Croque Madame

by ImmaculateBites on 20 April, 2014

Crocque Madame

Don’t describe this Croque madame as just another grill ham and cheese sandwich. No, it is far from it. This bad boy is topped with béchamel sauce, Gruyere cheese and fried egg.

Making it an easy yet decadent sandwich that would bring back all French café memories, if you have ever been to France.

The cheesy goodness from this sandwich embodies comfort food. You will devour this sandwich in less than no time. Trust me.

Croque Madame

So Recently, I have been mildly craving crocque madame- just not enough time to make the stop at one of my favorite French restaurant at the farmers market, here, in Los Angeles.


This blog am telling you, is keeping me busy -not a lot of time to eat out like I usually do. Now, it is reserved for special occasion or when I take my son out.  I am not complaining… love, love  what I am doing.


This recipe is one that I got from watching Alex Guarnaschelli– from the food network channel. I like the fact that she omits the mustard and use the cheese sauce inside of the sandwich. This method is actually better.  It soaks up the bread making it tender and crunchy at the same time

Crocque Madame

As with most sandwiches, this one comes together quickly- even with the béchamel sauce. You will devour this sandwich in less than no time. Trust me. Words to the wise eat in moderation.









Croque Madame
Prep time

Cook time

Total time


Serves: 4

  • 6 ounces un-salted butter divided
  • 1½ tablespoons all-purpose flour
  • 1-cup milk
  • ½ teaspoons salt
  • 1 bay leaf
  • ½ teaspoon salt plus more for seasoning
  • 2 tablespoon grated onion
  • Pinch freshly grated nutmeg
  • Dash thyme(optional)
  • ¼ cup grated Parmesan /Gruyere cheese
  • 8 thick slices French loaf bread
  • 8 to 12 slices good quality ham (about ¾ pound)
  • 12 ounces Gruyere cheese, grated, divided
  • Nonstick spray
  • 4 eggs

  1. In a medium saucepan melt 1 ounce or 2 tablespoon butter over medium-high heat; add onions stir for about a minute or until foaming. Add flour, continue cooking, stirring frequently for about 1 to 2 minutes or until bubbling. Remove saucepan from heat. Then gently add milk, whisking constantly, until mixture is smooth, add bay leaf and thyme. Return saucepan to heat. Keep stirring with a wooden spoon, for 8 to 10 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in Parmesan, salt and nutmeg. Transfer to a bowl to cool.
  2. Heat a large cast iron skillet or grill pan until hot, oil with half of the butter then place bread on it and brown each side for about 2 minutes
  3. Transfer to a baking sheet and repeat with the remaining slices of bread sandwiches using the remaining butter.
  4. Top each sandwich with 2 to 3 slices of ham. Combine half of the Gruyere cheese with the béchamel sauce. Adjust for seasoning. Spread a small amount of the Gruyere sauce on top of the ham and top each with another slice of bread.
  5. Spread the remaining béchamel on top of the sandwiches and top with the other half of the Gruyere cheese.
  6. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
  7. Meanwhile, if using a nonstick skillet wipe any crumbs from the pan, then add oil. Heat on medium, add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. If you prefer a more cooked egg cook a little bit longer till desired consistency has been reached. Place an egg on top of each sandwich, and serve hot.




Pineapple Carrot Cake

by ImmaculateBites on 17 April, 2014

Carrot Pineapple Cake

Are you ready for Easter Sunday? In fact, it is one of my favorite celebratory days of the year. For me, it is less cultural and more spiritual – what could be more triumphant than the incredible work that Jesus did on the cross for us (his death and rising).

But to honest, after all the fasting and praying …


Carrot Pineapple Cake


The load just gets lifted off my shoulders and I am ready to start living again.

Carrot pineapple cake

Now, how is this for a decadent finale to your Easter meal?  I am excited to share this amazing carrot pineapple cake with you.  This is my all time favorite carrot cake, and I have encountered many variations throughout the years. The pineapple and the toasted coconut adds a tropical flare helps keep it moist.

Carrot Pineapple Cake

Everywhere I look, carrot cakes are cropping up. Just had to make it

Happy Easter  !











3.0 from 1 reviews

Pineapple Carrot Cake
Prep time

Cook time

Total time


Recipe type: Dessert
Cuisine: American
Serves: 10-12

  • 2-cups All Purpose Flour
  • 2-teaspoons of Baking Powder
  • ½ teaspoons baking soda
  • 1½ tsp. ground Cinnamon
  • ½ teaspoon salt
  • ½ teaspoon Nutmeg
  • 4 ounce melted butter
  • ½ cup canola oil
  • ¼ cup sour cream
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1teaspoon vanilla
  • 1 tablespoon grated orange rind.
  • 4 large eggs
  • 2 cups grated Carrots
  • 2 teaspoons vanilla extract
  • 8-ounce can crushed pineapple in its own juice, well drained or ⅔ cup crushed pineapple
  • ½ cup raisins (optional)
  • Cream cheese frosting.
  • 8 ounce unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1- 11/2-cup toasted coconut

  1. Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
  2. Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.
  3. Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
  4. Then add butter, sour cream, oil, and grated orange and vanilla mix well. Scrape down sides of pan.
  5. Dumb the flour mixture into the egg mixture and continue mixing.
  6. Stir in crushed pineapple, carrots and, raisins.
  7. Pour the batter into the prepared pan.
  8. Bake for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
  9. Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
  10. Cream cheese frosting
  11. In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Refrigerate until ready to use.
  12. Once you are done frosting sprinkle toasted coconut on top.

Please toast the coconut before adding to the frosting it adds a nutty crunch. Line a baking sheet with foil or parchment paper and bake the coconut for about 13-15 minutes. It browns up quickly; stir every 5 minutes to ensure even browning.
You may grate the carrots using the fine



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