Tag: chocolate chips

Strawberries and Cream Overnight Challah French Toast

Sometimes you need a show stopper recipe for brunch.  This is IT!  It is also easy to prepare because you do the work the night before.  This frees up your morning for other tasks you need to tackle!  Make sure to serve this with fresh whipped cream, real maple syrup and lots of fresh berries.  Your company will go crazy for this one.  You could even change it up and add blueberries or even some chocolate chips. The good news is the kids love this recipe, too!  This recipe comes from my Aunt Arlene…queen of the overnight french toast! This has become a staple in all of my brunch menus. I hope you love this Strawberries and Cream Overnight Challah French Toast as much as we do!

Strawberries and Cream Overnight Challah French Toast Strawberries and Cream Overnight Challah French Toast

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Strawberries and Cream Overnight Challah French Toast
 

Ingredients
  • 1 CHALLAH CUT INTO SMALL SLICES
  • MAKE CUSTARD:
  • 8 EGGS
  • 1½C. MILK
  • 1½C. HEAVY CREAM
  • 4T. SUGAR
  • 1T. VANILLA
  • DASH CINNAMON

Instructions
  1. Grease a 12×16 cookies sheet and lay challah slices flat in one layer.
  2. Mix all custard ingredients and pour over the bread.
  3. Cover tray and refrigerate over night.
  4. Uncover in the morning and turn over each slice.
  5. Dot the slices with the diced butter.
  6. Bake uncovered in a preheated 350 degree oven for 50-55 minutes.
  7. Serve with fresh whipped cream, berries and syrup!

3.4.3177

 

The post Strawberries and Cream Overnight Challah French Toast appeared first on Hugs and Cookies XOXO.

Keto Hazelnut Chocolate Chip Cookies


| © 2018 |

Rich, delicate, moist and chewy – – these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

  • 200 g Hazelnut meal
  • 10 g Psyllium husk powder
  • 10 g Arrowroot powder
  • 120 g Erythritol
  • 1 tsp Baking powder
  • 100 g Salted butter, chopped and melted
  • 1 Egg, medium
  • 1 tsp Vanilla extract
  • 150 g No-sugar added chocolate chips
  1. Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
  2. Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
  3. Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
  4. Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
  5. Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

| © 2018 |

| © 2018 |
Eat,Drink And Be Merry!

Keto Hazelnut Chocolate Chip Cookies


| © 2018 |

Rich, delicate, moist and chewy – – these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

  • 200 g Hazelnut meal
  • 10 g Psyllium husk powder
  • 10 g Arrowroot powder
  • 120 g Erythritol
  • 1 tsp Baking powder
  • 100 g Salted butter, chopped and melted
  • 1 Egg, medium
  • 1 tsp Vanilla extract
  • 150 g No-sugar added chocolate chips
  1. Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
  2. Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
  3. Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
  4. Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
  5. Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

| © 2018 |

| © 2018 |
Eat,Drink And Be Merry!

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