Easy Breezy Coconut French Toast

Breakfast on the beach. That's what this french toast tastes like! I have lots of memories of eating breakfast on the back balcony of our beach house overlooking the water while on vacation each year. But usually I'm eating a bowl of cereal, so this is way better!

This recipe is perfect for a lazy Saturday because it takes almost no time or effort! It calls for King's Hawaiian Rolls because they're extra sweet and pillowy. I like to finish it with fresh fruit and plenty of coconut. For a sparkly finish, sprinkle with turbinado sugar.

Easy Breezy Coconut French Toast

Adapted from Pinch of Yum 

Ingredients

• 1 package King's Original Hawaiian Rolls – 12 pack (orange package)
• 1 can coconut milk
• 1 cup milk
• 7 eggs
• 2 teaspoons vanilla extract
• Optional: Sweetened coconut, maple syrup & fresh fruit for topping

Preheat your oven to 350 degrees. Tear the rolls into bite-sized pieces and arrange evenly in a greased baking dish. (I did 9x13 but you could go a little smaller)

Whisk the coconut milk, eggs and vanilla in a large bowl. Pour the mixture over the bread, covering evenly. Bake for 40-45 minutes, watching the top and covering with foil, if needed. When it's done, it will be puffy and firm. If desired, top with turbinado sugar, coconut and bananas, returning it to the over for a few minutes. Remove and let stand for 10 minutes before serving. 

Cheesy Stuffed Crescents

Gradon and I love the addition of fresh, hot bread with our meals, but i'm not always up for the work and time that goes into making it from scratch. All you need to get these tasty little darlings on the table is a few ingredients and 15 minutes.

Pop open a can of handy dandy crescent rolls, cut up a block of cheese, brush with butter, and you're in business! You can even use string cheese! I used mozzarella, but you can use any cheese that your heart desires.

Ingredients

• 1 tube crescent rolls 
• 4 ounces of mozzarella cheese (½ of a 8 ounce block) cut into 8 cubes
• 1 1/2-2 T butter, melted

Preheat oven to 375 degrees. Line baking sheet with silicone baking mat or spray with Pam and set aside. In a small bowl, melt butter together and add italian seasoning and salt.

Pop open crescent rolls and separate into triangles. Brush the tops lightly with garlic butter. Place the cheese at the wide end and roll up, careful to tuck in the ends or the cheese will seep out! I don't stress when it does though-it's actually pretty cute. Brush the tops with more garlic butter and bake 10-11 minutes or until lightly browned. Serve warm!

Chocolate Dutch Baby

You don't have to break your back to make a beautiful breakfast. Yes, make ahead casseroles save time and effort in the early hours, but sometime you want something simple and delicious that you can whip up quick! You probably have all of the ingredients on hand already. Blend it, then bake it! It's that easy.

This chocolate dutch baby blew me away with its simplicity, cuteness, and chocolatey goodness. It's a thin, but fudgey pancake-like morning treat-pile it high with fresh berries and dust with a little powdered sugar for a breakfast that's perfect for every day OR a special occasion! Make it for your momma this Mother's Day!

Chocolate Dutch Baby
Adapted from Two Peas and our Pod
Serves 4-6

Ingredients

• 3/4 cup milk
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder, sifted
• 1/4 teaspoon coarse salt
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• Powdered sugar, for dusting (optional)
• Fresh berries or other fruit

Preheat oven to 425 degrees F. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until well combined, about 1 minute.

In a large cast iron skillet, pie plate or round cake pan, melt butter over medium heat. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes. Remove from oven and dust with powdered sugar. Serve immediately with fresh fruit, if desired.

This one's a real mom-pleaser. 

Banana Oat Fudge Muffins

Muffins are my thing. I never remember feeling fond of them as a kid, but I think that's because my main exposure were those nasty banana nut ones from the grocery store. Homemade muffins are worlds better than those overly moist, crumbly store bought ones.

Muffins are also a win because they're quick, easy, and bake up fast. I prefer them to banana bread and the like because they're less messy and labor intensive. Plus they come packaged in perfect portions and pop out of the pan like champs. They're also really easy to make a little healthier, while retaining maximum deliciousness. A couple of simple swaps like ripe bananas for sugar and applesauce for oil and you can feel extra good about popping a few.

Especially if they're mini like these! I was so pleased with these fudgy banana muffins. They're about 75 calories per muffin-so just 150 for two. The flavor combo of bananas and chocolate is perfect, and there are little bursts of chocolate chips here are there.

I like my muffins on the hearty side with texture and some staying power, so I used oat flour. I just ground up some quick oats in my food processor, but you can buy oat flour if you want. 

Banana Oat Fudge Muffins

Adapted from Yammie's Noshery

Servings: 10-12 (makes 10 regular muffins or 24 mini muffins
(Nutrition info below is for 2 mini muffins)

Calories: 149
Fat: 4g
Carbs: 26g
Fiber: 3g 
Sugar: 13g
Protein: 4g

• 1 egg
• ¼ cup brown sugar
• 1/3 unsweetened applesauce
• 1 teaspoon vanilla
• 1 cup mashed bananas (about 3 bananas)
• 1 cup oat flour (or grind up oats in a blender/food processor)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup cocoa powder
• ½ chocolate chips

Preheat oven to 350ºF. Grease muffin tin with baking spray and set aside. Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined and then add chocolate chips.

Bake for about 20-23 minutes for regular muffins or 12-16 minutes for mini muffins. You want to slightly under bake these so they retain that yummy fudgy texture.

Speaking of muffins, we had some pretty great ones at our hotel in Alexandria during my birthday trip to Alexandria earlier this month! Whenever we head out that way, we go to DC and overlook all of the amazing things that northern VA has to offer. We shopped the peep museum at the National Harbor and rode our bikes around Old Town in Alexandria, taking in it's rich history and eating a delicious Italian dinner, but the crowning jewel of our trip was Mount Vernon! Just wow, what an unforgettable experience. George Washington was an incredible leader, and learning of his legacy of sacrifice and patriotism made me even prouder to be an American. 

As a birthday bonus, Gradon made me dinner for the first time since we've been married, and a fudgy cheesecake birthday treat to boot! He's in trouble now that he's raised expectations! I also got to open thoughtful cards and presents from my friends and family. All in all, I had a very happy birthday!