Every now and then I get into the mood to create a new recipe. I like putting new spins on old favorites and since it’s September and the kids are back to school, I have a little bit of time on my hands.
And so came about French Toast inspired Banana bread pudding – that’s a mouthful! Literally 😉
French Toast Banana Bread Pudding
1/2 loaf of bread toasted in oven at 350°for 15 mins (I used white, French is better)
2 cups milk
1 cup granulated sugar
1capful of bourbon (optional)
As many chocolate chips as you’d like!
Mix well in a bowl and pour over bread cubes and let soak for 10 minutes.
Bake uncovered at 350° for 30 minutes, then coat top with melted butter, and up the heat to 400° for another 15 minutes or until browned on top.
This tastes like a twist on French toast and is great for breakfast, snack or dessert!
I have a meeting at work and wanted to bring something to munch on and well, make sure it runs smoothly since I’m a facilitator. Nobody has a bad time when their face is full of fudgy brownies… But I wanted to make sure. I decided to add Oreos to this batch because I love oreos and they bake well inside of other baked goods.
I simply used a box mix, the Pillsbury Fudge Brownie mix in family size 13×9. Make per directions and then add a layer to the pan, then oreos, then finish with anther later of batter on top. You can crush them or add them whole, but I prefer them whole so you get the full effect.
Make sure to leave them in until just before done. They continue to cook when first removed and you don’t want hard brownies. I did my 13×9 Pyrex at 350° for 28 minutes.
Anyone who knows me knows that I love to cook. I love trying new recipes and putting my own spin on things.
Have you seen the video’s floating around? You know, the one’s with the amazing desert and entree’s? They make it look so simple, and I cannot help but think “Pinterest Fail” when I see some of the technique’s they do.
One that caught my eye recently is the little souffles made inside of lemons. They are so fancy and decadent, yet so simply put together. I knew I had to try it. Luckily, I had a bag of navel oranges I just purchased, and my Nellie’s Free Range Eggs I got to try, and I wanted to put my own creative spin on it.
Orange Creamsicle Souffle’s. Yes.
Using the Nellie’s eggs felt so right. The best of the best, inside such a fancy-smancy desert. They look so fresh, and the packaging is awesome as well. It is a cute little plastic on plastic carton that helps protect the eggs inside from getting smooshed. They are natural, free range eggs, not that other crap, so they are a little more pricey (they were $4.49 a dozen at my local grocery store).
I used 4 fairly large navel oranges for this recipe (pictured above). Here is what you need;
2 tbs All Purpose Flour
1/2 cup sugar (divided 1/4 & 1/4)
1 tsp Vanilla extract
1 tbs Milk
Zest from oranges
3 eggs (separated)
Using Nellie’s Free Range Eggs, divide all 3 eggs into 2 bowls – egg whites in one, egg yolks in the other.
I put the egg whites into the mixing bowl so I can get the meringue started. You have to whisk the egg whites an 1/4 cup of sugar until soft peaks form. I let that run while I started the rest.
I took each orange an cut the bottoms just a bit to make them flat so I can stand them up straight without falling over or rolling around. Then, I cut the tops off, an dug out the insides as neatly as I could (watch you do not poke any holes in the orange peel!) Then I put the pulp inside of small strainer and squeezed out the juices. Feel free to eat all of the yummy left over pulp!
Now, mix a 1/4 of the juice from the oranges, and the Vanilla extract & milk. Add this to the egg yolk, flour, and remaining 1/4 white sugar. Whisk and then add to a double boiler or in my case, a heat safe bowl over a pot of boiling water. The key is to keep whisking until the egg mixture thickens up real nice. Then, remove it from the heat, and continue to whisk until the mixture cools. It should be nice an smooth without lumps.
Then, when your meringue has soft peaks, fold it slowly into the cooled egg mixture. The last step is to pour this mixed into your open orange shells a little more then half way. They will rise significantly, so do not overfill!
Bake at 350 for about 20 minutes or until the tops have browned a bit. Then top with powdered sugar and serve warm or cooled.
Enter to WIN 2 Dozen of Nellie’s Free Range Eggs
To find out where to buy Nellie’s Free Range Eggs in your area, check here;
Oh, and Happy Egg Month! You didn’t know May was national egg month? Now you do!
*I was given the eggs for free to use in this recipe by Nellie’s Free Range Eggs. All opinions and photos are my own.
If you’re not already familiar, Nellie’s is committed to providing better lives for hens, which means better eggs for you and your family! Coming from the first Certified Humane® farm in the country, Nellie’s girls (aka hens) are never caged and have as much, or as little, access to outside as they want. Nellie’s also supports a network of small family farms, unlike competitors with massive factory-farm set ups.
I’m not Jewish, but I’ve enjoyed eating Matzo Crackers with butter or cream cheese since I was a young girl. This weekend, my local grocery store had a coupon in their flyer for a 5lb box for FREE if you purchased an additional amount of items, so I picked up my free box. Then I got home and quickly opened one of the many sealed packages and melted some butter to spread on top of it. I loved every bite, but quickly thought how I would easily get sick of this and I needed to find other ways to incorporate the other 4 1/2 lbs of Matzo crackers into some recipes. So I did some research and these were the best I found! Check them out, I can’t wait to try them all. Click the photo for the recipe.
Chocolate Toffee Matzo Crack(ers)
Lox & Cream Cheese
Matzo Brei w/Roasted Peppers
Spinach and Ricotta (Matzah) Lasanga
Margarita Matzah Pizza
I cannot wait to try all of these wonderful, simple recipes. If you’ve tried any of them, comment below with your thoughts!
