shawnysmoonbeam

Tiramisu French Toast | How Sweet It Is

Tiramisu French Toast.

Published by Jessica under Sweet Eats

I have very important news.

I bought some bread.  It was not whole wheat. It was delicious. And fluffy.  Soft and pillow-like too.

Then I invested in some cheese. Not just any kind of cheese. Mascarpone cheese. Which I can never spell. Or say.

And for the shocking finale, I picked up some butter. Sweet cream butter.

Butter.

It’s what I walked into the kitchen some 20 years ago and found my brother eating, fingerful by fingerful, perched on the kitchen table.

True story.

It’s what I live and breathe by.

[I say that like you haven’t noticed. ]

And it’s also what this French toast took a bath in last week.

Now that is a bath I’d like to have.

You probably weren’t expecting such a decadent breakfast on a Monday morning. You probably weren’t expecting to have to change your breakfast plans rightthisminute and make a pit stop at the store so you could make this morning treat. Today. Today, I tell you. It is a must.

It’s just your basic build-it-yourself French toast. It’s easy. No rules. No fancy stuff. Soak, fry, spread, fork. In that order.

No excuses.

Tiramisu French Toast

serves 4

1 loaf challah bread

8 whole eggs

1/4 cup cream

1 tablespoon vanilla extract

1 cup mascarpone cheese

1/2 teaspoon cinnamon

1 tablespoon instant coffee powder

1/2 tablespoon cocoa powder

1/2 tablespoon sugar

1 tablespoon honey

4 tablespoons butter

maple syrup for serving

sliced strawberries for serving

Sliced one loaf of challah bread into 1-inch thick slices. In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.

Heat a skillet on medium heat and add 1 tablespoon of butter. Add french toast and fry until golden brown. Flip (adding more butter if needed, use your judgement) and fry on other side. Repeat

via www.howsweeteats.com

Easter egg carton Story

Egg Carton Easter Story



Fill an egg carton with plastic, colored eggs. Number the eggs 1 - 12 and fill the eggs accordingly:

Egg #1: 3 pennies - Judas was paid 30 coins for betraying Jesus.

Egg #2: a piece of bread - This represents the Last Supper.

Egg #3: a piece of red cloth - Jesus was dressed in scarlet robes and mocked.

Egg #4: a piece of stick - They placed a crown of thorns on Jesus' head.

Egg #5: a piece of string - This represents the whip used to scourge Jesus.

Egg #6: pieces of toothpick glued into the shape of a cross - Jesus carried the cross.

Egg #7: 3 small nails - Jesus was nailed to the cross.

Egg #8: a strip of paper reading "INRI Jesus of Nazareth, King of the Jews" - They nailed this inscription to the top of the cross.

Egg #9: a piece of sponge - They soaked a sponge in wine and tried to give it to Jesus when He was on the cross.

Egg #10: a toothpick with a red tip - They stuck a spear in Jesus' side.

Egg #11: a small rock or pebble - The rolled a rock in front of His Tomb.

Egg #12: empty - Jesus rose from the dead.

Easter resurrection rolls

Resurrection Rolls

Source:  Unknown

Crescent rolls

Melted butter

Large Marshmallows

CinnamonSugar

Preheat Oven to 350*.

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.  Read Matthew 27: 57-61

Give each child a marshmallow. This represents Jesus.

Have him/her dip the marshmallow in melted butter. This represents the oils of embalming.

Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body.

Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after death.

 Bake rolls for 10-12 minutes. (The oven represents the tomb---pretend like it was three days!)

Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)

via quiteatingout.blogspot.com

Rustic Strawberry Tart - anecdotes and apple cores

Rustic Strawberry Tart
One pastry round (enough for a one crust pie) chilled
3 1/2 cups fresh, sliced strawberries
2 tsp lemon juice
1/3 cup sugar
1 TBSP cornstarch
1 TBSP milk
Turbinado Sugar

1. Preheat your oven to 400 degrees and line a rimmed cookie sheet with parchment paper (a rimmed cookie sheet prevents any bubbling juice from getting into your oven).

2. Combine your sugar and cornstarch in a medium bowl. Gently stir in strawberries and lemon juice.

3. Roll out your pastry dough into a 9 inch circle and place on cookie sheet. Spoon  strawberry mixture into the middle, leaving a 2-inch border of pie dough. Carefully fold the border dough into the center, pleating decoratively.

4. Using a pastry brush, lightly coat your dough with milk and sprinkle with sugar.

5. Bake in a preheated oven for 20 minutes.

via anecdotesandapples.weebly.com

My Sisters soup

Copycat Olive Garden Chicken & Gnocchi Soup

1. 1/3 c. olive oil
2. 2 cloves garlic, minced
3. 1 lb. chicken, cut into bite-sized pieces
4. 1/3 c. flour
5. 1/2 c. shredded carrots
6. 1 stick celery, chopped
7. 1/2 c. fresh chopped spinach
8. 2 & 1/2 c. milk
9. 1 & 1/2 c. heavy cream
10. 3 chicken bullion cubes
11. salt & pepper to taste
12. 17 oz. pre-made gnocchi
13.  ( I made my gnocchi from scratch * recipe below)

On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through.

Stir in flour and mix well until the flour is cooked into the chicken.

Add the rest of the ingredients except for the gnocchi.

Cover and simmer for 10 minutes, stirring occasionally.

Add gnocchi; cook for 3-4 more minutes till cooked through.

Homemade Gnocchi

******

Scant 2 pounds of starchy potatoes (2 large russets)

1/4 cup egg, lightly beaten

scant 1 cup of unbleached all-purpose flour

fine grain sea salt

Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.

Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with  Don't over-mash - you are simply after an even consistency with no noticeable lumps. Save the potato water.

Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixt

via thechildspaper.blogspot.com

Knock Knock is anyone out there??

Yes its been a long while since my last post.I will try to be better. There is no point in posting all of the past months so I will just start from here.I need to get my computer fixed to add pics and stuff so please be patient and come on back.Hugs!