Stuffed French Toast & A Visit From The Fairy Hobmother!

Stuffed French Toast is one of those things that I've always wanted to try, but never actually got around to doing.  During my visits back home to Canada and while on holiday in the US, stuffed french toast was always one of those things on a menu that called my name, yet for some reason I just never ordered it.  Then before I knew it, my holiday would be over, and I'd have to fly back to the UK where sweet and yummy treats just don't make their way onto the breakfast table - it's just sausages, beans, mushrooms, fried eggs and grilled tomatoes here I'm afraid.  

Because I always seem to miss the opportunity to order stuffed french toast while on holiday, it's been on my "to bake" list for quite some time now.   The other thing that's been on my "to bake" list for even longer is cinnamon raisin bread.  I have a strange obsession with cinnamon raisin bread.  It's one of my favorite things to eat in the morning, all nice and toasted with a bit of melty butter on top!  

I'd been on the hunt for a good cinnamon raisin bread recipe for ages, but it seemed like every one I came across needed a bread maker.  And since I didn't have a bread maker, my search for the perfect recipe continued without much success.  So when I recently came across a blog post on Lay The Table saying that the Fairy Hobmother would grant one readers wish, I got super excited and commented straight away, wishing for a bread maker (or an ice cream maker - I couldn't decide!). 

If you're a regular reader of blogs in the UK, then you're probably pretty familiar with The Fairy Hobmother.  For those of you who aren't familiar with The Fairy Hobmother, she (aka: he) works for Appliances Online, and spends her days visiting blogs and granting wishes! Pretty cool huh?

So, about a month ago I was surprised, but thrilled to see an email in my inbox from the Fairy Hobmother letting me know that my wish had been granted!!  Since I had wished for an ice cream maker or a bread maker, I was told that I could have my choice as to which one I wanted.  It was a hard decision, but I ended up going with the bread maker after remembering all those times I had wanted to bake cinnamon raisin bread, but was never able to.

A few days later, my brand new shiny bread maker arrived, and I have to say I've really been enjoying it!  The great thing about this bread maker (Morphy Richards Daily Loaf) is that it makes loaves 1/2 the size of regular loaves, which is perfect if you live alone, or if you don't eat a lot of bread (like my husband and I).  So far I've made several types of bread, but of course cinnamon raisin had to be the first!  Because this bread maker makes a smaller loaf than normal, I decided it was probably best to use the recipes that were supplied with the machine.  I won't bother including the recipe since most people probably don't have this bread maker, but if I could say one thing about it, it would be that I would double the cinnamon and raisins as I didn't think there was enough of either in the bread, but never the less it was still good.  

So after baking my first loaf of cinnamon raisin bread I decided it would be the perfect excuse to bake stuffed french toast with.  I made my stuffed french toast by cutting extra thick slices of my cinnamon raisin bread, and then making an incision in the bottom of the slice where I could put the filling.  I think this is probably the best way of making stuffed french toast, but if you can't find unsliced loaves of bread, then you can use 2 slices of regular bread, but you'll just need to be careful not to overfill them with the filling, because it will leak out the sides.

Cinnamon Raisin Stuffed French Toast

Ingredients: 

4 thick slices of cinnamon raisin bread

6oz (170g) Cream Cheese
1 1/2 Tbsp Sugar
1/2 tsp Cinnamon

2 Eggs
2/3 Cup (160ml) Milk
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
1 tsp Vanilla Extract
Pinch of salt 

Instructions:  

1.  Using a sharp knife, make a cut in the bottom of each slice of bread and carefully work your way up 3/4 of the way inside so a little pocket forms.  Set aside

2.  In a small bowl, whip or mix the cream cheese, sugar and cinnamon together until well combined.  Fill a piping bag fitted with a large metal tip with the cream cheese mixture (if you don't have a piping bag - don't worry, you can use a small spoon - a piping bag is just easier). Now take your pieces of bread and insert the metal tip into the opening you cut earlier.  Squeeze gently until you've filled the inside pocket of your bread with the cream cheese mixture.  If you don't have a piping bag, just use a small spoon to carefully spoon the cream cheese mixture into the pocket, making sure not to tear the bread.  Do not overfill.

