As I was growing up, I don’t think I ever tried a scone. My first experience with a scone was at Oxford when a friend of mine and I decided to find out what this “tea” thing was all about. I discovered that tea was just not for me and I don’t remember being that impressed with the food. But a good number of years ago I tried out an amazing recipe for scones and I really liked them. And I think they pair better with a cup of coffee!
Scones are so easy and quick to throw together when you know you have guests coming over. I like to make them in the morning to get the day going. I think the procedure is almost fail-proof. You don’t have to wait for yeast to rise. It is literally a mix and go kind of recipe that makes baking easy – you can likely get everything prepped and ready for the oven by the time the oven pre-heats. And my girls love them!
Our girl loves oatmeal for breakfast and it is our go to for a quick and easy start to the day. But my basic recipe for oatmeal was really getting old for me. I am used to making something new almost every time I cook, so the same-old, same-old, just seemed…OLD!
So I started brainstorming a list of mix-ins for oatmeal that are kid friendly and tested them on G. Continue Reading
Well, we have made it through the first full week of September and I am feeling a sense of accomplishment because I got 5 different items in the freezer, ready for when baby gets here! Here are the recipes you might have missed:
And here is a bonus recipe. This is great for Saturday morning brunches or having the girls over last-minute for an impromptu breakfast! It is always a hit around here! I get compliments on this recipe all the time, including the best compliment: asking for the recipe!
Overnight Oven Baked French Toast (adapted from Southern Living)
1 (1 lb.) French bread loaf
1/4 c. butter, softened (approx.)
4 large eggs
1 c. milk
1/4 c. sugar
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp salt
Cut bread into slices the desired thickness you prefer. If you are making to freeze, you might want to make sure the slices fit into your toaster.
Spread butter evenly over both sides of each slice of bread.
Arrange bread in a n ungreased 13 x 9 inch baking dish (you may need two depending on the thickness of your bread slices).
Whisk together eggs and remaining ingredients; pour over bread, pressing slices down. cover and chill for 8 hours
Remove bread slices from baking dish and place onto lightly greased baking sheets
Bake uncovered at 350 F for 45 minutes (check regularly for smaller slices) or until golden.
To serve: sprinkle with cinnamon and powdered sugar and serve with your favorite syrup.
To Freeze: Place slices in a freezer safe Ziploc bag, seal and freeze.
To Thaw: Take out as many pieces as desired and warm them from frozen in your toaster or toaster oven.