I’ve finally had my first pregnancy craving. I don’t mean this pregnancy either, I mean ever. When I was pregnant with Little Miss I had no cravings and uo until this week I’d had none this time around as well. That’s all changed.
On Tuesday Little Miss and I were visiting Bestie for the day when we all crawled into her bed for a group nap. Normally Little Miss would borrow Jays crib but last month she was moved to a big girl bed so Missy came with us. Both Bestie and Little Miss were out and I’d just fallen asleep when I had my craving epiphany. It came to me fully formed, the craving and the way to execute its creation. I wanted French Toast S’mores.
What is a french toast s’more you’re wondering? Let me show you.
This was what I was craving. This is how I did it.
1. Take 2 slices of bread and smear Nutella on the up facing sid of each.
2. Take 3 large marshmallows and slice them into 3 slices.
3. Place the marshmallow on one slice of Nutella bread and close the other slice over it forming a sandwich.
4. In a flat bottomed bowl combine 1 egg, 1/2 tsp vanilla and 1 1/2 tbs milk.
5. Place the sandwich in the egg mixture for 10 seconds and flip for a total of each slice resting in the mixture twice.
6. Place in buttered pan on low/medium until golden brown and the marshmallow is melted.
I ate this without any syrup or toppings and have to say it was very tasty. I plan on having it again but have decided to limit myself to no more than one a week.
I’ve been playing with a few different recipes lately and this is one I’ve finished and made with both Pastry Flour and All Purpose.
2. 1/2 Butter (I tried with margerine, but butter just works best)
3. 1/2 Cup Sugar
4. 1 1/2 Cups Pastry Flour
5. 1 Tsp Vanilla
6. 1/2 Tsp Baking Powder
7. 1 Cup Your choice of Chocolate Chip (I used butterscotch one time, still very tasty)
*Note, if you’re using All Purpose Flour add 1 Tsp salt and 2 Tsp Baking Powder
Making The Batter
1. Set Oven to 400 degrees
2. Blend together egg, sugar, vanilla and softened butter.
3. Add Baking Powder and stir
4. Pour in milk mixing gently
5. Add in chocolate chips
6. Add flour and stir
In a lightly greased cake pan or cupcake pan pour in batter leaving about a 1/3 of the tin empty for rising. Place in oven on medium to high shelf for 20-25 minutes depending on your oven. Remove from oven and let cool before decorating.
I’ve been working on a pancake recipe lately. I started out with a basic recipe and have since tweaked it to my preferences as well as ‘C’s so we both can enjoy them. We even had some chocolate chip pancakes for dessert last night, odd I know but so tasty. Sadly I don’t have any pictures of them but I am going to put the recipe up for everyone and when I make them again maybe I’ll edit the pictures in.
Stir the liquids together and then add them to the dry mix. Combine until mostly smooth. Add desired extras into the completed mix and bake on a stick free pan at Medium heat. This makes about 6 medium sized pancakes depending on your pan size.
The best thing about this recipe is it’s completely fridge friendly. You can make the batter before bed and pull it out of the fridge in the morning and use it immediately.
I’ve done this recipe with whole wheat flour and not self rising flour but to do so use the same measurement of flour and 2 tsp Baking Powder as well as adding 1 tsp Salt.
I really like this recipe and hope to try playing with it some more. In fact, I’m updating right now with pictures of chocolate pancakes with strawberries on top. I simply added 2 Tsp of real cocoa podwer and a 1/4 cup more milk. MMM!