Buttermilk French Toast

Saturday morning breakfast is one of my favorite times of the week. You know this.

Buttermilk French Toast | A Saturday Morning Breakfast Idea

So when I found myself with a bunch of extra buttermilk, I knew I needed to find a way to use it up. What better way than to make some delicious, indulgent, and simple French toast. Bien sûr!

Buttermilk French Toast | The Bread

You cannot make good French toast without good bread. My favorite bread to use is a French baguette because it’s chewy and is very slow to absorb the batter, which means that it never gets soggy. The only trick is that you have to soak the bread for a while for the milk and egg mixture to really work its way into each piece, and often still the batter doesn’t fully soak the bread. I like it that way though, because on the outside of this French toast, you have a slightly sweet and eggy taste, but on the inside is the fluffy, slightly chewy baguette. It’s a good texture combination I find!

Buttermilk French Toast | The Container

Also, be sure to pour your batter into a container that is wide and flat-bottomed. This will ensure that the milk and egg mixture soaks into the center, but the crust remains fairly dry. I use a pie dish because it’s just the right size for two people!

Buttermilk French Toast | Let it soak

Like I mentioned above, you want the bread to sit in the mixture for several minutes. A French baguette absorbs the batter very stubbornly, so give it time!

Buttermilk French Toast

1 large French baguette, cut into 1 inch slices
3/4 cup buttermilk
2 eggs
1 teaspoon vanilla
1 heaping teaspoon honey
1 heaping teaspoon brown sugar
pinch of salt
pinch of cinnamon
1 tablespoon butter

Combine eggs and vanilla and whisk together very well. Add in buttermilk, cinnamon, salt, honey, and brown sugar, and whisk until combined and smooth. Pour batter into a very large flat container. Place pieces of French baguette into the batter and let soak for 20 minutes, flipping halfway.

Warm a skillet on medium high heat, and let butter melt and coat the bottom of the skillet. When baguette slices are thoroughly soaked, place them in the skillet. Skillet should be hot enough to sizzle when baguette slices are added. Let cook for 4-5 minutes on each side, or until cooked through and browned.

Transfer to plates, top with berry, honey, or a compote, and top with a dusting of powdered sugar.

Buttermilk French Toast | Done!

How to Roast a Red Pepper

Have you ever roasted a red pepper? It seems like it would be kind of hard, doesn’t it? Guess what. It isn’t!

How to Roasted a Pepper

Here’s what you need — just a pepper, I used a yellow bell pepper but obviously red is your standard roasting pepper.

If you have a gas stove, wash the pepper very well and clean off any stickers.

How to Roasted a Pepper

Turn on your burner medium high, and just pop the pepper right on top of the flame. Let it cook over the flame for several minutes before turning. Turn every 3-4 minutes until bits of black start forming on the pepper. If you hear popping noises, that’s okay!

How to Roast a Pepper

How to Roast a Pepper

When the pepper is heavily burned, take it off the flame and put it either in a paper bag, ziploc bag, or in a bowl with a plate on top for 10 minutes. You want to trap the steam inside in order to help the skin pull away from the flesh of the pepper.

How to Roast a Pepper

How to Roast a Pepper

Carefully remove the black skin from the pepper’s flesh. Use a strainer to strain the skin from the juice, which you should keep.

How to Roast a Pepper

How to Roast a Pepper

When you’re left with the cleaned flesh of the pepper, you’re done. Don’t rinse the pepper in water afterwards, it could alter the taste.

Now, either make some Roasted Red Pepper Pesto, or throw it into another delicious recipe.

10 Foods I Can’t Wait to Make This Fall

Chicken Tortilla Soup

…because let’s face it, food pretty much makes this season.

  1. Make Chicken & Dumplings Soup — I LOVE chicken and dumplings soup, and I’ve made it before but it wasn’t that awesome. This recipe from Smitten Kitchen got great reviews though, so I can’t wait to give it a whirl.
  2. Make Beef Bourguignon — My sister-in-law gave me a French cookbook for my birthday, and I want to try this recipe first!
  3. Make my favorite Chicken Tortilla Soup — Probably my favorite soup recipe. Can’t wait to bring it back into the rotation!
  4. Cook something fabulous for Thanksgiving (not sure what yet) — any ideas on this one?
  5. Chicken pot pie — I freaking love chicken pot pie, sincerely. I will probably make lots of vegetarian pot pies this Fall and Winter, but I need to make at least one with chicken!
  6. Make homemade chocolate donuts — doesn’t this recipe from Jenny Steffens look like the bomb? I think it would be the perfect breakfast food for a chilly Saturday morning of football watching. One of my favorite things to do in Fall is prepare a yummy breakfast while The Roommate camps out on the couch watching College Gameday. Isn’t that weird? Maybe it’s because we get to hang out, but I don’t actually have to watch the show because I’m spending most of my time in the kitchen?
  7. Brussels sprouts — I can’t explain it but I just love Brussels sprouts! I’m excited for them to be back in season!
  8. Vanilla cappuccinos — it’s still not quite cool enough for my vanilla cappuccinos. They really taste best when it’s pretty chilly and you can just cup your hands around the mug and enjoy every single sip!
  9. Make popovers — these are a staple at my family’s holiday meals, but I’ve never made them by myself. I think it’s high time I mastered this holiday essential! This looks like a good recipe, but I’ll probably use my mom’s.
  10. Chicken Tikka Masala — I love tikka masala at restaurants, so I want to see if I can come up with my own at home.

