Sunday Baking

I love to bake on Sundays. Karl always makes the Sunday dinner which Leaves me the opportunity to try out new desert recipes. The morning first started out looking like this....
















So for a yummy pick-me-up I made the family some
Creme Brulee French Toast.....

The recipe came from http://www.cheekykitchen.com/
Yes! It is a definite keeper. We will have this many more times. Here is the Recipe...
6 egg yolks
2/3 c. light brown sugar
2/3 c. heavy whipping cream
6 fat slices of day-old french bread
Preheat oven to 375 degrees. Place the egg yolks, sugar, and cream into a blender. Blend until well mixed. Prepare a deep baking dish with a thin layer of non-stick cooking spray. Place french toast pieces into the bottom of the baking dish. Pour egg mixture over the top of each slice of toast, making sure to cover them all very well with the the egg mixture. Place baking dish in oven, and bake uncovered for 40-45 minutes, or until the caramel is bubbling and the edges of the bread are slightly browned.
I love Brooke McLay's Blog as you can see I often try her recipes and they never fail to satisfy.
I ended the day with these...
Chocolate Flourless Cupcakes!

Adapted from a recipe I got from food network
Directions

Vegetable spray, for greasing liners

8 ounces bittersweet chocolate, preferably Scharffen Berger

1 stick unsalted butter

1 cup heavy cream

4 large eggs, room temperature

1 1/3 cups sugar

1/2 cup mayonnaise

1/2 cup cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon gray salt



Preheat the oven to 300 degrees F.



Line the cupcake pan with paper liners and spray the liners with vegetable spray.



Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.



Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.



In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Then I cut out a small center section of the cupcake and spooned caramel into it. Then topped with Whipped Cream Cheese Frosting.


Ingredients

* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream

Directions

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

This recipe is from allrecipe.com

We ended the day by running around the park trying to burn off all the calories we ate today! :)