Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.
We are chugging along in this part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.
I have finally started doing Zumba again and I am so happy. I do need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.
I have baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!
It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.
It’s also beautiful, simple and elegant.
It’s a must bake!
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- ¾ cup almond flour (almond meal)
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla
- ¾ cup sunflower oil, grape seed or canola oil
For the glaze:
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup powdered sugar plus more for sprinkling, if desired
- ½ cups sliced almonds
- Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
- Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
- Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!
I just loved this dessert and so did everyone else. I think it’s going to become a family favorite that I will make over and over again.
Have a great weekend!
Source The Cafe Sucre Farine
EEK! It’s October already! How does every month go by so fast! The bad thing is that the older we get the faster the time goes by! I feel like just yesterday it was September 1st! UGH! Almost time to think about the holidays! I am going to enjoy the fall to the fullest first!
I love the cool morning in the fall. Fall weekends mean cozy breakfasts. If I get up too late it might end up being brunch or even lunch. This Orange Stuffed French Toast is definitely a cozy and filling meal.
I love making this kind of breakfast when all my kids are home. I love filling their bellies!
Baked Stuffed Orange French Toast
1 loaf french bread, about 15 thick cut slices
8 ounce package of cream cheese, softened
¼ cup sugar
3 cups whole milk
¼ cup butter, melted and cooled plus 1 tablespoon for greasing pan
zest of one orange
1 tablespoon vanilla
- Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan. Spread half of the cream cheese on the bread slices and then sprinkle with half of the sugar. Repeat with another layer of bread, the rest of the cream cheese and sugar and then top with a final layer of bread.
- In a large bowl whisk eggs, milk, butter, orange zest and vanilla together. Slowly pour over bread layers making sure to coat evenly. Wrap dish tightly with foil and refrigerate overnight.
- To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake covered for 45-55 minutes then remove foil and cook for another 5 minutes or until top is golden. Remove and let set for 5 minutes and serve.
***special supplies: a 9 X 13 deep dish lasagna or casserole dish. If you choose to use a regular depth baking dish, reduce milk by 1 cup and layer bread just 2 times rather than 3.
I chose to top the french toast with homemade blueberry jam but feel free to use your favorite syrup or topping.
This meal makes for a great start to the day…maybe even a lazy day!
Believe it or not I have kept up my summer reading well into fall! This particular book was excellent. It tells the story of several different people’s lives.
Even though those people came from different parts of the country, had different morals and different social economic lives their lives all crossed each other at some point in time. It is a very well written book and I’m glad I picked it up!
Recipe Source foodie crush
Welcome, February! January and February seem to be the longest months of the year so I am glad January is over and that February has begun. This week I have been LAZY! I have been coming home making dinner and jumping into bed to watch TV…I feel like I have gotten nothing accomplished. My husband said it was ok so I am going with it!
It’s been cold here and this soup has been a belly warmer! Delicious silky onions, beef broth and of course gooey cheese make this delicious!
This was easy to make. The worst part was slicing all the onions…it’s a good punishment to give someone who is in trouble! This soup looks so good in my vintage Fire King bowls…love it!
French Onion Soup
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere (I used swiss slices)
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice french bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees for 5 minutes under a hot broiler.
This looks like the kind of soup you slaved over. Make the soup, invite some friends and they will be flattered that you went through so much trouble for them -wink!
Enjoy the day!
You can find the original recipe here http://www.foodnetwork.com/recipes/paula-deen/french-onion-soup-recipe/index.html
Hope you all had a fantastic weekend! Mine was pretty good. On Saturday I woke up with a wicked backache! I thought I was going to faint it hurt so bad. I took some meds and then we ran around to do errands.I was a bit crafty both on Saturday and Sunday. Nothing big, but just a few things I had to get done.
I bought some more eggnog and grabbed some to make this delicious Eggnog French Toast.
This was really good. I wish I’d had some whipped cream to go with it! My daughter ate it up!
Eggnog French Toast
- 2 eggs, beaten slightly
- 1 1/2 cups eggnog
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 12 slices french bread
- Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
- Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
- Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
- Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
I enjoy making cozy breakfasts on the weekends when I have a bit more time. I just feel all cozy and warm inside!
The weather is still pretty nice here for December so I think there is still a lot colder weather coming so I can continue to make nice and cozy breakfasts.
Recipe from http://allrecipes.com/
Hope you all had a great weekend! I had to opportunity to go visit my little girl on her campus. It was soooo nice to see her! I haven’t seen her since August 31st. That is a long time. I enjoyed taking her some home cooked food and tons of other foods. She got to do a little bit of shopping for some necessities. We had lunch together. I was exhausted when we got home.
How many of you out there like or love french fries? I bet at least niney-nine percent of you! I have never met anyone who didn’t like french fries. They can be served with so many foods as a side dish. These fries are no exception.
These were so good served with a piece of meatloaf. Dipped in a chipotle ketchup and they are addicting! The taste of the cilantro and garlic was mild but a perfect compliment to the potatoes. Since they are baked they are a bit healthier than the usual fried potatoes.
- 5-6 yukon gold potatoes, cut into thin fries (I used russet potatoes)
- 2 Tbsp olive oil
- 1/4 – 1/2 tsp garlic powder
- 1/2 – 3/4 tsp sea salt
- 1/4 c. loosely packed cilantro leaves, finely chopped
Preheat the oven to 425 degrees, and get a baking sheet with rack ready (if no rack, just line with foil/parchment paper and drizzle with olive oil. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them (and no need to flip.) Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
After potatoes are baked toss with cilantro and enjoy!
Have a great Monday!
Recipe from http://www.thetalkingkitchen.com/