Banana Nutella “Ice Cream”

Banana Nutella "Ice Cream"

About a year ago, I bookmarked the popular one ingredient banana ice cream recipe. I usually don’t let bananas get super ripe in my house, because we go through them fairly quickly, but a couple of weeks ago, we forgot that I purchased a bunch to eat, and they were far too ripe to just eat on their own. I was about to make banana bread when I remembered this idea.

If you’re on a diet and you miss ice cream, I can tell you the texture is spot-on. It’s soft, creamy, frozen and very sweet, since the bananas are ripe. Since I’m a dieting rebel, though, I added a few tbsp. of nutella to the soft serve mixture. It was like eating marbled ice cream…very yummy and not too too bad for you!

If you have ripe bananas and a few extra minutes on your hands, definitely try this banana “ice cream”. It’s just too easy not to!

Banana Nutella “Ice Cream”
Source: adapted from The Kitchn


  • 4-6 very ripe bananas
  • 3 tbsp. nutella


  1. Slice bananas into small bites and place on a parchment lined baking sheet.
  2. Freeze the bananas for 2-3 hours or overnight.
  3. Place the banana slices in a food processor and pulse until smooth.
  4. Place the “ice cream” in a bowl and swirl in the nutella.
  5. Freeze for a couple of hours until set, if you’d prefer a scoop-able ice cream. Eat immediately if you prefer soft serve.

Lemon Curd

Lemon Curd

Curd is such a weird word. It reminds me of curdle, which is rather unappetizing, and when I mentioned it on Twitter, some people said curd reminded them of turd. Haha! Wait, did I just say turd on a food blog? Why yes, yes I did.

However, curd tastes nothing like a turd. Not that I’ve ever tasted a turd. Ok…back to this curd.

I’ve always been curious about making a citrus curd, but I’m not a fan of desserts where lemon or lime is main component. However, my husband loves lemon. At our wedding, his groom’s cake was a tiered king cake, with the main tier having lemon filling. Blech…

So, for my husband’s birthday, I asked him what he’d like to have on his birthday. He requested yellow cake with pineapple or lemon filling. Well, I decided to make lemon filled cupcakes this time around, since I selfishly wanted to make a curd. :-) This was the perfect filling for the cupcakes that I made (which I’ll blog about soon). It was thick enough for a filling, and according to my husband and his coworkers, this tasted delicious!

Lemon Curd
Source: Williams-Sonoma


  • 5 egg yolks
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • Grated zest of 2 lemons
  • 6 tbsp. (3/4 stick) unsalted butter


  1. In a heavy saucepan, combine the egg yolks and sugar and whisk for 1 minute.
  2. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
  3. Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and allow to refrigerate fully before serving. Makes about 1 cup.

Strawberry Orange Frozen Yogurt

Strawberry Brown Sugar Yogurt

This past weekend, I bought a flat of strawberries. Since it’s the peak of the season, how could I not? It took me about an hour to slice up a flat of strawberries, and as delicious as they are on their own, I figured I had to make SOMETHING with them!

Well, a couple of weeks ago, one of my awesome food blogger friends, Serena of Big Apple Nosh, filled me in on a new challenge that she’s doing on her blog: The NoshGirl Chef Challenge! The challenge features two common ingredients, and each blogger has to come up with a recipe idea using those ingredients. The two ingredients for the challenge were plain yogurt and brown sugar. Since I had these strawberries on hand, I definitely wanted to also feature them in my recipe.

I really didn’t come up with the idea until this morning. Talk about last minute! I was debating between a coffee cake, a cookie or something frozen. Well, it’s already feeling like summer out here, so I had to do the frozen idea. I was worried about using brown sugar instead of regular sugar, but it really goes well with the strawberries. The addition of orange zest and juice also brings out the flavor of the strawberries really well. I really love how this turned out!

