warmed cinnabun and cherries

I snuck out for groceries this morning and came back with cinnamon buns.

The perfect end to a rainy May long weekend, wouldn't you say?

I hope you're having a delicious long weekend, too!

remembrance day brunch

toad in a hole

I saw this recipe on They Draw and Cook, and honestly, I was a little nervous using a drawn recipe. I can't see the finished product, and all the comments are about the drawing itself. But I had some sausages I didn't know what to do with, so I thought I'd take a chance. Good thing I did, cuz the recipe ended up turning out rather fantastically.

Normally, I don't like really like sausages either, but I really did enjoy President's Choice brand uncooked Hot Italian pork sausages. They weren't too spicy, salty, or fatty. Just make sure to cook them before adding them to the souffle dish. The recipe was a little unclear on that part.

And check out They Draw and Cook for more amazing recipe illustrations.

sunday brunch

Nutella stuffed french toast with caramelized bananas (or delicious banana mush, whatever)

This is what I wanted to make Idle Husband for his birthday breakfast, but since his birthday was on a Wednesday, I couldn't coordinate it (read: I couldn't get up at 6:30 to have it made for 7).

This is super easy to make. The only difference is the Nutella inside. So all you have to do is make a sandwich with Nutella, then follow the directions for french toast, substituting some sugar in the egg mixture instead of the cinnamon (for a sweet crispy crunch). Easy and yummy!

sunday brunch

french toast with caramelized nectarines

This is a really yummy breakfast plus it's super easy and adaptable. You could use any fruit you have around. And just so you know, pretty much all of the stone fruits are on sale right now. Peaches would be really delicious!

I took two nectarines, quartered them, and placed them in a small frying pan with some margarine (be generous, about 1/4 cup) and about 3 teaspoons of brown sugar. It takes some time but eventually, you'll be left with a delicious nectarine flavoured caramel sauce.

The french toast was the easy part. While the nectarines are cooking, take four slices of bread and soak them in a mixture of egg (I did one egg per slice, but I could have gotten away with three), milk, and cinnamon. Once both sides of the bread have been coated in the egg mixture, move the slices to a griddle and cook them until both sides are golden brown.

Top the french toast with the nectarines and enjoy!