Recent Posts

Apple Pie Cookie Bars with Cinnamon and Walnuts
February 8, 2021

Apple Pie Cookie Bars with Cinnamon and Walnuts

Apple Pie Cookie Bars with Cinnamon and Walnuts are one of our favorite bar cookies. If you love apple pie, these are the cookies for you. And, with less than an hour of hands on time, these cookies are a timesaver. I start these cookies …

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by Sharon
Bacon Cheeseburgers with Pickled Peppers
February 6, 2021

Bacon Cheeseburgers with Pickled Peppers

Bacon Cheeseburgers with Pickled Peppers are the perfect burger dinner. For the life of me, I don’t understand why people go to restaurants for burgers. I think burgers are so easy to make at home, and there are so many different variations you can make. …

beef, ground beef
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by Sharon
Chocolate Stuffed French Toast with Strawberries
February 5, 2021

Chocolate Stuffed French Toast with Strawberries

Chocolate Stuffed French Toast with Strawberries is one of our favorite breakfasts. I begin this recipe by baking a challah. But, feel free to use a store bought challah, a brioche, or just regular white bread. While my personal French toast preference is a challah, I think almost any homemade bread would be absolutely delicious in this recipe. Next, I melt bittersweet chocolate which gets sandwiched between two pieces of challah. Then, I fry the challah sandwiches in butter, until they’re golden brown. Finally, I dust the toast with powdered sugar and drizzle them with some more chocolate. And, I serve the toast with sliced strawberries.

The Equipment I Used

  • A Non-Stick Pan- Using a non-stick pan ensures that your toast won’t stick to the pan.
  • A Strawberry Corer- I use this to remove the cores from the strawberries, and it’s a real time saver.

The Ingredients Needed for Chocolate Stuffed French Toast with Strawberries

  • Challah- I like to use homemade challah. The recipe is attached below.
  • Chocolate- I used Ghirardelli sixty percent cacao bittersweet chocolate. But, you could also use semisweet chocolate.
  • Heavy Cream- Beat your eggs with cream. Or, you could use whole milk.
  • Butter- Use this to fry the French toast. I prefer unsalted butter.

How I Made My French Toast

  • First, I melted my chopped bittersweet chocolate. It’s important to stir it after every twenty seconds of cooking. You could also melt this on the stove over a double boiler of hot, not boiling water.
  • Next, I spread half of the bread with chocolate, and then placed a plain slice of challah on top to form sandwiches.
  • Then, I dipped each sandwich into the egg and cream.
  • Next, I fried the French toast. It’s important to watch the toast closely to make sure it doesn’t burn.
  • Finally, I served the French toast with additional chocolate drizzled on top and sliced strawberries.

We all really loved this Chocolate Stuffed French Toast with Strawberries. I hope you’ll try it soon!

Chocolate Stuffed French Toast with Strawberries
Chocolate Stuffed French Toast with Strawberries
Chocolate Stuffed French Toast

Chocolate Stuffed French Toast

Challah French Toast filled with melted bittersweet chocolate and topped with strawberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 6 ounces bittersweet chocolate, chopped in small pieces
  • 8 slices challah, sliced a half inch thick
  • 4 eggs
  • 4 tbsp. heavy cream
  • 4 tbsp. unsalted butter
  • 2 cups sliced strawberries

Instructions
 

  • First, melt the chocolate: In a microwave safe bowl, cook the chocolate in the microwave for twenty seconds. Remove from the microwave and stir. Repeat this until the chocolate is totally melted and smooth. Spread four slices of challah with the chocolate, and then top each slice with a plain piece of challah, so that you have four challah sandwiches.
  • Next, in a second bowl, mix together the eggs and cream.
  • Melt one tablespoon of the butter in a non-stick skillet over medium heat. Dip each challah sandwich briefly in the egg mixture. You don't want to soak the bread in the egg.
  • Fry the sandwiches on both sides until they're golden brown. Add more butter, as needed. Drizzle the finished toast with more chocolate and top with strawberries.

