Vegetarian Egg Recipes - Cookie and Kate

Whiskey Sour

Kathryne Taylor — Sun, 31 Dec 2023 18:54:16 +0000

Have you tasted a great whiskey sour? One made with fresh-squeezed lemon juice and quality whiskey? They’re bold yet balanced, with a lovely lemony flavor.

Whiskey sours are one of my favorite drinks to order at swanky cocktail bars. If you have sworn off the whiskey sours of your college days, the ones made with cheap whiskey and fake sour mix, I assure you that legitimate whiskey sours are worth your while.

Whiskey sours are also fun to make at home. Serve them during the holidays, on game days, or for date nights in. If you have already enjoyed my Cinnamon Maple Whiskey Sour or New York Sour, I have no doubt you’ll love the original.

To make a whiskey sour, you’ll need just a few basic ingredients—good whiskey, fresh lemons, a little sweetener, and an optional egg white. Fancy cocktail cherries, such as Luxardo, are a worthwhile investment and keep for quite a while in a dark cabinet.

Whether you like your whiskey sour with no foam, extra foam, up or on the rocks, you’ll find all the details you need to craft your ideal whiskey sour in the recipe below. Gather your ingredients and your cocktail shaker!

How to Make a Whiskey Sour (Two Ways)

Before you make a whiskey sour, first decide how you want to serve it. You have two options.

Do you want a foamy top and smooth flavor?

If so, you’ll incorporate an egg white and a “dry shake” in the cocktail shaker. This version of a whiskey sour is technically called a “Boston sour,” but it’s generally billed as a whiskey sour on fancy bar menus. It’s best served up in a coupe glass, as pouring it over ice cubes breaks up the foam.

Safety note: Even when mixed with alcohol, there is always a slight risk of salmonella poisoning with raw egg (one in 20,000). To mitigate this risk, you can buy pasteurized eggs at the store, or pasteurize your own eggs before making this recipe. Here’s the CDC’s information on egg safety. Aquafaba, which is the liquid surrounding cooked chickpeas, is often recommended as an alternative to egg whites in cocktails, but I tried it in this recipe and did not enjoy the flavor (it also foamed about half as much).

Or a bold whiskey sour on the rocks?

If so, skip the egg white and the extra shaking step. Your choice of whiskey really shines in this version. At home, I like to make perfect cubes of ice with this ice cube tray.

Watch How to Make a Whiskey Sour

Whiskey Sour Variations

Whiskey sours have two well-known variations, one for each coast. The New York Sour features a float of red wine on top. New York Sours are so pretty and festive for the holidays.

The second, The Brown Derby, is two variations removed from the classic recipe. Instead of lemon juice, it calls for grapefruit juice, and instead of plain simple syrup, it calls for honey simple syrup. I love this drink and its subtle pink hue so much that I included it in my cookbook, Love Real Food, on page 132.

Simple Flavor Adjustments

You can easily adjust the flavor of your whiskey sour with your choice of sweetener. Plain simple syrup is the classic choice, but imparts sweetness alone.

I love to replace plain simple syrup with maple syrup, which blends right into the drink and offers subtle maple flavor. I’ve said it before and I’ll say it again—maple syrup and whiskey were made for each other.

Honey lovers, you should try honey simple syrup, which is also complementary in flavor. Straight honey doesn’t mix into cold drinks well, so that’s why we’ll turn it into a simple syrup by mixing it with equal parts hot water (learn more here).

You can also add a dash of cinnamon to your drink, as I’ve done in my Cinnamon Maple Whiskey Sour. If you’re serving your drink on the rocks, you might like a cinnamon stick garnish.

The Best Whiskey for Whiskey Sours

If you dare, choose a 90-proof whiskey for some extra kick that balances the sweetness of the drink and stands out against the strong lemon flavor. I recommend Bulleit, Buffalo Trace or Weller, which are all 90 proof. These are all bourbon whiskeys (all bourbons are whiskey), so it’s safe to say that bourbon is particularly well-suited for whiskey sours.

For a more mellow whiskey flavor, choose a Canadian whiskey like Crown Royal.

More Whiskey Cocktails to Try

Please let me know how your whiskey sour turns out in the comments! I love hearing from you.

Whiskey Sour

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 drink

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Make the best whiskey sour with this recipe! Fresh lemon juice is key. Serve your whiskey sour up with foamy egg white or on the rocks—the recipe includes instructions for either option. Recipe yields 1 cocktail.

Ingredients

2 ounces bourbon whiskey, such as Bulleit
1 ounce lemon juice
1 ½ teaspoons maple syrup or ½ ounce simple syrup
Optional: 1 egg white
Orange wedge and Luxardo cocktail cherry, for garnish

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Instructions

Egg white option (Boston Sour served up)

Chill your coupe glass by filling it to the brim with ice and water. Set your glass aside.
Pour the bourbon, lemon juice, syrup and egg white into an empty cocktail shaker. Now we’ll do a dry shake—either shake the mixture well for 30 seconds or for maximum foam, blend it with an immersion blender on high for 30 seconds.
Add a big scoop of ice to the shaker and shake for about 10 to 15 seconds, until the outside of the shaker is absolutely ice cold.
Discard the ice water in your glass and gently shake out any stubborn water droplets. Strain the mixture into your prepared glass. Garnish with an orange wedge and a cocktail cherry on a cocktail skewer. Serve at once.

No egg white (Whiskey Sour on the rocks)

Fill a cocktail shaker with ice. Pour in the bourbon, lemon juice and syrup. Shake the mixture for about 10 to 15 seconds, until the outside of the shaker is absolutely ice cold.
Fill a rocks glass with ice. Strain the mixture into your prepared glass. Garnish with an orange wedge and a cocktail cherry. Serve at once.

Notes

Measurement tips: Two ounces is ¼ cup, one ounce is 2 tablespoons, and ½ ounce is 1 tablespoon. I like to use this stainless steel jigger (affiliate link) for measuring small amounts of liquid.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

The post Whiskey Sour appeared first on Cookie and Kate.

Betty’s Pots de Crème

Kathryne Taylor — Tue, 12 Dec 2023 16:47:24 +0000

We served this dessert at our wedding over four years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.

These chocolate pots de crème are luscious, creamy, rich, and decadent. They are such fun desserts to offer at a party in individual servings. A little goes a long way, and that’s why I love them. I’d rather have a small portion of incredible dessert than a large portion of so-so dessert.

This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time. We were thrilled when our wedding bakery agreed to make the family recipe to serve alongside our wedding cake!

This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.

Pots de Crème Ingredients

Chocolate Chips

Chocolate chips make this recipe super easy. I prefer darker chocolate, so I like semi-sweet chocolate chips or darker. If you prefer milk chocolate, choose milk chocolate chips. If you have chocolate bars, you can chop them for this recipe.

Heavy Cream

Betty’s original recipe calls for heavy cream. I haven’t tried half-and-half or anything lighter, but heavy cream will certainly yield the richest, thickest, creamiest texture. It’s decadent, and that’s how we like it!

Sugar

Betty uses good old-fashioned sugar, and it produces ideal results. You know I try to use natural sweeteners like honey when possible, but I don’t recommend them for this recipe. They will dominate the flavor and interfere with the mixture setting.

