This week on I Heart Cooking Clubs the theme was Anyway You Slice It by featured chef Ellie Krieger. I took a breakfast approach to this challenge. First up Chocolate and Strawberry Stuffed French Toast. I have made this recipe before and liked it. I thought it would make a great dinner for my son and I since my husband was traveling.
Ingredients include small sandwich bread, ricotta cheese, sliced strawberries and semi-sweet chocolate chips.
The stuffed sandwiches are soaked in eggs, nonfat milk and vanilla and grilled to golden.
These were as good as I remembered and I loved having breakfast for dinner. The late season strawberries were sweet and delicious, a bonus for suffering through a hot October.
With Hubby back at home, for Saturday morning breakfast I made Blueberry Coffee Cake.
I made a couple of modifications to this recipe, some successful some not. I did not have whole wheat flour on hand so I substituted spelt flour. This made more of a dense coffee cake, not bad just not traditional. I omitted the walnuts from the recipe due to my son’s nut allergy. I used frozen blueberries but forgot to thaw them which caused a bit of a problem baking, it needed to bake longer. I used Greek non-fat plain yogurt since I have problems with my baked goods being too wet. I have made this recipe before and enjoyed it. I made a few mistakes but I would still recommend this recipe “Anyway You Slice It”.