Banana Stuffed French Toast With Streusel Topping

Sometimes a decadent breakfast is required in order to start the  day out right. Although I would not recommend doing this everyday, I completely think that indulging for breakfast every now and then is totally acceptable.

This is exactly how I felt this past weekend – I just wanted French Toast  and did not want to care about the dreaded caloric content. My solution? Decadent breakfast + smaller-than-normal portion size = one satisfied lady with a stomach that was not too full!

Step 1: Cut Challah Bread into Slices and
Cut “Pouch”; Cut Banana Slices

Step 2: Carmelize Bananas and Stuff into Bread

Step 3: Whisk the Egg Mixture Together

Step 4: Place Stuffed Bread in Egg Mixture with Almonds

Step 5: Combine Streusel Topping; Place on Top and Bake

Although decadent, I am happy to have made this. One recommendation is to be careful with the soak time of the challah bread and how much liquid it absorbs. Other than that, a perfect start to a Saturday or Sunday!



Salt & Straw

I’m such a sugar fiend. I know I have a problem when ice cream seems like it could take the place of a meal such as breakfast, lunch or dinner. But, on top of craving bouts of sugar all of the time, I also crave variety. And, by “variety”, I mean that I like to try things that might be considered simply atypical. For example, some of my friends might “mix it up” by ordering pumpkin pie ice cream instead of a standard vanilla or cookies ‘n cream flavor. For me, I need something a little bit zanier, something that just peaks my curiosity just a little bit more…

I first read about Salt & Straw through an article in Portland Monthly Magazine. All it took was just one glance at the menu on their website and I knew I would be instantly hooked. How did I know so quickly? I saw the words pear and blue cheese combined into an ice cream flavor. Now, although that might not have been my flavor of choice, I knew that ice cream similar to that flavor realm would be completely right up my alley.

So, this past weekend, my boyfriend and I ventured to Salt & Straw. Not only did I try delicious and unusual flavors of ice cream, but the people that worked at Salt & Straw were absolutely delightful, incredibly helpful and even let me try multiple samples. After sampling a few different flavors that included the likes of Honey Balsamic Strawberry With Cracked Black Pepper, Brown Bread Stuffing With Apricot and an ESB flavored ice cream, I finally settled upon Banana With Spicy Caramel and Walnuts while my boyfriend ordered a flavor that tasted exactly like blueberry pancakes with maple syrup (alas, I cannot remember the name!). Besides the most important fact that the ice cream encompasses a unique batch of flavor-intense ingredients, Salt & Straw is a farm-to-cone ice cream shop that uses local, sustainable and organic ingredients. As a result, this just makes me appreciate their establishment even more and elated for the chance to go back.

All in all, let’s just say, delicious ice cream + friendly service + a sunny afternoon= one happy camper.


Banana Bread

So, I haven’t blogged in over a month and I’ve truly missed it. Life has been an absolute whirlwind lately. I just moved from Portland to Seattle and haven’t had the time to sit down and make a home cooked meal or a dinner that didn’t involve take-out or pasta with jarred sauce. Although the move isn’t that drastic, it is enough to make me miss home and the scenery of Portland. But, I’m excited for new adventures in a much bigger city that will surely involve experimenting with more recipes, finding new restaurants, and meeting interesting people along the way.

As previously mentioned, my roommate and I have been in the process of moving into a new apartment. Unfortunately, boxes are still everywhere and I haven’t quite made a full visit to the grocery store just yet. But, this past weekend, I was absolutely craving to bake something at our new apartment. Unluckily for me, the lack of grocery items within our pantry shelves made this desire quite difficult. As I peered around the kitchen, I noticed I had a few very ripe bananas that were in desperate need of consumption. Since banana bread requires very ripe bananas, I knew I had to make them. So, with the help of Epicurious, I was set to make Aunt Holly’s Banana Bread.

 Step 1: Find Very Ripe Bananas and Mash

Step 2: Mix Mashed Bananas with Melted
Butter, Sugar, Egg, Flour, Baking Soda,
and a Pinch of Salt 

Step 3: Bake in Oven for 1 Hour at 350 Degrees

The banana bread turned out wonderful. It added a nice aroma to our new apartment (that smells like new paint currently). But, I would definitely recommended adding four ripe bananas instead of three. I liked the flavor of this bread; however, it needed just a bit more banana accents. Nonetheless, all I had on hand was three ripe bananas. So, c’est la vie!

Anyway, I will definitely look forward to writing more blog posts about food within the coming weeks.