Liqueur

A splash of liqueur offers subtle, complex flavor—it’s why these pots de crème taste so interesting. You have options.

Betty likes crème de cocao best, which is a sweet chocolate liqueur (you can also use it to make chocolate martinis or grasshopper cocktails). My favorite common liqueur is Kahlua, for a light coffee undertone that ramps up the chocolate flavor (you can also use Kahlua to make White Russians). Amaretto tastes like almonds, which is delicious! For a minty treat, try crème de menthe rather than peppermint schnapps.

You might find another good option in your liquor cabinet, but definitely choose a lower ABV liqueur rather than a full-strength liquor. For example, I tried bourbon, but it dominated the flavor and the strong taste of alcohol was unpleasant.

Looking for an alcohol-free option? Replace it with additional orange juice.

Orange Juice

Orange juice is the second secret ingredient that makes this recipe taste so special! You’ll just need two tablespoons. I don’t usually buy orange juice, so I just buy an orange and squeeze what I need.

Eggs and Egg Yolks

This recipe uses two eggs plus two egg yolks for richness and volume. You’ll have two extra egg whites, which you can keep in the fridge for a day or two and add to your next batch of scrambled eggs.

This recipe uses raw eggs, which has never caused our family harm, but there is always a slight risk of salmonella poisoning with raw eggs (one in 20,000). To mitigate this risk, you can buy pasteurized eggs at the store, or pasteurize your own eggs before making this recipe. Here’s the CDC’s information on egg safety.

Vanilla Extract

Lastly, a splash of vanilla extract lends more complexity to this rich chocolate dessert. Vanilla and chocolate were made for each another.

Watch How to Make Pots de Crème

Serving Cup & Spoon Suggestions

Choose small glasses with some extra room inside (about 2 to 4 ounces each), should you choose to add toppings. I used Crate and Barrel’s Bitty Bite short glasses for these photos. More affordable options include disposable plastic cups (you’ll have plenty for several batches) or reusable glass shot glasses.

You’ll likely need to serve these mini cups with mini spoons, also known as espresso spoons or demitasse spoons. Here’s an inexpensive set of twelve stainless steel spoons. For these photos, I used spoons like these.

Refrigerated vs. Frozen

Both options are absolutely delicious. These photos show the refrigerated texture, which is a glossy, thick mousse that holds its shape. As shown, these cups were refrigerated for the minimum time of one hour, but they firm up a bit more in another hour or two.

The frozen option is especially great because the cups will keep for up to three months. Hosting an impromptu get-together? Dessert is ready to go! I might actually prefer the frozen texture, which is dense, firm and obviously colder. My mother-in-law says it’s easier to add toppings when the cups are cold from the freezer.

To freeze, simply place the portioned cups into a freezer-safe carton with a lid (this is easier and more protective than covering them individually with plastic wrap). Let the cups thaw briefly on the countertop or in the refrigerator while you eat dinner. The length of time will depend on your serving size, but it shouldn’t take longer than 15 to 30 minutes.

Topping Suggestions

These pots de crème don’t need toppings, but it’s fun to dress them up! Generally speaking, they’re lovely with tiny sprigs of mint, raspberries, whipped cream, shaved chocolate, candied orange, or a few fun sprinkles. Here are a few holiday suggestions:

For Christmas, try crushed candy canes, holly sprinkles or snowflake sprinkles, or tiny sprigs of mint with or without raspberries.
For Valentine’s Day, do raspberries or a few pink heart sprinkles.
For Easter, try a candy-coated almond or miniature chocolate egg candy.
For the Fourth of July, try whipped cream with a raspberry and blueberry.

More Chocolate Treats to Enjoy

Craving more chocolate? Me, too—always. Here are a few more easy chocolate recipes on the blog.

Please let me know how Betty’s recipe turns out for you in the comments! I love hearing from you.

Betty’s Pots de Crème

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes (plus 1-hour chill time)
Yield: 18 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.

Ingredients

2 eggs
2 egg yolks
2 teaspoons vanilla extract
½ cup sugar
16 ounces heavy cream
12 ounces semi-sweet chocolate chips*
¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
2 tablespoons orange juice

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Instructions

In a blender, combine the eggs, egg yolks, vanilla and sugar. Pour in the cream. Securely attach the lid and blend for 30 seconds, until the mixture is uniformly pale yellow.
Next, melt the chocolate, Kahlua and orange juice in a small, heavy-bottomed saucepan over very low heat, stirring every minute or two. Once the chocolate chips are about 90% melted, about 4 to 6 minutes, remove the pan from the heat and stir until the mixture is silky smooth.
Add the melted chocolate to the blender. Blend on high speed until smooth, about 1 minute, scraping down the sides halfway through.
Divide the mixture evenly between small glasses or small ramekins/serving bowls. Either place the servings in a container with a lid or cover the tops with plastic wrap. Refrigerate until serving time (at least 1 hour, ideally 2+) or freeze for later. Refrigerated mousse will keep well for up to 5 days; frozen mousse will keep well for up to 3 months (allow the mousse to rest for at least 15 minutes at room temperature before serving).

Notes

*Chocolate note: Choose your chocolate chips based on your preferred level of chocolate intensity. I love darker chocolate and enjoyed these cups made with 54% cacao content semi-sweet chocolate chips (Whole Foods 365 brand).

Make it alcohol-free: Replace the liqueur with additional orange juice.

Nutrition

The post Betty’s Pots de Crème appeared first on Cookie and Kate.

Crêpes

Kathryne Taylor — Thu, 11 May 2023 21:48:52 +0000

This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

Crêpe Ingredients

These classic crepes are made with just five basic ingredients, not counting salt and optional vanilla extract. Here’s what you’ll need:

1) Flour (3 options)

This crepe recipe works equally well with any of these flours, or any combination of them.

All-purpose flour yields the most “standard” crepe. These crepes are tender and custard-like—you can taste the egg in the absence of a flavorful flour.
Whole wheat flour is unconventional but I love the lightly nutty flavor. To me, these crepes taste a little more interesting, and they are slightly more nutritious. Note that whole wheat flour should never taste bitter. If it smells off or tastes bitter, your flour is old and should be replaced.
Buckwheat crepes are often called Breton gallettes in France, due to their popularity in the Brittany region. Buckwheat flour offers robust, nutty flavor that traditionally favors savory fillings. I personally love buckwheat crepes for both savory and sweet crepes, and request buckwheat crepes whenever possible. As a bonus, crepes made with 100 percent buckwheat flour are gluten free.

2) A tiny bit of sugar

A small amount of sugar offers a faint sweetness, but more importantly, it helps prevent the crepes from burning against the skillet. For savory crepes (or versatile crepes that can go sweet or savory depending on the toppings), start with the lower amount offered in the recipe. If you’d prefer your crepes to be on the sweeter side, use the full amount. Either way, it’s not much sugar.

3) Milk of choice

This recipe will work well with any variety of milk. I tested these crepes with whole milk and cashew milk, and both variations turned out beautifully.

4) Eggs

Eggs provide the characteristic custard flavor that you’ll find in classic crepes. They also help bind the ingredients together, especially in regard to the buckwheat crepes.

