Challah Bread French Toast

I’m not a morning person, have I mentioned that before?  I probably have.  You can ask anyone that knows me and they’ll agree that I’m by no means a morning person.  If I had it my way waking up at 9 would be an early morning.  

Don’t get me wrong, I love mornings once I’m awake and out of bed.  Still, when you give me the choice of waking up or staying in my warm and toasty bed for another hour or so, I’ll take the bed.  


But ever since I started working at the bakery I’ve been making a lot of breakfast for lunch, partially because I want breakfast food and partially because I’m lazy and breakfast food is easy to make.  Especially with all the bread that I’ve been getting.  

Last friday I stole a loaf of challah bread with the express intentions of making french toast, because if we’re being honest who doesn’t love challah bread french toast?  (If you don’t, don’t answer that question... I don’t want to know). 

This recipe is perfect for a lazy weekend, whether you want it in the morning or afternoon is up to you.   It’s sweet and dense, but it still maintains the fluffiness of the challah bread.  

If you’ve never tried challah french toast before you should definitely give it a shot.  It’s delicious.  And if you don’t know where to get challah from, any brioche will do.  Try it.  It’s so simple and everything you could possibly want in french toast.  (Unless you’re one of those weird people that don’t like challah french toast). 

Here’s what you’ll need (slightly adapted from here):

4 extra large eggs

1 cup half and half

1/2 tsp orange zest

2 1/2 tsp honey

1/2 tsp kosher salt

4 slices of challah 

Salted butter

Cut four slices of challah about one inch thick off of a loaf.

Mix together half and half, eggs, orange zest, honey, and kosher salt.  

Pour into a shallow dish with high sides.  Place the challah into the dish and let it soak up the egg mixture for about 5-10 minutes.  Flip bread half way through.

While the bread is soaking, place a skillet over medium heat and add one tablespoon of butter.  

After the bread has soaked up the egg mixture, place it onto the hot skillet and let it cook for about three minutes.  Make sure that it doesn’t burn on one side.  Flip after a few minutes and let it cook through.  

Since I didn’t have any maple syrup I ate mine with honey, and it was delicious.  But if you’d prefer maple syrup use it!  Make sure to serve it hot, so put it in the oven at around 200 degrees if you’re making large batches!

Couscous with Cranberries & Mint

I’m gonna keep this short and sweet.  Because that’s what this recipe is.  Short and sweet.  Not in the literal sense of short or sweet, but it’s easy and delicious, and isn't that all that really matters?



It is.  Especially in recipes like this.



My friend Nick recommended the flavor combination of mint and cranberries in couscous, and let me say that it was one of the best recommendations that I’ve gotten in a while.  The mint and cranberries really compliment each other more than I’d anticipated, and the slightly salty couscous helps to tie the flavors together even more.



I’d make this again in a heartbeat... if I hadn’t already stolen all the mint off of my roommate’s plant.  So I guess I’ll just have to wait for another day.  But when that day comes and that mint plant has leaves again I’ll be jumping onto this recipe faster than you can say yum.  



In all honesty this recipe takes about ten minutes.  Five if you’re coordinated, but I wouldn’t know what that’s like. So, try this now.  If you get everything ready before hand this recipe will be ready before you know it. Try it, you won’t regret it.



Here’s what you’ll need:
1 cup couscous
1 1/2 - 2 cups chicken broth
2 tbsp butter
1/2 cup dried cranberries
2 - 4 tbsp fresh mint
1/2 cup chopped almonds




In a medium sauce pan melt butter and add couscous.  Coat couscous in butter and add broth.  Bring the broth to a simmer and cover.  Cook for five minutes and place aside.



Chop mint, cranberries, and almonds and place in a bowl.  Add couscous and mix together.  Serve warm or hot depending on your preference.  

Peanut Butter Cup Oatmeal Cookies

Time is a funny thing.  You can spend months and months planning for your future, and before you know it your future is here.  That’s how things have felt with culinary school.  Everything has been so crazy since the application process that I haven’t really had time to think about the reality of it all.  And in the last few weeks the reality has definitely hit me.  As of two weeks ago I’ve been a culinary school student.  These first week of classes has been a real blur, but they’ve been an amazing blur nonetheless.  I’ll write about classes more as time goes on, but for now I just want to say thank you to everyone that encouraged and supported me throughout all of this.  I wouldn’t be here without you all and I really can’t thank you enough.  

Anyway, back to this whole blogging thing that I’m so terrible at.  Since I’m finally moved into my apartment (hurricane Irene gummed up the works for a few days) I made some cookies to settle into my new kitchen.  

While I was making these cookies I realized that I’d forgotten to buy a few ingredients that were in my usual oatmeal cookie recipe, so I decided to change things up and play around.  Thankfully these cookies turned out just fine, and if you ask my roommate he’ll say they turned out better than fine (he ended up eating about 25 of them over the course of 3 days). 