Strawberry-Orange Frozen Yogurt
Source: an original


  • 1 lb. strawberries, chopped and hulled
  • 1 5 oz. container of plain greek yogurt
  • 1/4 cup heavy cream
  • 1/3 cup light brown sugar
  • 1 tsp. orange zest
  • 1 tsp. orange juice
  • 1 tsp. vodka


  1. Place the chopped strawberries and brown sugar in a bowl, stir the mixture together and allow to chill in the refrigerator for about an hour for the sugar to sort of dissolve into the strawberries.
  2. Place the strawberry mixture, yogurt, heavy cream, zest, juice and vodka in a blender and blend until pureed.
  3. Pour the mixture in an ice cream maker and mix according to the manufacturer’s instructions.
  4. Let the frozen yogurt set in the freezer for a couple of hours, and enjoy! (Note: If you serve this a couple of hours out of the freezer, it will be the perfect texture. I found that the longer I left it in the freezer, the icier the frozen yogurt became, because strawberries tend to contain a lot of water and can contribute to an icier texture when pureed.)

Strawberry Sorbet

Strawberry Sorbet

I’m so excited about the Spring! The gorgeous flowers, extra daylight (hello, natural light!) and of course, strawberry season. Strawberry is my favorite fruit–hands down. Give me a bowl of strawberries and I’m a happy woman (ok, and perhaps a bowl of chocolate to dip them in?). Here in Louisiana, the strawberries are just amazing. They are super sweet and absolutely perfect.

A few weeks ago, the hubs and I went to Houston for a mini vacation and to see family. We ended up at this make your own frozen yogurt place, and the hubs went crazy over this strawberry kiwi sorbet that they offered. So of course, I had to show him that we could easily make our own sorbet at home. If y’all have an ice cream maker at home, seriously consider making sorbets. You’d be surprised at how quickly it comes together and how few ingredients you need!

Strawberry Sorbet
Source: The Perfect Scoop


  • 1 lb. fresh strawberries, rinsed and hulled
  • 3/4 cup sugar
  • 1 tsp. fresh lemon juice
  • pinch of salt
  • 1 tsp. kirsch (optional)


  1. Slice the strawberries and toss them in a medium bowl with the sugar and kirsch (if you’re using it), stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring occasionally.
  2. Puree the strawberries and their liquid with the lemon juice and salt in a blender (or food processor) until well blended and smooth. If you’d rather not deal with the seeds, you can strain them out at this point.
  3. Chill the mixture and freeze according to your ice cream maker’s instructions.

Eggnog Cranberry Bread

Eggnog Cranberry Bread

Words cannot begin to describe how much I love eggnog. The holiday season hasn’t begun until I chug a glass of the stuff. I know it’s super bad for you, but hey, Christmas only comes once a year, right?

I’ve been looking for a recipe involving eggnog to bake. I made cookies a while back, but those were pretty darn cakey. Almost whoopie pie like. Then, I heard about this recipe from Jessica Lynn of  The Tale of Two Kitchens. I knew I had to make it happen. Instead of muffins, though, I wanted to make mini loaves to include in the coworker’s gift baskets.

I ended up over filling a bread pan and some of the batter spilled out onto the cookie sheet. It was fate since I made just enough for coworkers. So, of course, I sampled the baked on spillage. :) It was PERFECT!

Now, I know eggnog is hard to come by nowadays, but for next year, definitely give this recipe a try. The eggnog flavor isn’t very prominent, but it gave the mini loaves a wonderful, spicy note reminiscent of the holiday season. I also found that when making this recipe into mini loaves, I only really needed half of the streusel topping, so the recipe I’m posting has different measurements for the streusel topping.

Eggnog Cranberry Bread
Source: Slightly adapted from Recipe Girl, found on Tale of Two Kitchens


2 1/4 cups all-purpose flour
1 Tbs baking powder
1 cup granulated sugar
2 large eggs
3/4 cup eggnog
1/3 cup melted butter
1 tsp almond extract
1 cup coarsely chopped frozen cranberries
2 Tbs granulated sugar

1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp. butter, slightly softened
1/4 cup chopped pecans, optional


1. Preheat oven to 350°F. Grease 4 mini loaf pans.

2. In a medium bowl, whisk together flour and baking powder; set aside.

3. In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.

4. Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.

