dani's creme brulee french toast...

this is another great recipe from my friend dani & who doesn't another recipe that seconds as dessert.  this is a perfect choice for your conference saturday or sunday brunch.  pair that with my hashbrown casserole & some fresh fruit you will have a perfectly delicious breakfast!  

{dani's creme brulee french toast}

1/2 c. butter

1 c. packed brown sugar

2 T corn syrup

6 (1 inch thick) slices French Bread

5 eggs

1 1/2 c. half & half 

1 t. vanilla

1 t. orange extract

1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

{raspberry cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

1 pint fresh raspberries

in a medium sauce pan stir all ingredients until sugar is dissolved.  let cool slightly & transfer to the blender.  blend on high power with lid on loosely.  pour into a bowl & stir in raspberries.  cool completely as the syrup will thicken as it cools. 

valarie's 2 bite chocolate marshmallow cookies...

these are so delectable as well as just plain darling:)  i love how cute & miniature they are.  they are just perfect for kids little hands!  valarie is just about ready to have a baby, maybe that's why she chose the cute little bundles of yumminess!?!  my only problem with them was since they were little i just ate more of them:)  

{valarie's 2 bite chocolate marshmallow cookies}

   1/2 cup butter

  1 cup sugar

  1 egg

  1 teaspoon vanilla

  1/4 cup milk

  1 3/4 cup flour

  1/2 teaspoon salt

  1/2 teaspoon baking soda

  1/2 cup cocoa

  1 package large marshmallows

blend butter and sugar. add egg, vanilla, milk and remaining ingredients. scoop out cookies with mini ice cream scoop. bake at 350 degrees for 5-7 minutes. remove from oven.

cut marshmallows into thirds. push a third of a marshmallow into the center of each cookie. bake for 2 more minutes. remove from oven and pat down the marshmallows. let cool and frost.

*frosting*

2 cups powdered sugar

1/2 teaspoon salt

5 tablespoons milk

3 tablespoons cocoa

3 tablespoons melted butter

whisk all ingredients together until smooth.

kristin's tuscan tomato soup...

this is such a yummy soup!  so yummy that the bowl i kept from recipe club last night, was gone this morning when i woke up:)  thank goodness for web images so that i could get this recipe up ASAP!

with the weather getting cooler i have totally been in the mood for soup, & this definitely hit the spot!  thanks kris for the great recipe & i can't wait to make it again soon!

{picture courtesy of flickr}

  3 tablespoons olive oil

     2 large onions, chopped

     5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

     2 cups chicken stock

     1 1/2 cups whipping cream

     1 cup basil pesto

     salt and pepper, to taste

 

    Heat oil in a medium large soup pot.

    Add onions and cook over medium-low heat until completely translucent.

    Add tomatoes and bring to a simmer.

    Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

    Add whipping cream. Add pesto.

    Blend to desired consistency with hand blender, food processor or blender.

    Adjust seasoning with salt and pepper.

 

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup 

just delicious banana bread...

i have had some other banana bread recipes that i have really liked, but they all seemed to have things that i didn't just have in my cupboard.  the thing that i love about this one is that it is moist, perfectly simple, oh so tasty & has nothing in it that you wouldn't just have.  so let you bananas go brown & get a baking:)

{just perfect banana bread}

4 large bananas, mashed

1/2 cup warm water

2 tsp. baking soda

1/2 tsp. salt

3 3/4 cup flour

2 eggs

2 cups sugar

2 sticks butter, softened

2 tsp. vanilla

1 cup chopped walnuts or pecans

pre-heat oven to 325 degrees.

in a large bowl, cream together butter & sugar.  add eggs & vanilla, beat until light & fluffy.

sift in flour & salt.  mix well.  

in a small cup, dissolve soda into warm water & add to mixture.  blend in bananas & nuts.

pour into 2 regular sized or 6 mini greased loaf pans.  bake for 60-75 minutes for regular sized or 45-55 minutes for mini loafs.  let cool 5 minutes before removing.