Stuffed French Toast. Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. When I saw this Tasty Kitchen recipe posted by manda2177, it was love at first sight. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both).
Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Description. Cinnamon Bun Pancakes. When two people tell you that these are the best pancakes they have ever eaten, then you know that they are good. These pancakes are exactly what you want when you are craving a cinnamon bun but do not have the time to make them. These are sweet, cinnamony and fluffy. To make something delicious over the top, instead of maple syrup (which is also delicious), top them with cinnamon bun icing.
Nothing short of amazing. This recipe is indeed a treat, but it is also a great recipe to try experimenting with whole wheat flours. *adapted from this recipe from Tasty Kitchen* 1 1/2 cups flour 3 Tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 Tablespoon cinnamon 2 eggs, beaten 1 cup milk 2 Tablespoons maple syrup 1/4 cup melted butter 1 Tablespoon vanilla Put all of the dry ingredients in a bowl. Whisk the dry ingredients together. Add the wet ingredients and whisk together until well combined. Preheat a griddle or large saute pan over medium heat. To make the frosting: The Ultimate Cinnamon Rolls. Ul⋅ti⋅mate [uhl-tuh-mit]–adjective 1. last; furthest or farthest; ending a process or series: the ultimate point in a journey 2. maximum; decisive; conclusive: the ultimate authority; the ultimate weapon. 3. basic; fundamental; representing a limit beyond which further progress, as in investigation or analysis is impossible 4. not to be improved upon or surpassed; greatest; unsurpassed: the ultimate recipe; the ultimate cinnamon roll.
In every aspect of the word, ultimate is the right descriptor for this recipe. It was the first recipe I have tried for cinnamon rolls and it will likely be the last. I could not imagine wanting anything more out of a cinnamon roll. This perfect bun satisfied each sense: fragrance in through the nose, the variant warm colors, the squish of the fork, the warmth of the soft roll, the sweet cinnamon-y flavor and the sound of silence as you take a moment to revel in its perfection. I found this recipe here and was drawn in by its flexibility. Liege "Sugar" Waffles. Buttery, hot, doughy, soft, crunchy and sweet. The only problem I have with these waffles is that I will never enjoy any other waffle again. My husband doesn’t have ongoing hobbies that he follows with extreme intensity but rather he seems to have spurts of acute interest that burst forth like an itch that must be scratched.
Lucky for me, his most recent “obsession” was a quest to recreate the hot sugar waffles (Luikse Wafels) you find for sale on the streets of Belgium. After internet research, a purchase of a new specialty waffle iron and an ingredient hunt, he accomplished his mission this weekend. The above waffles transformed the way I will think about waffles forever. Not to be confused with Belgian waffles, the Liege waffle is made with a yeast dough instead of batter and is spotted with large bits of sugar. Though he read that you can break up sugar cubes as a substitute, I would suggest you purchase Lars Belgian Pearl Sugar here. You should use a Belgian waffle iron. Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apart. They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon.
But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth. " Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons.
Divide the juice into two equal parts, and set aside. Make the dough: Make the filling: