flour and salt.  Stir with a spatula until a soft dough forms.  Turn dough onto floured counter top and with floured hands knead for a couple of minutes into a ball.  Place in a greased bowl, cover with a towel , and allow to rise about one hour.

recipe for filling

1/3 cup softened butter
1 C. packed brown sugar
2 1/2 Tablespoons of cinnamon

Combine all the ingredients into a paste and set aside.  After dough has risen, on a floured surface roll dough into a rectangle approximately 16"x20".  Using a spatula spread the filling mixture evenly on dough. Starting at the long end, roll the dough into a log.  Trim the ends off. Cut rolls into eight large rolls or twelve medium rolls.  Place cut side up into a greased baking dish and cover with a towel.  Let the rolls rest for about 15 minutes. 

Preheat oven to 400 degrees.  Bake rolls for approximately 18 to 21 minutes. The top of the rolls will be golden brown and the dough on the rolls will no longer feel soft.  Don't worry if it looks like the filling is leaking out of the rolls on the bottom. Once the rolls cool, the cinnamon mixture with tighten back up and form a gooey glaze.

recipe for icing

1/2 stick of butter, softened
2 oz of cream cheese, softened
3/4 cup of powder sugar
1 tsp vanilla

Combine all the ingredients until smooth.  When rolls come out of the oven allow to cool for about five minutes and then frost generously with icing.  Store in an airtight container for several days.

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Wholesome Wednesday (Chocolate Banana Shake)

Okay, I literally have about 15 minutes before I need to take Brandon to library class. I just walked Adam to school and realized I haven't had breakfast.  So I opted for something quick and filling. This shake took about 30 seconds to assemble and blend. 

recipe

6 oz skim milk
2 tablespoons chocolate protein powder (low sugar, whey protein powder)
1 small banana
1/4 cup plain yogurt

So to make this super easy, I put all the ingredients into a tall travel cup and used my immersion blender. I mixed it for about 20 seconds until combined. (if you don't have an immersion blender use a regular blender or drink mixer)

The yogurt and banana give it a smooth and thick texture.  It's satisfying and tastes great.  Gotta go to library...happy Wednesday!!!

Wholesome Wednesday (no sugar waffles)

Waffles! It's one of the foods that we enjoy weekly for breakfast or dinner.  I always bought the boxed waffles by the case at the club stores, and I would go through them very fast.  Then about two years ago, I purchased one of the best values for my kitchen....a Belgian waffle maker.  I splurged and bought the Waring Pro, and I love everything about it. I can make a batch of waffles, from prep to finish in about ten minutes, and that includes clean up.

For the last couple of years I have used a traditional waffle mix, and it produces delicious waffles. Then I started thinking, how can I make this better for Brandon (with his glucose issues), and the rest of us.  So I took a scratch waffle recipe and gave it a few tweaks.  I made this yesterday and served them to the boys (including my husband), and the consensus was, they are delicious.  I simply swapped out some of the all purpose flour for whole wheat, and I used Splenda instead of sugar.  I served them with sugar-free syrup approved for diabetes and they gobbled them up.

I was going to switch the eggs for egg substitute but I was out. I think I will try to other variations of this base recipe in the near future.  I also had an after thought, put some walnuts in the batter for a little more protein :o)

recipe

1 cup all-purpose flour
1/2 c. whole wheat flour
1 1/2 tsp baking powder
2 tbsp Splenda
2 tsp vanilla
1 1/2 c. milk
2 eggs

combine all ingredients with a whisk.  prepare waffles according to your manufacturers instructions.  top with sugar-free syrup or fruit. 

tip: grated lemon or orange zest in the batter would be a nice touch too!

Cheesecake Pancakes

Happy Saturday morning everyone!!! In our house, the weekends are reserved for special breakfasts.  I normally make something I wouldn't have the time for during the week, such as pancakes, french toast, Belgian waffles, etc.  Today's inspiration came from our recent trip to IHOP via Sesame Place.  IHOP was our favorite breakfast location and each morning I tried something different.  The dish that really knocked my socks off was the cheesecake pancakes.  They had actual bits of cheesecake mixed in the batter that became warm and melted once cooked. Then they topped the pancakes with a strawberry sauce and whipped cream.......YUMMY!!!

In my version, I decided if I were to make a cheesecake, I would not cut it up for pancakes. So I created a sauce that had the same flavor profile but without all the work. Give my version a try, and remember while I topped mine with strawberries, any fresh fruit would be delicious.  Also try the sauce on waffles or french toast.

Strawberry Cheesecake Pancakes

4 oz cream cheese softened
3 Tbsp powder sugar
1/2 tsp vanilla
2 to 3 Tbsp milk

In a bowl whisk the cream cheese, sugar, and vanilla until smooth. Slowly add the milk one tablespoon at a time until you get a pourable sauce consistency.  Pour over your favorite pancake recipe (or the frozen kind, I won't tell) topped with fresh fruit and whipped cream.

tip: I made the sauce the night before, stored it in the refrigerator, and pulled out to sit at room temperature for about 15 minutes before serving!