4 posts tagged vanilla
Sometimes…buying already-made products in store can be a little scary… so much sugar…so much salt…we do not even realize it but we are consuming tons!! (not like I am obsessed but I eat out all the time and when I eat at home…I like to be in control (or at least try to be)…right?!?)
I love making my own granola. IT IS SO EASY!!! There is no excuse to not do this!
The combination of maple syrup and coconut oil rocks. You will see…it gives the granola a sweet aroma and helps the oats toast up perfectly.
You can add whatever goodies into this granola as you would like. I used sour cherries and almonds in this recipe but you can also add in-sesame seeds, chia seeds, flax seeds, raisins, dates, apricots, currants, coconut, pecans, walnuts…etc…make it your own! xo
Maple almond & cherry granola
I have clearly been in a grilled cheese loving mood (bathing suit season right! LOL).
Here is the second grilled cheese recipe I played around with this week. French toast grilled cheese…yeah…I said it….FRENCH TOAST GRILLED CHEESE!!!!
I had this at an event the other night and had to create it at home to share the love. This is the perfect weekend treat. Serve it up with some bacon for a killer brunch.
Very important- There are so few ingredients for this recipe that it is crucial to use good quality….crusty gorgeous bread, well made cheese and make sure you are using real maple syrup for this…I cant stress that enough! I am a purist when it comes to maple syrup (Canadian here!).
French toast grilled cheese with sharp white cheddar and maple syrup
recipe makes 2 sandwiches-
2 tablespoons heavy cream
1/2 tsp cinnamon
1/2 tsp vanilla
4 tablespoons unsalted butter
4 pieces of sourdough or white pullman (or whatever bread you have on hand…it is totally up to you)
Sharp white cheddar cheese- can also use fontina or gruyere
Pure maple syrup
in a bowl mix the eggs with the cream, cinnamon and vanilla.
Heat up a cast iron pan on medium heat with 1 tablespoon of unsalted butter in it. Take the bread and dunk one side into the egg mixture, then place the coated side into the hot pan. Let the one side get golden and crisp around 1-2 minutes, then flip over and let the other side get golden and toasted, remove when it is done, wipe down the pan and then repeat with the rest of the slices. Only one side of each piece should have the french toast crust on it. When all the pieces are done assemble a sandwich, french toast crust facing out and place back in the pan. Take a heavy pan and lay it on top, then lay a kettle or something heavy on top of that. You want the outside to stay crunchy and the inside to remain fluffy and cheesy. Let toast like this for a couple of minutes and then flip over. When both sides are golden and the cheese is all melted remove from the pan, cut in half or into quarters and drizzle a little pure maple syrup, eat immediately.
This pic is of the grilled cheese assembled before I place the weight on top.
Here you have it! Toasted, cut up and doused in maple syrup.
I know…I know! I can’t believe it took me this long to get myself some Big Gay Ice Cream. What was I thinking?!?!
Look how happy I am surrounded by unicorns and rainbows! The decor is brilliant!
Got a combo of :
Salty Pimp: Vanilla, dulce de leche, sea salt, chocolate dip
American Globs: vanilla, pretzels, chocolate dip, sea salt.
and this is what it looked like: Heaven!!
PLus…the staff rocked!
I’ll be heading back soon!! I need to sample EVERYTHING on that list!! Did you read the cococone? or the mermaid sundae? I could go for that right now!
After studying in London and traveling though India, I decided to settle down in Tel-aviv, Israel for a bit. One of the best parts of living there during the winters, aside from the fact that all it does is rain when I am used to living in 5 feet of snow, is Sachlav. Sachlav is an incredible, hot, thick, custardy, floral, crunchy, sweet drink that is served on the streets during the coldest seasons. I had one almost every day. It reminds me of a creamy porridge, except there is no grain and it is flavored with either rose water or orange blossom water.;) LOVE!
The drink Sachlav is traditionally made and thickened with the ground bulbs of the early purple orchid (called ‘sachlav’ in Hebrew and Arabic). The tubers of the orchid are dried and ground up to create a fragrant powder that thickens the drink. In place of Sachlav, cornstarch is more often used to thicken the drink, because it is cheaper and easier to find.
Servings: 1 large cup
1 ½ cup whole milk
1 tablespoons plus 1 teaspoon sugar
½ vanilla bean or tsp vanilla paste
2 tablespoons cornstarch dissolved in 1 ½ tablespoons water
1 teaspoon rosewater/or orange blossom water
1 tablespoon shredded coconut
1 tablespoon toasted peanuts/or pistachios (whatever you have on hand)
½ teaspoon ground cinnamon
Directions: Heat the milk, sugar, and vanilla in a pot on the stove, when it comes to a boil bring down the heat and pour in the corn starch mixture. Keep whisking while you bring the mixture back up to a boil. The mixture should thicken enough to coat the back of a spoon. After letting it boil for a minute, turn off the heat and mix in the rosewater or orange blossom (whichever you prefer) and pour into a glass. Garnish the drink with the shredded coconut, peanuts or pistachios and the cinnamon. Serve hot. This is the perfect drink for after dinner or a treat before bed.