Marshmallow Fluff Stuffed French Toast with Homemade Raspberry Sauce



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.


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.






Easy Cheesy Jalapeno Cornbread



I should really start this post with a disclaimer.

If you’re from the south, you are probably going to hate this cornbread. In fact, it is not really cornbread in the traditional sense at all. It’s more like corn cake. Actually, it’s exactly like corn cake.

I am not from the south, and am therefore not bound by tradition to make cornbread the old fashioned way. The cornbread of my youth? It’s made from a cake mix. If you don’t want to think of it as cornbread, I don’t mind. This version is sweet, and still crumbly, and despite it’s very tenuous relationship to real cornbread, it still tastes fantastic with chili.

Of course, mom never put jalapenos in her version, but me? I likey the spicy. Having that little kick of heat and the creamy cheesiness just takes this corn-whatever-you-call-it to the next level.

I will share this one piece of advice: be careful who you share your corn-cake-bread with. It could get you in trouble.

A couple years ago, I sent a pan full of this cornbread with my boys to the Boy Scout overnight camping trip, enough for them to share. In the days that followed, I received multiple compliments from the scouts, and the cornbread was specifically requested for the next several camping trips.

Granted, teenage boys will eat anything. But still.

Last piece of advice: be sure to bake this thoroughly. In a 9×9 pan, it will be quite brown on top before it’s done in the middle. If you are concerned about this, you can make a thinner layer in a 9×13 pan, and reduce the baking time to 25-30 minutes.

Then cut, eat, and brush the crumbs off your shirt!


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The Best Cinnamon Funfetti Pancakes

My Mom’s pancakes are my all-time favorite pancakes. Whenever I go out to a restaurant, I don’t typically like ordering pancakes, because I know they can never compare to my Mom’s.  A little biased? Yes, but I can’t help it.  So what’s this delectable secret to why my Mom has the best pancakes? Aunt Jemima Pancake mix. Wait, she uses boxed mix? There’s no way that can be better than from scratch. Well, on a level, I agree with you that nothing’s better than scratch, but after tasting my Mom’s pancakes, I have a new faith in boxed-based recipes. See, this recipe doesn’t just follow the box instructions; it improves upon a solid pancake foundation.


The two secret, but crucial, ingredients in this box-based mix are applesauce and vanilla extract. For some reason boxed mixes forgo the flavoring step, and I feel like that really limits the recipe.


I add just a tablespoon or so of cinnamon applesauce, some vanilla extract, and just a dash of almond extract, to really make this recipe shine. Add some sprinkles for a colorful, fun element, and you’ve got a party!  A breakfast party, that is.

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