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I know that all of you love Fluffy Pancakes, but Fluffy Cream Cheese Pancakes are even better.
My family went bananas over these. Yes, even I tried them because of YOLO! Well, the verdict is that I absolutely loved them. Then again, there is no pancake that I have not liked.
On the other thought, I made these “Keto” pancakes with almond flour, and it was not a pancake. In my humble opinion, it was cornbread hot cake? Perhapsâ¦ question mark, question mark.
Haha, it was really questionable in form of pancake. By the way, I do love cornbread, but with almond flour, it was just weird.
Anyhow, the good news is that these are not even close to cornbread. These are delicious, fluffy and super easy. I will have one more recipe for pancakes soonâ¦ meantime, please do enjoy these.
I will not drag this post because to be quite honest I have been under major writer block. I have so many recipes to share and nothing valuable or informative is coming out of me.
Definitely not the time to have a writer block because grilling season is coming and have amazing recipes for that.
Ahh! Hopefully, it will all come back to me. I just need to get inspired, ’cause my inspiration at the moment is down the toilet. So I apologize for a rather plain and boring post. At least this recipe is
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- 2 cups All-purpose flour
- 2 tablespoons Sugar or any other sweetener I used Swerve
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 Pinch Kosher Salt
- 2 large Eggs separated yolks, and egg whites
- 1 teaspoon Apple Cider Vinegar
- 1 1/4 cup buttermilk
- 6 ounces cream cheese room temperature
- 2 tablespoons Unsalted butter melted
- 1 teaspoon Vanilla Extract
- Ghee or unsalted butter for the skillet
- Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
- In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like use electric mixer to make these as smooth as possible
- Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
- Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
- Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
- Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.
- Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.
- Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.
For the low carb you may use Almond flour. I must add that they do not taste like traditional pancakes, more like cornbread. However it is a great way to satisfy the cravings.
Do you like Bread Puddings? What flavor combination is your absolute favorite?
Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius.
My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes
I precisely remember waking up with the irresistible cravings of this delightful casserole. I made it many times before especially around this time of the year
Every so often I would add raisins and delicious apples and sometimes make almond joy combo.
If you are following me for a while, ya know your girl loves Almond Joys, but also I love chocolate and orange. Okay, I must admit that I am not picky at all so whatever sweets are in front, I will eagerly eat it.
Nevertheless, this delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it’s as simple as that. Having said that, you can soak it for a couple of hours and bake it the same day as well.
What are some of your favorite homemade breakfasts that we traditionally eat around the joyous holiday season?
It is during the winter season when I make it the most, but also on special occasions like birthdays or Thanksgiving Black Friday breakfast. Nonetheless, I sincerely hope you guys like this one as much as we did enjoy eating it with a drizzle of sweet maple syrup and a sprinkle of powdered sugar.
I sincerely love Easy Breakfast STRATA, Savory Breakfast Casserole, FRENCH TOAST, WAFFLES as well as CLASSIC PANCAKES, but this one is special. Even though made it many times, I don’t actually make it often that’s why is so special.
Breakfast Brioche Bread Pudding
This delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it‘s as simple as that. It is absolutely perfect for breakfasts over the holiday season.
- 1 loaf Chocolate chip brioche toast slice into cubes
- 1/2 tablespoon Coconut Oil softened
- 4 cups Whole milk you may use non dairy milk
- 1 can Coconut Milk (or cream) by Thai Kitchen
- 6 large eggs
- 1/2 cup Sugar 100 g
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon salt
- 1 cup Shredded Coconut
- 1/2 cup Chocolate Chips
- Slice the bread into cubes. Leave the edges on for a more rustic loaf. Slice the bread into bite-sized cubes.
Coat a 9×13-inch baking dish with the coconut oil. Add the bread cubes and gently shake the dish and pat the cubes down so they settle into place. If you’re using any extra ingredients like fruit or nuts, scatter these over top, then use a spoon to gently poke and stir them into the bread cubes so that some of them go into the middle but they don’t all fall to the bottom of the dish.
Make custard by combining the milk, coconut milk, eggs, sugar, vanilla, salt in a large bowl and whisk it well. Then add coconut shreds and mix again.
- Slowly and evenly pour the custard over the top of the bread cubes, making sure it gets everywhere. The custard should come to just below the top of the bread, with edges and corners poking out the top.
