{The 1st Meal} Turtle Challah French Toast

Don’t be mad at me.  

This is what happens when I get hungry.  I was trying to come up with breakfast recipes while methodically popping Quin's Turtle Caramels into my mouth. 

“Hmmm…french toast.  I love french toast.  Gosh, these caramels are so good.  Whoa… Turtle French Toast.  Can I do that?  I mean, is it even allowed?  Yeah, I can totally do that.  I better eat the remainder of this bag of caramels for research.  Yes, it’s definitely necessary.  It’s for my readers.”

And that is how all of this beautiful, sticky, caramel wonderfulness came about

I am not one of those foodies who likes to cram as many sweet, gooey, over-the-top ingredients into a recipe just for the shock and awe factor.  I do not find that impressive or appetizing.  Cloyingly sweet is not my style.

However, I do not have any qualms with layering ingredients if each one contributes something unique and they produce a well balanced final product.

This recipe is completely over-the-top.  It’s utterly decadent.  And, quite honestly, rather ostentatious, but it is also absolutely incredible.  And though it is undoubtably sweet, it’s not overly so — the bitter chocolate mingles with the sweetness of the caramel, and the pecans provide texture.  It is, if I may say so, perfection. 

As I was taking these pictures I was secretly envying the Challah bread, as I wanted to soak in a hot tub of caramel and pecans.  I’ve been fantasizing about a caramel hot tub ever since.  Putting that on the bucket list! 

Challah bread is a wonderful place to begin.  The dense, yet airy nature of the bread will help it hold up to soaking.  The combination of frying and baking gives this french toast and incredible texture.  The frying provides a crispy exterior while the baking allows the toast to soak in the caramel and keeps the inside soft, and custardy.

Even though this recipe appears somewhat involved, it is actually pretty simplistic.  After you get the french toast in the oven you can brew the coffee and pour the orange juice.  I actually found that I prefer this frying + baking method because, it allows everyone to have their toast at the same time without anyone getting stuck with a cold, limp piece of toast.  I am going to file this in my metaphorical “breakfasts to make when I have company” folder.

Oh yes!  You should definitely garnish this gorgeous mess with a spoonful of whipped cream.  Game over. 

Gotta go, I have more “research” to do.  Bye! 

Sincerely, 

  Pedantic Foodie

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Turtle Challah French Toast

makes 3 large pieces

A word on serving.

I used a very large loaf of Challah bread for this recipe so my slices of bread were about 1 inch in thickness and about 7 inches wide.  I sliced each piece in half, giving me six pieces about 3 1/2 inches in length.  Depending on your appetite, 1 piece is a fair serving.  However, this recipe can easily be doubled if you are serving a larger party. 

for the caramel sauce

• 1 cup heavy cream 
• 1 teaspoon vanilla extract 

french toast and assembly

• 3 large eggs 
• 1/2 cup whole milk 
• 1 teaspoon vanilla extract 
• 3 large slices Challah bread, about 1-inch in thickness 
• 3/4 cup pecans 
• 2/3 cup semi-sweet chocolate chips 
• 1 recipe caramel sauce 
• whipped cream, optional 

Preheat your oven to 375 degrees. 

In a high-sided baking dish, whisk eggs until the yolks and whites are homogenous.  Slowly whisk in milk and vanilla extract. 

Place the slices of Challah bread into the egg mixture and allow them to soak for five minutes before flipping each slice and soaking for an additional five minutes on the opposite side.  When the toast has finished soaking, almost all of the liquid in the pan should be gone. 

Place a nonstick frying pan over medium high heat and coat with a bit of unsalted butter.  When the butter begins to bubble, add the toast and cook for about 2-3 minutes on each side, or until the toast is deep golden brown.  Remove from pan and set aside until all the toast has finished cooking.  

In a small frying pan, toast pecans over medium heat until fragrant.  Remove from heat and set aside.  

