Simple Sunday: Cinnamon Raisin Baked French Toast

It's Sunday people. The day where the hardest question you should face is should I have breakfast in bed or on the couch? I'm normally a couch person myself but there is one constant on Sundays- I stay in my pajamas for as long as the day allows. This delicious breakfast allowed me to be in my pajamas and out of the kitchen. I prepped it the night before and just tossed it in the oven this morning. Fifty minutes later breakfast was ready to serve. So simple and it was ahh-mazing!

 

I used cinnamon raisin challah bread from a bakery in Boston called Cheryl Ann's in Brookline. But you can use any cinnamon raisin bread that's dried out and thicker sliced. If you lay the bread out for a few hours it dries out nicely. When you start with a great product like Chery Ann's challah bread- then it's pretty hard to not get a quality baked French toast. So start with your favorite bread and this will end up great! 

Bonus: it's a great menu item for when you have guests over. You can entertain while the oven is doing all the work. 

Cinnamon Raisin Baked French Toast 

Fridge:

7 eggs

3/4 heavy cream 

2 cups milk 

1/4 cup cold butter (4 tbs) 

Counter:

4 1/2-5 cups dried out and hand torn cinnamon raisin bread 

Pantry:

2 tsp vanilla extract

1/2 tsp salt

1/4 cup white sugar  

1/4 tsp cinnamon 

1/4 cup light brown sugar

1/4 cup ap flour 

Pinch of nutmeg 

Canola oil spray 

Optional:

Pure maple syrup or whipped cream for serving 

Tools:

Large mixing bowl

Small bowl 

Whisk

Measuring cups spoons

2 qt baking dish 

Plastic wrap 

Prepare the night before (or at least 4 hours baking): 

Spray baking dish with canola oil spray or rub down with butter. Add the torn up pieces of cinnamon raisin bread to the baking dish. 

In large bowl add the eggs, milk, heavy cream, vanilla, cinnamon, white sugar and nutmeg. Whisk well until sugar is dissolved. Pour over the cinnamon raisin bread. Cover with plastic wrap and press down firmly, careful that the liquid doesnt overflow. Place in the fridge overnight or for at least 4 hours.

Streusel topping: In the small bowl add the remaining ingredients- cold butter, light brown sugar and all purpose flour. Using your hands mix everything together until it forms a wet sand consistency. Set aside to pour on top of the soaked cinnamon raisin bread before baking.

Preheat oven to 350 degrees. Remove dish from fridge and take off the plastic wrap. Sprinkle the streusel topping evenly over the top.  

Place dish into the oven and bake for 50 minutes to an hour. You will know it is done when the top is crispy and it's still a little spongy to touch. Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve with maple syrup or whipped cream. Or both!! Enjoy! Xo

Fennel & Coconut Mussels

I think I can speak for all Fijians when I say that we LOVE our coconut milk. Growing up one of my jobs was scraping the coconuts to squeeze out fresh coconut milk. There is nothing in the world like fresh squeezed coconut milk. But in the states we use canned which is good but not great. Oh the sacrifices we make! 

Coconut is constantly paired with seafood in Fiji- everything from seaweed to clams to fish. We call it lolo and it might just be seafood's best friend. 

While I'm backing up my boyfriend on his recent health movement- I made these awesome fennel and coconut mussels. The flavor profile is much more Thai than Fijian but the end result is just damn delicious. Plus mussels are such a cheap seafood so it's worth giving these a try! 

Fennel & Coconut Mussels 

Fridge:

2-2 1/2 lbs raw mussels (check for cracked or already opened mussels and discard, remove beards*) 

2 to 2 1/4 cups fennel, small dice 

3 lemongrass stalks, roughly hammered with the back of your knife OR 2 tbs of jarred lemongrass with juice 

2 tbs cilantro, minced

1 tbs basil, minced

2 tbs scallions, minced 

1/2 jalapeño, minced with seeds (optional  if you don't want spice/heat) 

Counter:

1 medium shallot minced, about 1/2 cup 

3 garlic cloves, minced 

Zest of 1 lime 

Juice of 2 limes 

1 1/2 tsp ginger, grated 

Pantry:

