Ingredient: brown sugar, packed

Chai Liqueur Cinnamon Rolls

The air is chilly, the leaves are turning, the sun is shining, and the skies are blue. Frost has visited and that ‘end of summer’ feel is in the air.

But there’s more to fall flavors than just pumpkin spice. Before there was pumpkin spice, there was chai to keep you warm and cozy all autumn long. You might even recognize some of the flavors in chai as they are similar to pumpkin spice with clove, cinnamon, and cardamom. The classic way to enjoy chai is in tea, but it seems Craft Chai Liqueur is becoming a timeless staple.

I had never really heard about chai liqueur until Brion brought some home one evening to try. In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.

We both thought this chai liqueur tasted nice so naturally I was inspired to do some recipe development to see if I could use it in baked goods. There are many recipes using the chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur as well as pop up the flavor a bit more.

But first, just a bit about the JAYA CHAI LIQUEUR itself … Created by Faaiza Ramji, a native of Edmonton, Canada, (our home city) JAYA is more than a spirit—it’s a tribute to the cultural icon of chai. With a deep respect for her South Asian heritage, Faaiza was inspired by the way chai has brought people together, whether at bustling street corners or in the quiet warmth of family homes. Every bottle of JAYA is rooted in tradition and history, a modern celebration of the centuries-old ritual of chai.

Alberta-based distillery ‘Field Notes’ is the brainchild of Faaiza Ramji. During a directorial tenure in economic development, she learned the immense value of agriculture in Alberta. Although Canada produces many of the basic ingredients the world relies upon, very few of those ingredients end up as finished products on local shelves, sacrificing GDP, jobs and additional downstream benefits to foreign countries. Greatly influenced by her South Asian heritage—where her grandmother, aunts and mother embraced natural remedies using herbs and spices to aid digestion, boost immunity, and even nourish skin—Faaiza formed a partnership in 2021 with Lindsey Good, a dedicated grower and owner of a 100-year-old farm in southern Alberta. Together, driven to build a complete food ecosystem within the Canadian Prairies by turning more local crops into more finished products the world can enjoy, Ramji and Good planted the seeds for a new kind of Alberta distillery and called it Field Notes. Chai liqueurs are rare in the Canadian market and Jaya Chai Liqueur uses distilled Canadian oats, filtered water, assam tea, Alberta beet sugar and a blend of spices like cardamom and clove for an invigorating, authentic chai flavor.

Edmonton’s distillery scene just got a recent boost, as Field Notes’ Jaya Chai Liqueur won a double gold, given because of its cumulative high score — a 98 out of 100 — from the judges at the 2024 San Francisco International Spirits Competition.

This brings me back to my recipe development which I focused on some chai liqueur cinnamon rolls. They ‘re a little more involved than the classic cinnamon rolls but I think you will find their well worth it.

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 Chai Liqueur Cinnamon Rolls
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Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. Marinate raisins in Chai liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
  4. While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
  5. Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
  6. Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  7. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  8. Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  9. Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
  1. Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.

Apricot Chai Liqueur Scones

I’ve probably posted at least twenty different kinds of scones on the blog over the years, but I had yet to make scones using chai ‘liqueur’.

There are many recipes using chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur in these scones as well to pop up the flavor a bit more.

And while most fruits pair well with chai, some may have a delicate flavor that won’t taste great with the various spices in chai. When selecting these fruits, always go for dried options such as raisins, prunes, dates, apricots, figs, and peaches.

These scones make an excellent choice for breakfast or as an afternoon snack this time of year.

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 Apricot Chai Liqueur Scones
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Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
Votes: 1
Rating: 5
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Instructions
Scones
  1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.
  2. In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
  3. In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
  4. Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
  5. Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.
Icing
  1. Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.
Recipe Notes

The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.

Rhubarb & Mango Savory Muffins

I love chutneys so I’m always looking for a new way in which to use them. Originating in India, chutney is made from fruits and/or vegetables and preserved with vinegar, sugar, and spices. It is a wonderful way to balance or highlight flavors in a recipe. 

