Wednesday, November 30, 2011

Overnight Baked Caramel French Toast


1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
 1/3 cup chopped pecans

French Toast:
3 eggs
1/2 cup milk 1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread 


1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.

3. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.  Enjoy!

Monday, November 21, 2011

Buttermilk Fried Chicken



  • 2 chickens (3 pounds each), cut in 8 serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening


Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Enjoy!

Friday, November 18, 2011

Yummy Gourmet Thai Chicken Pizza



  • Pizza Dough
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon honey
  • 2 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Pizza Sauce
  • 3 1/2 tablespoons peanut butter
  • 3 tablespoons brewed black tea
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons chili oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons honey
  • Pizza Topping
  • 1 boneless chicken breast half, cooked and sliced into thin strips
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup shredded carrots (optional)
  • 1/4 cup bean sprouts (optional)
  • 1 tablespoon paprika
  • 1 small fresh red chile pepper, finely chopped
  • 1 teaspoon salt
  • 4 green onions, sliced
  • 1 cup grated mozzarella cheese
  • 1 carrot, peeled and grated
  • 1/4 cup chopped fresh cilantro


  1. Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
  5. To make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth.
  6. In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
  7. Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.

Wednesday, November 16, 2011

Cherry Vanilla Cheesecake Bars

In a food processor pulse together until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
1 cup flour
1/4 cup packed brown sugar
1/3 cup cold butter
Save a 1/2 cup of this crumble mixture to sprinkle over the top later. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
Cheesecake Filling

Beat together until smooth and fluffy
1 cup cream cheese (8 oz or 250 grams by weight)
3 tsp vanilla extract
1 tbsp lemon juice
1/4 cup white sugar
1 large egg
Fold in

2/3 cup glace cherries
Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface; bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving. Refrigerate to store. Enjoy!

Monday, November 14, 2011

Coconut and Walnut Zucchini Bread

Super moist and delicious zucchini bread.  I got the original recipe from an old Betty Crocker cookbook I had since I was a kid and changed it up.  The original recipe had tons of oil, so I changed that up by adding some applesauce.  You can decrease the cholesterol by using egg substitute in place of eggs.  I also changed our some of the ap flour for whole wheat flour.  I increased the flavor by adding pumpkin pie spice which is cinnamon, nutmeg, and cloves.  This is one of my daughter's favorite things I make, though she prefers the chocolate chip version ;-)  Happy baking! -Miranda

  • 3 cups of grated zucchini (squeeze most of liquid out)
  • 2 cups of ap flour
  • 1 cup of whole wheat flour
  • 2 cups of sugar
  • 1/2 cup of brown sugar
  • 3/4 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten
  • 1 tablespoon plus 1 teaspoon of vanilla
  • 2 teaspoons of ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/3 cup of flaked coconut
  • 1/3 cup finely chopped walnuts or pecans
  • * You can substitute coconut and nuts for chocolate chips if you prefer a chocolaty zucchini bread

Heat oven to 325 degrees. Grease bottoms only of 2 baking pans, 9 x5 x3 inches.  Beat all ingredients on low speed, scraping bowl constantly for 1 minute.  Beat on medium speed for 1 minute.  Pour into pans and bake until toothpick inserted in center comes out clean, about 1 hour.  Cool 10 minutes and remove from pans.  Cool completely before slicing. Enjoy!

Sunday, November 13, 2011

Mmmmm...Coconut Flour Pancakes

adapted from Nourishing Days


  • 4 eggs
  • ½ cup milk
  • ½ cup of either yogurt or kefir (available at Whole Foods)
  • 2 tsp pure vanilla extract
  • 1 TBS honey
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4-1/3 cup of coconut flakes (more or less depending on your preference)
  • ¾ cup coconut flour (available at Whole Foods)
  • 1 tsp baking soda
  • butter for frying.

Preheat cast iron skillet over low heat and preheat your oven to 250F. In a large, using a hand mixer, bowl beat eggs until frothy. Mix in milk, vanilla, and honey, salt and cinnamon. Then add in coconut flour and baking soda, and blend together until you have a smooth consistency.
Grease pan with butter. Ladle approx. ¼ cup of batter into pan for each pancake. This batter will be slightly thicker than your usual pancake batter. So you will have to spread out slightly with the measuring cup or back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.
Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Add butter to the pan before each new batch.
Once the pancakes are finished cooking, place them on a cookie sheet in the oven to keep warm while you cook other batches. Makes approx. 10-12 pancakes, depending on the size of your eggs.
Serve hot with butter and maple syrup. Enjoy!