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Baked Babka French Toast Sticks with Chocolate Dipping Sauce
Breakfast European

Baked Babka French Toast Sticks with Chocolate Dipping Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
  2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
  3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
  4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
  5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Fastelavnsboller (Fastelavn Buns)
Breakfast European

Fastelavnsboller (Fastelavn Buns)

4.0

Prep
60 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes.
  2. 2 Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool.
  3. 3 Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.
  4. 4 Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling.
  5. 5 Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
  6. 6 Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

By mobygirl

Hot Mocha
Breakfast American

Hot Mocha

3.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
  2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Vegan Chocolate Banana "Pudding"
Breakfast

Vegan Chocolate Banana "Pudding"

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place soybeans in a blender; add water, a little at a time, and blend to pudding consistency. Add chopped bananas and cocoa; blend until combined.
  2. 2 Transfer to a bowl. Garnish with walnuts in the center and banana slices around the edges.

By Zazu

Chocolate French Toast
Breakfast

Chocolate French Toast

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
  2. 2 Heat a lightly buttered skillet or griddle over medium heat.
  3. 3 Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

By Maria Joy Schrock

Keaton's Mini Chocolate Pancakes
Breakfast

Keaton's Mini Chocolate Pancakes

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine flour, sugar, cocoa powder, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Pour milk, egg, and oil into the well and mix until moistened.
  2. 2 Heat a griddle over medium-high heat. When a few droplets of water bounce on the surface of the griddle, it is ready. Spoon batter onto the hot griddle by the tablespoon for mini pancakes. Cook until bubbles form and edges are dry, 1 to 3 minutes. Flip and cook until browned, 1 to 3 minutes more. Repeat with remaining batter.

By Keaton Grotegut

Decadent Chocolate Pancakes
Breakfast

Decadent Chocolate Pancakes

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
  2. 2 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
  3. 3 Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Francesca

Vegan Chocolate Banana Oatmeal
Breakfast

Vegan Chocolate Banana Oatmeal

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour cashew milk into a saucepan and bring to a boil over medium-high heat. Add oats and reduce heat to a simmer. Stir in cocoa powder, salt, and cinnamon until well combined. Sweeten with maple syrup. Simmer for 5 minutes. Add chocolate chips, stir, and cook until oatmeal has desired consistency, 1 to 2 minutes more.
  2. 2 Pour oatmeal into a bowl and top with banana.

By TheBlondeBaker

Cinnamon Apple and Banana "Granolameal"
Breakfast

Cinnamon Apple and Banana "Granolameal"

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place apple, bananas, granola, cinnamon, sugar, and cocoa powder in a container with a lid. Cover and shake until combined.
  2. 2 Melt butter in a skillet over medium-high heat. Add apple mixture; increase heat slightly and cook, stirring constantly, until cinnamon starts to darken and turn into a paste, 2 to 3 minutes. Stir in milk.
  3. 3 Reduce heat to medium; cook, covered, until flavors combine, about 1 minute. Uncover and stir. Cover and simmer for 1 minute more. Remove from heat and stir.

By BW559

Art's Southern-Style Chocolate Gravy
Breakfast American

Art's Southern-Style Chocolate Gravy

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

By Leslie Kelly

Mocha-Coco Smoothie
Breakfast

Mocha-Coco Smoothie

4.4

Prep
5 min
Cook
Total
240 min

Instructions

  1. 1 Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.
  2. 2 In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

By In The Raw

Carlie's Chocolate Oatmeal Waffles
Breakfast

Carlie's Chocolate Oatmeal Waffles

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Mix flour, oats, sugar, cocoa powder, baking powder, cinnamon, and salt in a large bowl. Whisk milk, eggs, and butter in another bowl; stir into flour mixture until batter is just combined.
  3. 3 Pour batter into preheated waffle iron. Cook until golden brown, about 5 minutes per waffle.

By sheerabell

Healthy German Chocolate Cake Oatmeal
Breakfast

Healthy German Chocolate Cake Oatmeal

3.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
  2. 2 Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

By Athletic Avocado

Best Vegan Chocolate Oatmeal Waffles
Breakfast

Best Vegan Chocolate Oatmeal Waffles

4.0

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.
  2. 2 Preheat a Belgian waffle iron according to manufacturer's instructions.
  3. 3 Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.
  4. 4 Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

By JW

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Cocoa-Nut Pancakes
Breakfast

Cocoa-Nut Pancakes

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
  2. 2 Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Chef Jake

Cocoa Oatmeal
Breakfast

Cocoa Oatmeal

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
  2. 2 Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

By Karen Moorse

Reduced-Calorie Chocolate Banana Oatmeal
Breakfast American

Reduced-Calorie Chocolate Banana Oatmeal

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour cocoa powder into a microwave-safe bowl and stir in cinnamon, sweetener, and salt. Add hot water and stir thoroughly until cocoa powder has dissolved. Stir in cold water until well combined. Stir in oats and banana until mixed well.
  2. 2 Microwave for 2 minutes. Remove, stir, and allow oatmeal to cool and thicken.

By HurdBird

Mocha Morning Breakfast Yogurt
Breakfast

Mocha Morning Breakfast Yogurt

2.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
  2. 2 Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.

By Culinary Envy