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Coconut French Toast with Orange Cream Cheese Syrup Recipe

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What is extremely popular and a perfect breakfast for Mother’s Day? This.

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This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. There is nothing quite like her. She is nutty. She is comforting. She is refreshing. She is creamy.

COCONUT FRENCH TOAST INGREDIENTS:

  • 1 long loaf French bread cut into about 1 inch slices
  • 1 cup chocolate chips (optional)
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2-3 cups coconut
  • 2 tablespoons butter (to coat baking pan)

Prepare French toast the night before. If desired, use a knife to cut a small slit into the sides of each slice of bread and place about 10-20 chocolate chips inside the middle for a chocolate-y surprise. Whisk together eggs, milk, and vanilla until very well combined & golden in color. Dip sliced bread into egg mixture and coat each slice well. Pour any remaining egg mixture over bread. Cover with saran wrap and allow to rest in fridge overnight (or at least for a couple of hours) to soak in eggy goodness.

Preheat oven to 350 degrees. Coat 9X13 baking pan with butter. When ready, remove French toast from fridge. Place coconut onto a plate and press each slice of bread into the coconut until both sides & edges are coated. Place each one into baking pan. Place a little extra coconut on the top side of each slice of bread. Bake for about 1/2 hour or until egg coating is fully cooked and coconut is light golden brown. (Turn French toast try around, if needed, half way through baking time for even browning.

ORANGE CREAM CHEESE SYRUP INGREDIENTS:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup  (1 stick) butter, room temperature
  • Juice & zest of 2 fresh oranges
  • 2 cups powdered sugar

Cut cream cheese and butter into small pieces. Warm syrup ingredients, except powdered sugar, over low heat until fully melted. Whisk in powdered sugar until becomes a lovely syrup. If needed, pour syrup into blender and blend for smoother texture.

Drizzle syrup over each piece of French toast or serve on the side in a lovely pitcher.

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Make this for mom and she will love you forever. She will also ask you for the recipe. And then you will be her favorite. You’re welcome.

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Meet the Chicks AKA Fuzzballs

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Today started off like any other day. I made breakfast for guests, looked at my to-do list, planned my day, cleaned a suite and then completely changed my plans because I remembered the chickens were arriving today. So, on my way I went to the grange to pick up my new fuzzballs.

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I call them my little chicken nuggets. I may or may not have walked out of the store with 16 Mc Fuzzballs. I couldn’t contain myself.

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Setting up the brooder (cute, warm little fuzzball house) isn’t easy when you skip a year. Everything gets stored away in places you never knew existed – including the keys to the shed.

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But the peanut gallery cheered me on. Or maybe they just wanted grain.

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Scavenger hunt finished… cage behind the barn, waterers in the shed, feeders in the attic of the barn and comfy bedding shavings in the back of the truck. Chicken nugget warmer ready. I will not need exercise for two months.

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Twenty-five pounds of special, baby fuzzball food. Check.

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Ooooooo shnooky wooky. You so sleepy?

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Giving me the stink-eye, huh, sassy sweetums?

CHER BEST PIC

That’s okay because someday you will be a diva and look like Cher so I’ll let your miniature attitude go for now.

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Sun bathing beauty. My little California girl. My little sunshine bunshine.

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And this one? I bought her just because of her breed name. She is a Frizzle. She will be frizzly. My little frizzly bear.

I shall talk normal again in a few months. I promise, my lovey dovey pookie wookie. Thank you for visiting.

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I am 45. I will be okay. I will be okay. I will be okay.

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I am 45. Because it’s been awhile since I’ve confessed something, I’m just puttin’ it out there. While I’m at it, I might as well admit that I never lost the baby weight and my children are 17 and almost 20. I’m at this weird place in life where I’m braver than I have ever been and trying to force myself to try new things which requires me to be more scared than I’ve ever been – unless you count the time I cried and begged my parents to leave the Oregon Caves that one time. Or the time I was locked in the closet. Or maybe when my water broke with my second child. You know, cuz after the first one you know what’s comin’. Anyhow, I figure now is the best time for being more adventurous since I’m not in adult diapers. So I’m gonna get a little crazy and hope for the best. I’ll keep you posted on my new, adventurous side but not so much on the adult diaper thing. Or the baby weight loss.