5) Butter

Melted butter offers some fat that helps the crepes stay nice and tender. We’ll use a little more to grease the pan between each crepe.

Watch How to Make Crepes

Crêpe Tips

You’ll find my simple recipe below. Here are a few tips before you get started:

Use a blender, if you have one.

The blender is ideal because it introduces tiny bubbles into the batter, and the bubbles make crepes more fun to eat in my professional opinion. For buckwheat crepes, using a blender or food processor will really help distribute the flour more evenly through the batter.

Use a stainless steel skillet or non-stick skillet.

The trick to making beautiful crepes in a stainless steel skillet is to let the skillet get nice and warm before you get started. Non-stick skillets also work well. The electric crepe makers used in France have cast iron tops, but cast iron skillets are very heavy, so they’re difficult to lift and swirl with one hand.

Lightly butter the skillet between each crepe.

Without enough butter, your crepes won’t develop any bubbles. Too much butter, and the crepe won’t gain traction. You are using too much butter if the crepe slides all around the pan.

Constantly monitor your temperature.

When you get into a rhythm of making the crepes, you’ll begin to notice when the pan is getting too hot or cold. I always start at about medium heat and continuously tweak the temperature as I go (usually lower). You want the temperature warm enough that the crepes turn lightly golden in spots and produce bubbles as they cook.

How do you know if your pan is the right temperature? The crepe should begin to cook as it hits the pan. Your pan is too hot if you can’t give it a proper swirl before the crepe solidifies (runners shooting off the side of your crepes is a sign that the pan is too hot). If the butter is sizzling and smoking upon impact, your pan is definitely too hot and you need to give it a rest.

Crêpe Topping Suggestions

Sweet toppings

Sweet crepes are typically enjoyed during breakfast or as dessert. They’re also a fun afternoon treat.

Butter or honey butter
Fruit: Sliced apple, pears, peaches, strawberries and other berries, bananas
Chocolate: Finely grated or melted chocolate sauce
Coconut (shredded) or coconut butter
Jam, preserves, applesauce or compote
Honey, maple syrup or powdered sugar
Lemon curd or a squeeze of lemon juice
Nuts, including sliced almonds or chopped toasted walnuts or pecans
Nut butters, like peanut or almond butter
Nutella (hazelnut chocolate spread)
Whipped cream, Greek yogurt or custard

Savory toppings

Savory crepes are typically served for breakfast or lunch. For savory crepes, you might prefer to top the crepes while they are still in the warm pan. This gives cheese time to melt. Simply start to top the crepe as it turns more matte than shiny (skip the flipping step). Slide the completed crepe onto a plate, then roll or fold it into quarters.

Arugula or fresh herbs, including chives, parsley or basil
Cheese: Gruyère, cheddar, Emmental, goat, Swiss
Scrambled or fried eggs
Pesto
Ratatouille
Vegetables: artichoke, roasted asparagus, sautéed mushrooms, fresh or roasted tomatoes

Please let me know how your crepes turn out in the comments! I love hearing from you.

Crêpes

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 crêpes
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Learn how to make crêpes at home with this foolproof crêpe recipe! Crêpes are easier to make than you might think. This versatile recipe works with several kinds of flour: all-purpose flour, whole wheat flour or buckwheat flour. Make them sweeter by using the full amount of sugar, or keep them more savory on the lower end. Recipe yields 8 crêpes.

Ingredients

¾ cup all-purpose, whole wheat or buckwheat flour
2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
Optional: 1 teaspoon vanilla extract (for sweet crepes)
¼ teaspoon salt
¾ cup milk of choice
2 large eggs
1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)

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Instructions

In a blender, food processor or big bowl, combine all of the ingredients. Blend, process or whisk by hand until the mixture is completely smooth, pausing to scrape down the sides at least once. Once you are certain that there are no big lumps of flour, set the bowl aside.
Heat a medium-sized skillet, either stainless steel or non-stick, over medium heat. Once the pan is hot, add a small pat of butter. Use a clean rag or paper towel to quickly spread the butter into an even, very light layer.
Use a ¼ cup measuring cup to ladle batter into the pan. Tilt the pan to about 45 degrees toward you as you pour in the batter, then immediately swirl the batter around in so it evenly covers the entire surface of the base.
Cook the crepe until the top surface has turned from shiny to matte and the bottom is speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is lightly speckled on the other side, slide it onto a plate.
Repeat until you have no more batter, adding a small pat of butter and wiping the skillet between each one. To serve, top one crepe at a time as desired, and either roll it up or fold it into quarters. Enjoy! Leftover crepes will keep well for up to 4 days in the refrigerator, stacked and covered (add toppings just before serving). Or freeze them for up to 3 months, with parchment paper layered between the crepes to prevent them from freezing together.

Notes

Recipe adapted from my Buckwheat and Spelt Crepes.

Make it gluten free: Use certified gluten-free buckwheat flour.

Make it dairy free: Use non-dairy milk and vegan butter or coconut oil instead of butter.

Nutrition

The post Crêpes appeared first on Cookie and Kate.

3-Ingredient Banana Pancakes

Kathryne Taylor — Tue, 21 Feb 2023 13:50:06 +0000

Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

3-Ingredient Banana Pancake Notes

I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them—they’re much too wet and eggy. Frankly, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.

Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.

The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush. I know because I tried.

Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.

You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.

Watch How to Make 3-Ingredient Banana Pancakes

Nutritious Mix-In Options & Serving Suggestions

These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:

Ground cinnamon: I always add cinnamon because I love the flavor.
Hemp hearts and/or ground flaxseed: Both offer healthy fat and fiber.
Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor. Use up to 1/4 teaspoon.

For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.

More Banana Breakfast Treats to Try

Please let me know how your banana pancakes turn out in the comments! I love hearing from you.

3-Ingredient Banana Pancakes

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews

These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).

Ingredients

2 medium-to-large ripe bananas
4 large eggs
½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
Butter, avocado oil or ghee, for cooking

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Instructions

In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Make it gluten free: Use certified gluten-free oat flour or buckwheat flour.

Nutrition

The post 3-Ingredient Banana Pancakes appeared first on Cookie and Kate.

Foolproof Basque Cheesecake

Kathryne Taylor — Tue, 14 Feb 2023 22:34:19 +0000

Behold, my favorite luscious dessert! This cheesecake recipe hails from the Basque region of Spain—specifically, from a restaurant called La Viña, where fresh cheesecakes line the walls and smell like heaven.

Honestly, I’m not sure why this cheesecake (tarta de queso in Spanish) is called Basque cheesecake over here. We should call it La Viña cheesecake or Santiago Rivera’s cheesecake to give full credit to the man who created the concept in 1990.

We enjoyed the real deal on our honeymoon in San Sebastián in 2019. We spent the evening wandering through the old part of town, sampling pintxos and sipping marvelous inexpensive white wine everywhere we went, as you do in San Sebastián. I insisted that we make room for the magical, mythical cheesecake at La Viña, so we followed our noses around the corner until we found it.

Fast-forward a few years, and we’re sleep-deprived with a baby at home. My husband brought home a surprise Basque cheesecake from a local shop. We’ve been obsessively recreating it at home ever since, trying different methods and proportions. I’m super excited to share the perfected recipe with you today.