Nutrition

Calories: 450kcal
Keyword breakfast
Tried this recipe?Let us know how it was!
Bread Machine Challah

Bread Machine Challah

An easy and beautiful braided bread machine bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Course Bread
Cuisine Jewish
Servings 10

Equipment

  • Bread Machine

Ingredients
  

  • ¾ cup water
  • 1 egg
  • 2 tbsp. sugar
  • 1¼ tsp. salt
  • 3 cups flour (360g)
  • 2 tsp. active dry yeast

For Egg Wash:

  • 1 beaten egg
  • 1 tbsp. water

Instructions
 

  • Add all the ingredients in the order suggested by your bread machine. Set your bread machine for the dough cycle, and let the machine run that full cycle.
  • When the dough is ready, divide it into 3 sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
  • Brush it all over with the egg wash and bake it at 375° for 25 minutes.
Keyword bread
Tried this recipe?Let us know how it was!
breakfast
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by Sharon
Beet and Candied Pecan Salad with Goat Cheese Hearts
February 4, 2021

Beet and Candied Pecan Salad with Goat Cheese Hearts

Beet and Candied Pecan Salad with Goat Cheese Hearts is the perfect salad to serve on Valentine’s Day. As much as I like Christmas and Hanukah, I think Valentine’s Day might be my favorite holiday. I really love that it is such a romantic day, …

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by Sharon
Tex-Mex Salsa Pizza with Bread Machine Dough
February 3, 2021

Tex-Mex Salsa Pizza with Bread Machine Dough

Tex-Mex Salsa Pizza with Bread Machine Dough is a nice change from traditional Italian pizza. The crust is extra crispy because it contains cornmeal. And, instead of tomato sauce, this pizza is topped with Adobo sauce. In addition, the pizza is topped with a Monterey …

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by Sharon
S’mores Sticky Buns with Bread Machine Dough
February 2, 2021

S’mores Sticky Buns with Bread Machine Dough

S’mores Sticky Buns with Bread Machine Dough are our new favorite morning treat. I make the dough for these buns in my bread machine, so the hands on time is less than thirty minutes. When the dough comes out of the machine, it is so soft and pliable. So, it’s a cinch to roll out. Then, the dough gets covered in softened butter, dark chocolate, marshmallows, and graham cracker crumbs. After a second rise, the buns bake in the oven for twenty five minutes. And, that’s it. The s’mores filling is so rich and delicious, that no topping is needed.

The Equipment I Used

  • A Bread Machine- You will need a bread machine for this recipe.
  • A Food Processor- It’s not essential, but I used my food processor to crush up the graham cracker crumbs.
  • A Food Scale- For fool proof baking, I recommend weighing your flour and sugar for this recipe.

The Ingredients Needed for S’mores Sticky Buns with Bread Machine Dough

  • Bread Flour- This recipe calls for bread flour.
  • Milk- Use whole milk.
  • Yeast- Make sure you use active dry yeast.
  • Chocolate- I used Ghiradelli 60 percent dark baking bars. But, if you want sweeter filling, try using milk chocolate, or semisweet chocolate.
  • Graham Crackers- You’ll need to crush them until they’re finely ground.

How I Made my Sticky Buns

  • First, I carefully weighed and measured all of my ingredients. I was very careful, because I knew any mistakes could ruin my dough.
  • Next, I let the bread machine do all the work of heating my ingredients, kneading the dough, and rising the dough.
  • Then, I rolled out the dough and spread it with the fillings.
  • Next, I let the buns rise again and then baked them.
  • Finally, I let them cool for just a few minutes, and then served them up.

If you like cinnamon buns, you simply must try these S’mores Sticky Buns with Bread Machine Dough.

S'mores Sticky Buns with Bread Machine Dough
S’mores Sticky Buns with Bread Machine Dough
S'mores Sticky Buns with Bread Machine Dough

S’mores Sticky Buns with Bread Machine Dough

Sticky Buns filled with dark chocolate, marshmallows, and graham cracker crumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 20 minutes
Course Bread
Cuisine American
Servings 12 buns

Equipment

  • Bread Machine

Ingredients
  

For the S'mores Sticky Buns

  • 6 tbsp. unsalted butter, sliced
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp. salt
  • ½ cup white sugar (100g)
  • 4 cups bread flour (480g)
  • 2½ tsp. active dry yeast

For the S'mores filling:

  • 8 tbsp. softened butter
  • 6 ounces 60 percent dark chocolate, chopped
  • 1½ cups mini marshmallows
  • ¾ cup finely ground graham crackers

For the Egg Wash:

