Tropical Smoothie Bowl

Tropical Smoothie Bowl! Immune booster + delicious ๐Ÿ˜‹ How are YOU doing? 

 This tropical blend of mangoes, kiwi, coconut, bananas & pineapple. Kiwis are full of vitamin C, vitamin K, vitamin E and potassium. I just love mangoes — helps digestion, boost immunity, helps lower cholesterol + other healthy benefits. Thanks to Good Housekeeping magazine, this smoothie is refreshing and delicious.

I have been cooking repeat blog dishes that are simple or provide leftovers. Keeping busy –thoroughly cleaned & reorganized my kitchen, practice modern calligraphy and hope to come across key ingredients for my achy, baking heart. Stay safe & healthy! โ˜€๏ธ๐ŸŒ๐Ÿ’›๐Ÿฅญ #tropicalsmoothie #staysafe


1 banana, sliced and frozen

1 c. frozen mango chunks
1 c. frozen pineapple chunks
1 c. almond milk
Directions: In blender, pulse banana, mango, and pineapple with almond milk until smooth but still thick, stopping and stirring occasionally. Add more liquid if needed. Pour into 2 bowls. Top as desired.

Dutch Apple Pie

An apple a day…. a cozy slice of pie counts ๐Ÿ˜‰ A classic, delicious apple pie with a sweet streusel crumb topping!

Apple filling smells so good — I used gala and Granny Smith apples. A flaky crust & delicious apple filling! Who likes pie & ice cream? I love a warm slice of apple pie with vanilla ice cream ~ hello pie a la mode ๐Ÿ˜‰ ๐ŸŽ๐Ÿ˜Š

I hope you {family & kids} stay safe & well! Praying this ends sooner than later ๐Ÿ™๐Ÿ’›

Recipe by Garnish and Glaze


For the Filling: 

  • 7 cups apples, sliced
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg

For the Crust: 

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 4-5 tablespoons ice cold water

For the Topping: 

  • 3/4 cup all-purpose flour
  • 1/2 cup butter, softened, cubed
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


For the dough:

  • Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together. 
  • Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

  • In a large bowl, mix the apple slices with the sugar, flour, and spices. Place in the fridge for 30 minutes.
  • Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For the Topping: 

  • Mix the flour, sugars, and cinnamon together in a mixing bowl.
  • Cut the butter into the mixture using a pastry blender, two fork, or your hands until it forms pea size crumbs.

For Assembling:

  • Roll out the dough on a lightly floured surface into a 12-inch circle and transfer to a pie plate. Tuck the dough under itself and flute the edges.
  • Place the apples in the dough, discarding the liquid in the bowl. Mound them up in the middle.
  • Sprinkle the crumb topping over the apples.
  • Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too dark.
  • Cool on a wire rack. For a fully set up filling, allow to cool for 2-4 hours.

Vanilla Bean Pistachio Cake

Dessert first ๐Ÿ˜‰ Vanilla bean pistachio cake — the vanilla bean aroma always brings a smile to my face : )

This cake is deliciousness! Fantastic flavor combination. Light, flavorful and smiles all around! I love baking ๐Ÿ’š๐Ÿ˜š๐Ÿ’ซ #cakealicious #butfirstdessert

*Rosette first timer*

Recipe by Torn A Dough Alli


  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter softened
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 Rodelle Madagascar vanilla bean
  • 1/2 tsp Rodelle vanilla paste or pure vanilla extract
  • 1 cup milk


  • 1 lb butter
  • 1 pkg pistachio pudding 3.4 oz
  • 1 tsp Rodelle pure vanilla extract
  • 5-6 cups powdered sugar
  • 4-6 Tbs milk
  • Chopped pistachios


