Blueberry Mascarpone French Toast

 

Updated on February 

We made this for a bridal shower brunch and it was delicious! The make-ahead step is perfect for making it easier the morning of the event. 

Ingredients:

• 3 (8-oz.) French baguettes

• 8 oz. mascarpone or cream cheese, at room temperature

• 2 tsp. vanilla

• 2 cups powdered sugar

• 2 cups fresh blueberries

• 6 eggs

• 2 cups milk

• ¾ cup granulated sugar

• 1 ½ tsp. ground cinnamon

Directions

1. Slice the Baguette 

   Grease a 3-quart baking dish. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.

2. Make Filling 

   For filling: In a medium bowl beat mascarpone and 1 teaspoon vanilla until smooth. Beat in powdered sugar until combined. Fold in blueberries.

3. Assemble 

   Spoon filling between baguette slices; arrange baguettes side by side in prepared dish.

4. Chill Overnight 

   In a large bowl whisk together eggs, milk, 1/2 cup granulated sugar, remaining vanilla, and 1/2 teaspoon cinnamon. Pour over bread. Cover; chill overnight.

5. Bake and Serve 

   Preheat oven to 350°F. Uncover dish. In a small bowl stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning. Remove; let cool slightly. Makes 12 servings.

Copy Cat Trader Joe’s Chopped Salad

 

Field Fresh Chopped Salad with Sweet Basil Dressing

INGREDIENTS

Field Fresh Chopped Salad:
romaine lettuce, chopped
red cabbage, shredded
Israeli (also known as pearl) couscous, prepared according to package directions (I buy mine at Trader Joes)
fresh corn, cooked and cut off the cob*
red bell pepper, diced
pecans, toasted and chopped
dried currants
Asiago cheese, grated
green onion, thinly sliced
cooked chicken breast, chopped (optional)

Sweet Basil Dressing:
1/2 cup mayo (or part Greek yogurt- I used 1/3rd Greek yogurt, 2/3rds mayo)
1 cup loosely packed fresh basil
2 tsp. honey
2 tsp. freshly squeezed lemon juice
1 tsp. apple cider vinegar
1/4 tsp. Dijon mustard
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. chopped shallot
1 tsp. minced garlic
salt and pepper, to taste
water to thin if necessary (you probably won’t need it if using part yogurt)

DIRECTIONS

1. To make the dressing: place all the ingredients into a blender or food processor, blend until creamy. Add water if too thick or mayo if too runny. Adjust salt and pepper to taste.
2. In a large bowl, toss all the salad ingredients together with basil dressing. Enjoy!

*Corn can be grilled on the cob and cut off or cut off and then toasted in a skillet over medium heat for a few minutes with some olive oil or butter and salt and pepper.

Dressing makes enough to serve ~4, can be doubled/tripled for a large party salad.

COCONUT-LIME CHICKEN CHILI

Ingredients

6 chicken tenders

1 (10 oz) can coconut milk

1 cup chicken broth (optional! I like my soup thinner, but you can leave this ingredient out)

1 (12 oz) jar salsa verde

1 (14 oz) can hominy, drained

1 (14 oz) can of corn, drained ( I often use frozen corn instead)

1 (4 oz) can diced green chiles

1 1/2 tsp cumin

1 tsp garlic

salt + pepper 

juice of one fresh lime

Instructions

To cook in the instant pot, place everything in the instant pot, seal, and press the soup button. Cook for 35 minutes. I let it sit at warming for 15 minutes after. Removed chicken, shred, then returned to pot.

I like to top it with cilantro, avocado, queso fresco and homemade tortilla strips! 

Blueberry and Peach Graham Galette

 This recipe was on the cover of Bon Appetit and I knew I had to make it! It's as delicious as it looks and super easy.

Dough:

4 graham crackers

1 cup flour

1 T. sugar

1/2 tsp kosher salt

10 T. chilled butter, cut into pieces

Ice water

Filling:

2 large peaches

2 cups blueberries (I have also made this with assorted berries. Whatever is available)

1 T. cornstarch

3/4 tsp grated lemon zest

1/4 tsp ground cinnamon

butter for dotting filling

Toss together until well coated.

Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining. Add ice water by the tablespoonful, pulsing after each addition until evenly moistened ande dough holds together when squeezed (about 2 T.) Pat into 1 inch thick disk and wrap tightly in plastic wrap . Chill at least an hour. Dough can be made up to 3 days ahead. Keep chilled

Unwrap dough and roll out on lightly floured parchment paper to a 12 inch round. Arrange fruit on top. Lift dough edges up and over fruit, pleating as needed. Place parchment paper on cookies sheet. Chill 10 minutes. Brush dough edges with beaten egg and sprinkle with sugar and dot the fruit with butter.

