Hello Friends! I’ve taken a bit of an unexpected break from blogging and have been missing it terribly! However, I couldn’t miss The Girl Behind the Blog Vlog link up, so I’m back…hopefully to stay. =)
Yep, vlog time again, this time we’re talking all about food! I love food and I love cooking, which you probably know if you’ve been around here any amount of time. This month’s Girl Behind the Blog is (as always) hosted by Ashley from 5ohWifey and is co-hosted by Chelsea from Taste and See.
Let me tell you, I love Chelsea (and Ashley too, but I’ve talked about Ashley every month in this post). Chelsea is super sweet and she loves cooking even more than I do! In fact, a few of my favorite recipes I found on her blog. If you follow me on Instagram and Twitter, you might have seen me give her a shout out or two for her awesome recipes.
Hope you enjoy this fun vlog. I look forward to watching yours or hearing your answers to the three questions in the comments down below!
Prompt:
Do you have a food philosophy? (gluten free, vegan, whole foods, whatever is easiest, kid friendly,etc)
If you could only have two foods for the rest of your life, what would they be?
Do you have a favorite food blogger or place for inspiration?
Share a favorite recipe or link with us!
So I forgot to share a favorite recipe with you all, but here is a link to my all-time favorite pasta recipe, created by me…not to brag. =P
Hello Friends! I’ve taken a bit of an unexpected break from blogging and have been missing it terribly! However, I couldn’t miss The Girl Behind the Blog Vlog link up, so I’m back…hopefully to stay. =)
Yep, vlog time again, this time we’re talking all about food! I love food and I love cooking, which you probably know if you’ve been around here any amount of time. This month’s Girl Behind the Blog is (as always) hosted by Ashley from 5ohWifey and is co-hosted by Chelsea from Taste and See.
Let me tell you, I love Chelsea (and Ashley too, but I’ve talked about Ashley every month in this post). Chelsea is super sweet and she loves cooking even more than I do! In fact, a few of my favorite recipes I found on her blog. If you follow me on Instagram and Twitter, you might have seen me give her a shout out or two for her awesome recipes.
Hope you enjoy this fun vlog. I look forward to watching yours or hearing your answers to the three questions in the comments down below!
Prompt:
Do you have a food philosophy? (gluten free, vegan, whole foods, whatever is easiest, kid friendly,etc)
If you could only have two foods for the rest of your life, what would they be?
Do you have a favorite food blogger or place for inspiration?
Share a favorite recipe or link with us!
So I forgot to share a favorite recipe with you all, but here is a link to my all-time favorite pasta recipe, created by me…not to brag. =P
Hello Beautiful! So you want to turn French Toast into a fancy lunch food? Why not!
Monte Cristos
Ingredients: {makes 2 sandwiches} Leftover French Toast 4 slices of deli ham meat Sliced Swiss Cheese Sliced Cheddar Cheese Powdered Sugar Jam {Raspberry and apricot are my favorites}
Instructions: Heat your frying pan {I used a caste iron skillet} to medium heat. Place your French Toast in the skillet. Lay two slices of ham on the bread. Then later the Swiss and Cheddar Cheeses on top. Place a second piece of bread over the cheese.
Keep you heat medium to medium low so that the cheese will melt, but the brea will not burn. When cheese is about halfway melted, flip the sandwich over. Place a lid on your pan to hold in steam and to help the cheese to melt more quickly! {I didn’t have a lid that fit my pan…so this just had to work!}
When the cheese is fully melted, transfer the sandwich from the pan to a plate. Gently sprinkle powdered sugar on top. Place a dollop of jam on the side. Enjoy by dipping your sandwich in the jam before each bite!
I hope you all enjoy this as much as I do! Please note, that this is not a completely traditional Monte Cristo. I use whatever cheeses I currently have on hand and I think “real” Monte Cristo’s have two meats as well as two cheeses. {?} Either way, this was delicious!
Hello beautiful! I’m excited to share a simple, delicious meal with you today. Although it is typically found on breakfast menus, I like to eat it any time of the day! =) But if you are a bit more traditional, tomorrow I’ll share how to make it more “lunchy”.
Easy Cinnamon French Toast
Ingredients: 3 eggs 2/3 – 3/4 cup of half and half (milk works too) Cinnamon 1 Tbsp Coconut Oil ( or butter) Pat of Butter 1-2 tsp Powdered Sugar Syrup
Instructions:
Place a cast iron skillet on the stove top and preheat the pan to medium high.
While the pan is preheating, place the eggs and half and half in a pie dish (or other shallow pan). Gently whisk the eggs into the half and half. Generously sprinkle cinnamon over the mixture and whisk it in a bit. The cinnamon will tend to clump, so be careful.
