Blueberry Baked French Toast

You know how Pinterest is... you see all these beautifully taken pictures of things that you want to eat or make and you repin them thinking you'll make them soon... but then you don't. All of those food pictures sit there for you to drool over and dream about how amazing your sure it tastes. I am determined to make more of what I pin. Whether it's meals, desserts, snacks, crafts, ways to organize, etc. I will do something!
So on the subject of pinterest and drool... I found this yummy looking French Toast. I love breakfast food. Even more I love breakfast foods that are sweet and have some type of tasty syrup or icing.
So this recipe comes from Chef-In-Training. I haven't had a chance to really look at her site but seriously the pics on the side look tempting and delicious! Bookmarked! The original recipe does call for it to be prepared and refrigerated and cooked overnight. I would have known and done this if there wasn't a cell tower down and internet down in my area Saturday night! So come Sunday morning we had to compromise and hope it worked when it was prepared and placed in the oven immediately. Oh my, it is good!

This is a perfect Sunday brunch meal. It is quick to prepare just remember the cook time! My hubby and both boys loved it. Iden especially loved the blueberries :]. If you're thinking about skipping the sauce and using your own store bought syrup... please don't! It is delicious and compliments it well!

Blueberry Baked French Toast
Adapted from: Chef-In-Training

French Toast:
1 loaf of French Bread cut into cubes
1 (8 oz.) package cream cheese cut into cubes
1 cup frozen blueberries
12 large eggs
1/3 cup maple syrup
2 cups whole milk
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg

Syrup:
1 cup sugar
1 cup water
2 TBSP cornstarch
1 cup frozen blueberries
2 TBSP butter

1. Preheat oven to 375 degrees F. Slice up your French Bread and arrange half of it in a greased 9 x 13 pan

2. Cut up your cream cheese. Sprinkle cream cheese and blueberries over the bread in the pan.

3. Top with remaining bread cubes.

4. In a large bowl; Mix together eggs, milk, syrup, vanilla, cinnamon & nutmeg.

5. Pour egg mixture evenly over bread. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 30 minutes (or until tops look golden). Top with syrup and enjoy!

Sauce: In a saucepan, cook water, sugar and cornstarch until thickened. Add blueberries and butter, allow to simmer for 10-15 minutes. Pour over French Toast and Enjoy!!

Cheesy Egg Puffs

One way that I am trying to be a better mother and wife is in the kitchen. I tend to cook the same few things every week for breakfast, lunch and dinner. My kids are not picky eaters, I love that about them! My kids will try anything I place in front of them... so why am I making boxed mac and cheese again? Because it's easy... because I know I can make it... because I get scared when I see a new recipe!

This needs to change. I need to change. For myself and my kids. I want variety. I want healthy. I want to make my family feel love and joy in the meals that I make. So... here come some recipes! In advance, I'm not a great photographer and most photo's are taken with my phone.


Cheesy Egg Puffs
Makes 4 servings
Adapted from Deceptively Delicious

Ingredients:
2 whole eggs
4 egg whites
2 TBS Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Pepper
3/4 C cauliflower puree
1/4 C shredded Cheddar Cheese

1. Preheat the oven to 400 degrees F. Coat 4 ramekins or coffee cups with cooking spray and set on a baking sheet. (I prefer using ramekins... probably because I love my orange ones so much!)

2. In a large bowl, whisk the eggs, egg whites, cauliflower puree, cheese, flour, baking powder, salt and pepper. Pour the mixture evenly into 4 ramekins. Top with extra cheese (my family loves cheese).

3. Bake for 20 minutes or until the eggs are puffed up. 

These are so light and yummy. I have a 5 year old and a 1 year old and both of them loved this! They will be really hot so allow to cool for a bit. I took the egg out of the ramekins for my boys and sliced them up to help them cool faster. Let me know if you try this and what you think!

Yummy Tummy Smoothie

My game plan this morning was to make some yummy and healthy muffins. I didn't read the recipe last night and I didn't wake up early enough this morning to get it started. The oats for the muffins needed to soak in milk for 1 hour. The boys were already up and hungry! Think fast mom! I am trying hard to add more healthy choices into our meals throughout the day and also more variety (there is only so much oatmeal and cereal a woman and two boys can take). So I looked at Iden and said, "smootie?" His eyes lit up and he shouted while jumping in the air with his fist up "YEAH!". Man I love his enthusiasm!

I tried looking on pinterest for a smoothie recipe and couldn't find anything I liked or anything that I had everything on hand of. I looked on my favorite cooking/baking sites and the same thing. So we created our own and Iden gave it the name: "Yummy Tummy Smoothie!"... because it is yummy in his tummy DUH!


Yummy Tummy Smoothie
Makes enough for a hungry preggo mama, a 5 year old and a little for a 1 year old.

1 cup milk
2 TBS yogurt (we used Strawberry yogurt)
1 TBS honey
2 TBS protein powder (vanilla flavored) (optional)
1 banana
1/2 apple
1 cup strawberries
2 handfuls of spinach
1 cup ice

Blend it up and enjoy! Both of my little men enjoyed it so much I had to give them some of my portion.


What are your favorite types of smoothies? I'm thinking about making more to give me and these little men more fruits and veggies!


Becky

Chocolate + Bananas + Bread = So Tasty!

It seems life is ever changing. This was my first week going from being a busy full-time working mom to working part time. I'm a few months away from being a full-time SAHM and I am so excited! With more time at home I get to do the things I love and spend time with my favorite people: my husband and my son. I have been baking like crazy this week and it feel great!

This recipe is so easy, comes out looking amazing and its delicious!

Two-Tone Banana Bread

(I got this recipe from Better Homes & Gardens: Holiday Baking magazine 2008)

Prep: 25 minutes

Bake:55 minutes

Cool: 10 minutes

Makes 16 servings

Ingredients:

2 cups all-purpose flour (I use unbleached)

1 1/2 teaspoons baking powder

1 teaspoon finely shredded lemon peel

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

2 eggs, lightly beaten

1 1/2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

1/2 cup butter, melted (I use unsalted)

1 tablespoon dark rum or milk

2 ounces semisweet chocolate, melted and cooled

1. Preheat oven to 350 (F). Grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan; set aside. In a large bowl combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.

2. In a medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add the egg mixture to the flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1 1/4 cups) to a medium bowl; fold in melted chocolate.

3. Drop alternanting spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently swirl through batters to marble.

4. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.

5. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

This bread makes your house smell wonderful! And the swirl effect that comes out when you slice it...

is awesome!

Happy Baking!

Becky