Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with he…
Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with hearty Italian bread that gets slathered with garlic butter,…
Oh how we adore this greek salad garlic bread! Grilled garlic baguettes are topped with a marinated greek salad, feta cheese and fresh herbs. So refreshing and delicious! I’ve found the meal I’m going to enjoy all season! My mouth is watering just looking at these photos again! Super crunchy, garlicky baguettes grilled until toasty […]
Oh how we adore this greek salad garlic bread! Grilled garlic baguettes are topped with a marinated greek salad, feta cheese and fresh herbs. So refreshing and delicious!
I’ve found the meal I’m going to enjoy all season!
My mouth is watering just looking at these photos again! Super crunchy, garlicky baguettes grilled until toasty and topped with the most flavorful salad filled with tomatoes, sweet peppers, cucumbers, olives and more.
Sign me up, I could eat this every single day.
Lots of G’s up there in the best way possible, all full of things I love. Grilled anything. Garlic, of course. And greek salad, which I could enjoy on repeat.
Sounds delicious if I do say so myself. YESSSS.
So, the garlic bread! I have a recipe for the best ever garlic bread in Everyday Dinners. It’s outstanding and it all starts with my garlic confit! I love to use garlic confit in just about anything – as a spread, in dressings, salads and more – but it really shines on garlic bread.
If you don’t have garlic confit (you can see how I make it here) or you just don’t want to make it, you can either roast garlic or even use finely minced raw garlic. The main thing is that we are smashing that garlic into salted butter and spreading it alllll over the baguettes. Yep. Best move ever.
Eddie lives for garlic bread and I often make this in the summer with our sunday meals. To me, an ideal meal has grilled vegetables (or roasted) and garlic bread, and I top the bread with the vegetables and… ugh! It’s just so delicious.
Also, do you think past me from a decade ago is thinking “YOUR IDEAL MEAL INCLUDES VEGETABLES?!”
It’s true. I still can’t get over it either.
The marinated salad is absolutely divine. You can put anything you love in here, but I like to use ingredients that can last in the fridge at least overnight. This gets better the longer it sits because the veggies soak up the briney, vinegary dressing. I eat this alone, over salad, or my favorite way… over bread.
That’s all it is! Grill the baguettes. Top with the salad. Sprinkle on some feta and maybe some herbs. Then eat.
The crunch of the bread combined with the tart flavor of the salad – oh my word. Dream texture!
You can also add in some crushed red pepper or even jalapeños if you like a bit of heat. (more…)
This stuffed French toast recipe makes a decadent special breakfast or brunch! A maple cream cheese filling takes it over the top.
French toast is a favorite for a special breakfast or brunch. But want to take it to the next level? This stuffed French toast recipe makes an irresistible start to any morning! The maple cream cheese filling is sweet and tangy, with a lusciously creamy body that’s the perfect contrast to the custard-soaked bread. Whip up a few of these for someone special and they’ll be absolutely smitten (trust us!).
Ingredients for stuffed French toast
Stuffed French toast looks very fancy, but guess what? It’s very simple to make at home. In fact, you don’t even need to stuff anything. It’s simply a sandwich with cream cheese filling, done up as French toast. This easy recipe makes a big statement: it’s perfect for holidays like Mother’s Day or just a simple lazy weekend. Here’s what you’ll need:
Powdered sugar and granulated sugar
Cinnamon, nutmeg and salt
Brioche, challah, or Texas toast
Butter, for cooking
Best bread for stuffed French toast
You can use many types of bread for stuffed French toast, but there are a few that we think make a superior experience. For this type of French toast, we prefer a bread that’s light and fluffy. Here’s what works well:
Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the stuffed French toast. The bread pictured in the photos is brioche.
Texas toast: This type of bread is thick cut and makes for nice square shapes; it also has a nice fluffy texture.
Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice for standard French toast, and it works here too.
Tips for making stuffed French toast
Stuffed French toast is simply a matter of making a tasty filling, then making your French toast as sandwiches instead of single pieces of bread. When you cut into it on a plate, it looks like a single piece of bread with a lovely cream cheese filling. Here are a few tips for the process:
Mix up the filling until smooth. Microwaving the cream cheese before mixing it up is key to the best smooth texture.
Leave a border around the edge of the bread. Spread the filling onto a piece of bread, leaving a border around the outside so the filling won’t ooze out.
Dip the sandwiches like your standard French toast. Whisk up a custard, then dip like any other French toast recipe.
Stuffed French toast is perfection with the maple cream cheese filling in the recipe below. But you can mix it up if you like! Here are a few other fun ideas:
Strawberries: Add a few finely chopped fresh strawberries to the cream cheese.
Blueberry swirl: Add a swirl of blueberry syrup or jam with the cream cheese.
Lemon curd: Swap out the cream cheese for lemon curd.
