CONFIDENT COOKERY

You read the title, let's get starting making this so you can eat it! Ingredients  4 slices thickly cut bread- I used my recipe from the Fluffy Thick White Bread 3 eggs 1/2 cup heavy cream 1/4 cup almond milk 1 tablespoon sugar 1⁄4 teaspoon salt 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamon 2 tablespoons butter (for fry pan or grill) For the Maple Whipped Cream 1/2 cup heavy cream 2 1/2 tablespoons maple syrup Directions Beat eggs, milk, sugar, salt, vanilla extract and cinnamon in a large bowl. Beat only until well-combined but not excessively frothy. Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard!! Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight

 This was so fun to take a picture of and even more fun to eat! It's custardy, cakey and chocolatey! Who could ask for anything more? Ingredients 2  Eggs room temperature, separated 1/2 teaspoon Vanilla Extract 3/4 cup Sugar 1/4 cup Butter melted 1/4 cup Flour 1/4 teaspoon Salt 1/4 cup Cocoa Powder 1 tablespoon Nutella 1 cup Milk Directions Pre-heat the oven to 320 F line a 9 x 9 inch baking pan with parchment paper Beat the Egg Whites until stiff – keep aside Whisk the Egg Yolks, Vanilla and Sugar until creamy – add the melted Butter and whisk until combined Sift together the Flour, Salt and Cocoa Powder – add to the Egg/Butter mixture and beat 1 – 2 minutes Add the Nutella and beat until well mixed in Gradually pour in the Milk and beat until smooth Add the Egg Whites and gently mix through using a spatula – Pour mixture into the prepared pan and bake 1 hour – cool to room temperature and then refrigerate at least one hour or until set

 A rich, hearty, vegetarian, protein dense, flavourful stew! Who could ask for more in a stew? Ingredients 1/4 cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 (2-inch) piece ginger, finely chopped Salt and black pepper 1 1/2 teaspoons ground turmeric, plus more for serving 1 teaspoon red-pepper flakes, plus more for serving 2 (15-ounce) cans chickpeas, drained and rinsed 2 (15-ounce) cans full-fat coconut milk 2 cups vegetable or chicken stock 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces  Yogurt, for serving (optional)  Toasted pita, lavash or other flatbread, for serving (optional) Directions Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season

Ever had cinnamon raisin swirl bread or a variation of it? This is exactly what it is except you are making it and it tastes so much better! But you may be thinking it's not the same, you use black currants instead of raisins! Yes, yes I did, but hear me out, they taste better in this recipe then raisins!  Ingredients Dough 1/2 cup (113g) sourdough starter, ripe (fed) or discard 3 cups (361g) King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons instant yeast 1 tablespoon sugar 1 1/4 teaspoons salt 1 large egg 5 tablespoons (71g) butter, softened 2/3 cup (152g) lukewarm water Filling 1/4 cup (50g) sugar 1 1/2 teaspoons cinnamon 2 teaspoons King Arthur Unbleached All-Purpose Flour 1 large egg, beaten with 1 tablespoon water 1/2 cup (74g) black currants Directions To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased