Eggnog French Toast

SONY DSCDo you know what I have in my fridge? Eggnog. It’s just sitting there. Tempting me with its eggnoggyness. It would be super unreasonable to drink it all, right? Yeah, I know. So, I decided it would be much more reasonable to make myself some eggnog French toast to compliment the eggnog in my coffee.

Now that I’m taking the time to photograph and write about what I make, I also make the time to read about what I’m doing. I really like to learn why the recipe works, or doesn’t work. This week I learned all about French toast. Apparently it’s supposed to be all crusty on the outside and custardy on the inside. I just never knew there were rules. There are always rules.

As you may already know, I get my rules from The New Best Recipe book. Now, they did a whole bunch of research on the perfect bread to use (challah), but they make a special recipe for sandwich bread cause, honestly, that’s what most people have on hand. I used to make French toast by dipping toast in a mixture of egg and milk. Turns out, to get the “perfect” French toast is a bit more complicated. It involves butter, flour, salt and sugar which all do their part to make the French toast flavorful and crispy. Seriously, it’s like a cake. Which is probably why it’s so good.SONY DSC

French Toast for Sandwich Bread (adapted from The New Best Recipe)

1 large egg
2 tablespoons unsalted butter, melted
3/4 cup eggnog
2 teaspoons vanilla extract
3 tablespoons sugar
1/3 cup flour
1/4 teaspoon salt

Mix it all together and it will coat about six slices of sandwich bread. You’ll also need some unsalted butter for frying (1 tablespoon per batch).

Now, this is where it gets interesting. I’m not a big fan of maple syrup, so I drizzled my French toast with honey and added a bit of powdered sugar.


No no, wait, there’s more. After I tried one piece, I made a second one and stuffed it with a mixture of cream cheese and raspberry preserves. I made myself a cream cheese and raspberry sandwich, dipped it in an eggnog batter, and basically fried it. It was delicious. I know, I know, there’s a lot going on in this breakfast, but you could still lightly taste the eggnog, and it seemed to go together pretty well. SONY DSC

But guess what? There’s still eggnog in the house …


Comfort Food Part II

SONY DSCErika’s been so bummed that I haven’t posted her part of the comfort food dinner. And since I get to see her today for the first time in TWO weeks, I thought I should get my butt in gear and let you know about her delicious dish.

To pair with my comfort food, Erika made a really nice (and much more healthy) comfort dish of her own. She adapted a recipe based off Creamy Gnocchi, Butternut Squash and Spinach from a blog called Cinnamon Spice and Everything Nice (super cute name!).

We had no idea how to start cutting a summer squash so E called her mom. I thought that was hilarious because we could just Google it! But I also call my mom (and sister and aunt and uncle) every time I have a cooking/baking question. They are just super smart people and it’s a good excuse to talk to them … also I like them to know I make stuff. The phone call is basically a subliminal “I can cook! I don’t only order out!” I like to think they’ve got the message.SONY DSC

E is a wonderful cook. Always trying things I would never think of. After learning that we can peel a summer squash, we were rolling. An entire squash, some pre-made gnocchi, a mound of kale (not spinach) and lots of spices later, my entire apartment smelled like pumpkin.


The combo was a very different flavor for me – I think there was cinnamon in it – but so delicious.

Jill topped off dinner with another ginger cocktail concoction. I was still in my ginger obsession phase. I think this was ginger soda, ginger simple syrup, lemon juice and rum. Nothing about this meal really matched, but it turns out that doesn’t make it any less yummy.

SONY DSCTil next time, cheers!

Catching Up


run mikey run

It has been a busy fall. There has been a lot of cooking, baking and Pinterest attempts, but not a lot of posting. To remedy that, some updates …

My cousin, Mike, ran his first marathon and he did AWESOME! He finished in 3:35! Crazy kid. See this great picture that I got as he ran past? I’m a pretty talented photographer. (All attempts to get a picture of his actual face were thwarted … he was running pretty fast.)


I promised I would make cookies in the shape of his face for his marathon party. This pumpkin is going to be Mikey’s face!


I think I was spot on.


The dirty dishes reminded me of the dinner scene from Hook. Bangarang!


Pie Making

SONY DSCThere have also been a couple of dinner parties that involved pie making. I grew up baking pies with my Uncle Doug, so I usually use his recipe. But my sistersĀ  wanted to try the Bacon-Bourbon Apple Pie from Food & Family. It sounds fancy, for sure. And it was good. But you know how you always prefer your family recipe? Me too. Food & Family has nothing on my Uncle Doug.

Minions Attack for Finn’s Birthday


My youngest nephew just turned 7! HAPPY BIRTHDAY FINN! To celebrate we had a minion-themed party. My sister asked me to make these little minion marshmallow things she found on Pinterest. They all had one eye because we could not find smaller, edible eyes. The pictures do not do justice to how proud I was of these little guys. The kids ate them up so … JUSTIFIED! During the party I found out that this is one of my sister’s favorite songs and she plays in the car for the kids … a lot.

That explains the heavy minion theme …

Minion cupcakes SONY DSC

Minion pumpkin SONY DSC

Minion pinata SONY DSC

I loved this theme!

New Apartment!

Erika’s working a ton, and just moved to a new (and lovely) apartment. All the while, we have been cooking, but not posting so much. I will post more on actual food later, but for now … our last meal. Pretty, no?

Our last meal