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- We're about to turn this super heavy watermelon into the most glamorous watermelon pizza you may ever have. I will show you how I make it. We have our watermelon. I like to cut it in half first, so it's a little bit more manageable. So, cut it in half, and then from there, you're just gonna cut a nice, beautiful little slice. Just like that. Alright, so let's cut one more right here. You don't wanna go too thick. Probably about half to one inch is perfect. And the best part about being the chef is that you get to eat all the scraps. Alright, so we have our two little watermelons halves here. Two halves make a whole, right? So, we're gonna make a little pizza. So basically what you're gonna do here is you're gonna take your Greek yogurt, and this is the best, best new breakfast. I make this all the time now. So you're gonna take your Greek yogurt. And I like using Greek yogurt because it's nice and thick. So try just to make a nice coating over the watermelon. And I like to use an offset spatula, just to help me smear all that Greek yogurt all over, and I like a really nice, thick coating. Do your other side. Now, it's time to have a little bit of fun. So here I have some silan, which is a date syrup. So imagine molasses and maple syrup had a baby. So super sweet, really good. If you don't have this, you could totally use maple syrup. It's fine, it's okay. But if you can get this, it's worthwhile. You just wanna take this, and give a nice little drizzle. That looks so good. Gorgeous. Alright, that's the silan. And now, it's time to have some more fun. We have our granola. And you wanna use, you could either make home-made granola if you'd like, or if you're lazy like me, go to the store and buy your favorite granola. Nobody's gonna know. So you just take it and give it a little sprinkle. A little sprinkle. This looks so fun. Just keep going. Just keep on going. And now we have color. I love putting color on my food. So let's do it. We have some herbs. And I like to get my herbs fresh from my garden, but go to your local grocery store and buy some basil and some mint. And I like to use the really small leaves, 'cause you don't wanna be like chomping on like a big old leaf. Smells so good. I love it. How pretty does that look? So now we have the mint, and same thing. You're just gonna use these little tiny baby leaves in here. Just sprinkle it around. Now, to finish it off. We have some gorgeous edible flowers. They really are edible, seriously. Like, you could eat them. I'm eating a flower. They're edible. It's really cool. So edible flowers. You could either find them in the herb section of your local grocery store, or some specialty markets have them. Kind of depends on the season. I think it's a little easier to find them in the Summertime. Oh I'm so excited. Okay, so now we call it pizza because we're gonna make it into little triangles like a pizza. So take a handy dandy knife. And you just wanna go in between all your flowers. You don't really wanna cut your flowers. They're so beautiful. Don't hurt them. And that is why we call it pizza. Watermelon pizza. This is like the best, most beautiful breakfast you could ever make for yourself, and it's so darn easy, it's a joke. Oh, I, want, you. It didn't even make it to the plate yet. Oh my God, that's so good. Oh my goodness. Not only are they beautiful, but it's creamy. You have that sweetness from the silan. And then those little pops of herbs, and the crunch from the granola. It's flavor, color, texture, everything all together, and basically everything you want for breakfast. Enjoy. - Hi my friends. Dan Churchill here. Today we have three ingredients to tasty breakfast heaven, with a sweet potato hash. Let's get into it. So first thing you need to do is peel your sweet potato. Take off the tip of each side of the sweet potato, and then what you're gonna have is this food processor. Now if you have one of these with the grater attachment, it makes life so much easier. Alternatively, you can use just a grater, and do it by hand and skip the gym for the day. So cut them up into the size that will allow them to fit through into the machine. Turn it on. Here you have these beautiful strands of sweet potato goodness. And they can be used for pasta alternative, they can be used in salads. So keep it in a container, in the fridge, and you're sorted for a variety of meals. Over to our pan. So on a medium high heat, add a nub of butter to the pan. Just make sure you circulate that butter 'til you get into every nook and cranny. Grab your strands of sweet potato. Pop 'em into your pan. And then coat the butter all over the sweet potato, allowing to maximize the flavor, and extraction of moisture. So once you lose your moisture, you're left with maximum flavor. That's always a win. Add a pinch of salt. When it gets to the point where each strand has been coated, you wanna start to flatten it down, and the flatter you push down your sweet potato, the more crispy that base is gonna be. And you're gonna create three holes. 