Pumpkin spice: In fall, add 1 teaspoon pumpkin spices to the cream cheese.
More French toast recipes
This stuffed French toast recipe is great for special occasions like house guests, Easter, Christmas, or Mother’s Day. Here are a few more fun and special ways to enjoy this morning treat:
Warm the cream cheese in the microwave for 15 to 20 seconds until softened. Whisk together the cream cheese, maple, and vanilla until smooth.
Divide the cream cheese mixture and spread it onto 4 slices of brioche or challah, leaving a small border around the outside. Top with another slice of bread and press down gently.
In a wide shallow bowl or container, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of the sandwiches in the egg mixture until it becomes saturated, about 15 seconds per side.
Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar (or toss both sides in cinnamon sugar, following the instructions in Cinnamon French Toast).
Keywords: Stuffed French toast, stuffed French toast recipe
These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack. I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school. I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla …
These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack.
I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school.
I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla chai) and scroll through my social media feeds before I get started on work. And it’s a really good morning when I have a muffin or scone to snack on.
The weather is finally warming up, the sun is shining brightly and I am SO READY for all the fresh produce of spring and summer. These refreshing little cucumber sandwiches with a dilly cream cheese spread are the perfect light lunch for warmer weather or a snack to serve with tea or brunch, Mother’s Day, bridal showers, and more. But they’re so deliciously fresh that you’ll probably end up making them all summer long!
P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!
What are Cucumber Sandwiches
There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but we took our cucumber sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!
How to Serve Cucumber Sandwiches
These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.
What Kind of Cucumbers are Best?
English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.
How to Keep Cucumber Sandwiches From Getting Soggy
Cucumbers are a high water content vegetable, so if you’re not careful that water can seep out into your sandwich and leave you with soggy bread. Here’s how to keep the bread light and fluffy and the cucumbers crisp!
Make sure to spread the cream cheese from edge to edge on the bread. The cream cheese acts as a moisture barrier between the cucumbers and bread.
Don’t assemble the sandwiches too far ahead. Once assembled, serve your sandwiches within 1-2 hours.
To make the sandwiches ahead, freeze the bread, prepare the cream cheese spread, and slice the cucumbers. Keep the components separate until just before serving.
If you MUST fully assemble the sandwiches ahead of time, you’ll want to lightly salt the sliced cucumbers ahead of time and let them sit for about 15 minutes to draw out some of the water. Blot the salted cucumbers dry, then assemble the sandwiches. The cucumbers won’t be quite as crunchy this way, but it will give the sandwiches extra staying power.
What Else Can I Add?
If a recipe isn’t flexible, it isn’t for me! And cucumber sandwiches are definitely flexible. Here are some other fun ingredients you can add to cucumber sandwiches to make them your own:
Fresh herbs – parsley, mint, tarragon, chives
Spinach or baby greens – add a layer of greens for even more flavor and texture
Goat cheese – swap the cream cheese for chevre
Mayonnaise – for a creamy spread, add a couple of tablespoons of mayonnaise to the mix
Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.
How to Make Cucumber sandwiches – Step by Step Photos
To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.
When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.
Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.
Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.
Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.
Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.
The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).
If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!
We have a NEW comforting, protein- and fiber-packed dish for your weekly meal plan! This creamy, garlicky skillet meal features white beans, burst cherry tomatoes, and greens cooked in a flavorful cashew cream sauce. Ready in 25 minutes with just 10 in…
We have a NEW comforting, protein- and fiber-packed dish for your weekly meal plan! This creamy, garlicky skillet meal features white beans, burst cherry tomatoes, and greens cooked in a flavorful cashew cream sauce. Ready in 25 minutes with just 10 ingredients, it’s cozy weeknight perfection!
Pair with pasta or toasted crusty bread for a satisfying meal that will WOW. Let’s make it happen!
This EASY, flavorful recipe starts with a base of sautéed shallot, cherry tomatoes, garlic, red pepper flakes, and sea salt.
We love these easy garlic butter pizza rolls! Pizza dough made with garlic and herbs, formed into rolls and baked until soft and fluffy. Finished off with lots of garlic butter and parmesan for the ultimate bite! Garlic butter buns and me are meant to be. These fluffy rolls made from pizza dough are brushed […]
We love these easy garlic butter pizza rolls! Pizza dough made with garlic and herbs, formed into rolls and baked until soft and fluffy. Finished off with lots of garlic butter and parmesan for the ultimate bite!
Garlic butter buns and me are meant to be.
These fluffy rolls made from pizza dough are brushed with garlic herb butter and served warm. They practically melt in your mouth and are one thing that everybody can agree on.
These are simple but one of our most favorite things ever. I don’t know a soul who doesn’t love these. And they are easy enough to make your own. Very versatile!
