Bonjour! French Toast week...

Cannoli Stuffed French Toast

Valentine’s Day is supposed to be filled Special Surprises, and Indulgences. Cannoli for Breakfast… But, of course!

This French Toast…Creamy Ricotta Filling between two slices of French Bread. Mini Chocolate Chips… But, of course! The French Toast Sandwiches get cooked in a little sizzling Butter, creating a golden brown crust. Sprinkle with Powdered Sugar… and enjoy every single bite!

Ingredients

·       1 cup ricotta cheese

·       1/4 cup powdered sugar

·       1/2 teaspoon vanilla extract

·       1/3 cup semi-sweet chocolate chips

·       2 large eggs

·       1/4 cup heavy cream (or milk)

·       4 slices French bread

·       2 tablespoons butter

·       Powdered sugar-for serving

Directions

1.    In a small bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the mini chocolate chips. Set aside.

2.   In a shallow bowl or pie plate, whisk the eggs and heavy cream together. Spread 2 slices of the bread with the ricotta mixture, about 1/2 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.

3.   In a large skillet, melt the butter. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half on the diagonal and transfer to plates. Dust with confectioners' sugar and serve immediately.

Recipe source…twopeasandtheirpod

Cream Cheese Stuffed

Lemon French Toast   with Strawberries

Strawberries… Croissants… Cream Cheese… Divine!!

Valentine’s Day is coming.

This is a totally not healthy recipe.

Sorry... Not.

Happy.Valentine’s.Day.

Ingredients:

·      6 large, stale butter croissants

·      1 8-ounce package cream cheese

·      1 1/4 cups powdered sugar, divided

·      2 lemons

·      1 1/4 teaspoons lemon extract

·      2 eggs

·      1 1/2 cups milk

·      Strawberry Sauce (recipe below)

·      Sliced fresh strawberries (about 2 cups)

·      Sweetened Whipped Cream (optional)

Instructions:

1.   Slice the croissants in half lengthwise. Set aside.

2.  In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

3.  Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

4. Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

5.  When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

Recipe by Our Best Bites

Strawberry Sauce

This strawberry sauce has about a million uses, is freezer-friendly, and is so much better than that jar of Smuckers Strawberry Sauce that you've had sitting in your fridge since that time you made Banana Splits 1 1/2 years ago.

·      1 pint strawberries

·      1/3 c. white sugar

·      1 tsp. almond extract (my favorite) or vanilla extract

1.   Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

2.  Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

3.  After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

4. Personally, I’m not a huge fan of large chunks of mystery fruit, so I like it smooth, but you can do it however you want.

Recipe by Our Best Bites

French Toast Kabobs

This is not your everyday French Toast…

They say if you put it on a stick, kids will eat it -- and these French Toast Kabobs prove that old saying true!

Kids are drawn to them and you might actually get them to eat some fruit using this method. I used raspberries and blueberries…but you could use whatever fruit you like, such as bananas or strawberries.  Great for brunch!

Of course they are perfect for breakfast… Dare I say serve at a bridal or baby shower?  My first thought is Valentine’s Day Breakfast… kind of looks like Cupid’s arrow…

INGREDIENTS

o  1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf

o  4 whole eggs

o  1/2 cup milk

o  1/4 teaspoon vanilla

o  1/4 teaspoon ground cinnamon

o  1 cup raspberries

o  1/2 cup blueberries

o  6 inch bamboo skewers

o  4 tablespoons butter

o  Maple syrup

o  Powdered sugar

DIRECTIONS

1.    Bake French loaf according to package directions. Slice the French loaf into 1-inch cubes. Preheat oven to 250 degrees.

2.   In a medium bowl, slightly beat eggs, milk, vanilla, and cinnamon. Add half of the bread cubes to the bowl and stir to coat.

3.   In a large saucepan, melt 2 tablespoons of butter. Using a slotted spoon remove the soaked bread cubes and add them to the pan. Cook for 2-3 minutes over medium high heat flipping frequently to brown on all sides. When done, place on a cookie sheet and keep them warm in the oven.

4.   Pour the remaining bread cubes into the egg mixture and stir to coat. Melt the remaining 2 tablespoons of butter in the pan and using a slotted spoon remove bread cubes and add them to the pan. Cook second batch of bread cubes in the same method as the first.

5.   Thread fruit and bread on skewers. Serve immediately with Maple syrup and a sprinkle of Powdered sugar.

recipe source.. thegirlwhoateeverything...

OreoTruffles…

  

                                                   

                                                                                           What can say??

Make them…
Place on a pretty plate and then eat them!

Ingredients

· 16 oz. package of Oreos, divided.  (Total of 45 Oreos)

· 8 oz. package of cream cheese, softened

 Make Them...

1. Crush 9 Oreos in blender and set aside. 

2. Crush remaining 36 Oreos. 

3. Beat cream cheese until smooth and add 36 crushed Oreos.  Beat until well mixed. 

4. Form into 1 inch balls and then roll in remaining crushed Oreos.  Refrigerate on cookie sheet until firm. (Makes about 40)

** Another option … Instead of rolling in crushed Oreos, dip in melted white chocolate and place on wax paper. Top each one with Valentine sugars or sprinkles and let set.