Pumpkin Spice French Toast
I had some extra Pumpkin Spice Cream left over from Thanksgiving and wanted to give it a whirl in a french toast recipe. I did have a picture, however my iPhone met with a disaster and the picture is gone.

3 eggs (room temperature)
1 egg white (room temperature)
1 cup Pumpkin Spice Cream
1/4 tsp pumpkin spice
Dash of salt
1 tsp vanilla if you want to sweeten it up
Sliced Challah bread (or French) 
Powdered Sugar
Syrup (heated with a dash of cinnamon and vanilla - YUM!)

Mix eggs, egg whites, cream, pumpkin spice, salt, and vanilla (if you are using) in a shallow bowl that will fit slices of bread.  Really whisk it up.  In a skillet or griddle heated to medium, slap some butter so the french toast doesn't stick.  Take one slice at a time and soak both sides in egg mixture. Cook until brown, then flip and cook until brown.  My kids don't like syrup, so we add some butter and powdered sugar.  I love syrup and when you doctor it up with vanilla (approximately 2 tsp) and cinnamon (just a pinch like 1/8 tsp) and heat, it is delish.
Breakfast Egg Muffins
I had seen a recipe from Pioneer Woman that used muffin pan for a egg breakfast.  I've adapted that recipe to suit my family and it received a thumbs up this morning.

6 slices of bread
9 eggs 
3/4 cup of mozzarella cheese ( or swiss, cheddar, pepper jack - your choice)
6 slices of bacon partially cooked ( I bake mine, less mess 350 degree oven 7-10 minutes)
Salt - to taste
Pepper - to taste

Preheat oven 350 degrees.
Pre-cook bacon. I bake in a 350 degree oven for 7-10 minutes. You only want to pre cook, not crispy or they will crumble.  Whisk eggs (ratio is 9 eggs for a 6 muffin tin) with salt and pepper to taste and cheese.  You can get creative here by adding sauteed mushrooms, onions, peppers.
Spray muffin pan with cooking spray.  Using a cookie cutter or glass, cut circles of bread to fit into a muffin pan. I use a large muffin pan that works great.  If you have ramekins they work well too.

Take a piece of bacon and wrap it in the muffin pan. Fill with egg mixture.  You may need to use your finger to keep the bacon on the outside of the egg mixture.  

Bake for 20-25 minutes.  The eggs will puff up like a souffle and if you poke with a tester it will be clean when you remove it.

(recipe adapted from Epicurious)


  • 2 cups all purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped dried apricots (about 4 1/2 ounces)
  • 1 tablespoon plus 1 teaspoon grated lemon peel
  • 1 1/4 cups whipping cream
  • 3 tablespoons unsalted butter, melted

Preheat oven to 425°F. 
Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.


A Dutch Baby is a mix between a crepe and a pancake with a little souffle thrown in.


  • 3 tablespoons unsalted butter melted and divided
  • 2 3/8 ounces all purpose flour approximately 1/2 cup
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt ( I always use sea salt)
  • 1/2 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1/2 of a fresh Lemon (optional)
  • Powdered sugar for dusting Dutch Baby


Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly.

Place the flour, sugar, vanilla, salt, milk, eggs and remaining tablespoon of melted butter into a blender, food processor, or whisk violently for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Remove from oven and squeeze the juice from 1/2 of a lemon over the Dutch Baby.  Let cool for a few minutes and sprinkle powdered sugar over it.

Serve and enjoy!

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