BIZZY BAKES

This week, the I Heart Cooking Club made sandwiches but not your traditional sandwiches. If you look at the linkys,  you will find a yummy variety, some you might not have thought of making but will now.  What is your Sandwich Sensation? I chose Donna Hay, the present chef's Fried Mozzalrella and Red Pepper Finger Sandwiches. Actually, instead of red pepper, the recipe called for an olive tapenade. We like roasted pepper dip so much more than olive that I subbed this in and I am glad about this decision. If you make French Toast, you will know how easy this was to make.  Spread the dip on the bread.  Cover it with a slice of cheese.  Mix the egg,milk and black pepper (I added a little parsley.) and dip and fry in a little butter.  Oh, you also dip it into Parmesan cheese.  It flowed easily and it was scrumptious. fried mozzarella and red pepper finger sandwiches    (adapted) Ingredients: 8 slices gluten-free challah, crusts remove...

I grew up, eating French Toast but my French toast was cooked in a pan and was rather plain.  It was good but since then, I have had stuffed French toast and now this Baked French Toast with fruit. We are lucky gals since Julie selected this great dish from Baked Explorations: Classic American Desserts Reinvented - Hardcover (Oct. 1, 2010) by Matt Lewis, Renato Poliafito  for Club Baked.   The recipe can be found on her blog, A Little Bit of Everything. I followed the recipe, as written, except for the delicious fruit on top.  I used peaches and they were just right for the toast.  Instead of frying, the toast is easily popped into the oven.  I had a half a loaf of challah around so I used it and it does make good French Toast. I have just spent an hour, looking for the photos of my French Toast and I am not getting anywhere.  I wonder, if they got deleted.  I am going to continue looking but, for the moment, I will let this go witho...

I have been yearning for cinnamon for weeks.  I even bought (shocking) ready made cinnamon rugelach.  I did not even have to eat them to be happy.  The aroma saturated the area and I just sat there, sniffing.  Heavenly. Anything, I have baked has had cinnamon in it, if at all possible, for weeks.  I dream about cinnamon, talk about cinnamon and finally, this morning, I gave in and made myself stuffed French Toast with cinnamon in the filling and in the batter.  Lots of cinnamon....... Delicious is an understatement for this delightful dish. Stuffed French Toast Ingredients: 4 pieces of gluten free white bread (choose type of your preference) 1 teaspoon of ground cinnamon or more 1 teaspoon of vanilla extract 1/4 cup milk 2 eggs, beaten well 1 cup whipped cream cheese 1 teaspoon of cinnamon 2 tablespoons brown sugar 1/2 teaspoon vanilla extract 1 tablespoon margarine 1/2 teaspoon Canola oil Method:    Put oil and margarine in large skillet or grid...