'Cause that's where your eggs are gonna land. For this next part, we're gonna crack an egg straight into the pan. Sprinkle in some cheese, just to bring it all together. Now that we have that epic crispy base, it's time to put it under a broiler so you cook off those eggs, too. And there you have it, my friends. Three ingredients to sweet potato heaven. And to be honest, I wanna go there straight away, so dip in. Yep, crispy base. Get all your forms of social media hashtags involved, because this one is worth the typing. Oh that is so good. That is actually so good. Like, all you camera guys right now, you guys should be tasting this. I'm not even joking. How many forks do we have? Do we have enough forks? Could we get some more forks? - A boureka is a flaky Middle-Eastern hand pie. And my version has got breakfast sandwich fillings, and is topped with everything bagel seasoning. They are delicious, and perfect for a brunch party. Let's get started. For my first step I'm just gonna melt some butter in my pan, and then I'll crack my eggs into the bowl for my scrambled eggs. I've got four large eggs here. And then I'm going to add some shredded mozzarella cheese and some finely chopped chives. At home, I just run outside and yank some chives from my garden, when it's warm outside. And I like scrambling eggs in a pan that's pretty hot. I know that a lot of people like to scramble them low and slow. But I like to get her done really quickly. And I cook my eggs as if the bottom sort of forms a crepe. And then we'll just pull that back, and let that additional egg mixture hit the pan, and get heated through. And now it's important with these to make sure that you turn the heat off before they're fully done cooking, because that way, when they go into the oven, and they continue to cook, they won't get dried out. So they're still quite wet, but we're gonna turn the heat off just so that when they cook in the oven, they're still gonna remain moist. I'm gonna transfer this back to my bowl. It's okay that there's raw egg in here because again, these are gonna go in the oven and cook. Season them with some pepper. A good pinch of salt. And some hot sauce. If you'd like. Oh shoot. - [Camera Man] Whole bottle of hot sauce. - Woops. These are gonna be some spicy bourekas. Take two, hot sauce. And if you'd like, you can add a little bit of hot sauce. Okay, I'm gonna set these aside while I roll out my puff pastry dough. This has thawed in the refrigerator overnight. And it has gotten nice and soft. I'm just gonna sprinkle my work surface with some flour so that it does not stick. So what we're essentially making is a breakfast hot pocket. And it's make with puff pastry. It's inspired by a snack that is really common in the Middle-East called a boureka. And on the street, you can find them stuffed with cheese, or potatoes. All sorts of different fillings. And they're so flaky and buttery and delicious. And if you'd like to add bacon, or breakfast sausage, or a different type of cheese, you should go for that. Alright, so I have my puff pastry rolled out. And now I'm gonna cut out my squares. This recipe will make six large bourekas. Now I'm just gonna take my offset spatula, or you can use a knife, and I have some scallion cream cheese here, which is my favorite flavor of cream cheese. And I'm gonna spread it right onto my puff pastry. So be careful here because the puff pastry could rip. So just gently spread your cream cheese onto the pastry, just like that. And then we will spoon some eggs over the top. And then I have an egg wash here. Just one egg beaten with about a tablespoon of water, that we'll use our pastry brush to brush on to the edges, and then that'll help seal everything in, so we have no cheese or eggs oozing out in the oven. And you can fold it over like a rectangle, or you can make a little triangle. And then we're gonna pinch these edges really well to seal them shut. Now I'll just transfer these over to my baking sheet. I'm just gonna give the tops a little brush of egg wash, and