6 Reasons to Love Basque Cheesecake

Before we get to the recipe, here’s why you’ll love Basque cheesecake. It’s an experience!

Basque cheesecake is remarkably delicious. It’s creamy, rich, and tangy with a deeply caramelized crust on top that offers tons of flavor.
Basque cheesecake is the easiest of homemade cheesecakes. If you have the ingredients, you could make it on a whim for any occasion—for Valentine’s Day, a celebratory dinner, a potluck with friends, or just as a fun weekend project. Just keep in mind that it will need about an hour to cool, and it’s a great recipe to make a day ahead if that timing works for you.
No water bath required for Basque cheesecake. Indeed, we want the top to crack. Embrace it!
There’s no crust to fuss with. Again, embrace the experience. With the amount of flavor in the caramelized top, you won’t miss it.
It’s not too sweet. Traditional cheesecake can be way too sweet, and Basque cheesecake is not overwhelming in that way. The recipe below offers a range for sugar content so you can make it suit your taste buds.
Basque cheesecake freezes well. Store any leftover cheesecake in the freezer for several months, or bake an extra to have on hand for your next celebratory occasion. You can cut the cheesecake even when it’s frozen, so you can pull out a slice any time you’d like.

Basque Cheesecake Ingredients

Here’s what you’ll need to make this wonderful cheesecake:

Cream Cheese

Like other cheesecakes, this Basque cheesecake relies on cream cheese for its heft, creaminess and tang. You’ll need two pounds for this recipe, which is four eight-ounce blocks of cream cheese. Do not substitute “cream cheese spread” or whipped cream cheese for this recipe.

Sugar

Plain old sugar is best here. I tried making the recipe with honey, and it simply wasn’t as good or as creamy. For a lightly sweet cheesecake that still tastes like a treat, use one and one-fourth cups sugar. For more traditional sweetness, add another one-fourth cup. Sweetness is subjective, but we found the sweetness cloying when we used closer to two cups.

Heavy Cream

Heavy cream thins out the cream cheese mixture without watering it down. We’ll need one pint of heavy cream for this recipe. We’ll use a portion of it upfront with the cream cheese to help mix it, then we’ll add the rest later.

Eggs

Cheesecake relies on eggs for structure. A half-dozen eggs is just right; seven eggs tastes distractingly eggy.

Vanilla Extract

While technically optional, a light splash of vanilla ramps up the flavor a bit.

Flour

A small amount of flour absorbs excess moisture, which becomes more apparent the next day. You have several options. All-purpose flour works well, as does sifted whole wheat flour (unsifted will leave little flecks of bran in your cheesecake). To make the cheesecake gluten free, we successfully used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Watch How to Make Foolproof Basque Cheesecake

Basque Cheesecake Tips

Let Basque cheesecake be.

I tried several variations of Basque cheesecake—with added orange zest, honey instead of sugar, Greek yogurt instead of cream cheese, macerated strawberries on top, and so on. Basque cheesecake is truly best served plain. With the caramelized top, it is not boring in any way. It’s a delight! If you want to add some presentation value, try serving with a ripe red strawberry on the side.

Use a food processor or mix on low.

For the best texture, avoid whipping air into the batter or over-mixing the batter. This is key! Use a large food processor if you have it (minimum 12 cups capacity) or a mixer on low speed. The low mixing speed might take a few extra minutes, but it’s worth the wait.

Know when it’s done.

Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and more shiny.

Recommended Equipment

If you bake somewhat regularly, you’ll probably have everything you need for this recipe. You really do need these items to bake Basque cheesecake at home (the links are affiliate links):

Large food processor or mixer

Use a large food processor (minimum 12 cups—I used my Vitamix food processor attachment), or a stand mixer (good deals on KitchenAid at Target right now!), or a hand mixer with a large mixing bowl (I’m partial to this 7-speed mixer). I tried making this cheesecake by hand and it was so difficult that I gave up.

Parchment paper

You’ll need parchment paper for lining the pan. Without parchment paper, your cheesecake will overflow into the oven!

Springform pan

Lastly, you’ll need a 9-inch springform pan for baking the cheesecake. The springform pan is the ideal height and also allows you to easily remove the sides before serving.

If you only have a 10-inch springform pan, that will likely work. Your cheesecake might be done a bit sooner, so keep an eye on it as the time approaches and follow the visual cues provided. I don’t recommend substituting a cake pan for this recipe, as the sides are probably too short.

How to Serve Basque Cheesecake

Basque cheesecake, like most baked goods, tastes even better the next day. The flavors become more complex and well developed. Make the cheesecake in advance if you have the time.

Some suggest serving Basque cheesecake at room temperature. I like this cheesecake served anywhere from lightly warm to straight-out-of-the-refrigerator chilled. I even like it straight out of the freezer. In other words, I’m not picky about the temperature.

If you’d like to liven up the plate, simply serve your slices with a red strawberry on the side.

At La Viña, they often serve the cheesecake with a glass of sweet Pedro Jimenez sherry. I love this cheesecake with a glass of dry white wine, like an Albariño or Sauvignon Blanc, or a dry rosé. You could also try a dry, funky cider like you’ll find in San Sebastián. We love ANXO cider.

More Dessert Recipes to Try

If you enjoy this cheesecake recipe, try these as well:

Please let me know how your Basque cheesecake turns out in the comments! I love hearing from you.

Basque Cheesecake

Author: Cookie and Kate
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 12 slices
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews

This Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! Recipe yields 12 slices.

Ingredients

2 pounds cream cheese, at room temperature
1 ¼ to 1 ½ cups sugar, depending on desired level of sweetness
2 cups heavy cream, divided
6 large eggs
1 teaspoon vanilla extract
½ teaspoon fine salt
⅓ cup all-purpose flour

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Instructions

Place a rack in the middle of the oven, with no rack above it so the cheesecake has plenty of space to rise. Preheat the oven to 400 degrees Fahrenheit. Tear off two generous sheets of parchment paper. Cross one on top of the other and press them into the base of a 9-inch springform pan. Roughly pleat the sides of the parchment against the pan to help make room for the cheesecake. Ideally, the paper will rise at least 2 inches all the way around the pan.
In a large food processor (minimum 12-cup capacity), stand mixer or large mixing bowl (with a hand mixer), combine the cream cheese, sugar, and about ½ cup of the cream. Process (or mix on low speed) until the mixture is very smooth and the sugar has dissolved, pausing to scrape down the sides of the bowl as necessary, about 2 minutes.
In the meantime, crack the eggs into a 2-cup liquid measuring cup. While blending, pour in all of the eggs at once and blend until smooth. Reserve the measuring cup.
Pause and scrape down the sides if necessary. Pour in the remaining cream, plus the vanilla and salt. Process until combined, about 30 seconds (this will take a little longer if using a mixer).
Pour 1 cup of the mixture into the measuring cup. Whisk the flour into the mixture until smooth (this prevents the flour from flying everywhere when mixed). Pour the contents of the cup back into the food processor and blend until smooth, about 10 to 20 seconds.
Pour the batter into the prepared springform pan. Gently jiggle the pan to distribute the batter evenly. Take a moment to crease the folds of the paper more sharply so they rest against the side of the pan. Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes.
Place the cheesecake on a cooling rack (it will fall dramatically as it cools). Let it cool for about an hour before serving it or refrigerating it for later, covered.
To serve, release the outer piece of the pan and peel away the parchment from the sides of the cheesecake. Slice the cheesecake into wedges and enjoy. The cheesecake will keep well in the refrigerator for up to 5 days, or in the freezer for up to 3 months (the cheesecake is sliceable even when frozen, so you can thaw individual slices if preferred).

