French Apricot Cake

French Apricot Cake

The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!

French Apricot Cake

Category: Cakes & Pies, DESSERTS

Servings:  9 Servings

French Apricot Cake

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • Zest and juice of 1 lemon
  • 1 cup almond flour
  • 1/2 cup unbleached flour
  • 3/4 cup riccota
  • 4-5 apricots, halved

Instructions

  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 glass baking dish w/parchment paper
  3. Beat the butter & sugar, until creamy. Then add the egg yolks one at a time, beating between each. Add the lemon juice and zest, until incorporated. Add both flours & mix in.
  4. In another bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture, carefully. Now, add in the ricotta, delicately.
  5. Put the dough into the prepared dish. Lightly press in the apricot halves, skin side down. Sprinkle a little sugar on top.
  6. Bake for 45 minutes, or until lightly browned. Cool, before removing the parchment paper from the cake. Cut into squares.
http://michellesipsandsavors.com/french-apricot-cake/

Savory French Toast w/Tuscan Cantaloupe & Prosciutto Salad

Savory French Toast w/Tuscan Cantaloupe  & Prosciutto Salad

This savory French toast is rich and luxurious. The light cantaloupe and arugula salad is the perfect compliment to these thick & buttery fried slabs of heaven! Try it and you’ll know I’m not lyin’! I used extra thick sliced challah bread is from a local bakery.

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Category: BREAKFAST, Toast

Servings:  8 Servings

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Ingredients

  • 8 thick sliced pieces of challah bread, halved on the diagonal
  • 4 eggs
  • 1 1/4 milk
  • 1 TBS grain mustard
  • 1 tsp coriander
  • 1 tsp Italian herb seasoning
  • Pinch of sea salt and pepper
  • 1 stick butter
  • 1 clove garlic, crushed
  • Fresh chives, oregano & thyme for garnish
  • Sliced canteloupe, arugula and prosciutto

Instructions

  1. Heat griddle to 350 degrees.
  2. Whisk the eggs, milk, grain mustard, dried mustard, coriander, Italian herb seasoning and salt & pepper, until thoroughly mixed.
  3. Melt the butter and garlic in a small sauce, until the edges are bubbling.
  4. Dip all sides of each slice of bread in the egg mixture. Brush some of the garlic butter in the griddle. Place the dipped bread on the griddle and brown on all sides and edges.
  5. Top with a drizzle of the garlic butter & sprinkle with fresh herbs.
  6. Serve with sliced canteloupe, arugula and prosciutto seasoned with sea salt and cracked pepper.
http://michellesipsandsavors.com/savory-french-toast-w-tuscan-cantaloupe-prosciutto-salad/

Lavender Lemon French Toast

Lavender Lemon French Toast

My son was home for the July 4th weekend, so I always make some special meals. I whipped up this awesome French toast infused with lavender and lemon flavoring. I found a wonderful lavender lemon simple syrup that was my inspiration. Cutting super fat pieces of bakery challah bread, doesn’t hurt either. My son loved it!

Lavender Lemon French Toast

Category: BREAKFAST, Toast

Servings:  8 Servings

Lavender Lemon French Toast

Ingredients

  • French Toast:
  • 8 extra thick slices of challah bread
  • 4 eggs
  • 1 1/4 cup milk
  • Juice of 1 lemon
  • 1 tsp vanilla
  • Butter for griddle
  • Whipped Cream:
  • 2 cups heavy cream
  • 1/8 cup Royal Rose Lavender Lemon Simple Syrup
  • Syrup:
  • 1/2 cup maple syrup
  • 1/4 cup Royal Rose Lavender Lemon Simple Syrup
  • Assembly:
  • Lemon zest and powdered sugar for garnish

Instructions

  1. French Toast:
  2. Heat griddle to 350 degrees.
  3. Mix the eggs, milk, vanilla & lemon juice in a shallow dish.
  4. Dip both sides of the sliced challah in the egg mixture. Place the bread slice on your griddle and brown on both sides.
  5. Whipped Cream:
  6. Whip the heavy cream until stiff peaks are formed. Add in the lavender lemon simple syrup and beat for another 45 seconds, or so. Refrigerate until ready to serve.
  7. Syrup:
  8. Mix the maple syrup and lavender lemon simple syrup together, and set aside.
  9. Assembly:
  10. Serve each piece of French toast with a dollop of whipped cream, syrup, powdered sugar and lemon zest.
http://michellesipsandsavors.com/lavender-lemon-french-toast/

French Strawberry Cake

French Strawberry Cake

DESSERTS

I have been making this recipe for years. Got it from my mom, who used to make a lot of strawberry desserts.  This cake is quite easy – you just mix it up and put it in your baking pan. As easy as it is, I think it is very fancy looking. It for sure tastes good – my husband asks for it often. Very moist, not too sweet. He even asks for it for Thanksgiving. Go figure!