that'll make them really nice and shiny. Just a nice thin layer over the tops. And then my final step before getting these in the oven is that I'm going to sprinkle them with everything bagel topping. Mixed into this little bowl, we have sesame seeds, poppy seeds, minced dried garlic, and minced dried onion, and a little bit of salt. And these bourekas are gonna get a coating of that, and you're gonna kind of feel like you're eating an everything bagel. Which is helpful for me because where I live, in the middle of nowhere, we really don't have that much access to bagels. So this everything bagel topping has kind of been a lifesaver on some Sunday mornings, when I have that bagel craving. And these are ready for the oven. They are gonna bake at 375 for about 30 minutes, until they're nice and golden brown on top. These are baked and ready for breakfast, and I'm gonna show you my favorite way of eating them. You just dip the corner into some ketchup, and bite it right off. It's about to get flaky. This little pocket is reminding me of so many of my favorite things. Everything bagels, a breakfast sandwich, and hanging out on the streets of Tel Aviv, eating a boureka, and getting crumbs all over myself. These are ready to be the hit of any brunch party. I hope you enjoy. - The decadent cinnamon sugar waffles topped with strawberry ice cream, are the perfect way to jazz up your morning, and add a little bit of sweetness to your day. Let's make these. For the batter, I'm starting with the wet ingredients first. I'm gonna drop my eggs into my mixing bowl. I'm going to add a splash of vanilla. Next, I'll pour in my milk, and a little bit of oil. And then just grab my whisk, and whisk it all together. Set that aside, and then get started on my dry ingredients. I have my all purpose flour. To that, I'll be adding a little bit of cinnamon for some flavor. Next, I'm adding the baking powder, and my sugar. And a little pinch of salt. And then just mix that all together. And now I'm just going to combine the wet ingredients with the dry ingredients. And whisk this all together until I have a smooth batter. And whisk until you have no clumps remaining. I have my waffle iron heated, and I'm going to add my waffle batter into the center. And give that a few minutes. While I'm waiting for my waffle to finish, I'm going to work on my cinnamon sugar coating for these waffles. I'm going to combine some brown sugar and white sugar in a bowl. Going to add some cinnamon to this mixture, and just a touch of nutmeg. I'm just going to mix this all together in my bowl. Perfect. And now let's check on that waffle. That looks perfect. Time to get it plated up. I'm gonna carefully lift that out of the waffle maker. And I like to break these up into little pieces. To get the cinnamon sugar to stick better to the waffles, I've just melted some butter, and I'm going to coat both sides of the waffles with it, and then dip them into the cinnamon sugar. But I'm not done yet with my waffles. Today, I'm adding extra garnishes. I'm gonna pour some maple syrup over the top. Next, I'm going to add some sliced strawberries to the top. I love adding fresh berries to this recipe, and you can add your favorite type. Blueberries, raspberries, or even blackberries will work great for this recipe. And now for my favorite part, the strawberry ice cream. I'm gonna add a large scoop, and when you add the ice cream to the hot waffles, it just melts all over everything, and it tastes so good. Time to dig in and enjoy it. Mm, these waffles are as good as they smell. They're just so full of flavor. I love the cinnamon sugar and the ice cream on top. My favorite way to enjoy waffles. Now go make them for yourself. - Love can be complicated. But taking my love of peanut butter and jelly, and French toast, and combining them, into a Hot Pocket-like pita, is not complicated at all. It might be sinful, but that's not a bad thing in the kitchen. Let me show you how to make it. French toast. It's a delicious thing. You're gonna make a little eggy bathy bath. This is heavy cream. It's a wonderful, wonderful product. I highly recommend trying it. And that cream just adds a little extra fat, and also drags this French toast into creme brulee territory. Because the creme, the cream, is gonna burn on the pan, brulee. Boom. Now I don't know about you, but I loved peanut butter and jelly when I grew up. So what you're gonna do is you're gonna cut your toast thicker than normal. Whatever you think thick is, go 50 to 100% thicker. And then in the top side, you're gonna