Raspberries and Cream French Toast Bake + Folgers Iced Cafe

I customized my coffee using Folgers® to pair with a raspberries and cream french toast bake as part of a sponsored post for Socialstars. #MyIcedCafe All opinions are my own.

Raspberries and Cream French Toast Bake Recipe l www.a-kitchen-addiction.com #MyIcedCafe

The sun’s shining. The snow’s melting. It might even hit 60 degrees today! I think spring may finally be here! Along with the arrival of warmth comes the arrival of iced coffee! While I’ll eat all kinds of ice cream during the winter months, I can’t bring myself to drink iced coffee. But it’s time! Mornings at my house are about to be switched up!

Raspberries and Cream French Toast Bake l www.a-kitchen-addiction.com #MyIcedCafe

Iced coffees, iced lattes, maybe even an iced mocha, they are all great ways to start off a warm morning. However, it can take awhile to prepare your iced latte in the morning when every minute is precious. (Well, at least it seems that way at our house!) Folgers® just came out with a line of products to help you make the most of your morning while still enjoying your iced coffee. It’s their Iced Café coffee drink concentrate that is available in 4 different flavors. The concentrate is made from Mountain Grown® beans with a fresh, consistently satisfying taste.

Folgers Iced Cafe #MyIcedCafe

Just stir it into your choice milk, add some ice, and you’re good to go. It doesn’t get much more convenient than that. They are also small and portable so you can also take it with you if you want to customize your drink while you’re on the go!

You know what else makes your morning easier? French toast bake. It’s one of my favorite breakfasts to have on hand to quick warm up on a weekday morning. The grocery store recently had raspberries on sale, and I just had to grab a few cartons. Of course we couldn’t eat them all before they would go bad, so I combined them with some cream cheese and mixed them into this raspberries and cream french toast bake.

Raspberries and Cream French Toast Bake l www.a-kitchen-addiction.com #MyIcedCafe

Though this french toast bake would be good enough with the fresh raspberries and sweet cream cheese, I added a streusel topping for good measure! A crunchy, sugar topping is a great addition to this spring breakfast. Just warm up a slice, grab your customized coffee, and your morning is off to a great start!

Be sure to check out Folgers® Iced Café on Facebook and Twitter!

5.0 from 1 reviews
Raspberries and Cream French Toast Bake
Author:
Serves: 9
Ingredients
For the French Toast
  • 6½ C day old French bread, cubed
  • 5 eggs
  • ¼ C maple syrup
  • 1 C milk
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1½ C fresh raspberries
  • 4 oz ⅓ of the fat cream cheese, softened and cubed
For the Streusel Topping
  • ¼ C butter, softened
  • ¼ C brown sugar
  • ¼ C all-purpose flour
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350. Lightly spray an 8×8 or 9×9 inch baking dish with non-stick cooking spray.
  2. Add bread cubes to a large bowl.
  3. In a medium bowl, whisk together eggs, maple syrup, milk, vanilla extract, cinnamon, and nutmeg. Stir to combine. Pour onto bread cubes. Stir together.
  4. Gently stir in raspberries and cream cheese.
  5. Pour mixture into prepared baking dish. Gently press down with spatula.
  6. In a small bowl, stir together brown sugar, flour, cinnamon, nutmeg, and salt. Cut in butter with a fork. Sprinkle over the top of the bread mixture.
  7. If baking the next day, place in the refrigerator until ready to bake. If baking immediately, bake for 40-50 minutes until topping browns and center is puffed. Center will deflate as it cools.
  8. Remove from oven and allow to cool for 10 minutes before serving with your favorite syrup.
  9. Store leftovers in the refrigerator.

 Raspberries and Cream French Toast Bake Recipe l www.a-kitchen-addiction.com #MyIcedCafe

Mocha Chip Muffins

Mocha Chip Muffins with Coffee Glaze Recipe l www.a-kitchen-addiction.com

Easter. Did you know that it’s less than two weeks away? I just figured that out. March flew by. I think the fact that there’s still snow on the ground has me thinking that it can’t be time for Easter yet. If you’re in the same boat as me and need an idea for what to do for your Easter brunch, I have an easy idea for you. . .mocha chip muffins!

Mocha Chip Muffins Recipe from A Kitchen Addiction

Muffins are a great addition to brunch, because they’re easy to make and can be made the day before without losing flavor or freshness. These mocha chip muffins have a light coffee flavor and aren’t overly sweet. One of my biggest dislikes of muffins is when they are oily and super sweet. These muffins are neither. They are simply tender, fluffy chocolate muffins infused with coffee and stuffed with chocolate chips.

Mocha Chip Muffins Recipe l www.a-kitchen-addiction.com

I can’t think of a better way to start your morning. Unless of course you top said muffins with a coffee glaze and pair them with a freshly roasted and brewed cup of coffee! Whether you need an idea for Easter brunch or are looking for a way to make it easier to get out of bed in the morning, these mocha chip muffins are your answer!

