This post is brought to you by World Market.

Pineapple Stuffed French Toast with Coconut Syrup

Mother’s Day is two weekends away. What are you planning to do for your mom? When I was a teenager I started the tradition of taking my mom to the beach and enjoying a brunch picnic together; however, we haven’t been able to do that in years. And now that I’m a new mom I don’t think I can swing the beach this year, but I’m sure its a tradition we will start up next year with my little family. We typically go out to a big fancy brunch with my husband’s family and that evening have my parents over for a home cooked meal. Some years, if my mom isn’t working I’ll cook her brunch at our home.

I love cooking breakfast and brunch. One thing that I’ve done consistently since being a new mom is cook breakfast. 3 days home from the hospital and I was cooking breakfast for my husband and I! This is my first official recipe I’ve created since having the baby and I must say I think I’ve hit it out of the park!

When World Market asked me to create a recipe for their Mom In Paradise sweepstakes I knew exactly what I was going to make. I wanted to go along with the Hawaiian theme (dude, you can win a Hawaiian vacation), so I created a recipe for Hawaiian-style Stuffed French Toast. They have a rather large food and drink selection at World Market and a nice variety of Hawaiian products to help you host the perfect Hawaiian themed brunch this mother’s day!

Pineapple Stuffed French Toast with Coconut Syrup

My recipe for Pineapple Stuffed French Toast with Coconut Syrup consist of thick slices of french bread infused with coconut syrup, and slathered with a cream cheese-pineapple filling and topped with toasted macadamia nuts and coconut flakes oh and more of that decadent coconut syrup. If you’ve never had coconut syrup before, run don’t walk to your nearest World Market and pick up a few bottles. I could drink the stuff–it’s that good and quite addicting.

Pineapple Stuffed French Toast with Coconut Syrup

My mom has always dreamed of going to Hawaii and I know she’ll be entering the sweepstakes. I think of Hawaii as a great family destination and dream of having a big family trip their in a few years. Their are things to do for all ages! And of course the food looks and sounds amazing! So if you can’t treat mom to a Hawaii vacation this mother’s day why not create a Hawaiian themed brunch to make her feel like she is visiting the Big Island for the morning!And make sure you check out the Mother’s Day Shop at World Market! They have perfect gifts that everyone mom would enjoy!

Katie Original Recipe

Pineapple Stuffed French Toast with Coconut Syrup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 4

Pineapple Stuffed French Toast with Coconut Syrup

Ingredients

Directions

    For the Topping:
  1. In a small frying pan toast coconut flakes and chopped Royal Hawaiian Sea Salt Macadamias until golden brown (on high 1-2 minutes, shaking continuously so they don't burn). Remove from heat set in a bowl and toss with 1 teaspoon Sweet Tree Organic Coconut Palm Sugar.
  2. For the Filling:
  3. Combine cream cheese, drained crushed pineapple and Flavors of Hawaii Coconut Syrup. Mix well and set in the refrigerator until your ready to plate the french toast.
  4. For the French Toast:
  5. Heat a skillet on medium heat, melt half the butter in the pan. Mix together the milk, eggs, 1/4 cup
  6. Flavors of Hawaii Coconut Syrup, nutmeg, and Sweet Tree Organic Coconut Palm Sugar. Place each piece of French bread into the egg mixture, flip on both sides, and then place on skillet. Cook on each side until golden brown (about 3-5 minutes). Place one piece of french toast on a plate, add 1 tablespoon of the cream cheese mixture to the top of the french toast then add an additional slice on top. Top with 1 tablespoon of macadamia/coconut flake mixture. Repeat until you have 4 servings. Serve with Flavors of Hawaii Coconut Syrup.

Notes

Use 1 tablespoon of butter per slice of french toast in the skillet.

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Mom In Paradise Sweepestakes

 

Mom in Paradise Sweepstakes; Enter for a chance to win a 6 day trip for 2 to Hawaii for mom courtesy of Tim’s Hawaiian Chips & Hilton Waikoloa Village Hotel!