- Make sure to cover the dish with plastic wrap and refrigerate for a couple of hours or overnight. This gives the bread time to absorb the liquidy egg, milk and cream mixture. If you’d like the traditional and more common flat top with no crunchy bits, press the top of pudding a few times as it soaks or weighs it down with something heavy so that all the bread cubes get pushed into the egg mixture.
- Before baking, arrange your rack in the middle of the oven and heat the oven to 350°F.
- Bake the bread pudding. Uncover the bread pudding and bake until a toothpick inserted into the middle comes out clean and the tips of the bread on top are beginning to toast, 45 minutes. If the top seems like it’s getting dark before the custard is completely done, cover the dish loosely with heavy duty aluminum foil. You can make like a little dome.
- Cool briefly before serving. Transfer the baking dish on a wire cooling rack and let cool at least 5 minutes before serving. You may dust some powdered sugar and serve with maple syrup.
OPTIONAL EXTRAS: 1/2 cup of dried fruit, 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips, finely grated zest of one orange, powdered sugar, maple syrup.
You may use reg brioche or a day old bread, and add some chocolate chips if you would like or other optional extras. Classic Bread pudding contains Milk, Cream, Eggs, Sugar, Vanilla or Cinnamon or both. As I stated, you may add nuts, chocolate, dried fruit, etc., but the custard is something that every bread pudding contains. We do not need additional flour or any starches to make it thick because the custard is going to be poured over the stale bread.
Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan mainly because most of the carrot cakes contain a thick layer of frosting, and I don’t like frosting so I started making my own. To be honest nobody […]
Homemade, easy and delicious Summer Treat Who doesn’t like delicious ice cream in the middle of summer? Heck, we love ice-cream even in the winter time. There is something about crumbled cookies in the ice cream; it gives you just a bit of crunch, more […]
Don’t you just love ice cream that looks pretty, but they taste even better?
I love this flavor of ice cream; creamy smooths, tasty and refreshing. We absolutely loved this one; the burst of flavor from berries as well as from the cherries… Mmm, just so darn tastily!
Summer just started like 5 minutes ago (haha), so I will continue to share more delicious, and I must add, easy ice cream recipes with all of you. Also, I am planning to post a recipe for ice cream that doesn’t use ice cream machine so that way anyone can enjoy it.
At this time I am playing with frozen yogurts, but I haven’t succeeded just yet. As soon as frozen yogurt comes out perfect, I will share a low-cal recipe for that as well.
Anyhow, school here is starting in three or so weeks. I can’t even believe it! We definitely don’t look forward to that day whatsoever. I think it’s too early for kids to go to school at a peak of the summer. That’s just my opinion… but it is what it is. We gotta move on and get ready for the School in August!
I hope you really like this recipe… it is most definitely easy and delicious Berry Medley and Cherry Ice-Cream recipe and a perfect summer treat for you, your family and friends. Okay. I will leave you with this now… Let me know whatcha think?! 🙂
Hey, if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Easy Berry Medley and Cherry Ice-Cream Recipe
- 16 oz Frozen Fruit split in half, approximately, Berry medley with cherries
- 4 cups Heavy Whipped Cream
- 1 cup Half and Half
- 1 tbsp. Rum Extract optional (you can use orange extract; tastes fantastic as well)
- 1 cup Sugar
- Pinch of Salt
- Ice cream maker
- ice cubes
- Salt for Ice cream
- Combine all the ingredients together for the base, then add half (about 8oz) frozen fruit.
- Transfer the mixture to the Ice cream canister which you froze prior to transferring the mixture (follow instruction for your ice cream maker); add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze canister as well before transferring mixture into it.
- Allow it to churn for approximately 40-45 minutes.
- Meantime, freeze canister or freezer safe dish to transfer ice cream. This is a dish that you will use when the ice cream is done with ice cream machine.
- Transfer ice cream into freezer safe dish/container, crush remaining 10 cookies and stir into half frozen ice-cream mixture.
- Add the remaining fruit to the ice cream and stir. Make sure to slightly defrost frozen fruit so the beautiful colors of berries and cherries could bleed into Ice cream.
- Let it freeze for at least 8 hours before serving, preferably 12 hours.
1/2 cup is a standard serving size for Ice-Cream (1 large scoop) There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.
You can buy fruit individually or all mixed in one bag. You can also use any berries that you prefer.
I have been on an ice-cream kick lately… to correct myself, on “homemade” ice-cream kick. It is just so easy to make your own, not cheap at all just to warn you guys, but you can definitely taste the difference between homemade and […]