blueberry baked french toast

Fun fact number one: baked french toast is essentially bread pudding for breakfast. Fun fact number two: I love french toast (be it baked, or not) and bread pudding almost more than anything (except maybe my kids). And although I have a bread pudding recipe in the archives (see here for chocolate banana-bread bread pudding yumminess), I do not have a baked french toast recipe – until now.
Some back story: a soon-to-be 13-year-old taste-tester, that I know, celebrated his birthday early with a sleepover party back in June, and he requested baked french toast for the morning after. Usually I make these for both him and his brother for special occasion breakfasts, but who was I to argue with an almost-teen where – as I understand it – one is supposed to keep conflict to a minimum. And, duh, I was thrilled to have an opportunity to develop one of my all time favorite things for one of my all-time favorite testers/humans. read more

glazed lemon poppy seed cake

For whatever reason, I always feel the need to explain the impetus behind each recipe I develop and post about on this here blog. And this glazed lemon poppy seed loaf is no exception. However, I am not going to lie: the story is not super sexy. Essentially, I was at a passover seder back in April and during a conversation with friends about favorite baked goods, it became abundantly clear that folks just love a lemon poppy seed cake.
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chocolate mousse

This chocolate mousse came to be as a way to rid my fridge of a plethora of egg whites and I couldn’t be more thrilled with the results. Not that I wouldn’t whip up chocolate mousse anyway, regardless of what leftovers my fridge might hold, but I might not have chosen a yolk-less one. The story is as follows: read more

individual strawberry rhubarb galettes

Peeps, I did it: I jumped on the galette bandwagon and I don’t believe i’ll be jumping off any time soon. Yes, I love – like really love – a slab pie, as is evidenced here, here, and here. But this galette thing? Kind of exactly what I needed to bring my pie-game to a whole new level. Prior to making these strawberry rhubarb babies – to enjoy over the July 4th weekend – I had had very little galette experience, save for developing this one for baked occasions read more