come in with a knife, and you're gonna make a little pocket. So, I'm gonna put some peanut butter in first. Really try and spread it in there. Here comes some chocolate chips. Eat it right up like a monster. Gotta love it. And jelly. Boom. You really don't have to futz with it too much because the heat from the pan is gonna melt all these, and they're gonna mingle and become a jacuzzi of three very good friends. So, here we have our pocket filled, and we're gonna put it into our egg and cream mixture. We're gonna turn on our pan. Let that goodness get in there. Butter. Pan. It's okay if you get a little brown butter. That's totally fine. Here we go, right on top of that butter. Give it a little spin around. Let that egg coagulate. Here's an interesting concept. You can baste this area that didn't seem to get as much of a tan as the other part. Alright, let's take a look at side number two. Ooh, that's very nice. Here we go. Cinnamon sugar. Fundamental. This is reduced sap from the maple tree. Also known as maple syrup, oh baby. And now the moment that we've all been waiting for. Are you ready for the ooey, gooey, menage a trois, or peanut butter, jelly, and chocolate chips? I'm ready, here it comes. Mama mia. Now that is a wonderful way to start your day. Peanut butter, jelly, chocolate, reduced maple tree sap. Oh man. Okay, so what's going on here is-- You've got the high end, which is the sugar, and the fruit that is reduced down into a jelly. And then you've got the bottom end, which is big and round, and it's the peanut butter and the chocolate, and they're holding down, they're laying down the beat. They're slapping the bass, you know what I mean? So what you have is a complete picture. Anyone you make this for will be super duper happy. - This dish is my all time favorite breakfast. It is a sweet potato hash, with bacon and runny, perfect eggs. It is the perfect breakfast, lunch, or dinner, and I am going to show you how to make it. It's super easy, and it only takes one pan. You're gonna start with bacon, because everything good starts with bacon. So you're just gonna take your strips of bacon, and add it to your pan. While the bacon's cooking, you're gonna finely chop your sweet potato, prepare your minced garlic, prepare your minced onion. So when your bacon is halfway done, you're gonna obviously do a little flip. Make sure you turn it away from your face, because you don't want bacon fat splashing up on your face. You wanna cook your bacon to a point where it's a little bit before the done-ness that you want. Depending on how much bacon fat was rendered, you're either gonna want to just cook the hash in the bacon fat, or you're gonna wanna add an additional cooking fat. But coconut oil is really great, 'cause it has a high smoke point. So probably about a tablespoon is a good amount for it. So we'll just add that to our pan and let that heat. We're gonna add our minced garlic into the pan, and we're gonna add our chopped onion. And we're gonna saute that for just about two to three minutes. Making sure it doesn't burn. 'Til it just kinda gets that light brown. Sweet potatoes take a little bit longer to cook, so what I'm gonna do is I'm gonna add these in. I'm gonna make sure that they are finely coated in cooking fat, which is gonna give it that kind of crispy fried potato that you're used to getting at maybe a diner, or a restaurant. This was my go-to breakfast when I was trying to impress the men. They always really responded well to this one. It takes some time to cook that, so you really wanna keep an eye on it. The sweet potato chunks should be relatively small. While that's cooking, we're gonna take our bacon, and you're gonna use every bit of will power to not eat the bacon before you add it to the hash. I like to get the most bang for my buck with bacon because if every bite has that perfect amount of bacon in it, I'm happy. I cut the bacon lengthwise down the center, into two long strips like that. Chop it like this. Pretty thin. I'm just gonna keep stirring this, making sure it doesn't burn. It's time to add the bacon. We're just gonna mix that in nicely here. I think the challenge with healthy eating is that people look at it like it's not satisfying. As you guys can tell right here, this is gonna be an incredibly satisfying breakfast. And when your bacon's done, everything's nicely combined, and the bacon is crispy, it's exactly how you want it, we're gonna take it from the pan, and we're gonna transfer it into our bowl. So we're just gonna tent that over here. Number three