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Hi sweet people, I hope you are coping with everything that is going on around the world. All we can do is pray and have hope for better days ahead. Sending you all the biggest warmth felt hugs.Easter might not feel the same this year for a lot of people, but I know that baking […]
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These Meyer Lemon & White Chocolate Blondies are a bright, fresh twist on a classic blondie recipe for an easy-to-make treat that citrus-lovers will love. Blondies are bar cookies that are similar in texture to brownies – dense and chewy – but don’t use cocoa powder or chocolate in the same way that brownies do. In fact, many of them don’t use chocolate at all. These Meyer Lemon & White Chocolate Blondies do use chocolate and come so close to the texture of traditional brownies that I was tempted to call them a white chocolate brownie, even though “blondie” is a bit more accurate here.
Lemon and white chocolate are an excellent flavor combination. White chocolate is rich and buttery, sweeter than other chocolates. In good quality white chocolate – meaning white chocolate that is made with real cocoa butter and not other vegetable solids – you should taste flavors of milk and vanilla, as well as getting a smooth and creamy finish. The flavors in white chocolate go well with lemon, and the bright citrus flavor of lemon contrast well with the richer notes of the chocolate.
In this particular recipe, I opted to use meyer lemons. Meyer lemons are just as bold in flavor as regular lemons are, but they have less acidity and don’t pack quite as much bite as their regular counterparts. The meyer lemon goes particularly well with the white chocolate.
The bars are chewy and flavorful, though a crisp edge develops around the bars where the blondies come into contact with the pan. You’ll taste a strong lemon flavor, as well as a rich creaminess from the white chocolate. There is white chocolate melted into the batter and that contributes to the blondies’ satisfyingly chewy texture. There are plenty of white chocolate chips stirred into the batter, along with fresh lemon zest that really pops in the finished bake.
These blondies taste even better the day after they are baked, as the white chocolate and lemon flavors meld together and you get even more lemon flavor in every bite. If you don’t have meyer lemons available – and you can find them at many markets, as well as at farmers markets, because they grow year-round – you can use regular lemon zest. The bars will still be delicious, but the flavor will be slightly brighter than bars made with meyer lemons. The bars keep well for several days after baking when stored in an airtight container.
Meyer Lemon & White Chocolate Blondies
1/2 cup butter
2 oz white chocolate, chopped
1 cup sugar
1/4 tsp salt
1 large egg
1 tbsp meyer lemon zest (from 1 large lemons)
1 cup all purpose flour
1/2 cup white chocolate chips
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt the butter on high heat. When butter is completely melted, add in chopped white chocolate and allow it to melt. Stir until smooth and allow to cool slightly.
In a large bowl, whisk together sugar and egg until well-combined. Beat in salt and lemon zest until well combined. Stir in chocolate mixture.
Stir in flour and mix until no streaks of dry ingredients remain. Fold in white chocolate until no streaks of flour remain.
Transfer batter – batter will be thick – to prepared baking dish and spread into an even layer.
Bake for 30-35 minutes, or until bars are set and light golden.
Cool completely in the pan before slicing.
Makes 16.
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WHY YOU’LL LOVE THIS RECIPE: This French Toast Sticks recipe is everything you want in a fun, on-the-go breakfast. It’s sliced bread soaked in a delicious spiced custard, pan-fried to perfection and served alongside some warm maple syrup. It’s so easy to make – even kids can make them!
As a mom, I know how hectic it can be in the mornings when you’re juggling many different tasks at once. The last thing you want to stress out is making your little one something for breakfast. Well, I’ve developed a foolproof recipe that is sure to get your morning started on the right foot.
This French Toast Sticks recipe is a bite-sized version of regular French toast. Who wouldn’t love to enjoy these best dippable sticks infused with cinnamon sugar with fingers but no mess?! It’s a very simple recipe you can make for your kids or even for your kids to make themselves – you can even make it a family activity and get cooking in the kitchen together!