5. Fill prepared loaf pans until about 1/2 – 2/3 of the way full (this batter rises a lot!). Top with streusel topping. Bake 40-50 minutes, or until the breads test done with a toothpick inserted in the center coming out clean.

Bananas Foster Milkshake

Banana Milkshake

I’m sure you can tell I’m sort of in love with bananas foster. I’m from New Orleans, so I guess you can say I’m pretty hooked to the stuff. I don’t really remember the first time I had it, but I know it was love at first bite!

I’m also greatly in love with ice cream…I gave it up for a month for a personal junk food detox to prepare me for the 10 week weight loss challenge I’m participating in. :) Before my personal little detox, I used to have a bowl almost daily. It was low-fat ice cream, so no guilt right? Psh, unfortunately those 150 calories daily added up, and I blame the hot summer for the crazy weight gain I’ve experienced. Darn you hot summers and refreshing ice cream!! :)

So, naturally when I heard that Foodbuzz and Lactaid were hosting a smoothie/milkshake recipe contest, I couldn’t pass up the opportunity to enter my idea: a bananas foster milkshake. I know milkshakes are a huge diet no-no, but hey, I can practice portion control here, right?

After submitting my idea to Foodbuzz, I found out that my idea was one of the 12 chosen to participate in this contest. :) Wahoo!!

Now, I’m sure you’re wondering what the prize for this fabulous contest is, right? It’s a trip to this year’s Foodbuzz Festival!! So, cross your fingers for me, y’all. This would be an amazing opportunity for me, and I think I would just go nuts if I won (in a good way, I promise).

Now, since this is a contest for Lactaid, I couldn’t just make any milkshake. Rather, this milkshake had to be lactose-free AND unique! Quite a challenge, no?

Now, I knew Lactaid made milk, because I was graciously given a coupon to get a Lactaid milk product for free to make this recipe happen. However, my two other worries were ice cream (of course, a milkshake staple) and butter (a main ingredient in authentic bananas foster).

After perusing Lactaid’s site, I found that Lactaid makes an ice cream product. Bonus? A store really close to my house carries all Lactaid products, so the products are easy to find. If it’s in my town, it’s probably in your town. Yay for availability! Also, Lactaid products are very reasonable in price. I know not everyone can pay mega bucks for groceries, so it’s wonderful that Lactaid keeps costs fairly low for their products. :)

Milkshake Ingredients

Now, for the butter, I took a risk and used a little bit of oil with water rather than butter. I thought this would work well, because I interchange oil and butter in most of my cooking, so why not? Thankfully, the flavors worked out, the shake ended up not tasting oily, and it worked beautifully in making the infamous bananas foster sauce. :)

On a side note, I have to hand it to the folks at Lactaid. When I was a kid, I think I was a little lactose intolerant (never was diagnosed). I used to have major stomach pains after drinking milk, and the sad thing was, I used to drink chocolate milk anyway. I know…you think I must be crazy! To me, the pain was totally worth it. I was completely addicted to chocolate milk!  And yes, while I had stomach cramps, I like to think my addiction to milk had to contribute to my 5’10” frame. Haha! Now, don’t worry…the good news for me is sometime in my teenage years, I grew out of the intolerance I had. Yay!

However, not everyone ends up so lucky. So, it’s good to know that those who are lactose intolerant can still enjoy cow’s milk now, get the same nutrients from regular milk, and hey, they can even make milkshakes, root beer floats, enjoy sundaes…the list is endless!

Lactaid has really taken it upon themselves to make lactose intolerance less daunting. They have a huge array of lactose-free products, and offer a new website, called MooVision, which is to bring awareness to lactose intolerance and to showcase their product line. They have some fun features on the site too, which include:

  • Moolah!, a trivia contest about lactose-free milk (you can win gift cards here!)
  • Gourmoo cookoff, which is a competition with recipes featuring lactose-free milk
  • Moo News, which is a mockumentary style news show for milk lovers

So, using Lactaid’s ice cream and milk products, I came up with this milkshake. I’m sure you’re wondering if there’s a difference in consistency or taste with these products. Good news peeps…I really didn’t notice a difference, which is awesome.

