Cinnamon Vanilla French Toast Recipe

Cinnamon Vanilla French Toast Recipe

Ingredients

6 slices of thick bread

5 eggs

2 tablespoons milk (I use 2%)

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1 tablespoon butter

1/8 cup powder sugar (optional)

Directions

Beat eggs into a medium size bowl. Add milk, vanilla, and cinnamon. Mix together. The cinnamon will clump slightly and that is okay. 

On the stove, over medium heat, melt 1 tablespoon of butter and coat bottom of a large non-stick skillet. 

Soak each piece of bread in the egg batter and place onto the skillet. Cook for 4-5 minutes and then flip over and cook the other side. 

To serve I like to cut each slice into triangles and layer them on a square plate. I always finish it by off by using a sifter to sprinkle a little powder sugar on top. It looks pretty and compliments the cinnamon. This recipe serves 3 - 6 people.

Weight Watchers M&M Cheesecake Squares Recipe

Weight Watchers M&M Cheesecake Squares Recipe

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3/4 cup M&M
• 1/2 cup walnuts, chopped
• 1 egg
• 1/3 cup margarine
• 1 cup flour
• 1/4 cup sugar, granulated
• 1/3 cup sugar, brown packed
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F.
• Beat the margarine and brown sugar until light and fluffy.
• Add the walnuts and flour; mix well.
• Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.
• Bake at 350 degrees for about 10 minutes.
• Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.
• Add the egg; mix well.
• Layer 1/2 cup of the M&M candies over the crust; top with the cream cheese mixture.
• Combine the remaining candy and reserved crumb mixture; mix well.
• Sprinkle the crumb mixture over the cream cheese mixture.
• Bake at 350 degrees for about 20 minutes.
• refrigerate at least 2 hours or overnight before serving.

Grilled Pineapple Sundae Recipe

Grilled Pineapple Sundae Recipe

4 pineapple slices, grilled
4 scoops vanilla ice cream
1/2 c. toasted coconut
1/3 c. caramel sauce, warmed
whipped cream, cherries

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

1 1/2 cups of cold cooked rice
1 1/2 cups of coconut milk
2 cups of whole or 2% milk
1/3 cup of sugar
pinch of salt
1 vanilla bean, insides scraped out

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.

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Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ingredients:

• 16 ice cream sandwiches, softened
• 1 16-ounce container chocolate Cool whip topping
• 1 12-ounce jar chocolate fudge topping
• 2 bags (about 16 ounces M&M candies)
• 1/4 cup chocolate syrup

Directions:

Layer 8 of the sandwiches in a 9×13 baking dish side by side, press down a little to join them. Spread evenly 1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2 of the candy over layer. Repeat with another layer of same. Drizzle with chocolate syrup to finish. Cover and freeze 3 hours or until firm. Slice with a serrated knife.

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Vanilla Bean Latte Cupcakes

For the cupcake batter:
1/2 vanilla bean
3/4 cup milk
6 Tbs unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/4 cup all purpose flour
Pinch of salt
1 1/4 tsp baking powder

Preheat the oven to 350° F and line a muffin tin with cupcake liners. Scrape the vanilla bean and add with the pod and milk in a small pot. Heat the mixture and let it simmer for a few a minutes. Allow the vanilla to steep in the milk as it cools. Cream the butter and sugar in an electric mixer until light and fluffly. Add the egg and vanilla to the butter mixture and mix until combined. Sift together the dry ingredients. Remove the pod from the milk mixture. (You can wash and dry the pod for some other use.) Alternate adding the milk mixture and dry ingredients to the egg mixture. Mix each addition until combined. Fill the cupcake liners to half way. Bake at 350 °F for 15-18 minutes or until a skewer comes out clean.

For the espresso filling:
1 cup heavy cream
2 yolks
3 Tbs sugar
1 1/2 tsp instant espresso

Heat half the cream and 2 Tbs of sugar and the espresso in a small pot until just boiling. Whisk together the yolks and remaining sugar. Add half the hot cream mix to the egg mixture while whisking. Return the egg mixture to the pot with the remaining cream and and bring it to a boil while continually whisking. Allow it to boil for several minutes while it thickens. Strain the mixture and let it cool in another bowl. Whip the remaining cream to medium peaks and fold it into the cooked cream.

For the vanilla espresso frosting:
3/4 cup unsalted butter
1 cue confectioners sugar
1 tsp espresso powder
1 tsp vanilla extract

Cream the butter and sugar until light and fluffy. Dissolve the espresso powder in a tablespoon or two of water and add it to mixture along with the vanilla extract. Mix until combined.

Assembly:
Using a small paring knife, cut out the center of each cupcake at about a 45 degree angle so that you have cut out a cone shape with the wide part being the top of the cupcake. Fill each cupcake with a spoonful of the espresso cream. Now cut off the narrow part of the cupcake cone and replace the circular top of the cupcake. Frost each cupcake with a star shaped tip or any tip of your liking. To get the brown swirl effect, make a line of brown food coloring inside your piping bag before fill it with frosting. Use a toothpick so you don’t use too much. Finally you can dust it with ground vanilla beans for decoration.

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