The rolls are nothing super new or special – I make them all the time! Which is why I wanted to share them with you. This is a recipe I make if I have leftover pizza dough or if we need a super quick pizza-like roll for a party or with dinner. They are just so simple and SO delicious.
You can even use store-bought pizza dough if you’re in a pinch or if that’s what you prefer.
Because we’re using pizza dough, they taste different from a classic parker house roll or dinner roll. They taste like super delicious pizza crust with crisp outside edges, fluffy insides loads of garlic butter. These are drenched in salty, garlicky, herby butter that gives the bread mouth-watering flavor.
They are DELISH.
I am including my go-to recipe for pizza dough below. The one you guys love! I add lots of herbs to the dough while mixing, which ups the flavor. Just keep in mind you can use any pizza dough!
After the dough rises, I like to divide it into 20 or 24 equal size pieces. Then I form them into rolls and place them on a sheet pan. I do another quick rise, just 20 to 30 minutes.
While they rise, I make herby garlic butter. Brush it on the dough.
Then bake! OH MY WORD.
It is so delicious. It’s like a garlic butter candle in a skillet. (more…)
This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.
Here’s a bright, zingy quick bread that will make friends and family come running: this Lemon Blueberry Bread! This one is beautifully moist and lemon-scented, thanks to a secret ingredient. Drizzle it with a cream cheese glaze, which makes a festive look and another pop of sweet to each bite. We’ve made a lot of quick breads but this one is a family favorite: it’s so refreshing and delicately soft! This one’s a must try, in our opinion: perfect for spring and summer baking.
Ingredients in lemon blueberry bread
This lemon blueberry bread has the best zingy flavor and moist texture. In fact, it turned out even better than we were expecting! The lemon extract and lemon zest really make magic here (more on that below). Aside from those and blueberries, most of the ingredients you may already have on hand in your pantry or refrigerator. Here’s what you’ll need:
Greek yogurt or sour cream
Lemon juice and lemon zest
The secret ingredient: lemon extract
One ingredient you can’t leave out in this blueberry lemon bread? Lemon extract. Here’s why:
Lemon extract adds a citrusy lemon flavor to the bread without adding too much acid or sour flavor, which happens with lemon juice.
It’s easy to find lemon extract in the baking aisle near the vanilla. A bottle lasts for up to 4 years in the pantry, so it’s a worthwhile purchase.
Using extract eliminates the need for buying another fresh lemon: so you only need one for this recipe! This cuts down on cost in the long term.
Can you use frozen blueberries?
Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.
For the glaze
You can make this lemon blueberry bread without a glaze: it actually simplifies storage! But the glaze adds just the right pop of sweet: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. There are two glaze recipes that are ideal for topping this bread:
Cream cheese glaze: This cream cheese drizzle is just 3 ingredients and adds just the right tangy sweet pop. (This is what is pictured in the photographs.)
Lemon glaze: Want even more lemony flavor? Add this zingy lemon glaze to take this bread to new heights.
Tips for baking blueberry lemon bread
This lemon blueberry bread recipe is easier than many baked goods: since it’s made with oil, you don’t need to use a mixer to cream together butter and sugar. Here are a few tips for baking lemon blueberry bread:
Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
Cover loosely with aluminum foil at 30 minutes. Add a bit of foil to prevent the top from browning too much. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.
How to store this lemon blueberry bread once you’ve baked up a loaf? The glaze makes storage slightly tricky (but it’s still totally worth it, in our opinion!). Here’s what to know:
Glazed cranberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
Store the bread refrigerated for 10 days wrapped in aluminum foil, making sure to bring the slice to room temperature before enjoying.
Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
More blueberry recipes
This lemon blueberry bread is at the top of our favorite blueberry recipes: but there are so many more to choose from! Here are a few more popular recipes:
Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the oil, yogurt, milk, lemon juice, zest and lemon extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms.
Prep the blueberries: Wash and dry the blueberries. Place the blueberries in a bowl and toss with the 1 teaspoon flour. Gently fold them into the batter.
Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of another handful of blueberries, pressing them into the top. Then sprinkle with a few teaspoons of additional granulated sugar.
Bake: Bake 55 to 65 minutes, covering loosely with aluminum foil at 30 minutes, until the top springs back when touched and a toothpick inserted comes out clean. The exact timing will depend on your oven and baking pan.
Cool: Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
Add glaze: Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing.
Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from wi…
Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!
The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!
French toast has always been my favorite breakfast. If I have a choice between pancakes, waffles, or French toast, I always pick French toast. It is the BEST and today I am sharing all of my tips for making perfect French toast. Don’t worry, it i…
French toast has always been my favorite breakfast. If I have a choice between pancakes, waffles, or French toast, I always pick French toast. It is the BEST and today I am sharing all of my tips for making perfect French toast. Don’t worry, it is SO simple, but SO good! And the best part?…