I was at work discussing what to make for breakfast with one of the lunch ladies and waffle french toast came up. I’ve been dying to try the recipe since I saw it on the Food Network so naturally I had to experiment.
Waffle French Toast
6 slices of wheat bread (challah and brioche probably work best because it’s sturdy)
1 cup of whole milk
1/2 teaspoon vanilla extract
pinch of salt
strawberries and syrup for garnishing
pinch of cinnamon (optional)
1. Heat your waffle iron
2. In a large bowl, whisk together the milk and eggs.
3. Add vanilla and salt. The cinnamon is optional but if you prefer that kind of french toast taste than by all means add it.
4. Soak each piece of bread in the milk mixture. Soak enough to coat the entire piece of bread but don’t over soak it or else it’ll be all mushy and gross.
5. Cook on your waffle iron at the temp you’d make waffles at. I have a Cuisinart one and I use the 3.
6. Top with strawberries and drizzle syrup on top.
It’s the perfect brunch for mothers day It’s also a great recipe for breakfast. All the ingredients are ingredients that I have on hand all the time so it’s simple. I love things that are simple In other news, I’m volunteering with the Jordan Farmar Foundation this summer! It’ll be at UCLA’s Pauley Pavillion for the annual Hoop Farm basketball camp. I’m beyond excited. Jordan played for UCLA while my sister was a freshman there so I’ve been a fan ever since. July needs to come faster!
I love fettucine alfredo but I believe my version is such a cheat sheet. As I’ve said many times before, college students make due with the ingredients they have. I was also a carbs lover and lazy butt in college..still am actually
Fettucine Alfredo w/Chicken & Broccoli
1 14oz jar of alfredo sauce (I used the Bertolli kind)
4 chicken breasts
2 cups broccoli (You can use the frozen kind if you like. Just make sure to thaw it first. I used fresh)
3/4 cup water
1 lb fettucine cooked
salt & pepper to taste
1. In a medium bowl, season chicken with salt and pepper. You could also add additional seasoning if you like. Cook chicken breast for about 2-3 minutes per side. I pounded mine to uniform so if yours are slightly uneven than your cook time will vary.
2. Cut chicken into strips and set aside.
3. Pour broccoli into a medium pan and add just enough water to cover the entire bottom. About 3/4 cup. Put the lid on and steam for about 3 minutes.
4. Add cooked fettucine to a large pan and pour sauce on top.
5. Once it’s thoroughly mixed, add chicken and broccoli and stir to combine.
It’s a pretty simple recipe. Like most of my college recipes, I kind of winged it and used jarred sauce because I knew it would taste good. If you like homemade sauce than feel free to make it. I’m way to lazy for that lol Thanks for reading!
My coworkers birthday was a few weeks back and I promised I’d make her cheesecake. I finally got around to doing so and made these delicious individual cheesecakes. She was super picky about them and requested them to be left plain but you could add any kind of toppings. I usually top mine with strawberry because I can’t stand plain cheesecake. I also do it because cheesecake is a hit or miss dessert when I make it. I have no clue why but sometimes it comes out perfect and other times it has huge cracks in it. The ones I made had some cracks on top but they weren’t too ugly. Definitely not my worse.
Individual Cheesecakes (yields 24)
2 8oz packages of cream cheese at room temp
1 teaspoon vanilla extract
1 cup graham cracker crumbs (you can substitute with vanilla wafers if you’d like)
4 tablespoons melted butter
2 tablespoons sugar
1/2 cup sugar
a pinch of salt
1. Preheat oven to 350 degrees.
2. In a food processor, mix graham crackers (about 1 1/2 individual packages), melted butter, and two tablespoons sugar. Pulse until completely combine and the crumbs are moist.
3. Line a cupcake pan with liners and spoon about 1 tablespoon of the graham cracker mixture into each liner. Press down and make smooth. If you want a hard crust, bake the crust at 350 degrees for about 5 minutes. If you prefer a soft crust (I made mine with soft crust) don’t bake the crust.
4. Using a kitchen aid mixer, mix the cream cheese and 1/2 cup sugar until thoroughly combined.
5. Mix in the eggs one at a time.
6. Add vanilla extract and salt, than mix again. Be carefully not to over mix as it will cause the cracks in your cheesecake when it deflats.
7. Bake at 350 degrees for about 16-17 minutes.
8. Let cool completely before putting in the refrigerator. The cheesecakes will fall. Don’t be alarmed.
9. Chill for at least 3-4 hours. I chilled my overnight. I find that cheesecake is better after 24 hours.
I hope you try the recipe It’s super easy and they’re pretty delicious for plain cheesecake. I plan on making a margarita cheesecake for the Cinco de Mayo potluck that my work is having. Let’s hope they turn out good