Mint Chocolate Croissants

Posted in food & flavor & recipes by Rosemary Lynn

Mint Chocolate Croissants Recipe

Once, when I was exploring heart of Metz, France, I came upon a little bakery. I was entranced. There in the bakery case were row upon row of sweet sugary goodness, and there was a particular chocolate croissant loudly calling my name.

And, since I suddenly lost every French word I knew, I clumsily, and with much waving of hands and pointing, ordered said croissant in a strange mumble of English, Spanish, and German (three more languages I can barely manage…)

But what can I say? Chocolate pastries do strange things to me.

Anyway, enjoying the flaky delicacy in the shadow of an ancient (by American standards) limestone church is a happy memory for me. It was a beautiful city.

And a damned good croissant.

Mint Chocolate Croissants Recipe

What you see here is a shadow of that memory, with a mint twist: a super, super easy-to-make mint chocolate croissant.

If you live in North America, then you’re probably familiar with Pillsbury crescent dough. The only change I made to the basic procedure was adding in some mint chocolate candy. I just rolled the candy up inside the crescent before baking it according to the package directions, which I tried to demonstrate in this photo:

Mint Chocolate Croissants Recipe

Make sure you tuck in the ends to keep any melted chocolate from escaping.

Also, I melted an additional 10 candies so that I would have something to drizzle over the top. I didn’t want to scald the chocolate in the microwave or bother with a double boiler, so I put them in a tiny glass dish and stuck the bowl of candy into the oven with the croissants while they baked:

Mint Chocolate Croissants Recipe

I left the candies in the oven the whole time the pastries baked, then stirred the melted chocolate with a spoon to smooth it out before drizzling it over the croissants in a criss-cross pattern.

I didn’t even wait for them to cool – just drizzled it on straight out of the oven.

I may have waited a minute or two before eating one. And another minute before eating a second.

Maybe.

Or maybe I just shoved them right into my drooling face as soon as I was finished snapping pictures.

Mint Chocolate Croissants Recipe

Either way, I suggest you eat them warm.

And, IF there are leftovers, I suggest you warm them a little because the chocolate inside will harden once completely cooled.

Mint Chocolate Croissants Recipe

Since this recipe really only had two ingredients, I tried to tell the story mainly with pictures instead of a list of instructions. BUT, I still wrote up a recipe (including extra pictures), in PDF form which you can get here: Mint Chocolate Croissants.

Also, I made a little graphic with the instructions right on top of a *yummy* photo, so it’s perfect for your Pinterest recipe album:

Mint Chocolate Croissants Recipe

Enjoy!

And Happy Baking! :)

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18Mar2014

Chocolate Chip Cookie in a Cup à la Mode

Posted in food & flavor & recipes by Rosemary Lynn

Chocolate Chip Cookie in a Cup

It was late at night. I had a hankering for something chocolatey and gooey.

Solution: cookie in a cup.

To be more specific: chocolate chip cookie in a cup à la mode.

*drools*

Chocolate Chip Cookie in a Cup

It only takes a few minutes to mix up, and you probably have all the ingredients in your kitchen already.

Which is pretty important if you need a cookie NOW and don’t want to run to the store after dark.

Anyway, the only ingredient not pictured above is the vanilla extract. And you could use any type of chocolate chip, although you’ll notice that I used miniature chocolate chips. I like how they spread throughout the dough and add lots of little chunks of chocolate to every bite.

The recipe I used was Chocolate Chip Cookie in a Cup by Number 2 Pencil. The changes I made were the mini chocolate chips and using more than a few drops of vanilla. I love vanilla. I used at least a teaspoon. A generous teaspoon. And I made it in a large “soup” mug instead of a coffee mug.

Then, when the cookie was done, I topped it with a scoop of vanilla ice cream, some chocolate syrup, and a handful of miniature chocolate chips.

Sigh…

Oh, and here’s a photo of the cookie before I added the ice cream:

Chocolate Chip Cookie in a Cup

Now: go forth and bake!

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17Mar2014

Mini Irish Soda Bread with Guinness Recipe

Posted in food & flavor & recipes, holidays by Rosemary Lynn

Mini Irish Soda Bread with Guinness Recipe

Happy St. Patrick’s Day!

This Paddy’s Day, we made some Irish soda bread to accompany our corned beef and cabbage. But not just any Irish soda bread – Irish soda BEER bread.

The Irish half of my heritage was very excited about this.

And I was right to be excited, because these things were amazing!