3.  In a shallow container whisk together the eggs, milk, cinnamon, nutmeg, salt and vanilla.  Heat a non stick frying pan over medium high heat, and coat with non stick cooking spray or a bit of butter or non stick cooking spray.  Pick up a piece of the prepared bread with a fork and lay it flat in the milk and egg mixture.  Let the bread soak up a bit of the liquid (approx 30 seconds) before flipping over to soak the other side (again for approx 30 seconds).  Place in pan, and cook until golden brown before flipping. Once both sides are cooked, place the French toast on a place and sprinkle with powdered sugar and top with syrup.

Tip:  Immediately after placing the soaked bread in the frying pan, I place a lid over the bread in order to help cook the bread thoroughly and prevent it from getting soggy.   

I'm really loving my new bread maker, and I still quite can't believe that the Fairy Hobmother chose to grant my wish!  And here's the best part of the whole thing - I can now pass my luck on to someone else, and it could be you!  All you have to do is leave a comment below telling the Fairy Hobmother what you wish for and it may just come true!!  If you need some inspiration for your wish, then pop on over to Appliances Online - they've got some great things there - especially the Pink Smeg Fridge! 

Good Luck!!!!

Cinnamon Peach and Ice Cream Waffles

For those of you that have been following my blog since the very beginning, you may remember one of my very first posts, which also happened to be about my first entry in the Iron Cupcake London competition (which was sadly cancelled a couple months later).

The theme for my first contest was fruit, which meant that every cupcake entry needed to incorporate fruit into it in some way.  I choose to do a cinnamon and peach cupcake because the combination of cinnamon and peaches was a favorite ever since I was a little kid back in Canada.  Shortly after arriving at the Iron Cupcake competition I discovered that cinnamon and peaches weren't a very common combination in the UK, so I had convinced myself that the people there that night wouldn't like them.  Well.... I was wrong!  My cinnamon peach cupcake ended up winning the Runner Up prize for best cupcake that evening, and I was glad to have introduced so many people to the wonderful flavor combination of cinnamon and peaches.

My Cinnamon Peach Cupcake (slightly smooshed)

Peaches with cinnamon still remain one of my favorite combinations, and I look forward to peach season every year, although I do find it hard to get a nice ripe peach in most supermarkets these days.  (If you follow me on Twitter, you'll have seen me tweeting about my search for the perfect peach!) 

One of my favorite desserts that I've been making for years is my cinnamon peach and ice cream waffle.  The hot waffle with cold ice cream, cinnamon and peaches makes for a truly delicious flavour combination.  And best of all, they're incredibly easy to make!

To make this yummy dessert you'll only need a few things: peaches, cinnamon, sugar, ice cream and waffles.

Now, I'm not going to lie - sometimes I cut corners when I can, so rather than taking the time to make my own waffles (not that it's hard) I choose to use an instant waffle mix from Cost-Co that only requires a bit of added water and a tablespoon of oil.  Even though I cheated on this occasion, I'm going to include my favourite waffle recipe that I use regularly because not everyone has (or wants to have) instant waffle mix at home.  If you don't have a waffle iron you can also use store bought ones, it's totally up to you! 

Waffles With Peaches, Cinnamon and Ice Cream 

1 - 2 Peaches
1/2 - 3/4 tsp Cinnamon
1 Tbsp Sugar
Waffle (recipe follows)
Ice Cream 


1.  Since peaches have a fuzzy skin on them that's not very nice to eat, you'll need to peel them.  Peeling the skin off a peach is really simple if you use one little trick - boiling water!  Bring a small pot of water to a boil and submerge your peach in it for about 30 - 45 seconds.  Remove the peach from the boiling water and place it on a cutting board for about 30 seconds, just so it cools down a bit.