The verdict? The taste of this shake came out perfectly, as expected. :) Heck, bananas foster is typically served with a scoop of vanilla ice cream anyway. Why not combine it into a tasty drink? You might noticed that I didn’t make traditional bananas foster with alcohol. I did this, because it’s not a huge flavor difference to me, and because of the lack of alcohol, this becomes a shake you can make for the kids, too! :)

And, in case you’re wondering, I only drank 12 oz. of the stuff. This shake made it really hard to practice portion control too…so tasty! I kind of don’t want to calculate the calories, but in hindsight, with a 48 oz. pitcher next to me, I could have done much worse damage.

Disclosure: I received a free sample of Lactaid milk for this recipe, and this recipe serves as my entry for a contest to attend the Foodbuzz Festival.

Bananas Foster Milkshake
Source: an original


  • 3 bananas, sliced
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon
  • 3 tbsp. oil
  • appx. 1/4 cup water
  • 12 oz. Lactaid milk (we used 2% reduced fat)
  • 1 quart Lactaid vanilla ice cream


  • Place oil in a medium skillet and bring the heat to medium heat.
  • Add brown sugar and cinnamon. Stir and slowly add water until it forms a sauce. Lower the heat to medium-low heat.
  • Add the sliced bananas to the pan, stirring occasionally.  Cook this down for about 5 minutes. You know it’s done when you can smell it and the bananas are really soft!
    Bananas Foster
  • Remove the bananas and place them in a bowl in a larger bowl with an ice bath to cool down. Reserve the sauce in the skillet.
  • Once the bananas foster has cooled, blend the milk and ice cream together until well blended. Then add the bananas foster and blend. If you think the shake is too thick for your liking, you can add some milk, a little at a time.
  • To serve, drizzle bananas foster sauce in a glass, pour in the shake and drizzle more sauce on top. Enjoy!

Makes appx. 48 ouncesBananas Foster Milkshake

Thanks again to the folks at Foodbuzz and Lactaid for allowing me to participate in this contest. :)

Bananas Foster French Toast “Muffins”

Bananas Foster French Toast "Muffins"

Just a little blurb: If you’d like to see me move on to Round 3 of Project Food Blog, I’d really appreciate your vote here! You can check out my round 2 entry here. Thanks so much y’all!! :)

I tend to LOVE sweet breakfasts. Give me a stack of pancakes, some french toast, donuts, waffles…whatever. As long as it’s sweet! Don’t get me wrong, I love a good plate of scramble bambles (eggs- as my mom called them) or some crusty hashbrowns, but man, something about a sweet breakfast makes me drool. :)

This past weekend, I couldn’t stand it. I had to make some french toast. Not just any french toast, though. I had ripe bananas begging to be cooked into SOMETHING, so I decided to make bananas foster french toast.

Bananas Foster is a very popular dessert in New Orleans. It’s one of those dishes that is a ::must eat:: at Brennan’s Restaurant. They make it right in front of you, and it’s just so delicious. So, I figured this would be PERFECT in french toast, especially for my sweet tooth! You’ll notice that this recipe has no alcohol in it. It still comes out pretty tasty, I promise!