Seriously: little loaves of sweet, warm goodness with thick, crusty exteriors crackling open in my hands to reveal a velvety soft smoothness.

Yum.

And you could technically use any brand of beer you like, but I strongly recommend Guinness. Although, I must admit, I’m tempted to make these again with chocolate stout…

But I digress. Point is, these things are crunchy on the outside, soft on the inside, have just the right amount of sweetness, and taste wonderful smothered in butter.

And they’re easy to make.

They are a wee bit on the heavy side, though, so one is more than enough per person (the recipe makes 12 mini loaves), and you could probably even make it into a batch of 16 instead.

Mini Irish Soda Bread with Guinness Recipe

Also, Irish soda bread usually calls for caraway seeds, but, since I don’t like caraway seeds, when I put this recipe together, I left them out.

If you’re a fan, however, feel free to throw in a tablespoon while mixing the flour with the sugar.

Mini Irish Soda Bread with Guinness Recipe

And, like I said, it’s easy.

Essentially, you throw everything together in one bowl, then knead for a minute, then bake.

Mini Irish Soda Bread with Guinness Recipe

The dough can be a little sticky, but that’s an easy fix. Make sure to knead it on a floured surface, and coat your hands with flour.

Mini Irish Soda Bread with Guinness Recipe

Also, when cutting the loaf into tiny loaves and rolling them into balls, if they start to stick to your hands or the counter, just pat on a little more flour.

Mini Irish Soda Bread with Guinness Recipe

Kitchen shears or sharp scissors are the best way to make the X in the top of the mini loaves, although I suppose you could use a sharp knife if you don’t have shears.

Mini Irish Soda Bread with Guinness Recipe

Brushing egg over the tops adds a nice texture and color to the loaves.

Plus, make sure you bake them on parchment paper, or a some sort of nonstick baking mat. Alternatively, you could grease the pan with nonstick cooking spray.

Mini Irish Soda Bread with Guinness Recipe

Was I wrong? Do these things not look amazing??

Mini Irish Soda Bread with Guinness Recipe

And the aroma, the texture…

You won’t regret trying these. I’m definitely going to find more excuses to make these. And not just for Paddy’s Day.

Mini Irish Soda Bread with Guinness Recipe

Mini Irish Soda Bread with Guinness

Ingredients:

1 1/4 cups stout Guinness
4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. pepper
1 cup raisins
1/4 cup melted butter
2 eggs

Pour the beer into a measuring cup and let sit for about a half hour at room temperature, until flat.

Preheat oven to 350°F.

In a large bowl, combine the flour, sugar, baking powder, salt, and pepper. Stir in raisins. Then, stir in beer, melted butter, and 1 egg until a dough forms.

On a floured surface, knead dough until smooth. Coat your hands in flour to prevent the dough from sticking to you.

Shape the dough in a ball. Using a sharp knife, cut the dough into quarters. Cut each of these quarters into three equal pieces. Shape each of these 12 pieces into balls and place on a cookie sheet that is lined with parchment paper.

Using kitchen shears, cut an X in the top of each loaf. Then lightly beat the remaining egg and brush it over the loaves.

Bake 45 to 50 minutes or until the top is lightly browned and the loaves sound hollow when tapped on the bottom.
Cool on a wire rack.

(Note: Traditionally, Irish Soda Bread contains caraway seeds. I’ve omitted them from this recipe, due to personal tastes, but if you’d like to add them, simply stir in a Tbsp. of caraway seeds when combining the flour, sugar, baking powder, and spices.)

*****

Click here for your FREE printable PDF: Mini Irish Soda Bread with Guinness

Enjoy! :)

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16Mar2014

Milk Sprinkles

Posted in food & flavor & recipes by Rosemary Lynn

Milk Sprinkles

Looking for a fun way to add some color to your kid’s celebrations?

I found a picture of this somewhere on Pinterest forever ago, but apparently I didn’t pin it at the time. Anyway, the image stuck with me, so I decided to try it for my girls’ birthday.

I used their little cups, dipping the rims in some honey I’d poured into a dish (see photo below). Make sure the entire rim is covered in honey – but only just covered, not dripping gooey clumps of the stuff. Too much and it will drip down the sides of the cup.

Right after dipping the cups in honey, dip them in nonpareil sprinkles. I used a Spring mix here (orange, yellow, and white), but use whatever colors you prefer.

Milk Sprinkles

My girls love sprinkles, so this was fun for them.

