DESSERT

French Toast Sticks are easy to make, no-fork-required, perfectly dunk-able sticks of soft, buttery, perfectly cinnamony bliss! Breakfast just got a whole lot more exciting with this baked French toast recipe! Prep Time15 minutes Cook Time30 minutes Total Time45 minutes

Ingredients

• 2 Tbsp granulated sugar

• 1 tsp ground cinnamon

• 1 cup whole milk

• 4 large eggs

• 1 tsp vanilla extract

• 1 pinch salt

• 8 slices Texas toast bread

• 2 Tbsp butter , melted, plus more for serving if desired

• Maple syrup , for serving

Instructions

1. Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
2. In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). D
3. ip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture.
4. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 – 18 minutes longer.
5. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.

This Cookie Dough Ice Cream Cake is an easy, no bake dessert for a summer cookout or birthday party! Made on a cookie dough crust and filled with chunks of cookie dough and swirls of hot fudge sauce.  

Prep Time25 minutes

Total Time25 minutes

Servings12 servings

Ingredients

• 3/4 cup unsalted butter, softened

• 1 1/2 cups brown sugar 300g

• 1 teaspoon salt

• 2 teaspoons vanilla

• 6 tablespoons milk

• 3 cups flour heat-treated if desired, see link above

• 1 cup mini chocolate chips

• 2 cups heavy 35% cream

• 1 14oz can sweetened condensed milk

• 1/2 cup thick fudge sauce warmed slightly (optional)

Instructions

• In a large bowl, combine butter and brown sugar until smooth.

• Add salt, vanilla and milk and stir until combined.

• Add flour and chocolate chips and stir until a dough forms (use a mixer or your hands if necessary!).

• Line a 9″ Springform pan with parchment if desired. Press ⅔ of the cookie dough mixture into the bottom of the pan and 1.5″ up the sides. Set aside.

• In a large bowl, beat cream until stiff peaks form. Add condensed milk and beat until combined. Add fudge sauce and stir a few times until swirled (if desired).

• Pour ice cream mixture into cookie dough crust, top with additional whipped cream and remaining cookie dough mixture as desired, and freeze until firm (5-6 hours, depending on your freezer). Slice and serve. Keep leftovers frozen.

Need a quick and healthy snack? No Bake Peanut Butter Granola Cups are easy and healthy snack for kids and adults and perfect breakfast to grab and go on busy mornings. There’s nothing easier to slip into a lunch box than a few of these granola cups. If you are looking for healthy and easy recipes to make ahead and have on hand when you need little boosts of energy these cups are perfect.

Prep Time: 10

Yield: 12 

Ingredients

• 2 ½ cups granola
• 1 cup peanuts-chopped
• 3 Tablespoons peanut butter
• 3 Tablespoons honey (or more if needed)

Filling:

• 1 cup peanut butter-melted
• Topping:
• 12 oz. dark chocolate-finally chopped
• 1 Tablespoon coconut oil

Instructions

1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
5. Store in the fridge in air-tight container., or freeze for longer storage.

Ingredients

Tart Shells:

1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Directions:

Preheat over to 325 degrees F. Spray 2 mini muffin pans with cooking spray. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.
For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.