Bake at 400 degrees for 40-50 minutes until crust is deep golden brown. (some juice may leak out!)

Serve warm with vanilla ice cream.

Trader Joe's Copycat Diner Mac 'n Cheese

• 2 oz (1/4 cup) butter

I• 2 oz (about 1/3 cup) all-purpose flour

Ingredients

• 2 oz (1/4 cup) butter
• 2 oz (about 1/3 cup) all-purpose flour
• 4 oz good quality white Cheddar cheese, grated
• 3 oz good quality Havarti cheese, grated
• 2 oz sharp Cheddar cheese, grated
• 3/4 tsp salt
• 24 oz milk (3 cups) whole milk
• white pepper
• nutmeg
• 1 lb good quality elbow pasta (I like De Cecco)

Make the cheese sauce by melting the butter and then stir in the flour. Cook for a few minutes. Slowly add the milk so as not to create lumps, using a whisk the whole time. When it is fully incorporated, add the grated cheese, salt, white pepper and nutmeg to taste. Drain the pasta, add the cheese sauce and I like to top it with bread crumbs tossed with melted butter. Bake for about 20 minutes or until bubbly and bread crumbs are lightly browned.

 4 oz good quality white Cheddar cheese, grated
• 3 oz good quality Havarti cheese, grated
• 2 oz good quality Gouda cheese, grated
• 1 oz good quality Swiss cheese, grated
• 3/4 tsp salt
• 24 oz milk (3 cups) whole milk
• white pepper
• nutmeg
• 1 lb good
• 2 oz (1/4 cup) butter
• 2 oz (about 1/3 cup) all-purpose flour
• 4 oz good quality white Cheddar cheese, grated
• 3 oz good quality Havarti cheese, grated
• 2 oz good quality Gouda cheese, grated
• 1 oz good quality Swiss cheese, grated
• 3/4 tsp salt
• 24 oz milk (3 cups) whole milk
• white pepper
• nutmeg
• 1 lb good quality elbow pasta (I like De Cecco)elbow pasta (I like De

• 2 oz (1/4 cu
• 2 oz (about 1/3 cup) all-purpose flour
• 4 oz good quality white Cheddar cheese, grated
• 3 oz good quality Havarti cheese, grated
• 2 oz good quality Gouda cheese, grated
• 1 oz good quality Swiss cheese, grated
• 3/4 tsp salt
• 24 oz milk (3 cups) whole milk
• white pepper
• nutmeg
• 1 lb good quality elbow pasta (I like De Cecco)

Brown Butter Pumpkin Oatmeal Cookies

Ingredients 

• 1 cup (2 sticks; 230g) unsalted butter 

• 2 cups (170g) old-fashioned whole rolled oats 

• 1 and 2/3 (209g) cup all-purpose flour (spoon & leveled) 

• 1 teaspoon baking soda

 • 1/2 teaspoon salt 

• 1 and 1/2 teaspoons ground cinnamon 

• 1 and 1/2 teaspoons pumpkin pie spice* 

• 1 cup (200g) granulated sugar 

• 3/4 cup (150g) packed light or dark brown sugar 

• 1 egg yolk, at room temperature 

• 2 teaspoons pure vanilla extract 

• 1 cup (228g) pumpkin puree (see note – not pumpkin pie filling and not the whole can)* 

Brown Butter Glaze

 • 1/4 cup (60g) unsalted butter 

• 1 and 1/2 cups (180g) confectioners’ sugar 

• 3 Tablespoons (45ml) milk

 • 1/4 teaspoon pure vanilla extract 

 Instructions 1. Important before you begin! If topping the cookies with the brown butter icing, you can brown the butter for both the cookies AND the icing together. Once it is all browned, set 2 liquid ounces (1/4 volume cup) aside for the glaze. You can use it in step 8. The rest (about 8 liquid ounces) is for the cookies, used in step 5. 2. Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, immediately remove from heat and cool for 5 minutes. 3. Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl. 4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 5. Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin (see note about blotting). Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky. 6. Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out– see picture above– as the cookies won’t spread much unless you help out first! 7. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing. 8. Make the icing: Give the 1/4 cup of brown butter you reserved for the icing a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Dip the top of each cookie into the icing.