French Toast on a Stick

 

And that recipe, if you're trying to impress, is French Toast Sticks. Elise Thomas, who wrote the new cookbook Eat Dessert First, stopped by Tonia's Kitchen to talk about what makes these sticks special. Elise told Tonia she flatens the bread you're using and put the cinnamon sugar in the center, Then roll up the bread and dip the sticks in the egg mixture and bake. Super easy and really delicious. It's almost like the sticks are crepes.  Serve with maple syrup and whipped cream to make it even more of a special treat. They look elegant and can really impress party guests!

Brownies...with Beer

 

There's no question that another great Irish tradition consists of adding delicious Guinness Beer to a cake batter, in order to make Chocolate Guinness Cake. That's a favorite enjoyed all over the world. But why limit this to cake? Amy Traverso, who's the senior food editor at Yankee Magazine, stopped by Tonia's Kitchen to talk about her recipe for Chocolate Stout Brownies. Amy told Tonia it took her 8 tries to get this right, but now she's passing along what to do. And interestingly, Amy says the Guinness takes on a gingerbread flavor when added to a batter, which is a delicious surprise!

Yield:

12 to 16 servings

Ingredients

1 cup (2 sticks) unsalted butter
1/2 cup Guinness or other stout
1/2 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
2 large eggs, beaten
1 1/4 cups (175 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt

Instructions

Preheat your oven to 350°F. Take a 9-by-13-inch baking pan and cut 2 lengths of parchment paper to fit in the pan but long enough to hang over the sides by a few inches. Lay them in the pan, one in each direction, so they cover the bottom.

In a 3- or 4-quart pot over medium heat, melt the butter with the stout and whisk to combine. Remove from heat and whisk in the cocoa powder. Add the sugar and whisk until smooth. (Each addition will lower the temperature of the batter.) Whisk in the eggs.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet, and stir with a spatula until smooth and evenly combined. Pour the batter into the prepared pan and bake until the brownies are set in the center and beginning to pull away from the sides, 30 to 45 minutes. Let cool in the pan and then transfer to a rack or plate to cool completely.

Thinking of Spring? Here's a Salad for It

  

With the weather finally warming up and outdoor activities coming back, it's time to talk about what you're serving at your springtime parties. Marisa Moore has a suggestion, actually two. She's a dietician and author of the new cookbook The Plant Love Kitchen. She stopped by Tonia's Kitchen to talk about

her Strawberry Pistachio Arugula Salad. Marisa says it's perfect for outdoor gatherings and a perfect treat to serve as a side at dinner.  She also told Tonia about a Mediterranean Frittata that she makes with roasted tomatoes and greens. That she says, is a great way to add flavor without adding salt or processed ingredients.

• ¼ cup shelled pistachios
• 2 tablespoon extra virgin olive oil
• 2 tablespoon white wine vinegar
• 1 small shallot, minced
• Coarse salt and pepper to taste
• 1 pound fresh strawberries, washed, hulled and sliced
• 5 ounces regular or baby arugula
• Feta, Goat or Vegan Cheese

• Dry toast the pistachios: Heat the nuts in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.
• Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.
• Plate the salad and sprinkle with the pistachios. Add cheese of your choice. Serve immediately.

Writing a Love Letter to the Home Chef

  

One of the things you'll find, beside healthy and delicious recipes, in Marisa Moore's new cookbook are love letters, made out to the meal you just prepared. Marisa, who's the author of The Plant Love Kitchen,  stopped by Tonia's Kitchen to talk about why she wants you to feel good about what you just made and hopefully are enjoying. Marisa admits it was her publisher's idea, but she ran with it and added special notes to many of her recipes, including one involving shrimp and succotash. Marisa told Tonia that while the recipe includes many southern staples like okra, this is a much healthier take on southern classic soul food.

Cookies For Breakfast

  

That's because they're fully loaded. But instead of a sugar crash, you'll get sustained energy throughout the day and a real fill-up before you hit the road. Registered dietician and author Marisa Moore stopped by Tonia's Kitchen to talk about her new cookbook The Plant Love Kitchen and recipe for loaded breakfast cookies. She says there's a lot here to like, including a short ingredients list that's very healthy. Marisa told Tonia she uses roasted and salted sunflower seeds to give the cookie a

crunch and the dried cranberries to add some chewiness. She says because there's not much in the way of sugar, but plenty of fiber and protein, these cookies will fill you up and not slow you down! Great for breakfast or a snack!

• 4 ounces dried cranberries
• roasted, salted sunflower seeds
• ¼ cup hot water
• 1 cup old fashioned oats
• ¼ cup almond butter (or sunflower butter, or peanut butter)
• ⅓ cup brown sugar
• ½ teaspoon cinnamon
• Pinch of salt

• Preheat the oven to 350°F. Lightly spray a half baking sheet with oil or line with parchment.
• Blend the dried cranberries with hot water in a small food processor or blender until a thick paste forms.
• Place the puree in a medium mixing bowl. Stir in the oats, brown sugar, almond butter, cinnamon, and salt until a dough forms. Use a tablespoon measure to scoop the dough, roll, then flatten 12 small cookies and place on the prepared baking sheet. 
• Bake at 350°F for about 12 minutes or until the cookies are lightly brown on the bottom and fragrant. Enjoy warm or let cool on a cooling rack before transferring to a sealed container for up to 3 days.