Don’t roll your eyes at the title of this blog post. Because I promise you that after you follow and prepare this recipe for french toast, you will never ever make french toast in a basic way ever again.
This is like the kind of french toast you had at brunch one day somewhere fabulous that you can never really forget about and that you think you could never duplicate at home… but it can be done!
The classic french toast mixture in the recipe calls for 3 whisked eggs combined with a cup of half and half (don’t you dare try and substitute milk for this, it won’t be the same, I promise you) 2 tablespoons of warmed honey and a few dashes of sea salt.
As for the bread, do not use pre sliced store bought bread. Buy a loaf that you can cut up yourself because every great french toast is thick and decadent. I like to use a loaf of Cinnamon Swirl Bread, from a nearby local market but Challah also works great or any white loaf you can slice up. Your slices should be about an inch or so in thickness, but do as you like here.
When dipping the bread in the egg mixture, let it SIT. Don’t just drop and dab and turn and repeat. Let the bread SOAK up the egg mixture until borderline soggy.
Next, use a saute pan or skillet and melt a tablespoon of butter per slice. I prefer to cook my slices one at a time.
Next, put each ‘done’ slice in the oven on the rack and bake at 375 for 5 or so minutes.
Finish with desired toppings, syrup.
I am a real sucker for all things fall, and as soon as the leaves turn I am all about the pumpkin! I find myself overwhelmingly disappointed with basic baked goods and turn my nose up at a pumpkin spice latte.
Over the years, I have made possibly 100 pumpkin desserts and this one takes the cake… no pun intended.
- For the crust:
1 package (1 lb) of Williams Sonoma spiced pecan pumpkin quick
bread mix OR sub for ground graham crackers
- 1 egg
- 1 stick unsalted butter, melted
- For the filling:
1 package cream cheese, at room temperature
- 1 jar (13oz) pumpkin butter
- 3 eggs
- 1 tsp. vanilla extract
- 1 stick unsalted butter, melted
- 1/2 tsp. ground cinnamon
- 15 oz. (470 g) confectioners’ sugar
First, preheat an oven to 350°F and grease a 13-by-9-inch baking pan.
To make the crust, use a stand alone mixer with the flat beater attachment and combine the quick bread or graham mix with one egg and melted butter and beat on low speed until the ingredients come together, about a minute. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until evenly dispersed.
To make the filling, in the mixer bowl, combine the ROOM TEMPERATURE cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the SIFTED confectioners’ sugar and beat well at a medium speed, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Transfer the pan to a wire rack and let cool, then cut into bars.
Rarely do I follow recipes that I find online from start to finish, but this one comes close. As fall is upon us and cooler weather begin to creep in, I get a hankering to break out the crock pot making various dishes including soups, stews and sauces to store up for the long fall and winter seasons. This recipe comes from a well known food blog, called Cooking Classy.
1-2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 cup chopped green onions
2 jalapeños, seeded and minced
32oz chicken broth (more if desired)
2 Roma tomatoes, diced
1 tbsp ground cumin
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Salt, pepper to taste
Pour all chicken broth into crock pot or slow cooker and set for a four hour cook time. Brown chicken with a couple pinches of salt and 1/2 tbsp of cumin on the stovetop in olive oil. Remove from pan, cool and shred. Set aside. In the same pan, salute garlic, onions and jalapeños until tender and add to broth in crock pot. Add the rest of the chopped vegetables to the soup mixture minus the avocado. Shred chicken and add to soup mixture and stir in the remaining of the cumin seasoning. I also add juice from half a lime, the cilantro as well as some fresh ground pepper and 1/2 tsp of sea salt. Let cook for remaining time, stir occasionally and add seasoning per your preference.
Serve fresh with avocado or other desired ingredients as a garnish. Or freeze for a later date.
I really try and eat healthy. Most of the time I follow a paleo routine but there are some things that require ‘the real thing’. This recipe is good enough to fool anyone into thinking its healthy and its cake. So, its a real crowdpleaser.
2 cups coconut sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs and vanilla, stationary mixer is best. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder in a separate bowl, to be added to the sugar mixture later.
After sugar mixture is well blended, gradually add in the sugar mixture until blended. Fold in zucchini until batter is evenly mixed.
Transfer to two 8-in. x 4-in. loaf pans coated with coconut oil spray.
Bake at 350° for 45-50 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
I actually lived near here years ago before this place ever opened. The Beverly Grove area of 3rd Street contains hot spots like The Grove, Beverly Center, Joans On Third, Bar Method, Magnolia Bakery and Toast Cafe. Son Of A Gun is a new restaurant open for lunch and dinner and I finally made my way back to my old stomping grounds to give it a try. I opted to sit at the bar (a very small bar) and order whatever the seasoned bartender told me to which included the Baked Crab Roll which was petite in size and the Uni Pasta.
The crab roll was heaven… I can’t even really explain it. But let’s just say as I am writing this, I want more. It’s small in size so you don’t have to worry about it spoiling the next dish if you opt for one.
The Uni Pasta did not remind me of uni at all. It was just a creamy, melt in your mouth type dish and I’d reckon there won’t be a speck of it left on that plate when you’re done.
Son Of A Gun Restaurant