Creating memories in the kitchen...One meal at a time.

Saturday, July 12, 2014

French Toast Roll Ups

Because weekday mornings tend to be pretty crazy with kids and adults heading in a million different directions, we usually keep breakfast pretty simple. Most mornings consist of quick and easy to prepare items like smoothies, oatmeal, or cold cereal with fruit. If my kids are really lucky, I'll whip up a quick batch of scrambled eggs and some toast.

 Because of various sports and activities, we're often rushing out the door on Saturdays sometimes as early as 7 a.m., so on Sundays I insist on having a hot, delicious breakfast. Nine times out of ten it's these yummy waffles, but I like to change it up every once in awhile with pancakes, muffins, monkey bread or french toast.

Enter the french toast roll up-- A fun twist on traditional french toast and not much harder to make either. My kids had fun flattening out the bread with the rolling pin while I  experimented with the fillings. We tried pb & j, strawberry jam and cream cheese, and Nutella with the overall favorites being the latter two. My personal favorite was plain cream cheese. Think churro with a cream cheese center. With the  delicious fillings and even better cinnamon and sugar coating, these are fabulous on their own, but equally delicious dunked in warm, maple syrup. 

French Toast Roll Ups

Makes 8 roll ups (I doubled the recipe for our family of 6 with a few leftovers)

8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled. (Be sure not to overfill).
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.
Posted by: Sallie

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Sunday, January 19, 2014

Chocolate Truffle Cookies with Fleur de Sel and Resolutions

           I hate to admit it, but while my friends and neighbors are starting off the new year resolving to eat healthier and exercise more, I actually quit the gym and made a resolution to make MORE cookies. To be completely honest, I run a few times a week  and started doing these awesome body pump videos, but  I just couldn't fit the 15 minute drive to the gym in my schedule anymore. As I'm writing this I realize how ridiculous that sounds, but with the crazy life I've got going on right now that 30 minutes is like gold.

         I love baking, however, when I started school  last year  it was one of the first things to go. This year I've adjusted a little bit and realized I need to do things for myself and not just study 24/7. I got back into my running regime, starting baking and cooking more, and trying to squeeze in as much time as I can with my family.

          I also made an extremely tough decision and changed my major from Physical Therapy to English.  Just in the first semester it has been so rewarding. I have always loved reading and now I get to curl up every night with some amazing literature and call it homework! Of course having a few cookies while I read just sweetens the deal. Hence the resolution to make more cookies.

          Not only do I love baking and eating cookies, I love sharing them. Having a plate ready when the kids get home from school, taking them to neighbors, or just sharing with someone who's having a bad day makes me happy too. ( I don't know many people who can frown while eating a cookie.) Ultimately, that's what  my resolution is all about--enjoying my life and helping others to enjoy life too. Let's face it. Cookies make life better.

          Reminiscent of these chocolate cookies, these salted truffle cookies are everything their names implies. Rich, intensely chocolate, and just a smidge salty. And while the centers are slightly soft and deliciously fudgy, the outsides are firm and slightly crackly. Pure heaven with a cold glass of milk and a good book.

Chocolate Truffle Cookies with Fleur de Sel

slightly adapted from Ghiradelli and found on Pinterest

**Plan ahead. These cookies require 15 minutes of chilling time**

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups  60 % cacao bittersweet chocolate chips (I used Ghiradelli brand)
2 tablespoon  butter
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup mini chocolate chips, for mixing into the prepared cookie dough
 fleur de sel sprinkled on to taste ( I probably used a tsp. or less.)


In a heatproof bowl over a double boiler, melt bittersweet chocolate chips and butter until smooth. Turn off the stove and let chocolate sit over warm water. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in mini chocolate chips. Chill for 10-15 minutes.
Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

Posted by: Sallie
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