  • Preheat oven to 350.
  • In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.
  • In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended
  • Mix in your vanilla bean and vanilla paste.
  • Alternate adding your dry ingredients and milk into your wet ingredients.
  • Place in 2 9″ prepared cake pans and bake for about 25-30 minutes or until golden and they spring back.
  • Remove from oven and turn onto cooling racks to fully cool.
  • Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.
  • Blend in pudding and vanilla and then add in your powdered sugar 1 cup at a time.
  • Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.
  • On turnstyle or cake stand place one layer of your cake and then spread about 1 cup of your frosting in the center and spread to about 1/2″ from sides.
  • Top with second layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 cup of your frosting for decorating.
  • To make a textured cake using a offset spatula place gently on the bottom of your cake and press into frosting and spin cake around, repeat in rows until you reach the top of your cake.
  • Pipe remaining frosting into large roses on top of cake then sprinkle with pistachios.

Breakfast Pizza

I never say no to pizza! Eggs, bacon, evoo, fresh mozzarella + pizza crust = deliciousness : ) If you’re a breakfast/brunch lover, this crazy pizza recipe will not disappoint you.

I’m always searching for new recipe ideas — a quick meal for brunch with family or friends. I love brunch, at home or dining out ๐Ÿ™Œ It’s different but delicious. I will definitely make this again. ๐Ÿ˜ƒ๐Ÿ‘๐Ÿ’›โ˜€๏ธ #mondayvibes #newrecipe

Recipe by Damn Delicious


  • 8 bacon slices, cut into 1 1/2 inch pieces
  • 1 1/2 tablespoons cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (8-ounce) package Stellaยฎ Fresh Mozzarella Cheese, thinly sliced
  • 3 green onions, thinly sliced
  • 3 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon crushed red pepper flakes


  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  2. Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  4. Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.
  5. Place into oven and bake until the edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.
  7. Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Serve immediately, garnished with parsley and red pepper flakes, if desired.

Strawberry, Banana and Nutella Crรชpes

Did you know tomorrow is National Strawberry Day? ๐Ÿ“ What better way to celebrate… homemade crรชpes with nutella, bananas & strawberries : )

Strawberries are naturally sweet, wonderful aroma & such a pretty red! I just love strawberries! Crepes are Light, simple to make and taste delicious anytime of the day. So yummy!

I made a crรชpe wrap {wrapped in parchment paper}. Hope you have a berry sweet day ๐Ÿ˜‰๐Ÿ“๐Ÿ˜‹โค๏ธ

Crepe recipe by Joyous Apron


  • 2 cups all-purpose flour
  • 2 cups milk
  • 4 eggs
  • 2 tbsp sugar
  • 4 tbsp melted butter
  • 1 tsp vegetable oil or more
  • Strawberries
  • Bananas
  • Nutella
  • powdered sugar


  • In a large bowl combine first five ingredients to make crepe batter. WHisk batter well until there are no more clumps.
  • Heat up oil in a large skillet under medium low heat.
  • Using a ladle, spoon batter (~1/4 cup) onto the middle of the skillet. Lift skillet and move it around in circular motions to spread the crepe batter out. This is to thin out the crepe and make it a larger round shape. Once crepe is no longer transparent, use a flexible turner to flip crepe over. (See Note 1)
  • Repeat step 3 until batter is all used up.
  • When all crepes are done, add sliced strawberries, bananas, and Nutella (or other toppings!) to one side (one half) of the crepe. Close crepe by folding it into half, and then into quarters.

Creamy Turkey Wild Rice Soup

Homemade soup is the best! Soup lovers will appreciate the unbelievable flavors, loaded with vegetables & a touch of creaminess. It’s so delicious ๐Ÿ˜‹

Chilly weather calls for soup! If you don’t have turkey on hand, use chicken instead. This recipe is great for sharing. Serve it along side a sandwich or dinner rolls. Perfect comfort food!