1- 14 oz can of lite coconut milk 

2 tbs cornstarch 

2 tbs canola oil 

2 tsp salt

Fresh pepper to taste 

1/2 tsp ground coriander 

1 1/2 tbs Thai green curry (optional if you want stronger Thai flavors- I did not add this) 

Tools:

Large pot or Dutch oven with lid 

Wooden spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

1 large bowl 

Colander or strainer 

In the large bowl add your mussels. Be sure to remove all the cracked or already open mussels. Sometimes you can tap the open mussels to see if they will close up- if they do, you can still cook with them. Make sure you never seal the raw mussels in a bag or container. They need air to survive so make sure your fish monger pokes holes in the bag or open the bag before refrigerating. Pour the 2 tbs of cornstarch over the mussels and then fill bowl with water making sure to cover the mussels. Allow to sit for 15 minutes. This helps get rid of any sand or grit remaining in the mussels. After 15 minutes strain and rinse under cold water. Set aside in fridge for cooking. 

Heat canola oil in the large pot over medium heat. Once hot add fennel and shallots. Cook for 5 minutes or until shallots become opaque. Add the garlic, ginger and jalapeño. Cook for another 3-4 minutes. The fennel should begin to soften by this point. 

Once fennel begins to soften, add the coriander, salt and pepper. Cook for another minute. Pour the coconut milk in and turn the stove to low. Add the lime zest and lime juice. If using fresh lemongrass (my store was out so I had to use jarred) add now. Simmer everything for 10 minutes- allowing flavors to meld. Taste at this point to see if you want more salt or pepper. 

Now add mussels, cilantro, basil and scallions. You can reserve some fresh herbs to toss on top when serving as well. Cover the pot with the lid and cook for 5 to 7 minutes- stirring half way. The mussels should be open and ready to eat.

Remove from heat and serve immediately- adding fresh herbs if you want. You can serve it with rustic bread to dip in the sauce. These might be my new favorite mussel recipe! Enjoy! Xo

*This is a mussel's beard and should be removed by pulling it off or cutting it off with scissors. 

Apple Blueberry Cornmeal Griddle Cakes

What is a griddle cake, you ask? It's the same idea as a pancake with the added element of cornmeal and it's typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and gosh damn they were good! I think I ate my weight in griddle cakes this morning. 

You can make the batter the night before and surprise your favorite person this Valentine's Day with breakfast in bed. These will win you BIG points- trust me. I mean who doesn't love breakfast in bed?? (Hint, hint Chris) 

Apple Blueberry Cornmeal Griddle Cakes 

Fridge:

3/4 cup milk (preferably whole) 

1 egg

1 cup blueberries, washed and dried

Butter, maple syrup or whipped cream to serve (optional)

Counter:

1 apple (I used Granny Smith)- peeled and grated (almost 3/4 cup) 

Pantry:

3/4 cup ap flour plus 1/2 tbs 

3/4 cup cornmeal 

1/2 tsp salt

2 1/2 tsp baking powder

1/3 cup white sugar plus 1 tbs 

1 tsp vanilla extract 

1- 3.9 oz individual applesauce (little less than 1/2 cup)

Canola oil spray

Tools:

2 large mixing bowls

1 small mixing bowl

Whisk

Measuring cup/spoons

Peeler 

Box grater 

Griddle or large nonstick sauté pan 

Spatula 

In the small bowl add the blueberries, 1 tbs of white sugar and 1/2 tbs of ap flour. Mix well and set aside.

In one large bowl add 3/4 cup flour, cornmeal, salt, baking powder, and remaining 1/3 cup sugar. Whisk together well. 

In the other large bowl add grated apples, applesauce, egg, milk and vanilla extract. Whisk well. 

Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine. 

At this point you can refrigerate until the next morning. 

Heat your griddle or sauté pan over medium heat. Once hot- spray with canola oil. Using a 1/2 cup measuring cup- add batter to center. Allow to spread on its own, shaking pan gently. Cook on first side until it begins to bubble slightly- a few minutes. Use the spatula to flip- do it gently so the blueberries don't fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done. 

Serve with whipped cream or some butter and syrup. Or best yet- all three!! Enjoy them this weekend!! Xo

Lemon Rosemary Pound Cake

Lemon and rosemary are best friends in my mind. I love pairing them together in savory dishes and even cocktails (Lemon Rosemary French 75- yes please!!). But I have never thought of making them into a sweet treat until yesterday. I had all these ideas but I was craving something I'd want to eat with vanilla bean ice cream. So lemon rosemary pound cake with a streusel center became my next recipe mission. And bonus it will be the perfect treat to bring to my boyfriends parents house this weekend! Yay! Happy weekend everyone! 