 

The skin on the peach should be very loose when you touch it.  If you gently pinch the skin between your fingers a part of it should tear upwards, allowing you to start peeling the rest of the peach.  The skin should be so loose and slippery that it peels off the entire peach with out any effort, often in one big piece.  You should end up with a juicy slippery skinless peach. 

 

Cut your skinless peach into slices, and put them in a bowl along with the cinnamon and sugar.  Stir them around and set them aside for at least 5 mins to allow a nice juicy cinnamon syrup to form.

2.  Next you'll need to make your waffle.  If you're making your own, pre-heat your waffle iron and follow the waffle recipe below (or the manufactures instructions if you're using a mix).  ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.  Now's also the time to leave your ice cream out to soften up a bit. so it's easy scoop.

3.  Once your waffle is done cooking and your ice cream has softened up a tiny bit, all that's left to do is assemble your masterpiece!  This probably doesn't need explanation, but start out by placing your waffle on a plate.  Next, add a scoop of ice cream (I prefer vanilla or something with a caramel swirl in it), and then spoon the peaches and cinnamon syrup on top.  That's it!  Really simple, but really delicious!

Waffles 

Ingredients:  

1 Egg 
1 Cup (125g) Flour 
3/4 Cup (175ml) + 1 Tbsp Milk
1/4 Cup (60ml) Vegetable Oil 
1 1/2 tsp Sugar 
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Salt 
1/4 tsp Vanilla Extract

Instructions:

1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in all remaining ingredients (flour, milk, vegetable oil, sugar, baking powder, cinnamon, salt and vanilla), until just smooth. 

2.  Grease your preheated waffle iron with non-stick cooking spray. Pour the mix onto your hot waffle iron, and cook until golden brown. ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.

The combination of cinnamon and peaches is one of my favourites,  It's so good that I'll often eat a peach (or two) in the evenings with a bit of cinnamon on sugar on it, just as I described in step 1.  In all honesty, they really don't need any added extras like whipped cream or ice cream, but if you're feeling rather indulgent then adding a waffle and a bit of ice cream is definitely the way to go!

Sugar & Spice & Everything Nice!

I'm sure we all have a favourite snack or dessert that we've had at a restaurant or while on holiday.  It's usually something that you never thought you'd be able to recreate again at home, which usually makes it even more special.  I wouldn't necessarily call the Churro my favourite dessert or anything, but it's definitely up there on my list of yummy things I didn't think I could make at home - until now!

Back in Canada every once in a while we'd find a place that sold Churros.  It was usually at a ball park concession stand, or at a fair.  For those of you who've been to Disneyland, I'm sure you'll have seen (and / or tasted) a Churro before.  They're usually about a foot long in length, rigid in shape and coated in cinnamon and sugar.  They look a bit like a loofah.  They've got the most amazingly sweet and unavoidable smell, that beckons you from miles (ok maybe not miles, but definitely yards)  away. There's just something about the combination of cinnamon and sugar that can make pretty much anything taste amazing.

So when I got the new Nigella Lawson "Kitchen" Cookbook this past Christmas I had a quick flip through it to see what caught my eye.  Two things jumped out at me - Grasshopper Pie and Churros.  I haven't had either of them in years.  For those unaware, Grasshopper Pie is a chocolaty minty pie that's coloured green.  It's not only delicious, but great fun to eat - especially considering the name initially sounds so off putting.  And Churros - we'll I've already told you about those!  

My friend Sarah over at Maison Cupcake is a huge fan of Nigella.  So much so, that she's created a fun little challenge encouraging her readers to make something from a Nigella cookbook each month based on a theme she chooses.  This months "Forever Nigella" theme was "Seduced by Chocolate".  Anyone who knows me knows I'm usually up for a challenge, and how could I say no to one with Chocolate??  I was short on a few of the ingredients needed to make the Grasshopper Pie, so I opted to make the Churros with Chocolate Dipping sauce and I'm glad I did.  They were so easy to make!  Plus they tasted amazing.  I had a look online at several other Churro recipes and they were all very similar to the one in my Nigella book.  A good sign when your making something new, as it means (well to me at least) that the recipe will a) turn out well, and b) generally taste authentic.