use of the pan. These are pasture raised eggs. One trick for perfect over-easy eggs is you wanna crack the eggs into a glass dish first. And look how yellow and bright those yolks are. That's that you're gonna find with a lot of pastured eggs. It'll have a really bright yellow yolk. So we're gonna pour our second egg in. Sprinkle with a little bit of salt and pepper. You don't need a ton, again, because we have that bacon that has that beautiful salty smoky taste. We're getting there, we are making progress. These look so beautiful. Oh my goodness. That bright yolky egg. Slide that under there. Here we go. Look at these eggs. Beautiful, ah, I'm so excited. Okay, our eggs look perfect. We're gonna turn off the heat here. We're gonna top our eggs on the hash, beautifully like this. Oh. Look at that beautiful egg yolk dripping out. For the sake of this looking really delicious, get a bite of bacon, egg, and hash. Oh yeah. That's it. Man, that is delicious. - Today we're making smoothie bowls. Super fresh and delicious, you're gonna wanna start your day with this one. Let's get started. We're gonna start with our frozen ingredients. So we've got our frozen pineapple. We've got frozen blueberries, to give us a nice base color from our fruit. And our frozen banana. And that's gonna help with thickness of the smoothie. Alright, our main coloring, which is all natural, comes from butterfly pea chute powder. Add our coconut milk. Just a bit, 'cause I like 'em nice and thick. And we'll blend. Make sure your blender does not dance off the counter. Alright, now we're gonna plate our beautiful smoothie bowl. Oh my God, the color on this is great. It's beautiful and thick. Alright. Now that our smoothie's in the bowl, we're gonna garnish. I've got all these great tropical garnishes. We're gonna start with some kiwi. And that'll go right on top. Alright, we've got some sliced pineapple. And you can do any fruit you like on this. Got this beautiful pink dragon fruit. Just get it all in there. Alright, and some toasted coconut. Just sprinkle that on. And that's it. Got a great, beautiful breakfast. You're gonna wanna start your day with this one. This is a great fresh breakfast, super easy to make. I hope you try it. - We are making some pumpkin pie pancakes. So they're gonna be sweet, delicious. They're gonna have a pumpkin puree in there, and that's our first step. So really easy. We're gonna dice up some pumpkin. We're gonna throw it in some hot water, and we're gonna boil it 'til it's tender. Next step is to blend it, and it'll turn out like this. You'll have a really smooth, beautiful, bright in color puree. To make it better, we've got some self-raising flour. Straight into a large bowl. We're gonna go with some brown sugar, just to sweeten it a little bit. We've got some baking powder, and this is gonna make it light and fluffy. It's gonna give it that lift. 'Cause the pumpkin puree itself is quite dense, so you need baking powder in there. And some cinnamon. So pumpkin, cinnamon, pumpkin pie. It's a classic mix. We're just gonna make a little well with our flour, push it to the sides. Break the brown sugar up, and then we're gonna start with our wet mix. We've got some milk. It's gonna go straight into our dry mix. I'm gonna add one vanilla bean. Very carefully with a knife, just run down the side of the vanilla bean. And what you're after is the little seeds inside. Using the back of your knife, slide the vanilla seeds out of the pod. This is what's going in our pancake mix. Using your vanilla bean, just scrape it off, using the vanilla pod. That way you get it all in there. Next step is one egg. So we're gonna go one egg into our batter. And our pumpkin puree. Give it a whisk, and while you're whisking, last but not least, we're gonna add two tablespoons of coconut oil. Slightly whisking. Just taking a dry mix from the side. Mixing it with the milk, that pumpkin, and all that flavor. And that batter is just looking so smooth and delicious, and look at that color. That's exactly what you're after. It's time to start cooking these little guys off. In a sort of medium to hot pan, I'm gonna add in some coconut oil. Cook that down 'til it's not solidified. And then add your pancake mix. So you can ladle it. I'm just gonna cowboy it, and do it by eye. You can see that self-raising flour. The outside is starting to cook, and bubbles are starting to come through from the bottom, and that's when you know it's time to flip. I'm gonna finish my pancakes with a really nice Summer berry compote. Berries into a pan, a