Saturday, April 30, 2011

Bagel French Toast

This is a twist to the very popular classic that is served quite often in my house. (OK, so I like breakfast that can be finished in the morning by someone other than me!)

What you'll need:
4 eggs, lightly beaten
2/3 cup milk
1/4 t baking powder
1 T pure vanilla extract
8 (or so) small bagels, cut into 1/4's 
1/4 cup sugar
1 1/2 t cinnamon

Here's How:
1. Combine eggs, milk, powder and vanilla

2. Put bagel pieces into a 9x13 dish and pour milk mixture over all, making sure all sides of the bagels are coated. 
3.Cover and refrigerate over night.

4. In the morning, combine sugar and cinnamon and generously sprinkle each bagel piece before placing on a greased cookie pan. Place the bagels an inch apart because they puff slightly while baking. 

5. Bake in a preheated oven set to 350 for 15 minutes.

Serve with powdered sugar or syrup and butter... or both.... or whipped cream and fruit... really the possibilities are endless!

Thursday, April 28, 2011

Chocolate Chip (Banana) Muffins

I'm not a huge fan of bananas. Like when I'm ordering ice-cream, there's about 29 flavors I'd rather have than banana. That's why the banana is in ( ) for this recipe. You just get a subtle hint of those bananas! They will turn out so moist, you can 'hear' the moistness when you take that first bite!

Here's what you'll need:
1 3/4 cup all-purpose flour
1/2 cup sugar
1 T baking powder
1/2 t salt
1/2 cup semisweet mini chocolate chips (I add extra)
1 egg, slightly beaten
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas

Here's How:
Preheat oven to 400*

1. Start by mashing 2 bananas:

2. Mix your dry ingredients in another bowl; then add the mini chocolate chips:
(This is where little hands can help!) 

3. Mix all the wet ingredients together: 

4. And pour into a 'hole' (or well) of your flour mixture: 

5. Stir lightly, just until mixed and scoop into greased muffin pan:
(I use a 1/4 cup measuring cup to do the scooping. One of these days I'll get one of those ice-cream scoops that will make this process a little easier.) 

6. Bake for 15-17 minutes. (And thoroughly enjoy the instant aroma in your kitchen!) 
(And that's why I use mini chocolate chips.... little bits of chocolate everywhere!)

Tuesday, April 26, 2011

On my mind...

I find myself talking to myself as if I'm typing for others to read. That's when I decided, since I already know what I'm going to type, I might as well share....