  • 1 egg yolk
  • 1 tsp. water

Instructions
 

  • In a bread machine add all the dough ingredients, in the dough suggested by your manufacturer. Process on the dough cycle.
  • When the dough cycle is done, roll the dough into a 20 by 12 inch rectangle on a large floured board. Spread the dough with the butter and then sprinkle with the graham cracker crumbs. Gently press the crumbs into the butter, and then sprinkle on the marshmallows and chocolate.
  • Roll up the twenty inch side into a log, and then cut it into 12 equal slices. Grease a 13 by 9 non stick metal baking dish with softened butter, and place the dough slices into the pan. Cover the pan and let the buns rise in a warm place for thirty minutes.
  • Preheat the oven to 350 degrees. When the buns are done rising, beat the egg wash together and brush it all over the bun tops and sides. Bake them for 25 minutes or until they're golden brown. Serve warm.
Keyword bread
Tried this recipe?Let us know how it was!
bread machine, breads
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by Sharon
Chickpea Salad Bowls with Lemon Tahini Dressing
January 30, 2021

Chickpea Salad Bowls with Lemon Tahini Dressing

Chickpea Salad Bowls with Lemon Tahini Dressing are a one dish meatless meal. I begin making these bowls by cooking my chickpeas in olive oil, garlic, and red pepper flakes. Next, I make a Lemon Tahini Dressing. Finally, I filled each bowl with lettuce, tomatoes, …

meatless
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by Sharon
Lemon Poppy Waffles with Blackberry Syrup
January 29, 2021

Lemon Poppy Waffles with Blackberry Syrup

Lemon Poppy Waffles with Blackberry Syrup are my new favorite waffles. First, I begin these waffles by mixing up a rich lemon poppy seed batter. Next, I make an easy blackberry syrup. Finally, I make the most delicious lemon whipped cream. I had a really …

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by Sharon
Tangerine and Beet Winter Salad
January 28, 2021

Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad is a filling and delicious salad to serve with practically anything. I love this salad for several reasons. First of all, it uses a bunch of seasonal winter produce, like tangerines and beets. Secondly, it’s full of bright and beautiful colorful vegetables. Just looking at the orange tangerines really cheers up my dull January days. And, lastly, it’s hard for me to think of a meal this wouldn’t go well with. Of course, you could turn this into a main course salad by serving it with a nice bread, or adding in some cooked quinoa or farro.

The Equipment I Used

  • A Sauce pan- I used a three quart saucepan with a lid to boil my beets.
  • A Salad Spinner- Use this to get your greens nice and dry.
  • A Jar- I shake my dressing up in a jar to get it nice and combined.
  • A Bowl- Use a big bowl to toss your salad in, so that the dressing can cover everything.

The Ingredients Needed for Tangerine and Beet Winter Salad

  • Beets- I prefer small beets, because I think they taste sweeter.
  • Tangerines- I used Autumn Honey Tangerines.
  • Extra Virgin Olive Oil- Make sure and use a good quality olive oil. I like the California Ranch brand, which is not at all bitter, like some other brands.

How I Made my Salad

  • First, I cooked my beets. Beets can be very dirty, so it’s important to scrub them before cooking them. Cooking them is very easy. Just simmer them until they are tender.
  • Next, I put all the dressing ingredients in a jar, and just shook them up. That was easy!
  • Then, I tossed all the ingredients together in a big bowl.
  • Finally, I served my salad and everyone loved it.

Another thing I love about this Tangerine and Beet Winter Salad is that it is so quick to make. I made extra, and now I have lots of delicious salad to enjoy for a couple of days.

Tangerine and Beet Winter Salad
Tangerine and Beet Winter Salad
Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad

A beautiful salad filled with tangerines, pistachios, beets, goat cheese, and pomegranates on top of Spring greens. It's all tossed with a red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 4 small beets, scrubbed and trimmed
  • 4 cups Spring greens
  • ½ cup pistachios
  • 2 tangerines, peeled sliced
  • ½ cup pomegranate seeds
  • ½ cup goat cheese, crumbled

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tsp. sugar
  • 2 tbsp. Dijon mustard

Instructions
 

  • Place four small beets, trimmed and scrubbed, in a three quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pots, and simmer the beets for thirty minutes until the beets are tender. Rub the beets under boiling water, to remove the peels. Cut the beets into quarter inch slices.
  • While the beets cook, combine all the vinaigrette ingredients in a jar, and shake it to combine everything.
  • Toss the beets and vinaigrette in a large bowl along with the rest of the ingredients.
Keyword salad
Tried this recipe?Let us know how it was!
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by Sharon
Pork Chops with Roasted Tomatoes
January 26, 2021

Pork Chops with Roasted Tomatoes

Pork Chops with Roasted Tomatoes is an elegant but easy main course. I make this dinner by topping thick bone-in pork chops with with two delicious toppings. First, I slow roast fresh grape tomatoes, which add such sweet and fresh flavor. Then, I make a …

Italian food
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by Sharon