In less than 30 minutes using a few simple ingredients, you’ll have warm and soft cinnamon French Toast Sticks to dip into your favorite sauces or pair with your favorite toppings. Have fun, and enjoy!
French Toast Sticks are essentially regular French toast sliced up into bite-size strips, perfect for eating with fingers and dipping into syrup! This dish is pan-fried and typically composed of bread, egg whites, milk, and spices. In my version, I use egg yolks instead of the whites, as using the whites will make it taste too eggy.
Contrary to popular belief, French toast does not originate from France – although there is a French Toast in France called pain perdu. French immigrants in America popularized the dish, hence the name French toast. The dish actually comes from a collection of Latin recipes in the 1st century CE. Since then there have been many renditions, taking on variations of names such as “eggy bread,” “Bombay toast,” “gypsy toast,” and “poor knights.”
You can always use store-bought bread for your French Toast Sticks, but if you’re going to make everything else homemade, why not take a stab at making your bread from scratch? Not only will you get a lovely loaf of bread at the end, but you’ll also gain some valuable bread-baking skills.
Good news – I already have Homemade Challah and Homemade Brioche recipes for you to try out! Feel free to experiment with different kinds of bread as well.
You can always go right dusting your French Toast Sticks with powdered sugar and dipping them into a hefty amount of maple syrup or pair them with a favorite sauce.
But, if you want to take your French toast to the next level, I highly recommend trying out my Homemade Raspberry Sauce for dipping and serving them alongside a fresh bowl of berries for a fruitier touch. You can even add some melted butter on top.
For those mornings when you need a quick breakfast or snack, these French Toast Sticks are a great option! Simply let your bread soak in the custard overnight in the refrigerator, and fry off as usual.
Your French Toasts Sticks are best served the day it’s fried. However, if you want to save your unfried sticks for breakfast meal-planning or to savor another day, you can place them in the refrigerator for 4 to 5 days. You can also stack your sticks with some parchment paper in between, place them in a freezer bag, and freeze* them for 1 to 2 months. Or store leftovers that have been fully cooked in the freezer for 1 to 2 months.*
*Prepare for the freezer: freeze unfried or cooled cooked sticks on a baking sheet in a single layer until solid. Then transfer solid sticks into a freezer bag or container.
Why are my French Toast Sticks soggy?
Your sticks can turn out soggy if the bread you used is too fresh and thin. It will soak up too much of the custard and make it hard to fry properly. To prevent this from happening, make sure to use stale bread, as it has a better chance of soaking up the custard. You can also take fresh bread and bake it off so that it becomes drier.
Can I make French Toast without eggs?
Yes, you can! Although the taste and texture will differ without the egg yolks, you can make a great alternative version without eggs. Check out my Egg Substitutes article for more details.
Can I cook French Toast Sticks in the air fryer?
Air fryers are super convenient and are another option for cooking your French Toast Sticks. To air fry your French Toast, line or spray the basket with nonstick oil. Place your sticks inside, making sure they aren’t too crowded and fry them off at 375 to 400 degrees Fahrenheit for 5 to 6 minutes. In between, make sure to flip them so they are evenly cooked on both sides, and enjoy!
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Or stack uncooked French Toast Sticks with parchment paper in between, and freeze in freezer safe bags* for 1 to 2 months (cook from frozen when ready).
Or store fully-cooked leftovers for 1 to 2 months.*
*Prepare for the freezer: freeze unfried or cooled cooked sticks on a baking sheet in a single layer until solid. Then transfer solid sticks into a freezer bag or container.
The post French Toast Sticks appeared first on Gemma’s Bigger Bolder Baking.
This chai tea latte is a Starbucks copycat that’s warm and comforting with chai spice and tea, maple syrup, and milk. It’s paleo and vegan but can easily be made traditionally as well.
I hope you’ve been enjoying the healthy drinks I’ve been posting lately like this Matcha Protein Shake and these Turmeric Ginger Shots. It’s still terribly cold here, so here’s a hot drink to warm up with!
