Sunday, October 24, 2010

Oh Oui Maria Bagette Bon Soir, FRENCH TOAST!

Having breakfast for dinner is always looked upon with great favor in our house.  For the most part they are planned out, even if they are simple.  But every once in a while it's a matter of "this sounds good" and "that sounds good" and "hey what's in the fridge?".  Which is how my daughter and I came up with an amazing combination of really simple things.  These French toast rocked our damn socks off. Bren was adamant that I post this recipe, but I suspect for selfish reasons rather than a desire to let everyone share in it...he wants to make sure I don't forget what Karina and I did so we can make it again.

Blueberry Cheesecake French Toast
for the French toast:
4 eggs
1 cup French vanilla flavored coffee cream
1 tsp cinnamon
pinch of salt
bread of choice

for the blueberry sauce:
16 ounces frozen blueberries
1/3 cup sugar
1/3 cup water
2 tbs cornstarch, mixed with a little cold water

for the cheesecake sauce:
8 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1/2 to 3/4 cup half and half

For the blueberry sauce, mix berries, sugar and water in a medium sauce pan over medium heat.  Cook until berries are heated through and some have popped open.  Bring to a slow boil and stir in cornstarch mixture.  Cook for about one minute, or until thickened.

For the cheesecake sauce, mix the softened cream cheese thoroughly with the powdered sugar.  Stir in half and half in small increments until thoroughly combined.  Amount will depend on how thick or thin you want to make it.

For the French toast, mix the cinnamon with a few drops of water to make a thin paste.  Beat eggs thoroughly in a medium bowl with a wide flat bottom.  Stir in cinnamon paste and salt until combined.  Add coffee cream to egg mixture, stirring constantly.  Heat a griddle over medium-high heat and brush with a little canola oil.  When the griddle is hot, remix the custard to re-disperse the cinnamon, dip a slice of bread in it on both sides, let the excess drip off and place the bread on the griddle.  Repeat with however many slices will fit on your griddle.  Watch carefully and flip when browned on one side.  Repeat with as much bread as the custard will allow.

Serve French toast with both sauces spooned over them. 

Wednesday, October 13, 2010


Thanks Blizz, for making our toons do badass poses on the character list screen, but do you think you could fix the bug that makes it look like they're wearing their guild tabbard when no tabbard is equipped?  It's hard to give off that "I will kill you dead with my pointy axe!" vibe when your guild happens to think it's funny to have a pink tabbard with a bunny on it.  kthnx.

So my push for insanity is nearing a close, and I can tell you that it's none to soon.  I feel like a lifeless drone.  The only two reps I have to complete are for Ravenholdt and Darkmoon Faire.  

Ravenholdt:  Revered 13124/21000
Darkmoon Faire:  Honored 800/12000

I'll have Ravenholdt done by the end of this week.  My baby rogue can pick-pocket mobs in Tyr's Hand without being spotted (unless I'm a noob and right-click on the mob) so I didn't have to level her further in order for her to benefit my main.  That's not to say that she'll stay at 60, but for the time being I'm going to abuse her for her pick-pocketing abilities.

Darkmoon Faire and I should be ok....once I stop crying in the corner thinking about all the decks I'll need to make and turn in to finish rep with them.  Hey, I don't have a lot of gold so buying higher decks is out of the question and I don't plan on having a lot of gold in the near future so my only alternative is to make the cards and decks myself.  It's going to hurt.

*Thanks to Emily for the Chinese translation of "Are you crazy?"....and for the cocoa roasted almonds, omg, I drool