For the love of French Toast.....

I have a little confession to make. I've been craving breakfast foods 

ALL DAY LONG.

 I love breakfast for lunch and dinner, but not so much for breakfast. In fact, I can't stand breakfast for breakfast.

I was planning to make Tilapia with mango Salsa for dinner, but couldn't shake my enormous craving for big, thick, juicy, sweet french toast.

 hmm......So......good!

So, I put the Tilapia back in the fridge (hopefully it will be okay until tomorrow) and ran to reams to grab me a loaf of giant french bread slices.

Sometimes the most important thing for me to remember, when it comes to cooking for my kids, is the fact that less is more. Nothing fancy, just simple and delicious.

What a downer it can be when you slave all day, making a gourmet meal for your family, and they hate it, won't eat it and go for a peanut butter and jelly sandwich instead. 

Does this ever happen to you?

At the end of the day, the most important thing to me, is a giant smile, a thank you mom, and a full belly!

Seriously, nothing makes me happier. 

I'm pretty sure I'm the best mom in the world tonight for making 

good ole' French Toast..... gotta love it. 

There are literally thousands of different variations of French Toast. Here are a few recipes from allrecipes.com to wet your pallet.

Haitian French Toast

Prep Time: 15 Minutes Cook Time: 5 Minutes Ready In: 4 Hours 20 Minutes Servings: 6

"Slices of French bread soaked in orange juice, cream and spices."

INGREDIENTS:

1 French baguette 1 cup orange juice 1/2 cup heavy whipping cream 2 eggs 1 teaspoon ground cinnamon

1/4 cup white sugar 1 dash ground nutmeg 3 tablespoons butter 2 tablespoons confectioners' sugar for dusting

DIRECTIONS:

1.	Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
2.	In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
3.	In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

Stuffed French Toast

Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 4

"Cream cheese and raspberry jam sandwiches are transformed into wonderful slices of stuffed French toast! Feel free to experiment with this recipe - it's very versatile."

INGREDIENTS:

8 slices oatnut bread 1/2 (8 ounce) package cream cheese, softened 1/2 cup seedless raspberry jam

5 eggs, beaten 1/4 cup milk 1 1/2 teaspoons almond extract 1 tablespoon butter

DIRECTIONS:

1.	Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
2.	In a medium, shallow bowl, beat together the eggs, milk and almond extract.
3.	Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

Baked French Toast

Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 15 Hours Servings: 12

"A sweet and sumptuous baked French toast recipe which is prepared the night before and baked in the morning."

INGREDIENTS:

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices 8 eggs 2 cups milk 1 1/2 cups half-and-half cream

2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon 3/4 cup butter 1 1/3 cups brown sugar 3 tablespoons light corn syrup

DIRECTIONS:

1.	Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2.	The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3.	Bake in preheated oven, uncovered, for 40 minutes Banana Stuffed French Toast Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 6 "Thick slices of bread are stuffed with bananas and soaked in a rich batter in this excitingly different French toast recipe!" INGREDIENTS: 1 (1 pound) loaf French bread, cut into 1 inch slices 2 bananas, peeled and sliced 3 eggs, beaten 1 teaspoon water 1 tablespoon milk 1 teaspoon vanilla extract 1 tablespoon orange liqueur 1 teaspoon grated orange zest 1/4 cup butter confectioners' sugar for dusting DIRECTIONS: 1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each. 2. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated. 3. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve. Make Ahead French Toast Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 14 Hours 10 Minutes Servings: 8 "We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk." INGREDIENTS: 5 eggs, lightly beaten 1 1/2 cups milk 1 cup half-and-half cream 1 teaspoon vanilla extract 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices 1/2 cup butter, melted 1 cup light brown sugar 2 tablespoons maple syrup 1 cup chopped pecans DIRECTIONS: 1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight. 2. The next morning: Preheat oven to 350 degrees F (175 degrees C). 3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread. 4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving. IHOPs French Toast 2 eggs ½ c. milk 1/8 tsp salt 1 tsp vanilla 3 T. flour 6 slices of thick sliced French bread First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup. Coconut Syrup As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable! 7-8 T. butter ¾ c. buttermilk 1 c. sugar ½ tsp baking soda 1 tsp coconut extract Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Amiga to amiga....