You may be a bit apprehensive of rhubarb and mango together, but it transforms nicely into a mildly spicy condiment. Combining the tart rhubarb with the sweet fresh mango and a variety of spices produces a fabulous flavor combination that wavers between the sweet and savory.

More than any other fruit or vegetable, rhubarb to me is a sign of the changing season. It is the signal that summer is arriving in those ruby red or speckled green & pink stalks. I snap up what I can in the garden and when I see it at the supermarket. I take all I can and more, slicing and freezing the excess for rhubarb cravings that come in winter.

Because of our love for rhubarb, I’m always looking for new ways to use it. I had never thought of pairing rhubarb with mango much less putting it in a chutney and using it in a savory muffin. So here you go – check this out!

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 Rhubarb & Mango Savory Muffins
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Cuisine American
Keyword rhubarb & mango savory muffins
Servings
Ingredients
Rhubarb/Mango Chutney
Muffins
Topping
Cuisine American
Keyword rhubarb & mango savory muffins
Servings
Ingredients
Rhubarb/Mango Chutney
Muffins
Topping
Votes: 1
Rating: 5
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Instructions
Chutney
  1. Combine all chutney ingredients in a small pot, bring to a simmer, then reduce heat & cook for about half an hour, until everything is soft & it resembles a chutney consistency. Cool on a plate until ready to use in batter.
Muffins
  1. Heat oven to 350 F. Line 12 cup muffin pan with paper cups.
  2. In a large bowl, combine all the dry ingredients EXCLUDING cheese & mix well, add the grated cheese & mix again.
  3. In a smaller bowl, combine oil, milk, egg & chutney, mix until combined.
  4. Pour wet ingredients into the dry & mix until just combined, do not overmix.
  5. Divide batter evenly between the 12 muffin cases & top with the 30 gm grated cheese & 1/2 tsp poppy seeds.
  6. Bake for 20 minutes or until a skewer comes out clean when tested. Remove from oven to a wire rack. Top with a dollop of chutney.
  7. Muffins can be served warm or cold. If not eating them straight from the oven its best to warm them for 30 seconds in the microwave before serving to enjoy the best flavor.
Recipe Notes

You will have extra chutney, but it can be used served with chicken, pork or beef.

Pear Cheesecake w/ Oat Pecan Streusel

A cheesecake is always an appropriate dinner party finale, but this version is a true showstopper. This cheesecake really makes the most of pear season, with the fruit layered on top of the cheesecake batter then covered with oat streusel. The wow-factor comes into play with the stained glass candied pears.

Candied Pears are a beautiful and completely edible decoration for cakes, cupcakes, or any other creative baking project.  Modern twists in candying techniques have seen a resurgence in recent years, blending traditional methods with innovative approaches breathing new life into the timeless art of candying fruit.

Today, candied fruit is enjoyed in various forms, from baking ingredients to standalone snacks. It has become a versatile ingredient in both sweet and savory dishes, catering to a wide range of tastes and preferences. The perception of candied fruit has shifted from being a rare luxury to a widely available and beloved treat for people of all backgrounds.

At this time of year, I’m always trying to come up with something special to give as gifts to our neighbors on either side of us. We couldn’t ask for better neighbors so it’s always nice to show our appreciation in some way. We usually try to give something they use when hosting family & friends. The family this pear cheesecake is for have a pear tree in their back yard so I think its safe to say they like pears.

