Dish It: Delicious Chocolate & Strawberry Stuffed French Toast

All my friends have been asking me if I have ever had Stuffed French Toast. Every time I tell them I haven’t, they go on (and on…and on) for 30 minutes about how I have to try it someday. This past weekend, I took the plunge – I got stuffed French toast with chocolate and strawberries and it was the best breakfast I have ever had.

Walking out of the restaurant, I couldn’t help but wonder, “how many calories did I just eat?” Well, I found a healthy solution on the Food Network, which is just as delicious! This recipe is only 270 calories and only takes 23 minutes to make! The combination of rich chocolate and sweet strawberries is nothing short of delectable!

Ingredients:

  • 3 eggs
  • 1 1/4 cups nonfat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup part-skim ricotta cheese
  • 8 slices of whole-wheat sandwich bread, crusts removed
  • 1 (8-ounce) container strawberries, hulled and sliced
  • 4 teaspoons bittersweet chocolate chips
  • Cooking spray
  • 2 teaspoons confectioners’ sugar

Directions:

1. In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

2. Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a “sandwich”.

3. Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the “sandwiches” into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

4. Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners’ sugar.

Need more help? Check out the video!

Please let us know how your Delicious Chocolate and Strawberry Stuffed French Toast came out!

Written by Guest Blogger, Myles Marcus

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Dish It: Only Two Ingredients!?

Cooking while at school can be difficult, especially if you don’t have a way to constantly get to the store. Imagine my delight when I found this awesome website with 34 Two-Ingredient recipes! I can be a picky eater, but some of these look delicious and I would have never thought of them myself. Some require an oven but some require no cooking at all, how fabulous!

Do you like Nutella? There’s a recipe for Nutella Cake! Thin mints? They have that too! I think my favorite is the peanut butter banana ice cream.

You have to check their website out. The pictures make me want to eat it all!

Do you think you can make these recipes easily at school?

Written by Guest Blogger, Maria Cafferata

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Pintern Summer Challenge: Cheesecake Stuffed Strawberries

Cheesecake is by far my favorite desert and strawberries might be my favorite fruit BUT…I don’t like strawberry sauce on top of my cheesecake. How could I possibly fix this dilemma?

WELL, I stumbled across this delicious looking recipe that put both together, but in a delicious way! Check out how I pulled this pin together…

What You’ll Need:

  • 1 package cream cheese (8 ounces, softened)
  • ¾ cup sugar
  • ¼ cup sour cream
  • 2 tbsp. lemon juice (and a bit of zest [I didn’t use the zest])
  • 1 ½ teaspoons vanilla extract
  • 1 cup heavy cream (or cool whip or something along those lines)
  • Strawberries (recipe calls for 30)
  • ½ cup graham cracker crumbs
  • Electric mixer
  • Two bowls
  • Small knife (to core strawberries)

Step One: Get your supplies together

Step Two: Wash & core out the Strawberries. I chopped off the green part then used a small curved knife (used for grapefruit) but any small enough knife will work

Step Three: Start making the filling. In the first bowl combine sugar, cream cheese, sour cream, lemon juice, lemon zest, and vanilla. I used an electric mixer.

Step Four:In a separate bowl beat the heavy cream, about two minutes, until fluffy.

Step Five: Combine both bowls by “folding” the whipped cream into the first bowl. Fold it, don’t beat it, otherwise it won’t stay fluffy!

Step Six: At this point all of your materials are mixed and ready to put in the strawberries. The recipe called for some type of piping tool but I didn’t have one. Time to improvise! I took a ziplock baggie and cut off the corner. It was an epic fail at first. The bag and hole were too big. I made a mess (Sorry, Mom). So I switched to a smaller snack bag. It was much easier to handle and made it easier to fill them.

Step Seven: As you’re filling them put them on a plate or tray. You can either sprinkle them with the graham crackers one at a time or all at the end. I chose the end and made more of a mess (again, sorry mom).

Step Eight:I got a little adventurous and added some chocolate syrup to a few, definitely a good choice!

Although mine were not as pretty as the original post they came out delicious! However, they are very hard to store if you make them ahead of time. This weekend we are having family over so I’m going to slice up strawberries and put them on a plate and keep the filling in a bowl so it is more like a dessert dip…hopefully it’s a hit!

