Overnight Apple French Toast

When I was in college, I studied abroad in Paris for a semester. It was amazing. I loved it, and I wish I had been more adventurous or more experienced, because I wasted a lot of my time while I was there. I loved it just the same, and felt like I really grew a lot. I learned to know and love a city besides the one where I grew up, and I learned to find my way around. I became a lot more independent.

But I still missed home. A lot. I didn't live at home as a student, but I attended a university only about an hour away from home, so I saw my family really whenever I wanted. Being in Europe for four months really helped me gain independence from that, but I was really ready to see my family when I got home.

A few weeks before we came home, I asked my mom to make me apple French toast when I got back. It was something she often made for us on holidays, especially Thanksgiving or Christmas, and it was just special. I loved the warm caramel syrup on the bottom and crispy edges of the toast on top that concealed the moist, eggy interior. It seemed like a great welcome home.

Cherry, Chocolate, and Buttermilk Scones

I love when a recipe is both surprisingly easy and amazingly delicious. It's so rewarding. It makes you feel like a master chef, and you get to enjoy the fruits of your non-labor.

Such was the case with these scones. Which is why there was only one left to take a picture with. At least until I gave it to my sister a minute after taking this picture, at which point it was promptly devoured. This is why the picture is extraordinarily pathetic.

But, first we need to rewind.
 
Yesterday, I had to give a presentation in my graduate class. My project is on food writing and narrative, and I'll be using some of David Lebovitz's writings as a text to study. So, I thought it would be very appropriate to bake something written by him for my class. But--we all know David Lebovitz is the king of sweets. And my class is 8am. Somehow, I didn't think Chocolate Idiot Cake or Mint Chip Ice Cream would fly. But, I found a recipe for scones that sounded delicious in his Great Book of Chocolate. Scones are totally breakfast food, right? Plus, bonus--I still had buttermilk in my refrigerator, and the expiration date was quickly approaching (read: had passed two days earlier, but it still smelled like buttermilk, so we're good).

Yay! I found the one. But. I worried. Every scone I'd ever eaten had been rock hard. And, the recipe did say to serve warm...which suggested to me that these, too, might turn to rocks upon cooling and *gasp* overnight storage. But there was no way I was making these the morning of class--I don't get up that early. My only option was to bake them the night before. I also worried because the instructions said to cut in the butter--not something I'm very good at or do very often. Yet, it looked easy overall.

So, I did it. I was worried it would flop at 9pm the night before and I would be left without any time to prepare anything else, but that was a risk I was willing to take. But as I got into making them, my worries dissipated.

Granola

I think granola is a very personal thing. I mean, everyone has their own preferences. I got my recipe from Barefoot Contessa, and in the introduction to the recipe, she claims hers is the best granola and that she merely built on someone else's granola.

Well, I happen to think that MY granola is the best ever, and I have just tweaked hers. See? Very personal. So. I'm posting my recipe and take it for what it's worth. Adjust it, make it, love it.

Julie's Morning Glory Muffins

In December, before I had my baby, I made a big batch of Morning Glory Muffins. I got the recipe from my good friend, Julie, because she makes them all the time and I love them. It proved to be a very wise choice: I froze them and they became the perfect go-to breakfast while I figured out how to be a mom. It worked so well, I made more about a month after she was born.

Julie got the original recipe from allrecipes.com, her go-to reference. But I really like the changes she made, and it's even healthier than the original recipe, which is good. Not many muffins are actually good for you. But Julie toned down the sugar and with all the fruits and nuts, they are nutritious in my opinion. I mean, c'mon. You can see all the goodness in there: carrots, bits of apples, craisins...yum.