I’m writing to you today, friends, on the premise that done is better than perfect. I’m writing to you today so you can dream about brunching by the seaside while you’re at work today. I’m writing to you today because I love you, and I want you to be happy, and bacon can only improve your life. Let’s all take a deep breath. Maybe you’re already feeling completely chill. Maybe you’re already in brunch mode. Maybe you have a little extra time, and you want to just go ahead and make me a drink and eat some Croissant French Toast with Maple Bacon Whipped Cream. We can all use a little more awesome.
This recipe is inspired by my favorite Waikiki brunch spot, Hula Grill. I’ve posted some photos of their ridiculous croissant french toast with bacon cream, and a few people have remarked they’d like to be stuffing that in their own faces. Good news, kids. It’s super easy to make at home. All you need is some day old croissants, eggs, milk, fresh whipped cream and some extra crispy bacon. A few drops of maple extract adds an extra depth of flavor, but you can live without it.
Making French toast is almost too easy. Folding bacon into whipped cream doesn’t happen nearly often enough. Marrying those two things together is going to make your weekend super awesome. May I suggest a side of Pumpkin Spice White Russians? Did I say awesome?
It’s time for brunching. Relax, eat, breathe, love.
It’s soup season. As I watch the rest of the world slip into the crisp days of Autumn, I can’t help but crave the gentle aromatic simmer of a huge pot of soup. Stew, chowder, or chili would all suffice. Lots of flavors, textures and love all in one heavy pot, left to mingle and get happy for hours… It makes my little cook’s heart flutter.
According to my husband, a good soup must always be accompanied by a good bread. Dipping is imperative. I have to admit, a hunk of crusty bread next to my bowl does make the meal seem complete. Bread also allows me to soak up every last drop of goodness. This can only be a good thing.
This Garlic Herb Toast has several awesome elements that make it perfect. It’s layer with flavors from fresh garlic and parsley, along with some other dried herbs and seasonings. It’s perfectly crunchy, but not tough. Best of all, once you have softened butter, the whole thing comes together in a matter of minutes with a food processor. Spin together fresh ingredients, spread them on bread, bake for 15 minutes, eat to your heart’s content.
Keep yourself warm and cozy. Put a pot of goodness on the stove. Make Garlic Herb Toast to complete a beautiful thing. It’s gonna be so very awesome.
Have I told you about the tragic years of my life where I lived in a country that didn’t sell Reese’s Peanut Butter Cups? What about my crazy environmentalist phase in middle school where I boycotted them because they had too much packaging? The moral of the story is, any day without Reese’s Peanut Butter Cups is not as good as it could be. Do you hear that Taiwan? Get on board. Also, England, I’m side eyeing you right now. Unacceptable.
This chocolate peanut butter gooey butter cake is pretty much a peanut butter cup in cake form. It follows exactly the same principle as our pumpkin spice gooey butter cake, we just change up the cast a bit. We’re using a chocolaty devil’s food cake mix in place of the spice cake, and peanut butter in place of the pumpkin.
The bottom layer is dense and crumbly and intensely chocolatey, and the top layer is soft and well, gooey. The peanut butter chocolate combo is unstoppable. My coworkers devoured it in a matter of hours. I even heard a couple of people just went at it with a fork during a director’s meeting. It’s really that good.
I realize every culture has its favorite flavors and that diversity is beautiful, but I think the entire planet needs to get on board with the chocolate peanut butter combo. Let’s all make chocolate peanut butter gooey butter cake and get to work on world peace.