Should it already be warming up in your neck of the woods, try this Iced Chai Latte. It’s simply an iced version of today’s recipe. 🙂
You only need 4 ingredients and boiling water to make this.
You can make it ahead by making a big batch of chai concentrate and keeping it in your fridge so you have it ready for the week! Just warm it for 30 seconds in the microwave before making a hot latte or use it cold for an iced latte.
I use 1 cup of boiling water, 4 tea bags, and 1 teaspoon of chai spice.
The Hindi word for tea is chai. It refers to a mix of spices like cinnamon, cardamom, ginger, cloves, and black pepper that is steeped like tea and is considered a healing beverage.
Each ingredient in chai spice contributes to health benefits that make you feel good with each sip.
Black pepper and ginger help stimulate digestion and much more. You can read more extensively on the benefits of ginger here.
Cloves have natural painkilling and antibacterial properties, cardamom has been used as a mood elevator and cinnamon helps to support circulation and respiratory functions.
And that’s just the tip of the iceberg.
Chai has earthy notes like tea spiced with zingy ginger and sweetened with cinnamon with fragrant herbal notes of cardamon and cloves. It can be spicier with more ginger and pepper or less spicy with more cinnamon.
Its warming spices are robust and soothing.
Morton and Basset is my favorite chai spice, but if you can’t find it in your grocery store, you can make your chai spice mix or swap it for cinnamon.
I also like this Spicewalla Masala Chai Spice which contains ginger, cinnamon, green cardamom, black pepper, clove and allspice. It’s a finely ground powder mix that is needed for this drink.
Often, when you search for chai spice powder, you get spice mixes but not finely ground powders, so you definitely want the fine powder mix for this drink.
If you’re vegan or have dietary restrictions, watch out for milk powder and sugar in the ingredients list. You definitely don’t want that for this recipe.
This chai latte recipe is both vegan and paleo. But before you buy chai spice powder or chai tea bags, you should check for funky additives like artificial coloring, flavorings or sweeteners. You’ll also want to avoid products with any milk powders.
For paleo, you’ll want to use unsweetened cashew or almond milk that doesn’t contain additives.
Yes, but it depends on your dietary restrictions. If you don’t have any limits, you can use whatever type of sweetener you’d like.
I use maple syrup to sweeten my drinks and have close to 200 baked treats that are sweetened with maple syrup. I think maple syrup complements the flavors in this drink perfectly, but again, it’s up to you.
Honey would also be nice if you’re not vegan, and I think maple sugar would be nice. It might be more difficult to dissolve, but I think it would taste great.
Nope! I almost always used cashew milk because it’s creamy, but you can use whatever milk you want.
Almond milk is a good alternative for a paleo or vegan diet. But Can you Froth Almond Milk? Yes, you can, and if you read the post, you’ll learn the best ways to froth plant-based milk for all your lattes.
Soy and oat milk are also good options, and to make a traditional latte, use whole milk.
If you’re using black tea with chai spice, it has caffeine. You can make non-caffeinated chai by mixing the chai spice in hot water and adding sweetener and milk.
You can also find chai tea bags that don’t contain black or green tea, just the spice mix, that are non-caffeinated.
I hope you’ll love this chai tea latte! I’d love to see your photos if you share them on social media. Please tag #texanerin so I can be sure to see them. Thanks. 🙂
How often can you indulge in a healthy meal. With this Stuffed Chicken Breast with Spinach recipe, you can. Inside juicy chicken breast lies a flavorful mixture of spinach, ricotta, and herbs, creating a dish that is both delicious and nutritious.
Remember when, on Easter mornings, you would crack open a chocolate egg, only to find a toy or — gasp! — chocolate bars inside? Well, this is sort of like that, except instead of chocolate inside chocolate, it’s spinach and ricotta inside a chicken breast. So it’s the adult equivalent. Seriously though, it’s something healthy and delicious inside something healthy and delicious. It feels decadent and yet, it is so healthy. And if you’re feeding this to your kids, it’s a great way to get some greens in them without them really being aware of it. AND it’s quick and easy. Need I say more?
