Tag: baking

Eggnog French Toast

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I haven’t posted a Sinful recipe in a while, or any recipe really in a while! New Years Resolution/goal: BLOG MORE!!

Yes I try to stick to a healthy diet and avoid processed foods, BUT it’s the holiday season. And holidays to me bring back memories of me and my siblings are the breakfast/lunch/dinner table chatting, catching up, and enjoying my Mom’s delicious food. We’re a chaotic loud bunch but I wouldn’t change it for the world.

I’m hooked on smoothies, stir fries and hefty salads as seen on my Instagram and encourage a balanced lifestyle, but I think we have allow ourselves to enjoy the festive period and indulge here and there! I’m bringing you an easy recipe to enjoy with your loved ones this festive season-EGGNOG FRENCH TOAST! It’s pretty decadent and filling!

Tis the season to be merry and full of comfort food!

I do believe brioche bread works best for the recipe. For the eggnog I use Costco’s Kirkland brand, and it has the flavors of nutmeg, cinnamon and vanilla mixed into it. So if your eggnog doesn’t include spices and vanilla, add a teaspoon of cinnamon, nutmeg and vanilla.

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Ingredients (serves 4-5):

1 loaf of brioche bread, 2 slices per person

3 eggs

1 cup of  eggnog (I used Kirkloand Signature which comes with the spice and vanilla flavors-if your eggnog doesn’t

Method:

In a mixing bowl, or dish, whisk well together your eggs and eggnogs. Put your slices of brioche bread into the eggnog mix and let soak. I fit about 3-4 slice in my bowl. Let soak. While brioche is soaking, melt a teaspoon of butter in a frying pan. When the butter is melted and pan is hot, add your brioche.  was able to fit three to four slices on my pan, and in between each batch add a teaspoon to the pan. Yes, lots of butter but it makes it so delicious(especially if using KerryGold)! Flip when golden brown. Repeat process until everyone has a full plate!

To serve: Sieve over some powdered sugar and drizzle on some Maple Syrup! E

Enjoy and have a wonderful holiday season!

 

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High Protein Cookie Sandwiches

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These are really rich, but packed with the good stuff to recovery after a workout! The Cashew Buttercream was just what these cookies needed, as they’re very much a dense cookie otherwise.

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Ingredients

Protein Cookies

1 cup of nut butter (I mixed half a cup of Tahini and half a cup of Almond)

2 scoops of your favorite Chocolate protein powder

2 teaspoons cocoa powder

1 large egg OR use flax egg*

Optional-walnuts or chocolate chips

Cashew Buttercream

1 cup of cashews*

1 tablespoon vanilla extract

1-2 tablespoons maple syrup

 

Method

*Soak cashews for at least 30 minutes in a bowl of water.

*To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons water, let sit for 10 minutes

To make the Cookies: Preheat oven to 375F. In a bowl, stir together the protein powder and cocoa powder. Mix in the nut butter until no trace of powders. Then add in the egg, mix well. Fold in walnuts and chocolate chips. It will look just like cookie dough, but the texture will be a but more stiff. Roll dough into balls(about a tablespoon or two) and gently press/flatten down when you place on trays(you can use a fork to make the criss cross pattern). Bake for 10-12 minutes.

Cashew Buttercream: After soaking the cashews in water, put them, along with vanilla and maple syrup in a food processor. Blend until smooth–be sure to scrape the bowl while blitzing to get all of it smooth!