Fill an oven-safe, high-sided baking dish with 1/2 of the prepared caramel sauce and 1/2 of the toasted pecans.  Place the french toast into the caramel and then cover with 1/2 of the remaining caramel (1/4 of the original amount), chocolate, and the remaining pecans.  

Bake for 10-15 minutes, until the caramel is bubbling and the chocolate has melted.  Serve immediately with remaining caramel and a bit of whipped cream.  Enjoy!

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Dear October, you're kind of the best. 

I want to bottle up every precious moment of this month, weave them into a blanket, and wrap myself up in it forever.  

I've been drinking cider and downing mugs of pumpkin hot chocolate.  I've gotten lost in a cornfield and I'm burning all the autumn-scented candles I can get my hands on.  I've been living in an October paradise and though parts of my life are still unhinged and stressful, I can happily ignore them because this month - this organically exquisite month, is probably the best part of the entire year.  The laundry can just chill.  There are apples to pick and boots to be worn.  Let's savor these moments.  

My Sunday afternoon spontaneously turned into a pumpkin carving party.  October parties require no adornments.  The orange canopy of foliage is the only decoration you need.  Just heat some cider on the stove and lay out all those newspapers you have wisely been saving and crank up that bluegrass Pandora station you made last year.  

A chicken might come by to critique your carving skills.  They are audacious little birds.  This one decided to dip her head into a guest's water glass.  So rude.  

One of the best parts about pumpkin carving is the leftover seeds.  Yes, of course we are saving those.  Any guest who tries to throw them away is taken off the invite list for next year's impromptu party.  Only kidding.  Sort of. 

We are only a few steps away from a wonderfully addicting snack. 

Though you could roast the seeds right away, it is best to let them dry for several hours ahead of time.  

Though I typically go the salty route, this year I wanted to try to make my pumpkin seeds taste like chai, because: 1) I would make everything taste like chai if I could; and 2) covering things in spicy sugar is never a mistake. 

I par-roasted my pumpkin seeds with a bit of coconut oil and then tossed them in a sweet and spicy chai-esque mixture before returning them to the oven.  

After a few minutes your oven will be releasing the most wonderful sweet and spicy aromas.  

These seeds are great for snacking, or can be used as a topping for morning yogurt or oatmeal.  We have eleven days left of this flawless month and I want to spend them doing as many beautifully cliche Fall things as I can.

Sincerely, 

  Pedantic Foodie

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Chai-Spiced Pumpkin Seeds

• 1 cup fresh, raw pumpkin seeds 
• 3 tablespoons coconut oil 
• 3 tablespoons granulated sugar 
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. 

Dry your pumpkin seeds in between several layers of paper towels for 1-3 hours, until thoroughly dry.  The seeds should feel somewhat papery.  You may have to change out the paper towels several times if they become too wet. 

When the seeds have dried, toss them in coconut oil and lay them out onto a baking sheet lined with parchment.  Bake for 10-15 minutes, or until deep golden around the edges.  

While the seeds are baking, whisk together sugar and spices in a medium bowl. 

Remove the seeds from the oven and transfer to the bowl of spices.  Toss to coat.   

Return the seeds to the baking sheet and bake for an additional 5-10 minutes, until the seeds are fragrant and deep amber in color. 

Allow to cool thoroughly and store in an airtight container.  Enjoy!

{The 1st Meal} Sweet Potato Ham Biscuits with Honey Butter

I remember the combination of delight and wonder I felt when my baby sister’s nose turned an adorable shade of orange.  My mother explained that her curious complexion was due to an overdose of sweet potatoes and carrots.  From that point on I made it a point to never go too far with my love for orange vegetables.  A discolored nose was cute on a baby, but not fashionable for a six-year-old. 

I love sweet potatoes.  I love them roasted with salt, butter, and sage, cut into fries, mashed with cinnamon, heck, I’ll even get into that whole marshmallow brown sugar territory.  