Lemon Rosemary Pound Cake

Fridge:

1 cup (2 sticks) butter, softened 

4 tbs butter, cold 

4 eggs 

1 1/2 tsp rosemary, very finely minced 

Counter:

1/4 cup fresh lemon juice 

Zest of 1 lemon 

Pantry:

1 1/2 cups all purpose flour plus 1/2 cup extra

1 1/2 tsp baking powder

1/2 tsp salt 

1 1/4 cup white sugar

1/4 cup brown sugar 

1 1/2 tsp vanilla extract 

Canola oil spray 

Confectioners sugar for dusting (optional) 

Tools:

2 large mixing bowls

1 small mixing bowl

Measuring cups/spoons

Microplane 

Cutting board

Chopping knife

Electric hand mixer 

Spatula

9x5 loaf pan 

Preheat oven to 325 degrees. Spray loaf pan with canola oil. 

In one large bowl cream together 11/4 cup white sugar and 2 softened sticks of butter using the electric hand mixer. Once creamy, add an egg- one at a time- mixing in between each addition. Add vanilla extract, minced rosemary, lemon juice and lemon zest. Mix well. 

In other large bowl add flour, salt, and baking powder. Mix well. 

With the electric mixer on- slowly add the dry ingredients into the wet bowl. Make sure the scrape down the sides and combine well. 

In the third small bowl add brown sugar, cold butter and the extra 1/2 cup of flour. Mix using your hands until it becomes granular- similar to damp sand. Set aside. 

Pour half of the batter into the loaf pan. Using the spatula spread evenly into the pan. Then take the streusel mixture and pour evenly onto the batter. Pour remaining batter on top and smooth out evenly with spatula. 

Place loaf pan into preheated oven and bake for 45 minutes to an hour at 325 degrees. Cake is done when a toothpick comes out clean when poked in the center. Remove from loaf pan to cool and dust with confectioners sugar if you want to serve. Enjoy it! Xo

Quick Side: Sautéed Kale & Roasted Sweet Potato

Busy days call for easy dinners. This side pairs well with all proteins and is super healthy and tastes great! I'm not one to usually ride the kale train (it's good but come on people?!) but it sautes well while keeping its heartiness. And this isn't a recipe that really needs exact measuring- little more or less of anything won't hurt it- which helps a lot on Mondays when my brain isn't fully functioning for the work. Try it out and let me know how it goes!  

Sautéed Kale & Roasted Sweet Potato 

Fridge:

2-3 cups or large handfuls of baby kale, roughly ripped up

Counter:

3 cups sweet potato, peeled and medium dice 

2 garlic cloves, minced

Juice of half lemon, approximately 1 1/2 tbs 

1/2 medium onion, thinly sliced (about 3/4 cup) 

Pantry:

1 tsp chili powder 

1/4 tsp crushed red pepper flakes

2 1/2 tbs olive oil 

2 tsp salt

Fresh pepper to taste 

Tools:

Baking sheet

Sauté pan

Wooden spoon 

Measuring spoons/cups

Cutting board

Chopping knife 

Preheat oven to 375 degrees. 

Place peeled and diced sweet potatoes on baking sheet. Sprinkle with 1 1/2 tbs olive oil, chili powder, 1 tsp salt and fresh cracked pepper to taste. Toss with your hands to cover all pieces well. Place baking sheet in the oven and bake for 45 minutes to an hour or until they are easily pierced with a knife. Remove from oven and set aside. 

Heat sauté pan over medium heat. Add 1 tbs of olive oil. Once oil is hot- add onions and garlic- stirring consistently for a few minutes. When they have begun to soften, add crushed red pepper flakes and sauté for a minute longer. Then add your kale and remaining 1 tsp of salt and fresh pepper to taste.  

Sauté for a few minutes until leaves just begin to wilt slightly and then squeeze half the lemon over it. Toss well. Sauté for a minute more before adding the roasted sweet potatoes. Sauté for another 30 seconds to a minute and then remove and serve. Enjoy! Xo