Like I said before, these Churros were one of the easiest things I've made in a while.  A hell of a lot easier than my Biscuit Joconde Sponge that's for sure!  

To make these Churros you'll need a few things:

Small Pot (like the type you'd make soup in)
A Piping Bag with large Star tipped nozzle
Scissors
Tongs
Long Wooden Skewers*
Candy / Frying Thermometer*
Small lunch sized paper bag*  

* Optional, but I found these very useful  


Chocolate Dipping Sauce:  

100g Dark Chocolate
25g Milk Chocolate
1 Tbsp Corn Syrup or Golden Syrup
150ml Whipping Cream or Double Cream  

1. Put everything together in a small sauce pot (or glass measuring cup that has been placed in a pot of hot water to create a double boiler).  Once the chocolate has started to melt, stir the chocolate & cream mixture until everything is well incorporated.  Set aside in a warm place. 

Churros:  (Slightly amended)

1/4 Cup (50g) Sugar
2 tsp Cinnamon  

1 Cup (125g) Flour
1 Tbsp Sugar  
1 tsp Baking Powder
Pinch of Salt
1 Tbsp Olive Oil
1 Cup (250ml) Boiling Water  

Vegetable Oil for frying  (approx 500 ml

1. Combine the cinnamon and 1/4 Cup (50g) of sugar in a shallow bowl, or a lunch sized paper bag and set aside.  Dump the flour, sugar, baking powder and salt into a mixing bowl, and then add in the olive oil and boiling water.  Beat on medium speed until a sticky wet dough is formed.

2. Leave your dough in the mixing bowl to rest while you heat up your oil over medium heat.  Nigella recommended heating the oil to about 340ºF (170ºC), but I found that too cool so I stuck with 355ºF (180ºC) which worked much better.  If you've got a candy/frying thermometer it will be easy to tell if your oil is ready.  If not, then Nigella recommends that you toss in a piece of bread when you think the oil is hot enough.  If it sizzles and goes a golden brown colour  in about 30 seconds then your oil is ready.  

3. Once your oil is hot enough you'll need to transfer your dough into your piping bag.  The easiest way to do this is if you put your piping bag in a tall glass and wrap the fabric over top of the cup. This allows you to have both hands free to fill the bag.  Once your bag is filled bring it over to the pot of oil and begin to squeeze your dough out until it's about 2 inches long before using your scissors to snip the dough off so it falls into the oil.  You can easily cook 4-5 pieces at a time, but I wouldn't recommend doing anymore as to pot gets a bit crowded.  Also, the more pieces of dough you put in the more the oil cools off.   At 340ºF (170ºC) my oil was too cool so my pieces of dough sunk to the bottom.  I needed to use the wooden skewer to loosen them off the bottom of the pot, but it also came in very handy for flipping the Churro bites in the oil, as well as to push them around the pot to ensure the fresh dough didn't stick to the nearly cooked pieces.  After about 3-4 minutes your Churro bites should be a nice golden brown colour with a crispy outside and a fluffy middle.  They should hold their shape when you take them out of the oil using a pair of tongs.  If they squish down, chances are they aren't fully cooked - try leaving them in longer, or increasing your oil temperature.  Place the Churro bites on some paper towels to help absorb any excess oil. Repeat these steps with the remainder of the dough.  

4.  Once your Churro pieces have had a rest on the paper towels (for about 5 minutes) it's time to toss them in the cinnamon and sugar.  I put my cinnamon and sugar into a paper bag so all I had to do was drop a few Churros into it and give it a shake.  If your using a bowl you can use your wooden skewers to move the Churro bites around so you don't end up with cinnamon sugar coated fingers.  But really - is that a bad thing?  

5.  Once all your pieces are coated in the cinnamon and sugar place them on a serving dish, and pour your warm chocolate sauce into a little ramekin.  There you have it!  Deliciously authentic Mexican / Spanish Churros all ready for you to dip, dunk & dab in the delicious chocolate sauce!

See... /\ Nice and fluffy inside!