J: I’m always looking for a solid brunch item to throw together on the weekends. When I came across this baked french toast recipe from our fave food blogger, Damn Delicious… game changer. My sweet husband, Jay, said it would be perfect for Christmas morning and I totally agree. Here’s the skinny:
3 small French baguettes, ends trimmed and cut into 1/2-inch slices
1 1/2 cups milk
3 large eggs
1 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (I skipped this)
2 tablespoons confectioners’ sugar
For the maple glaze:
1/4 cup unsalted butter
1/4 cup brown sugar, packed
2 tablespoons maple syrup, or more, to taste
Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
Serve immediately, sprinkled with confectioners’ sugar, if desired. It’s desired.
We’ve been terrible about posting lately, but we’ve had a lot going on! To whit: we just returned from J’s whirlwind bachelorette weekend in the Big Apple. We’re hoping things will calm down soon – in the meantime, we wanted to share our pics (and some restaurant recs!) with you.
Our homebase for the weekend was Hotel Hugo in SOHO. J’s friend Mary chose this place, and it was perfect for our group. We loved the decor (modern but warm) – we were immediately obsessed with the greenery wall behind the check-in desk. One drawback: the rooms are SMALL, so you have to leap around like a fairy to avoid cracking your shinbones on the bed platforms.
After our group caught up over a quick lingerie shower for J, we headed to dinner at Revel in the Meatpacking District. The food was great (Annie ordered a pork chop that came on a lava rock – fancy!), but the place was so dark we couldn’t get any pics of it.
After dinner, we walked down to Brass Monkey on the recommendation of the hostess at Revel. It was pretty chill when we got there but got a little more intense as the night wore on. We were forced to order a random apple pie dessert to hold our table (worth it – having a table was clutch), and it was NOT BAD.
In search of an early morning coffee / Breakfast at Tiffany’s moment, L explored a few blocks and stumbled on the new Hudson Square outpost of coffee roaster/bakery La Colombe. This place was calm and quiet…a nice change from the usual Starbucks.
No NYC weekend is complete without Sunday brunch. Our girls at BCBGeneration (New Yorkers through and through) recommended Beauty & Essex to us, and it didn’t disappoint. This place deserves its own post – so stay tuned for the details!
Mo, our group’s fearless navigator (she really is good at it) found a precious place for after-brunch cocktails. Hotel Chantelle is a Parisian-style cocktail lounge with $.92 mimosas (you heard us) and disco tunes. We sat in the bar (presumably the old hotel lobby). Our only complaint? Really intense heater action. We were sweating by the time we left. We didn’t make it up to the rooftop (place was PACKED)…but we will definitely try again next time we’re in NYC. This would be a great spot for brunch!
After wandering the streets of the LES and SOHO (no noteworthy purchases), we regrouped for a sweet treat at the famed tea salon Laduree. This place ALSO deserves its own post – coming soon!
We headed to celebrity favorite Catch for dinner Sunday night. The food was unreal; we’re going to be dreaming about the lobster rolls (J) and the tartare (L) for weeks. The service left a little to be desired, and we had a strange elevator experience on the way down, and we didn’t see any celebrities…but other than that, we loved. Stay tuned for details!
We grabbed a quick brunchy-breakfast at Jack’s Wife Freda before heading to the airport. The food at this Mediterrenean-style diner was amazing…but it was packed (hey, at least we knew it would be good!), and we were a little cramped. We both highly recommend the fresh-squeezed cantaloupe juice.
Share your NYC go-tos with us on Insta @glitter_blog_xo.
Another Monday, another motivation. You guys ready?
We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!
Warm Avocado Toast
(Prep Time: 2 mins / Yield: 1 serving)
What You Need:
1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
Handful of sprouts
What You Do:
Lightly toast the bread.
In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Now, don’t you feel better?
View our first Motivation Monday recipe here.
PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.
We are big fans of breakfast here at The Glitter Life. We believe in beginning our days with something fresh and healthy – breakfast boosts our metabolism AND our mood. While there’s no denying the nutritional goodness of a green smoothie, we usually need something a little more solid (and a little less time and dishwasher-space consuming). Voila, these genius Omelet Muffins! Make a batch on the weekend and just reheat one before you run out the door.