I have utmost respect for this humble tuber.  After all, it is without a doubt one of the most versatile vegetables you will find in the produce section.  It can be savory or sweet.  It will happily become soup, pies, waffles, or biscuits.  The possibilities are limitless!  Let us no more give into the erroneous notion that this superb tuber is only for overly sweet holiday casseroles.  Sweet potato fans unite!  Join the Beta CaroTEAM today!  Heehee… I find myself very amusing at times.

Oh come on, let’s just make some biscuits.

Before we go any further I should mention that these biscuits are drop biscuits - meaning that there is no rolling or cutting involved.  We just pull a quick batter together and use an ice cream scoop to portion out our biscuits.  Drop biscuits are certainly different from the fluffy buttermilk biscuits your grandmother baked, but they still deserve to have their place in the culinary world.

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 For those of you who are intimidated by biscuit making, these are a good way to begin.

While the biscuits bake we whip up a batch of honey butter.  I could put honey butter on everything.  We are also going to fry up a bit of ham. I used a thickly sliced black forest ham - I like the contrast between the salty ham and the sweet butter.

When the biscuits have cooled slightly, spread on the butter - don’t be stingy, and layer with ham. 

This is my weekend - well this, plus a mug of hot chocolate, flannel shirts, and good company.  May your weekend be slow and meaningful, may you begin well.

Sincerely,

  Pedantic Foodie

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Sweet Potato Ham Biscuits with Honey Butter

makes 10

for the honey butter

• 1/2 cup butter, softened
• 1/4 cup honey

Combine honey and butter in a medium bowl.  Use an electric mixer to whip until the ingredients are well combined and the butter is fluffy.  Place in a small bowl and cover with plastic; refrigerate until ready to use.

for the biscuits

• 3 cups all-purpose flour
• 1/2 cup granulated sugar 
• 1 1/2 tablespoons baking powder 
• 1/4 teaspoon ground cinnamon 
• 1 teaspoon salt 
• 1/2 cup unsalted butter, chilled and cut into cubes 
• 1 1/4 cups whole milk 
• 1 teaspoon vinegar 
• 2 medium sweet potatoes 
• 20 slices thickly sliced ham, such as black forest ham or Canadian bacon 

Preheat oven to 350 degrees.  Use a fork to punch several holes on each sweet potato and place on a baking sheet and bake for 40-60 minutes, or until fork tender.  Allow the potatoes to cool fully before separating the flesh from the skin.  Use a large spoon to remove all the flesh and then place in the work bowl of your food processor and pulse until smooth.*  

Preheat oven to 425 degrees. 

In a large bowl whisk to combine flour, sugar, baking powder, cinnamon, and salt.  Toss the cubed butter into the flour mixture and use the tips of your fingers, or a pastry cutter to work the butter into the flour, breaking it up into pea-sized pieces.  

In a separate bowl, combine milk, vinegar, and sweet potato puree; stir until well combined.  Pour the mixture into the bowl of dry ingredients and use a spatula to fold the dry mixture into the wet.  Mix until just combined, being careful to not over mix.  The mixture should look homogenous, but not completely smooth.  

Use a 2-ounce ice cream scoop to portion out the batter.  Place the biscuits directly onto a baking sheet lined with parchment.  

Bake for 15-20 minutes or until fluffy and golden.  Allow to cool slightly before slicing.  While the biscuits are cooling, prepare the ham. 

Place a nonstick frying pan over medium high heat.  Fry ham, in batches, for about 1 minute on each side.  The goal here is twofold: you want to develop the flavor a bit by browning each side as well as heating the meat through.  

assembly

Slice each biscuit in half and butter each side with honey butter.  Place several slices of ham in each biscuit and serve immediately.  Enjoy! 

*These steps may all be done in advance.  The puree can be stored in an airtight container and refrigerated until ready to use.   If you are making these biscuits for breakfast I would recommend making the puree the night before to save a bit of time in the morning.