Super Bowl Sunday is TOMORROW so how about a crowd pleaser that is easy to make, yet seems super elegant?
Over my birthday weekend my husband and I visited the Melting Pot for the first time and tried fondue. I knew I’ve always had a love for cheese, but REALLY?! I am IN LOVE with fondue. The act of dipping anything you want into freshly warmed melty cheese is just too good to be able to describe with words. What is even better is that I remade it at home several times since then and I am going to tell you how to do the same.
Now, Here is what I use- feel free to change it to your liking;
8oz Beer – I used O’douls (2 reasons… I was serving it to my children and didn’t know if my fondue pot was hot enough to get the alcohol completely out of it like it does at the Melting pot) & I live in NJ and didn’t want to make a separate run to the liquor store and they sell O’douls at the grocery store here. I’m sure something like a Bud or Coors would make the flavor that much better though, but this worked.
1 1/2 packs of Shredded Cheese – I used packaged sergento shredded cheddar and swiss (2 different packs) but you can shred your own higher quality cheese if you’d like. This is Cheddar fondue we are making, so the cheddar is a must, but you can omit the swiss however as a normally “swiss cheese hater”, I do still suggest you add the swiss into this, it’s just that much more flavorful. The ratio is 1 package Cheddar to 1/2 package swiss.
1 tspoon Flour – It must be All purpose flour however you may use whole wheat. Just add into either the package of cheese and shake until mixed in.
Mustard Powder – Not sure everyone has dry mustard powder laying around, but you can omit this if you do not. It does make the flavoring better, but it’s not a total deal breaker if you don’t have it.
Garlic– 1 Cloved finely chopped. Fresh is best, but dried will do too.
Worcheshire Sauce – Just a few drops.. I like to add a tad more, but that’s just me.
Black Pepper – just a few shakes.
Add the beer & garlic to the steel pot (or fondue pot, or whatever you’re using). Wait for it to heat up nice.
Add the already floured Shredded cheese in handfuls, one handful at a time mixing after each with a fork in an up and down motion. You’ll see the cheese start melting and at first it’ll look really watery.. that’s OK. after about the 4th handful, you should see it start to thicken and turn into a fondue consistency.
Add the Dry Mustard Powder, about 5 good shakes into it.
Add the Black Pepper & Worcheshire Sauce & Mix it all up.
You’re done! Keep away from direct heat an consume immediately after. It is not good heated up and will start to burn quickly if left over heat too long.
Cubed Apples – YES. Apples. Green are best.
French Bread or any kind of hard bread
Did you make this recipe? Let me know your thoughts!
All you need to make these mouthwatering Oreo Truffles is 1, 8 oz package of softened cream cheese
And 1 package of original Oreos.
I used my stand mixer this time, but have done it in the past by hand. The easiest way to do it by hand is to crush the Oreos in a ziplock back (I use a hammer hehe) before adding to the cream cheese.
Add both ingredients and mix on low speed until smooth
(If you wanted to make Oreo Icing, you can add less cookies to cream cheese ratio and you’ll get a yummy oreo cream cheese icing).
The fun part is next! Take out even spoonfuls of the mixture, and roll into balls using your CLEAN hands. Try using a spoon or something that can allow you to have even sized balls. Place on parchment paper lined tray and refrigerate for 30 minutes uncovered.
Removed from refrigerator and decorate with chocolate! I used the yellow colored white melting chocolate and non parel sprinkles for these, but my absolute favorite is milk chocolate covered Oreo Truffles.
If you wanted, you can even add a stick (dip the stick into the chocolate then into the ball and cool before dipping fully into the rest of the chocolate). Refrigerate until chocolate hardens. The Oreo Truffles should be kept cool until consumed.
TIP: Make the balls much smaller so that they’re not too heavy on the stick.
The last step; ENJOY!
* This recipe makes about 25 Cake Pop sized Oreo Truffles. You can half the recipe and make a smaller batch or make the truffles smaller.
You can win a $250 Visa Gift Card just by learning to make Kale Chips and #Shakeyourkale!
Watch the video below for details on recipe and of course how to enter the contest.
Make sure to do your own video of shaking your kale “Make your own Kale Chips” by the Kitchen Twins ($3.99 at your local grocer – Shoprite, Pennington, etc..) and tag Itz_Cheryl and KitchenTwins on Instagram and hashtag #ShakeyourKale and #NJBlogger to be eligible to win.
Anyone can enter but purchase of product is necessary. Contest is valid from 5/16 and the winner will be randomly chosen from the hashtags on June 1st.
A tip; I also now buy this “Make your own Kale Chips” bag of triple washed Kale instead of the fresh Kale at the store when using it in my other recipes. It is so fresh and crispy, already washed thoroughly, and I can make some Kale Chip appetizers while using the rest of my Kale in my entree’!
This adorable cake is so easy to make to bring to a friend’s home, have a fun bake night with the kids, or just for yourself (No one is judging! Hehe). No matter what, it’s sure to say “Some bunny loves you”!
Just follow these simple steps below. You can use any cake or icing. The fur on this bunny is made by using coconut but you can omit it if you’re not a fan and it’ll still be just as adorable!
You can display it just as above by simply adding some paper bunny ears or you can dress it up a bit more fancy with some scenery.
The photos above are courtesy of Bob’s Red Mill organic products. If you’d like to make your own cake batter and icing, you can check out their recipe below!