Step 1: Preheat the oven to 350 F
Step 2: Make your filling by finely dicing your onion, garlic and shred the spinach. Then mix this together with the ricotta, olive oil and salt and pepper.
Step 3: Use a sharp knife to cut the chicken breasts lengthways in half.
Step 4: Fill the chicken breast with the delicious creamy spinach, it’s nice to add as much filling as you can.
Step 5: Use a kebab stick or toothpicks to weave together the chicken breasts so that they stay together in the oven.
Step 6: Place the stuffed chicken breast into an oiled cast-iron pan.
Step 7: Put a pat of butter on each breast and place in the oven for 10–15 minutes on each side.
Here are a few other ideas for you on what combinations you could use to stuff the chicken:
You can also rub some spices or herbs with a little olive oil onto the chicken to add extra flavour and colour:
Absolutely, see what you have in the fridge; this recipe is a good way to use up any vegetables you may have from previous meals. Take a look at the ‘Variations’ section to get some ideas.
Try to add more of the filling in so that it is really stuffed. Don’t forget that butter, it really adds some decadence. You could also add ingredients with more robust flavor, like olives or sundried tomatoes.
Ovens vary. What is ‘high’ heat in one might ‘medium-high’ in another. You might need to cut down the cooking time, or you could try covering the chicken with foil or a lid to keep some of the moisture in the pan.
Ha! It’s like asking how much is in a dash of salt. The general consensus is, a pat of butter is equal to about 1 to 1 1/2 teaspoons. I like to think of it as a little slice (see pics).
Let the chicken cool completely. Wrap each breast in plastic or aluminum foil. It will keep in the fridge for up to 4 days. You can also freeze the chicken. Wrap it in plastic or foil then place it in a freezer-safe bag or container. It should last for up to 3 months. When reheating, make sure the chicken reaches an internal temperature of 165°F.
How often can you indulge in a healthy meal. With this Stuffed Chicken Breast with Spinach recipe, you can. Inside juicy chicken breast lies a flavorful mixture of spinach, ricotta, and herbs, creating a dish that is both delicious and nutritious.
The post Stuffed Chicken Breast with Spinach appeared first on Baked Bree.
On Monday’s episode of “The Fix,” The Jones recap Saturday’s Heat-Pacers Game 6, before discussing Roy Hibbert’s postgame remarks, Grant Hill’s retirement, the NBA’s Executive of the Year, Masai Ujiri, returning to Toronto, and why it sounds as though Lionel Hollins is done coaching the Memphis Grizzlies.
All that, plus Hodor, the G-spot, crepes, Ep. 1000 plans, and Pakistani cricket.
An average of five mid-majors have earned at-large invites to the NCAA tournament the past few years. Which teams have the best chance of growing that number in 2023?
The following short video of Boston Celtics Head Coach Brad Stevens is is provided to the Coaching Toolbox by eCoach.
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In this 3 on 3 drill, Coach Stevens teaches his concepts for defending a screener who must be guarded as a shooter.
Then, after taking away the shot from the popping screener, the defenders must fly out to guard the next available actions.
Make sure that your sound is on to view this drill.
Click the play arrow to watch the drill
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Favorite Sets of 2021- College Edition by Chris Filios Here are just some of my favorite sets of the 2021 college basketball season, featuring top 10 offensive teams- Gonzaga, Kansas, and Purdue. It is still quite early on in the season, but there have been a number of great, quality sets that have caught my […]
The post Favorite Sets of 2021- College Edition by Chris Filios appeared first on Mens Basketball Hoopscoop.
Among the elite programs in all of college sports, the Blue Devils continue to produce some of the best talent in the game on an annual basis. Here’s our list of the top 20 players to don a Duke uniform — listed in chronological order.