French Strawberry Cake

Category: Cakes & Pies, DESSERTS

Servings:  8 Servings

French Strawberry Cake

Ingredients

  • 1 1/3 cup flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream or Greek yogurt (I use low fat)
  • 2 cups rough chopped strawberries
  • Sugar for finishing

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 inch round pan. Add parchment paper to the bottom.
  2. In medium bowl, mix the flour, baking powder and salt. Set aside.
  3. Whip butter and sugar until fluffy.
  4. Add in eggs, one at a time. Beat well after each egg.
  5. Add in vanilla and beat well.
  6. Alternately, add in the flour mixture and the sour cream, beginning and ending with flour mixture.
  7. Fold in strawberries with a spatula.
  8. Spread batter in prepared pan and sprinkle top with sugar.
  9. Bake for 35-40 minutes, until cake tester comes out clean.
  10. Cool and serve. Cake will come out of pan easily if you want to plate it for display.
http://michellesipsandsavors.com/french-strawberry-cake/

 

French Toast w/Roasted Strawberries

French Toast w/Roasted Strawberries

BREAKFAST

No April foolin’ around with this French Toast ~ this here is the real deal! Made it with the extra-thick sliced special sour-white loaf (toned down sourdough bread) from my local bakery, The Bread Box. It was then soaked in heavy cream, eggs, cinnamon & vanilla. YASSS! Topped it with fresh whipped cream & Poteet strawberries roasted w/maple syrup, vanilla & thyme. Don’t be an April Fool – make your family this special treat!

French Toast w/Roasted Strawberries

Category: BREAKFAST, Toast

Servings:  4 Servings

French Toast w/Roasted Strawberries

Ingredients

  • 8 thick slices of white bread (I used the sour-white from The Bread Box)
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/4 cup low fat milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Dash salt
  • Butter for the griddle
  • Syrup and fruit for topping

Instructions

  1. Heat a griddle to 375 degrees.
  2. In a baking dish large enough to hold your bread slice, mix all ingredients except the butter, toppings & bread.
  3. Once the griddle is heated, dip both sides of the bread in the egg & milk mixture. Do not let the bread soak for too long. Place a pat of butter on the griddle and immediately place the dipped bread on top of the butter to cook.
  4. Both sides should be golden brown when finished cooking. Serve immediately, with desired toppings.

Notes

If you feel your dipping mixture is too thick, add more milk. Once you make a few slices of French toast, you may need to add more cinnamon to the milk & egg mixture, so that all pieces get cinnamon.

http://michellesipsandsavors.com/french-toast-w-roasted-strawberries/

Bending Branch Winery Estate Cuvée, 2014, Bending Branch Estate Vineyards

Bending Branch Winery Estate Cuvée, 2014, Bending Branch Estate Vineyards

WINE & SPIRITS

After a long day, I deserved to sip this lovely cuvée. The Bending Branch website describes this red wine as follows:

This red blend from the Texas Hill Country was aged over 36 months in 20% new American oak, w/the remainder in neutral French & American barrels. The 2014 Estate Cuvée comes on w/a nose of cherry pie & candied violet, and a translucent magenta color that belies its depth. Laser-focused tart red cherry flavors mingle seamlessly with eucalyptus, cassis & subtle white peppercorn.

I could not have described this delightful red any better. You’ve got to try it!

Vanilla & Thyme Roasted Strawberries

Vanilla & Thyme Roasted Strawberries

SIDES

This luscious pan of roasted strawberries was incredible.  It is so versatile – I put these strawberries on my French Toast, made a cocktail & used it for a yummy parfait. What would you make with these roasted strawberries?? I found this recipe on Instagram @gatherandfeast – I could not find the recipe on her blog, so I have attached a printed version with some tweaks from my own experience making these fabulous strawberries.

Vanilla & Thyme Roasted Strawberries

Category: Relishes & Sauces, SIDES

Servings:  12 Servings

Vanilla & Thyme Roasted Strawberries

Ingredients

  • 4 pints of strawberries, washed and sliced
  • 2-3 TBS maple syrup
  • 1 vanilla bean
  • 3-4 fresh thyme sprigs

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large baking pan with parchment paper. I used a glass baking dish.
  3. Bake for 20-30 minutes. The original recipe posted called for a shorter time period, but I felt they needed a bit more time.

Notes

Original recipe from @gatherandfeast on Instagram

http://michellesipsandsavors.com/vanilla-thyme-roasted-strawberries-by-gather-and-feast/

Tuna on Toast

Tuna on Toast

ENTREES

I used French sourdough for these open-faced treats! For the tuna, I mixed albacore tuna, mayo, hard boiled eggs, squeeze of lemon, minced celery hearts & onion, julienned carrots, a touch of mustard & chopped dill. Completed this yumminess w/some peppery arugula & a few more carrots!!!

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