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This past weekend I made the most delectable breakfast for my family and boy was it a hit! If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.
They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown. The secret to this dish is to let the bread soak in the batter for 10 minutes. This creates a crispy outside with a luscious velvety inside. The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.
I’ll warn you now, this French toast is devilishly delicious and very filling!
Enjoy!
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New Secret Recipe
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2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large sauté pan.
Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the
French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.
Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.
Serve warm maple syrup on the side. Bon appétit.
French Toast Batter:
4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon
Put all ingredients into a blender and blend together for a few seconds or until smooth.
Serves 2
Source: Good Day New Yor
Until Next Time… Be Well!
Kind Regards,
Ron
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Last night I was in the mood for something spicy, so I cooked up a batch of my favorite white chicken chili. I fell in love with this dish the first time I tried it at The Cheesecake Factory. What I love more is how easy it is to make this chili at home — plus I think it tastes even better the next day.
This hearty chili combines chicken, white beans, roasted green chilis and a touch of cream to create a wonderfully spicy dish. To easily roast your peppers, place them in a toaster oven on high for about 8 minutes on each side or until the skin begins to bubble. Remove and once cool enough to handle, you can peel the skin off and remove the seeds. Serve this chili with some steamed rice and fresh salsa.
Enjoy!
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New Secret Recipe
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1/2 cup Canola Oil
4 cups Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish
Heat canola oil in large sauté or braising pan.
Combine chicken and spices in mixing bowl.
Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.
Heat additional oil and butter in pan. Sauté onions until translucent.
Add the garlic and cook for 30 seconds.
Add the poblanos and green chilis.
Add the flour, stir to incorporate, and cook for 2 minutes.
Add the chicken stock a little at a time, and slowly whip out the lumps.
Add the salsa verde, chili garlic paste, and chipotle tabasco.
Allow to come back to a simmer and add the chicken back into the pan.
Simmer for 5 minutes and add the cream and white beans stir to incorporate.
Serve and garnish with rice and with pico de gallo and green onions.
Makes 4 Servings
Source: Fox TV 35 – Orlando, FL
Until Next Time… Be Well!
Kind Regards,
Ron
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Hope you are having a great week.
We have an exciting opportunity for you to be part of copycat recipe history!
For the past week, we have been trying to crack the code on this new dessert recipe from The Cheesecake Factory.
.Enjoy!
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New Secret Recipe
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Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups Hershey’s Milk Chocolate Chips
To prepare the cheesecake:
Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.
To prepare the chocolate cake:
Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To prepare the chocolate frosting:
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla.
To assemble:
Spread a layer of frosting on top of one chocolate cake.
Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
Spread some chocolate frosting on top of the cheesecake layer.
Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.
Makes 1 (10-inch) cheesecake.
Until Next Time… Be Well!
Kind Regards,
Ron
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Here is a great copycat recipe for anyone with a sweet tooth! This recipe takes oreo’s to the next level like only The Cheesecake Factory can do. With this simple recipe, you can prepare this cheesecake at home like a pro!
Ingredients
Filling
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)
1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Serves 4-6
(314 votes, average: 3.58 out of 5) Loading ... Email This Post
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