Wednesday, September 30, 2009
My dad turned 70 this past Sunday, we had a nice dinner at one of our favorite Mexican restaurants called Mi Hacienda. I had their tacos de carne asada, delicious as always, it never fails! As it was, I was the cake maker and I decided I would make something special for him, to remind him of how old he is- so kidding guys, I just thought it would be nice to make a number cake for him- so I did! :o)
Sunday, September 6, 2009
Last week was my mom's birthday, and I decided to make her a special cake- a gift box cake! If you look back in my blog, I had made one for my birthday- but not quite like this one... My father-in-law was sweet enough to purchase a silicone gift box pan that I decided to use for her cake! Finally, something I could work with... I honestly wish I had had more time and frosting to work on the cake, but didn't have much of either. I thought it came out nice anyway- I used the cool whip frosting I usually make along with canned chocolate frosting. Don't like to use that much, but in this case, I had to. I had trouble coloring the frosting to the dark brown I needed. Anyway, here it is...
Saturday, September 5, 2009
Ahhh, the beauty of fall... It only makes me want to eat more and more warm homemade breakfast. I first ate this Blueberry French Toast the first day of my new employment and fell in love. Needless to say, I had to snatch up the recipe and couldn't wait to make it! This long beautiful Labor Day weekend was the perfect way to start with this recipe, which I will post soon. Pumpkin pancakes are another fall favorite, and the recipe will be posted soon as well. Have a wonderful and safe Labor Day weekend everyone! :o)
Here is the recipe!
1 1/2 cups brown sugar
1 1/4 teaspoons of cinnamon
1/4 cup melted butter
12 slices of French bread (I ended up using 18, I has small slices)
1 1/2 cup fresh blueberries
1 1/2 cups milk
1/2 teaspoon salt
Grease casserole dish with butter. Mix first three ingredients and put half of it in the bottom of a pan. Cover mixture with six slices of bread (or 9 like I did- truth be told, I used an 9x13 pan where I think my boss used a smaller one) either way, it worked! Sprinkle with half of the remaining sugar mixture and half of the blueberries over the bread. Beat eggs, milk and salt and pour evenly over the bread. Press down a bit, and here comes the hard part- REFRIGERATE OVERNIGHT! Yes, you have to wait to eat this wonderful breakfast... Bake uncovered at 350 degrees for 40-45 minutes. It says to serve with syrup on the side, but this is wonderful enough on it's own, up to you to use it or not! Enjoy!