Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Portion size6 servings
Credits :Canadian Living Magazine: February 2016
whipping cream (35%)
chocolate-covered toffee bar
(such as Skor), chopped
Vanilla Whipped Cream:
whipping cream (35%)
per serving: about
Total fat37 g
Saturated fat18 g
Total carbohydrate47 g
Chocolate Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; whisk in oil, vanilla and 1/2 cup water. Stir in vinegar. Divide among 6 paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 18 minutes. Cool in pan for 10 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Caramel Sauce: While cupcakes are baking, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring until butter is melted and sugar is dissolved. Continue to cook, without stirring, until light amber in colour, 4 to 5 minutes.
Remove from heat; standing back and averting face, stir in cream. Pour into heatproof bowl; let cool until lukewarm, about 45 minutes.
Vanilla Whipped Cream: While caramel is cooling, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; pour in cream. Beat in icing sugar until stiff peaks form.
Assembly: Using serrated knife, cut cupcakes horizontally into thirds. Place 1 bottom third, cut side up, into each of 6 serving glasses; drizzle each with heaping 1 tsp of the caramel. Spoon heaping 1 tbsp of the whipped cream over top. Repeat layers twice. (Make-ahead: Cover parfaits and remaining caramel with plastic wrap; refrigerate for up to 24 hours.) Drizzle with remaining caramel.
Garnish: Sprinkle parfaits with toffee bar pieces.
Tip from The Test Kitchen: You can make these parfaits in canning jars instead of glasses. Simply screw on the lids, then bring them to your next dinner party!
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.