Double Decker French Toast

Needing an easy breakfast that tastes amazing? You've got to try this! It's super easy to make, and absolutely delicious. You can match it with your favorite jam or jelly or just cream cheese.

Ingredients:

Cream Cheese

Jam or Jelly of your choice

2 slices of bread

2 eggs beaten

Splash of cream

10 drops liquid stevia 

Directions:

Heat pan over medium heat, beat eggs in a plate or bowl big enough to dip the bread into, add the cream, and stevia beat until combined. Once the pan is hot dip bread into the egg mixture and place it into the pan. Cook until golden on both sides. Spread cream cheese over one piece of french toast, top that lightly with jam or jelly, place the second piece of french toast on top. Swipe a bit more cream cheese on top and a dab of jam. 

Want to read some more articles? Check these out!

Bakery Style Chocolate Chip Cookies

Brianna is the queen of cookies at our house, she loves to get in the kitchen and mix up a batch of delicious cookie dough and try new flavors, she also does a lot of chasing us because we stole the mixing bowl... but that's beside the point. These chocolate chip cookies are AMAZING! Seriously I think they are my favorite chocolate chip cookies ever! 

Ingredients:

1 Cup salted room temperature butter
1 ½ Cups of raw sugar
2 Large free range room temperature eggs
2 Teaspoon pure vanilla extract
2½ Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
1 Teaspoon sea salt
2 Cups organic chocolate chips

Instructions:

In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20

Want to check out some more articles? Check these out!

Blueberry Cream Cheese Bread

This bread is pure blueberry cream cheese delight! Super easy to make and need I say it tastes amazing! This is actually an adaption of our Cranberry Cream Cheese bread, but Brianna wanted to try it with blueberries this time.

Ingredients:

1 1/2 Cup raw sugar
2 Cups organic all-purpose flour
1 1/2 teaspoon nonaluminum baking powder
1/2 teaspoons Himalayan salt
2 Cups fresh or frozen blueberries
1 Cup grass-fed butter softened
1 8 Ounce package cream cheese
4 pastured eggs
1 1/2 teaspoon organic vanilla

Directions:

In a standup mixer, beat together butter and cream cheese until smooth, add vanilla and sugar. Add eggs one at a time mixing well in between. In a separate bowl mix, flour, salt, and baking powder. Slowly add flour mixture to wet ingredients. Fold in blueberries with a spoon. Divide evenly between 2 3 1/2 x 8 bread pans. Preheat the oven to 350, bake for 1 hour and 10 minutes or until toothpick comes out clean.

Want to read some more articles? Try these!

Eggplant Parmesan

I've been kind of obsessed with eggplant lately, so it's not a surprise that we tried our hand at eggplant parmesan. This is so easy to make and tastes AMAZING!

Ingredients:

1/4 Cup Flour
1/4 Cup parmesan cheese plus more for a topping
Sea salt
Pepper
Garlic powder
Onion powder
1 Free range egg
Eggplant slices
Marinara sauce [Try our recipe for marinara sauce]
Olive oil

Direction:

In a bowl mix cheese, flour and seasonings. In another bowl crack and beat an egg. Heat oil in a frying pan over medium heat. Once hot dip eggplant slices into the egg, then into the flour mix. Return to the egg, make sure the flour is completely covered then return to flour mixture. Make sure all of the egg has been covered. Drop into the oil, flip when golden. Cook until eggplant feels tender of both sides is golden. Remove to a plate and continue breading and frying (if you run out of flour mixture just make more), when you are ready to serve, stack several pieces on top of each other and spoon sauce over the top. Top with shaved parmesan.

Want to check out some more articles? Try these!

Lemon and White Chocolate Cookies

Brianna has been spending a lot of time playing around in the kitchen and she came up with this delicious cookie! Take a bite of these and you get the perfect mix lemonade and white chocolate mingling over your tastebuds. These would be perfect for a late night sweet tooth or that picnic in the sun with the family and are sure to hit the spot.

Ingredients:

2 3/4 Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
1 Teaspoon sea salt
1 Cup salted room temperature butter
1 ½ Cups of raw sugar
2 Large free range room temperature eggs
2 1/2 tablespoons lemon juice
2 Teaspoon lemon extract
2 Cups organic white chocolate chips

Instructions:

In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20

Want to check out some more articles? Try these!