Written by Guest Blogger, Maria Cafferata

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Pintern Summer Challenge: Macaroni & Cheese in a Mug

Next blogger up is Myles of Berklee College of Music! He decided to go with this simple and delicious recipe-in-a-mug.

***

Yesterday I was in the mood for creamy Macaroni and Cheese, but only had 10 minutes before I had to run out the door. So I went right on to Pinterest and found this great recipe that took a little over 4 minutes. Plus, it only has a few ingredients and it’s much healthier than store bought box brand. The most important thing you need is a Mug. You have to try this recipe out! There’s nothing wrong with a little bit of comforting and creamy Macaroni and Cheese once in blue moon.

**Instead of the Whole grain elbow macaroni (used in the pin), I used medium shells and it came out just as delicious.

What You’ll Need:

A large mug or bowl (I use a big soup mug)
Whole grain elbow macaroni
Water
Cheddar-Jack Shredded Cheese
Splash of milk

What You’ll Do:

1. In a microwave safe {big} mug or bowl (make sure it is a big one or it will boil over), put 1/3 cup whole grain elbow macaroni and 1/3 cup + 1/4 cup water (If you have a stronger microwave than mine, you may need more water… just play with it adding a couple extra Tbs at a time). Microwave for 6 minutes, stirring at 4 minutes, 2 minutes, and 1 minute.

2. The pasta should be cooked and there will be a tiny bit of thick pasta water in the bottom. Leave this water.  Then add a heaping 1/3-cup shredded Cheddar Jack cheese (pictured below). Return to the microwave for 30 to 45 seconds to melt the cheese.

3. Stir well, adding a small splash of milk (maybe 2 teaspoons). Once it is all stirred together you should have a delicious and creamy Macaroni and Cheese.

Written by Guest Blogger, Myles Marcus

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Dish it: Delicious Mug Dessert Recipes in the Microwave!

Have you ever spent time watching the Food Network and suddenly become inspired to whip up your own delicious desserts? Then reality sets in…you don’t have an actual kitchen in your dorm (#collegeproblems)! These sweet mug desserts from number-2-pencil only need a few ingredients, a mug, and a microwave. You might not be able to build a 3-layer fudge cake, but your fudge cake-in-a-mug will taste just as good.

What You’ll Need:

  • 2 tablespoons of butter
  • 2 tablespoons of sugar
  • 1 firmly packed tablespoon of light brown sugar
  • ¼ teaspoon of pure vanilla extract
  • Pinch of kosher salt
  • 1 egg yolk
  • 4 tablespoons of flour
  • 1 tablespoon of Hershey’s unsweetened cocoa powder
  • 2 heaping tablespoons of semi sweet chocolate chunks

What You’ll Do:

  • Melt butter in microwave safe mug or ramekin. Butter should be melted, not boiling.
  • Stir together butter, sugars, vanilla and salt.
  • Stir in egg yolk. Do not use egg white! Save for a different recipe or discard.
  • Add flour and cocoa powder and stir again until well combined.
  • Finally, add chocolate chunks.

Cook for about 45 seconds in microwave. Do not over cook. Microwave times may vary.

Check out more delightful dessert mug recipes here !

Written by Guest Blogger, Myles Marcus

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Dish it: Eggs McMuggin’

If you have 3 minutes in the morning, plus a mug and a microwave, you can whip up this easy egg dish and skip the breakfast lines in the dining hall. Hungry Girl has a variety of egg in a mug recipes but we like the McMuggin’ special. It’s pretty low-fat and is a good source of protein, so it’s the perfect breakfast for those spring-getting-ready-for-bikini-season mornings.

Ingredients:

  • 1/2 cup liquid egg substitute (or egg whites)
  • One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
  • 1 1/2 oz. (about 3 slices) lean ham, chopped
  • One-half slice bread
  • 1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and slice into little squares (think crouton size). Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 – 45 seconds. Enjoy! For more easy recipes, check out our Pinterest :)

Photo and recipe courtesy of Hungry Girl.com
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Dish It: Pinterest-Inspired Pumpkin Pie Dip

After drooling over this recipe for weeks, I finally decided to share it with all of our readers. I came across this mouth-watering dip on Pinterest and couldn’t resist clicking through for the full list of ingredients. It comes from the site Six Sisters’ Stuff and is the perfect way to get your pumpkin fix.