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 Pear Cheesecake w/ Oat Pecan Streusel
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Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Votes: 1
Rating: 5
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Instructions
Candied Pears
  1. Preheat oven to 300 F.
  2. Combine water & sugar in a large saucepan. Very thinly slice pears all the way across so that you have a cross section of an entire pear. When sugar is dissolved in the water on the stove, stir & add the pear slices to the simple syrup. Simmer for about 6-8 minutes or until you can almost see through pears. Remove from simple syrup with a tongs & lay flat on parchment paper lined baking sheet.
  3. Mix about 2 tablespoons of simple syrup in a small cup with 2 drops of gel coloring of your choice. Prepare one bowl for each color you wish to use. Using a small clean paintbrush, lightly paint each pear slice as desired. Mottle colors a bit on each slice if using more than one color. Dap with a paper towel to remove excess moisture. Flip slices over and paint on the other side. Dap again with paper towel.
  4. Bake the pears for 20 minutes, paint on some clear simple syrup, turn the slices over & paint the other side. Bake another 10 minutes, then repeat.
  5. Remove from the oven & shape immediately if you do not want flat slices. Sprinkle with gold luster dust, if desired.
Streusel Crust & Topping
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda & ground cinnamon. Toss in the oats & chopped pecans & combine well. Press half of the mixture into springform pan and bake for 8-10 minutes until slightly golden brown.
Pear Mixture
  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon & nutmeg. Combine well & set aside.
Cheesecake Filling
  1. In a large mixing bowl, cream together the cream cheese & sugar until smooth & creamy. Mix in the vanilla & almond extract. Add the egg & combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly warm crust. Spread pears over the cream cheese. Sprinkle the rest of the oatmeal streusel topping covering the pears, pressing down lightly.
  3. Bake until slightly brown & center is set around 50 minutes. Cool completely & refrigerate overnight preferably.
Salted Caramel Sauce
  1. Combine brown sugar, 1/2 & 1/2 cream, butter & salt in a saucepan over medium-low heat. Cook while whisking gently for a couple of minutes, until it slightly thickens. Add the vanilla & cook another minute. You are not cooking the sauce very long so it remains quite pourable. Turn off heat, cool slightly. Pour sauce into a blender & blend on high until sauce is 'creamy'. Refrigerate until cold.
Decorating/Serving
  1. To decorate, place cheesecake on serving dish & arrange candied pears on top. When ready to serve, slice & drizzle salted caramel sauce over cheesecake.

Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt

Probably, considered to be a bit of old-fashioned mentality, to me there is something deeply comforting about traditional Christmas baking. As I stock up on particular ingredients that can only mean December festivities are soon to begin, I get a nostalgic feeling deep inside. I am transported back to childhood to my mother’s kitchen.

Fragrant, aromatic spices like cinnamon, ginger, cardamom, allspice, and black pepper are traditional flavor profiles in holiday recipes. They have a beautiful grounding effect, along with the nuts and dried fruits that were introduced into Europe during the Middle Ages and quickly became the cornerstone of so many festive baked goods.

Shortbread cookies, a Christmas classic, can be made plain with only the essential butter, flour and sugar. Other varieties can include chopped nuts, chocolate or flavoring such as citrus or spices.

If you have never had cardamom, you are missing out. Few flavors in this world stack up to the aromatic complexity of cardamom. Nicknamed the ‘queen of spices’, it has a light peppery flavor with hints of lemon and mint which means it pairs well with citrus of all kinds.

These orange cardamom shortbread cookies with chocolate & sea salt are a perfect harmony of zesty, spicy, sweet and salty flavors. Is it even Christmas without cookies?

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 Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt
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Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
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Ingredients
Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a medium bowl, whisk flour, cardamom, cinnamon & salt. Set aside.
  2. Mix the softened butter & brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg & the vanilla extract until fully combined.
  3. On low speed, gradually add the dry ingredients to the wet ingredients until combined. Now, mix 1 1/2 Tbsp of orange zest & the orange juice into the dough.
  4. Turn the dough out onto a floured work surface & divide into two. Shape divided dough into logs (about 2 1/2-inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
  5. Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
  6. Remove cookie dough logs from the refrigerator & slice each log into 12 equal sized cookies. Place cookies, about 2 inches apart, on lined baking sheets & bake for 12-14 minutes.
  7. Allow cookies to cool for 5 minutes on the cookie sheets, then transfer to a wire cooling rack to cool completely.
  8. Once the cookies are cooled, melt the chopped chocolate in a microwave-safe bowl in 15-second increments (stir after each increment) until completely melted & smooth.
  9. Drizzle the chocolate over the cookies & sprinkle with sea salt & the remaining ½ tablespoon orange zest. Let chocolate set before serving.

