Sunday, April 19, 2009
Raspberry-Cinnamon French Toast
This weekend I tried something fancier than what I'm used to. One of my friends from college is getting married, and she asked me to be a bridesmaid. Her engagement party was this weekend, and she and her fiance hosted a potluck dinner, so I brought...breakfast.
My boyfriend's mom gave me the following recipe last weekend, and I wanted to try it.
Ingredients
5 eggs, beaten
1 cup brown sugar, divided
1 3/4 cups milk
1 loaf of Pepperidge Farm swirl cinnamon raisin bread
1/4 cup butter, melted
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Raspberries, as many as you want
Cut the bread into squares and place them inside a 13x9 pan. Oh yeah, and grease the pan. It already smells really good because of the bread.
Combine the eggs, the milk, 3/4 cup of brown sugar, the cinnamon and the nutmeg. Vanilla wasn't originally in the recipe, but hey, like I needed an excuse. This recipe is just asking for it.
Pour the mix on the pan and let it cover the bread. Cover the pan and stick it in the fridge, where it should rest for about eight hours.
The next day, combine melted butter with 1/4 cup of brown sugar. I think I went a little gun-ho on the butter, but I figured more butter never hurt anyone. Well, that's not true. But anyway, drizzle the mix on the bread, which should be out the fridge 30 minutes before it goes into the oven. Set the oven at 400F and leave it for about 25 minutes. Take it out and cover it with raspberries. Return the pan to the oven for another 10 minutes.
Try it with boysenberry syrup, raspberry syrup, blueberry syrup, unspecified-berry syrup, maple syrup or your concoction of choice. My raspberries were a little tart (FAIL), so make sure yours are fit for a wedding party.
This week's groceries
Honestly I'm too tired to look for my receipt. Should be under $20, though.
My boyfriend's mom gave me the following recipe last weekend, and I wanted to try it.
Ingredients
5 eggs, beaten
1 cup brown sugar, divided
1 3/4 cups milk
1 loaf of Pepperidge Farm swirl cinnamon raisin bread
1/4 cup butter, melted
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Raspberries, as many as you want
Cut the bread into squares and place them inside a 13x9 pan. Oh yeah, and grease the pan. It already smells really good because of the bread.
Combine the eggs, the milk, 3/4 cup of brown sugar, the cinnamon and the nutmeg. Vanilla wasn't originally in the recipe, but hey, like I needed an excuse. This recipe is just asking for it.
Pour the mix on the pan and let it cover the bread. Cover the pan and stick it in the fridge, where it should rest for about eight hours.
The next day, combine melted butter with 1/4 cup of brown sugar. I think I went a little gun-ho on the butter, but I figured more butter never hurt anyone. Well, that's not true. But anyway, drizzle the mix on the bread, which should be out the fridge 30 minutes before it goes into the oven. Set the oven at 400F and leave it for about 25 minutes. Take it out and cover it with raspberries. Return the pan to the oven for another 10 minutes.
Try it with boysenberry syrup, raspberry syrup, blueberry syrup, unspecified-berry syrup, maple syrup or your concoction of choice. My raspberries were a little tart (FAIL), so make sure yours are fit for a wedding party.
This week's groceries
Honestly I'm too tired to look for my receipt. Should be under $20, though.
Monday, April 13, 2009
The joys of being a minor
This was a glorious weekend. Some fellow Skiff staff members and I went to Dallas on Thursday for the Texas Intercollegiate Press Association annual convention, where I was surrounded by other journalism geeks - you know, those weirdos who care about grammar, spelling and who can quote the AP Stylebook like nobody's business. On Saturday I left for Greenville, Texas, and I came back late last night, so I didn't have time to experiment with cooking this weekend.
One thing I did get to experiment with was almost getting kicked out of a hotel bar. Yes, a hotel bar. Fun times. Let me recount the occasion; I promise there is something relating to this blog's theme.
Anyway, so my friends and I wanted to go out Friday night and have some fun. We're in downtown Dallas, how hard can it be, right? Well, we contemplated clubs, gay bars, the House of Blues and crashing a prom. When all of those options failed, we settled for watching "Adventureland" at the Angelika movie theater.
After the movie, we came back to the hotel and decided to go to the hotel bars for drinks. A non-alcoholic drink for me, since I was the only person in our party underage. Yeah. Awesome.
Well, when I asked the bar tender for a non-alcoholic beverage, he didn't look too happy and started lecturing me about the TBC. Expecting doom and trying to avoid a lecture, I said I was leaving. On my way to the door, a bulky hotel staff member in a suit stopped me and asked if I was the only one in my group who was under 21. I said yes and that I was leaving, hoping I could avoid problems. He turned to my group, and I thought, "Great, they are going to kick us all out." But the man said I could stay, unless he saw me drinking, in which case he would kick us all out. My friends nodded in agreement and I sat down at our table. The bartender made me a non-alcoholic drink on the house.
This drink was delicious. I do not know what it was, but I could detect orange juice. I think it was a Shirley Temple. This is how it's made.