These peanut butter cup oatmeal cookies turn out similar to your typical oatmeal cookie but lighter.  They still have the chewiness that I love in oatmeal cookies, but the peanut butter cups bring a different aspect to these cookies than your typical oatmeal raisin.  The peanut butter makes the cookies wholesome, especially when they’re warm.  

So take a break from your usual oatmeal cookie recipe and give this one a try.  I promise they’re worth it.
   

Here’s what you’ll need: 

1 cup of butter, softened

1 cup of light brown sugar

1/3 cup granulated sugar

1 1/2 tsp vanilla extract

1 1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

2 c rolled oats

1 1/2 c chopped peanut butter cups

Preheat oven to 350 degrees.  Chop up peanut butter cups to desired size.

Cream the butter and sugar and add vanilla and eggs.  Mix together until fully incorporated.  

Mix together flour, baking soda, and salt.  Slowly add into the egg and butter mixture until it’s completely combined.  Then add oats.

Add in the peanut butter cups and when they’re mixed in scoop onto a cookie sheet and put in the oven to bake for 10-12 minutes.  Remove from the oven and let cool for 10 minutes and place onto a cookie sheet.  

Salt River Bars

As much as I post about different desserts on this blog I don’t really have a sweet tooth.  I know it might be hard to believe, but when it comes to baked goods I’ll take salty/sweet over just sweet any day. 

That’s why I love these salt river bars. Do I know why they’re called salt river bars?  No.  Do I care?  No.  Could I eat an entire 8x8 pan of these in one sitting?  Absolutely.  

They’re salty, chocolaty, crispy, peanut buttery, and amazing.   If I could I’d hide in my room and eat these all day I would. Thankfully I’ve got amazing friends that take food like this away from me so I eat real food... and leave my house.  If I didn’t have said friends I don’t think I’d be writing this post.  In reality I’d probably be knee deep in thousands of these trying to eat my way out. 

Sure I’m exaggerating, but not by much.  As someone who can’t really eat too many sweets, these have easily become one of my biggest guilty pleasure foods.  And it takes a lot to get to that list.  So, make these now.  I mean it; they’re easy and absolutely delicious.  Make them for a party, or for a snack, or  for yourself.  They’re worth it.

Here’s what you’ll need (from here):

1 box Club Crackers 

2 sticks unsalted butter

1 cup brown sugar

1 1/2 cups peanut butter chips 

1 1/2 cups semi-sweet chocolate chips

1 1/2 teaspoons vegetable oil

coarse sea salt

Line an 8x8 pan with foil and grease it.  Place 15 crackers on the bottom of the pan and sprinkle peanut butter chips over the crackers.  

Melt brown sugar and sugar in a saucepan until they start to bubble around the edges and it has turned smooth and creamy.  

Pour a third of the mix over the crackers and spread it evenly.

Place another layer of crackers and peanut butter chips and pour the carmel on top again.  Repeat this one more time and then place a final layer of crackers on top.  

Melt the chocolate chips in a bowl in the microwave for 30 second intervals mixing after each one.  When the chocolate is fully melted pour on top of the crackers and spread evenly.

Place in the refrigerator to cool and after about 10 minutes take out and sprinkle sea salt onto the chocolate.  Put back into the refrigerator and let the chocolate cool completely.  When the chocolate has cooled completely remove from the refrigerator and cut into squares.  

Now, if you finished this post before starting to make these there's something wrong with you.  Go. Make. Eat.  Every second you're wasting reading this is a second that you're not eating one of these.  

Banana Oat Pancakes

This summer I’ve developed an obsession with all things banana.  I’ve tried to keep most of the banana related things that I’ve made this summer off of my blog, but sometimes I can’t help it.  This recipe is one of those times.

Not having a job this summer has given me a lot of time to get hungry and then a lot more time to figure out what I want to eat.  Sure there are times when I get lazy and just decide to eat half a block of cheese because it’s there, but there are also times when I spend a good thirty minutes to an hour searching the internet for something to fill my craving.  That’s where I found this recipe for banana oat pancakes.

Sure the recipe is a bit complicated, but when you’re too impatient to wait an hour for banana bread to cook these bad boys will do in a pinch.  These might not be like a lot of other pancakes, instead of being light and fluffy these are super moist and thick, but they’re oh so satisfying.

So if you’re having guests over for breakfast break this recipe out.  It definitely helped to satisfy my banana cravings this summer!

Here’s what you’ll need (adapted from here):

1 ½ cups milk

5 tablespoons of butter

1 ½ cup quick oats

1/3 cup flour

1 ½ tsp baking powder

1 tbsp sugar

1/3 teaspoon cinnamon

2 eggs separated

2 ripe bananas

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal.

Stir together the flour, baking powder, salt, sugar, and cinnamon.

Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.

Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.

Serve while they’re hot with butter and syrup, or whatever pancake toppings you want!  You can also add chocolate chips or walnuts into the batter to add sweetness or a crunch!

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal. Stir together the flour, baking powder, salt, sugar, and cinnamon.  Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.  Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.

Tomato Sauce with Butter and Onions

When you come from a family that’s got absolutely no Italian blood whatsoever you’ve got to make do with the tomato sauce that you’re given.  This usually means using store-bought sauces and lots of parmesan cheese, and as I’ve said before I’ll never complain about lots of cheese.

