Vegan Eggnog French Toast Casserole

A delicious vegan take on the traditional French toast casserole, with eggnog and warming spices added to the mix. Great for holiday brunches or cozy mornings on the weekends.

Ingredients:

• 1 loaf day-old bread, cubed
• 2 cups vegan eggnog
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup vegan butter, melted
• Powdered sugar, for dusting optional
• Fresh fruit, for serving optional

Instructions:

Preheat oven to 350F 175C

In a large bowl, whisk together vegan eggnog, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves

Add cubed bread to the bowl and gently toss to coat evenly with the eggnog mixture

Transfer the bread mixture to a greased baking dish

Drizzle melted vegan butter over the top of the bread mixture

Cover the baking dish with foil and bake for 30 minutes

Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the center is set

Allow the casserole to cool slightly before serving

Dust with powdered sugar and serve with fresh fruit, if desired

Butternut Squash and Brown Butter Ravioli

A delicious recipe for homemade ravioli with a brown butter sauce that tastes like nuts and is filled with creamy butternut squash.

Ingredients:

• 1 butternut squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 package wonton wrappers
• 1/2 cup 1 stick unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped walnuts, toasted

Instructions:

Preheat oven to 400F 200C

Brush the cut sides of the butternut squash with olive oil and season with salt and pepper

Place the squash halves cut side down on a baking sheet lined with parchment paper

Roast for about 40-50 minutes, or until the squash is tender

Once cooled, scoop out the flesh of the squash and mash it in a bowl

Season with salt and pepper to taste

Place a spoonful of the mashed squash onto a wonton wrapper

Wet the edges of the wrapper with water and fold it over to form a triangle, pressing the edges to seal

Repeat with the remaining squash and wrappers

Bring a large pot of salted water to a boil

Cook the ravioli in batches for about 2-3 minutes, or until they float to the surface

Meanwhile, in a skillet, melt the butter over medium heat until it starts to brown, about 5-7 minutes

Add the minced garlic and chopped sage to the browned butter, and cook for another 1-2 minutes

Remove the cooked ravioli from the water using a slotted spoon and transfer them to the skillet with the brown butter sauce

Toss gently to coat the ravioli in the sauce

Serve the ravioli topped with grated Parmesan cheese and toasted walnuts

Enjoy

Valentine Marshmallow Cupcakes

On Valentines Day, these Valentine Marshmallow Cupcakes make a delicious treat for your loved ones. They have a creamy marshmallow frosting, a moist chocolate cake base with mini marshmallows on top, and festive decorations.

Ingredients:

• 1 box of chocolate cake mix
• 3 eggs
• 1/2 cup of vegetable oil
• 1 cup of water
• 1 cup of mini marshmallows
• 1 cup of chocolate chips
• 1/2 cup of unsalted butter
• 2 cups of powdered sugar
• 1/4 cup of milk
• 1 teaspoon of vanilla extract
• Red food coloring
• Heart-shaped sprinkles

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a cupcake tin with paper liners

Mix the eggs, water, vegetable oil, and chocolate cake mix together in a sizable mixing bowl

Blend until silky and thoroughly mixed

About two thirds of the way up, fill each cupcake liner with cake batter

Top each cupcake with a couple of mini marshmallows and chocolate chips

When a toothpick is inserted into the center of a cupcake, it should come out clean after 18 to 20 minutes of baking in a preheated oven

Make the marshmallow frosting while the cupcakes are in the oven

Melt the unsalted butter in a microwave-safe bowl

Until the frosting is smooth, stir in the milk, vanilla extract, and powdered sugar

To make the frosting the appropriate pink or red color for Valentines Day, add a few drops of red food coloring and stir

After baking, allow the cupcakes to cool in the cupcake tin for a few minutes, and then move them to a wire rack to cool completely

After the cupcakes cool completely, use the marshmallow frosting to frost them

For this, a piping bag or spatula can be used

To make each cupcake extra festive, top them with more mini marshmallows, chocolate chips, and heart-shaped sprinkles

Its time to enjoy your Valentine Marshmallow Cupcakes