Ingredients
4 oz. ginger ale
2/3 oz. grenadine
2 oz. orange juice
ice
Sprite or other lemon-lime soda
I didn't see how he prepared it, seeing as how I was sitting away from the bar, but apparently, you pour the ginger ale and grenadine, which gives the drink its pink color, into a glass with ice. Then, you pour the soda on the rocks. You may add a maraschino cherry if you'd like.
I'll be legal in about a week. Um, yay.
This week's groceries
None. I didn't go grocery shopping this weekend. Oh boy.
One thing I did get to experiment with was almost getting kicked out of a hotel bar. Yes, a hotel bar. Fun times. Let me recount the occasion; I promise there is something relating to this blog's theme.
Anyway, so my friends and I wanted to go out Friday night and have some fun. We're in downtown Dallas, how hard can it be, right? Well, we contemplated clubs, gay bars, the House of Blues and crashing a prom. When all of those options failed, we settled for watching "Adventureland" at the Angelika movie theater.
After the movie, we came back to the hotel and decided to go to the hotel bars for drinks. A non-alcoholic drink for me, since I was the only person in our party underage. Yeah. Awesome.
Well, when I asked the bar tender for a non-alcoholic beverage, he didn't look too happy and started lecturing me about the TBC. Expecting doom and trying to avoid a lecture, I said I was leaving. On my way to the door, a bulky hotel staff member in a suit stopped me and asked if I was the only one in my group who was under 21. I said yes and that I was leaving, hoping I could avoid problems. He turned to my group, and I thought, "Great, they are going to kick us all out." But the man said I could stay, unless he saw me drinking, in which case he would kick us all out. My friends nodded in agreement and I sat down at our table. The bartender made me a non-alcoholic drink on the house.
This drink was delicious. I do not know what it was, but I could detect orange juice. I think it was a Shirley Temple. This is how it's made.
Ingredients
4 oz. ginger ale
2/3 oz. grenadine
2 oz. orange juice
ice
Sprite or other lemon-lime soda
I didn't see how he prepared it, seeing as how I was sitting away from the bar, but apparently, you pour the ginger ale and grenadine, which gives the drink its pink color, into a glass with ice. Then, you pour the soda on the rocks. You may add a maraschino cherry if you'd like.
I'll be legal in about a week. Um, yay.
This week's groceries
None. I didn't go grocery shopping this weekend. Oh boy.
Sunday, April 5, 2009
So-easy-to-make-it's-not-even-funny pizza bagels
I've had quite a weekend. I have done my laundry, gone grocery shopping, shot and edited video, gotten my picture taken for the contributing writers section of Image Magazine and I have tried to study for two tests (and failed miserably at that). I still have more studying to do, but I sure don't want to. Seeing as how my weekend has been so packed the only reason I went grocery shopping was because I had to cook something for the blog, I was looking for something that didn't require much brainpower. Even less than my standard entries, which definitely do not require any talent. So I settled for pizza bagels. Quick and easy to make, and just as easy to devour.
Ingredients
1 bagel
Pasta sauce of your choice
Shredded cheddar cheese (yes, cheddar)
Buy bagels at the grocery store or at your favorite bakery. Get something else than plain bagels if you'd like. I prefer those cover and sesame seeds and other random tasty things. Don't go for blueberry. But you don't need me to tell you that.
Preheat the oven at 350F.
So basically, you cut a bagel in halves and you spread sauce on them. Then you top the halves with shredded cheddar cheese. While mozzarella seems to be the obvious choice of cheese, cheddar I think goes better with this recipe. It's thicker and tastier. And my aunt made it that way, so I'm just keeping with tradition.
Cover a baking sheet with aluminum foil, place the pizza bagels on top and stick it in the oven. A glorious meal will greet you triumphantly in about 10 minutes.
You could try sprinkling your pizza with condiments to make it even tastier, but I was to hungry to contemplate further delay when I made this recipe.
Easy snack food or meal replacement when you're in a hurry, you're out of Lean Cuisines and you're broke.
This week's groceries
Ingredients
1 bagel
Pasta sauce of your choice
Shredded cheddar cheese (yes, cheddar)
Buy bagels at the grocery store or at your favorite bakery. Get something else than plain bagels if you'd like. I prefer those cover and sesame seeds and other random tasty things. Don't go for blueberry. But you don't need me to tell you that.
Preheat the oven at 350F.
So basically, you cut a bagel in halves and you spread sauce on them. Then you top the halves with shredded cheddar cheese. While mozzarella seems to be the obvious choice of cheese, cheddar I think goes better with this recipe. It's thicker and tastier. And my aunt made it that way, so I'm just keeping with tradition.
Cover a baking sheet with aluminum foil, place the pizza bagels on top and stick it in the oven. A glorious meal will greet you triumphantly in about 10 minutes.
You could try sprinkling your pizza with condiments to make it even tastier, but I was to hungry to contemplate further delay when I made this recipe.
Easy snack food or meal replacement when you're in a hurry, you're out of Lean Cuisines and you're broke.
This week's groceries
- Prego regular spaghetti sauce - $1.99
- Albertsons cheddar cheese - $2.29
- Albertsons bagels - $1.99
- Mac n' Cheese (x2) - $2.18
- Del Monte fruit cups - $2.99
- Albertsons fruit punch - $1.19
- Cadbury eggs - $3.99
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