THE BEST FRENCH TOAST EVER

I seriously loved this recipe.  I don't know if was because I had not had french toast in a really long time or if it was really that good?  Honestly, I think it was really that good!  I found this recipe over at Real Mom Kitchen and she found it over at Tasty Kitchen.  They recommended topping it with bananas. I would never have done that if they didn't say how good it was and I am so glad I listened, because it was so incredibly delicious.  Now, I am not one to sit and eat a plain banana, but eating them on top of this french toast was AMAZING.  I will be using this recipe from now on.   

Fluffy French Toast

adapted from: Real Mom Kitchen

(Printable Recipe)

1 c. flour

1 c. milk

2 eggs

1 3/4 tsp. baking powder

1/2 tsp. salt

1 tsp. sugar

1/8 tsp. cinnamon

1/2 tsp. vanilla extract

1/2 tsp. maple extract

10 slices texas toast

Heat skillet and spray with cooking spray or grease with vegetable oil.  Mix together dry ingredients and mix together wet ingredients, then, combine the two together.  Pour batter into an 8x8 dish.  Dip bread in, flipping to get both sides.  Allow excess mixture to drip off.  Immediately place in hot skillet.  Brown both sides.  Mix batter between dipping, so flour doesn't settle to the bottom.  Serve with maple syrup and sliced bananas.  Yield: 10 thick slices.  

TANGY CHICKEN CHEESESTEAK

I saw this recipe on an episode of Big Daddy.  It looked different than your average cheesesteak recipe, so I had to try it.  I was worried that the red wine vinegar and Dijon would make it a little too tangy for my taste, but it didn't at all. It was really good, even with the pepperoni.  Partially freezing the chicken before slicing worked perfectly, I will use that method from now on.  I will post my adapted version of the recipe, but check out Food Network for the original.  

Tangy Chicken Cheesesteak

adapted from: here

(Printable Recipe)

2 Tbl. red wine vinegar

1/2 c. olive oil

1 Tbl. Dijon mustard

1 tsp. Italian Seasoning

1 tsp. paprika

1 tsp. kosher salt

1 tsp. black pepper

4 boneless, skinless chicken cutlets

1 onion, diced

1 green bell pepper, diced

1/2 Tbl. minced garlic

pepperoni, sliced

provolone, sliced

2-4 steak rolls, split and toasted

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon, Italian seasoning, paprika, salt and pepper.  Place chicken in large zip-lock bag and pour marinade over top.  Seal bag and move around to coat all the chicken with marinade.  Freeze for 30-45 minutes.  Chicken will freeze slightly.  Remove from freezer and with a sharp knife, slice the slightly frozen meat as thin as possible.  In a large skillet over medium-high heat, add a little olive oil.  Add the onions and green pepper and cook until softened, about 2 minutes.  Add the garlic and the sliced chicken and cook until the chicken is cooked through.  Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the cheese to melt.  With the help of a spatula, scoop up the chicken with the cheese and pepperoni and put it on the split roll.  Serve.  

HOMEMADE FUNFETTI CUPCAKES

What is your kids favorite boxed cake flavor?  Most likely Funfetti, right?  There is just something about those pretty colors speckled inside a white cake that kids (okay and adults too) just love!  But, maybe you are trying to get away from using box mixes or maybe you don't have one on hand, but you are really craving that cake.  Well, there is a solution, just make it from scratch!  All you do is make a white cake and add some sprinkles to the batter.  That's it! I was worried that my cake batter would be too thin and the sprinkles would just sink to the bottom, but luckily it was a thicker batter, so they stayed evenly distributed throughout.  


I have been wanting to try the Classic White Cake recipe from Cook's Illustrated  and I thought this would be the perfect opportunity.  I really liked these cupcakes, they weren't too light or too heavy.  I added slightly less almond extract than the recipe called for, because I didn't want it to be overpowering.  These had an interesting mixing method, that I had never tried before.  Instead of creaming the butter and sugar, you add the butter into the dry ingredients.  It seemed to work fine.  


I originally found the buttercream recipe on one of my favorite blogs (www.pinksugardesserts.com), but then one day, I went to that blog and it was gone and something else was there?  I don't know what happened? Then, I found a similar version on Cooking With Carrie, she said this is her new favorite buttercream.  I tried it with vanilla pudding because that is what I had on hand, but it gave the buttercream a weird yellow color, so I added some red food coloring and got a pinkish color.  This is not one of those frostings I would sit and eat with a spoon, it was ok plain, but not my favorite.  I prefer a more heavy and buttery frosting.  Although, the combination of the cake and frosting together was really really good.        

Classic White Cupcakes

adapted from: Cook's Illustrated

(Printable Recipe)

2 1/4 c. cake flour

1 c. whole milk (I used 1%)

6 Lg. egg whites (3/4 cup)

2 tsp. almond extract (I used 1 tsp.)