#soupforthesoul #grabaspoon

Recipe by The Food Charlatan


  •   1/2cup (1 stick) butter 
  •   3cups celery, chopped 
  •   2large onions, chopped 
  •   1teaspoon kosher salt 
  •   1teaspoon dried poultry seasoning 
  •   4cloves garlic, smashed and minced 
  •   1/2cup all purpose flour 
  •   12cups Zoup! Good, Really Good Chicken Bone Broth (4 31-ounce jars) 
  •   1bay leaf 
  •   5sprigs fresh thyme 
  •   8medium to large carrots, shredded 
  •   4cups leftover cooked turkey, a mixture of dark and white meat 
  •   1and 1/2 cups quick-cooking wild rice blend* 
  •   1and 1/2 cups cream 
  •   juice from 1 large lemon (1/4 cup), or to taste 
  •   1teaspoon fresh rosemary, chopped 
  •   1tablespoon fresh sage, chopped 
  •   2tablespoons fresh parsley, chopped 
  •   salt and pepper to taste 
  •   more fresh herbs, to garnish


  1. In a very large stock pot, melt 1/2 cup butter over medium heat.
  2. Chop 3 cups celery. I used almost a whole medium head of celery, including the leaves at the end. (They add great flavor!) Instead of pulling off individual stalks, just start chopping the whole head from the leafed end. See photos.
  3. Chop 2 large onions. Add celery and onions to the pot with the melted butter.
  4. Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.
  5. Saute for 13-14 minutes on medium heat, stirring occasionally until the onions are translucent.
  6. Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant.
  7. Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute.
  8. SLOWLY add 12 cups Zoup! Chicken Bone Broth, stirring the whole time. You don’t want lumps of flour so make sure to stir up those vegetables. 
  9. Add 5 sprigs of thyme and 1 bay leaf.
  10. Peel 8 medium to large carrots, and cut off the ends. Use a food processor to shred the carrots. You can do this using a cheese grater if you don’t have a food processor. You can also chop the carrots into rounds if you like. But shredded carrots is what gives this soup the texture I love, so keep that in mind. (Shredded carrots are what made Nana’s Beef Barley Soup internet famous.) It’s going to taste good either way, no matter how you prepare your carrots. 
  11. Add all the shredded carrots and turn the heat to high. Cover with a lid and bring to a boil. Don’t walk away and let it boil over! 
  12. When the soup is boiling, add 4 cups leftover cooked turkey meat. I like a mixture of dark and white meat, but you can use whatever you have. (You can also use cooked chicken!) Lower the heat to a simmer, somewhere between low and medium low depending on your stove. There should be slow bubbles happening but nothing too active. Simmer for about 30 minutes, until the carrots are tender.
  13. Add 1 and 1/2 cups quick cooking wild rice blend* (see note!) and bring to a boil over high heat. Once it boils, turn the heat back down and simmer for another 15-30 minutes, until your rice is tender. 
  14. When the rice is cooked, turn the heat all the way to low and stir in 1 and 1/2 cups cream.
  15. Stir in 1/4 cup lemon juice. This gives the soup a bright and lemony flavor, so if you are not into that, start with 2 tablespoons and add more from there.
  16. Use a sharp knife to chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley. You can adjust these amounts to taste. Stir the herbs into the soup and turn off the heat. 
  17. Add salt and pepper to taste. Don’t skip this step! I added at least 1 more teaspoon salt, but this will depend on how salty your leftovers were. 
  18. Don’t forget to remove the thyme stems and bay leaf.
  19. Serve with fresh herbs sprinkled on top and another drizzle of cream, if you want. 
  20. This makes a really big batch of soup! Soup freezes beautifully, so I put half in a ziplock and am saving it for a rainy day. I also put some of the finished soup back into one of the Zoup broth jars, which are almost exactly 1 quart, and gave it to a friend. 

Slow Cooker Instructions

  1. Follow instructions through step 7 (sprinkling on the flour), except you can use a large skillet to cook the onion and celery (instead of a large stock pot.) 
  2. Slowly pour in about 3-4 cups of broth, stirring the whole time so that your flour doesn’t get lumpy. Transfer the mixture to a large crock pot (at least 6 quarts).
  3. Add all the remaining broth, the bay leaf, and 5 sprigs of thyme. 
  4. Cook on low for about 6 hours, or on high for 3 hours.
  5. Add the shredded carrots and turkey, and cook on low for another hour.
  6. Add the wild rice and cook for another 30-60 minutes, until the rice is tender. 
  7. Stir in the cream, lemon juice, and all the fresh herbs. Season with salt and pepper. Put the lid back on to warm it back up for a few minutes, if necessary, otherwise serve immediately. 