little bit of lemon juice, and a little hit of maple syrup. It's that simple. Alright guys, that's it. Pumpkin pie pancakes. I guarantee you'll love it. We'll see you son, yo. - 12 beautiful delicious crumbly muffins are gonna be coming out of your oven in just 15 minutes. Trust me, they're amazing. They're brown sugar hazelnut muffins, and you're gonna love 'em. Let's make 'em. Alright, when you're making muffins, you wanna start off by separating your wet ingredients from your dry ingredients. So, I'm gonna start by adding all of my wet ingredients into a large bowl. So I have some brown sugar. This is just light brown sugar. Which is just granulated sugar that's been combined with some molasses, to give it that dark color. So depending on your recipe, brown sugar, or the sugar that you're using, could be considered either a wet or a dry ingredient. In this case, it's a wet ingredient because I'm gonna beat it with my applesauce, and all of my liquids, so that it's fully incorporated before I add it to my flours. Now I'm adding some applesauce. The pectin the apple acts as a very nice binder. So to the applesauce, I'm gonna add a little bit of maple syrup. So I'm doing a quarter cup of this. And I just like the flavor of maple syrup, because it's a little bit caramelly. It just adds a nice depth. And then I'm also gonna add in a half a cup of vegetable oil, or and mild oil. Okay so in here goes my vegetable oil. Now I'm gonna add a little bit of vanilla. So, a couple teaspoons. I always add vanilla to anything that I'm baking. And I'm gonna use a handheld mixer. Come here, buddy. Alright. And just beat this together. So you beat that. Make sure that it's really well incorporated. All of the sugars have dissolved. And the reason why we separate it is because I don't wanna overwork my flours. Because the more than you beat flour, the tougher your muffins get, and you don't want a tough muffin. So in this bowl, I have my dry ingredients, which is hazelnut meal, and some white whole wheat flour. And I like to bake with white whole wheat flour because it's a little bit milder. It's not as coarse, but it is a whole flour. A whole grain flour. It's just a white color, and that's why they call it white. So this gets mixed together. Just combine those dry things. And I'm gonna add a little bit of baking soda and baking powder. This is what's gonna help my muffins rise. And some salt. So that gets combined. So now we can add our dry ingredients to our wet. And I am gonna fold it in, so that I don't overwork my flour. Perfect. Alright, so now that that's mixed, I'm gonna get started on the crumble that's gonna go on top, and create a nice little crunchy texture for my muffins. So for the crumble, it's really just all of the same ingredients that we used before. I have some hazelnut meal that goes right in here, a little bit of flour, some brown sugar, and my new addition is chopped hazelnuts. Just for extra crunch. So I'm gonna break that up with my hand. If you wanna salt this, you can, too. I'll add a pinch of salt. And my liquid that's gonna bring this together into a crumble, more vegetable oil. So I'm just gonna drizzle this in, and you don't really need much of this. You're just gonna drizzle it, just until it starts creating clumps. And I like to do this with my hands so that way I don't add too much oil. I can really feel how crumbly it is. And that feels really good. I could add a little bit more oil. Just a little bit. Alright, I think that's perfect. And then what I'm gonna do is start filling the base of my muffin tins. So, I have a 12 muffin tin tin, and I'm just gonna sprinkle a little bit of that crumble at the bottom. And I like to do this because it just creates layers of texture. You can save all your crumble for the top, but I feel like this just makes it more interesting. So then on top of that crumble, I'm just gonna start spooning my muffin batter right on top. You can use an ice cream scoop if you want these to be the perfect size, or equal size, but I think it's fine to just eyeball it. Bring it just barely up to the tip of your muffin liner. Alright so, I'm gonna just pat it down, and then with that extra crumble, just top it again. And these are gonna pop, and that top is gonna get super crunchy. And it's gonna be the perfect breakfast. Alright, so our crumble is all sprinkled over the top. So these are gonna bake in the oven at a 350 temperature for about 15 to 20 minutes, and they're gonna puff, and get really crunchy on top, and be really warm and perfect for breakfast. So I'm gonna