Friendship Bread

I picked this book up last Friday and could not put it down until I finished reading it on Saturday.  It is a great read, great character development. 

My library had just received their copy and I was the lucky one to be able to pick it up first.  It truly is an amazing book.  I can not more highly recommend reading it. 

After researching a bit on the Internet I found out the author also created a website for friendship bread recipes and community of Friendship Bread lovers. 

Check out the book and the website, Friendship Bread Kitchen, I am sure you will enjoy it.


Red Velvet Cupcakes

I found this website while surfing blog land this weekend, Ming Makes Cupcakes. You have to visit to see the beautiful and delish sounding cupcakes she has showcased there.

I have promised my team at work that I will be bringing in the cake, or cupcakes, to celebrate our birthdays this year. As one of my teammates has a birthday today, I needed to come up with what to make… I decided on the Red Velvet cupcakes for this month. Every birthday this year I hope to use one of the recipes of Ming’s to try them all out, or at least most of them.

Here is a picture (taken tonight so the light is not that great) of the final outcome… Of course, I had to taste test one and it tasted great. They should be even better tomorrow. Oh well, the diet was already blown for the day thanks to lunch at Texas Road House. Their bread gets me every time!

Do you have a favorite cupcake recipe or cupcake blog you follow?

Pumpkin French Toast

While planning my menu for New Year’s Day breakfast I happened upon a new to me blog, Brave Girls Club. The blog is very inspirational and I highly recommend you check it out. Well one of their post was for this Pumpkin French toast, which is to die for. If you would like to check out the original post your can find it here, at the Brave Girls blog.

Pumpkin Pecan Baked French Toast

1 loaf French Bread (or two baguettes)
8 large eggs
2 cups half and half
1 cup milk
2 T sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon and 1/2 tsp nutmeg for plain version)
1/2 cup pumpkin puree (like Libby’s – leave out for plain version)
dash salt

For topping:
2 sticks butter
1 cup brown sugar
1 cup chopped pecans
2 T corn syrup
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon and 1/2 tsp nutmeg for plain version)

Slice bread into 1 inch slices. Arrange in a generously buttered 9×13 flat baking dish, overlapping the slices. In a bowl, whisk the eggs, half and half, milk, sugar, vanilla, pumpkin pie spice, salt, and pumpkin puree. Pour over the bread, reserving about 1/4 if you don’t like your french toast too soft and custardy. Cover and refrigerate overnight.

The next morning, take the french toast out of the refrigerator and preheat your oven to 350. Make the topping by putting the butter, brown sugar, chopped pecans, corn syrup, and pumpkin pie spice into a big bowl. Combine with a fork or with a pastry cutter until it’s well-mixed and crumbly. Spread evenly over the bread.

Bake for about 40 minutes or until golden brown. Serve plain or with maple syrup or Buttermilk Syrup.

Pumpkin Cake with Bourbon Cream Cheese Frosting


This is just too delicious to keep around long.  We celebrated my dad’s birthday today with pumpkin cake and Bourbon Cream Cheese Frosting.  Yummy.  

You can find the recipes here:

Happy Birthday to my dad!


I have not posted much on my blog lately due to computer issues…hopefully, the hubby will get it fixed soon or it looks like it will be new computer time for my Christmas present this year.