Marshmallow Fluff Stuffed French Toast with Homemade Raspberry Sauce

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Are you kidding me with this recipe? It is crazy good and only takes just a few extra steps to make regular french toast into something truly spectacular.

I love raspberries. Even though it is not berry season (May – Aug,) it doesn’t mean that you can’t enjoy berries all through the year. I used fresh raspberries for the sauce, but frozen raspberries work just as good.

I made this recipe on a whim. I started with just a regular french toast recipe; eggs, splash half & half, dash cinnamon, dash nutmeg, splash and a half of vanilla. Mix together and dip in my bread and cook in a skillet of butter until browned and cooked through.

I then took two slices of french toast and spread one piece with marshmallow fluff and turned it into a sandwich. Cut in half and placed on plate.

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Raspberry Sauce (makes 3/4 cup)

  • 1/4 cup sugar
  • 2 tbsp water (if using frozen raspberries, use 1 1/2 tbsp)
  • 6 oz. raspberries

Place water and sugar in a saucepan and bring to a boil. Lower heat and bring to a simmer and add raspberries. Mash with a fork or whisk until it starts to look like a sauce or until all sugar is dissolved.

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Enjoy!

 

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Cucumber Cream Cheese Ghosts

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When it comes to Halloween-themed foods, I feel like all I ever see are sweet treats. There’s not enough savory recipes! As much as I like the sweet stuff, there is only so much sugar I can take!

How cute are these little ghosties?! They are basically little tea sandwiches, but in a much cooler shape. They are a lot of fun for all ages and you can use whatever flavors of cream cheese you like best! I served these at a party I had last weekend to break up all the sugary stuff.

I will tell you that it can be a little tricky to spread the cream cheese over the cucumber. Using thin slices of the cucumber and whipped cream cheese makes it easier, but if you are finding it too difficult, you could always just skip the cucumbers!

Cream Cheese Ghosts

Apple Pie Dip with Cinnamon Pie Crust Chips


Apple Pie Dip with Fried Pie Crust Cinnamon Chips

The weather is finally starting to cool in California (and by cool, I mean high 60s, low 70s), but that is good enough for me! I have a theory, starting September 1st is beanie season. I grew up in Vermont, so September is really when it starts to cool down. However, in California, we are still pushing 80-degree weather here, and people kind of look at you like a crazy person when you are wearing a beanie with shorts and a t-shirts. Now that we are in the middle of October, it should be completely acceptable to wear beanies, chunky sweaters and boots.  I am totally ready for a change in wardrobe!

 

Now something that is completely acceptable in October- Apple Pie. I have a total obsession with Apple Pie filling. I put it on everything. So finally I decided that I wanted a recipe that was just for my filling. Instead of going through the trouble to make a pie, why not save yourself the time and fuss. You can whip together and apple pie filling in less than 20 minutes. You can serve your Apple Pie Dip with fresh pie chips.

 

Now I deep fried my pie crust and then rolled it in cinnamon sugar. But again, you can save yourself the hassle and bake them as well. These pie chips are also lightly coated in butter and cinnamon sugar. Serve this as an appetizer or as a dessert. Better yet, why share at all? Now I usually like to make my apple filling with maple syrup because I love the caramelized texture, plus it helps make the apples extra soft.

Apple Pie Dip

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Happy National Coffee Day! 10 Must Try Coffee Recipes

Did you know that today is National Coffee day! It is a day to try new recipes with some delicious coffee. It is a holiday after all.

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