French Toast Muffins

French Toast Muffins

Ingredients

  • 1 1/2 sticks butter, melted and cooled
  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 2 eggs
  • 1 1/2 cups buttermilk
  • French Toast Top
  • 1 cup syrup
  • 1/4 stick butter
  • 1 cup sugar
  • 2- 3 Tbsp cinnamon

Directions:

  • Oven at 350 degrees.
  • In a large bowl stir together the flour, sugar, baking powder, salt and 1 Tbsp of cinnamon.
  • To the same bowl add in the cooled butter, eggs and buttermilk. Mix until just combined, you do not want to over mix because you will end up with a slightly “tough” muffin.
  • Using an ice cream scoop, fill a lined cupcake pan with the muffin mix.
  • Bake for approx 18 minutes, or until the a toothpick comes out clean.
  • While the muffins are baking get the topping ready. In a small saucepan, over low, add the syrup and butter and cook until the butter is melted and the mixture is just warmed. Mix the cinnamon and sugar in a small bowl.
  • Once the muffins are done, allow them to cool enough to handle. Dip just the tops of the muffins first into the butter syrup mixture then into the cinnamon sugar. This part is a little messy but the results are phenomenal!

Recipe Source

Mini Chocolate Croissants

Mini Chocolate Croissants

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions:

  • Heat oven to 350 degrees F. and line two baking sheets with parchment paper.
  • Beat the egg and water then set aside.
  • Flour your work surface. Unfold the pastry sheet and dust with flour. Roll the sheet into a 16-inch square with a rolling pin.
  • Cut pastry square in half then cut each half into four rectangles (eight, 8-inch by 4-inch rectangles).
  • Cut each rectangle into two triangles (16 triangles).
  • Put 2 teaspoons of the chocolate chips down the center of each triangle. Start at the wider end and roll each triangle up. Place each croissant seam-side down: make sure the tip of the triangle is tucked under the rolled croissant.
  • Finally, bend in the edges, creating a crescent shape. Brush each croissant with egg wash and bake for 20 to 25 min.
  • Serve warm and enjoy!

Submitted By: Taira Johnanes

Strawberry Cheesecake with an Oreo Cookie Crust

Strawberry Cheesecake with an Oreo Cookie Crust

Ingredients

  • Crust:
  • 2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • Cheesecake:
  • 4 8-oz. packages cream cheese, room temperature
  • 1 2/3 cups sugar
  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup sour cream
  • Strawberry Frosting:
  • 1 cup frozen strawberries, thawed
  • 1 pint fresh small strawberries, washed and hulled
  • 3 tablespoon water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • red food coloring, optional

Directions:

  • Preheat to 325 degrees F. Put oven rack in the center. Start to boil water in a big pot for the water bath.
  • Combine the ingredients for crust and put into 9- inch springform pan. Lay the crust on the bottom, pressing. Set aside.
  • Whip the cream cheese, sugar, salt and flour in a big bowl until creamy. ( You can use mixer on low speed ).
  • Now combine with whole eggs and yolks, one by one at low speed after each. Finally add the vanilla and sour cream and whip again.
  • Put your springform pan in a bigger roasting pan.
  • Pour the boiling water in the roasting pan till half of the cake pan is full. Better use a leakproof pan.
  • Bake for about 80 minutes until cheesecake is lightly golden. Displace the cheesecake from the water bath and let it cool.
  • Put in refrigerator for 3 – 4 hours or one night.

Strawberry frosting:

  • Smash frozen strawberries in a a food processor. Use a fine mesh strainer to push them in a small pot and add water.
  • Combine sugar and cornstarch in a small bowl. Add them in the pot with the smashed strawberries.
  • Stir continually while boiling them until thick. Add food coloring (optional) . Cool.
  • Top the chilled cheesecake with the strawberries. Drizzle with the cooled frosting.
  • Cover and put in the refrigerator.

Creamy Margarita Popsicles

Creamy Margarita Popsicles

Ingredients

  • 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
  • 1 (14oz) can of sweetened condensed milk
  • 1 cup water
  • ¼ cup tequila
  • 2 tablespoons orange juice (optional)
  • Kosher salt or margarita salt
  • 12 (3oz) Dixie cups
  • Small popsicle sticks or craft spoons
  • A pitcher or large cocktail shaker

Directions:

  • Mix tequila, lime juice, water, orange juice and condensed milk in a cocktail shaker/pitcher .
  • Arrange the Dixie cups on a baking sheet and pour in them 90 % of the combination.
  • Cut the limes in 1/4 ” slices. Put a popsicle sticks in the middle of the slices ( each slice stays in the middle of the popsicle stick ).
  • Put lime sticks directly on top of the tequila combination.
  • Put in freezer for one night or 6 hours.
  • Serve with crushed ice and kosher salt.
  • Enjoy!

 

Recipe Source: http://blog.hostthetoast.com/creamy-margarita-popsicles/

Comfy and Cozy Beef Stew

comfy-cozy-beef-stew

Ingredients

  • 2 lbs beef chuck, cubed
  • 1 large onion, chopped
  • 1 lb baby carrots
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 1 lb red potatoes, cubed
  • 2 parsnips, diced
  • 1 Tbsp thyme
  • 1 Tbsp garlic powder
  • 4 cups vegetable or beef broth
  • 1 Tbsp worcestershire sauce
  • 2 tsp gravy master
  • 1 can tomato puree
  • flour for dusting
  • olive oil

Classic beef stew from LeMoine Family Kitchen is a cozy and comfy meal. Nothing beats a warm and hearty stew when a storm is raging outside. Cubes of beef are cooked low and slow in a tomato broth with root vegetables. The stew will simmer for at least two hours on the stovetop. You can also cook the stew in a dutch oven at 250 degrees in the oven. This one pot meal is sure to be a family favorite.

Directions:
Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
Ok, we’ve got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
Serve with a hunk of garlic bread and some of your favorite wine… enjoy!

Recipe Source

French Toast Muffins

Ingredients 1 1/2 sticks butter, melted and cooled4 cups flour1 1/2 cups sugar1 Tbsp baking powder1/4 tsp salt1 Tbsp cinnamon2 eggs1 1/2 cups … [Read more]

Mini Chocolate Croissants

Ingredients 1 egg1 tablespoon water1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed2/3 cup (113 grams) semi-sweet chocolate … [Read more]

Strawberry Cheesecake with an Oreo Cookie Crust

Ingredients Crust:2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)1/4 cup butter, melted2 tablespoons sugarCheesecake:4 8-oz. … [Read more]

Creamy Margarita Popsicles

Ingredients 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks1 (14oz) can of sweetened condensed milk1 cup water¼ cup … [Read more]

Comfy and Cozy Beef Stew

Ingredients 2 lbs beef chuck, cubed1 large onion, chopped1 lb baby carrots2 green bell peppers, diced2 red bell peppers, diced1 lb red potatoes, cubed2 … [Read more]