recipe: vanilla-brown sugar french toast

  Saturday morning. The best morning for a sweet, decadent breakfast. You get to sleep in (or if you're like us, 'sleeping in' as a parent means 8 a.m.). You've got two full days of no work, no commuter rush, no big plans awaiting you. You roll over in bed, stretch and see that the sun is shining outside and you think how good it feels to not have to rush to get anywhere. That's what weekends are for, after all.  The sole motivation for you getting up is the thought of that freshly brewed cup of coffee with your name on it. And this vanilla french toast just waiting to be devoured. I like to make this breakfast when I want to spoil my family. French toast feels like home to me. It's a comfort food. Back when I was still living at home, I distinctly remember the smell of my mom's french toast wafting up to my second floor bedroom. That would be enough to send my stomach rumbling.  These same memories are what I hope to instill in my son.  That boy loves to eat. And he loves when I make these. Coincidentally, so does daddy.  The only way to serve these are stacked with a very generous drizzle of syrup. I did mention you should spoil yourself as well, right? Coffee, OJ, and bacon are all optional but absolutely recommended! 

Vanilla-Brown Sugar French Toast  | adapted from This Gal Cooks | 
yields approx. 6-8 slices
ingredients: 1 loaf Challah bread, sliced into 1-inch slices (brioche is a delicious option too) 2 large eggs 1/2 cup heavy whipping cream 1 1/2 tablespoons brown sugar 1 tablespoon pure vanilla extract 1/4 teaspoon ground cinnamon  pinch of salt powdered sugar, for topping (optional) berries, for topping (optional) syrup, to serve
directions: 1. In a bowl, whisk together the eggs, heavy whipping cream, brown sugar, vanilla extract, cinnamon, and pinch of salt. 
2. Heat a griddle or skillet over medium heat. Spray with cooking spray or melt a pat of butter to coat the surface.
3. Dip each bread slice into the egg mixture, individually. Place in griddle or skillet. Cook until golden, about 2-3 minutes. Flip to the other side and repeat. 
4. Serve toast with berries, powdered sugar, and syrup. Enjoy! 

 


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weekend recap

Happy Tuesday friends! Hope everyone's day is going well. I have a great giveaway coming up this week, so please stay tuned for that. I am doing things differently this week with regards to my weekend recap because I was too excited to share the news about H&M yesterday. If you missed it, you can find it here. With that, I trust your weekend was sweet! Here is what I did this weekend:

• I made my little family some homemade cake batter pancakes this weekend. They were delish! 
• Pretty blooms to brighten up the gloomy day. I swear WholeFoods has the best selection!
• Great vintage sequin cardigan found at a thrift shop. Can't wait to wear it!
• Our go-to summer dinner: naked turkey burgers with avocado and tomato salsa with sweet corn. 
• What my mornings look like. Homemade iced coffee tastes better (and looks prettier) in a mason jar. 
• Spent Sunday at the park barbecuing and playing with some of my closest friends and our little families. Good times! 

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morning inspiration: sweets edition

one / two / three / four / five 





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my fave healthy picks

I've been following a fairly "clean" way of eating for the past few years and try to eat as healthy as I can. Not only because I am conscious of what I put into my body but also because it really makes me feel better. But sometimes, a girl has to have a cupcake...or two! Yes, in the same sitting....don't judge me. But if I do, I try and use healthier ingredients. For example, substituting all purpose flour for whole wheat and replacing oil for applesauce.  I spend alot of time researching and reading package labels so I can feed my family the best, wholesome ingredients that it sometimes feels like a job. But, I have found a few products that we keep religiously in the house and what I refer to as 'healthy indulgences' - basically items that are actually good for you, but are made with healthier ingredients.  I'm sharing a few of these products in the event there is someone else out there that is looking to make the switch to a healthier lifestyle. 

One - Justin's vanilla almond butter is so simply satisfying - I like to put it on sliced bananas or apples, on gluten-free waffles, or on vegetables and in smoothies. It's vegan, dairy and gluten free. So delicious! 
Two - Another Justin's favorite: organic peanut butter cups. They are so decadent and rich they can't possibly be healthy...but they are! 
Three - Chocolate milk is a comfort food (or drink) for most. It reminds me of my childhood when my mom used to make us Ovaltine. Yum! Silk's Chocolate Almond Milk is a favorite of mine when I want that chocolate taste but don't want to add calories - I generally prefer to eat my calories rather than drink them. It's perfect for a post-run snack as well as helps rebuild the muscles. 
Four - Van's waffles are so delicious for breakfast, or even as a snack. I prefer them with Almond Butter (number one), sliced raw almonds, fresh fruit, and a drizzle of agave. Sooo good! By the way, get a $1 off coupon or fill out a quick survey and get a free coupon to try the waffles. 
Five - So Delicious is an appropriate name for this creamy decadence. Dairy-free, Gluten and Soy Free; this almond milk ice cream is so delicious and tastes like the real thing, minus all the added calories and fat. I have yet to try the Almond Milk Mocha Almond Fudge but it is top on my list. I also want to try their Coconut Milk products. They are sold at Whole Food's and other health food stores. 
Six - Trader Joe's has some really good stuff. One of which are these Veggie and Flaxseed Tortilla Chips. They are low in calories and the flaxseed boasts fiber and heart-healthy Omega 3 fatty acids. Pass the chip! 