Women's New Classic Flip-Flops - Black

I am 45. These are thongs. Daughter (affectionately known as “dotter”) calls these “flip-flops”. I embarrass myself regularly by not being able to let go of their original name and have learned to use dotter’s term when googling.

I am 45. My head goes up and down often. I have determined that I need bifocals.

I am 45. I am a misfit. I have never seen a single Star Wars movie. I had promised I would by my birthday but, well, life took over so I’ll have to postpone and be a misfit for a little longer. Anyone who talks about adult diapers on their blog probably doesn’t have much hope of being normal anyhow.

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I am 45. I was not taught to recycle. I was taught to stop littering because it makes Indians cry.

I am 45. I invent new slang for teenagers who refuse to use it. Like the word “crisp”. Catchy, right? Okay, try stretching it out a bit. “Criiiiiisp”. Pass it on.

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I am 45. I remember Michael Jackson when he was in black and white. See what I did there? I know. I’m sorry. I blame it on the boogie.

I am 45. The metric system is coming any day. Thank you, Mr Kellogg. Because of you, I learned half of the metric system and I know that I am thousands of kilometers away from being one mean plastic recorder player.

I am 45. I still don’t know jack about the game of jacks. I feel guilty because I don’t get it. I blame it on too much television.

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I am 45. My parents owned every ugly car that ever existed. I still cringe whenever I see a Pinto, Pacer, or a Gremlin.

I am 45. I am seriously considering Spanx. It’s a peer pressure thing. All the other bloggers are doing it. Besides, it balances out my love for Nutella. And homemade whipped cream. And my office chair. Note to self. Look up times for next Zumba class at the community center.

I am 45. I have seen the end of the world come and go at least four times.  I may or may not have filled my bathtub with water – just in case – on December 31, 1999.

I am 45.  Forty-five means the best is yet to come. Or as dotter summed it up this week, “At least you’re not 50 yet.”

I am 45. I will be okay. I will be okay. I will be okay.

 

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Nutella French Toast with Fresh Berries Recipe

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Flour, eggs, fresh berries, milk, heavy whipped cream, coffee and Nutella. These are the things that have become staples in my kitchen since opening our B&B. And by “staples”, I begin to jitter if any one of these supplies begin to get too low. And by “any one of these supplies”, I mean Nutella.

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When I place berries upon anything, my heart rejoices. For it turns French toast into art. And by “art”, I mean Nutella.

  • 1 long loaf French bread
  • 1 cup Nutella
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup butter (for frying)
  • 12 cups fresh mixed berries, sliced (if needed such as strawberries), rinsed and drained
  • 2 cups whipped cream (keep refrigerated until ready to use)
  • 3/4 cup sliced almonds
  • 3/4 cup powdered sugar

Cut French bread diagonally into about 10-12 one inch slices (like this: \\\\\\\) . Then cut each slice almost in half again but not quite all the way. Spread just over a tablespoon of Nutella inside the middle of each piece. Set aside.

Blend together eggs, milk, cinnamon and nutmeg. Place in a medium bowl wide enough room to dip each piece of French toast into it.

Heat a couple of tablespoons of butter into frying pan and melt over medium-high heat, watching closely so butter doesn’t burn. After butter is melted, dip both sides of a piece of French toast into egg mixture then place in hot pan. Repeat with as many pieces that will fit comfortably into frying pan at one time. Cook until golden brown on both sides. Place on a baking sheet into oven that has been preheated to 170 – just enough heat to keep French toast warm while cooking remaining pieces. Add more butter to pan in between cooking as needed.