Large Dutch Baby Pancake

This recipe is really delicious. We actually made it for dinner instead of breakfast.  It is really good with the strawberries but does not have to be served with them. Traditionally you squeeze some lemon juice and top with powdered sugar. This also does not have sugar in it but I added it this time because I didn't have any powdered sugar in the house. Take the recipe and make it your own though. We do things with fresh eggs and milk and organic ingredients when we can but you use what you have.  Try it though, it is fun and delicious.  It will make about 7-8 servings.

Ingredients:

1/2 cup organic grass-fed butter
5 pastured eggs
1 1/4 cup milk
1 tsp vanilla
1 1/4 cup organic flour
1/4 cup sugar (optional)

Directions:

Preheat oven to 425 degrees F.

Place your butter in a 9 x 13 inch casserole dish in the oven as it is preheating.

Put your eggs, flour, vanilla and milk (and sugar) in the blender and mix until blended. You may have to scrape down the edges.

Add the batter to the butter in the baking pan.

Bake 20 to 25 minutes

The batter will swell as it cooks but fall again as it begins to cool.

While cooking chop strawberries. Add 1 Tbsp of lemon Juice and a Tablespoon or two of sugar or stevia to the berries. Stir and chill.

Slice the pancake and top with your fruit, syrup, lemon juice and powdered sugar or just eat it as is.

Let us know what you think!

Come to our Facebook page and post a photo of your Dutch Baby on our daily "What's Cookin' Good Lookin'" Post. We'd love to see how yours came out!

Want to read some more articles? Check these out!

Korean Chicken with No Soy

We had a friend tell us about this recipe and she changed it out to make it so she could eat it by changing the coconut oil to another oil. We changed it to remove the soy since this cottage has a soy allergy. This is a really flavorful recipe. Mr. Cottage is in love and wants to go back to the store to buy the ingredients to eat it again. Try it, and let us know!

Ingredients:

3 boneless skinless chicken breasts
4 cups of Fresh Broccoli Chopped
1 pound of Carrots Cut in 1" circles
8 Tbsp Coconut Aminos
8 Tbsp Raw Organic Sugar
4 Tbsp Coconut Oil
2 Tbsp Sesame Oil
4 tsp Sriracha sauce (or red pepper flakes to taste)
4 Cloves of Garlic

Directions:

Toss all of the sauce ingredients together in a bowl. Remove half and marinate your chicken for an hour or overnight in the refrigerator.  Toss ingredients in the sauce and cook on a cookie sheet in a single layer at 375 degrees F. for 20 - 30 min or until chicken is done. You can also cook this on the stove top until all of the veggies and meat are done. Serve over a bed of rice.

Want to check out some more articles? Check these out!

Crepes With Fresh Raspberries and Whipped Cream

These crepes are absolutely delicious and so easy to make! Perfect for a romantic Valentine's breakfast or just an everyday morning!

Recipe:

1 1/2 cups organic all-purpose flour sifted

1/2 teaspoon sea salt

1 Tablespoon organic sugar

2 cups whole milk
4 free range eggs
3 Tablespoons grass-fed butter melted
1 teaspoon real vanilla extract

Directions:

In a blender, combine all of the ingredients and mix until smooth (about 15-20 seconds). Oil a small skillet. Pour 1/4 cup of crepe batter into the pan and cook over medium-low heat. Gently raise sides of pan to form a circle of batter. Cook for about 1-2 minutes per side, or until lightly browned. and golden. Remove from the pan, stack them until you are ready to serve. Run a line of whipped cream down one side of the crepe, add a few fresh raspberries and roll gently. Place on a plate and sprinkle with powdered sugar, top with more whipped cream and raspberries. You can also fold these guys like in the picture below and sprinkle with powder sugar and a few raspberries.

Want to read some more articles? Check these out!

Bits & Crumbs Cookbook

We're so excited about the launch of our first cookbook Bits & Crumbs! We've put so much time and energy into baking, photographing and creating this cookbook, and we are so happy to share it with you all. 

Bits & Crumbs

Our Favorite Cookie Recipes

Do you have a sweet tooth and a deep and abiding love of all things cookie? This book is loaded from cover to cover with our favorite cookie recipes from chocolate chip to java cookies and everything in between. 

Cooking and baking are something we love to do, there is truly nothing like a hot cookie fresh from the oven or homemade cookie dough! Maybe its the knowledge of what is in what you are eating, maybe it's the time that went into preparing it, maybe it's that warm feeling that reminds you of home. For me, it's a bit of all of them, and the memories of my sweet grandmother and her larger than life sweet tooth. 

 

Want to read some more articles? Check these out!