Berry French Toast Bake

Berry French Toast Bake
A tasty treat with beautiful presentation.
Prep Time
2 hours (20 minutes hands-on)
Number of Servings
Serves 12
Ingredients
Directions
  1. Grease a 9-x-13-inch baking dish.
  2. Cut bread into 1-inch cubes.
  3. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon and salt until well combined. Add bread cubes and toss until well coated.
  4. Pour French toast mixture into prepared pan. Top with berries, distributing them evenly over top. Cover and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat oven to 350 degrees. Bake for 30 to 40 minutes, until golden brown on top. Serve warm with powdered sugar or maple syrup.

Mimosa Cupcakes

Mimosa Cupcakes
Prep Time
1 hour 15 minutes
Number of Servings
Serves 12
Ingredients

  • Cupcakes

    • [q:1 3/4] cups all-purpose flour
    • 1 tsp baking powder
    • [q:1/2] tsp baking soda
    • [q:1/4] tsp sea or Himalayan pink salt
    • [q:1/2] cup butter, softened to room temperature
    • [q:3/4] cup cane sugar
    • 1 Tbsp orange zest
    • [q:1 1/2] teaspoons Simply Organic Pure Madagascar Vanilla Extract
    • 1 Tbsp orange juice
    • 2 eggs, room temperature
    • [q:1/3] cup sour cream, room temperature
    • [q:1/2] cup champagne

  • Frosting

Directions
  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting:
    1. While cupcakes are baking, add champagne to a small saucepan over medium-high heat.
    2. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons.
    3. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.
Nutrition Info
377 Calories, 2 g Protein, 89 mg Cholesterol, 37 g Carbohydrates, 34 g Total sugars (33 g Added sugars), 0 g Fiber, 24 g Total fat (14 g sat), 145 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus

Holiday Spiced French Toast Casserole

Holiday Spiced French Toast Casserole
with Brown Rice Bread
Ingredients
  • 1 loaf of Gluten-free Brown Rice Bread, cut into 1-inch cubes
  • 5 large eggs using an egg alternative like Just Egg
  • [q:1 1/2] cups unsweetened almond milk (or any preferred dairy-free milk)
  • 2 tbsp pure vanilla extract
  • 2 tbsp ground cinnamon (plus 1 tsp for cinnamon sugar topping)
  • [q:1/2] tsp ground ginger
  • [q:1/3] cup Coconut sugar (+ 1 tsp for cinnamon sugar topping)
  • 2 tbsp melted butter alternative
  • [q:1/4] cup Maple syrup, for drizzling
  • 2 tbsp orange zest
  • [q:1/2] cup chopped nuts (pecans or walnuts)
  • Fresh berries for serving
  • Powdered sugar for dusting
Directions
  1. Prepare the Dish: Grease a 9×13 baking dish. Add the bread cubes, spreading them evenly.
  2. Make the Custard: In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, ginger, coconut sugar, melted butter alternative, and orange zest until well combined.
  3. Combine: Pour the custard mixture over the bread cubes, pressing down gently to ensure they soak well.
  4. Refrigerate: Cover with plastic wrap and refrigerate for 2 hours.
  5. Preheat Oven: Preheat the oven to 350°F. Let the casserole sit at room temperature for 30 minutes.
  6. Add Toppings: Mix the reserved 1 tsp cinnamon with 1 tsp coconut sugar and add the chopped nuts on top.
  7. Bake: Bake for 45 to 50 minutes or until golden and set in the center.
  8. Serve: Let cool for 10 minutes before slicing. Serve warm with some vegan whipped cream, and a drizzle of maple syrup.
Nutrition Info
Made with [q:1/2] cup pecans and 2 cups strawberries: 498 Calories, 12 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 22 g Total sugars (15 g Added sugars), 4 g Fiber, 13 g Total fat (6 g sat), 291 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Calcium

Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies
Prep Time
45 minutes, plus 1 hour chill time
Number of Servings
Makes 24 cookies (serves 24)
Ingredients
  • 2 cups all-purpose flour
  • [q:1/3] cup unsweetened cocoa powder
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsalted butter, at room temperature
  • [q:1 1/3] cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • [q:3/4] cup chocolate chips
  • [q:1 1/4] cup coarsely chopped peppermint candy canes
Directions
  1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
  3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
  4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
  7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
  8. Repeat steps 6 and 7 to make remainder of cookies with the dough.
Nutrition Info
281 Calories, 2 g Protein, 25 mg Cholesterol, 56 g Carbohydrates, 44 g Total sugars (35 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 93 mg Sodium [nut:1] Vitamin A, Phosphorus

Eggnog French Toast Casserole

Eggnog French Toast Casserole
with Sliced Almonds and Cranberry-Maple Syrup
Prep Time
55 minutes
Number of Servings
Serves 10
Ingredients

  • Cranberry-Maple Syrup

    • [q:1 1/2] cup maple syrup
    • 1 cup cranberry sauce
    • 1 Tbsp grated orange zest