5.0 from 1 reviews

Mocha Chip Muffins
 
Author:
Serves: 12
Ingredients
For the Muffins
  • 1 C white whole wheat flour
  • 1 C all-purpose flour
  • ⅓ C unsweetened baking cocoa
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C butter, softened
  • ⅓ C sugar
  • ⅓ C brown sugar
  • ½ C strongly brewed coffee, cooled
  • ⅓ C milk
  • ¼ C plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ C chocolate chips
For the Glaze
  • 1 C confectioner’s sugar
  • 1 tbsp strongly brewed coffee
  • ¼ tsp vanilla extract
Instructions
  1. Preheat oven to 375. Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
  2. In a large bowl, whisk together flours, unsweetened baking cocoa, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer or with an electric mixer, cream together butter and sugars. Beat in coffee, milk, yogurt, eggs, and vanilla extract until creamy.
  4. Add dry ingredients to wet ingredients and beat until just combined. Stir in chocolate chips.
  5. Fill each cup or cupcake liner about ¾ full. Bake for 13-15 minutes or until toothpick inserted in the center comes out with just a few crumbs.
  6. Remove to a wire rack to cool.
  7. While muffins are cooling, stir together ingredients for glaze until smooth.
  8. Dip the tops of the cooled muffins into the glaze. Allow glaze to harden and serve.

 Mocha Chip Muffins with Coffee Glaze Recipe l www.a-kitchen-addiction.com

Lemon Meringue Kiss Cookies

Lemon Meringue Kiss Cookies Recipe l www.a-kitchen-addiction.com

Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! Lemons, berries, asparagus, I’ve got it all. Along with a long list of recipe ideas. . . First up, lemon meringue kiss cookies. Little melt-in-your mouth cookies that are filled with fresh lemon zest and juice. This was my first attempt at making meringue cookies because I’ve always thought it would be difficult to have them turn out correctly. I’m sad that I didn’t make them sooner. They are so easy and versatile!

Easy Lemon Meringue Kisses Recipe l www.a-kitchen-addiction.com

Just make sure you’re patient when whipping the egg whites. You need to make sure that you beat the whites long enough and add the ingredients at the right time. It’s that simple. And don’t worry if they don’t look perfect on your first try, they’ll still taste great! How do I know? Well, I had a mishap with my oven and half of my first batch cooked way too quickly and the second half of the batch ended up in an oven that wasn’t holding the temperature at all. But, they still tasted fine. Fortunately the oven decided to behave the second time around and the next batch turned out just the way they were supposed to!

Easy Lemon Meringue Kiss Cookies l www.a-kitchen-addiction.com

I was a little nervous that my husband wouldn’t like them and I’d have big batches of meringue cookies just staring at me every time I walked by. They are just so easy to pop in your mouth! I worried for nothing, my husband had no trouble at all making half a batch disappear! Light and airy, these meringue cookies are a perfect sweet treat to enjoy without feeling like you’ve eaten a heavy dessert. Perfect for spring after a winter full of comfort food!

5.0 from 2 reviews

Lemon Meringue Kiss Cookies
 
Author:
Serves: 50-60 cookies
Ingredients
  • 3 egg whites, room temperature
  • ¼ tsp cream of tartar
  • ⅛ tsp salt
  • ⅔ C sugar
  • 2 tsp fresh lemon zest
  • 1 tsp fresh lemon juice
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 200 degrees. Line two baking sheets with parchment paper or a baking mat.
  2. In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
  3. Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
  4. Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
  5. Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
  6. Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
  7. Store in an airtight container.

 Low Fat Lemon Meringue Kiss Cookies Recipe l www.a-kitchen-addiction.com

Strawberry Swirled Cheesecake Ice Cream

Strawberry Swirled Cheesecake Ice Cream l www.a-kitchen-addiction.com @akitchenaddict

Happy first day of spring! As you can tell by the title I am ready for ice cream, especially ice cream that involves fresh strawberries! Of course, my husband and I eat ice cream all year long. I’m pretty sure we had a few conversations this winter that were somewhere along the lines of. . .”Why do we always feel the need to get ice cream on the coldest day of the year?!” Which is then followed by teeth chattering and the need to turn up the heat in the car. We just like ice cream. But it’s a lot nicer when it doesn’t make you shiver!

Strawberry Swirled Cheesecake Ice Cream Recipe l www.a-kitchen-addiction.com

To kick off the start of spring and, therefore, the ability to not shiver while eating ice cream, I made a batch of strawberry swirled cheesecake ice cream. This ice cream starts off with a simple no-cook base that is mixed with a block of cream cheese. It would be good enough just like that, but it’s even better when a fresh strawberry filling and crushed graham crackers are swirled throughout right before the finishing freeze!