Notes

Recipe adapted from Bon Appétit, Taste Cooking and King Arthur Flour.

Make it gluten free: Substitute all-purpose gluten-free flour blend. We successfully used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Nutrition

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Coconut Macaroons

Kathryne Taylor — Wed, 08 Dec 2021 22:16:11 +0000

You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!

Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.

These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.

These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?

These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.

Coconut Macaroon Ingredients

Note that this recipe doesn’t call for sweetened condensed milk. You just might have all of the ingredients in your pantry already!

Unsweetened Shredded Coconut

Unlike most macaroon recipes, this one calls for unsweetened shredded coconut. This gives us full control over the level of sweetness and spares us from some unnecessary preservatives.

For this recipe to work, you must choose your coconut carefully. Do not make this recipe with sweetened shredded coconut; it will introduce a lot of excess moisture and the recipe will not turn out well. Do not make this recipe with reduced-fat shredded coconut; the mixture will be too dry. Do not try to make your own shredded coconut from fresh coconut; it simply will not work. Only regular unsweetened coconut will do! I typically use the Let’s Do Organic brand.

Sugar

Fine cane sugar is the way to go here. You know that I try to use natural sweeteners when I can, but sweetening these cookies entirely with honey or maple syrup would overwhelm the flavor, tint the cookies brown and impart too much moisture.

Ground cinnamon

Cinnamon offers a subtle warming flavor that plays nicely with the coconut and chocolate. Cinnamon is technically optional, so skip it if you’d rather.

Egg whites

Egg whites are absolutely essential. They provide structure and loft to these cookies. Save the yolks and add them to your scrambled eggs or omelets in the morning.

Honey or maple syrup

Choose your favorite! Either one offers some lovely flavor that you don’t usually find in macaroons, making this recipe extra irresistible.

Vanilla extract

Vanilla is a natural fit with coconut and chocolate.

Salt

As always, salt enhances all of the other flavors. These macaroons wouldn’t taste quite as exciting without it.

Semisweet or dark chocolate chips

While you don’t have to dip these macaroons in chocolate, they are truly next level if you do. Chocolate and coconut were meant for each other.

Watch How to Make Macaroons

Macaroon Notes & Tips

This recipe is a revised and improved variation of my ten-year-old Dark-Chocolate Dipped Macaroons recipe. Here’s what has changed and why:

How you combine the ingredients matters. Combining the egg whites with the honey, vanilla and salt is key. Otherwise, the honey clumps up in the coconut. While this is less of a problem with maple syrup, which is more runny, this method also ensures even distribution of those key flavorings.

Whip the egg whites for superior results. Whip the egg whites (with the honey, vanilla and salt) until they reach stiff peaks. This step infuses the egg whites with teeny-tiny air bubbles that provide extra loft to the cookies.

But if you don’t have a mixer, don’t worry. I’ve been very pleased by these macaroons even when I mixed the ingredients together by hand without vigorous mixing. The end result looks more rustic (slightly less domed, with craggier edges) but still tastes fantastic.

Stand mixers whip faster than hand mixers, but they’re both relatively quick. My hand mixer took eight minutes to yield stiff peaks, while my stand mixer (affiliate links) took just a few minutes. I still prefer my hand mixer because it’s easier to pull out of the cabinet.

Use a cookie scoop for professional-looking results. If you have a one-tablespoon cookie scoop, use it! It’s the perfect vessel for producing evenly-sized mounds of macaroons. You can lightly compress the mixture in the process, but don’t intentionally pack it down or your cookies will be dense.

To harden the chocolate in a hurry: Simply place the chocolate-dipped cookies on a tray that will fit into your fridge, and let the cookies chill for about ten minutes. Don’t leave the cookies in the refrigerator indefinitely; they can develop tiny condensation droplets that will leave marks as they evaporate.

More Cookies to Enjoy

Here are a few more holiday-worthy cookie recipes to try:

Please let me know how your macaroons turn out in the comments. I love hearing from you.

Coconut Macaroons

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 34 cookies
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 21 reviews

These coconut macaroons are the perfect sweet treat. They’re gluten free and subtly flavored with honey or maple syrup. Dip them in chocolate if you wish (I recommend it)! Recipe yields nearly 3 dozen small cookies (34 cookies, by my count).

Ingredients

8 ounces (3 cups) unsweetened shredded coconut*
1 cup sugar
½ teaspoon ground cinnamon
3 large egg whites
3 tablespoons honey or maple syrup
2 teaspoons vanilla extract
½ teaspoon fine salt
1 cup (6 ounces) semisweet or dark chocolate chips

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Instructions

Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the macaroons from sticking to the pan.
In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
Combine the egg whites, honey, vanilla and salt in a separate mixing bowl (if you intend to use a hand mixer) or in the bowl of your stand mixer using the whisk attachment. Beat the egg whites on high until stiff peaks form (if baking at an altitude above 3,000 feet, whip only until soft peaks form).
Using a silicone spatula, transfer the egg whites to the bowl of coconut. Gently fold the egg whites into the coconut mixture until combined (don’t overdo it or the egg whites will deflate).
Using a cookie dough scoop or your hands, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape (try not to pack the mixture down much if you can help it). Place each macaroon onto the prepared baking sheet. These cookies don’t expand much, so you can arrange them pretty closely together. Clean up any ragged edges by gently pushing stray bits of coconut back into the mounds.
Place the baking sheet on the middle rack of the oven and bake for 14 to 15 minutes, until they are turning lightly golden brown on top. Place the baking sheet on a cooling rack to cool completely.
Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals, stirring between each. You can also melt the chocolate over a double boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
Lay out a new piece of parchment paper. Dip each macaroon sideways into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator for 10 minutes; don’t leave the cookies in there for much longer, or the chocolate may develop some condensation.
Leftover cookies keep well, covered at room temperature, for up to 4 days, or freeze for several months.

Notes

Recipe adapted from these Dark Chocolate-Dipped Macaroons.

Make it gluten free: This recipe is naturally gluten free as written. Be sure that your ingredients are certified gluten-free if need be.

*Shredded coconut note: Please double-check that you are using unsweetened shredded coconut, not the more common sweetened shredded coconut. This recipe only works with unsweetened. I have successfully used the Enjoy Life brand of unsweetened shredded coconut.

Nutrition

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Foolproof French Toast

Kathryne Taylor — Sat, 08 May 2021 15:57:37 +0000

Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French toast recipe meets all of those qualifications with flying colors.

This recipe bypasses all of the common French toast downfalls. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast—never again! I’ve studied French toast techniques and this recipe will not let you down.

