Wednesday, November 25, 2009

Upside-Down Apple French Toast with Cranberries and Pecans

I was watching Tyler Florence one day and he made this for an episode for a brunch. I just about flipped out of my chair with how good it looked. I had to try it and made it for a late breakfast one Sunday morning. It ROCKED! You've gotta try this. Everyone will think you are a super chef.

4 eggs
1 cup whole milk
1 tsp pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf of challah bread, cut into 1 inch-thick slices (I couldn't find this so I used a baguet loaf).
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional

Preheat oven to 350 degrees
In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered -you should be able to arrange the large slices and small slices so there is no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40-45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confections' sugar, if desired, and serve.

photo source: food network

Tuesday, November 24, 2009

Pumpkin Poppers

with Cream-Cheese Filling. (Also known as Whoopie Pies).

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
3 cups confectioners sugar
1/2 sup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon pure vanilla extract

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. (I prefer making small muffins using a standard size muffin tin. I then cut the muffins in half.)
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small

Garlic Knots

These are so simple to make and taste SO GOOD!

4 tubes of refrigerated biscuits
1 cup oil
3 T parmesan cheese
2 T Italian seasonings (oregano, basil, etc.)
1/2 t paprika
2 t garlic salt

Combine cheese, oil and seasoning in a large bowl. Cut each biscuit into 3rds. Roll each third into a rope, and tie in a knot. Bake according to biscuit package directions being careful not to brown too much. After all biscuits are baked pour oil mixture over them, cover and shake. Freeze at least overnight. To serve, reheat @ 350 degrees for 3-4 minutes or until heated through.

Monday, November 23, 2009

Apple Sauce Donuts

I'm so sorry to say I can't remember where I found this recipe. I'm not very good at deep frying so I made little donut hols instead. Over all these were pretty good.

1 1/4 cups granulated sugar
1 cup unsweetened applesauce
3 Tablespoons sour cream
2 Tablespoons melted butter
2 eggs, well beaten
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground cloves
4 1/4 cups flour

Cinnamon/Sugar Coating
1 cup granulated sugar
1 teaspoon cinnamon

Combine sugar, applesauce, sour cream, and butter together in a medium bowl and whisk until smooth. Whisk in beaten eggs, until all combined. Add all remaining ingredients, and stir until mixture is completely combined. (The mixture will be think). Cover the bowl with plastic wrap and refrigerate for at least one hour. Remove dough from refrigerator and turn out onto a really well floured counter. Roll out dough to 1/2" thick and cut into donut sized circles, with a hole in the center. Fill a saucepan with vegetable oil or shortening and heat over medium high heat until oil is hot for deep frying. Cook 1 -2 donuts at a time, depending on the size of the pan, turning once the bottoms are deeply golden browned. Once both sides are browned, remove from oil, and drain on a cooling rack, with paper towels underneath. Once donuts are slightly cooled, dredge each in the Cinnamon/Sugar coating. Make approximately 20 donuts.

Pumpkin and Chocolate Muffins

1 Package Yellow or White Cake Mix, dry
1 small can pumpkin puree
1 egg
2 cups chocolate chips

Mix egg, cake mix and pumpkin together then add chocolate chips. Bake at 350 for 20 minutes.

El Pollo Loco Chicken

Many of you Californians may have had the privilege of eating at El Pollo Loco. There chicken is straight grubbin'! Food wise it is an absolute food favorite. Just thinking about it makes me want to move back to California. ha ha

This recipe is super easy to make and tastes awesome!

3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 Tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons garlic powder
1 teaspoon worcestershire sauce
Tabasco sauce
4 boneless chicken breasts

For marinade mix all ingredients, except chicken, together. Add chicken and marinate for 4 hours. Remove chicken from marinade; discard marinade. Cook on a hot grill for about 10 minutes on each side. Serve with tortillas and salsa.

original source:

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...