  • Grand Package includes:
    • Airfare and Accommodations
    • Snorkeling, Paddle Boarding and Kayaking
    • Dolphin Quest interaction for 2
    • Spa Treatment for mom at Kohala Spa
    • $1000 World Market gift card
    • 3 Runner Up Prizes:  $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.

Disclaimer: I was compensated to create this recipe and share about the Mom in Paradise sweepstakes. As always all opinions are my own.


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Today, we have Jessica from A Kitchen Addiction. We first met at Food Blog Forum last year. She is super sweet and bakes up some even sweeter recipes! I encourage you to go check out her blog and take a look at a few of my favorite recipes from her: Carrot Cake Scones, Fudge Frosted Peanut Butter Cake, and Strawberry Cream Stuffed Cinnamon Sugar Pretzels!

 Monster Cookie Cream Pie

Hi! I’m Jessica, and I blog over at A Kitchen Addiction. When Katie asked me if I would be willing to guest post for her, I jumped at the chance to be able to help out. I was able to meet Katie last year and she is just as sweet in person as she seems online! She definitely deserves a break from posting so she can snuggle her new, precious little boy!

Since life is crazy busy for Katie right now (and I’m sure for a lot of you!), I wanted to share an easy recipe that required the minimum amount of work but still tasted like you were in the kitchen for awhile! My mind instantly went to some sort of cream pie. I love making cream pies, because they are super versatile and most of the time the ingredients are already in our cupboards. This peanut butter monster cookie cream pie is a combination of all things good about monster cookies, which come to think of it, is everything! There’s peanut butter, oats, chocolate chips, peanut butter chips, and, of course, M&M’s!

Monster Cookie Cream Pie

The base uses chocolate graham crackers, but feel free to swap them out for regular graham crackers. The same goes for the pudding. This recipe uses vanilla pudding, but I’ve made it with chocolate and it’s just as tasty! If you really wanted to go the quick and easy route, you could use a pre-made crust. But, I really think the 8 minutes it takes to bake it is worth it! The oats and graham cracker crumbs are combined with brown sugar and a bit of vanilla extract to give the crust the flavor of an oatmeal cookie. Just the base you need when making a monster cookie pie. So go check out your cupboards and the fridge, I bet you have most of the ingredients to make this pie today!

Original Recipe from A Kitchen Addiction

Monster Cookie Cream Pie

Prep Time: 2 hours, 10 minutes

Cook Time: 8 minutes

Total Time: 2 hours, 18 minutes

Yield: 8

Monster Cookie Cream Pie

Ingredients

    For the Crust
  • 1 C crushed chocolate graham crackers (about 10 whole sheets)
  • 1/2 C quick oats
  • 3 tbsp brown sugar
  • 1/8 tsp salt
  • 1/3 C butter, melted
  • 2 tsp vanilla extract
  • For the Filling
  • 1.5 oz box of fat-free sugar-free vanilla pudding
  • 2 tbsp brown sugar
  • 1 1/4 C non-fat milk
  • 1/4 C peanut butter
  • 1 (8 oz) tub lite whipped topping
  • 1/3 C peanut butter chips
  • 2 tbsp quick oats
  • 3 tbsp chocolate chips
  • 1/3 C M&M's

Directions

  1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
  2. Stir together graham cracker crumbs, oats, brown sugar, and salt. Stir in melted butter and vanilla. Press into the bottom of prepared plate. Bake for 8 minutes. Remove from oven and allow to cool completely.
  3. Whisk together pudding mix and brown sugar. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in peanut butter chips.
  4. Pour into cooled pie crust. Sprinkle oats and chocolate chips on top. Refrigerate 1-2 hours until firm. Sprinkle with M&M’s right before serving.
  5. Store leftovers in the refrigerator.
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Smothered Buffalo Chicken Chips from KatiesCucina.com

I’ve got another buffalo chicken recipe for you today. This time it involves chips. Yes, I know… not something I would normally post, but let me tell you–when you run out of fries and then all of a sudden crave nachos… buffalo chicken nachos the next best thing would be to use a plain potato chip. Combine the same great flavors of buffalo chicken dip and smother it over chips, bake them, and enjoy–life can’t get any simpler. Whether you decide to eat this for lunch like me (hey, no judging) or an afternoon snack while you watch your favorite sporting event I guarantee the buffalo chicken lover in your life will love this.