French toast, known as pain perdu in France, is one of many brilliant uses for stale bread. It’s true that French toast turns out best when made with stale bread. However, you can absolutely make French toast if your bread is still fresh. The trick is to quickly dehydrate sliced bread in the oven so your French bread doesn’t turn out too soggy—I’ll walk you through this step below.

This French toast is perfect for a special brunch at home. Make some for Mom tomorrow? (Here are more Mother’s Day recipes.) The recipe is simple enough to make on a regular weekend as well. Let’s make some!

French Toast Ingredients

Bread

So many options here! My favorite bread for French toast is a fluffy locally made whole grain sourdough. Challah or brioche will yield extra indulgent, fancy restaurant-style French toast. Sandwich bread works as well—ideally thick cut, but regular slices will be fine.

Milk

Whole milk is ideal here because it yields rich results. Two percent milk will work as well. Or try a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk.

Egg Yolks

That’s right, we’re using the yolks only. Egg whites are responsible for the sulfurous, “eggy” flavor that sometimes overpowers French toast. I learned this tip from America’s Test Kitchen, and it’s true!

Uses for leftover egg whites: You’ll have three leftover egg whites, which you can turn into a single-serving egg white scramble, or add five more eggs to make four servings of scrambled eggs.

Butter

We’ll mix melted butter directly into the custard. This way, the butter permeates the bread for extra richness and nutty, seared butter flavor. We do not need to butter the skillet while we’re cooking the French toast, as butter tends to burn against the skillet. There’s plenty within the batter, even if you’re cooking on stainless steel or cast iron.

Maple Syrup

Real maple syrup naturally sweetens our batter. You can also use brown sugar. Two tablespoons of sweetener yields lightly sweet French toast. Serve your toast with additional maple syrup so everyone can make their French toast as sweet as they’d like.

Vanilla Extract

One whole tablespoon of vanilla extract really makes this French toast taste like a treat. Don’t worry, it’s not too much.

Cinnamon & Salt

Ground cinnamon is the perfect complement to the vanilla custard, and salt amplifies all of the other flavors.

How to Make French Toast

You’ll find the full recipe below. Here are three key tips before you get started:

1) Stale bread is key.

If your bread is soft and fresh, it will be difficult to work with and will produce soggy French toast. We don’t want that! You can easily dehydrate sliced bread at a low oven temperature (300 degrees Fahrenheit) in under 15 minutes. See step one for details.

2) Soak to a depth of 1/4-inch.

Simply dunking your bread in custard will yield dry, spotty results, and soaking the bread too long will yield soggy, floppy slices. Stale bread needs a minute or three to absorb some of the mixture. Pour the custard into a 9 by 13-inch baking dish and you can float multiple slices at once.

The key is to let the slices rest until the custard has soaked in to a depth of about 1/4-inch, then flip and repeat for the other side. Ideally, you want a thin layer of unsoaked bread in the middle, which helps retain the bread’s structure.

3) Work in batches.

French toast really isn’t fussy to make if you have a system in place, and it’s even easier if you have a kitchen helper. Soak a batch of bread as described above, then transfer the soaked bread to a rimmed baking sheet while you preheat the skillet or griddle.

Cook up your first batch, then start soaking the next batch. Or, if you have a helper, they can work on soaking the next batch while you’re cooking.

Watch How to Make French Toast

French Toast Serving Suggestions

Toppings

Always serve with additional maple syrup. Add any of these optional toppings:

Fresh berries, like raspberries, blueberries, blackberries or sliced strawberries
Berry compote
Sliced ripe bananas
Pats of butter
Whipped cream or Greek yogurt
Dollop of nut butter, like almond butter or pecan butter or peanut butter
Sprinkle of powdered sugar

Accompaniments

French toast is lovely with:

Mimosas
Bellinis, when peaches are in season
Frittatas, breakfast casserole or scrambled eggs for additional protein

More Sweet Breakfast Treats

These wholesome breakfast recipes taste like a treat:

View all breakfast recipes here.

Please let me know how your French toast turns out in the comments! I love hearing from you.

Foolproof French Toast

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 to 12 slices
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews

Learn how to make the best French toast at home! This foolproof recipe yields French toast that’s fluffy, tender, lightly sweet and golden brown. This recipe yields 8 large or 12 medium slices of French toast (4 servings).

Ingredients

1 medium loaf of bread* (about 16 ounces, see step 1)
1 ½ cups whole milk**
3 egg yolks
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup or brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon fine salt
For serving: Maple syrup, butter, fresh berries or berry compote, whipped cream or Greek yogurt, sprinkle of powdered sugar…

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Instructions

Cut your bread into ¾-inch thick slices, to yield about 8 large or 12 medium slices of bread. If your bread is stale, move onto the next step. If your bread is fresh and soft, preheat the oven to 300 degrees Fahrenheit. Place the sliced bread onto a large, rimmed baking sheet lined with an oven-safe cooling rack (if you have one) and bake for 8 minutes. If the bread still feels soft and squishy on the bottom sides, flip them and bake for an additional 4 to 8 minutes. We’re aiming for “stale bread” texture, not crispy toast. Set aside to cool.
Gently warm the milk in the microwave or in a saucepan on the stovetop, just until it’s warmer than room temperature (otherwise, the melted butter will clump on impact). Set aside.
Separate the yolks from three eggs, reserving the whites for another use if desired. In a medium mixing bowl, whisk the egg yolks until well blended. Add the warmed milk, melted butter, maple syrup, vanilla, cinnamon and salt, and whisk until blended. Pour the mixture into a 9 by 13-inch baking dish.
If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. Place the sliced bread in the egg mixture, working with one side at a time. Once the bottom sides have absorbed egg mixture to a depth of about ¼-inch, flip each slice and repeat for the other side. Transfer the soaked slices to your prepared baking sheet.
Whisk the egg mixture once again to redistribute the cinnamon. Repeat with the remaining slices, whisking the mixture between batches.
If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium-low heat. You’re ready to start cooking the bread once a drop of water sizzles on contact with the hot surface. Note that we will not be using any butter or cooking spray to cook the toast—there’s enough butter in the batter already.
Once your cooking surface is sufficiently preheated, start cooking! Gently transfer a slice(s) to the skillet and cook until the underside is nicely golden, about 3 to 4 minutes. Flip and repeat with the other side, then transfer the toast to a clean cooling rack or serving platter. As time goes on, dial the heat down if your toast becomes too golden on the outside before the inside cooks through. Repeat with remaining French toast (if you have extra bread and batter left, you could cook a few extra slices).
Serve French toast on plates with desired garnishes. Enjoy!

Notes

Recipe adapted from America’s Test Kitchen and Cook’s Illustrated.

*Bread suggestions: I love to use fluffy whole grain sourdough, which offers some light nutty flavor. Challah, brioche or a wide loaf of French bread or even sandwich bread (ideally thick cut) will all work well.

**Milk options: Whole milk is ideal. You could use 2 percent milk for less rich results. Or try a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk.

Make it dairy free: Use a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk. Though I haven’t tried, I believe you could successfully replace the butter with melted coconut oil or vegan butter.

Nutrition

The post Foolproof French Toast appeared first on Cookie and Kate.

