Love Food, Will Share

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French Toast Muffins

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French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Whisk egg & milk with cinnamon and vanilla.

 

 

Over stuff the muffin tins.

Over stuff the muffin tins.

 

 

Before they are baked.

Before they are baked.

 

 

 

 

 

 

Right out of the oven.

Right out of the oven.

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

Add maple syrup.

Add maple syrup.

 

 

 

 

 

 

 

Lots of maple syrup.

Lots of maple syrup.

 

 

Very tasty!

Very tasty!

 

 

 

 

 

 

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

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French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

  • 1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Streusel Topping:
  • 1/4 cup cold butter
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • Butter and Maple Syrup, for serving, optional

Instructions

  • Grease a 12 cup muffin tin and set aside.
  • In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
  • Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
  • When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  • Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

https://www.lovefoodwillshare.com/french-toast-muffins/

 

Cookie Dough Brownies

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Cookie Dough Brownies starts with a fudge brownie and then is topped with a cookie dough layer and to make them even better, another layer of chocolate.

As promised in my post for Chocolate Chip Brownies, here is the recipe for Cookie Dough Brownies. This is the perfect recipe to dress up a brownie, not that a brownie needs to be dressed up, but once in awhile it’s nice to have a more decadent brownie, and this is it. I have made these multiple times for bake sales and they are always a hit. So, the next time you make brownies, take the extra few minutes and make this recipe, you won’t be disappointed. 

Spread on the cookie dough layer.

Spread on the cookie dough layer.

 

 

Add the chocolate layer.

Add the chocolate layer.

 

 

Spread the chocolate layer.

Spread the chocolate layer.

 

 

 

 

 

 

 

Cookie Dough Brownies

Cookie Dough Brownies

 

 

Cookie Dough Brownies

Cookie Dough Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

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Cookie Dough Brownies

Rating: 51

Yield: 9 x 13 Pan, 20 bars

Cookie Dough Brownies

Ingredients

  • 1 batch of Chocolate Chip Brownies
  • 1 stick of butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 tbsp. shortening
  • 1/2 cup chocolate chips

Instructions

  • In a bowl add the butter, brown sugar and sugar; mix to combine. Add in the milk, vanilla and flour; mix to combine. Spread this mixture on top of the pan of brownies.
  • In a microwavable bowl, add the shortening and chocolate chips. Microwave for 30 seconds, stir to combine. If not completely melted, microwave for an additional 15 to 30 seconds. Stir to combine. Spread the chocolate mixture on top of the cookie dough layer. Place the pan in the fridge until chocolate layer has set.
https://www.lovefoodwillshare.com/cookie-dough-brownies/

 

 

 

 

 

Molasses Cookies

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Day 4 of the Twelve Days of Christmas Treats features Molasses Cookies. These are my hubby Bill’s favorite cookie. He told me last week he remembers making Molasses Cookies with his Mom, Lorna and sister, Kathy. Bill remembers Lorna shaping the cookie’s into a ball and rolling the cookie in sugar, then he or Kathy would “smash” the cookie to flatten it a bit with a glass before they were baked.

I love sharing Christmas memories and traditions. Do you have any special memories or traditions in your family? Maybe something that dates back to your childhood or a new tradition you have started? I would love to hear your answers, please leave a comment below.

This recipe was adapted from The Yummy Life

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Molasses Cookies

Yield: Approx. 24 Cookies

Molasses Cookies

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3/4 cup butter, melted
  • 1 cup plus 1/3 cup sugar, divided
  • 1 egg, room temperature
  • 1/4 cup molasses

Instructions

  • In small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, & ginger; set aside. In medium bowl, with mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Stir in molasses. With mixer on low speed, gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.
  • Preheat oven to 375 degrees. Roll dough into walnut sized balls (use cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.
https://www.lovefoodwillshare.com/molasses-cookies/

Molasses Cookies

Form the cookie and roll it in sugar

 

Press down and flatten each cookie just a bit.

Press down and flatten each cookie just a bit.

 

 

 

 

 

 

 

 

 

They smell so good coming out of the oven :)

They smell so good coming out of the oven 🙂

 

 

Crispy on the outside, soft and chewy on the inside.

Crispy on the outside, soft and chewy on the inside.

 

Peppermint Sugar Cookies – Official Launch

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Welcome to Love Food, Will Share where I hope I can inspire you to make delicious and nutritious meals in your kitchen. It has been a dream of mine for over three years to start a food blog, I am so happy this day is here. I enjoy cooking and often share my recipes with family and friends, and now I will share them with you!

What is a food blog? It is a place where I will post recipe’s and share information about food, restaurants, businesses and much more. There are many different ways you can follow me;  Facebook, Twitter, Instagram, Pinterest or sign up for e-mail updates. So, take the time to sign up for updates and share this information with your family and friends. Thank you for your interest in my blog.

My first set of posts will be, Twelve Days of Christmas Treats. I have put together some simple and delicious treats for you to make and share with friends and family this holiday season. Day 1 of the Twelve Days of Christmas Treats is Peppermint Sugar Cookies. These cookies are light and crisp and the peppermint candy canes add a festive touch.

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Peppermint Sugar Cookies

Yield: 4 Dozen Cookies

Peppermint Sugar Cookies

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1 package (11-1/2 ounces) chocolate, melted
  • 6 candy canes, crushed

Instructions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
  • Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  • Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.
  • Note: You can sprinkle these cookies with cookie decorations in place of candy canes.
https://www.lovefoodwillshare.com/official-launch-peppermint-sugar-cookies/

I would recommend dipping about 6 cookies at a time, then adding the crushed candy canes. You don’t want the chocolate to set before you get the candy canes added.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

I used red chocolate in the recipe. If you can’t find the red chocolate (I bought mine at Fleet Farm), you can use white almond bark and add some red food coloring to make it red or you have the option to just use white or milk chocolate.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

Please take a moment and give me comments and feedback below, it would be greatly appreciated.