You might be asking “Another recipe for white bread?” Didn’t you already make that? Yup. However, this one is different from the Classic Sandwich Bread recipe: it has slightly more proofing time and it uses compressed yeast. Well, what exactly is compressed yeast? Continue reading “Basic White Bread Loaves”
Here’s another recipe for those of you looking for brunch ideas for Mother’s Day. Remember the bagel bombs from a few days ago? Here’s something else you can add to your brunch menu, a quiche with sundried tomatoes and goat’s cheese. You’ve got eggs, cheese and cream mixed together and surrounded by a warm pie crust. It’s a slice of heaven! I don’t think you can go wrong. The best part? It’s easier than you think but looks and tastes like something that requires a lot of work. You’re guaranteed compliments all around!
I came across this recipe for bagel bombs while researching savory alternatives for a Mother’s Day brunch. Crowds of people at restaurants… waiting forever for a table… forgotten reservations… more crowds? Forget it! We’re staying in because nothing beats a home cooked brunch. More time to spend with each other and no elbow to elbow seating with strangers. The recipe comes from Adam over at Amateur Gourmet but can also be found in the Momofuku Milk Bar book. I’m sure many of you are familiar with Christina Tosi and her wonderful creations such as Compost cookies and Blueberry Cream cookies. So what exactly is a bagel bomb? Continue reading “Bagel Bombs and Brunch Ideas”
There are some nights I get home from work and the last thing I want to do is to cook dinner. I think 99% of you know exactly what I’m talking about. You open the fridge, look around and nothing appeals to you. But you don’t want to call for take-out or eat some fast-food hamburger, and not eating certainly isn’t an option. You want something healthy and you don’t want to have to do a lot of work for it. Okay, this is the recipe for you. It’s easy to make and you probably have most of the ingredients in your fridge right now. Continue reading “Low Fat Pasta Carbonara”
Chocolate and peanut butter. Do you even have to ask? Well, you know something’s good when you’re eating the pie filling out of the mixing bowl and deciding whether you should actually continue making the pie or just eat the filling by itself. And you know it’s really good when you give a piece of the finished pie to someone who doesn’t like chocolate with peanut butter and they eat the whole thing, pie crust and all. Yes there is actually someone who doesn’t like chocolate and peanut butter but I can’t name names. Continue reading “Chocolate Peanut Butter Pie”
When I made the pineapple coconut banana loaf last week, I had leftover pineapple and coconut flakes. What to do? I don’t like having leftovers. Then I remembered a recipe my friend Regina had sent me a while ago. Pineapple coconut cookies? Perfect!
Continue reading “Pineapple Coconut Cookies”
Back in January, I took my running group to the Kona Café at the Polynesian Resort at Walt Disney World. The Polynesian is my favorite resort at Disney and I was hoping they would enjoy eating there as much I have.
One of the most popular breakfast items on the menu is Tonga Toast. What is Tonga Toast you might ask. Well, it’s banana stuffed French toast, fried and covered in cinnamon sugar. And it’s not just any old kind of French toast – this thing is a 3″x3″ piece of bread. Saying its huge would be an understatement. I would say its one the most popular items on the menu. It’s delicious with maple syrup and especially so with a strawberry compote. Well imagine my surprise when my friend Mike, asked for not one but two orders of Tonga Toast! And not only did two orders of Tonga Toasts show up at the table but he finished both plates completely!
Does it help you run faster? You’ll have to ask Mike! Today’s he’s running a marathon in Arkansas and while he can’t get Tonga Toast in Little Rock, I thought I’d make and eat a batch in his honor. If you want to give the recipe a try at home, here it is.
Tonga Toast Recipe
Yield: 4 servings
Batter:
4 eggs
1 1/3 cups milk
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
Tonga Toast:
1 loaf unsliced bread (12″ in length)
2 bananas
1 quart canola oil
Cinnamon Sugar Coating:
2 teaspoons cinnamon
3/4 cup granulated sugar
Directions:
1. Preheat oil to 350F in a pan or deep fryer.
2. For the cinnamon sugar coating, combine cinnamon and sugar in a dish, mix together and set aside.
3. For the batter, beat eggs in a bowl. Add milk, sugar and cinnamon and mix well together with eggs and set aside.
4. From the loaf of bread, cut 4 – 3″ slices of bread. Using a paring knife, slice down the middle of the bread to create a pocket. But do not cut the bread in half.
5. Cut a banana in half and then cut each half length wise. Slide two banana halves into middle of the bread.
6. Take the stuffed bread and dip it into the batter, making sure you coat all four sides. Allow the excess batter to drip off the sides and place it gently into the hot oil.
7. Cook approximately 1-2 minutes and then flip over and cook the other side 1-2 minutes. Remove from the oil and toss in the cinnamon sugar mixture. Repeat for the next piece of toast.
(Source: A Taste of Disney)
So the Oscars are on tonight and I think I’ll celebrate too! Having company over is the perfect excuse to make a special dessert. I figure you can’t go too wrong with chocolate cake.
This cake is moist and rich with chocolate flavor and I will warn you ahead of time that you will want a glass of cold milk to go along with your slice. I dare you to eat just one piece!
And in case the Oscars get boring, at least you’ll have the company of good friends and an amazing chocolate cake!
Chocolate Sour Cream Bundt Cake
Ingredients:
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoons salt
1 cup unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly
For the glaze:
1 cup granulated sugar
1/2 cup water
1 tablespoon chocolate liqueur
To make the glaze: Combine the water and sugar in a small saucepan over low heat. Stir until the sugar is completely dissolved. Remove the pan from the heat and add in the chocolate liqueur.
Place a piece of waxed paper or parchment paper underneath the wire rack. Invert the pan onto the wire rack, removing the cake from the pan. Using a pastry brush, coat the warm cake with the glaze. Allow the cake to come to room temperature. Dust the cake with icing sugar just before serving.
(Recipe adapted from: Williams Sonoma)
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