I wouldn’t do this everyday, but I’m thinking about using color-coordinated sprinkles for different holidays, like red and green for Christmas and orange and purple for Halloween. And maybe trying chocolate syrup instead of honey next time.

I served this with their pancake breakfast, where I’d made pancakes in the shape of their initials, and later we had some layer cake with chocolate chip filling.

A whole day of fun food is a great way to celebrate birthdays, in my humble opinion. :)

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16Mar2014

Layer Cake with Chocolate Chip Filling

Posted in food & flavor & recipes by Rosemary Lynn

Layer Cake with Chocolate Chip Filling

I had asked my daughter what kind of cake she wanted for her birthday.

She wanted Merida.

Well, since her party was going to be a Hello Kitty party, we did a Merida (From Disney’s Brave) cake here at the house.

Which is why the cake in the photos is blue, like her dress. :)

And for a little something different, I decided to add chocolate chips into the filling between the layers.

Wow.

This idea is a keeper!

Layer Cake with Chocolate Chip Filling

Anyway, the process is pretty simple: bake a cake like you normally would, and when you add the icing, generously sprinkle chocolate chips over the icing that’s on top of the bottom layer. Then place the top layer over the chocolate chips. Finally, add some icing in between the layers at the edge (to help make the final product smoother) before icing the entire cake. (See step-by-step photos below.)

I used milk chocolate chips, which I thought added a wonderful dimension to the vanilla cake and cream cheese icing. I also choose the regular-sized chips, which I loved, but you could also try the miniature ones as well.

The only thing I would change in the future, is that I would add some icing to the bottom of the top layer before placing it on top of the chocolate chips. The chips themselves don’t stick to the cake, so it didn’t stay together very well when placing the pieces on the plates.

It wasn’t a big problem, just something I think I’d change. Honestly, I thought about it, but I only had one container of icing (yes – I used store-bought for this) and that wasn’t enough to add icing to both layers on either side of the chocolate chips.

Here’s a photo of the step-by-step process:

Layer Cake with Chocolate Chip Filling

Let me know if you try this – or something like it!

It was a big hit in our home. :)

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5Feb2014

Easy Spinach Alfredo with Chicken

Posted in food & flavor & recipes by Rosemary Lynn

Spinach Alfredo with Chicken

This is one of my go-to recipes when I want something easy to make that my kids will eat.

I know it may seem strange, but my girls have always eaten this, ever since they started on solid foods, and even though it has spinach in it.

Maybe it’s because I’ve always served spinach, but my kids like it. Of course, they like it best smothered in Alfredo sauce.

So I’m advocating this recipe as not only “easy,” but also “kid-friendly.”

Spinach Alfredo with Chicken

Anyway, the recipe can be altered to your tastes. For example, I tend to change up which Alfredo sauce I buy. Depends on what’s on sale. :)

And I always make this after I’ve made chicken of some kind. The chicken seen here is shredded chicken thighs that were “grilled” on the stove top the night before. You can use white or dark meat, or both. Just make sure it’s seasoned. Plain chicken is sooooo boring. To me, at least. So make your chicken with salt, pepper, garlic powder, paprika, or whatever you normally use.

I like to shred it by pulling it apart with my fingers (which is the fastest method I’ve found) the night that it’s cooked. That way I can just pull the shredded meat out of the fridge when I’m ready to make this.

Spinach Alfredo with Chicken

And when it comes to the spinach, I have no idea how much you would use if you’re using fresh. I’ve always used frozen for this, because I always have frozen spinach on hand.

Here I used the steam-in-the-bag spinach from Target, because that’s what was the cheapest when I went shopping, but I usually stock up on the boxes (that are the same size: 10 oz.) when they’re on sale.

Either way, make sure you drain the spinach really, really well. Spinach holds a lot of water and that water will make your dish far too soggy and keep the sauce from sticking to the pasta.

To drain the spinach, I usually press it into a mesh colander with a fork until no more water drips out.

And I suggest mixing in the spinach before stirring in the chicken or noodles, to make sure there are no dense clumps of spinach hiding in your finished meal.

Spinach Alfredo with Chicken

And that photo is just a close up to show you what I used this time: Roasted Garlic Parmesan Alfredo. But any type of Alfredo will work. Could even make your own Parmesan white sauce instead.