Healthy Breakfast Casserole

Kathryne Taylor — Mon, 16 Nov 2020 22:07:14 +0000

Sometimes, you need a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to ease busy weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach.

Creamy feta or goat cheese rounds it all out. You don’t need a ton of dairy to achieve a lovely, luxurious texture. This is a lightened-up dish that seems more indulgent than it really is.

This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful and delicious!

How to Make Breakfast Casserole

You’ll find the full recipe below, but here’s a brief summary:

Sauté the bell peppers and green onion until tender, then add spinach and cook until wilted. Set the pan aside for a few minutes to cool, so the warm veggies don’t cook the eggs when we stir them together.
Whisk together the eggs with a dash of full-fat dairy, like whole milk or Greek yogurt, plus some salt and pepper. Stir in half of the cheese (we’re reserving the other half for topping the casserole).
Transfer the veggies into the egg mixture, stir to combine, then gently pour it all into a buttered baking dish. Top with the rest of the cheese.
Bake until the eggs are cooked through. That’s it!

How to Prepare This Casserole in Advance

Prepare the mixture as instructed, but refrigerate the egg and veggie mixture in a mixing bowl or in the buttered baking dish for up to two days.

Bake as directed, knowing that your dish may require a few extra minutes in the oven since it’s starting off cold (especially if you refrigerated in the baking dish).

Watch How to Make Healthy Breakfast Casserole

Breakfast Casserole Serving Suggestions

This breakfast casserole would fit in nicely with any breakfast spread. Here are some general suggestions:

Avocado Toast or any other toast
Bagels with cream cheese and toppings
Crispy Hash Browns, which you can make in a skillet while the frittata cooks
Muffins, pancakes and waffles
Salads, for an all-around healthy meal

Please let me know how your breakfast casserole turns out in the comments! I love hearing from you.

Healthy Breakfast Casserole

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews

Make this healthy breakfast casserole recipe for the holidays or busy weekday mornings! Featuring red bell peppers, spinach and creamy cheese, this casserole is wholesome, hearty and full of fresh flavor. Recipe yields 8 generous servings.

Ingredients

1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups)
¾ cup thinly sliced green onion (about 1 small bunch)
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper
4 ounces (1 cup) crumbled feta or goat cheese

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.
Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.
Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.
Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.
Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.

Notes

Prepare in advance: Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Bake as directed, but know that your dish may require a few extra minutes in the oven since it’s starting off cold.

Change it up: I love the flavors you see here, but you can definitely use other vegetables in similar quantities. More hardy greens like kale or chard will require a bit more cooking time. Find other flavor variations on my frittata post.

Can I freeze it? I don’t recommend freezing leftover breakfast casserole. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.

Nutrition

The post Healthy Breakfast Casserole appeared first on Cookie and Kate.

Chilaquiles Rojos

Kathryne Taylor — Wed, 06 Nov 2019 17:56:34 +0000

Where have these red chilaquiles been all my life? Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast made with tortilla chips simmered in sauce. Typically, they’re made with green salsa (in Spanish, salsa verde, which yields chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

I love how the chips soak up some of the sauce and become a little tender. Fresh toppings, including cilantro, radish or onion, crumbled cheese and oftentimes, fried eggs, make this chip-based dish more of a complete meal. This simple recipe is not 100 percent authentic, but I believe it’ll satisfy your chilaquiles cravings.

When it comes to chilaquiles, the sauce is everything. I’ve already perfected my chilaquiles verdes recipe with homemade salsa verde. I finally tried making chilaquiles with my favorite homemade enchilada sauce, and holy smokes, I’ve been missing out!

Chilaquiles are a fun weekend breakfast or brunch. They’re also a comforting and quick breakfast-f0r-dinner option, and a great way to use up a bag of leftover tortilla chips. Ready to learn how to make them?

Chilaquiles Rojos Ingredients

Let’s break this chilaquiles recipe down into three parts:

1) Enchilada sauce

Sauce forms the backbone of flavor in chilaquiles, so you need to use a great one. I’m a big believer in my go-to red enchilada sauce recipe, so I’ve incorporated it into the recipe below. My red sauce is full of rich, long-simmered, chili-pepper flavor, yet it’s so easy to make in a big skillet before adding the chips.

If you want to use your own red enchilada sauce recipe, or a store-bought option (Frontera brand is the only semi-decent option I’ve found), you’ll need 2 cups.

2) Tortilla chips

Authentic Mexican chilaquiles are made with fried tortilla chips. I’ve tried homemade chilaquiles with freshly baked tortilla chips and store-bought tortilla chips—more details on those options below.

3) Toppings!

Tangy crumbled cheese, crisp radish, fresh cilantro, and creamy avocado all offer welcome contrast to saucy chips. If you’re topping your chilaquiles with eggs, you’ll want to either prepare them in advance of making the sauce, or while your sauce is simmering (if you are great at multitasking).

Watch How to Make Chilaquiles Rojos

How to Make Chilaquiles

Chilaquiles are easy to make—if you’re prepared! Chilaquiles come together quickly, so prep all of your ingredients before you get started. That includes garnishes, too.

Once your ingredients are ready to go, we will:

1) Make the enchilada sauce in a large skillet.

We’ll use the same skillet throughout the recipe. Once the enchilada sauce is good to go, we’ll reduce the heat to the lowest possible setting, then…

2) Add the tortilla chips and stir, stir, stir.

It might seem like your tortilla chips will never be fully coated, but they will eventually. If your chips haven’t softened up during the stirring process, cover up the skillet for a few minutes.

3) Add toppings and serve immediately.

Chilaquiles aren’t complete without a generous amount of fresh toppings. The chips can get soggy over time, so serve your chilaquiles right away.

Homemade Tortilla Chips vs. Store-Bought Tortilla Chips

Many chilaquiles recipes suggest frying your own tortilla chips. Big pots of oil scare me, so I don’t deep-fry at home.

Baked tortilla chips work great in chilaquiles, so that’s another great option. As a bonus, baked chips don’t require nearly as much oil. You’ll find instructions in the section below.

When I first experimented with chilaquiles, I was disappointed by the results with store-bought tortilla chips. Some brands taste oily or stale, and they impart those flavors to the chilaquiles.

However, I’ve since discovered a brand of tortilla chips that I actually like in chilaquiles—Late July’s chia and quinoa variety. You’ll see those chips used in this post.

How to Bake Crispy Tortilla Chips

You’ll need 16 thin corn tortillas, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon salt. Here’s how:

Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.

To Add Eggs, or Not to Add Eggs

That is the question. In Mexico, chilaquiles don’t automatically come with eggs. I ordered some epic green chilaquiles at Lardo in Mexico City, and I was surprised when they arrived without eggs—I was supposed to request them!

In the U.S., chilaquiles are almost always served with fried eggs on top—and they’re delicious. I love serving my homemade chilaquiles with olive oil fried eggs, which develop the most irresistible crispy edges.

I like adding eggs to my chilaquiles because they make them more substantial. Scrambled or poached eggs are great, too.

Want a hearty plant-based option? Serve your chilaquiles with a side of refried beans. These chilaquiles are easily made dairy free/vegan, by the way—see the recipe notes for details.

Please let me know how your chilaquiles turn out in the comments! I always love hearing from you.