Smothered Buffalo Chicken Chips from KatiesCucina.com

I got the idea to make smothered chips after our recent trip up to New York City. We were eating at an Irish pub, and they had an Irish version of smothered chips with homemade potato chips. It was to die for. Lately, I’ve been able to do a little more spice and buffalo chicken sounded fantastic to me. So I combined the idea from the Irish pub with buffalo chicken, and out came Smothered Buffalo Chicken Chips. Best of all they are done from start to finish in 10 minutes. This recipe is for two, but you can easily double or triple it if you are serving this to a crowd! Then again, this was our lunch the other day–so maybe it would feed more?

Katie Original Recipe

Smothered Buffalo Chicken Chips

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Smothered Buffalo Chicken Chips

Ingredients

  • 1 cup shredded pre-cooked chicken
  • 2 tbsp buffalo sauce
  • ¼ cup bleu cheese
  • ½ tsp onion flakes
  • 1 tsp dried parsley
  • 1 cup shredded cheddar, divided
  • ½ bag plain potato chips
  • green onions for garnish

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a bowl combine chicken, buffalo sauce, bleu cheese, onion flakes, dried parsley, and a ¼ cup of the shredded cheddar. Mix well.
  3. On a baking sheet spread out the half bag of potato chips. Sprinkle ¼ cup of the shredded cheddar over the chips, followed by the chicken mixture and then the rest of the remaining shredded cheddar cheese. Bake for 5 minutes at 450 degrees.
  4. Remove from oven and garnish with green onions. Serve and enjoy immediately.
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Happy Easter

Easter Bunny Newborn Photo -- new baby Ryder on Katie's Cucina!Just wanted to wish everyone a very Happy Easter. May your hearts be filled with joy and love during this holiday spent with the ones you love. I made an early Easter dinner last night for my parents; slow cooker maple glazed ham, sour cream and chive mashed potatoes, steamed green beans and carrots and an apple crisp for dessert. Yes–I cooked all that with a newborn. If I can do it–anyone can do it! Later this afternoon we will be heading for my in-laws to celebrate Easter with them.

A note about the photo above. Yes, that is my son, Ryder. My little Easter bunny! Two weekends ago, we spent the day with the amazingly talented, Christy Buonomo Photography, shooting newborn photos. She shared this Easter photo earlier this week and I just had to share it with my readers. Once we receive all of our newborn photos I’ll be sharing them over on our DIY blog Sew Woodsy. I’ll also be sharing my birth story in the next week or two. I’ve had lots of people asking about how it all went down, so I’ll be dishing out all the details–the good, bad, and the ugly (ok and maybe some really cute photo’s of Ryder as well)!

Happy Easter!

Katie

 


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Today, we have Erin from The Law Student’s Wife sharing her recipe for Dark Chocolate Vanilla Bean Pudding. I stumbled across Erin’s blog a year ago and have enjoyed it ever since. I mean who wouldn’t love baked pistachio pudding donuts or a 20-minute healthy ricotta pasta? She has a wide variety of recipes on her blog, and although we haven’t met in person I feel like we’ve been friends for years.

Dark Chocolate Vanilla Bean Pudding

Hey there! This is Erin Clarke from The Law Student’s Wife, and I’m honored to be guest posting for our favorite new momma, Katie. I discovered Katie’s blog when this outrageous stuffed French toast entered my life, and I’ve been a fan since!

Today, we’re going to my happy place: pudding. Pudding and my illustrious love affair begin with Snack Packs in the second grade. Back then, the fact that Snack Packs do not need to be refrigerated in the grocery store did not disturb me as it does today. All my sweet 7-year-old self cared to know was that pudding is creamy, dreamy, and deeply chocolaty. I had my priorities straight.