Pasta with Creamy Alfredo Sauce

Alfredo sauce anyone? I love it ๐Ÿ˜ Seasoned chicken, garlic, vegetables & parmigiano pair beautifully together. I love cooking new pasta dishes!

There’s something about a creamy, garlic Parmesan sauce. If you haven’t made Alfredo sauce ~ It’s simple & so scrumptious!

I’m always searching for new pasta meal ideas and couldn’t wait to share this recipe. A restaurant- style meal that could be your new favorite dish. It’s a keeper! ๐Ÿ˜ƒ๐Ÿ’š๐Ÿ™Œ #pastalover

Recipe by The Cozy Cook


  • 1/2 Tablespoon flour, Optional
  • 2 tablespoons vegetable oil
  • 1 boneless skinless chicken breast,, large in size
  • 1 teaspoon Italian seasoning, a combo of thyme, oregano, & basil
  • Salt/Pepper, to taste
  • 4 bacon strips
  • 10 oz. penne pasta

Garlic Parmesan Sauce

  • 2 teaspoons garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 + 1/3 cups half and half
  • 1 + 1/3 cups Parmesan cheese, shredded
  • 1 teaspoon red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach, uncooked


  • Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
  • Toss the cheese with ยฝ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.
  • In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
  • Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
  • Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  • Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
  • While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
  • Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
  • Increase the heat to medium and gradually add in the flour, whisking constantly.
  • Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
  • Slowly sprinkle in the Parmesan cheese, stirring as you do so.
  • Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
  • Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!

Chocolate Cake and Vanilla Bean Frosting with Blackberry Ganache

Layers of decadence! I wanted to try a different chocolate cake that was dark & delicious. The blackberry ganache is so darn good — just grab a spoon and forget the cake kind of good ๐Ÿ˜‰

Vanilla bean frosting is delicious plus I love the little specks.  If you haven’t tried it, you’re missing out. The blackberry ganache adds an extra special flavor to this amazing cake! I baked this for a friend’s birthday. He loved it…everyone loved it! The next time you’re in the mood to bake — it’s definitely worth the time + plenty of cake deliciousness to share. ๐Ÿค˜๐Ÿซโค๏ธ๐Ÿ˜ƒ #getyourbakeon

Recipe by Wood and Spoon, Kate

Ingredients for the cake: 2 1/4 cup all purpose flour – 2 1/4 cups granulated sugar – 3/4 cup dark cocoa powder – 2 TSP baking soda- 2 1/4 TSP corn starch – 1 1/2 TSP salt – 3 eggs, room temperature – 1 1/4 cup buttermilk, room temperature – 3/4 cup black coffee, hot – 1/2 cup vegetable oil – 1 1/2 TBSP pure vanilla extract 

For the Vanilla bean frosting: 6 TBSP all purpose flour – 1 1/2 cup whole milk – 1 1/2 cups unsalted butter, room temperature – 1 1/2 cups sugar – 1/4 TSP salt – 1 TBSP vanilla bean paste – 1 cup mixed berries, for garnish 

Instructions: Preheat oven to 350 degrees. Spray 3 (8 or 9 inch) round cake pans with baking spray and line the bottoms with parchment rounds. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and add to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl, twice throughout. Pour equal amounts of batter in to all 3 pans. Bake in the preheated oven for 25-30 minutes or until center is just barely set and toothpick comes out of the cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and remove from pans to continue cooling process. Cake will stay fresh for 2 days if covered or for one month if wrapped well in saran wrap and frozen in the freezer. 

