Summer Fruit Parfait with Brown Butter Shortbread

I found this recipe from one of my favorite food blogs, How Sweet It Is, and fell in love! This fruit parfait is the perfect Summer recipe for a light breakfast or dessert. The tart berries mixed with the sweet sauce, the crunchy buttery shortbread and the creamy light coconut cream is a flawless combination. My favorite part is the shortbread, browning the butter gives it a huge burst of flavor, I loved the cookie and am planning on using it as a base for several other desserts. You have to try this one out!

Summer Fruit Parfait with Brown Butter Shortbread

Recipe adapted from How Sweet It Is

Makes: 4 servings
Printable Version

Ingredients:

• 1 stick unsalted butter
• 1½ cup flour
• ¼ teaspoon salt
• ½ cup sugar + 3 tablespoons
• 2 egg yolks
• 2 teaspoons vanilla bean paste
• 2 teaspoons vanilla extract
• 2 pints strawberries
• 1 package blackberries
• 1 package raspberries
• 3 peaches, cubed
• 2 cans coconut milk (whole fat)

Instructions:

1. Brown your butter in a saucepan and then transfer to a bowl and let come to room temperature and become a soft solid again (I did mine the night before).
2. Preheat oven to 325 degrees.
3. For the shortbread, mix the butter and ½ cup sugar until light and fluffy, about 3 minutes. Beat in the egg yolks one at a time and then add the vanilla bean paste. Slowly add in the dry ingredients and mix until combined.
4. Roll out the dough to ½ inch thick and use a biscuit cutter to cut the shortbread rounds. Transfer to a baking sheet and cook for 10-12 minutes. Once cooked let them cool on a wire rack and then crumble into a bowl.
5. For the berry sauce, combine half the strawberries, blackberries, raspberries, 3 tablespoons sugar and vanilla extract in a small saucepan. Cook on medium heat for 5-8 minutes until bubbly. Use a wooden spoon to break up the berries. Strain mixture. 
6. For the coconut whipped cream, refrigerate the cans overnight. In the morning turn them upside down and scoop out the cream, beat on high for 1-2 minutes until fluffy. 
7. To assemble the parfaits start with some coconut cream on the bottom, then add the berries and peaches, next goes the berry sauce and finished with the crumbled shortbread. Continue to layer each of these until you reach your desired size and enjoy!

Nutella Stuffed French Toast

This recipe is a show stopper! My husband made it for breakfast on Valentine’s Day, I know right - so sweet #besthusbandever.

This recipe combines my favorite food group - breakfast, with my favorite food - Nutella. I have an uncontrollable addiction to Nutella, if it is in my house I cannot resist eating it up immediately, it’s a problem.

The other great thing about this recipe is its super easy! Start by slicing a thick piece of challah bread, fluffy, eggy, delicious challah bread. Then stuff it with as much Nutella as you can, dip in the batter and grill. Top it with some fresh strawberries and homemade whipped cream. The combination of the rich gooey melted Nutella stuffed inside the toasted and butter challah with the tartness of the strawberries and smooth whipped cream is just pure gold. Please enjoy!

Nutella Stuffed French Toast
Recipe adapted from Cook Like A Champion
Makes: 4 Slices
Printable Version

Ingredients:

• 1 cup sliced strawberries 
• 2 teaspoons sugar 
• 1 cup heavy whipping cream 
• 1 tablespoon powdered sugar 
• 1 teaspoon vanilla 
• 4 thick slices challah bread 
• ½ cup Nutella (or as much as you can fit) 
• 1 large egg 
• ¾ cup milk 
• 2 tablespoons melted butter 
• 1 teaspoon vanilla 
• ¼ cup all-purpose flour 
• ¼ teaspoon ground cinnamon 
• ¼ teaspoon salt 
• Butter for griddle 

Directions:

1. Combine the strawberries and sugar in a bowl, set aside. 
2. Beat heavy whipping cream until stiff peaks form; add powdered sugar and vanilla, set aside. 
3. Cut a pocket into each slice of bread, taking care not to cut all the way through. Fill each slice of bread with about two tablespoons of Nutella. 
4. In a shallow dish, whisk together the egg, milk, melted butter and vanilla. Add the flour, cinnamon and salt and whisk until smooth. 
5. Dip the challah slices into the egg mixture, and then grill in a medium heat buttered pan for 2-3 minutes per side until they are light golden brown. 
6. Top with sliced strawberries and homemade whipped cream.