Yeah Toast! French Toast! (Special Video Below)

Good evening bloggers! Tonight, we are diving into the wonderful world of French Toast. Everytime I hear that word, I instantly think of the youtube video about it. It's hilarious and I will share the link with you at the end of this blog. But for now, we are doing a twisted blueberry and orange version of French Toast. Let's grab those "Kiss the chef" aprons and get cooking!

Blueberry and Cream French Toast

You will need:

• 1/4 cup red wine
• 1/2 cup orange juice
• 1/2 teaspoon grated orange zest
• 1/2 cup maple syrup
• 1 pinch crushed red pepper flakes, or to taste 
• 8 slices whole wheat bread
• 1/2 cup softened cream cheese
• 1/2 cup fresh blueberries
• 4 eggs
• 1/3 cup milk
• 1/4 cup butter

Ready?

1. Bring the red wine, orange juice, and orange zest to a boil in a small saucepan, then reduce the heat to medium-low and cook for 5 minutes. 
2. Pour in the maple syrup and crushed red pepper flakes. 
3. Continue cooking 5 minutes more, then reduce the heat to warm and keep the syrup hot. 
4. Meanwhile, spread one side of each slice of bread with the softened cream cheese. 
5. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches and set aside. 
6. Beat the eggs in a mixing bowl, then whisk in the milk until smooth. 
7. Melt the butter in a large skillet over medium heat. 
8. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread. 
9. Allow the excess egg to drip off. 
10. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. 
11. Serve with the hot orange maple syrup.
12. Enjoy!

I hope you all have a wonderful evening and I will catch you all tomorrow for another delicious entry to Everyday Meals. I leave you all with this funny video. Happy blogging!

Sausage Gravy and Biscuits

Good evening bloggers! Are you all ready for another delicious breakfast recipe? I know I am! Tonight, we are taking our recipe restaurant-side. When you think Sausage gravy and biscuits, I'm sure the first thing you think of is "Mom's breakfast", but I stop and think of Cracker Barrel or Denny's. Well, we are taking those yummy versions and splashing them into one! Grab those aprons and let's get cooking!

Restaurant Style Sausage Gravy and Biscuits

• 1 (16 ounce) package bulk pork breakfast sausage
• 1 (26.5 ounce) can condensed cream of mushroom soup
• 2 cups water
• 1 (16.3 ounce) can refrigerated biscuit dough

Still with me? Great!

1. Preheat the oven to 350 degrees. 
2. Place the sausage into a deep, heavy skillet over medium heat, and cook, making sure to stir until the sausage is browned and crumbly, about 15 minutes. 
3. Drain the excess grease, and mix the sausage with the cream of mushroom soup and water. 
4. Bring to a boil, then reduce the heat to a simmer, and cook until the gravy has thickened, about 15 minutes. 
5. While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. 
6. Place them onto a an un-greased baking sheet about 2 inches apart. 
7. Bake the biscuits until golden brown, 13 to 17 minutes. 
8. Split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
9. Enjoy!

I hope you all have a marvelous evening, followed by a delicious morning with a great breakfast. I will catch you all on the flip side. Happy blogging!

Breakfast Week: Day 1

Good afternoon bloggers! This week, we are on a quest for the most delicious Breakfast recipes possible! We are going to take it to the extremes, thanks to a brilliant idea Mae gave me. She suggested a quiche. I lob\ve a warm, steamy quiche to brighten my day. With that being said, let's grab our whishs and get cooking!

Country Quiche

You will need:

• 8 slices bacon
• 1 small onion, chopped
• 4 eggs
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 (9 inch) unbaked pie crust
• 1/4 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Still with me?

1. Preheat the oven to 350 degrees. 
2. Place the bacon in a large, deep skillet. 
3. Cook over medium high heat until evenly brown. 
4. Drain the crumbled bacon and set aside, making sure to reserve 1 tablespoon of grease. 
5. Heat the reserved bacon grease in the skillet and saute the onion until soft. 
6. In a large bowl, beat together the eggs, milk, flour, parsley, thyme, salt and pepper. 
7. Add the bacon, onion, mozzarella and cheddar cheese, then mix well. 
8. Pour the mixture into the pie crust. 
9. Bake in the preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. 
10. Serve warm.
11. Enjoy!

I hope you all have a smashing day and I can't wait to bring in more breakfast recipes! Happy blogging and I'll catch you all on the flip side.

Yellow, Square, and FULL of Sugar!

Good evening bloggers. I don't have a whole two paragraphs to write tonight, but I do have an award winning dessert for everyone to try out. I know most of you are familiar with Lemon Squares. That's exactly what is on our menu tonight. So, grab your shopping list, your apron, and your whisks and let's get baking!

Lemon Squares

You will need:

• 1 cup unsalted butter
• 2 cups sifted all-purpose flour
• 1/2 cup sifted confectioners' sugar
• 2 cups white sugar
• 4 eggs
• 1 lemon
• 6 tablespoons lemon juice
• 1/2 teaspoon baking powder
• 1.5 cups chopped walnuts
• 1 tablespoon all-purpose flour

1. Preheat the oven to 325 degrees. 
2. Grease a 9x13 inch pan. 
3. To make the crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. 
4. Scrape the mixture into the pan and smooth out. 
5. Bake for 15 minutes. 
6. In a medium bowl, beat the eggs and sugar. 
7. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. 
8. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. 
9. Fold in the nuts and mix until well blended. 
10. Pour the lemon mixture into the crust. 
11. Bake for another 35 minutes, until the filling is set. 
12. Let cool before cutting.
13. Enjoy!

