This fuss-free french toast is perfect for busy mornings or breakfast parties because you simply put the ingredients in a pan and broil the french toast in the oven.
Monday, February 14, 2011
Valentine’s Day wouldn’t be complete without chocolate and heart-shaped goodies. So I made my quick and easy One-Bowl Brownies in the shape of hearts, served à la mode with a red raspberry coulis.
Thursday, June 17, 2010
This cake has a rich buttery vanilla flavor but when compared with many other cakes, it is surprisingly not that bad for you. It is moist and great for building theme cakes and when paired with buttercream frosting it’s one of my family’s all-time favorite cake/cake pop combos.
Monday, May 17, 2010
This blueberry cake is easy to make and doubles as a breakfast coffee cake and a sweet dessert.
Friday, March 26, 2010
One of my grandmother-in-law’s specialties was Chicken Dumpling Soup. Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
Tuesday, March 9, 2010
The combination of peanut butter, bananas and maple syrup is one of my favorites. You can either add mashed bananas and peanut butter to the pancake batter or slather the hotcakes with peanut butter and sliced bananas, or both.
Wednesday, February 17, 2010
Dutch babies take me back to my childhood summers at the lake. We always ate these puffy pancakes with fresh berry butter, syrup and powdered sugar but you can use any other toppings.
Sunday, January 10, 2010
Similar to crêpes and Swedish pancakes, these Norwegian pancakes are a favorite in my family. They are a fun meal because you can serve them with a smorgasbord of toppings and fillings.
Sunday, January 10, 2010
It has been a summer tradition since I was a child to make these muffins with freshly-picked blackberries. Now I continue the tradition with my boys after we pick the berries on “blackberry hill.”
Sunday, January 10, 2010
Berry butter takes me back to my childhood, spending summers at the lake. We would have berry butter made with freshly-picked raspberries, strawberries and blackberries. It is colorful, rich, creamy and makes a festive spread for breakfasts and snacks.
Saturday, February 19, 2011
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