These are totally customizable. Add healthy protein (turkey bacon, diced ham, soy sausage crumbles), cheese and veggies to create your perfect combination.
Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.
Make sure your eggs are beaten and you’ve added the salt and pepper.
Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose.
Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients.
Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).
Want to break out of your basic blueberry muffin rut? Baker Street has created the perfect summer twist on a breakfast classic: Pineapple Muffins. They’re easy to prepare, too. We like that.
2½ cups all purpose flour
2 tsp baking powder
¼ tsp salt
1 cup sugar
½ cup shredded coconut
1 cup buttermilk
6 tbsp butter, melted and cooled
1 large egg
2 tsp orange zest
1 cup chopped pineapple
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, sugar and shredded coconut (reserve 2-3 tablespoons).
In a medium bowl, whisk together buttermilk, melted butter egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple.
Divide batter evenly into prepared muffin cups (cups will be very full) and sprinkle generously with remaining coconut.
Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Cook muffins on a wire rack for at least 15 minutes before serving.
I’m always looking for fun recipes to make with Joe Jr. I saw this recipe for Peanut Butter and Jelly Muffins on the cute blog Two Peas and Their Pod (we featured another of their recipes here). Saturday morning seemed like the perfect time for the two of us to do a little baking…and a little tasting.
Peanut Butter & Jelly Muffins adapted from Two Peas and Their Pod
What You Need:
1 2/3 cups Gold Medal all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup creamy peanut butter
1/3 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup of your favorite jelly, preserves or jam
Standard muffin tin (recipe yields 12 muffins)
What You Do:
Preheat the oven to 350 degrees F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.
Combine dry ingredients in a large mixing bowl. In a medium bowl, whisk together the milk, peanut butter, oil, egg, and vanilla.
Stir the wet ingredients into the dry ingredients and mix just until combined.
Scoop a heaping tablespoon of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam.
Divide any remaining batter equally among the muffin cups.
Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. (Original recipe from The Recipe Girl Cookbook)
These muffins were tasty…but I learned something the first time I made them. The original recipe called for two tablespoons of batter on the bottom, but when I did that I ran out of batter for the tops of the muffins. The second time around I did a heaping tablespoon of batter, followed by a heaping teaspoon of preserves, followed by a heaping tablespoon of batter. I did have a little left over using that method, and I just divided it among the muffin cups. I made six muffins with peach preserves (my fave) and six with grape jelly (Joe’s choice).
Joe Jr and I had fun making these- his favorite part was licking the peanut butter spoon.
Did you do any baking this weekend? Do you have a favorite Saturday morning baking ritual? Tweet us @glitter_blog_xo!
PS – We both had rather domestic weekends. In pics…
I love anything salty-sweet, and I’ve been obsessed with White Chocolate Snack Mix ever since Glitter Girl Melanie Herrington made it for our very first Easter Egg Hunt two years ago. I made it again this year, so I thought I’d share the recipe. It’s pretty and perfect for a spring party. Snack on it by the bowlful, or place individual portions in clear cello bags and tie with a pretty ribbon for cute favors.
Ingredients (makes 20 1-cup portions)
6 cups cereal (Mel recommends a mix of Golden Grahams, Multi Grain Cheerios and Chex)
1 12oz. bag mini M&Ms (try to get the pastel kind!)
3 cups pretzels (sticks or mini pretzels)
1/2 jar dry roasted peanuts
1 bag white chocolate chips, melted
Mix dry ingredients together. Pour melted chocolate over mix and stir to coat. Spread mix out on wax paper to dry. TRY NOT TO EAT IT ALL AT ONCE.
Speaking of Easter, we had a great one with family and friends.
How was your weekend? Share you Easter pics with us on Twitter/Instagram! @glitter_blog_xo
No, it’s not our birthday. BUT we couldn’t resist sharing this super cute and delicious recipe for birthday cake pancakes. Thanks to Pennies on a Platter for sharing!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6-8 servings
Serving Size: 2 pancakes
1 1/2 cups all-purpose flour
1 cup yellow cake mix
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup (1.75 oz bottle) sprinkles
For the icing (optional):
Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.
In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.
Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.
Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.
Allow the pancakes to cool completely, then transfer to a freezer bag. Store in the freezer for up to 2 months. Reheat in the microwave for about 30 seconds, or until hot.