Chef Mia

BAKED STRAWBERRIES AND CREAM FRENCH TOAST

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Baked Strawberries and Cream French Toast

  • Author: Chef Mia
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Description

The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!

Ingredients

Scale
  • 1 (16-ounce) loaf brioche bread, cubed
  • 1 (8-ounce) package cream cheese, cubed
  • 1 pound strawberries, diced and divided
  • 12 large eggs, beaten
  • 2 cups whole milk
  • cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 tablespoon confectioners sugar

Instructions

  1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
  2. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
  4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
  5. Serve immediately, sprinkled with remaining strawberries and confectioners sugar, if desired.

SNICKERDOODLE BANANA BREAD

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Snickerdoodle Banana Bread

  • Author: Chef Mia
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Description

Soft, moist, and cinnamon-swirled, this Snickerdoodle Banana Bread combines classic banana bread with the sweet cinnamon-sugar flavor of snickerdoodle cookies. Perfect for breakfast, a snack, or dessert!

Ingredients

Scale
  • ¾ cup sugar
  • ½ cup oil (canola or vegetable)
  • 3 tablespoon sour cream (or Plain Greek yogurt)
  • 2 large eggs room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 ripe bananas mashed
  • 2 cups all-purpose flour

Instructions

  1. Preheat oven to 350°F. Grease 4 mini loaf pans or 1 large loaf pan.
  2. In a small bowl, combine cinnamon and sugar for the swirl; set aside.
  3. In a large bowl, mix sugar, oil, sour cream, eggs, baking soda, salt, mashed bananas, and flour until just combined.
  4. Layer pans: Sprinkle a bit of cinnamon sugar in the bottom, pour in half the batter, add more cinnamon sugar, then pour remaining batter and finish with remaining cinnamon sugar on top.
  5. Bake: 30 minutes for mini loaves or 60 minutes for a large loaf, until a toothpick comes out clean.
  6. Cool for 10 minutes, slice, and enjoy warm or toasted.

Notes

Tips & Variations
Storage

Nutrition

  • Calories: 280kcal
  • Sugar: 24g
  • Protein: 4g

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

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Greek Yogurt Banana Bread

  • Author: Chef Mia
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Description

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

Ingredients

Scale
  • 2 ripe bananas, about 7 oz/200 g in total
  • cup (180 g) Greek yogurt, minimum 2% fat
  • 1 large egg
  • cup (80 ml) maple syrup, or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • tsp salt
  • 1 ½ cup (150 g) oat flour, or preferred flour
  • ½ cup (50 g) almond flour, or more oat flour
  • 2 tsp baking powder
  • ¼ cup (40 g) chocolate chips, optional

Instructions

  1. Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
  2. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
  3. Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired.You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
  4. Transfer your Greek yogurt banana bread batter to the prepared pan, then bake in hot oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.

Notes

Notes Nutritional values: Nutrition facts provided in this recipe include chocolate chips. Keep in mind that they are approximations calculated by third-party apps, and precise values may vary depending on the specific ingredients used (such as size of bananas or type of yogurt).

Nutrition

  • Calories: 142.6kcal
  • Sugar: 8.3g
  • Protein: 6.8g

Strawberry Honey Butter: Homemade Canning Recipe

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Strawberry Honey Butter: Homemade Preserves

  • Author: Chef Mia
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Description

This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.

Ingredients

Scale
  • 3 pounds strawberries washed and hulled
  • 3/4 cup sugar
  • 3/4 cup honey
  • 2 tsp vanilla extract
  • 1 tsp bottled lemon juice
  • 1/4 tsp salt

Instructions

  1. Prepare your boiling water canner. Heat four half pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Puree the strawberries in a food processor until smooth.
  3. Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
  4. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by the strawberries will disappear with the cooking process. The strawberry honey butter is finished cooking when it holds shape on a spoon.
  5. Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles with a headspace tool. Wipe jar rim.
  6. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  7. Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.
  8. Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Notes

Strawberry honey butter is a great recipe for beginning canners its super easy. If you have canning questions, check out this canning 101 with FAQs to put your mind at ease!

Nutrition

  • Calories: 28kcal

🍌High Protein Banana Bread: Cottage Cheese Edition (Super Soft & Moist!)

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Fuel Your Day: The Ultimate High Protein Banana Bread (Seriously Delicious!)

  • Author: Chef Mia
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Instructions

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