Place some butter or coconut oil in the pan. Swirl the pan as your let the oil melt. The pan should be lightly coated in oil.
Dip a piece of bread in the egg mixture. Quickly flip it. Then gently let a bit of the excess egg drip off before placing it in the hot frying pan.
Wait 1-2 minutes and then check the underside of the toast. When it is turning brown and golden, flip it over and allow the french toast to cook on the other side.
HINT: To test if the french toast is done, you can gently touch the center of the toast to see if you feel and wetness or you can look for bits of uncooked (raw) egg still on the toast. If you see or feel either of these, your french toast needs a bit more time. Feel free to flip it back and forth several times if necessary.
Top the warm french toast with butter, syrup, and a bit of powdered sugar.
HINT: The syrup is best warmed up.
Then grab your knife and fork…and ENJOY!
I hope you all enjoy this simple recipe! And don’t forget to check back tomorrow for an awesome expansion of this dish!
Healthy Apple Pie? Well…if you don’t count all the butter I put into the crust… Haha!
Remember this sugar fast I’m doing? Well, I can still have fruit and honey, and I’ve hit this point where I am ready to embrace the challenge but not give up on my sweet tooth. So I figured, honey is sweet, why not make sweets with honey as my sweetener instead of sugar? These were fabulous hot out of the oven! They would be even better with whipped cream or ice cream! But hey, I’m not complaining! =)
APPLE PIE FILLING:
Ingredients:
2 Diced Apples (small cubes)
1/4 to 1/3 Cup Honey
1/2 – 1 tsp Vanilla
Nutmeg, Cinnamon, and Cloves to taste
A Pinch of Pumpkin Pie Spice
Instructions:
Combine and stir well. Let the mixture sit while you make the crust so that the flavors combine.
CRUST
Ingredients:
2 Cups Flour
1/2 tsp Salt
1 Cube of Butter
1/2 Cube of Margarine
1 Cup of Ice Water
Instructions:
Sift flour and salt together. Cut in the butter and margarine. Pour in the ice water until the dough sticks together. Chill for an hour.
THEN…
FINALLY…
{Note: Edges should be turning brown very slightly}
I baked the first batch in my regular oven on a pizza stone and the second batch (pictured above) in my toaster oven. I think the toaster oven dried them out a bit, so I would definitely recommend doing it in the oven.
Hello everyone, I am really excited to be guest posting for Alesha today. Please allow me to introduce myself
My name is Shirley and I blog at Motivated Mommy of Two. I am a mom to the two most wonderful kids and a wife to the most loving and understanding husband. I love to write about what motivates me to keep going with my weight loss journey, the awesome times I spend with my family. And of course all of the different projects I like to work around the house. Today I wanted to share with you a recipe I shared with my readers a couple of months ago. I love brownies and who does not like cheesecake?? So when I saw this on Pinterest I needed to try it out.
One day after work I stopped at the grocery store and bought my ingredients:
I decided to try and make a light version of the desert.
Ingredients
Two boxes brownie mix, prepared according to package
3 (8oz) 1/3 Less Fat Cream Cheese, softened
1 cup Sugar (I used a little less than a cup)
3 eggs
1 tsp. Vanilla extract
3/4 cup Light Sour Cream
Instructions
Preheat oven to 325 degrees
Grease a 9×13 baking pan
Using a mixer, beat together the cream cheese and sugar
Add eggs one at a time, beating after each one
Mix in vanilla and sour cream. Set aside
Prepare brownie mixes according to package directions
Pour and spread a little more than half of the mixture into the greased pan.
Spread the cream cheese mixture over the brownie batter
Spread the remaining batter evenly over the pan.
Bake for 40-50 minutes or until cheesecake appears set when jiggled. (Mine baked for about 45 minutes)
Allow it to cool, chill for several hours or overnight. (I left it overnight)
And in the morning the desert looked like this
I cannot begin to tell you how delicious this desert was, I could not stop eating it. I cut it into bite size pieces and when I was done I ended up with 38 of them. I used My Fitness Pal to calculate the calories and it ended up being 153 calories per brownie. WHAT?!! No way??, yes way!!!, I was so glad when I saw that number because it made me feel a little less guilty. Since I could not stop eating them. I took more than half to work and decided to share it with my co-workers. Placed the dish in the kitchen and I do not lie when I say that before lunch time desert was gone. Please stop by and let me know if you guys tried the recipe. Alesha, Thank You for having me over.
This looks amazing! Thanks so much Shirley. Be blessed! <3
