Seasons Change...

Yes, I do realize it has been a few months since I have posted. And quite honestly, I have not made ONE new PW recipe during that time...that is, until last night.

Before I let you in on the amazing recipe that was so easy to make and now we are practically left with just crumbs standing, I must tell you that I have been cooking. And I've even been cooking quite a few PW favorites---just nothing new to this blog. Simple Enchiladas, Chicken Spaghetti, Best Hamburgers, Shrimp Quesadillas, and Cinnamon Rolls are just to name a few. In fact, with the awesome Cinnamon Roll recipe, I DID try them with all whole wheat--and guess what?! They are GOOD. You must understand that changing out the flour from white to wheat is a great change-up, but the reason they are so good would be the enormous amounts of butter. Just sayin'...so don't get too crazy and think they are absolutely healthy. But, it's a step in the right direction, right!?

We are back in the swing of things with school. Which brings me to the change of seasons. Yes, of course, the obvious switch from sweltering summer heat that brings with it a very care-free lifestyle of minimal commitments, hence the lazy days of summer. I would equate that to a time of organized chaos or on some days, utter disorganization. I cherish our summers! I love our vacations we save to the last month to squeeze in every last ounce of togetherness before the school year starts. I love having almost no responsibilities of getting to bed on time, or having to wake up at 6:00 am to get kids off to school, and NO HOMEWORK or PIANO lessons to worry about.

But when the SEASON changes, I am SO ready for it. I love organization and writing in my big wall calendar, and my personal planner. I love to see what life has in store for each of us as we begin the new school year. As much as I love to NOT have a schedule, I love even MORE to have a schedule. I thrive on a schedule and so does my family.

Another SEASON CHANGE for us here is my baby going off to Kindergarten. Oh my aching heart! Bittersweet---is the only way to describe it. It has been 11 years that I have had at least some or one child at home with me. It has made for interesting moments after working some or part of the night and trying to stay awake, it has allowed me to be available for most things, it has given me a grocery shopping buddy, a cleaning buddy (HA!), laundry buddy, and cooking buddy. And now it is just me! Definitely a "season" change I am learning to live with. And while it does make my heart ache, it is so, so good to see 4 kids with their backpacks scamper out the door to the bus and puts a smile on my face to see them run home, throw their backpacks on the floor and beg for me to feed them every morsel of food I have in this house. And the sleep after working all night??? MARVELOUS!

So adjusting to seasons changing is what we have been up to. I really thought I would have all this time on my hands to try a new recipe each and every day. Well, that hasn't happened yet. But it's a good goal, right? Don't hold me to it. But the fall weather does bring out excitement to be in my kitchen.

Which FINALLY, brings me to the recipe you have all been waiting for. And it's definitely worth the wait. Streusel-topped Pumpkin Bread is easily my favorite fall treat of the season. it's about this time of year that everything pumpkin begins to sound good. Why is that? Do any of you use pumpkin throughout the year? I don't. I only use it during the fall and cold temperature months. It's like it doesn't taste the same any other time of the year. Which is exactly why this recipe is so darn good right now!

It is moist, it is the perfect amount of sweetness with the streusel on top, it is filling, and it goes perfectly with steaming bowls of your favorite soup, as a dessert, or a breakfast sweet bread. Versatile, I tell you. And two loaves later, I am left with two pieces and crumbs. It's barely even been out of my oven for 12 hours!

I will tell you that I did change up the recipe just a bit by switching out my flours to oat flour. You know, because that is just how I roll. I was nervous about the consistency, but it worked wonderfully, and packed some added fiber and protein in the bread.

Delicious! Happy fall y'all!

Cinnamon Baked French Toast

I thought it was so funny that one of my friends asked me if I had been feeding my family lately... and I am here to tell you---no, not since a week ago. Ha!

This week was CRAZY and I am sorry to say, I didn't have the chance to make anything new of PW's. That is, until today...

I chose an easy recipe but unfortunately, I have more than 3/4 of a pan of Cinnamon Baked French Toast sitting on top of my oven as I write. It's not that the critics didn't like it, they just didn't love it. I did not try this dish due to the extreme egg-like texture and I even thought I saw a cooked egg throughout the bread. EWWWW!!! But regardless, it provided a nice warm breakfast on this cool May morning before the last full day of school--I can't believe it!

I have made many overnight french toast casseroles and all of them are equally simple. I have never eaten any of them (due to my egg aversion) but I am sure this one was good. Especially the topping made of butter and brown sugar. It baked very nicely and was crispy on top and a bit gooey, soft in the middle. Steve left before it came out of the oven, but I'll try him out on the leftovers and see what he thinks.

Monkey Bread

"Ridiculously easy and sinfully delicious..." How's that for a description? Who wouldn't want to make a recipe that is described exactly as that?! Gotta tell you, she had me at easy and sinful. That's what this recipe is all about.


First of all, you must know that all of the critics chowed these down this morning. All of them had seconds. And to say this recipe is easy, is definitely a true statement which earned Monkey Bread a 5 star rating.


BUT, (you knew it was coming) I do have a Butterscotch Caramel Roll recipe from none other than my Mom (the other wonderful cook in my life besides PW) that, for our family, gets the pick over this Monkey Bread any day.

Not to take away from the glorious ease and yumminess of this recipe. Believe me, if you've got the biscuits on hand, a yummy breakfast doesn't get any easier than this.

The Method.

Let me tell you this. Steve JUST called me from work and asked me:

"What in the world did you put on that toast?

Gotta say, I wasn't quite sure where he was going with this. Other than the fact that my sweet oldest girl had commented minutes prior:

"THAT was the best toast I have ever eaten in my life."

So, the odds were pretty darn good that Steve thought highly of the toast/breakfast that I prepared for him. Something about me preparing breakfast for him I think was really the exciting part---then add to it a really good piece of toast?! Yeah, he's loving me right now.

This toast is nothing special really. It is all in the method in how you make it. And if you check here, PW has a very in-depth, explicit post on how to make cinnamon toast. It is quite entertaining and never did I think it would matter so greatly how you make your cinnamon toast.

But oh it does people. I think some of the added shabang is the vanilla. And the gobs of butter may have something to do with it too...

And if you use 100% Double Fiber Whole Wheat bread, you won't feel so bad eating half a loaf. At least that's what I'm telling myself.

Breakfast doesn't get much easier. Put your toaster away.