 Strawberry Swirled Cheesecake Ice Cream Recipe l www.a-kitchen-addiction.com

The filling is a slight modification of my strawberry graham toaster pastries filling (so I highly recommend making a double batch and whipping up a batch of toaster pastries while the ice cream is churning!) and is simply strawberries reduced with some sugar and lemon juice to add a bright, fresh flavor to the ice cream. The result is a rich, creamy ice cream that will make you think of the warm weather ahead. Now excuse me while I go turn up the heat, wrap up in a blanket and dig into a bowl of ice cream!

5.0 from 1 reviews

Strawberry Swirled Cheesecake Ice Cream
 
Author:
Serves: 1 Quart
Ingredients
For the Strawberry Swirl
  • 1½ C chopped strawberries
  • ¼ C sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
For the Ice Cream
  • 14 oz sweetened condensed milk, chilled
  • 8 oz cream cheese, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 C milk (the higher the fat content, the creamier the ice cream)
  • ½ C crushed graham crackers
Instructions
  1. In a small saucepan, stir together strawberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for another 5 minutes. Remove from heat.
  2. Allow to cool slightly and pour into heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.
  3. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
  4. Transfer to a large bowl. Gently whisk in milk.
  5. Pour milk mixture into ice cream machine and churn according to manufacturer’s instructions.
  6. When ice cream is soft-set, pour half into a freezer safe container. Spoon half of the strawberry mixture and half of the crushed graham crackers over the top. Swirl through the strawberry mixture with a knife. Spread remaining ice cream over the top. Top with remaining strawberry mixture and crushed graham crackers. Swirl through ice cream using a knife.
  7. Freeze until desired consistency is reached.

 Strawberry Swirled Cheesecake Ice Cream l www.a-kitchen-addiction.com @akitchenaddict

Carrot Cake Quick Bread with Cream Cheese Frosting

Carrot Cake Quick Bread with Cream Cheese Frosting l www.a-kitchen-addiction.com @akitchenaddict

Spring is almost here! It was in the upper 60′s this past weekend, and it felt wonderful! Of course, they’re forecasting lower 40′s for next weekend, but we’ll take the warm weather while we have it. While I like the warm weather that spring brings, there’s another thing that I get excited about when spring rolls around. Carrot cake. Who decided that carrot cake should be associated with spring? It’s my favorite cake (but it has to be just carrot cake, no add-ins, please!) and I’ve already shared a few forms of it on here. My latest way to eat it? Carrot cake quick bread with cream cheese frosting!

Carrot Cake Quick Bread with Cream Cheese Frosting Recipe from A Kitchen Addiction

A quick and easy quick bread turns into a healthy version of carrot cake. Instead of lots of oil, applesauce keeps the bread moist while keeping the fat content down. I usually try to reduce as much refined sugar as possible in my baking but I had to keep the brown sugar, because it gives the iconic carrot cake flavor. The warmth of cinnamon, nutmeg, and a pinch of allspice make the bread complete. Well, almost.

Carrot Cake Quick Bread with Cream Cheese Frosting l www.a-kitchen-addiction.com @akitchenaddict

If you’re like me, you can’t have carrot cake without cream cheese frosting. So top the bread with a generous layer of cream cheese frosting! A sprinkling of chopped pecans adds some crunch and texture to finish it off. Basically it’s carrot cake in bread form, except you can start your morning with it, because bread is perfectly acceptable for breakfast!

5.0 from 3 reviews

Carrot Cake Quick Bread with Cream Cheese Frosting
 
Author:
Serves: 12
Ingredients
For the Bread
  • ¾ C whole wheat flour
  • ¾ C white whole wheat or all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • ½ C brown sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ½ C unsweetened applesauce
  • ¼ C butter, melted and cooled
  • ½ C milk
  • 1 C shredded carrots
For the Frosting
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 C confectioner’s sugar
  • chopped pecans, optional
Instructions
  1. Preheat oven to 350. Spray an 8×4 inch loaf pan with non-stick cooking spray.
  2. In a small bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and brown sugar.
  3. In a large bowl, whisk together egg, vanilla extract, unsweetened applesauce, butter, and milk. Add dry ingredients to wet ingredients and stir until just combined. Stir in shredded carrots.
  4. Pour batter into prepared loaf pan. Bake for 35-45 minutes or until toothpick inserted in the center comes out clean. Check bread at 30 minutes and if top is getting brown, cover with aluminum foil for the remainder of the baking time.
  5. Remove to a wire rack to cool.
  6. While bread is cooling, prepare frosting. Beat together cream cheese and butter until creamy. Beat in confectioner’s sugar until smooth.
  7. Spread frosting over cooled bread. Sprinkle with chopped pecans.

 Carrot Cake Quick Bread with Cream Cheese Frosting Recipe l www.a-kitchen-addiction.com @akitchenaddict

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