What You’ll Need:

Makes about 6 cups (12 servings).

  • 15 oz can pumpkin
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/8 tsp cinnamon
  • 1/8 tsp pumpkin pie spice (check their site for instructions on how to make your own!)*
  • 6 oz fat free Greek yogurt
  • 8 oz Cool Whip (I used fat-free)
  • cut up apples, bananas, and other dippers

What You’ll Do:

Mix pumpkin with brown sugar, vanilla and spices. Blend it well. Add in the yogurt and mix again until smooth. Fold in cool whip and chill in refrigerator until ready to eat. Enjoy!

For more tricks and recipe ideas, check out the full site here.

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Dish It: Apple Cider Cups

Nothing brings me more happiness in the fall than hot apple cider. It’s the ultimate seasonal beverage – sweet and juicy like an apple but with a warmth that keeps you feeling toasty. Sip on your favorite type of cider with this autumnal twist we recently discovered on Pinterest. It only takes a few ingredients and will keep you feeling extra festive. Keep reading for instructions!

What You’ll Need:

Apple (the bigger the better)
Small Knife
Spoon or Scooper
Cinnamon Stick
Cider (warmed)

What You’ll Do:

1)      First, wash the apples. Then, carefully slice the top off of the apple (this will make the opening of your “cup”).

2)      Now you are going to carve out the inside of the apple in order to form a “cup.” Using the knife (and caution!), trace a circumference of where you will be carving out the apple.

3)      Begin scooping out the inside of the apple. Don’t cut too close to the peel or too low to the bottom. The first time I tried, I poked a hole in the bottom of the apple. As you can imagine, it didn’t end well.

4)      Pour in your cider, add a cinnamon stick and enjoy!

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Better Breakfast Month: Raspberry-Pineapple Parfait

We can’t believe September is already winding down. We’ve had so much fun celebrating Better Breakfast Month that the time just flew by! We’re here with one final installment that includes a recipe packed with Vitamin C, protein, and potassium. It’s a delicious way to kick off your day!

What You’ll Need:

2 8-oz. containers of non-fat Vanilla Yogurt
1 cup fresh raspberries
1 cup of fresh, frozen, or canned pineapple chunks
½ cup of granola

What You’ll Do:

Create the first layer with half of a container (4oz) of yogurt. Continue alternating ingredients with a layer of yogurt to form the tiers of a normal parfait. Grab a spoon and enjoy!

Which of our breakfast ideas was your favorite? Post a comment below!

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Dish It: Patriotic Popsicles

Labor Day means a lot of different things for people. For some, it signifies the end of the summer season. For others, it’s the ultimate acknowledgement of the American workforce. Whatever meaning it holds for you, why not enjoy the day with a treat that deserves a celebration in itself? These Patriotic Popsicles are healthy, delicious, and come as a swirled mixture of red, white, and blue.

We found the inspiration for this recipe on Babble and thought it sounded just too tempting to pass up. Keep reading for the easy instructions.

 

 

1 cup of strawberries
1 ¾ cup blueberries
1 cup plain yogurt
1/4 cup of honey
6 Popsicle molds (or 6 Dixie cups and Popsicle sticks will work fine)


 

 

1) Rinse the blueberries and strawberries.
2) Puree each fruit separately.
3) Stir 2 tablespoons of honey into the blueberry mixture and 1 tablespoon into the strawberry mixture.
4) Put the cup of yogurt into a bowl and add 1 tablespoon of honey. Now you have the red, white, and blue components.
5) Now you will begin making the actual popsicles. First, spoon the blueberry mixture into the bottom of each mold (or cup). Freeze for 30 minutes.
6) Add the yogurt layer and freeze for another 30 minutes.
7) Insert the stick (the handle) and top off with the strawberry layer. Freeze for several hours.

Yum! What are your favorite recipes for Labor Day Weekend?

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