Also, taste it before serving, because, if you’re like me, you may want to mix in a little extra pepper or garlic powder if your chicken wasn’t seasoned enough. I like my spices to be noticeable. :)

Easy Spinach Alfredo with Chicken

Easy Spinach Alfredo with Chicken

Ingredients:

3 cups penne pasta
2 cups shredded chicken
10 oz. chopped frozen spinach
2 jars (16 oz. each) Alfredo Sauce (I used Roasted Garlic Parmesan Alfredo)

Cook the pasta and the spinach (separately) according to the directions on the package.

Drain all water from the spinach, through a mesh colander or towel, or your sauce will be too wet.

Pour the sauce into a very large saucepan. Stir in spinach, combining well. Then stir in chicken and cooked pasta.

Cook over medium heat, stirring occasionally, until heated through.

*****

And here is the FREE printable PDF: Easy Spinach Alfredo with Chicken

Or, you can Pin this photo:

Spinach Alfredo with Chicken Recipe

Enjoy!

And I’m curious: do your kids like spinach?

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4Feb2014

Red Velvet Jelly Bean Cupcakes for Valentine’s Day

Posted in food & flavor & recipes, holidays by Rosemary Lynn

Red Velvet Jelly Bean Cupcakes for Valentine's Day

Okay, technically we made mini red velvet cupcakes for Grandma’s birthday.

And, as my daughter and I were making the cream cheese icing, Grandma happened to mention something about the jelly beans that she received as a birthday present and how neat they would look on the cupcakes.

Sweet!

So I picked out just the red, pink, and white ones to match the red velvet and topped the mini cupcakes with 5 jelly beans in a circle that kinda looked like a flower.

And the colors just so happened to go with a Valentine’s Day theme. So we froze some.

Totally ready for Valentine’s Day now!

Dessert=solved.

Lol: right… as if I’m not going to have the urge to bake cookies and brownies and drape everything in varying layers of chocolate and sugar and pink and red sprinkles come mid-February. Sure.

Maybe I should just raid the freezer now …

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25Jan2014

Sausage and Gouda Mac and Cheese

Posted in food & flavor & recipes by Rosemary Lynn

Sausage and Gouda Mac and Cheese

When I was five years old my favorite food was macaroni and cheese.

Nothing’s changed.

Seriously, I could eat this stuff every day. But it IS nice to change up the elbows and cheddar routine. And one of my favorite ways to do that is with Gouda.

As you’ll see, I also incorporated sausage into this. You could do that in a variety of ways, but I chose to fry the sausage and cut it into half-slices. You could also remove the casing and crumble it into the pan to cook, if you think you’d prefer that.

Sausage and Gouda Mac and Cheese

I also added half a sweet onion for flavor. As you can tell from the photos, I removed most of the onion before adding the sausage pieces to the macaroni because they’d become a little too dark for my taste. I didn’t want the taste of the burnt onion pieces in my final dish, but cooking the sausage with the onions gave it a nice depth of flavor.

Sausage and Gouda Mac and Cheese

This recipe also calls for a basic roux. Butter, flour, milk, cheese: voila.

And pepper. Gotta have my spice.

Sausage and Gouda Mac and Cheese

Also, I used Corkscrew pasta. I like to change up the shapes of pasta sometimes, but keep in mind that when using a different shape of pasta than what the recipe calls for, you may need to adjust the amount.

Sausage and Gouda Mac and Cheese

You could easily use regular breadcrumbs, but I like using Panko sometimes. I used it here.

If you’re not going to bake it right away, wait to add the breadcrumbs until just before baking. Sometimes I put a little bit of my mac mixture into a small ramekin or two to keep in the fridge to bake another day.

Sausage and Gouda Mac and Cheese

And, if your breadcrumbs don’t brown as much as you’d like by the time the sauce is bubbling nicely, then just broil it for a couple minutes.

As you can see from my photo, the Panko don’t brown as quickly or evenly as regular breadcrumbs. But they’re still toasty, even the parts still light in color, so it still adds a nice crunch to the dish.

Sausage and Gouda Mac and Cheese

Sausage and Gouda Mac & Cheese

So, here’s the path to yumminess:

Sausage and Gouda Mac and Cheese

Ingredients:

2 cups corkscrew pasta
2 to 4 sausage links
1/2 sweet onion, diced
2 Tbs olive oil
5 Tbs butter, separated
3 Tbs flour
2 tsp pepper
3 cups whole milk
2 cups (8 oz.) apple smoked Gouda, shredded
1/2 cup panko bread crumbs

Preheat your oven to 350 F.

