Breakfast

This recipe will take almost 1 whole day to prepare and bake I assure you that is worth it! I am sure that you haven’t tried anything like this before. All you need to do is to follow these steps to guide you to perfection. Invite your family and friends and let them taste how awesome this French toast is. Enjoy!

INGREDIENTS

12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1-inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups of milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup of water
1 cup fresh blueberries
1 tablespoon butter

How to make Overnight Blueberry French Toast

Step 1: Apply cooking spray in a 9×13-inch baking dish.

Step 2: Add half of the bread cubes into the baking dish and arrange them then top with the cream cheese cubes.

Step 3: Add 1 cup of blueberries n top of the cream cheese and spread it evenly then sprinkle the rest of the bread cubes.

Step 4: Add milk, eggs, syrup, and vanilla extract in a large mixing bowl. Stir until well-mixed.

Step 5: Add the bread cubes then cover.

Step 6: Place inside the fridge overnight.

Step 7: Remove from the fridge and allow it to warm for 30 minutes before baking.

Step 8: Ready the oven and preheat to 175 degrees C or 350 degrees F.

Step 9: Cover the mixing bowl and place inside the preheated oven and bake for 30 minutes.

Step 10: Remove the cover and bake for another 25 to 30 minutes or until the middle part of the toast is lightly brown and firm.

Step 11: Add water, cornstarch, and sugar in a medium saucepan.

Step 12: Place the saucepan on the stove and bring it to a boil. Stir and cook for 3 to 4 minutes.

Step 13: Add in the rest of the blueberries and stir.

Step 14: Reduce the heat and allow it to simmer for 10 minutes or until the blueberries cooked then add the butter and stir.

Step 15: Remove the saucepan from the heat. Pour the mixture over the French toast.

Step 16: Serve and enjoy!

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Prep time: 15 min | Cooking: 10 min | Additional: 1 hr 35 min | Total: 2 hrs  | Servings: 24 | Yield: 2 dozen

In these oatmeal cookies, you will love all the textures and their rich buttery flavor. These are just one of those classic cookies that everyone’s going to love, and you’re going to want to make time and time again. And the best way of eating these cookies is, of course, new, warm from the oven with a tall glass of ice-cold, creamy whole milk.

My mom usually serves cookies every Christmas, not just these cookies but also others such as chocolate chip cookies, but these Soft Oatmeal Cookies have always been my favorite. Normally, these cookies are the first to vanish from the cookie tins. It took me so long to perfect my recipe for oatmeal cookies because I thought it was important that I could perfect these cookies. Sure, guess what. She’s been making this version since I mastered this recipe over two years ago, instead of her old go-to for the holidays. So, I think I can say mission accomplished easily (and perhaps a little boastfully).

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
(2) eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ½ tsp ground cinnamon
3 cups quick-cooking oats

Directions:

1. Add and cream the butter, white sugar, and brown sugar in a bowl. Beat eggs, one at a time, then stir in vanilla.

2. Combine flour, baking soda, salt, and cinnamon, stir into the creamed mixture. Mix in oats. Cover, and let the dough chill for at least an hour.

3. Preheat oven at about 375 degrees F (190 degrees C). Grease the cookie sheets. Roll dough into walnut-sized balls, and place 2-inches apart on the cookie sheets. Use a large fork dipped in sugar to flatten each cookie.

4. In a preheated oven, bake for 8 to 10 minutes. Let it cool for 5 minutes on the baking sheet before being moved to a wire rack to fully cool.

Nutrition Facts:

Per Serving: 218 calories; 213 mg sodium. 32.3 g carbohydrates; 3 g protein; 8.8 g total fat; 36 mg cholesterol.

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Prep time: 15 min | Cooking: 45 mins | Total: 1 hr | Servings: 15 | Yield: 1 9×13-inch pan

Blueberries are the ideal snack, they make the best pancakes, they make the savoriest refreshing smoothies, they ‘re juicy, soft, and they ‘re just so poppable. And of course, they also make the best desserts, and evidence of that is these Blueberry Crumb Bars. Try this Blueberry Crumb Bars out, and you will see what I mean.

