Browsing Tag

weekend

When All Else Fails There is Pumpkin Spice

I don’t know about you, but I literally feel like I’m running in place lately. I just cannot get ahead and I absolutely hate that feeling. It’s been hard to wrap my head around all the things I have coming up. So, in typical me fashion I find comfort in food. I know, it’s not good to eat your feelings, but I’ve also been told it’s ok when you are at least aware that you are, and that you are making the conscious decision to do say. It may not really be the best, but I am going with the second piece of advice and consciously deciding to eat my feelings. It’s not all bad, I mean it lead me to these beautiful pumpkin spice French toast sticks. A while back I made this version and loved them so much I almost ate the entire plate, or I did eat it all, my memory is blurry….. But in all honesty, they were really….really….good. While we were on vacation in August, I made a batch of the pumpkin cream cheese muffins, and we were talking about how good they would be in French toast form. The original chat included a  variation of stuffed French toast, which may come later. But for now, I wanted something that didn’t take a lot of time to whip up that hit the spot for the pumpkin spice craving, and was easy to follow. Then this recipe was born. It’s an adaption of the first recipe. I warmed up the spices a bit and used pumpkin pie spice in the topping. Not only did the house smell amazing, there were happy tummy’s in the house. #winning!

Pumpkin Spice French Toast Sticks

Pumpkin Spice French Toast Sticks

Ingredients

For the French Toast Sticks

For the Streusel Topping

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or non-stick cooking spray.
  2. Cut the bread into 3 sticks. In a shallow dish, whisk together the eggs, milk, vanilla, pumpkin puree and spices. Dip the bread sticks into the egg mixture, letting excess drip off. Place on the prepared baking sheet and bake for 9 minutes.
  3. Meanwhile, add the flour, brown sugar, and pumpkin pie spice to a small bowl and mix to combine. Add in the butter and work together using your hands until the mixture is crumbly.
  4. Remove the french toast sticks after 9 minutes. Flip them over and top with the streusel mixture. Place them back in the oven and bake another 9-10 minutes or until they are golden and streusel is set.
  5. Remove from the oven and serve warm. Serve with maple syrup, confectioners sugar, fruit, if desired. Or, eat them plain because they are amazing as is!

Notes

Liz’s Beef Ragu

 

Weekends are perfect for those meals that take just a bit more time to prepare. This recipe is perfect for that. Not only does it make a ton (yay leftovers!) but it makes the house smell wonderful. I loved walking into the house and smelling the wine, sauce, veggies, and herbs. In the midst of getting all the ingredients together I realized I forgot the mushrooms. Luckily, thanks to my amazing garden, I have a ton of alternatives. I opted to use zucchini since those made an appearance in my garden first. It was a nice replacement for this version. I have made it previously with mushrooms and it’s perfection, but in a pinch any substitute will do, honestly. Even eggplant would be great. It’s also a great way to use those veggies sitting around. I always buy carrots and celery with the best intentions and then usually they go to waste. I REALLY need to be better about composting. Another great alternative to those about to expire veggies is making your own veggie broth. So good! This hearty meal also freezes well, so you can enjoy a nice weekend meal on a week night.

 

 

Ingredients

Instructions

  1. Heat oil in a heavy pot. Season the meat with salt and pepper, and sear on both sides. Remove from the pot and set aside. Add veggies to the pot a cook on medium heat, adding more oil if needed. Add the meat back into the pot along with the crushed tomato, diced tomatoes, beef broth, red wine, herbs, and Worcestershire. Stir all ingredients together and cook for about 3 hours or until the meat falls apart easily. Serve with pasta of your choice. Top with Parmesan cheese (obv!)

Notes