Heat olive oil in a pan. Add onion and sausage and cook until onions are translucent and sausage is at least mostly cooked through, about 10 to 15 minutes. Remove sausage from pan and slice into 1/4 or 1/2 inch slices, and cut the slices in half. Return sausage to pan, adding extra olive oil if the pan is too dry, and cook until the pieces are well-browned on all sides. Drain on paper towels, removing any onions that have become too dark (or all of them if you only want the flavor of them in the meat).

Meanwhile, cook the pasta according to directions. Also, in a small dish, melt the 2 Tbs butter and mix the panko into it. Set panko aside.

Melt 3 Tbs butter in a saucepot. Sprinkle flour over it and stir well to create a roux. Add pepper and stir for a minute to lessen the taste of the flour. Remove from heat and whisk in milk. Return to heat and cook at medium high, stirring frequently, until just starting to boil. As soon as it starts to bubble, turn heat to low and stir in cheese. Stir until cheese is fully incorporated.

Stir the cooked pasta and sausage into the cheese sauce. Pour into a baking dish and sprinkle the panko over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake 5 minutes more, or until sauce begins to bubble. If desired, you can broil it for 2 minutes to achieve a well-browned crust on the breadcrumb topping.

(Note: Dish can be stored in the fridge or freezer before baking. Let sit at room temp at least 30 mins from fridge before baking and add 10 mins to baking time. Do not add panko until ready to bake.)

*****

Print the FREE PDF of the recipe: Sausage and Gouda Mac and Cheese

Enjoy!

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24Jan2014

Cinnamon Sweet Potato Slices

Posted in food & flavor & recipes by Rosemary Lynn

Cinnamon Sweet Potato Slices

These are the most foodgasm-worthy potatoes I’ve ever tried.

No, really: These. Are. The. Best. Potatoes. EVER.

And they were sooooooooo easy to make! I’d make them more often except that my kids are going through a sudden I-don’t-like-sweet-potato phase (sigh), so I’ll probably make them more for guests. Although it does make me want to shout, “How can you NOT like something covered in sugar???” but my 3-year-old isn’t really into philosophical discussions unless they involve Jake and the Neverland Pirates.

But I digress.

The main point here is this: you gotta try these!

Cinnamon Sweet Potato Slices

And I didn’t come up with the idea all on my own. I received a sample of something similar while shopping at Publix, but I decided that I wanted to change up their Sweet Potato Scoops a little.

Granted, I did like their idea of making them spicy, but I wanted to taste more of the sweetness. Which means, not only did I cut out the curry powder they called for, I also cooked them longer, and with oil, to caramelize the bottoms.

Cinnamon Sweet Potato Slices

Part of the genius behind these is the scoop. Taking the center out of the potato allows the butter and seasoning to melt into the potato and stay contained within it.

(Oh – and you can save those little scoops to make yourself a small bowl of mashed sweet potatoes. Even throw a little butter and sugar and cinnamon into that.)

Once on your plate, you’ll need to slice it into pieces with a knife, but I feel the crunchiness of the skins is such a nice balance to the creamy centers. Plus you get to soak up all the extra cinnamon-y, buttery goodness that seeps out. Um… yes, please!

Cinnamon Sweet Potato Slices

And even if you scoop out a little too much from the slices, don’t worry. You can see from the above photo that I accidentally went too deep on some of them, but that darkness you see at the bottom of the hole isn’t the pan – it’s the caramelization. The thick, dark, softly crispy, naturally sugary, utterly addicting caramelized greatness.

Cinnamon Sweet Potato Slices

You can see the butter melting so delectably in these photos.

And in case you were considering going easy on the sugar: don’t. Abandon your reserve: coat those babies with flavor!

Cinnamon Sweet Potato Slices

It’s only been a few days, but I can no longer remember what I ate these with. I think it was steak. All I know is that these potato slices were the indisputable star of the meal.

Cinnamon Sweet Potato Slices

Cinnamon Sweet Potato Slices

Ingredients:

2 sweet potatoes
6 Tbs butter, cubed
Olive oil
Cinnamon and Sugar Mix

Preheat oven to 475 F (240 C).

Slice sweet potatoes about 1 inch thick.

On a microwave-safe plate, microwave the slices on high for 5 minutes.

Cut a circle about halfway deep into the center of the slices with a melon baller or sharp spoon. (If one side of the slice feels tough, try the other side, as the side touching the plate may be softer.)

Drizzle olive oil lightly over a baking sheet. Lay potato slices indent-side up over olive oil. Cover pan with foil. Bake for 20 to 25 minutes, until very tender.