To prepare the ganache: Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam and the butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour ganache into a bowl and set aside to cool to a thick, peanut butter consistency. To prepare the vanilla bean frosting: Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk. Whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow to cool to room temperature. Once the paste has cooled, beat the butter, sugar, salt and vanilla bean paste in the bowl of a stand mixer on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the milk paste and beat on medium speed for an additional 5 minutes, scraping the sides of the bowl. Store in an air tight container until to frost the cake. 

To Assemble the cake: Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaning 1/2 border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache. Spread a bit of the frosting on an 8 inch cake board or cake plate. Spread about 1 1/4 cups of the frosting on top and the add an additional cake layer. Repeat this process and then frost the cake with the remaining frosting. Garnish with fresh berries and store in fridge if not eating the same day. 

Cream Cheese Brownies

Chocolately fudgy brownies! Brownies with a creamy cheesecake layer are absolutely decadent. Incredibly simple to make & dangerously good ๐Ÿ˜‰

Who loves chocolate ๐Ÿ™‹โ€โ™€๏ธ I wanted to share an easy chocolate recipe and Valentine’s decor’ idea (photo below). Rose petals are edible, too. I chose a 9×9 pan for thicker scrumptious slices. Whether you like thick or thin slices… this brownie recipe is a chocolate & cheesecake lover’s dream come true ๐Ÿ˜ƒ๐Ÿซ๐Ÿ‘ #bakeon #chocolatedreams

Recipe by Spend with Pennies

  • 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup natural cocoa powder
  • 1 cup sugar
  • 1/2 cup light or dark brown sugar packed
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
Cheesecake Swirl
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
Instructions: Preheat oven to 350F and spray a 7ร—11 pan with baking spray. Combine butter and chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well and microwave again for another 15 seconds and then stir well again. Repeat in 15 second intervals until chocolate and butter are completely melted and well-combined. Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs and then egg yolk, one at a time, stirring well after each addition. Add vanilla extract and salt and stir to combine. Add flour and stir until completely combined. Reserve 1/4 cup of the batter and spread the rest of the batter evenly into prepared pan. Prepare your cheesecake topping.
Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer to beat until creamy. Stir in egg and vanilla extract. Stir until well-combined.
 Pour cheesecake over prepared brownie batter. Take your reserved 1/4 cup brownie batter (if it has become stiff just stir it with a spoon) and drop/drizzle over cheesecake. Use a knife to swirl brownie batter and cheesecake together. Bake on 350F for 25-30 minutes or until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs. Allow to cool COMPLETELY before cutting and serving.

Brioche French Toast

Brioche Brunch! Who loves to brunch? I do : ) This fluffy, pillowy soft brioche french toast is definitely an upgrade from your typical french toast.

You can make brioche bread from scratch (may I recommend a recipe by Fifteen Spatulas) or brioche bread is now available at many local supermarkets. I wanted to share this brunch idea with you for the weekend. It’s a great dish for a snow day, too! A quick & simple meal for you or your family. Just add your favorite toppings!

My favorite traveling coffee mug is in the background โ˜€๏ธ๐Ÿ˜ƒ๐Ÿ’›๐Ÿ˜Š #brunching #ohbrioche

Ingredients: 4 – 1 to 2 inch thick brioche bread, sliced – 3 large eggs – 1/4 cup whole milk – 1 TSP pure vanilla extract – 1/2 TSP nutmeg – 1/2 TSP cinnamon – 1 TBSP butter for cooking – Pinch of salt – Fruit and Chantilly cream optional 

Instructions: In a medium bowl, beat the eggs together well. Beat/whisk in the milk, vanilla, nutmeg & cinnamon. I recommend a pie plate or flat dish for soaking the bread. Allow the bread to soak for 1-2 minutes. Heat a large skillet or griddle at medium, melt the butter. Gently transfer all 4 brioche slices to the pan. Cook until the bottom is golden brown, about 3 minutes. Flip & cook until the other side is also golden brown. If your French toast is browning quickly, reduce the heat. Serve immediately with butter, maple syrup, fruit or your favorite toppings. Dig in!