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recipe : red velvet pancakes with cream cheese glaze

Red Velvet. Oh, sweet Red Velvet. Some of you may already know my obsession with it. My husband shares my obsession. So, what better way to celebrate my love of red velvet and pancakes than on Valentine's Day with my love? These pancakes had me at hello. I've been tempted to make red velvet pancakes for awhile, and finally made it happen. I knew these were going to be good as soon as I smelled them cooking on the stove. They were decadent, rich, and tasted just like red velvet cake. The cream cheese glaze added the perfect finishing touch. What a perfect combination. Yum! We will definitely be making these again. 

Add a side of {semi} heart-shaped bacon. 

Red Velvet Pancakes with Cream Cheese Glaze 
adapted from Cooking Classy

Serving: approx. 6 pancakes

Pancakes:
1 1/2 cups organic white whole wheat flour
1 1/2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 tbsp white vinegar
1/2 cup organic sugar
2 large eggs
1 1/2 tbsp red food coloring (add more or less depending on desired color)
1 1/2 tsp vanilla extract
1/3 cup salted butter, melted 

Directions: Preheat a griddle on low to medium heat. In a mixing bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together. In a separate bowl, blend milk and vinegar together and set aside. Add in sugar, eggs, red food coloring, vanilla and melted butter. Mix until well combined. Slowly add in dry ingredients. Lightly butter griddle and scoop out 1/3 cup of batter onto griddle. Cook until bubbles form and then flip to other side until cooked through. Serve warm with cream cheese glaze and any garnishes, if desired.  

Cream Cheese Glaze:
4 ozs. cream cheese, room temperature
4 ozs. unsalted butter, room temperature
1 cup powdered sugar
1/2 cup milk (add more to thin out)
1/2 teaspoon vanilla extract
*refrigerate leftover glaze in airtight container

Directions: In a mixing bowl, blend cream cheese and butter until fluffy, with an electric mixer. Once well combined, add in remaining ingredients for about 1 minute. Add in additional milk if you want to thin out glaze. Serve over hot pancakes. 



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recipe : lemon ricotta pancakes

Sunshine Lemon Coolers. Who can forget these tasty treats? Cookies with that slight hint of lemon flavor and lightly dusted with powdered sugar. That's the taste I was hoping to replicate when I came across this recipe for Lemon Ricotta Pancakes. Talk about perfection. They were downright fluffy, with just a hint of lemon-y flavor, but not too overpowering. With a little syrup as an accompaniment, they were exactly what I was looking for to satisfy my lemon cookie craving. 

• Lemon Ricotta Pancakes
• |Adapted from Gourmet Magazine| 
• 4 large eggs, separated

• 1 1/3 cups ricotta

• 1 1/2 tablespoons sugar

• 1 1/2 tablespoons freshly grated lemon zest

• 1/2 cup all-purpose flour

• melted butter for brushing the griddle

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. 

Enjoy. 

*If you try these out, I would love to hear about it. 

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recipe : ragu alla clemenza

It's been a while since I've done a recipe post on the blog. Granted, I wasn't really inspired to do much during my pregnancy; I was lucky enough to appetite anything different. Now that that's all over, I am excited once again to try out new and interesting recipes. Such as Mario Batali's Ragu. The husband is a total steak and potatoes type of man, so needless to say once he knew the recipe called for Hot Italian Sausage and Meatballs he was game. I think what took the longest was searing the meat; but other than that, the recipe is pretty straight forward. 

P.S. Don't forget to ROCK THE VOTE today! Voting is our right; exercise your right to be heard. 

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recipe : buttermilk pancakes with rum syrup

In this household, we don't need a reason to eat pancakes and definitely do not frown upon devouring them for breakfast, lunch or dinner. It just so happens yours truly was craving some delicious, buttery pancakes this week and had to have them. I followed this basic recipe and took cue from Emily of Cupcakes and Cashmere's quick & easy *rum syrup recipe. I tweaked it a bit & used a 1/4 cup of rum, 1 tablespoon of butter and 1/2 cup of maple syrup. Needless to say, it satisfied my craving and then some.  *Note: When you cook with alcohol, the heat evaporates the alcohol content, leaving the desired flavor without the alcohol. So enjoy without the worry.
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recipe : pumpkin pancakes

I have fond childhood memories of waking up on weekend mornings to the smell of breakfast wafting through the house, specifically the smell of pancakes. To this day, pancakes hold a special place in my heart {and tummy}. These pumpkin pancakes are no exception and are very reminiscent of Fall. As I was making these over the weekend, the scents of pumpkin, nutmeg, brown sugar, and cinnamon permeated the air and I swear my heart smiled.


Pumpkin Pancakes




Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar {i used brown sugar}
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

*recipe adapted from Martha Stewart

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