When all French toast is cooked, place on plates. Sprinkle with gorgeous mixed berries.  Decorate with whipped cream using a decorating bag and large decorating tip then sprinkle with almond slices. Using a mesh strainer or sifter, sprinkle with powdered sugar. Serve quickly as whipped cream will begin to melt.

May you have a week filled with many blessings. And by “blessings” I mean Nutella.

 

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20 Most Popular Posts in 2012

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As I look back on 2012, I realize that sometimes the only thing that held me together was my high-gluten content.

Today, I present thee with the most delicious, gluteness list of my top 20 most visited recipes of 2012. There are even a few healthy ones, including number one.

how to cook steak

Screen Shot 2013-01-01 at 11.03.30 AMScreen Shot 2013-01-01 at 11.02.54 AMHow to Cook Filet Mignon Steak

best potato soup recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.33 AMBaked Potato Soup

how to make corn dogs

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.29 AMMini Corn Dogs Recipe

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how to make pudding

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.22 AMHeavenly Chocolate Pudding Parfaits Recipe

best blackberry crumble

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.16 AMHomemade Blackberry Crumble Recipe

chocolate sheet cake

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.11 AMChocolaty Texas Sheet Cake Recipe

how to make strawberry glaze

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.06 AMStrawberry Glaze and Strawberry Tart Recipe

joey fatone bed and breakfast

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.52 AMSaucy Balsamic Burgers Recipe AKA Saucy Balls

swedish rye bread recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.30 AMSweet Swedish Rye Bread Recipe

best blueberry muffins recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.11 AMBlueberry Cream Cheese Muffins Recipe

fancy party dessert recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.02.54 AMAlmond Raspberry Truffle Cakes Recipe

best tator tot casserole tater

Screen Shot 2013-01-01 at 11.04.33 AMTator Tot Casserole Recipe

cream cheese mint recipe

Screen Shot 2013-01-01 at 11.04.29 AMButtery Cream Cheese Mints Recipe

better than sex cake

Screen Shot 2013-01-01 at 11.04.22 AMBetter Than Sex Dessert Recipe

joey fatone mud pie dirt cake

Screen Shot 2013-01-01 at 11.04.16 AMMud Pie Recipe

how to make homemade milkshake

Screen Shot 2013-01-01 at 11.04.11 AMButterscotch Milkshake Recipe

homemade fajita seasoning

Screen Shot 2013-01-01 at 11.04.06 AMHomemade Chicken Fajita Seasoning Recipe

blueberry mango smoothie recipe no sugar no gluten-free

Screen Shot 2013-01-01 at 11.03.52 AMLayered Blueberry and Mango Smoothies

how to make a perfect pancake

Screen Shot 2013-01-01 at 11.03.30 AMHow to Make Perfect Homemade Pancakes

seven layer salad recipe

Screen Shot 2013-01-01 at 11.03.11 AMSeven Layer Salad Recipe

Yay, for salad! And bacon. And don’t worry. As much as I enjoy a refreshing, crispy salad, I will continue to bring you all things immoderation.

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Homemade Danish Pastries Recipe

Homemade Danish Pastry Recipe

Ever since we were featured on Evening Magazine, this has been my most requested recipe. It simply whisked across the screen for 30 seconds and people were in love. I don’t blame them.

I figure I’ve frosted 58,923 of these in my lifetime so far. They were popular at Scandia Bakery when I worked there many years ago and I made it one of my life goals to try to recreate them. You know, because I missed frosting them every day. My goal has been achieved and I am regifting them to you this Christmas.

You’re welcome. I’m sorry. You’re welcome.

DANISH RECIPE:

  • 5 teaspoons yeast
  • 1/2 cup warm water (110F or cooler)
  • 1 cup + 1 tablespoon sugar (divided)
  • 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
  • 1 1/2 cups warm milk (110F or cooler)
  • 2 eggs
  • 1/2 cup shortening
  • 2 1/2 teaspoons salt
  • About 7 cups all-purpose flour

Place 1 tablespoon of sugar,  yeast and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes to become foamy.

