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!

Cheers!

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Gruyere & Parmesan Madeleines

I helped make Madeleines, a French pastry dish, this past weekend in an attempt to pursue more French cuisine as well as drool over my very, very hopeful someday trip to France. In addition to my newfound love of French food, I also happen to love mini food items. This partially stems from the fact that I do not feel as bad indulging in decadent desserts and savory treats as long as they are in mini form (i.e. mini cookies, mini quiches and mini cakes) and as long as I do not eat too many of them because that in fact would totally negate the purpose!

For those unfamiliar with Madeleines, they are a petite sponge-y cake with a distinct shell shape. Traditional recipes includes nuts and lemon; however, for this past weekend’s purposes, we decided to go the non-traditional route (of course) and tried two different types: Gruyere & Parmesan (savory) and Kahlua-Chocolate Chip (sweet).

Step 1: Create Dough By Combining Dry
Ingredients Separate from Wet Ingredients



Step 2: Slowly Stir Wet Ingredients
Into Dry Ingredients; Add Cheese

Step 3: Chill Dough and Place Into Mold

Step 4: Bake and Eat!

Although I did not include pictures of the Kahlua-Chocolate Chip Madeleines, they did not look that different  than the savory Madeleines we baked pictured here. I liked these recipes; however, we had a bit of trouble converting the metric system and translating the cookbook (did I mention the entire cookbook is in French?). But, I enjoyed the learning process and will look forward to make small additions in the future to make these versatile pastry dishes just that much better!

Cheers!

Saley

I love crepes – especially because of the versatility to make them either savory or sweet. I have made crepes only one time in my life; however, my crepes did not turn out in as of a tasty concoction as I wanted them to. As a result, I figured I would leave any type of crepe making to the experts.

Through Yelp, I was able to find Saley, a crepe restaurant in the Capitol Hill neighborhood of Seattle and happened to visit it this past Sunday with a few girlfriends. Although the space inside was tiny, the vibe, atmosphere and most importantly, the crepes, more than completed the experience. The server suggested to order the #6 – “The Queen”. As my mind contemplated between savory and sweet, I finally decided to follow the servers suggestion of “The Queen” crepe which was filled with chicken, tomatoes, spinach, cheese and Saley’s secret sauce.

In addition to this delicious crepe, I figured I would complete the meal with a cup of joe for a daily boost of caffeine. Well, the only thing that would have made it truly complete is if we could have been transported to Paris…

Someday!

Cheers!