Dark Chocolate Vanilla Bean Pudding

Fast forward to college graduation. I moved into my first “grown up” apartment and was consequently responsible for feeding myself. Despite the most fervent of wishes, I couldn’t live on Snack Packs alone, and thus I took to the kitchen. I fell in love with cooking (and started a food blog in the process), but to this day the recipes that energize me the most are ones like today’s Lightened Up Dark Chocolate Vanilla Bean Pudding: a grown-up twist on a childhood favorite.

Making pudding from scratch demands only a few bowls and some elbow grease. I love this Lightened Up Dark Chocolate Vanilla Bean Pudding recipe because requires few ingredients, uses an egg to thicken the milk instead of heavy cream (which keeps it reasonably healthy), and tastes totally decadent. It’s also no-fuss. Rather than making two separate pudding recipes, we simply make a vanilla pudding base, save a little at the end, then stir in a copious amount of chopped dark chocolate + espresso to intensify the espresso flavor. Voila! Perfectly balanced, luscious dark chocolate pudding, for a fraction of the effort.

Dark Chocolate Vanilla Bean Pudding

Although this Dark Chocolate Vanilla Bean Pudding was inspired by childhood, a few of my grown-up tastes make an appearance: velvety dark bittersweet chocolate, espresso, and speckly sweet vanilla bean. (I purchase my vanilla beans online here for a steal of a deal, but you can always swap extra vanilla extract instead.) If you care to stir in a bit of rum as well, I certainly won’t deter you.

My final adult flourish: chopped pistachios for texture and crunch. Salty-sweet desserts have my heart forever and always, and the pistachios are the ideal counterpoint to the sweet vanilla and rich chocolate pudding layers. The good-as-obligatory dollop of whipped cream is just because life is short, and I can already tell that we are going to be friends.

Dark Chocolate Vanilla Bean Pudding is my inner-second grader in perfect harmony with my late 20-something adult self. No therapy or yoga for this girl—pudding is my gateway to inner peace!

Dark Chocolate Vanilla Bean Pudding

Prep Time: 2 hours, 5 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 20 minutes

Yield: 4-6

Dark Chocolate Vanilla Bean Pudding

Ingredients

  • 3 cups non-fat milk (or the milk of your choice)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • 1 large egg
  • 2 ounces bittersweet chocolate, chopped
  • 1/4 teaspoon espresso powder
  • Chopped pistachios, walnuts, or pecans for serving
  • Whipped cream, for serving

Directions

  1. Place a sieve over a large measuring cup or bowl; set aside
  2. In a medium saucepan, bring 2 1/4 cups of the milk to a boil. Meanwhile, in a large heat-proof bowl, combine sugar, cornstarch, and salt. Scrape vanilla bean seeds into the sugar mixture. Place the empty vanilla pod into the saucepan with the heating milk. (If you’re replacing the vanilla bean with extract, do not add it yet.) Very gradually, whisk the remaining 3/4 cup milk into the sugar-cornstarch mixture. Add the milk a little at a time and stir constantly so that lumps do not form. Whisk in the egg.
  3. Once the milk has boiled, slowly add it to egg-mixture a little bit at a time, stirring constantly (using a ladle can be helpful). Be sure to work gradually so that the egg does not scramble. Once all of the heated milk had been added, pour all of the mixture back into the saucepan. Stir constantly with a rubber spatula or wooden spoon and bring the mixture to a simmer (at this point, do not let it boil.) Simmer for 1 minute, stirring the whole time. If using vanilla extract, stir it in now.
  4. Pour all of the vanilla pudding mixture through the sieve into the bowl or measuring cup (this ensure the pudding will be very smooth). Return 1/3 of the strained mixture to the saucepan (this will become the chocolate pudding). Cover the remaining 2/3 with plastic wrap so that the plastic touches the surface and refrigerate until fully set, about 2 hours.
  5. To the remaining pudding on the stove, add the chopped chocolate and espresso powder, stirring until the chocolate melts. Pour the chocolate mixture into a separate bowl, cover with plastic wrap so that the plastic touches the surface and refrigerate until fully set, about 2 hours.
  6. To serve: Spoon the vanilla pudding into the bottom of individual serving dishes. Top with chocolate pudding. Serve sprinkled with nuts and dollop with whipped cream.
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