You. guys. Summer is nearly over. What? How? Why? At any rate, we ❤ fall. Fall fashion. Fall decor. Fall recipes. All of it.
This bloomin’ baked apple from The Gunny Snacks speaks to us. Who’s in?
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.
slices evenly placed.
mixture poured and ready for the oven.
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.
glazed and golden.
Serve immediately, sprinkled with confectioners’ sugar, if desired. It’s desired.
brunch is served.
Happy July, everybody! Time to recap a few of our fave recent instagram moments. Not following us? Get on that.
We love the blog Two Peas and Their Pod. It’s one of the first places we go for recipe inspiration. The recipes are simple, straightforward, and packed with flavor. We’re totally making these Pumpkin Chocolate Chip Bars for our next fall get-together:
photo courtesy of two peas and their pod.
Pumpkin Chocolate Chip Bars
What You Need:
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (don’t have any? learn how to make a substitute here.)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 package (12 ounces) semisweet chocolate chips
What You Do:
- Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
- With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
- Cool bars completely in pan. Cut into squares and serve. Yields 24 bars.
Recipe from Martha Stewart
Naked Champagne Cake
3 cups all-purpose flower
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
2 cups champagne
1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit).
2. In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.
3. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a knife insterted in the center comes out clean.
4. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.
Champagne Buttercream Frosting
3/4 stick unsalted butter (room temp)
2 cups confectioners’ sugar
1/4 cup champagne
1/8 cup whole milk
1/2 tablespoon vanilla extract
In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champange, milk and vanilla and continue beating until smooth and creamy.
*Adapted from Booze Cakes // Style Within Reach*
J’s parents are en route from Augusta to Atlanta this weekend to watch Glitter Girl Britton Rowe tie the knot. This will be J’s first time having overnight houseguests since she moved in May. EEEK! In preparation for the weekend, we did some thinking on how to make her guests feel at home. Read on for our ultimate hostessing tips.
1. Goody Tray. Don’t make your guests hike to the fridge for a late-night bottle of water. Set up a tray in the guest room for easy access to necessities.
image: Waiting on Martha. X0
2. Fresh Flowers. Say ‘Welcome’ with fresh peonies. Choose a location out of direct sunlight with good air circulation, and their fragrance will distribute throughout your home.
fresh and lovely.
3. Bake Something.
Is there anything better than walking into a house where something’s been baking? Nope. Pop something in the oven before your guests arrive.These Cinnamon Roll Cookies
from Baked Perfection
will do the trick.
we can smell them now.
4. Fresh Linens. Make it a vacation for your visitors with comfy, cozy linens. Buy the best sheets you can (reasonably) afford, and make sure the pillows are fresh and plump.
5. Itinerary. Take charge and map out the weekend. Make reservations when needed – it’s always good to have a plan. Guests are a great excuse to show off your favorite haunt or try something totally different. J is treating her parents to lunch at Nuevo Laredo this weekend. If you’ve never been to this Atlanta restaurant, add it to your to-do list.
nuevo laredo, an atlanta staple.