teacher by day - chef by night
Thanksgiving is just a week away and here I have some delicious treats and goodies to get you through the next week or so as well as maybe enjoy along with your Thanksgiving & Holiday Festivities! And now, in this “November: Month of Thanks” I …
HAPPY FALL! I know that fall technically started a few days ago, but I have been wanting to make some delicious (natural) flavored creamer for a while. So today, in honor of National Coffee Day, I share with you a super easy homemade (fall) creamer …
There are so many variations of Pumpkin Bread. And although it is perfect as it is, or maybe toasted with some cream cheese or butter on it – I knew that I could take it up to the next level!
Our good friends Roger & Jen gave us a loaf of Roger’s awesome Pumpkin Bread. I figured that if I took my basic french toast method and used it on this bread it would be amazing- and we were not disappointed!
Although all of your Thanksgiving Pumpkin Bread is probably gone for now – you can either try to find a loaf in the back of the freezer or bring back the awesome flavors of pumpkin and whip up a loaf for Christmas (or anytime for that matter, I love pumpkin!)
(figure at least 2 slices of bread per person and adapt the recipe from there) 
Slice your Pumpkin Bread. Mix up your egg(s) and milk. Allow your slices of bread to soak for at least 30 seconds on each side. While your bread is soaking, pre-heat a flat skillet with some butter. Over medium-high heat cook your French Toast – about 3 minutes per side (check at 3 minutes and see how its going – you want it browned but not burned, there is a fine line).
Once your Pumpkin Bread French Toast is cooked you want to top it with some Maple Syrup and Apple Butter and maybe even a sprinkle of Cinnamon! 🙂 
And I leave you with this, Today’s Question of the Day… do you have a favorite way to use up a certain kind of leftover bread or do you ever make/buy a certain kind of bread just to turn it into something else?
Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins! These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?) We …
Get out your pots and your stretchy pants and enjoy some amazing savory Pumpkin Macaroni & Cheese!
I have been looking at making Pumpkin Pie Martinis for about a year and for some reason just never made them! Tonight I realized that I had not posted anything in a while (sorry – I have cooked things but was away at Punkin Chunkin with my 2010 World Champion Team and did not take photos of the goodies I brought down there with me). Since I am now home from the Chunk – I figured it would be a perfect time to make a Pumpkin Pie Martini!
This recipe is version #1 of this experiment. I would cut down on the Rum here – maybe 1/2 and ounce and bump up the Kahlua to 1 1/2 ounces. Feel free to use some more spices (I added a dash of both nutmeg and ginger). Just as this was attempt #1 at this martini (with changes coming for next time) this is also attempt #1 at these photos – changes coming there too!
Blend all ingredients together in a blender with a few cubes of ice.
Serve in a glass rimmed with very finely crushed graham cracker crumbs. To rim the glass – just dip the rim of the glass in water and then have crumbs on a plate and dip the rim right on in!
Sprinkle more cinnamon on top for garnish. Enjoy!
And I leave you with this, Today’s Question of the Day… What desserts do you enjoy turned into drinks?