When potatoes are done baking, immediately place butter pieces into indents on potato slices and generously sprinkle with the Cinnamon and Sugar Mix. Serve warm.

*****

And here is the FREE printable PDF: Cinnamon Sweet Potato Slices

Enjoy! And please let me know if you try these!!

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22Jan2014

Tropical Almond French Toast

Posted in food & flavor & recipes by Rosemary Lynn

Tropical Almond French Toast Recipe

First, with the polar vortex turning everyone’s blood to ice, and now with this “bombogenesis” upon us, I decided to metaphysically warm up with a tropical breakfast.

I took my Homemade Bread and turned it into Tropical Almond French Toast, based off of the Coconut-Almond French Toast with Tropical Fruit recipe from a January 2014 issue of Woman’s World, but with a few changes.

Tropical Almond French Toast

Here are some of the ingredients I used, although I forgot to put the coconut in the photo. Anyway, the french toast gets its amazing almond flavor from the almond milk and almond extract.

The coconut is added before you cook it, and the diced fruit afterwards, as a topping. I used bananas and mango mixed with some brown sugar and lime juice, but you could add in just about any fruit here that you like, or whatever’s in season. I found this to be a good combination, especially because the banana and mango were flavorful but still mild enough to allow the almond and coconut flavors to really shine through.

French Toast

Just like my usual french toast, I took day-old bread and dunked it into a mixture of milk and eggs and flavoring. The bread needs to be crusty and dry to absorb the liquid. If it’s fresh bread, the liquid will only cover the surface instead of absorbing. You’ll know for certain it was too fresh if you have a bunch of milk mix left over after soaking all of the bread. The best way to get the right consistency of bread is to leave it out, with the slices spread out, at least overnight.

coconut on french toast

After letting the bread soak in the milk mixture for a minute, turning it to ensure even coating, gently pull the bread out of the milk. The bread will be heavy with the milk, so be careful to support it.

Just before placing the bread on a greased griddle, sprinkle it with some sweetened coconut. Then, lay it coconut-side down on the griddle and sprinkle coconut on the side that’s facing up. The coconut is an important step because I love the sweet, crispy crust that it forms toast.

Tropical Almond French Toast

Let the french toast brown, then flip and brown on the other side. Make sure the bread cooks long enough that it cooks all the way through. At least 3 or 4 minutes, or longer if your bread is thick like mine – you don’t want gooey egg on the inside when you’re eating it.

Tropical Almond French Toast

Once the french toast is done, put it on a plate and top with the fruit mixture. I suggest a wee bit more fruit than what’s pictured here. I didn’t want to overload it for the photos, but I added more while eating it.

Also, a slight sprinkle of powdered sugar over the top adds a nice balance of sweetness, as does a drizzle of honey, which also adds a little extra moisture but functions as a substitute for syrup. You could use maple syrup if you prefer, but I like how the honey blends with the fruit.

Tropical Almond French Toast

If you cut the slices of your bread thick, then one slice should be enough per person. The leftovers freeze well, but also keep in the refrigerator for awhile.

Enjoy! Let me know what you think!

Tropical Almond French Toast

Ingredients:

1 1/2 cups almond milk
6 large eggs
4 Tbsp packed brown sugar, separated
1/2 tsp almond extract
8 to 10 thick slices day-old bread
1/2 cup sweetened coconut flakes
1 mango, diced
2 bananas, diced
1 Tbsp lime juice
confectionary sugar
honey

Whisk together almond milk, eggs, 2 Tbs. brown sugar, and almond extract in a large, shallow bowl.

Dip bread into mixture for about a minute on each side, allowing bread to absorb the milk. Carefully remove bread from bowl allowing excess liquid to drip back into the bowl (use a fork or spatula to prevent tearing if it’s become too soggy) and sprinkle each side with coconut flakes.

Place bread on a greased, flat skillet or griddle over medium to medium high heat. Cook until browned, about 3 or 4 minutes per side.

Meanwhile, mix the mango and banana pieces with the remaining 2 Tbs. brown sugar and the lime juice.

To serve, place French Toast on a plate and top with the fruit mixture. Then sprinkle powdered sugar over top and drizzle with honey.

(Note: you can use just about any combination of fruit you like, in addition to or in substitution of the mango and banana. Also, you can substitute maple syrup for the honey, if you prefer.)

*****

And here is the FREE printable PDF: Tropical Almond French Toast

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