8.30.2012

Peaches & Cream French Toast

I love breakfast!
Especially when it involves syrup!

Here is the recipe for the French toast I mentioned in my last post.
SarahJean, my husband Abe, and I stuffed ourselves with this stuffed toast!

I wish I could eat it everyday.
But then I'd get cankles.

Peaches & Cream Stuffed French Toast
(adapted from A Beautiful Mess)



Ingredients:
16 thin slices of cinnamon swirl bread
6 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
2-3 peaches, sliced and peeled
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
another tsp vanilla
powdered sugar and maple syrup for topping

Directions:
  • Combine eggs, milk, 2 tsp vanilla, and cinnamon in a bowl and whisk until combined and slightly frothy.
  • In another bowl, whip cream cheese, sugar, and vanilla until creamy.
  • Heat skillet on stove and grease skillet with butter or PAM spray
  • Lay out bread slices on your counter or table and spread cream cheese mixture on one side only. 
  • Dip one slice at a time into egg and milk bowl. Only dip the bare side that doesn't have cream cheese on it.
  • Place egg side down on hot skillet.
  • Arrange several peach slices on top of cream cheese.
  • Take another slice of bread that has been smeared with cheese, dip it into egg, and then place it cream cheese side down on top of other slice that has the peaches.
  • Now carefully flip the whole thing over to cook the egg dipped bread on top.
  • Continue with remaining slices of bread.
  • Sprinkle with powdered sugar, garnish with extra peaches, and serve with warm syrup and mimosas!


 I ended up making only 7 servings because I slathered a lot of the cream cheese on one and didn't save any for the last two slices of bread! 
Haha but it was so good!
I ate cold leftovers the next day on my commute to work.
It was like a gourmet grilled cheese sandwich :P

Have you tried any great recipes recently?
~Naomi

8.26.2012

Chocolate Icebox Cheesecake

My mom's birthday was last week. 
I wasn't able to celebrate with her, so I made a cheesecake in her honor and ate it.
She lives in MI, and I have since moved to PA.
So we don't get to see each other very often.
If I could have mailed her a slice of cake, I so would have!
Sorry mommy!

This recipe is from this month's Food & Wine magazine.

I usually bake my cheesecakes, but this one seemed so simple, I just had to try it.
You just assemble, and refrigerate overnight.
And it's only 3 ingredients plus water!
Score.


Chocolate Icebox Cheesecake


Freshly unwrapped from the plastic wrap

Resembles a crepe cake!

So yummy!

Don't you just love easy recipes that taste so good?!
~Naomi

8.17.2012

Blackbird Singing in the Dead of Night

No, there are no birds in this post.
Sadly, not even a feather!
I just really like that song by The Beatles

On my back "porch" which is really just this little landing and some stairs. This was the only pose I could fit my whole body in the frame! Ha!

I always wanted to be a dancer...

Jazz hands!





Blackbird, fly.
~Naomi



Dress: United Styles "fit dress" :P
Shoes: Madden Girl via Marshall's
Necklace: F21
Earrings: Target
Ring: unknown consignment shop in Sacremento, CA
Diamond Bracelet: gift from my husband and dad, from Jared's

8.08.2012

Alfredo Gnocchi and Shrimp

I have made this meal twice... maybe three times. 
It is definitely an indulgence, and that's why I only make it occasionally. (Har har)

The recipe is a bit of a mash up between Real Simple's "Garlicky Baked Shrimp" and Bon Appetite's "Gnocchi Gratin with Gorgonzola Dolce"

So I call it Alfredo.

Because I can.






Alfredo Gnocchi and Shrimp

Ingredients:

1 pound frozen cooked shrimp
4 cloves minced garlic
2 Tbsp apple cider vinegar
salt and pepper to taste
1/2 tsp nutmeg
1 pound package whole wheat gnocchi made with sweet potato
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 cup heavy cream
1/4 cup melted butter
1/2 cup Panko bread crumbs
2 Tbsp chopped parsley 
spritz of lime juice

Directions:

  • Preheat oven to 375*. Grease a 10-12" cast iron skillet and set aside.
  • In a bowl, combine frozen shrimp, garlic, vinegar, salt, pepper, and nutmeg. Pour into cast iron skillet.
  • In a medium pot, boil 6 cups of lightly salted water. Carefully place gnocchi into boiling water and boil for 3-5 minutes until they all float.
  • Remove the gnocchi from pot with a slotted spoon and put directly into cast iron skillet. 
  • Sprinkle the Romano and Parmesan cheeses on top of shrimp and gnocchi. Pour cream over and gently stir to combine. 
  • In a small bowl, melt butter and stir in Panko crumbs and parsley.
  • Shake crumb over top of contents in cast iron skillet and place skillet in oven.
  • Bake for 25-30 minutes until crumbs are browned and cream is thick.
  • Let sit to cool slightly, scoop with large spoon onto plates and enjoy.

Serves 4 hungry adults.

Or serve in bowls :)


Tips: I added nutmeg to this recipe because I love the flavor it adds to homemade Alfredo sauce. If you do not have apple cider vinegar, use white wine. You may also substitute cooked chicken for the shrimp.


Definitely a treat for your taste buds!
~Naomi

8.04.2012

Raspberry Cream Cheese Danish





I can not take credit for this recipe.
I made it after seeing it on Megan's blog The Frugalista Diaries.

Let me tell you, I am glad I made it!
Not only was it delicious, or "Heaven!" as my brother in law Paul said, but it was so simple and quick to put together!

All you need is 1 can of Pillsbury crescents, 8oz softened cream cheese, 1/3 cup sugar, 2 Tbsp flour, and a handful of berries!

See Megan's blog post for the full how-to!


Served 6 people how I cut it :P
~Naomi