These bars are filled with a generous layer of fresh, sandwiched blueberries between a shortbread base and a crumb topping. The layer of blueberry turns jammy as it bakes. I like these best when they’re freshly cooked and still warm. Of course, the next day, they ‘re still good, but that crisp crumb topping will soften a little, so if you’re planning to make them for a get-together, then try to make them the day. It makes these a simple treat with minimum hassle to put together.

Ingredients:

1 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup shortening
(1) egg
¼ tsp salt (optional)
(1) pinch ground cinnamon (optional)
4 cups fresh blueberries
½ cup white sugar
3 tsp cornstarch

Directions:

1. Preheat oven at about 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. Stir a cup of sugar, 3 cups of flour, and baking powder in a medium bowl. If desired, mix in salt and cinnamon. To combine shortening and egg, use a fork or pastry cutter. The dough will be crumbly. In the prepared pan, pat half of the dough.

3. Stir sugar and cornstarch in another bowl. Mix gently in the blueberries. Add and sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer.

4. In a preheated oven, bake for 45 minutes, or until the top is slightly brown. Let it cool before cutting into squares.

Note:

If you like, you can substitute fresh berries for frozen. No need to thaw the berries; just bake the bars for another 10 minutes, or until the bubbles and sets are filled.

Nutrition Facts:

Per Serving: 318 calories; 77 mg sodium. 45.3 g carbohydrates; 3.3 g protein; 14.4 g total fat; 12 mg cholesterol.

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Prep time: 20 min | Cooking: 45 min | Total: 1 hr 5 min | Servings: 36 | Yield: 3 dozen

There are several recipes for pecan pie bars out there, and I had to experiment with a couple of them before I found one that I liked very much. There seemed to be a lot of recipes for me that didn’t have the right egg ratio in the filling or didn’t bake for a long enough time, so the center was too runny. This recipe will give you a delicious pecan pie bars, sweet with a crunch.

I am so satisfied with the outcome of my experimentation of the recipes for Pecan Pie Bar I found. When you have tried these tasty sweets, during the holidays, you will find yourself making them each year. I love being able to cut them as large or as small as you want, which means you can make squares of bite-size and feed a large group. I love this recipe exactly as it is written, but to customize the bars to your tastes, you can add other ingredients to the mix.

Ingredients:

3 cups all-purpose flour
½ cup white sugar
½ tsp salt
1 cup margarine
(4) eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tbsp of margarine, melted
1 ½ tsp vanilla extract
2 ½ cups chopped pecans

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C). Grease lightly a 10×15 inch jellyroll pan.

2. Stir flour, 1/2 cup of sugar, and salt in a large bowl. Cut a cup of margarine until the mixture resembles coarse crumbs. Add and sprinkle the mixture evenly over the prepared pan and press in firmly.

3. In a preheated oven, bake for 20 minutes.

4. Prepare filling while the crust is baking. Mix eggs, corn syrup, 1 1/2 cups of sugar, 3 tbsp of margarine, and vanilla in a large bowl until smooth. Stir in the chopped pecans. Spread uniformly over the crust as soon as you remove it from the oven.

5. In a preheated oven, bake for 25 minutes until set. On a wire rack, let it cool absolutely before slicing into bars.

Nutrition Facts:

Per Serving: 232.8 calories; 20.7 mg cholesterol; 117.5 mg sodium; 2.5 g protein; 30.7 g carbohydrates.

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If you are looking for just the right balance of apple and cinnamon, then this Dutch Apple Bread is perfect for you. It is a fast and easy loaf to make, the perfect dessert or snack, and a deliciously sweet, moist, and soft loaf.

INGREDIENTS

1/2 cup softened butter 1 cube
1 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups diced peeled a green apple
1/2 cup chopped walnuts or pecans

For the Topping

5 tablespoons cold butter
1/3 cup flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon

For the Vanilla Glaze

1 tablespoon melted butter
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

HOW TO MAKE DUTCH APPLE BREAD

Step 1: To make the Vanilla Glaze, whisk the melted butter, powdered sugar, milk, and vanilla extract until smooth. Set aside.

Step 2: Prepare the oven. Preheat it to 350 degrees F.