I hope you all have a splendid evening. Stay tuned because we start Breakfast Week tomorrow! Happy blogging and love to all.

Cake-a-palooza!

Good afternoon bloggers! As you all noticed, I disappeared yesterday. I have no reason and I have no excuse, but I do have a big hug to all of you, seeing as I'm back now! Today, we will be dealing with two (2) types of desserts. Both are cakes but one is called a "kuchen". Kuchen is the German word for "cake". With that being said, let's go bake some cakes!

Plum Custard Kuchen

You will need:

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 cup butter
• 2 tablespoons heavy cream
• 1 egg
• 2.5 cups pitted and sliced plums 
• 1/2 cup heavy cream
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. 
2. In a large bowl, mix the flour, 1 tablespoon sugar and baking powder. 
3. Cut in the butter until the mixture looks like coarse crumbs. 
4. Stir in 2 tablespoons whipping cream and 1 egg. 
5. Press the mixture into the bottom of an ungreased 9 inch square pan and arrange the plums over the top. 
6. Bake in the preheated oven for 25 to 30 minutes. 
7. While the cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. 
8. Beat well, and pour the mixture over the plums and bake an additional 20 to 30 minutes or until the custard is set. 
9. Serve warm or cool.
10. Enjoy!

Still with me? Yay!

Black Magic Cake

You will need:

• 1.75 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. 
2. Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 
3. In a large bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt. 
4. Make a well in the center. 
5. Add the eggs, coffee, buttermilk, oil and vanilla. 
6. Beat for 2 minutes on medium speed, if you have a mixer. If you do not, beat until the mixture is well blended; the batter will be thin. 
7. Pour the mixture into the prepared pans. 
8. Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. 
9. Cool for 10 minutes, then remove from the pans and finish cooling on a wire rack. 
10. Fill and frost as desired.
11. Enjoy!

I hope you all get a giant kick out of these super sweet dessert cakes. We have one final day remaining in our Dessert week and then it's off to do something new. Maybe a breakfast week? Who knows? But for now, I'm saying "See ya later" and I will catch you all on the flip side. Happy blogging and love to you all!

Mmmm! Cobbler!

Good afternoon bloggers! I come to you early today on account of me not feeling too hot. I wanted to post this before I drifted off into a heavy sleep. Anyway, we have a wonderful cobbler recipe for you all to try. If you dislike blueberries, then this dish may not be for you, but please, I encourage you to stick through and at least see what it's all about. It may surprise you and you may end up liking this delightful little ditty of a dessert. So, with that being said, let's get baking!

Blueberry Streusel Cobbler

You will need:

• 1 pint fresh or frozen blueberries
• 1 (14 ounce) can Sweetened Condensed Milk
• 2 teaspoons grated lemon peel
• 3/4 cup cold butter or margarine
• 2 cups biscuit baking mix, divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons cold butter or margarine
• 1/2 cup chopped nuts  

1. Preheat oven to 325 degrees. 
2. In a bowl, combine the blueberries, sweetened condensed milk and lemon peel. 
3. In another large bowl, cut 3/4 cup butter into 1.5 cups biscuit mix until crumbly, then stir in the blueberry mixture. 
4. Spread the mixture into a greased 9 inch square baking pan. 
5. In a small bowl, combine the remaining 1/2 cup biscuit mix and brown sugar. Cut in the remaining 2 tablespoons butter until crumbly, then add the nuts. Sprinkle the nutty mixture over the cobbler. 
6. Bake for 65 to 70 minutes. 
7. Serve and enjoy!

I hope you all have enjoyed this delightful sweet treat. I will catch you all very soon. Have a great day and happy blogging to all! <3

Peach Coffee Cake

Good evening bloggers! We have a special dessert for all of you tonight. I love coffee, but many of you may not. This cake is the perfect company to those delightful times when you do want coffee. If you don't drink coffee, this cake still pairs well with tea if you like that too. Well, enough chatter. Let's get baking!

Peach Coffee Cake

You will need:

• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup peach yogurt
• 1 very ripe banana, mashed
• 1/4 cup butter, melted
• 1 egg, beaten
• 1/2 cup steel cut oats
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped ripe peach 
• 1/2 cup chopped pecans
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1 pinch ground cinnamon

1. Preheat an oven to 375 degrees. 
2. Grease a 9x9 inch baking pan. 
3. Mix together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats in a large bowl until well blended. 
4. Allow the mixture to rest until the oats have softened, about 10 to 20 minutes. 
5. Combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt in a bowl. 
6. Stir the flour mixture and peaches into the banana mixture until just combined. 
7. Pour the mixture into the prepared baking pan. 
8. Mix the pecans, 1/2 cup whole wheat flour, 1/4 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon in a bowl. 
9. Spread the pecan mixture over the cake batter. 
10. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. 
11. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
12. Enjoy!

I hope you have a very sweet and tasty evening. I will catch you all on the flip side with more dessert recipes. Happy blogging and I'll see you later!