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Overnight Blueberry Stuffed French Toast

10/10/2013 - Author: Natasha Phillips


This is a recipe that I grew up with and was often used for breakfast at one of the local B&B’s.  It is and was such a favorite that I haven’t really changed much. I cut the sugar back from the original recipe and at times I substitute stevia which is a natural sweetener that has zero calories! Sometimes I like to put these in individual jumbo muffin cups and freeze them to just pull one out here and there. Any bread works well, however I do feel a french bread/sourdough type works a little better. I only say that because it is a little denser so the texture of the bread still shines through.  These are great with a little drizzle of maple syrup or with the blueberry syrup recipe included here. Let me know what you think!


Overnight Blueberry Stuffed French Toast

14 slices of bread or enough to fill a 9×13 pan 2/3 full

1 – 8 oz cream cheese cold and cubed

1 1/2 Cup Blueberries

14 large eggs

1/4 cup sweetener (sugar, honey, syrup, stevia, ect…)

2 1/2 cups Milk

1 Tbsp. Vanilla

8 Tbsp. Butter or margarine


Cube the bread and fill 9×13 pan or 12 jumbo muffin cups, sprinkle with the blueberries. Cube cream cheese and sprinkle over the top of the cubed bread. Beat the eggs, then add the sweetener, milk and vanilla. Pour milk mixture over bread then top with cubed 8 Tbsp butter. Cover with foil or Saran wrap and chill overnight, 8-10 hours. Bake in preheated oven at 350F covered for 30 minutes and uncover for 30 minutes longer. Let cool slightly before serving. Top with maple syrup or the following blueberry syrup recipe.

Blueberry Syrup:


1 cup Sugar

2 Tbsp. Cornstarch

1 cup Water

1 cup Blueberries

1 Tbsp. Lemon Juice

2 Tbsp. Butter or Margarine


Mix the Sugar and cornstarch over medium heat. Add the Water and blueberries, stir constantly and bring to a rolling boil.  Add the butter or margarine and boil for 1 minute. Remove from heat and cool slightly. Serve hot or cold. Great topping for ice cream as well.




1 Comment - Categories: Food

Pumpkin Spice Muffins topped with Caramel Drizzle

- Author: Natasha Phillips


When I created this blog I envisioned posting my latest recipes and baking triumphs everyday. Well I definitely do a lot of baking and cooking but my recipes never make it up here. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. It has proved to be a favorite with my kids and quickly becoming a staple at the local farmers market. Enjoy and let me know what you think.


Pumpkin Spice Muffins:

2 1/2 cups Sugar

1 cup vegetable oil

4 eggs

1 3/4 cup pumpkin (or one 15 ounce can)

3 cups flour

2 tsp. baking soda

1 1/2 tsp salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/2 tsp. baking powder

2/3 cup water

3/4 cup raisins

1 cup walnuts, finely chopped

Preheat oven to 350F. Grease 12 jumbo muffin tins, (it works best without the paper cups so try not to use those). In a large bowl mix sugar, oil, eggs, and pumpkin. Beat well. sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add dry ingredients alternately with water to pumpkin mixture. Fold in raisins and nuts. Pour into muffins tins, fill about 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean.

Caramel Drizzle:

4 tbsp. Butter or Margarine

1/2 cup Brown Sugar (I like to use the dark brown sugar)

2 tbsp. Milk

1 cup Powdered sugar


Melt Butter in small saucepan, add brown sugar and milk. Bring to boil. Remove from heat and let cool slightly, about 7 mins. (If you don’t let it cool before you add the powdered sugar your drizzle will turn out more like a glaze). Beat in powdered sugar until smooth. Put into plastic bag and cut the corner off plastic bag and drizzle over warm muffins. The frosting will set as it cools. Enjoy!!!


2 Comments - Categories: Food

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