This recipe is another submission for the Nature’s Pride Bread Ambassador contest. They will be choosing 6 recipes/bloggers to represent them at the Foodbuzz Fest this year! I made two other recipe entries, which are here and here. As you can tell, the sweet tooth influenced these recipes heavily. :)

The verdict? OMG…delicious! It was so easy to put together and the little “muffin” servings help with portion control. That is, until you find yourself eating 3-4 of these with no remorse. ;)

Bananas Foster French Toast “Muffins”
Source: an original

makes 12 servings


French Toast:

Bananas Foster:

  • 1/2 stick butter
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon
  • 3 ripe bananas, cut in half lengthwise


  1. Preheat oven to 350 degrees.
  2. Mix eggs, milk, sugar, cinnamon and salt in a bowl. Add bread in and break it up into pieces as it absorbs the mixture. Let sit.
  3. In the meantime, melt butter in a large pan and add brown sugar/cinnamon. Stir until all sugar dissolves.
  4. Add in bananas and cook them down for a few minutes. Remove bananas from the pan and allow to cool. Set sauce to the side.
  5. Once the bananas are cool, add them to the bread mixture and mix by hand. Scoop the combined mixture into greased muffin pans and bake for 15-20 minutes (until a toothpick comes out clean).
  6. Serve with bananas foster sauce on top and enjoy!!

Disclaimer: As part of the Foodbuzz Tastemaker’s Program, Foodbuzz offered a coupon for a free Nature’s Pride product in exchange for making up a little ol’ recipe highlighting Nature’s Pride bread.  

Caramel Apple Pie A La Mode Bites

Caramel Apple Pie A La Mode Bites

Since the Summer is winding down, it’s time to say goodbye to fresh, sweet berries and hello to juicy, flavorful apples. A great way to celebrate the season is with apple pie, of course.

Instead of making a pie, I wanted to make another recipe highlighting Nature’s Pride bread! This is another entry for the Nature’s Pride bread ambassador contest.

Note: As part of the Foodbuzz Tastemaker’s Program, Foodbuzz offered a coupon for a free Nature’s Pride product in exchange for making up a little ol’ recipe highlighting Nature’s Pride bread.  Six bloggers’ recipes will be chosen to be an ambassador for Nature’s Pride at this year’s Foodbuzz Festival!

Can you tell I’d really like to go to Foodbuzz Festival this year? :)

I took apple pie a few steps further and made this into a caramel apple pie a la mode bite. Talk about DELICIOUS and perfect for a party! :)

I’m sure you’re curious about the crust. The crust is simply sliced Honey Wheat bread, and it comes out perfectly crispy and sweet, which is great for a dessert crust! To do this, I used a 2″ circle cutter to cut out the crusts and pressed them into a mini muffin pan to shape them! I took a couple of pictures, since I’m a visual person, and thought pictures would help.

Crust how-to

Super easy, right? Definitely give these a try! You’ll be glad that you did!

Caramel Apple Pie A La Mode Bites
Source: an original

makes 24 bites



Apple Filling:

  • 2 granny smith apples, peeled, cored and diced finely
  • 1/2 stick butter
  • 5 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 1/2 tsp. flour

Additional toppings:

  • vanilla ice cream
  • caramel sundae topping


  1. Preheat your oven to 400 degrees.
  2. Using a 2″-3″ circle cookie cutter, cut out circles in the bread. I was able to get 2 per slice.
  3. Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust. (see above picture)
  4. Brush melted butter on the tops of the crusts.
  5. Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.
  6. Bake for 5-8 minutes, until the crusts brown. Allow to cool.
  7. To make the apple filling, melt the 1/2 stick butter in a small pot and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down for about 5 minutes on low/med-low heat. Add flour to thicken the sauce and cook another 5 minutes or until tender. Allow to cool until apple filling is just warm.
  8. To assemble the bites, add about 2 tsp. of ice cream to each of the crusts (just eyeball it). Add a tsp. of apple filling and then drizzle with caramel sundae topping. Serve immediately. :)

Blueberry Cupcakes w/ Maple Brown Butter Frosting

Blueberry Cupcakes with Maple Browned Butter Icing

I haven’t baked much lately. With the Summer being so dang hot, I just didn’t want to use the oven much at all. Now that the weather is starting to lend us small glimpses into the Fall, I decided that it was time to start baking again.

Would you believe me if I told you that I literally have 1/4 cup of flour left in my house and maybe a cup of sugar after this recipe was done? I’m usually very well stocked on the baking staples, but like I said, I haven’t been baking. I guess it’s time to hit the store sometime soon…oops!

