berry baked french toast

*From Giada on Food Network
*If you don't like the texture of soggyish bread (which I don't except in this and bread and butter custard) this isn't for you. But after it sits out for about 20 min or so and cools, it's not as soggy, but I prefer it warm.

3 eggs
1 1/2 c. Milk (I used half and half becasue it was in my fridge and I needed to use it)
a little over 1/4 c. maple syrup
pinch of salt
1 t. cinnamon
1/2 lemon zested (I didn't have a lemon, but I did do a few squirts of lemon juice, but this would be great!)

1/2 of loaf of bread cubed (I had half of a loaf of duch crunch bread in the freezer)
frozen or fresh berries (I used the tripple berries from costco)

topping:
1 1/2 T. sugar
1/2 t. cinnamon

*Mix first 5 ingredients in a bowl. Then add cubed bread and make sure each cube is covered in mix. Add berries and stir. Dump into a buttered 8x8 pan. sprinkle with sugar cinnamon topping Bake at 375 for 45 min or until custard is set.

yummy with a drizzle of maple syrup, but doesn't need much!!

Peanut Butter and Nutella Cookies

Ingredients:

• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg OR 1 flax egg
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup Nutella
• Granulated sugar

Directions:

• Preheat oven to 375°.
• In the bowl of a mixer fitted with a whisk attachment, combine peanut butter and butter and mix on medium-high until pale and well-combined.
• Add in sugars, baking soda, baking powder, egg and vanilla. Mix until just combined.
• Add in flours and mix on low until just combined.
• Remove bowl from mixer and add Nutella to the dough. Stir until just distributed throughout dough. You want a “swirl” effect.
• Form the dough into 1-2 inch balls, roll in granulated sugar to coat and place on an ungreased cookie sheet.
• Using a fork dipped in water, press cross-hatch marks on the cookies to flatten.
• Bake for 7-8 minutes or until edges are just slightly brown. Let cool on sheet for an additional 5 minutes and then remove to wire rack to cool completely. Cookies will be very soft when warm.
• SERIOSULY these cookies are so so yummy! I found the recipe on food gawker from backtoherroots.com. But do just make sure not to overcook them! They are chewy and yummy but yet a little crispiness to the edges.

Streusel Top Carrot Muffins

This is my new favorite carrot muffin recipe! But then again, everything is good with a Streusel topping.....But really these are DELICIOUS! I am pretty sure fleur de sel is salt...so that is what I did. Also, I only did 1/4 cup of each sugar. I did buttermilk(aka soymilk with lemon juice) becasue I didn't have yogurt. but loved it so that is probably what I would do next time too.

*From "Top With Cinnamon"

For the Streusel Topping
1/4 cup + 1 tbsp all purpose flour
2 tbsp oat bran
2 tbsp brown sugar
1 tbsp sugar
pinch fleur de sel
2 tbsp butter
1/2 tsp cinnamon

For the Muffins
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup oat bran
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups coarsely grated carrot (about 2 medium)
1 tsp fleur de sel
1/4 cup butter
1/3 cup brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 1/2 tsp cinnamon
1 egg
1 cup low fat yogurt/ buttermilk

optional add ins : raisins, nuts, shredded coconut etc..

Combine all streusel topping ingredients together in a medium bowl. Rub the butter into the dry ingredients until the mixture is coarse, like cornmeal. Put this into the fridge while you make the muffin batter.

Preheat the oven to 350 degrees F and grease/ line a 12-muffin tin. Combine first 5 muffin ingredients in a medium bowl. Stir the grated carrots into this mixture and set aside. In a large bowl, cream the butter, sugars and vanilla. Beat in the egg and cinnamon. Add the yogurt/ buttermilk then the flour mixture alternately to the sugar mixture in 3 additions each. Don't over mix!

Spoon into the prepared muffin tin. The batter should be nearly at the top of the pan. Sprinkle the streusel mixture evenly over each muffin and press into the batter slightly.

Bake for 30-35 minutes until the tops of the muffins are well golden brown and a toothpick inserted into the center of a muffin comes out clean and dry.