get 'em in there so that I can start eatin'. Okay, my muffins are finally done baking. It smells like a bakery in here, it smells amazing. And I'm just gonna take a bite. You see that crumbly top. That's my favorite part of the entire muffin. And it's so moist on the inside. It's so warm, it's so crunchy. I love the hazelnut on the top, it's perfect. It was so fast, and breakfast is now served. - The most important meal of the day, it is my favorite thing to make, my favorite thing to eat. Today I have French toast with homemade strawberry syrup. It's easy, and I'm gonna show you guys how to make it. Now we're going to start off by making our strawberry syrup. First, we're gonna turn on our heat. Nice medium low heat. We're gonna add our water. We're gonna add our sugar. You're gonna stir in your sugar with your water until the sugar is completely dissolved. Once our sugar is dissolved, you can go ahead and add your strawberries. Strawberry syrup is one of my favorite syrups. The sugar's gonna allow it to cook and become softer anyway, but you wanna mush your strawberries to kind of release the strawberry flavor. You can pretty much use any fruit you want. Kiwi syrup, kiwi syrup would probably be banging', 'cause it's like tropical and it's sweet. It's already naturally sweet. So we're kinda getting there already. The syrup is starting to get to a simmer. Now that I've let my strawberry syrup cook down and thicken, most of those strawberries have all been smooshed up, I can pour it into a bowl. We can just set this to the side and let it cool. Alright, let's move on to this French toast. We start off by turning our heat on. Kind of at a low, medium heat. And we can start off by adding all of our ingredients to the French toast mix. Were gonna have eggs, got some milk. We got our sugar, our nutmeg, and our cinnamon. Kinda wanna whisk all these ingredients together. Add a little bit of vanilla to it. And those are just your basic ingredients. You wanna make sure you break the egg. And once that's done, we can go ahead and set it to the side. Now the bread for French toast can vary so many different ways. You have French bread, you have brioche bread, which is a style of French bread. What you really want for your classic French bread is a nice thick slice. Now a good fact when you're making French toast, if you have stale bread, it's easier because it's gonna absorb the flavors inside of the French toast mix. Now we can go ahead, pan's hot enough. We can dip our bread with our French toast mix. You wanna make sure you coat well, get both sides, drain the excess. Go ahead and add it to the pan. You can do two at a time. Put 'em on the sides of your pan. When I first learned how to do it, I swear I was like the best chef in the world. I tell you. Like I used to make it every morning for my mother, for my family. And they actually really enjoy it. I didn't start making my own syrup though until like last week. Once it's toasted, you can go ahead and flip 'em. Let this side cook. You kinda don't wanna bother it too much. You wanna let it cook, let it toast on each side. As you can see, it's about done. We can go ahead and turn our heat off. Alright, now we're ready to plate. You can cut it in triangles. Kinda lay it all pretty. Got your strawberry syrup, homemade syrup that we just made. Kinda drizzle that over. Even got some powdered sugar. Got some whipped cream. Got some fresh strawberries, oh my God. Drizzle that. Alright, some fresh strawberries. I mean, you could have fun with it, really. Anybody could be a chef. As long as you know how to make something look pretty and taste good. And there you go. Alright, our French toast is done. Now we can go ahead and bite into it. Let's give this a taste. Oh my God. No lie, this is the best French toast I have ever eaten. I'm not lying. I'm being 100% honest. I made that? - How's my hair here? So this place behind me, they do coffee in an ice cream cone. I can't tell if that's crazy, or if that's genius. But let's go find out. This place is called Balzac's. I know, I know what it sounds like, thank you. It's like a coffee institution here in Toronto. And they have recently debuted the Instagram craze, coffee in a cone, i.e., a latte in an ice cream cone. I know it sounds crazy. I don't know if I'm buying it, either. I mean, what's wrong with the mug? I love the mug. The mug was great. What did the mug ever do to us? But then again, they sat it's eco-friendly, in that you can eat the whole thing. And you guys know I'm all about eating the whole thing. Grow