Raspberry lemon French toast strata

1/3 cup pure maple syrup, plus additional for serving
4 cups 1-inch cubes day-old country-style white bread with crusts
1 pint fresh raspberries
4 large eggs
2 cups 1% milk
1 cup half and half
finely grated zest of 1 lemon
1/4 teaspoon salt
3/ teaspoon vanilla extract
1/2 teaspoon cinnamon
Arrange rack in center of the oven and preheat to 350°F.

Lightly butter 11-inch oval gratin dish. Scatter bread cubes and raspberries in dish, pour in maple syrup.

In large bowl, whisk together eggs, half and half, milk, lemon zest, vanilla extract, cinnamon and salt; pour over bread cubes.

Bake strata until puffed and golden brown, about 1 hour. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

Dobos torte

Sponge Cake Layers

6 large eggs, separated, at room temperature
1 cup (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together
pinch of salt

1. Position the racks in the middle of the oven and set it at 400 F (200 C).

2. Cut off a piece of baking paper, long enough to cover the entire area of the baking tray.

3. Beat the egg yolks, 2/3 cup (81g), confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5. Pour the mixture onto the baking sheet, using a spatula to spread evenly. The mixture is adequate for covering 4 large rectangular baking trays. Don’t be concerned if the mixture is not spread out 100% evenly.

6. Bake sponge layer for approximately 5 minutes, or until the top starts to puff up and adopt a golden brown colour. Remove from the oven, place another piece of baking paper to cover the top of the layer and flatten with another baking tray. This ensures that the layer is even. Allow to cool and repeat above processes for the remaining mixture.

Chocolate Butter cream

4 large eggs, at room temperature
1 cup (200g) superfine sugar
4oz (110g) 72% cocoa bakers chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes. (For this process, I would recommend getting someone to help. By the time I was done, my arm felt as if it was going to fall off)

4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Caramel topping

1 cup (200g) superfine Sugar
100ml Water

Stir the sugar and water in a small saucepan. Bring to a boil over a medium heat without stirring
Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel, about 160°C/320°F
Tip: Don't let it leave your sight, it changes to caramel very quickly and becomes dark and bitter even faster
Remove from heat and allow to cool slightly so it thickens a bit
Using a teaspoon, drizzle or pour the caramel onto the parchment or silicon mat, making patterns within each of the circles
Allow to harden

Recipe adapted from www.eatshowandtell.com

Crepes with strawberries and cream

Makes 12 crepes

250 g flour
2 cups milk
3 eggs
1 Tb. oil
pinch of salt
1/2 cup seltzer water

In a blender or food processor, combine all the igredients and pulse until fully incorporated and no lumps remain.
Refrigerate, covered for an hour.
In a saute pan set over medium high heat, laddle 1/4 -1/3 cup batter (depending on the size of your pan) and cook 1-2 minutes on each side.

Pumpkin Spice Muffin

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 small packages (1/4 cup each) dried fruit and nut mixes (I used Trader Joe's Omega Trek Mix)

1.Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2.Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in the fruit and nut mix.
3.Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Curried Egg Salad

1/3 cup Greek yogurt
1 tablespoon fresh lime juice
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
6 hard-boiled large eggs, chopped
1 cup diced (1/4-inch) Granny Smith apple (from 1 apple)
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro


Whisk together yogurt, lime juice, curry powder, mustard, salt, and cayenne in a bowl until combined. Add eggs, apple, onion, and cilantro and stir to combine.

Apple Cinnamon Walnut Muffins

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg
1/2 cup vanilla Greek yogurt
1/4 cup 1% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour
1/2 cup chopped walnuts

Topping:

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups

3. Measure 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, 1/2 teaspoon cinnamon and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add almond extract, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine yogurt and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and yogurt mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture and walnuts. Divide batter evenly among muffin cups.

5. Combine brown sugar and 1/4 teaspoon cinnamon and sprinkle evenly over muffins. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from pan.

Lemon Raspberry Muffins

1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 egg
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup raspberries

1.Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2.In a large bowl, mix together the yogurt, oil, lemon juice, egg, and lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
3.Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

White chocolate chip cookies

1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups white chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Mango Salsa

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 tablespoon ectra virgin olive oil
salt and freshly ground pepper to taste

mix all ingredients in a bowl and refrigerate at least for an hour

Caged Innocence

I bought this beautiful necklace from such a talented artist on Etsy - check out her wonderful creations

Cherry dark chocolate oatmeal cookeis

1 cup unsalted butter, softened at room temperature
1/3 cup natural brown sugar
1/3 cup organic sugar
1 Tbsp cocoa
1/2 tsp vanilla extract
3/4 cup old-fashioned rolled oats
1 cup + 2 Tbs white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 egg + 1 egg yolk
1 1/2 cups dark chocolate chips
3/4 cup dried tart cherries

1.Preheat the oven to 350 degrees.
2.Whisk together flour, salt, cocoa, and baking soda then set aside.
3.In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs, and vanilla. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
4.Stir in chocolate chips and cherries. Scoop dough into balls cookie sheet, about 1 inch apart. Bake for 12-14 minutes or until the tops begin to brown.
5.Allow cookies to cool for three minutes before removing them from the baking sheet.

Mango raspberry smoothie

1 C. frozen mango

1 C. frozen raspberries

1 6 oz container vanilla yogurt

sugar/honey to taste

1/2 milk

Add ingredients to blender as listed above. Puree until smooth and creamy.

Spinach Lasagna

1 (red) onion, chopped

2 cloves of garlic, chopped
1 tbsp olive oil
2 28 oz cans diced tomatoes
2 tbsp tomato paste
1 tsp oregano
1 tsp thyme
1 tsp basil

2 cups ricotta cheese
2 cups grated mozzarella cheese, divided
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
1 tsp oregano
Salt and pepper to taste
9 to 12 cooked lasagna noodles
1/2 cup grated Parmesan

Preheat oven to 350°F.

Heat olive oil in a pan, sautee chopped onion until translucent. Add garlic and saute an additional minute. Add diced tomatoes, tomato paste, oregano, thyme and basil. Cook over medium/low heat for 30 minutes.

In a large bowl mix ricotta, 1 cup of the mozzarella, egg, spinach, salt, pepper and oregano.

In a 9- x13-inch non-reactive baking pan, layer 1 cup of the tomato sauce, then a layer of noodles, a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with half of the remaining cheeses. Bake 1/2 hour to 45 minutes, then sprinkle remaining cheese on top, and bake for an additional 10 minutes.

Macadamia Raspberry White Chocolate Cookies

1/3 cup butter
1/4 cup raspberry jam
1 egg
1 1/2 cups all-purpose flour
1/3 cup white sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup chopped macadamia nuts
8 ounces white chocolate, chopped

Directions

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks."

Banana Blueberry Muffins

2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean."

Raspberry Chocolate Chip Muffins

1 cup unbleached all-purpose flour
2/3 cup whole wheat flour

3/4 cup quick-cooking oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the first seven ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack."