Croissant French Toast with Cranberry Apple Sauce

french toast (1 of 1)Like almost every stereotypical “basic bitch”, I love brunch.  Mimosas and breakfast/lunch combo food served until 3pm; my dream come true ad everyone’s dream, apparently. Almost every brunch place in Denver has ridiculously long wait time. I’m sorry, but if I have to wait an hour for food then I better have my mind blown not be served soggy undercooked potatoes, I am looking at you, Jelly. In the hour I am waiting in line, I could cook something equally if not better than these overrated brunch places and I don’t have to interact with strangers.

I offered to cook brunch for two of my friends’ birthdays and this recipe made an appearance at both. I have a firm belief that I can make any “guilty pleasure”dish more decadent, a gift from growing up in a Cajun French home. Elevate your French Toast by using croissants, it will be amazing! For a fall twist, I added some chai spices and topped it with  cranberry apple sauce.

 

 

 

French Toast Croissants:

Ingredients:

  • 6 whole croissants, I used almond croissants
  • 4 whole Eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 Tablespoons maple syrup
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger
  • 1 teaspoon salt
  • 2-4 Tablespoons butter, for frying

Directions:

  1. In a bowl, whisk together all ingredients besides the butter.
  2. Place croissants in bowl,and coat each croissants with egg mixture. Let croissants sit in bowl for at 15 minutes.
  3. Heat a large nonstick skillet over medium-low heat, then melt a small amount of butter.
  4. Cook the croissants on each side for about 4-5 minutes, until they are golden brown.
  5. Remove from skillet and top with cranberry sauce or maple syrup.

Cranberry Apple Sauce:

Ingredients:

  • 1 cup cranberries (frozen/fresh)
  • 1 apple
  • 1 cup sugar
  • 1 cup water
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoon maple syrup
  • 1 teaspoon vanilla extract

Directions:

  1. Heat a sauce on medium  heat.
  2. Add all ingredients, and stir to combine.
  3. Cook for about 30 minutes, add more water if the sauce dries out too quickly.

french toast (1 of 1)-2

 

 

Day 140-Bare Trees

day 140 (1 of 1)

I am a little sad to see all of that all of the leaves have died. Fall is still my favorite season, and I am missing the bright colored leaves. In the post work, I tried split toning on Lightroom which I think add an interesting layer to the photograph.

Day 119-Walking on Sunshine

After the past couple of cloudy days, it was awesome to soak in the Vitamin D on my lunch break. I got plenty of new nature photographs! On side note, my thoughts are with everyone on US East coast, and hope for a speed recovery and power to be restored quickly.

Day 117 and Day 118-Pumpkin Cupcakes

 

When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.

Directions

  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!

Day 115-Color and Snow

 

 

 

 

The best part of this snow fall is the mix of fall and snow! I love the way the fall leaves look against the white snow; it is simply stunning!  Today was the last of the snow, unfortunately; hopefully plenty more of it will come!

Day 108-110-Walking in Fall

 

I was going to post another cupcake recipe except my new tablet (Wacom Capture) arrived today, and I wanted to play. Besides drawing, it was excellent to edit my photos with, and I desperately needed to catch up on Project 365.

This morning I took a long walk on a new trail near my house, and the leaves are just gorgeous. Fall is still my favorite season and I hope it last at least a couple more weeks!

 

Day 101 and 102-Lovely Shots of Nature

 

I jinxed myself by bragging about my 100 days into Project 365. I should have knocked on wood because I am total slacker! Here are some shots from this weekend. I need to invest in a tripod because I really wanted to photograph the apple splashing in the water.

Day 100-Sky on Fire?

I am 100 days into my Project 365, and I could not be happier doing this project. It has been such an awesome creative outlet, and I am pretty proud of myself for not stopping yet.
Now that I am done congratulating myself, I will write about the photo for today. Yesterday was one of the prettiest sunsets we had in a while. Unfortunately, I did not notice until I was pulling into my garage. Luckily, I was able to get a couple of shots of the sky!