Tag Archives: Toast

Cape Cod French Toast and Patriotic Cupcakes

Yesterday, I woke up early on Cape Cod and packed everything up to head back to the main land in hopes that I would miss all the traffic and to have a full day to get some things done. But, I didn’t miss the chance to try out a new Mary Lou’s Coffee. This time, I tried the Girl Scout Cookie Coffee, which tastes like a thin mint.


It was a lot sweeter than I expected, and I didn’t have them add any sugar or milk to it. Next time, I’m sticking to my Peanut Butter Wonderful.

Oreo didn’t really mind the flavor change…she just wanted a taste and really had her begging eyes going.



When I got back to the house, I unpacked and started to whip up some french toast for the holiday. The refrigerator died while we were away so ingredients were at a low. They were also squished into the smaller fridge in the basement, which made searching for ingredients a bit of a workout. I was hoping to come up with something a little red, white and blue…but couldn’t find the blue portion.

Cape Cod French Toast



6 Slice Health Nut Bread 4 Eggs
1 Teaspoon Vanilla 1/8 Teaspoon Allspice
1 Teaspoon Cinnamon 1/4 Cup Almond Milk, Vanilla
1 Tablespoon Cape Cod Cranberry Jam



1. In an open dish, mix up the eggs, cinnamon, almond milk, allspice, and vanilla. Dip the bread into the mix, covering it on both sides.



2. Heat up the skillet to medium heat and cook the toast on both sides for about 2-3 minutes, or until golden brown.




3. Heat up the tablespoon of Cape Cod Jam for 3o seconds (It is a local jam made of cranberries and basil, substitute it for any cranberry based jam). Drizzle it over the french toast and top with whipped cream if desired. ENJOY!




The small bits of nuts that are in the bread added a lot of texture to the french toast that really made it fantastic. The Cape Cod Jam isn’t too sweet and really balanced the whole thing out. I was a little nervous about the basil portion of it but it turned out great.



Maggie was heading to a BBQ with some friends and she was responsible for bringing dessert. We both headed to the supermarket to pick out some fun sweets but ended up coming home with a little project…Red, White and Blue Cupcakes. Super easy but super festive!

Memorial Day Cupcakes




White Cake Mix Food Coloring
White Icing Festive Sprinkles





1. Just mix up the cupcakes according to the box directions. After it is well stirred, separate the mix into three even bowls. Add red and blue food coloring until you get the color you like.




2. In the cupcake pan, with the covers, first put a spoonful of red, then white, then blue batter. Bake according to the directions on the box.





3. When the cupcakes are cool, frost it and top them off with the sprinkles! Finito!




Maggie and I filled them up a bit high…and ended up making 12 cupcakes out of the batter that calls for 24…Whoops.

They were delicious though and just a fun twist on the traditional cupcakes. You could really do this for any holiday. Think green! for St Pattys day. Haha.

Brent and I ended up hiking to work off the french toast. Brent hadn’t been to Noon Hill before and it’s a nice little hike to a fairly high summit.

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The puppies were sufficiently tired and ready for a nap when we got back. It’s such a nice little hike. The map says it is only 1.3 miles, but I would disagree. I’m leaning towards more like 2 miles.

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What is your favorite holiday dessert??





The Begging Eyes of Oreo

Yesterday was actually National Cookie Day, and well…I made cookies! I didn’t actually make them specifically for the little celebration in my kitchen, but really for the Great Food Blogger Cookie Swap. You get 3 different names of food bloggers and make them each a dozen cookies. In return, you are sent cookies from another food blogger! FUN!

I made some Whole Wheat, Chocolate Chip and Cranberry Oatmeal Cookies. They turned out soo well.



I packed them with chocolate chips and cranberries. I ended up with 4 dozen cookies, which is exactly what I was aiming for, because 1 dozen…is for ME! I’ll post the recipe to this in about a week when the Food Blogger exchange is done with.

While I was baking them, Bacon and Oreo were going NUTS. Bacon is actually high enough that it’s easy for him to prop his paws up and grab a cookie. He got one, and the second time I caught him the cookie just plopped on the ground. That one didn’t make it into the pile. Just check out this little montage of Oreo’s beggin faces. She ran through these like they were planned.

Here’s the “I’m so adorable and pretty you can’t help but give me a cookie.”


Now, a frustrated little cry because her puppy eyes weren’t working.


The licking of the chops just to get the point across that something should be heading into her mouth…incase I hadn’t caught onto it yet.


And now…for the finale. The ultimate…big puppy dog eyes that make you feel like you are a bad puppy mom. Beware…this will jerk the heart strings.



The girl has some moves…you have to give it to her. These all happened within a 30 second interval. I also snapped a few of Bacon just to get his begging face…but they all looked exactly like this:



He doesn’t stoop to Oreo’s level. He just waits until I walk out of the room and tries to snag one.



Breakfast this morning was one of my staples. Eggs on Toast. But to dress it up a bit without adding any extra time, I added some Earth Balance butter and some Black Raspberry Jam to the toast. It gives a similar flavor to Brie and jam.



It turned out really well. I was thinking that you could easily put some ground pepper on this to play off the sweetness of the jam to add another dimension to it.


Do you have any tricks to dress up a simple dish??