Salted Caramel Pear Crumble Bars

Pears are the unsung heroes of autumn and winter! They might not get as much fanfare as apples or pumpkins, but they definitely deserve a moment in the spotlight. Pears and caramel are such a wonderful duo! Pears are naturally sweet, and caramel—well, it’s the golden champion of sweetness. The pear’s subtle sweetness balances out the intense caramel, creating a harmonious blend. They say opposites attract, right? Pears bring a touch of freshness and mildness, while caramel brings depth and complexity.

Pears are like the introverts of fruit—they’re quiet, unassuming and know how to make the most of fall and winter spices. Cinnamon, ginger, cardamom—they all work well.

These bars are like a dessert bar and fruit crisp all in one. Thinly sliced pears nestled between layers of soft brown sugar crust drizzled with caramel sauce, then more crumbly goodness sprinkled on top. What’s not to love!

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 Salted Caramel Pear Crumble Bars
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Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line a 9 X 13-inch baking pan with parchment paper. Set aside.
Crust/Topping
  1. Soften the butter in the microwave for about 20 seconds. Add brown sugar & mix until creamed. Add the flour, baking soda, cinnamon, cardamom, & salt. Mix until a crumbly dough forms. Set aside a cup full of the mixture for the topping. Press the rest of the mixture into prepared pan. Bake for 10-12 minutes.
Filling
  1. Thinly slice the pears. Combine brown sugar, butter & milk in a saucepan over medium heat; bring to a boil. Lower heat & cook until thickened, about 3-4 minutes. Remove from heat.
  2. When the crust is done baking, lay the pear slices over the crust in an even layer (overlapping if necessary). Pour the caramel over the pears, and sprinkle the reserved topping mixture over the top.
Baking
  1. Bake for 22-25 minutes, until lightly golden brown. Remove from oven & sprinkle with more sea salt to taste. Let cool slightly before slicing & serving.
Recipe Notes
  • These bars are best eaten the day they are baked as they do soften after they sit a while. Nevertheless, they are still good in a softer form.

Spiced Parsnip Apple Scones

A fall frost warning announces the end of the road for most of the garden vegetables we’ve enjoyed over the summer. Happily, there are a few vegetables that reach their pinnacle of deliciousness when the cold weather arrives. Winter sweetening is a phenomenon that enhances the flavor of crops such as kale, collards and Brussels sprouts, along with root vegetables such as carrots, turnips, beets and parsnips.

Over the course of the growing season, these vegetables store up energy in the form of starches. When the temperatures start to drop, these starches are converted into sugars, which act as a natural antifreeze. Winter sweetening is especially profound with the humble, underappreciated parsnip.

Before sugar was widely available, vegetables were used to sweeten dishes such as cakes and jams. Carrot cake has stood the test of time, but parsnips add similar flavor and sweetness.

These vegetable/fruit scones mimic the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips.

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 Spiced Parsnip Apple Scones
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Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Lightly butter 12 scone tins or line a baking sheet with parchment paper.
  2. In a food processor, pulse oatmeal for a few seconds then transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans together until well combined. Set aside.
  3. In a medium bowl, whisk egg, brown sugar, butter, mashed banana, orange zest, orange juice & vanilla together until well combined.
  4. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, parsnips & apple. Fold together gently just until blended.
  5. Scoop into scone tins or onto parchment lined baking sheet. Bake about 15 minutes or until scones test done with a toothpick in the center.
  6. Remove from oven & place on a cooling rack to cool. Top with a simple powdered sugar/lemon juice drizzle if you wish or just serve as is.