I'm not sure whether I'm just a proud momma or if this really is unique and cute. It's probably a combination of both. 

So, last night Hazel came running in the house reciting her numbers in Spanish, all the way up to 15. I was a little shocked and asked her where she learned this. 

She simply said, "from Emily". 

It's hard to imagine a six year old and a four year old sitting around one day and the six year old teaching the four year old her numbers in Spanish, but it's true......

and I captured it on tape to prove it.

I love the innocence and pure joy little kids develop from being around one another. Although these girls are two years apart, theys are on the same page and very fond of one another.

Hazel counting to 15 in Spanish..... (or close enough)

This recipe is a keeper

I attended a great cooking class Tuesday night hosted by my neighbor, Becky.  She was absolutely phenomenal. I've set this woman on a pedestal when it comes to cooking/baking because she's the best in my book. I brought home a packet full of recipes and I will eventually make them all, but for now I want to share her Salmon with you.

I am a huge fan of Salmon! We try to eat it at least twice a week. I'm always looking for new recipes and ideas, this is spot on.....Enjoy!

Tin Foil Salmon

Place one large Salmon Fillet on a piece of heavy-duty foil. (Costco is great)

-Sprinkle Hidden Valley ranch dressing mix (powder) over Salmon.

Layer baby spinach

Chopped onion

Grated Parmesan cheese

Sliced mushrooms

Cut asparagus (I added this)

Thinly sliced red pepper (I added this also. Not in original recipe)

Ground salt and pepper to taste

Squeeze of lemon before serving

Repeat Layers.

Seal edges of foil around the Salmon.

Bake at 350 for about 30 minutes. (depending on thickness of your fish)

Note: My Salmon took about 50 minutes to bake because I put so much stuff on it. Make sure you check your Salmon after 30 minutes and adjust your cooking time accordingly. 

I bought 5 small Salmon cuts at Market Street because I wanted to avoid Costco today. It was just as good if not better. Plus, I got a loaf of their crusty sour dough bread to serve on the side. Yum!

When baked to perfection, the salmon should be moist and flaky and the veggies should be tender with a crisp bite!

A new chocolate chip cookie......

The Chocolate Chip Cookie debate

Honestly, I thought I'd already found the "best" Chocolate chip cookie recipe, but, next thing I know, I've found yet another winner that will knock your socks off. 

Maybe you can help me with this cookie debate. 

Here are both recipes. Try them and decide for yourself which one is better. 

I honestly CANNOT decide.

 I'd love to hear what you think!

Chocolate chip cookies

cookie recipe #1

1 lb. butter (I use 1 C. butter flavored Crisco & 1 C. butter)

1 ½ C. granulated sugar

2 C. brown sugar, packed

3 eggs

1 ½ tsp. baking soda

1 ½ tsp, salt

2 T. vanilla

6 C. flour

3 C. chocolate chips

 ***Cream together butter, granulated sugar and brown sugar. Mix well.

Add eggs, 1 at a time; mix well. Stir in flour, soda, salt and vanilla.

Add chocolate chips.

Bake at 350 for 8-10 minutes. 

Award Winning Chocolate Chip Cookies

Cookie recipe #2

4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla

pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Saturday night Joe and I went to a 

Brandi Carlile 

concert. 

She was phenomenal! She is this tiny little thing with the biggest voice you've ever heard. We were on the front row, sitting on the edge of the stage, enjoying her every expression up close and personal.

  I'll never forget it. 

If you haven't had the chance to listen to her music, here is a little sampling of songs. 

You can also go here and listen to her music. 

My favorite song is called "The Story".

 Check it out, it's worth 5 minutes of your time.

This video was taken by Myself, so it's not great, but the music is so cool and

you can get a feel for how close we actually were. 

Good times.....good times!