Pumpkin Stuffed French Toast

via Sophisti Mom

Ingredients

For the filling:

• 4 ounces of cream cheese
• 3-4 tablespoons of canned pumpkin
• 1/2 cup-1 cup of powdered sugar

For the french toast:

• sliced bread
• 3 eggs
• 1/2 cup of milk
• 1/2 teaspoon of nutmeg
• 2 teaspoons of ground cinnamon

For the almond crust:

• 1 cup of almond flour
• 1/2 cup of sugar
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of nutmeg

For cooking and serving:

• butter
• pure maple syrup

Directions

1. Mix together the ingredients for the filling with an electric mixer, adding as much sugar you need until you reach a thick, spreadable consistency. Spread a generous amount on half the slices of bread. Press the other slices on top to make sandwiches.

2. Mix together the ingredients for the french toast liquid in a shallow baking dish such as a pie plate. Mix together the ingredients for the almond crust in a separate baking dish. Soak the “sandwiches” in the french toast liquid first, and then dip in the almond crust mixture and coat well.

3. In a non-stick skillet set over medium-low heat, melt about a teaspoon of butter, and fry the stuffed french toast on both sides until golden. Place in a warm (220 degrees) oven. Repeat with remaining toasts. Serve with butter and warm maple syrup.

Nigella Lawson’s Chocolate Mousse

• Measure out 1-1/2 cups of mini-marshmallows into a large pan
• Add 1-1/2 cups of semi-sweet chocolate morsels
• Toss in 4 tablespoons of unsalted butter
• Add 4 tablespoons of hot water
• Cook on low heat and stir often
• Once it’s smooth and silky remove it from the heat and allow it to cool a bit
• While the chocolate is cooling, grab a mixing bowl and add 1 cup of heavy whipping cream
• Add 1 teaspoon of real vanilla to the cream
• Mix it up, until stiff peaks form
• Once the chocolate mixture has cooled to the touch, add it to the whipped cream
• Gently fold the chocolate into the whipped cream
• Continue folding until all is combined
• Spoon it into some pretty glasses
• Let it rest in the fridge until it’s cool all the way through

Et voilà!

Cocoa Pebbles Crunch Cake

 

Ingredients

• 1 oz. (approximately 1 square) 72% semisweet chocolate
• 8 tbsp (1 stick) unsalted butter
• 1 1/4 cups of sugar
• 3 large eggs
• 4 tbsp, plus 1 tsp vegetable oil
• 1/2 cup, plus 1 tbsp buttermilk
• 1 tsp vanilla extract
• 1 1/2 cups of cake flour
• 2 tbsp of cocoa powder
• 1 tsp kosher salt
• 1 tsp of baking powder
• 3 6″ springform cake pans
• Nonstick baking spray (like Pam)
• 4 cups of Cocoa Pebbles Crunch, loosely packed (recipe below)
• 1 16 oz. jar Marshmallow Fluff
• 1/4 cup of whole milk

Directions

1. Heat oven to 350°F. 
2. In a microwave oven, heat chocolate in a microwave-safe bowl (about 40 seconds), stirring every 15 seconds, until melted. 
3. Using a mixer, cream butter and sugar. 
4. Incorporate eggs. 
5. Mix in oil, buttermilk, vanilla and melted chocolate. 
6. Scrape down sides of bowl; add flour, cocoa, salt and baking powder. 
7. Mix on low-speed until batter is smooth. 
8. Spray cake pans with nonstick spray.  Divide batter evenly among pans; use back of a spoon to smooth tops. 
9. Bake cakes for 20 minutes or until a toothpick comes out clean. 
10. Cool cakes in pans.  Unlock and remove sides of 2 pans.  Leave one locked and reserve for bottom layer (this keeps cake sturdy as you add layers on top). 
11. In a large bowl, mix Cocoa Pebbles crunch and 1 1/4 cup fluff. 
12. Brush bottom layer with milk; top with crunch/fluff mix. 
13. Place next layer of cake on top; repeat step 12. 
14. Place final layer of cake on top; spread with remaining fluff. 
15. Refrigerate overnight. 
16. Before serving, unlock and remove bottom pan (use knife to gently separate pan from cake).

Cocoa Pebbles Crunch Recipe

• 4 1/2 tbsp of unsalted butter
• 4 3/4 cup of Cocoa Pebbles cereal, lightly crushed with hands to half the volume
• 2 tbsp of sugar
• 1 tsp of salt
• 4 tbsp of non fat milk powder

Directions

1. Heat oven to 275°F. 
2. Melt butter In a microwave-safe bowl (about 45 seconds). 
3. Toss dry ingredients to distribute evenly. 
4. Add melted butter and toss again so ingredients adhere to one another. 
5. Spread 1/2 inch layer of mixture on a baking sheet lined with parchment paper. 
6. Bake for 20 minutes until it begins to brown. 
7. Remove from oven, cool completely, and break into dime-size clusters before using.

Chocolate Caramel Minis

Graham Cracker Crust

• 1 1/4 cups of crushed graham crackers
• 1/4 cup of brown sugar
• 3 tbsp of unsalted butter, melted

1. Preheat oven to 350°F.
2. Mix together crackers, sugar, and butter by hand.
3. Divide mixture into four 4″ pie pans (or one 9″ pan*) and shape crust, pressing with thumbs.
4. Chill for 15 minutes.
5. Bake for 10 minutes.
6. Let cool.

Caramel

• 3 tbsp of corn syrup
• 1 1/2 cups of sugar
• 1/2 tsp of fleur de sel
• 1/3 cup of water
• 1/3 cup of unsalted butter
• 1/3 cup of heavy cream
• 1 tbsp of sour cream

1. In a heavy saucepan over medium heat, whisk together corn syrup, sugar, fleur de sel, and water; bring to a boil.  Cook without stirring until a candy thermometer reads 340°F or until its color is a deep amber, being careful not to overcook.
2. Remove pan from heat and whisk in butter, heavy cream, and sour cream until smooth.  (The mixture will bubble, so stand back!)
3. Pour a thin layer of caramel (about 1/2″) into pre-baked mini crusts and let cool for 30 minutes.  Refrigerate until filling is firm, about 2 hours.

Chocolate Ganache

• 1/2 cup of heavy cream
• 4 oz. bittersweet chocolate
• Fleur de sel for garnish

1. Bring cream to a boil over medium heat. 
2. Place chocolate in a medium bowl and pour in hot cream; let sit for 1 minute.
3. Stir mixture in one direction until smooth.

Putting it all together

1. Pour a 1/2″ layer of ganache into mini crusts, over the chilled caramel layer.  Refrigerate at least 1 hour or until set.
2. Sprinkle with fleur de sel.

 

*If you use a large pie pan, layer the ganache first and then the caramel for easier cutting.