It’s no secret I really like breakfast for dinner.
French toast is my first choice, almost always, but my kids really love pancakes.
I love to switch it up so they aren’t plain. This recipe sounds simple yet tasty.
I would top it with slices of apples or maybe get really creative and add apple pie filling.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2 cups fat-free milk
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 medium apple – peeled, cored, and chopped
Ready In: 25 m
- In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Add apple.
- Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown.
Do you like breakfast for dinner? What’s your favourite go to?
How do you spruce things up so they aren’t boring?
Today’s Tasty Tuesday combines my love of Nutella and Cinnamon buns!
Prep Time: 5 minutes
For the Rolls
one 8-count can refrigerated crescent rolls (like Pillsbury Big & Flaky Crescent Rolls)
about 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)
1 tablespoon+ cinnamon
For the Glaze
2 to 3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3/4 cup+ confectioners’ sugar
splash of cream or milk, optional
For the Rolls – Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. Sprinkle generously with cinnamon, to taste.
Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don’t overbake because these are meant to be gooey.
While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don’t use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they’ve cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.
I am a sucker for breakfast dinner. Pancakes, eggs & bacon, waffles, french toast. I love them all. But sometimes I feel like they are a bit plain and I want to change it up. Searching through Yummly for french toast and this gem showed up!
Peach French Toast Bake
Via The Food Network
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Serving suggestion: Top with a dollop of vanilla yogurt, a drizzle of maple syrup and a side of Canadian bacon.
Before really diving into the blogging world I had no idea there were so many National Days. I mean, of course I knew some of the basic ones but the blogging world has introduced me to so many more national days than I could imagine existed.
For instance, did you know that today is National Grilled Cheese day?
I didn’t. I also didn’t have a dinner plan for tonight, so it was helpful to find that out.
On that note, today’s Tasty Tuesday is grilled cheese with a twist.
PIZZA GRILLED CHEESE SANDWICH
Found on Kirbie Cravings
- 6 slices of bread
- 3 tbsp butter spread
- 1 1/2 cups of shredded mozzarella cheese
- 21 slices of pepperoni
- 3/4 cup marinara sauceMakes three sandwiches.
1. Spread about 1/2 tbsp butter on one side of each slice of bread.
2. Spread 1/4 cup of cheese on three slices of bread, on top of un-buttered side. Spread 7 slices of pepperoni on top of cheese for each of the three slices . Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).
3. Place frying pan on stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.
How amazing does this sound?
Seriously, pizza and grilled cheese mixed together?
Now I’m sad we’re just having regular old grilled cheese tonight.