After foaminess has developed, whisk in remaining 1 cup of sugar, instant mashed potatoes (mixed with the 3/4 cup water), milk, eggs & shortening. Mix until well combined and shortening is about the size of peas. Finally, stir in salt.

Continue mixing with a wooden spoon and add a couple of cups of flour.

Slowly continue adding a cup or two of flour at a time. When you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you.  Knead by hand for about 5 minutes or until dough is somewhat elastic.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

Turn happily risen dough onto flour covered countertop. Coat dough with a little bit of flour so it’s easier to work with and punch down. Form into circles or long ovals. Place on a baking sheet covered with parchment paper. Use fingers to press down and spread out dough into shape and size you would like them to be.  Makes up to 24 regular-sized danishes depending on what size you make them. You can also make minis for parties, brunches & teas. They make a lovely spread when filled with different kinds of toppings. Minis are my favorite.

If baking on same day, let sit on tray in a warm place for an hour or doubled in size.  If making the night before, cover with non-stick spray coated saran wrap and place in fridge. After removing from fridge, allow to sit out for about 20 minutes before filling.

Press centers of danishes down to make room for fillings, then brush each danish with a well-beaten egg.

FILLING IDEAS:

  • Cherry & cream cheese (Pictured above. See cream cheese filling recipe below.)
  • Boysenberry & cream cheese
  • Apricot
  • Strawberry & lemon
  • Lemon & cream cheese
  • Apple

You can use homemade or store-bought pie fillings or jelly.

CREAM CHEESE FILLING RECIPE:

  • 8 ounces cream cheese, softened
  • Juice of 1/2 a fresh lemon
  • 1 cup powdered sugar
Blend together until smooth and creamy. Apply to danishes using a pastry bag.

TO FINISH DANISH:

After danishes are formed, add filling or fillings of choice to each one. Top with streusel.

STREUSEL RECIPE:

  • 1 stick of butter cut into small pieces
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • dash of salt
  • 1 egg
Place streusel ingredients into food processor and press pulse until combined but still crumbly (about the size of peas). Sprinkle onto filled danishes generously.

Bake in preheated oven at 350F for 20-30 minutes or until light golden brown.

Remove danishes from oven when done baking and allow to sit for about 10 minutes. Drizzle frosting over danishes and add extra on edges of danish.

FROSTING RECIPE:

  • 2 cups powdered sugar
  • 2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Here’s to the next 58,923 perfectly frosted danishes. Merry Christmas.

 

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How to Use Print Friendly

best peanut butter ball recipe

Because I love trees. Because I know you’d like to save money on printer ink. Because as much as I’m sure you love my awkward notes in the middle of my recipe posts but don’t necesarily want to print them. I’ve written this post to help you get the most out of “Print Friendly”.

Print Friendly can be found at the bottom of every blog post here. It is more powerful than some might even realize.

 

Today, we’re printing up a peanut butter ball recipe – a Christmas favorite. When you scroll to the bottom of the post, you will see the green “Print Friendly” at the very, very end. Click that.

But before you print, you might as well trim down the fat. I mean, peanut butter balls aren’t exactly lean. See that check mark in the box on the top right? You can click that to remove the images. And just like that, you shall save 11 trees and 40 boxes of ink.

To save even more, hover your mouse over anything that isn’t important. Whatever is highlighted will be removed when you click on “Click to delete”. Hallelujah. I mean, will you really care that I ran out of peanut butter while making these babies in 2009? I think not, so save another tree by getting rid of my chitter chatter.

Finally, when you’re done trimming off all the extras, go back up and click on “Print” on the top left. You will now have simply the recipe printed for many happy holidays still to come and be surrounded by beautiful trees that you saved. Thank you, “Print Friendly”. Amen.

