In The Kitchen - French Toast

One of Matt's favorite breakfast dishes is french toast. So over the years I've played around with different recipes until I decided this was the best one. We don't have it often, but when we do it's a real treat.

With french toast the egg mixture you dunk your bread into is essentially a custard. It's that custard and the use of french bread that makes this so yummy. This recipe will use a full loaf, you can cut the recipe in half if needed. We serve it with butter and warmed maple syrup. Enjoy!

You will need .... 

4 cups Unsweetened Almond Milk *

2 large eggs
2 tablespoons sugar 

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice **

1 loaf french bread

Slice bread on a diagonal. 

Mix milk, egg, sugar, vanilla and spice with a whisk until well blended.

After heating large frying pan to medium and coating with butter or cooking spray, dip each slice of bread into egg mixture to coat both sides. 

 

Cook until browned all over then flip and do other side.

 

Repeat until all slices are cooked. 

* I use almond milk, but you can use regular milk or half & half.

** I like pumpkin pie spice, but you can use apple pie spice or just cinnamon.  

In The Kitchen - Caramel Apples

This is by far the best caramel recipe I've every tasted. You can use this caramel for apples or make it into caramel candies. I've done both and it doesn't disappoint!

1 cup (2 sticks) butter 1 lb dark brown sugar 1 cup light corn syrup 1-14 oz can sweetened condensed milk 1/2 teaspoon salt
1 teaspoon vanilla

Melt butter over medium heat, add brown sugar until dissolved. Add syrup, milk and salt, stirring constantly so that it won't burn. Heat until caramel reaches 245 degrees. Remove from heat and add vanilla.
You must use a heavy bottom pot that is non-stick and you must stir it constantly or it will burn.
This should cover 8 large apples.

6 Tips for the Perfect Caramel Apple

1. Wash your apples and dry well. Water on the surface will prevent the caramel from sticking! Removing that wax coating on apples is also key to get the caramel to stay put. 

2. Really pay attention to your thermometer. I read many recipes, and some tell you to let the mixture heat up to 230 degrees, while some say 250. I found the 245 degree mark worked better, but it can vary for your recipe, so pay attention.

3. Don’t stop stirring. Scorched caramel is not easy to clean up after, not to mention to smell is not good.

4. Have your toppings ready before you start!  

5. Parchment Paper is handy! Many recipes said to use wax paper, but I couldn't get my caramel to stop sticking to the wax paper! I found cutting individual parchment paper squares or shapes to be much easier. It also adds a little pizzazz and ease to serving your apples.

6. Let your caramel apples set in the fridge and cool. The caramel stiffened really quickly and had a nice shine when they were done!

In the Kitchen - Zucchini Bake

I love zucchini and yellow squash. Most of the time I saute it in a little butter, garlic and S&P, but sometimes it's fun to mix it up. This recipe that I'm sharing is very versatile and super easy. Enjoy!

2 medium zucchini cut into 1/2  moon slices.
2 medium yellow squash cut into 1/2 moon slices.
(you can use all zucchini or all yellow squash or add a different veggie if you want)
2-4 Tablespoons fresh basil (less or more depending on your taste)
2 Tablespoons green onion thinly sliced or any onion of your choice diced
1 or 2 cloves of garlic diced (more or less to your taste)
1/2 teaspoon dried thyme
1 cup grated cheese (I used mozzarella & provolone)
1/2 cup coarsely grated Parmesan
S&P to taste

Preheat oven to 350F. Spray an 8x8 baking dish with olive oil. Combine all ingredients, except half of the grated cheese. Bake for 25-30 minutes uncovered.  Sprinkle remaining cheese on top of mixture and bake 10-15 minutes longer.