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A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog

A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog
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. French toast is one of my most favorite foods to eat any time of the day. 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. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Description Ingredients Related:  Breakfast

Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.

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Garlic Knots – For Superior Garlic Breath When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley Instructions - 1. 2. 3. 4. 5. 6. 7. Now, excuse me, I have to go buy some mints. posted by jessica at 02:24 PM Filed under Italian, Recipes.

Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this?

breakfast pizza My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. Babies: they’re so cute when they’re kinda confused! It took us a few weeks to realize how sad this game actually is. Or more accurately, what I didn’t make: baked eggs and busy stratas and quiche and baked French toast and winter fruit salads and anything involving jam on bread or plates and forks. I was a little dubious about the intersection of mozzarella and eggs — I had a very awful omelet with that combo, plus basil, a few years ago — and I was also convinced that the eggs would roll right off the crust but ended up finding this pizza absolutely, utterly perfect in every way. Breakfast Pizza Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it Makes 2 (12-inch) pizzas

Try This! How To Make Candied Salted Bacon | Apartment Therapy The Kitchn There comes a time in everyone's life when you're standing in the kitchen at 2am (pants optional) testing recipes. The quickly approaching morning sun seems irrelevant when you're busy creating the single most perfect food (dare we say) ever. Candied Salted Bacon. Even if we're the only ones who find ourselves testing recipes far later than most, time had no effect on our senses when we declared Candied Salted Bacon to be the greatest thing since sliced bread. In fact, had candied salted bacon been discovered before sliced bread... well you get the picture. It's a super easy treat that is perfect for any array of things. The quality of bacon used is the key to making the end result as triumphant as it should be. Candied Salted BaconYields: 8-12 pieces (depending on package size) 1 package center cut bacon3/4 cup light brown sugarKosher salt to taste The oven method works best for this treat, simply line a cookie sheet (with sides) with parchment paper or silpat in preparation.

Breathing Meditations | How to Meditate Generally, the purpose of breathing meditation is to calm the mind and develop inner peace. We can use breathing meditations alone or as a preliminary practice to reduce our distractions before engaging in a Lamrim meditation A Simple Breathing Meditation The first stage of meditation is to stop distractions and make our mind clearer and more lucid. The first stage of meditation is to stop distractions and make our mind clearer and more lucid. We sit with our eyes partially closed and turn our attention to our breathing. At first, our mind will be very busy, and we might even feel that the meditation is making our mind busier; but in reality we are just becoming more aware of how busy our mind actually is. Benefits of Meditation If we practise patiently in this way, gradually our distracting thoughts will subside and we will experience a sense of inner peace and relaxation. So much of the stress and tension we normally experience comes from our mind

How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.

How to Make Focaccia Bread, Rosemary Focaccia Bread Recipe 1 Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes. 2 In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture. 3 Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt. Add the rosemary. Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. 4 In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. 5 Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). 6 Dimple the breads with your thumb. 7 With 30 minutes to go before the rise finishes, preheat your oven to 400°F.

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