For this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices. Continue reading
Happy Summer! Yesterday was the first day of summer and these beautiful scones were the perfect breakfast to kick off the summer. Ever since I made these cranberry-orange scones that we loved so much, we have been changing up the ingredients to make variations. This summer variation is just as tasty as it is gorgeous (There is no editing on these photos!). We switched out the orange juice in the previous recipe for a blueberry puree and added raspberries in place of the cranberries. Yum yum I love me some scones. Continue reading
So next week we decided that each day we are going to have an assigned country and eat foods from that country for the day. I’m really excited about this but more on that after the hash.
Last Saturday Eric and I were trying to decide what to eat for breakfast and decided to just walk up to the store, grab ingredients, and go with the flow. The whole “go with the flow” thing is a little difficult for me because I am a planner. Period. I love knowing what is coming next and the unknown scares me (for somewhat obvious reasons considering my past). Anyway…I grabbed a bunch of ingredients and headed home to make a (sort of) asian inspired hash. Continue reading