Craving more Mexican breakfast options? Some of these are more authentic than others, but they’re all delicious:

Favorite Breakfast Tacos
Fresh Huevos Rancheros
Simple Breakfast Quesadillas
Breakfast Tostadas (with scrambled or fried eggs)
Vegetarian Breakfast Burritos

I have more! Browse all of my Mexican recipes here.

Chilaquiles Rojos

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews

Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.

Ingredients

Red Sauce (yields 2 cups)

3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
1 tablespoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 cups vegetable broth
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 teaspoon apple cider vinegar or distilled white vinegar

Everything Else

5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
⅓ cup crumbled Cotija, queso fresco or feta cheese
1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
1 ripe avocado, thinly sliced, or guacamole
Optional: 4 fried eggs or scrambled eggs or poached eggs
1 small lime, cut into wedges

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Instructions

To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you’re happy with their texture.
Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

Notes

On leftovers: Chilaquiles are best enjoyed shortly after making, since the chips continue to soften with time. So, I wouldn’t plan to have leftovers. You can cut the recipe in half to yield 2 servings, if desired (use a 10″ skillet).

Make it gluten free: Be sure to choose certified gluten-free tortilla chips, or make your own chips with gluten-free corn tortillas. Use gluten-free all-purpose flour in the sauce.

Make it dairy free: Easy! Omit the cheese, and top servings with a generous dollop of cashew sour cream.

Make it vegan: Omit the cheese, and top servings with a generous dollop of cashew sour cream. Don’t top your chilaquiles with eggs. For extra protein, serve with refried beans on the side.

Nutrition

The post Chilaquiles Rojos appeared first on Cookie and Kate.

Favorite Breakfast Tacos

Kathryne Taylor — Tue, 23 Jul 2019 13:02:44 +0000

These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.

My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.

These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that?

Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.

Breakfast Taco Notes & Tips

Slice your veggies evenly.

You can use a variety of vegetables to make these tacos. Just try to slice them into similarly sized strips or rounds so they all cook in the same amount of time.

Options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require longer on the stove, so you could add those first.

Butter and sour cream make them better.

For real, cooking the vegetables and then the eggs in a reasonable amount of butter makes them so flavorful. They’re as good as my favorite taco truck’s.

Whisking one tablespoon of sour cream into the eggs yields gloriously fluffy and creamy scrambled eggs. If you take nothing else away from this recipe, make it be this!

Garnish with what you have.

If you’re like me, you probably have salsa or hot sauce, a handful of cherry tomatoes, or an avocado and cilantro on hand. You can’t go wrong.

Serving suggestions:

I tend to treat these tacos as a full meal, but roasted breakfast potatoes or crispy hash browns would be epic.

Please let me know how your breakfast tacos turn out in the comments. I love hearing from you.

Craving more eggs with Mexican flavors? Me, too. We’re in luck:

You’ll also love the breakfast fajitas with fried eggs in my cookbook, Love Real Food (page 32).

Favorite Breakfast Tacos

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews

These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you’ll need 2 more tortillas). This recipe is easily halved or doubled.

Ingredients

4 small flour or corn tortillas
4 large eggs
1 tablespoon sour cream (or milk), plus more for serving if desired
Two dashes of hot sauce, such as Cholula, plus more for serving if desired
½ teaspoon fine sea salt, divided
1 ½ tablespoons unsalted butter, divided
2 cups thinly sliced vegetables* (I used a mix of purple cabbage, red bell pepper and carrot)
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ cup shredded or crumbled cheese, optional (cheddar, Cotijah, feta, goat, even mozzarella)
¼ cup thinly sliced green onion
Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour cream

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Instructions

Warm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Or, just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep warm.
Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and ¼ teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining ¼ teaspoon salt, and the chili powder and cumin. Stir to combine, and cook, stirring occasionally, until the vegetables are tender throughout (about 5 minutes), dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
Return the skillet to the stove over medium-low heat, and melt the remaining ½ tablespoon butter. Pour in the egg mixture. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
Remove the skillet from the heat. Add the cheese (if using) and green onion, and gently stir to combine.
Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice. Enjoy warm. Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.

Notes

Make it gluten free: Use certified gluten-free corn tortillas.

Make it dairy free: Substitute mild extra-virgin olive oil for the butter, water or neutral non-dairy milk for the sour cream, and omit the cheese and any dairy toppings. Vegan sour cream would be nice on top, but so would guacamole or avocado.

Vegetable note: Try to slice your veggies into similarly sized, narrow pieces so they cook at the same rate. Vegetable options include cabbage, bell pepper, carrot, onion, zucchini or yellow squash, Brussels sprouts, etc. More dense vegetables like butternut squash or sweet potato will probably require a longer cooking time.

Change it up: You can stretch out this recipe to yield 6 hearty tacos by adding ½ cup cooked beans to the egg mixture before cooking. I love pinto beans, and black beans are good, too. You’ll need a couple more tortillas for this variation, naturally.

Nutrition

The post Favorite Breakfast Tacos appeared first on Cookie and Kate.

Vegetarian Egg Recipes - Cookie and Kate

Whiskey Sour

How to Make a Whiskey Sour (Two Ways)

Do you want a foamy top and smooth flavor?

Or a bold whiskey sour on the rocks?

Watch How to Make a Whiskey Sour

Whiskey Sour Variations

Simple Flavor Adjustments

The Best Whiskey for Whiskey Sours

More Whiskey Cocktails to Try

Whiskey Sour

Ingredients

Instructions

Egg white option (Boston Sour served up)

No egg white (Whiskey Sour on the rocks)

Notes

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Betty’s Pots de Crème

Pots de Crème Ingredients

Chocolate Chips

Heavy Cream

Sugar

Liqueur

Orange Juice

Eggs and Egg Yolks

Vanilla Extract

Watch How to Make Pots de Crème

Serving Cup & Spoon Suggestions

Refrigerated vs. Frozen

Topping Suggestions

More Chocolate Treats to Enjoy

Betty’s Pots de Crème

Ingredients

Instructions

Notes

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Crêpes

Crêpe Ingredients

1) Flour (3 options)

2) A tiny bit of sugar

3) Milk of choice

4) Eggs

5) Butter

Watch How to Make Crepes

Crêpe Tips

Use a blender, if you have one.

Use a stainless steel skillet or non-stick skillet.

Lightly butter the skillet between each crepe.

Constantly monitor your temperature.

Crêpe Topping Suggestions

Sweet toppings

Savory toppings

Crêpes

Ingredients

Instructions

Notes

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3-Ingredient Banana Pancakes

3-Ingredient Banana Pancake Notes

Watch How to Make 3-Ingredient Banana Pancakes

Nutritious Mix-In Options & Serving Suggestions

More Banana Breakfast Treats to Try

3-Ingredient Banana Pancakes

Ingredients

Instructions

Notes

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Foolproof Basque Cheesecake

6 Reasons to Love Basque Cheesecake

Basque Cheesecake Ingredients

Cream Cheese

Sugar

Heavy Cream

Eggs

Vanilla Extract

Flour

Watch How to Make Foolproof Basque Cheesecake

Basque Cheesecake Tips

Let Basque cheesecake be.

Use a food processor or mix on low.

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition