Cinnamon Roll Focaccia French Toast

  • 1 organic egg
    1 cup organic milk
    2 tsp vanilla
    1 Tbl flour
    1 loaf cinnamon roll focaccia

  • Heat your skillet over medium heat. Beat, egg lightly in a bowl. Whisk in milk, vanilla and flour, whisking until smooth. Cut bread into thick slices.
    Soak each slice of bread in the wet mixture about 20-30 seconds per side. While you're doing this make sure your skillet is warm and greased with butter or oil. Place dipped bread into skillet and cook until golden brown, about 2-3 minutes, flip and brown the other side. Continue this process until all the bread is cooked. Serve immediately with maple syrup or your favorite jam!

Carrot Cake

    • 1 cup white flour

    • 1 cup whole wheat flour

    • 2 tsp. baking soda

    • 1 tsp. salt

    • 1 tsp. cinnamon

    • 2 cups sugar

    • 1 ¼ cups walnut oil

    • 4 eggs

    • 3 cups carrots, grated

    • ½–¾ cup walnuts, roughly chopped

    • ½–¾ cup candied pineapple (If you can only find whole pieces, chop into bite-sized pieces.)

    • 8 oz. cream cheese, softened

    • 5 Tbsp. butter, softened

    • 2 ½ cups powdered sugar

    • ¼ cup maple syrup

  • Preheat the oven to 350 F. Butter two 9-inch or one 9-by-13-inch pan. Whisk flours, baking soda, salt and cinnamon in a bowl; set aside. Using the whisk attachment on your stand mixer, whisk the oil and sugar until combined. Whisk in eggs one at a time. Fold flour mixture into the wet ingredients. Fold in carrots, pineapple and walnuts. Bake cake(s) for about 40 minutes. Cool cake(s) for 15 minutes in the pan(s); turn onto wire racks to cool completely. For the frosting, beat butter and cream cheese in a stand mixer until combined. Add powdered sugar and maple syrup; beat until combined. For a lighter frosting, sift the powdered sugar before adding to the bowl. Chill the frosting for 20–30 minutes; frost and decorate your cake(s).

  • https://edinamag.com/celebrate-spring-with-a-carrot-cake/

Dad Daughter Burgers

  • 1 lb 80/20 grassfed organic ground beef 1 tsp salt
    1 tsp black pepper
    ½ tsp cayenne pepper
    1 tsp garlic powder 1 tsp onion powder or dried minced onions 2 tsp liquid smoke 1 tsp worcestershire sauce Optional: Beef tallow for grilling

    Toppings: 1 sweet onion iceberg lettuce tomato sharp cheddar chesse pickels

  • Take the beef out of the fridge, put it in a bowl and let it warm up a little so it's pliable.

    Add all ingredients to the beef.
    Note: these ingredients are NOT exact - feel free to adjust amounts, or experiment with leaving things out as you see fit.

    Hand fold the ground beef until other ingredients are evenly distributed in the meat.

    Divide into 4 patties of 4oz each, and put back in the fridge, uncovered for an hour or two (or, if you have room, the freezer for an hour). This does two things - allows the high heat of a grill to give a good crust, without overcooking the middle, and dries out the outside of the burger, which further improves the crust.

    Turn your grill on now - get it as hot as it will go. 400-500F is a minimum, we start at about 700F

    Make sure grill is clean and fully warmed up.

    Take the burgers out of the fridge and put on the grill, flipping often (every minute or two) until they are done to your liking. We take them off around 135F. If they are burning on the outside without coming to temp, lower the heat on one side of your grill, and let them rest over there for a few minutes, then resume.

    Final Prep:
    ------------------------
    Mayo-up your bun on both sides (thin coat) - and toast on griddle or grill for a short time (mayo side down)
    Start with bottom bun.
    Add Lettuce.
    Add burger (or, if doing the smashed sliders, even two...)
    Add sauce, pickles (and optionally tomato)
    Add top bun.
    Eat.

  • https://edinamag.com/how-to-barbecue-like-a-boss/