Sunday, February 15, 2009

Valentine Breakfast for Dinner

This year we stayed in and had pancakes for Valentines Day. It was relaxing & definitely better than fighting the crowds at all the restaurants. We went out the night before to one of our favorite sushi places in Austin called Tomo. We have sort of made it a tradition of staying in on Valentines Day & have had heart-shaped pancakes for dinner both times that we have celebrated in town. On the other years, we have traveled to Napa Valley so I told Jarrod that next year is our Napa Valley year if we want to keep to this tradition. We'll see if he goes for it! ;)

The middle one is supposed to be a heart

Tuesday, February 10, 2009

McElroys Visit

Laura & I

The McElroys were passing through Austin the weekend before Valentine's Day & stopped for a visit to have breakfast with us. We had a great time catching up and enjoyed some yummy french toast, a new recipe my dad gave me. It was super rich, but super good and I'm sure super fattening!

Bananas Foster French Toast
(recipe from Food Network)

4 Large Eggs

1 Cup Heavy Cream

1 Tsp Ground Cinnamon

8 TBL Butter, Divided

8 Large croissants, Halved (preferrably Egg Challah or Brioche Bread)

1/2 Cup Dark Corn Syrup

1/2 Cup Firmly Packed Brown Sugar

1 Cup Pure Maple Syrup

1 Cup Chopped Pecans

6 Ripe Bananas, Halved Crosswise & Lengthwise

1 Teaspoon Rum Extract

Directions: In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

Monday, February 2, 2009