Step 3: Grease a bread pan by spraying wit with non-stick cooking spray or line the bread pan with parchment paper.

Step 4: In a mixing bowl, cream the butter and sugar. Mix in the eggs, milk, and vanilla until incorporated. Stir in the flour, salt, and baking powder. Now, fold in the apples and nuts. Transfer the mixture into the prepared baking pan.

Step 5: To make the topping, combine the cold butter, flour, granulated sugar, brown sugar, and ground cinnamon in a mixing bowl. Use a fork or a pastry mixer until the mixture is crumbly. Then, sprinkle the topping over the batter.

Step 6: Place inside the preheated heaven and bake for 55 to 60 minutes. Insert a toothpick in the middle, when it comes out clean it is done. Take note that the internal temperature of the bread is 200 degrees F when it is fully cooked.

Step 7: Let the bread cool before removing it from the pan. Then, drizzle with the vanilla glaze. Slice and serve. Enjoy!

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These little ball-shaped wonders are awesome! I recently learned how to make them and I am so impressed with how tasty and creamy they are. I have stumbled upon this amazing recipe online while I was searching for new and easy recipes that I can try. It became the most requested dessert by my kids. They just can’t get enough with these incredible cookies. With a very minimal set of ingredients, you will be able to bake the perfect treat. It tastes like store-bought. I kid you not. It will blow your minds off! I guess all you need to do right now is to go to your kitchen and see if you have all these ingredients. Enjoy!

INGREDIENTS

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, unwrapped

How to make Peanut Butter Cup Cookies

Step 1: Ready the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: In a medium bowl, add in the flour, baking soda, and salt. Whisk until well-mixed.

Step 3: In a large mixing bowl, add butter, peanut butter, brown sugar, and sugar. Beat until well-mixed and creamy.

Step 4: Add in the milk, vanilla, and egg. Whisk until well combined with the rest of the ingredients.

Step 5: Transfer the flour mixture into the butter mixture then whisk until well-mixed.

Step 6: Form the mixture into balls. This usually makes 40 balls.

Step 7: Place the balls into a mini muffin pan. (Ungreased)

Step 8: Place the muffin pan inside the preheated oven and bake for 8 minutes at 375 degrees or until cooked through.

Step 9: Remove the pan from the oven and press a small peanut butter cup on top of each ball.

Step 10: Let it sit on a wire rack and cool to room temperature.

Step 11: Serve and enjoy!

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Prep time: 10 min | Cooking: 20 mins | Total: 30 min | Servings: 12 | Yield: 1 9×13-inch dish

The idea of a big chocolate chip cake is not new to those who grew up visiting their local shopping center. This chocolate chip is deliciously made so that I can eat hundreds of it. The best part of this recipe is, only 4 ingredients can be made so quickly, which I’m sure is in your pantry.

I recall my mother used to bake this for us when I was a child. She would always remind us when we were eating this, and tell us life lessons. Why do we stand up to those who are threatened and are powerless to defend themselves? She’s also pointing out how powerful we should be to support others. It was a memory I’ll be treasuring for the rest of my life. This recipe takes me back to the moment when I feel like I would think about it now and then. I hope you’ll make your version of this 4-Ingredient Quick Chocolate Chip Cookie Cake, enjoy with your loved ones.

Ingredients:

(1) (15.25 ounce) package yellow cake mix
2 cups mini chocolate chips
(2) eggs, beaten
5 tbsp butter, melted

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C. Grease a 9×13-inch baking dish.

2. In a bowl, mix cake mix, chocolate chips, eggs, and butter until just mixed. Pour it into the prepared baking dish.

3. In a preheated oven, bake for 20 minutes until a toothpick inserted in the center comes out clean.

Note:

1. You can substitute the yellow cake mix with the white cake mix.

2. Place the remaining cookie cake loosely wrapped in plastic wrap for up to 3 days at room temperature.

3. What makes this cookie cake so special is the playfulness of it all, so don’t be too precious about the decorations — it’s supposed to be fun. Add any decorations you want, don’t limit yourself and be creative.

Nutrition Facts:

Per Serving: 348 calories; 44.4 mg cholesterol; 285.4 mg sodium; 3.9 g protein; 46.4 g carbohydrates.

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