Chocolate Sour Cherry Donuts w/ Amaretto Glaze

Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.

Cherries are not native to North America, in fact both the sweet and sour varieties were brought to Canada and the U.S. in the 1600s by French and English settlers. The plants, especially the sour varieties, adapted well to our climate.
Sour cherries are a hardier plant than the sweet variety and are well-suited to growing in slightly cooler climates. Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them.

Unlike many fruits, which are at their best uncooked, sour cherries need a bit of sweetness and heat to reach their peak. Tart as vinegar, with a faint perfume of fresh fruit when raw, they need just a touch of sugar, then start them cooking and watch the tartness blossom. The aroma doesn’t fade, as one would expect; rather, the longer they cook the more it gains body and roundness, until the cherry fragrance becomes overwhelming, the fruit flavor more pronounced and the overall results unforgettable.

Most commercially produced cherry varieties, such as Bing do not cook well. These ‘sweet cherries’ may be wonderful eaten out of hand or tossed in a fruit salad, but they make bland preserves and flat, watery pies.

The tart bite of a sour cherry is glorified when transformed into any type of sweet preserve and can be used to good advantage in savory sauces where tartness is desirable. Chocolate and cherries are a classic marriage, so don’t hesitate to toss sour cherries into your favorite chocolate cake or brownie recipe as I did here.

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 Chocolate Sour Cherry Donuts w/ Amaretto Glaze
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Course dessert
Keyword chocolate sour cherry donuts w/ amaretto glaze
Servings
Ingredients
Donuts
Amaretto Glaze
Course dessert
Keyword chocolate sour cherry donuts w/ amaretto glaze
Servings
Ingredients
Donuts
Amaretto Glaze
Votes: 1
Rating: 5
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Instructions
Donuts
  1. Preheat oven to 350 F. Spray a 6 cup donut pan with baking spray. Set aside
  2. In a large bowl, whisk the egg & sugars until well incorporated. Add in the milk, sour cream, melted butter & vanilla extract. Whisk until well combined.
  3. Using a sieve, sift in the flour, cocoa powder, baking soda & salt. Gently fold the dry ingredients into the wet mixture. The donut batter will be pretty thick at this point.
  4. Transfer the donut batter into a piping bag. Fill the donut cavities with chocolate cake batter about 1/4 full then top each with some cherries. Continue to pipe remaining cake batter on top of cherries on each donut. When baked, the donuts will have a cherry center.
  5. Bake the donuts for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the baked donuts cool in the baking pan for 10 minutes then transfer them to a cooling rack. Let them cool completely before glazing.
Amaretto Glaze
  1. Whisk together glaze ingredients until smooth & pourable. Drizzle over cooled donuts & top with a few more cherry pieces if you wish.
Recipe Notes
  • Lor Ann  AMARETTO FLAVOR is sweet, with a slight cherry taste and a hint of almond that adds an extra layer of flavor to the donuts.

 

French Toast Board

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 44 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us. At the time of her passing a friend said to me, ‘your mother is always with you’. At the time, I didn’t quite understand what she had meant but as the years have passed it has become clear to me.

We are fortunate to still have Brion’s mother, Dolores, in reasonable health. It is with loving thoughts we celebrate her today for her loving and kind ways.

On this Mother’s Day, I would also like to acknowledge my sisters Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

A French toast breakfast board for Mother’s Day is the perfect way to celebrate mom this year. Brunch boards make a beautiful display of food while inviting guests to casually graze at their leisure.

Breakfast boards are a lot like charcuterie boards: they include a variety of different tastes, textures, and flavors from a simple brunch menu. The variety and options are endless and there’s something for everyone to enjoy from it.