1 tsp. vanilla extract

1 3/4 c. sugar

4 tsp. baking powder

1 tsp. table salt

12 Tbl. unsalted butter, soft but still cool

4 Tbl. jimmies (sprinkles)

Preheat oven to 350 degrees.  Line muffin tin with paper liners.  Pour milk, egg whites and extracts into a 2 cup glass measure and mix with a fork until blended.  Mix cake flour, sugar, baking powder and salt in bowl of electric mixer at slow speed.  Add butter, continue beating at slow speed until resembles moist crumbs with no powdery streaks remaining.  Add all but 1/2 cup milk mixture to crumbs and beat at medium speed for 1 1/2 minutes.  Add remaining milk mixture and beat 30 seconds more.  Stop mixer and scrape bowl.  Add jimmies and  return to medium and beat 20 seconds.  Scoop into liners, filling 2/3 full.  Bake until toothpick comes out clean, about 14-18 minutes.  Let rest in pan 3 minutes.  Remove and cool completely. Yield: 24-26 cupcakes.

Buttercream Frosting

adapted from: pinksugardesserts and here

2 sticks unsalted butter, room temp.

1 stick salted butter, room temp.

1 pkg. white chocolate instant pudding mix

   or any flavor you like (I used vanilla)

1/2 - 3/4 c. heavy cream

2 tsp. vanilla extract

3/4 c. powdered sugar (I added a little more) 

Cream the butter together until smooth and silky and then mix in the remaining ingredients on low, ending with the powdered sugar. When fully incorporated, bring speed to medium and beat about 5 minutes.  If it is a little grainy still, beat a few more minutes until smooth and fluffy.   Pipe onto cooled cupcakes.  Keep refrigerated.          

AMISH FRIENDSHIP BREAD

Have you ever been given a bag of "starter"?  If not, you probably have no idea what I am talking about.  The "starter" is a mixture of yeast, water, flour, sugar and milk that has been sitting out for at least 10 days, but probably longer.  Everyday, you have to do something special to the bag and then on the 10th day, you divide it up the and pass it along to your friends.  You then use the "starter" to start the process over again or use it right away to make some amazing bread.  

This is not one of those breads you can jump up and make as soon as you get a craving for it, you have to plan ahead to make this bread.  I was lucky enough to be given a bag of "starter" from my friend, Nicole.  I chose to make my bread right away.  This is one of my favorite breads.  I have been hooked since the first time I tasted it.  It has the perfect texture and flavor!!! I have included the recipe to make your own "starter", what to do with it and how to make bread with it.

Amish Friendship Bread

(Printable Recipe)

Starter

2 tsp. active dry yeast

1/4 c. warm water

3 1/2 c. flour, divided

3 1/2 c. white sugar, divided

3 1/2 c. milk, divided

In a small bowl, dissolve the yeast in warm water.  Let stand 10 minutes.  In a 2 quart, glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar.  Mix thoroughly or flour will lump when milk is added.  Slowly stir in 1 cup milk and dissolved yeast mixture.  Cover loosely and let stand until bubbly.  Consider this day 1 of the 10 day cycle.  Add mixture to a large zip-lock bag.  Leave at room temperature.

Days 2 through 5, mash the bag with your hands.  On day 6, add 1 cup flour, 1 cup sugar and 1 cup milk and mash the bag.  Days 7 through 9, mash the bag.  Day 10, add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk.  Get out 4 large zip-lock bags.  Measure out 4 cups of batter and place 1 cup into each zip-lock bag.  Keep one starter for yourself and give the other 3 to friends along with this recipe.  (You might have a little extra batter, because we added an extra 1/2 cup of each ingredient on day 10.  This is because it is kind of hard to get the batter out of the bag, it sticks in all the little creases,  so the extra is to make sure you have enough for each bag).  Your friends can either make the recipe below or start the 10 day process over again.  

    
Bread
1 c. bread starter
1 c. vegetable oil
1 c. sugar
1 tsp. vanilla
3 eggs
1/2 c. milk
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 (5 oz.) box instant vanilla pudding
Topping:  1/4 c. sugar and 1 tsp. cinnamon


Preheat oven to 325 degrees.  In a large, non-metal bowl, stir together the starter mix, oil, sugar, vanilla, eggs and milk.  Combine the flour, baking powder, baking soda, salt and cinnamon.  Stir into the starter mixture.  Mix in the box of vanilla pudding.  Grease two large loaf pans.  Mix an additional 1/4 cup sugar and 1 tsp. cinnamon together and dust the loaf pans with half this mixture.  Pour the batter evenly into the two prepared pans and sprinkle with the remaining sugar mixture.  Bake for 60 minutes or until toothpick comes out clean.  This is also really good made into muffins!  

BREAKFAST HOT POCKETS

Who doesn't love breakfast for dinner?  Since most of us are rushed in the morning, we very rarely get to actually sit down and eat breakfast.  So, I always enjoy my breakfast foods for dinner.  However, if you do have time to make these in the morning, they are very easy to eat on the go without a big mess.  This recipe is very versatile, you can really fill the pockets with whatever you want, but I love the combination of eggs and Feta cheese! Yummy!  I make this dish when I want a quick meal.  All you have to do is scramble some eggs, shred some cheese and chop some ham, stuff them in a pocket and bake 10 minutes or so and they're done.  It doesn't get any easier.  

