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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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Using the Greek cream cheese and yogurt in this recipe will create a much silkier, soft and healthier result. Add this delicious frosting to any cupcakes and you'll have some happy friends and family. He's sure to melt when you serve him some of these yummy holiday treats. Use your imagination for the decorating, or involve the kids! This recipe is been always a hit with our students during our Saturday classes or our summer camp. Its a variation of everyone's favorite French Toast. This version its easy to make and perfect for on the go!. Perfect during school time and can easily be prepared the nigh before. Just stick in the oven and ready to go! These gluten free pancakes are super delicious and nutritious. We recommend not to over mix them so the more lumps the better the turn out. You can serve them with your favorite fruit and pure maple syrup! YUM YUM! This recipe is a cross from a cinnamon roll and an apple pie. It's low in sugar and you could substitute the regular pie crust for a gluten free one, found in a health food store.
We prepared this recipe in our cooking school during a kids class, and everyone had so much fun rolling out the dough and placing the cinnamon mixture on the pie log then cutting them into circles. It was for sure a hit! This variation of the classic PB&J sandwich is going out for those gourmands with severe Peanut allergy and for the parents that want to pack the classic sandwich in their kids school lunch boxes but are advised against it by their Peanut Free School(we serve a couple of them.) Peanut allergy is life threatening, I know because my son was born with this allergy and had never tried PB&J for the obvious reasons. The day that I made him his first SB&J sandwich his first reaction was- "where has this Sunbutter been all my life?(LOL). Now we keep a jar in the cupboard and serves as a good replacement for Peanut butter in most of my family recipes. BTW- this is such an easy recipe that even a four years old can make it! Spring break has arrived to South Florida and with it visiting friends and family. Having a full house involves large breakfasts menus and we have decided to share this one with all of you since is one of our favorites.  It takes about an hour to make and it can be refrigerated for a few days and reheated at service time.

You can make individual servings on a muffin tray (just make sure you are using a good quality mold) or a springform pan.

Tip: don't just serve this baby for breakfast, it can also be served for brunch, lunch or dinner! Use it as a side and serve it with salad, ratatouille or baked sweet potatoes! Just made this recipe last night for our Adult Cooking class and it was a hit! The aroma of the Lobster pre-cooking in the oven was the omen of a good meal, the smell of the Brandy reducing into the shallots and the taste of the fortified stock had us smiling since the beginning. Like all good things, Risotto takes time and this recipe is well worth the waiting! Read the notes underneath on how to fortify your stock  and how to precook your Risotto so you can prepare it at least a day ahead(good idea for parties). Also, calculate about 1/2 cup of uncooked Arborio per person so you don't end up with too much left over. When having leftover Risotto, you can always form the cold mix  into patties and cook them on a skillet on low heat for 5 minutes(make sure you cook both sides of the patty).  You can also place the mix in a cupcake baking pan(fill only 1/2 of each cupcake), top it with shaved Parmesan and cook at 350 F until golden brown! BTW! If you are in the Miami area or are planning to visit and would like to try our Adult Cooking Classes check out the menus under the Adult Cooking Classes tab and book your class today! See you soon! vegetable-lasagnaThis vegetable Lasagna will keep you coming for more. The different combination of veggies, tomato sauce, ricotta cheese and Bechamel sauce makes it a perfect dish!
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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