And as much as I enjoy store bought tomato sauce, there are days when I hear stories about friends whose grandparents have forced them to spend hot summer days in their backyards canning tomato sauce. As crazy as it seems I can’t help but be jealous of the delicious tomato sauce that must come out of those hot and messy days.  But like I said, I’ve learned to make do with my lack of Italian heritage and thanks to the internet I’ve found a recipe that’s so easy even a mostly Irish girl like me can make it!

I saw this on SmittenKitchen a long time ago, and after hearing her raving about it I knew I had to try it.  This isn’t your typical tomato sauce, it’s plain and hearty in a way that marinara just isn’t (don’t worry I’m not hating on marinara though).  The sauce itself only requires three ingredients and the flavor that you get from the sauce so much greater than the effort that you put into making the sauce, and even if you’re one of those lucky that knows how to make their own sauce you should try making this sauce at least once.  It’ll knock you off your seat.

Here’s what you’ll need:

1 28 oz can of whole peeled tomatoes (preferably San Marzano)

5 tbsp unsalted butter

1 medium-sized yellow onion

Peel the onion, cut it in half and place it in a heavy saucepan over medium heat.  Add the butter and the tomatoes.  Allow the sauce to simmer and then lower the heat so that the sauce stays at a steady simmer.  Let the sauce simmer for about 45 minutes, or until you see droplets of fat floating free from the tomatoes.  During the 45 minutes crush the tomatoes against the side of the pot to break them up.

Remove the sauce from heat and take the onion out of the sauce.  Add salt to taste if needed.

And there you have it!  That’s all you need to do for rich, hearty, and amazing tomato sauce that I’m honestly salivating just thinking about!

Peel the onion and cut it in half and place it in a heavy saucepan over medium heat.  Add the butter and the tomatoes.  Allow the sauce to simmer and then lower the heat so that the sauce stays at a steady simmer.  Let the sauce simmer for about 45 minutes, or until you see droplets of fat floating free from the tomatoes.  During the 45 minutes crush the tomatoes against the side of the pot to break them up.

Remove the sauce from heat and take the onion out of the sauce.  Add salt to taste if needed.

Coconut, Peanut Butter Chip, & Chocolate Chip Cookies

I’ve been on a cookie kick this summer.  Or rather, I’ve really been on a cookie kick this summer.  Since high school cookies have been one of my favorite things to make for a lot of reasons.  One reason being that once you get the pattern behind making them down the process itself is fairly calming: cream the butter and sugar, add the egg and vanilla, and slowly add in the dry ingredients. Another reason being that they’re so incredibly versatile and once you’re comfortable with a recipe (or bored with one) you can play around with it and do what you want.

The second reason is exactly where the inspiration for these cookies came from. Well, sort of where the inspiration for these cookies came from... hunger played a major role as did only having coconut, peanut butter chips and chocolate chips in my pantry.  Between my kitchen’s mysterious lack of butter and my obvious lack of a real recipe for these cookies I went to work on cookies that were potentially destined for disaster.

These cookies were anything but disastrous.  They turned out to be delicious; not only were they chewy and crunchy at the same time, but also simultaneously flaky and dense. And the coconut, peanut butter chips and chocolate chips?  They were amazing together.  I’m not the type of person to toot my own horn, but when it comes to cookies I  know what I like, and these cookies were some of the best that I’ve ever eaten.  

I could go on talking about them for hours, or you could just try to make them yourself.  They’re your basic recipe and you don’t need to refrigerate the dough, just mix everything together and put onto a cookie sheet.  So stop reading this post and go make them.  No really, go make them now.  

Here’s what you’ll need:

½ cup vegetable shortening

½ cup white sugar

¼ cup light brown sugar

1 egg

½ -⅔ tsp vanilla extract

½ tsp baking soda

¾ tsp salt

½ cup chocolate chips

½ cup peanut butter chips

1 cup coconut flakes

Preheat the oven to 375 degrees.  Mix the shortening and sugars together until smooth and then add the egg and vanilla.  

Add the flour, baking soda, and salt into the bowl and fold into the dough until it’s fully incorporated. 

 Fold the chocolate chips, peanut butter chips, and coconut flakes into the dough and mix together.   

Place the dough on a baking sheet and flatten the cookies a bit with your fingers.  Bake for 8-10 minutes, or until golden brown.  Take out of the oven and let them cool for about 5 minutes before taking them off of the baking sheet.  

Preheat the oven to 375 degrees.  Mix the shortening and sugars together until smooth and then add the egg and vanilla.  Add the flour, baking soda, and salt into the bowl and fold into the dough until it’s fully incorporated.  Fold the chocolate chips, peanut butter chips, and coconut flakes into the dough and mix together.   

Place the dough on a baking sheet and flatten the cookies a bit with your fingers.  Bake for 8-10 minutes, or until golden brown.  Take out of the oven and let them cool for about 5 minutes before taking them off of the baking sheet.