Oddly enough, a lot of these recipes have meat in them. I guess meat is just a Fall kind of food, so hearty, hot, and full of flavor! I still still cook almost exclusively vegetarian meals at our house, but I do occasionally eat meat out at restaurants. Like I’ve always said, this has never been an all or nothing thing. I love to base as much of my meals around vegetables as I can, but cutting meat out entirely (and by the way, I consider fish meat) has just been an impossibility for me so far. We’ll see what happens though.

Roasted Red Pepper Pesto

Hey there, long time no see, right?

I got a recipe for ya this morning, and I hope you try to make it soon!

Pesto is pretty awesome, and I happen to love pesto of all shapes and sizes. Obviously traditional pesto is great. Spinach pesto? Yum! Sun-dried tomato pesto? Fabulous! Basically, if a pasta dish has the word ‘pesto’ in it, I’m game. Today, we have

Roasted Red Pepper Pesto

This is a favorite recipe because you can pull together the pesto in the amount of time it takes to boil the water and cook the pasta. Super easy. Super tasty. The perfect dinner for one.

Roasted Red Pepper Pesto

Homemade Roasted Red Pepper Pesto

1 red pepper, roasted
2 cloves garlic
1/3 cup pine nuts, toasted
2 tablespoons prepared basil pesto
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
penne pasta
1/4 cup heavy cream

Start by adding a parmesan, pine nuts, garlic, prepared pesto, salt, pepper, and red pepper to the bowl of a food processor* and combine in short pulses. Thin with olive oil if necessary.

Cook pasta according to package directions. Drain, reserving 1/4 cup pasta water. Return pasta to large pot, add 2-3 tablespoons of pesto, and stir to combine. Stir in heavy cream for a creamy consistency. Add more pesto, cream, and pasta water until you get desired consistency.

Top with grated parmesan cheese, salt, and pepper.

*You can also use an immersion blender, so just add ingredients to a mixing bowl.

Summer’s End

August beach trip

I love the time of year when it’s about to change seasons. There always seems to be so much possibility in the air, and that’s such a wonderful feeling. As much as I find it frustrating, I also find it exhilarating to wait out the approach of a new season. Obviously at the moment, I have Fall on the brain, but it is kind of sad to end another Summer.

August beach trip

I love Summer. I’ve always been a beach person, and few things compare to swimming in the gulf on a hot summer’s day.

August beach trip

Growing up, my family used to spend an entire month at the beach in our family’s little beach cottage, and it was the thing I looked forward to most every summer. We didn’t have television, no AC, no washing machine, just sand, surf, and monopoly. And you know what, it was awesome!

August beach trip

When I think of Summer, I think of homemade ice cream, made in one of those old-fashioned cranks. Homemade peppermint was always my favorite. I also think about sandals, sundresses, sandy beach towels, the sound of the ceiling fan as it whirls through the hot and humid night air, and a deck of cards.

August beach trip

A windy late Summer evening at the beach. Ignore my goober-y pose.

But as much as I love Summer, I’m ready for Fall. I’m tired of those sandals and ready to break out the boots. I’m tired of summer vegetables and ready for soups. Atlanta humidity is getting seriously annoying, and I’m ready for brisk Fall mornings. I’m tired of my car’s AC and ready for my seat heaters (this is a luxury that I no longer think I can live without. Do you have one? They’re amazing!).

August beach trip

Yeah, I’m hilarious

Rather than soaking up the warmth of the sun, I’m ready to curl up under a cozy blanket.

August beach trip

And believe it or not, I’m ready to watch a little bit of football with this guy. Gasp!

So let’s get ready for Fall, huh?

What Fall activity are you most excited about?

PS-Everyone pray this place doesn’t get washed away in Isaac this week :(


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