Category Archives: breakfast

Fabulous Saturday Morning French Toast


Look what made its way on our table Saturday morning~

Luscious, sweet, crispy on the outside & delicate on the inside……french toast perfection!

We had such a busy day planned but I wanted to take a few minutes to make a good breakfast for my girl and enjoy the early morning with her.  This was the perfect breakfast because it was SO EASY!

Here is the cast of characters:

  • 2 eggs
  • 1 tablespoon of 2% milk
  • dash of Penzey’s Pumpkin Pie Spice (cinnamon, allspice, nutmeg, ginger, mace & cloves)
  • Cinnamon Raisin Brioche Bread
  • Butter (I just got the new Land O’ Lakes with olive oil & sea salt – SO GOOD)

Whisk the eggs, milk & pumpkin pie spice

Dab some butter in a pan on medium heat

Then just dip your bread on each side and shake off excess and put it in the pan

Brown it on each side for about 3-4 minutes on medium heat


After you take it out of the pan~ dust it with powdered sugar and make it even more cute with a stencil or cut-out

Syrup is optional because it is perfectly sweet enough ūüôā

My girl LOVED the heart!

These were so good that leftovers were even fabulous 2 days later!




Lemon-y Blueberry-y Bread Love


Woohoo I got my MOJO back!

I got food poisoning a couple of weeks ago and let me just tell you- it changed the landscape of my life.¬† It was the worst experience I have ever had and to add insult to injury my little miss got a 24 hour stomach bug (unrelated).¬† Fortunately, I have her trained at the tender age of 4 1/2 that toilets and buckets/trash cans are the ONLY acceptable place to purge.¬† My mother still has nightmares and plenty of stories to tell about my trouble with mastering the above.¬† Poor Oriental rugs is all I’m gonna say!

Needless to say- the mere thought of food or anything related was out the door.¬† I think that is the longest break that Food Network & Cooking Channel have had on my tv in I don’t know how long.¬† It was actually depressing!¬† When you have grabbed such a hold of your passion and then you can’t bear to think of it- it can definitely bring you down!

Thankfully~ I am back to 100% and my passion resumes cause I was able to make this yesterday and was excited about it!

Lemon-y Blueberry-y Bread- YUM!

I had a pint of blueberries that needed to be used because the little person in my household declared she no longer likes blueberries~ news to me since she has been known to down a pint in 1 day!

I made this light as air and not overly sweet bread in which she had no problem scarfing it down- blueberries and all!

Let’s do the step by step below:

Here is the cast of characters:

adapted from allrecipes

350 degrees for 25 minutes

  • 1 cup fresh/frozen blueberries
  • lemon zest, 1 whole lemon
  • lemon juice, 1 whole lemon
  • 1/2 cup butter, melted
  • 1/2 cup Greek vanilla yogurt
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp baking powder (not pictured)
  • 1 1/2 cups flour (not pictured)
  • 1 cup sugar (not pictured)

First things first- Preheat your oven

Then zest your lemon

use a super fresh lemon- it yields more lemon-y goodness!  Also, for any of those virgin zesters-  the white stuff is pith and it is bitter and yuck so only run it across your microplane or grater one time.

Put the eggs, sugar, melted butter & lemon juice in the bowl.¬† Don’t put in your lemon zest like I did- it should be folded in later with the blueberries so it doesn’t lose it’s integrity!

Next up the dry ingredients~

Add flour, baking powder, salt to a separate bowl and slowly combine the sugar/egg mixture and blend.  After you have mixed the two~ add the greek yogurt

Then fold in the luscious & gorge blueberries and the lemon zest (since you won’t be like me)

Note that folding is not stirring~ stirring is going around in a circle~ while this is an oblong under and over technique~ trying to touch the blueberries as little as possible, as not to disturb the little beauties

Next you need to butter & flour your pans.  I used 4 small loaf pans and they were the perfect size for what I was trying to accomplish.

Then you will need to equally divide the batter in the pans and spread it out with a spatula- I just eyeballed it

Then check with a toothpick and when it comes out clean- they are ready.  I could tell these were ready because they were brown and pulled away from the edges


Once you have cooled for 10 minutes in the pan then invert them onto a cooling rack

It was love at first bite!

I think we have a loaf and a half left….because they are that good!

Have a fantastic Monday!

What is your favorite fruit to bake with?

Egg Nog Coffeecake ~ the perfect Christmas morning breakfast


After Thanksgiving, I had a ton of eggnog left over.  While I love the lusciousness & spiciness of it- I can only drink so much.  So I set out, with the help of my foodie friends, to find a deserving recipe of my favorite egg nog.

This is what I came up with~

Eggnog Coffee Cake

I am so excited to share this with you!!¬† Let’s get started

Cream the sugar & butter together~

My personal preference is to use a Kitchen Aid mixer to do this but since mine is MIA right now I pulled out the trusty old 1950 beaters and they work like a charm!

I have to share this with you- this is my FAVORITE egg nog–it has been for years.¬† If your grocery store carries it- run out and buy it today.¬† You can thank me later:)

Pour in the eggnog, add the sour cream, add 2 eggs, and a couple of teaspoons of freshly grated nutmeg

Now if you are one of those folks that despises sour cream~ I promise this is only for moisture and will in no way be like sour cream in the final product…pinkie swear!

Also, please don’t cheat and use the already grated nutmeg.¬† While it is perfect for some recipes- this one needs the real deal.¬† If you don’t have any available to you in your neck of the woods….order it here

This is my Christmas gift to you xo

Next you need to put the flour, salt, baking soda & baking powder together in a separate bowl

One very important part of this recipe is finding a little elf to help you:)

I needed a flour helper

And a mixing helper……

And most importantly help cleaning up aka licking the beaters……my elf didn’t fall off the turnip truck yesterday- she knew exactly what she was doing!

Pour the ingredients into a buttered baking dish

Make the streusel topping by mixing room temp butter, sugar, flour & freshly grated nutmeg together, until crumbly

Then sprinkle all over your batter, cover and pop in the fridge for 8 hours to set before baking….I know…what torture that was

Bake at 350 for 35-40 minutes and you will have this….

Serve with eggnog with grated nutmeg or spicy eggnog coffee from Green Mountain would be awesome!

Perfect for Christmas morning nibbling while opening presents!

Egg Nog Coffee Cake

adapted from Mandy’s Recipe Box

1 cup granulated sugar
1/2 cup butter or margarine, room temperature
1 cup eggnog
1 container (8 ounces) sour cream
2 eggs
2 1/2 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons freshly grated nutmeg
Streusel Topping
1/3 cup granulated sugar
1 tablespoon  all-purpose flour
1 tablespoon butter, room temperature
1/2 teaspoon freshly grated nutmeg
The final¬†pi√®ce de r√©sistance is an egg nog glaze….
I didn’t have any powdered sugar so opted out of it but it is the missing link
Egg Nog Glaze
1/2 c. powdered sugar

1-2 Tbsp. Egg Nog

It’s heavenly and won’t last long….

What are your favorite Christmas morning treats?