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Homemade Maple Leaf Sandwich Cookies Recipe

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The leaves are almost gone but fear not, for I bring you glad tidings of fallish, mapley joy which shall last you throughout the Christmas cookie season. Move over acorns and junipers… it is time for the maple leaf sandwich cookie to shine.

INGREDIENTS:

  • 2/3 c. butter
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tablespoons maple extract
  • 1 tablespoon milk
  • 2 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cream together butter and sugar. Add remaining cookie ingredients and mix until becomes a dough. Roll out cookie dough onto floured countertop to about 1/4 inch thickness. Dip maple leaf cookie cutter into flour to prevent sticking and cut out maple leaf cookies. Place cookies onto baking sheet lined with parchment paper. Bake for about 13 minutes.

When purchasing a maple leaf cutter, be sure that the leaf is the same on both sides so the cookies will match up when sandwiched together.

FROSTING INGREDIENTS:

  • 4-5 cups powdered sugar
  • 3 ounces cream cheese, softened
  • 1 ounces of (salted) butter, softened
  • 4 tablespoons of water
  • 4 teaspoons of maple extract (Watkins is my favorite when not using pure extract)
  •  Dash of salt

Place all ingredients into a bowl and mix into a frosting. If you like, you can add extra powdered sugar for a firmer frosting. Place frosting on back of one maple leaf cookie and then match up and place he back of another maple leaf cookie onto the frosting to make a sandwich. Frosting can be piped onto cookies or simply spread onto them.

I promise you that these cookies are super easy to make and will impress your friends. Let the leaves fall as they may for these are far sweeter.

And the Trophy Cupcakes gift card winners are…

Sally Dinius

Mandy Collins

Beau Raines

Thank you so much for playing! I hope you enjoy your amazing Trophy Cupcakes!

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Christmas Special

TOH GC

Yay for the holidays! Yay for cozy stays at a sweet little B&B in North Bend, Washington with wine in front of the fireplace, a delicious breakfast and yay for holiday specials. Order gift certificates for your loved ones and receive a $25 gift certificate for yourself for every $100 you spend on certificates for friends and family. This special offer expires December 25, 2012. $25 certificate is non-transferable and expires on May 15, 2013. Purchased gift certificates do not expire but we request they are used within one year of issue day when possible.

Suite Rates

Rhode Island Red Suite       $125

New Hampshire Red Suite  $160

Old English Balcony Suite  $195

To order, email  your request to myreservations@theoldhen.com with your name, phone number and the amount of each certificate you would like. We will call you to arrange payment and to complete the details.

 

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Praline Pumpkin Crepes With Cream Cheese Filling Recipe

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Whoever declared autumn to be a slow season for travel must not have realized that warm, fallish flavors are an innkeeper’s dream. Everything cinnamon. Everything pumpkin, and yet, still, whipped cream. Oh, so much whipped cream. The foundation of every dessert known to man. Only, you know, it’s on top.

PUMPKIN CREPES INGREDIENTS:

  • 3/4 cup + 2 tablespoons milk
  • 1/4 cup pumpkin puree
  • 4 large eggs
  • 1 cup flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Place ingredients in blender in order listed. Blend until it becomes a lovely, thin, creamy batter.

Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.

Pour crepe batter into pan. Swirl pan in a circle to spread it around and into the shape of a circle. Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.

CREAM CHEESE FILLING:
  • 8 oz. cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sugar
Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like this.

PRALINE SAUCE:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk and let simmer on medium heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Set aside until ready to serve.
WHIPPED CREAM:

  • 2 cups heavy whipping cream
  • 1/2 cup of powdered sugar
  • 1 teaspoon vanilla extract

To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks.

Book your next trip in the fall and demand all things pumpkin and require homemade whipped cream and make an innkeeper smile.

P.S. If you like, you can use store bought caramel sauce instead of homemade. You can find it near the ice cream.

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