up. Alright, so the mission is, one waffle cone, lined with chocolate, filled with macchiato. This looks incredible. I'm going for it. Oh. Oh my goodness. Yes. Who said anything about mugs? Mugs are for thugs. This is yup. Just like a mug, check this out. You got your usual cup of coffee, but what about this? How about that feature? Oh chocolate. Oh there's white chocolate in there too, I know it. I'm embarrassed. I thought this was gonna be a gimmick, but I quite like it. Hey, do you know where I could find the bathroom? No, you know, I don't see one. C-one. Why did the ice cream cone not wanna play with the popsicles? They wanted to be in a league of their cone. It never ends. I've got so many more, hold on. Sorry, I'm having trouble focusing. I've got a latte on my mind. This place is so hipster. Everyone is burning their tongues. What do you mean? They're sipping their coffee before it's cool. I don't even mind if I'm 30 minutes behind because it's better latte than never. Latte, late. Better late than never. - Growing up, Fluffernutters were always my favorite sandwich. I've grilled it to golden perfection, doused it with tons of powdered sugar, and served it up for breakfast. You're gonna thank me. Let's go make it. I have two brioche buns here, and I love love using brioche because it's nice and fluffy, and there's butter in here, there's milk in here. So it's much better than your average bread, which is why I love using it for French toast. So instead of spreading the peanut butter and the marshmallow in the center of the bread, I do it on the outsides, and that way we close it. And you dip it in the egg mixture, and it really soaks up all those flavors. So we're just gonna take our peanut butter. We all know my obsession with peanut butter. And I like to really lather it on there. Look at that. And then when you dip it in the egg mixture, that's what's gonna kind of seal in all your peanut butter and your marshmallow fluff. But if some does ooze out, like just so good either way. Alright, that's our peanut butter. And now for the marshmallow. Marshmallow fluff always brings me back to my childhood. My mom always used to put it on sweet potato pie, and we always just had it in sandwiches as well. Which is like, kinda crazy to think that was like our sandwich for school sometimes. Very like, healthy. But so good. Sticky and sweet. How fun are these? So while we work on our egg mixture, I'm just gonna get some butter heated in a cast iron pan. We'll get that nice and melted. So to our egg mixture, we have two eggs, der. You can't have an egg mixture without eggs. We have some heavy cream. Makes a nice rich custard-like egg mixture. A little bit of sugar to sweeten it all up. And some vanilla to give it that nice rich flavor that we love. And then just whisk it all together. That's it. Look at that. Looks so good. If you wanted to add some cinnamon, some other spices, go right ahead. Add that right in now. But I just like it as is. Oh, look at that. So you're basically just gonna stick your little sandwiches in here. And let them soak up all that egg. Leave it for a couple seconds, and then we'll flip it. Butter is getting nice and melted. Give it a little stir-around. When you're going French toast, you go all out. Use real butter, real heavy cream. Don't skimp on the good stuff here. I'm telling ya, it's worth it. Let's give it a flip. Oh, you see that? Really soaked all of that egg up. Come on, drink it up, little sandwiches. Alright, I think we're ready. In we go. So exciting. Nothing's better than the sound of sizzling butter. Oh, so good. Especially in the morning when you come downstairs, and somebody is making this for you, and you smell that butter, and you're gonna start smelling that peanut butter, and the sweet marshmallow fluff. Alright, so we're just gonna fry this up until it's nice and golden brown, and then we'll flip it, and do it on the other side. Yes. Alright, that is what I like my French toast to look like. Nice and golden. Oh, you see all the marshmallow, the peanut butter oozing out a little bit from the sides. Oh, so good. Whoever invented the Fluffernutter was one smart person. Alright, let's take these off. These look so good. All that goodness just oozing out. Alright guys. All you need now is just some heavy dusting of powdered sugar. Oh, this looks so good, and my kitchen smells insane. This is one of my favorite ways to wake up, especially on a Sunday morning. You guys gotta try this. You're gonna love it. Enjoy.

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