  • Eggnog French Toast

    • [q:2 1/2] cups eggnog
    • 6 large eggs
    • 2 tsp vanilla extract
    • [q:1/8] tsp salt
    • 18 slices sturdy (not-too-soft) bread, divided
    • 6 Tbsp unsalted butter, melted, divided
    • [q:3/4] cup sliced almonds, divided
Directions
  1. In a saucepan over medium heat, stir together maple syrup, cranberry sauce, and orange zest until mixture is well combined and heated through. Set aside.
  2. Adjust oven rack to middle position. Preheat oven to 350°. Grease a 13x9-inch baking dish.
  3. Whisk eggnog, eggs, vanilla, and salt together until well combined. Set mixture aside.
  4. Place 6 of the bread slices in an even layer on bottom of greased dish. You may need to trim bread so slices will fit in a single layer. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
  5. Place 6 more of the bread slices over first layer of bread. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
  6. Place final 6 slices bread over second layer of bread. Brush slices with remaining 2 tablespoons of melted butter.
  7. Pour eggnog mixture over layers of bread, making sure all bread is submerged in liquid. Sprinkle last [q:1/4] cup of almonds over.
  8. Bake on middle rack of oven for 30 minutes, until mixture is golden brown and bubbling around edges. Serve with cranberry-maple syrup.
Nutrition Info
528 Calories, 14 g Protein, 152 mg Cholesterol, 75 g Carbohydrates, 46 g Total sugars (28 g Added sugars), 4 g Fiber, 20 g Total fat (8 g sat), 355 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Calcium, Zinc, [nut:1] Vitamin A, Vitamin B6, Folate. Iron, Magnesium

Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
Prep Time
55 minutes, plus 2 hour dough chill time
Number of Servings
30 to 32 cookies
Ingredients

  • Cookie Base

    • [q:2 1/4] cups all-purpose flour
    • [q:1/2] tsp baking powder
    • [q:1/2] tsp salt
    • 2 sticks unsalted butter, at room temperature
    • [q:3/4] cups granulated sugar
    • 1 large egg, at room temperature
    • 1 tsp vanilla extract

  • Pumpkin Pie Filling

    • 1 cup canned pumpkin purée
    • [q:1/4] cup granulated sugar
    • 2 Tbsp plus 2 tsp brown sugar
    • [q:1/2] tsp ground cinnamon
    • [q:1/2] tsp ground ginger
    • [q:1/4] tsp ground nutmeg
    • [q:1/4] tsp salt
    • [q:1/8] tsp ground allspice
Directions

  1. Make Dough

    1. in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
    2. In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
    3. Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.

  2. Make Filling

    1. In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
    2. Keep covered in refrigerator until ready to use.

  3. Prepare Cookies

    1. Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
    2. Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
    3. Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
    4. Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.

  4. Bake Cookies

    1. Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
    2. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Info
3 cookies: 299 Calories, 3 g Protein, 49 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 1 g Fiber, 19 g Total fat (12 g sat), 164 mg Sodium, [nut:2] Vitamin A

Chocolate Pomegranate Tart

Chocolate Pomegranate Tart
Prep Time
25 minutes, plus 4 hours chill time
Number of Servings
Serves 10
Ingredients

For the Crust

  • 20 chocolate sandwich cookies
  • [q:1/4] cup unsalted butter, melted

For the Filling

Directions
  1. Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
  2. Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
  3. In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
  4. Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  5. Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
  6. Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
  7. Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
Nutrition Info
328 Calories, 3 g Protein, 40 mg Cholesterol, 32 g Carbohydrates, 25 g Total sugars (18 g Added sugars), 3 g Fiber, 23 g Total fat (14 g sat), 125 mg Sodium, [nut:1] Vitamin A, Iron, Magnesium, Phosphorus

Thanksgiving Baked Oat Muffins

Thanksgiving Baked Oat Muffins
Prep Time
60 minutes
Number of Servings
6 muffins
Ingredients
  • [q:3/4] cup pecans, divided
  • 1 medium sweet potato (about 6 oz)
  • [q:1/2] cup almond or regular milk
  • 1 large egg
  • [q:1 1/2] cup oat flour
  • [q:1/4] cup packed brown sugar
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground allspice
  • 1 tsp baking powder
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
  2. While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
  3. Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
  4. When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
  5. In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and [q:1/2] cup of the chopped pecans.
  6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining [q:1/4] cup of pecans over tops of muffins.
  7. Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.
Nutrition Info
1 muffin, made with almond milk: 287 Calories, 6 g Protein, 27 mg Cholesterol, 41 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 12 g Total fat (1 g sat), 250 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), [nut:1] Vitamin A, B6, Calcium, Iron, Magnesium, Zinc

Raspberry Clafoutis

Raspberry Clafoutis
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 1 tsp unsalted butter
  • 2 cups raspberries, fresh or frozen
  • 3 eggs
  • 1 cup whole milk
  • [q:1/2] cup small-curd cottage cheese
  • [q:1/3] cup sugar
  • [q:1/2] cup flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375°. Grease bottom and sides of a [q:9 1/2]-inch round glass baking dish with butter.
  2. Place raspberries in bottom of greased dish.
  3. Whisk together eggs, milk, cottage cheese, sugar, flour, and vanilla extract in a bowl.
  4. Pour egg mixture over raspberries. Bake until puffed and golden, 40 to 45 minutes.
Nutrition Info
185 Calories, 8 g Protein, 89 mg Cholesterol, 27 g Carbohydrates, 16 g Total sugars (11 g Added sugars), 3 g Fiber, 5 g Total fat (2 g sat), 108 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Phosphorus

Strawberry Shortcakes

Strawberry Shortcakes
with Maple Whipped Cream
Prep Time
90 minutes
Number of Servings
Serves 6
Ingredients
  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • 8 Tbsp unsalted butter cut into [q:1/2]-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • [q:1/2] cup sour cream
  • [q:1/4] cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream
Directions
  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and [q:1/4] cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a [q:1/2]-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Nutrition Info
Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, [nut:5] Vitamin C, Phosphorus, [nut:4] Vitamin A, Folate, [nut:3] Vitamin B1 (thiamine), B2 (riboflavin), [nut:2] Calcium, [nut:1] Vitamin B3 (niacin), B6, B12, E, Iron
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