French toast is so simple to make and must be one of the most comforting breakfast carbs with its crispy, golden exterior and creamy, fluffy interior. Overnight French toast is a recipe that is simple and indulgent. When you make it the day before, the morning meal is tasty and effortless! Just bake it in the oven on Mother’s Day morning to complete your French toast board. Thanks to a long overnight soak in a heavy cream-infused custard, which transforms the sliced challah into a pudding-y delight. A French toast board usually consists of:

*French toast- thick slice bread such as challah, brioche or French

*French toast toppings – such as candied pecans, powdered sugar, maple syrup, chocolate chips and cinnamon/sugar mixture.
*Fruit – strawberries, blueberries, caramelized or natural bananas, kiwi, blood oranges for extra color or any personal choices you have.
*Butter – always a staple.
*Something savory – bacon, sausage, hashbrowns and/or scrambled eggs.

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 Overnight French Toast
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Course Brunch
Cuisine American
Keyword French toast board
Servings
Ingredients
Course Brunch
Cuisine American
Keyword French toast board
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Night Before
  1. Slice bread into 1" thick slices & let dry on the counter for a couple of hours (or place in a 300°F oven for 10 minutes using caution not to brown the bread).
  2. Place melted butter, brown sugar, & cinnamon on a large rimmed baking sheet about 17" x 12". Mix well and spread on the bottom of the pan.
  3. Arrange bread in the pan over the brown sugar mixture.
  4. Combine eggs, milk, vanilla & maple/rum extract.
  5. Gently pour half of the egg mixture over the bread ensuring all of the bread is soaked. Flip the bread & pour the remaining egg mixture over top.
  6. Sprinkle with chopped nuts (if using) & 1 teaspoon of cinnamon. Cover the pan with plastic wrap & refrigerate overnight.
In the Morning
  1. Remove the pan from the refrigerator and let it sit on the counter for 20 minutes
  2. Preheat the oven to 350°F.
  3. Bake for 30 minutes until a GOLDEN brown.
  4. Serve with butter & other items on your French Toast Board.

Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce

CELEBRATING GOOD FRIDAY!

Bread pudding always gives me reason to remember good things. Truly a comfort food for those of us that recall it from childhood days. It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands. The perfect embodiment of the virtues of frugality and indulgence: day old bread, too precious to waste, is bathed in a mixture of milk and eggs and made into either a sweet or savory bread pudding (with a few other additions) and baked into something sublime. What makes it special is the blend of spices mixed into it and the sauce.

The chai spice baking blend, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.

This bread pudding combines hot cross buns with spices inspired by the world’s love affair with Indian chai. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.

Bread pudding, when done right, should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread/buns are important. The bread needs a degree of crunch otherwise you will have ‘mush pudding’. For additional flavor, the pudding is served with a vanilla sauce. Who says bread pudding has to be boring!

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 Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine European
Keyword chai spiced hot cross bun bread pudding
Servings
Ingredients
Bread Pudding
Vanilla Sauce
Course dessert
Cuisine European
Keyword chai spiced hot cross bun bread pudding
Servings
Ingredients
Bread Pudding
Vanilla Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Bread Pudding
  1. Place cubed hot cross buns in a greased 9 x 9-inch baking dish.
  2. In a large bowl, combine the milk, brown sugar, eggs, vanilla, spices & salt. Pour over buns, making sure that the bread is completely covered by the milk mixture.
  3. Cover & refrigerate for at least an hour or overnight.
  4. Set out the chilled bread pudding while you preheat the oven to 350 F.
  5. Bake 40 - 45 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove from oven & serve with vanilla sauce.
Vanilla Sauce
  1. In a small saucepan, melt butter & add flour. Stir until mixture has a nutty aroma.
  2. Add salt, cream & sugar; stir until mixture becomes thick. Remove from heat & stir in vanilla.
  3. Spoon over servings of warm bread pudding.
Recipe Notes
  • You will notice I have only used 2 Tbsp sugar in the vanilla sauce to offset the sweetness of the pudding.