… I was uncontrollably addicted to this iced latte. Maybe it was the ritual of pouring sweetened vanilla milk over translucent coffee hued ice cubes that sat on a bed of whipped cream, or the classic glass and the cute little glass pitcher you were presented with, all complete with an old school doily…Read More...
… the beauty of this dessert is that it’s very forgiving. Don’t have enough milk? Splash in some cream or half and half. Out of sugar? Add sweetened condensed milk…Read More...
Oh my word was this delicious! there is nothing more comforting than a big bowl of croissant pudding with a scoop of vanilla ice cream. Nothing. I’m thinking of putting this in the breakfast mix as well!
Here’s what you’ll need for a medium sized dish
6 mini croissants (or 3 big ones)
6 slices of white bread
1 cup brown sugar
1/2 cup white sugar
1 Tblspn vanilla
1/2 tsp cinnamon
pinch of nutmeg
2 cups milk
Preheat your oven to 350F. Grease a medium sized baking dish. Cut the croissants and bread into cubes and place in the dish. In a bowl whisk the eggs and sugars. If you want you can just use white sugar, but using the brown sugar gives the pudding a butterscotch flavour. Once the eggs and sugar are completely mixed, add the vanilla, cinnamon, nutmeg and milk. Whisk until everything is combined and pour over the bread and croissant cubes. Let the mixture soak into the bread and press down to get the top pieces coated. Bake for about 40-45 minutes. Serve with vanilla ice cream and you will have a house full of happy people!
This recipe can easily be made smaller. Just half all the ingredients. You can also use all bread if you want!
To me sundays are not for relaxing at home or just sitting in front of the tv all day. Sundays are all about sunday brunch, and all the cafe’s and restaurants have caught onto that too. But sadly here in little Ilmenau brunch isn’t seen more than waffles and the typical baked goods. So sadly I have to cook up the delicious brunch menu’s available to all you lucky Lahori’s.
Here’s a recipe for an open breakfast burrito. I’m not a fan of baked beans, but they can be added on top.
It’s so simple. I made it in the oven because it’s so much easier. But the layer of tortilla takes a normal omelet to a whole new level, and a little bit of cheese never hurt anyone. This recipe is for 4 people, but if you’re willing to make individual ones you’ll need round pans the same size as the tortillas available.
Here’s what you need:
1/4 cup milk
1/2 tsp salt
1/2 tsp white pepper
1 cup shredded cheese
1 Tblspn butter
Preheat your oven to 200 C. Grease a 13×9 pyrex dish with the 1 T butter. Cut the tortillas into 1 inch thick strips and evenly line the bottom of the dish with them. In a medium bowl whisk the eggs for 2 minutes, then whisk in the milk and seasoning. Pour the egg mixture over the tortilla strips and sprinkle over the shredded cheese. Bake for about 20 minutes. It depends on your oven, but it should be done by then. But just keep it in the oven till the top starts turning golden brown.
A pizza cutter will make your life easier.
I just can’t say it enough, or eat enough of it. Waffles are my new love, and sadly pancakes have taken a back seat. I just got a waffle maker and the excitement hasn’t died down yet, so it’s been waffles everyday.
When I was looking up recipes for waffles I thought all of them were wrong. I mean, how in the world could so much baking powder be used. But then, as I poured the first round of batter all the way to the top and it started oozing out of edges seconds after I closed the lid, I realized that’s what the baking powder is for!! It makes them fluffy on the inside and crispy on the outside!
But that’s just me, because my prior waffle experience has been frozen eggo waffles or cafe’s. I’m sure you waffle maker owners already know that, but if reading this post will make you go out a buy one (I say everyone should have one! ) then just keep in mind that a little batter goes a long way.
Here’s what you need to make about 6-8 waffles, depending on the size f your waffle maker:
1/3 cup melted butter
1 1/2 cups warm milk
2 cups flour
1 tsp salt
4 tsp baking powder
2 Tblspn sugar
Mix all the dry ingredients in a bowl. In a measuring jug beat the eggs for 2 minutes, then gradually add the butter and milk. Add the flour mixture in 3 portions to the milk mixture. It’s easier to have the mix in something that it can be poured out of, but if you don’t have a measuring jug just mix everything a bowl and use a ladle.
Once they’re ready, usually it takes 2-3 minutes, devour them with butter and maple syrup!
You can add a lot of stuff in the batter as well. A few of my favorites are crushed walnuts, chocolate chips, blueberries and ground cinnamon.