Breakfast Hot Pockets

from: Jenn - eatcakefordinner

(Printable Recipe)

1 can crescent rolls

deli ham, chopped

   or whatever meat desired

4 eggs, slightly beaten

salt and pepper

Cheddar cheese, shredded

Feta cheese

Preheat oven to 375 degrees.  Scramble the eggs; season with salt and pepper.  Spray cookie sheet with cooking spray.  Lay out crescent rolls; combine two each to make a rectangle and press edges together to seal.  Layer each rectangle with scrambled eggs (one egg per pocket), chopped ham, Feta and Cheddar.  Don't skimp on the fillings, the dough will stretch.  Roll up each pocket, tucking in sides as you go, pinch end and sides together to seal.  Place on cookie sheet and cut a few slits on the top of each, for ventilation.  Bake about 10-12 minutes or until nice and golden brown.  Yield: 4 pockets.         

CARNITAS

I saw this dish on last week's episode of America's Test Kitchen.  I just love that show and I learn a lot when I watch it.  Carnitas are all about 1. the flavor and 2. the crispiness of the meat.  I would have to say that Mexican food is probably my favorite type of food, so I knew I would like these and America's Test Kitchen said that this is one of the top ten recipes of all time that they have had on the show.  Now, that is saying a lot because, they have tried a ton of recipes over the years.  If you try to get the recipe on their website, it will be grayed out unless you sign up, but here is a link to the video of them making it.  

These were really really good and Jake even said "These are the best tacos we have ever made", so give them a try.  I ate mine on a toasted corn shell and Jake had a flour shell.  We topped with salsa (that got pureed a little too much), shredded cheese, cilantro, sour cream and a squirt of lime juice.

Carnitas (Mexican Pulled Pork)

adapted from: America's Test Kitchen

(Printable Recipe)

3 1/2 - 4 Lbs. boneless pork shoulder

1 tsp. mexican oregano (I used regular oregano)

1 tsp. cumin

1 tsp. salt

1/2 tsp. black pepper

2 bay leaves

2 Tbl. fresh lime juice

1/2 small onion, cut in half

2 c. water

1/3 c. fresh orange juice
*We also added 1/2 Tbl. minced garlic, but that is optional

Cut pork into 2-inch cubes.  Cut out any large pockets of fat, but leave some fat, because it adds valuable flavor.  Place pork cubes in a large, oven-safe pot.  Sprinkle with oregano, cumin, salt and pepper.  Add bay leaves, garlic (if adding), lime juice, onion chunks and water.  Juice an orange and add the juice and the orange halves to the pot. Stir together and bring to a simmer.  Then,  put in a 300 degree oven, with lid on.  Cook about two hours, flip meat over halfway through.  When done, it should be fork tender.  Remove from oven and take out all the solids.  Put the meat in a bowl and discard the onion, orange halves and the bay leaves.  Cut some of the meat into smaller pieces.  Boil the remaining liquid to form a glaze, about 10-15 minutes.  Pour the glaze over the meat and toss to coat.  Spread out evenly onto a rack placed over a cookie sheet.  Place back in the oven on the middle rack and broil 5-8 minutes, flip over and broil 5-8 minutes more to get nice and crispy.  Serve on toasted tortilla shells with desired toppings.      

PUMPKIN CHOCOLATE CHIP MUFFINS

I absolutely love pumpkin!  Pumpkin cake, pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin/pecan pie, pumpkin biscuits, etc . . . I think you get the picture!  I was so sad when I found out about the pumpkin shortage.  I went from store to store searching for canned pumpkin, but all I found was empty shelves, until yesterday.  Costco finally got some pumpkin in!  Hallelujah!!!  Costco was also giving away samples of some pumpkin bread/muffin mix you can buy in a box.  They made it into mini muffins and I thought they were really cute, so I had to make my own.     

I found this recipe over at Mel's Kitchen Cafe.  It is under her section titled "The Best Recipes", where she includes her very favorite recipes.  So, I knew they had to be good.  She also included how to make your own pumpkin pie spice.  I already had a store bought jar of pumpkin pie spice, but when it runs out, I will try her recipe.  I think pumpkin and chocolate go so well together.  I cut the recipe in half and got exactly 24 mini muffins.  These are really good and I love that they are mini, so you can just pop them in your mouth with no mess whatsoever.

Pumpkin Chocolate Chip Muffins

adapted from: here

(Printable Recipe)

1 2/3 c. flour

1 c. sugar

1 Tbl. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs, lightly beaten

1 c. canned pumpkin

1/2 c. butter, soft

1 c. chocolate chips

Combine all ingredients and then add chocolate chips.  Divide evenly into greased muffin tin.  Bake at 350 degrees for 20-25 minutes (or 11-12 minutes for mini muffins).  Do not overbake or they will be dry.  Yield: about 24 muffins (or 48 mini muffins).

Pumpkin Pie Spice (yield: 1 tsp.) (3 tsp. = 1 Tbl.)

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. ground cloves