Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna
Makes enough for about 4 large portions or 6 smaller portions
70g butter melted
140g light brown sugar, 30g from sprinkling
Bread with crusts cut off (I used plain bread)
5 eggs – medium
1 tsp vanilla essence
cinnamon as per your taste
2 tbsp butter (not melted)
Icing sugar for decoration (optional)
- Add the melted butter and brown sugar together and mix thoroughly
- Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
- Add a layer of your bread slices
- Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
- Sprinkle about 15g of the sugar and some cinnamon over
- Add another layer of bread slices and butter the slices.
- Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
- Refrigerate overnight
- In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
- I popped under grill for a minute to gently crisp up and brown a bit more (optional)
- Drizzle a little icing sugar and Maple Syrup all over and devour!
OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.
4 slices of wholemeal bread (you can of course use white)
2 tbsps extra light philly (cream cheese)
1 egg beaten
salt & pepper
1 tsp honey
2 tsp cinnamon
- Mix cream cheese, honey and 1 tsp cinnamon together
- Take a rolling pin over the bread slices to flatten
- Spoon the cream cheese filling into centre of 2 slices of bread
- Place the other slices over top to make a parcel
- Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
- Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
- Using a fork press down the outer edges of the 2 parcels to seal the bread together
- Dip the parcels into the egg mixture coating thoroughly
- Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
- I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.
So Yummy and delicious!
I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.
6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)
1 cup Milk
1 tsp vanilla essence
2 tbsp sugar (brown or white, your choice)
1 tsp cinnamon
2 tbsp butter – melted
Maple Syrup to serve
- Preheat oven to 180 deg
- Cut bread into long slices. Mix sugar and cinnamon and set aside.
- Whisk together eggs, milk and vanilla
- Soak the bread in the egg mixture and let excess drip off
- Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
- Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
- Bake in oven for 15 minutes
- Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
- Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
- Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
- Whisk the eggs together then add to the mixture, mixing together.
- Once combined add in the flour and mix well, it should look like a pancake batter.
- Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
- Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
This was my 2nd batch of today, after a night out last night we wanted some Home Comfort Food, so off to the kitchen I went and decided on a quick Muffin Recipe. After looking at what I had in cupboards my Maple Syrup and Chocolate combo were just the ticket to tackle our munchie (hungry) feeling!
Makes 6 Muffins
125g Self Raising Flour
50g Softened Butter
1 egg beaten
50g Caster Sugar
40g soft light brown sugar
1 tbsp semi skimmed milk
2 tbsp Maple Syrup
FOR THE TOPPINGS
1 handful (20-30g chocolate drops)
1 Cup (50g Icing Sugar)
1 tbsp Semi Skimmed Milk
1/2 tsp Vanilla Extract
- Preheat oven to 180 deg. Line a muffin tine with paper cases.
- Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.
- Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.
- Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.
- Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.
- Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.
- 5 minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.
- Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!
- Allow to cool for 10 mins……….and then devour….YUMMY!
Check out my banana and Coconut Muffins here also.
BEWARE!……your kitchen WILL get messy! lol!
Maple Syrup and Chocolate Muffins
Servings Per Recipe: 6
Amount Per Serving
- Total Fat: 8 g
- Saturated Fat: 4.6 g
- Trans Fat: 0.3 g
- Cholesterol: 45.4 mg
- Sodium: 79.2 mg
- Total Carbs: 42 g
- Dietary Fiber: 1 g
- Sugars: 19.6 g
- Protein: 5 g
One again I had a truly different taste sensation when visiting Florida this year, pancake and Maple Syrup were everywhere….much to my boyfriends delight! You had them for brekkie with Maple Syrup, eggs, bacon etc and then again on the menu for dessert with ice cream and flavoured sauces……oh Yum! Here is my homemade version…inspired by (Denny’s).
Makes about 14 pancakes.
300g Plain White Flour ( to make it a bit healthier, you can use wholewheat instead)
4 tsp Baking Powder
1/2 tsp salt
4 tsp cinnamon
2 tsp caster sugar
2 tsp vanilla essence
100g chocolate – to make sauce
1 jar Maple Syrup (your choice)
- Sieve the flour into a large bowl, add in Baking Powder, Salt, Cinnamon, Sugar and mix.
- Then add in eggs, milk and vanilla essence, mix through with spoon until blended making sure there are no lumps in he mixture, do not over mix.
3. Sprat a little cooking oil into a frying pan and heat through at high heat. Pour 1/2 a ladle or 1/2 cup of mixture onto the frying pan and even out with back of spoon, cook for approx 1-2 mins, you know it’s ready to turn when you see an even covering of holes.
4. Flip and cook for approx 1 min. Remove and continued to repeat until all done.
5. Keep warm in a warming drawer or in your oven at 70-80 degrees until finished.
6. If using Chocolate Sauce – break bar into chunks and put into a small pan, melt on Induction Hob Number 1 for about 5 mins. If using conventional method, melt in a glass bowl oven boiler water on hob.
6. Serve with Maple Syrup and Hot Chocolate Sauce……Mmmmmmmmmmm!!
I recently visited Florida on holiday and found my taste buds loving Waffles and Maple Syrup, a classic combo in America! Inspired by different flavours I put a twist on this fab and tasty dish.
For the chicken:–
2 Chicken Breasts
1 egg – beaten
Couple of Dashes of Tabasco Sauce
Salt & Pepper
2 Toasted Waffles
1 tsp coriander
For the Sauce:–
1 tsp olive oil
1 small garlic clove – crushed
200ml chicken stock
2-3 tbsp Maple Syrup
1 tsp white wine vinegar
1 tbsp Chilli flakes or powder
1 tsp coriander
- Toast waffles and let cool, break into pieces and put into a food processor, blitz until you get fine breadcrumb pieces, lay baking sheet onto tray, pour waffle crumbs onto tray and bake in the oven for 4 mins at 180 deg.
2. Pat dry chicken pieces then season with salt and pepper. Beat egg with Tabasco sauce and pour into a flat dish, pour waffle crumbs into another flat dish and season with coriander. Take one piece of chicken breast at a time, first dipping in egg then into crumbs making sure they are fully covered. Lay back onto baking sheet.
3. Preheat oven to 180 deg and bake for approx 25-30 mins being careful not to over cook the crumb.
4. Meanwhile heat oil in a small pan and fry the garlic for about 1 min, then add chicken stock, vinegar, syrup, coriander and chilli, bring to the boil and allow to reduce by half (takes approx 5-7 mins). Put to the side to allow to thicken slightly.
5. Remove chicken from oven and serve with the spicy maple sauce……you can reheat the sauce in a microwave for 20 seconds if need to. Yum!