About a week or so ago, I read about a Bake -N- Blog challenge that Jesstagirl and her Officer was organizing. I thought this would serve as a great way to get back into baking. Cupcakes are quick and easy. I got to choose out of ALL of these cupcakes. When it came to choosing, I avoided chocolate, caramel, peanut butter…all the things that I love, but my husband does not. I chose #19: Blueberry Cupcakes with Maple Brown Butter Frosting, because I know my husband likes blueberries and if worse comes to worse, I can skip the icing on a couple in case he isn’t such a fan of it. :)

This cupcake was very simple to put together and pretty darn tasty! The icing reminds me a lot of a butterscotch candy, which was fine on its own, but together, I found that the cupcake/icing combination just wasn’t quite right. I think for next time, I would make a blueberry buttercream or plain buttercream with these cupcakes.

Blueberry Cupcakes w/ Maple Brown Butter Frosting
Source: Ming Makes Cupcakes


  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 stick butter, melted and cooled
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 1 cup fresh blueberries
  • 1 stick butter
  • 3 cups confectioners sugar
  • 1/4 cup milk
  • 3 tbsp. maple syrup


  1. Preheat the oven to 350 degrees.
  2. Mix flour, granulated sugar, baking soda, baking powder and salt in a bowl. In a separate bowl, mix the 1/2 cup of (cooled) melted butter with the egg and add the buttermilk and milk. Mix well.
  3. Add the milk mixture to the flour mixture and mix until blended. Fold in blueberries.
  4. Scoop into a cupcake pan and bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool.
  5. For the icing: Put the 1 stick of butter in a small pot and cook on low/medium low until it it a golden brown color. Be careful not to burn the butter.
  6. Place the butter in a bowl and add the confectioners sugar. Mix well.
  7. Add the milk and maple syrup and mix until smooth.

Berry Mash Bruschetta

Berry Mash Bruschetta

You know when people say, “OMG this is the best thing since sliced bread!”? Whenever someone says that, I always think about how sliced bread is actually pretty boring. Don’t get me wrong here, because I love a good sandwich, but sliced bread in a bag isn’t something (bread-wise) that I consider to be the “best thing”. In fact, the thought of sliced bread brings me back to school lunch days when I would push through trying to eat a soggy turkey sandwich, and growing envious of those who got to bring the fancy awesome Lunchables. (Mom, if you are reading this, I love you and realize how stupidly expensive Lunchables are now.)

A while back, Foodbuzz sent me some samples of Nature’s Pride bread. I wasn’t expecting to be really wow-ed by the bread, but I will say that this bread is sort of our staple now. I especially love the honey wheat and the wheat hamburger buns. They don’t have that gross, dry texture that other wheat breads in store have, and for that, we are a Nature’s Pride convert. :)

As part of the Foodbuzz Tastemaker’s Program, Foodbuzz offered a coupon for a free Nature’s Pride product in exchange for making up a little ol’ recipe highlighting Nature’s Pride bread.  Six bloggers’ recipes will be chosen to be an ambassador for Nature’s Pride at this year’s Foodbuzz Festival! ::crosses fingers::

I think I would go happy-crazy if I were chosen. I’ve never been to California before, and I’d love to meet/greet other food bloggers! :D

Anyway, back to the post. I figured since I buy the bread every week, I’ll just make a recipe before the coupon comes in. :)

I definitely wanted to make sliced bread not-so-boring, so I kept the idea in my mind to make a recipe with sliced sandwich bread! I sort of just thought up this recipe in my head: cinnamon toast, cream cheese spread, fresh mashed berries and a nutella drizzle on top. What’s not to like?

This recipe is insanely delicious and sinful. The crunchy toasty bread and the juicy berries with chocolate and cream cheese made a perfect little dessert bite (or two). It’s also ridiculously easy. You could totally make this for a party, and impress the guests.

Berry Mash Bruschetta
Source: an original


  • 6 slices Nature’s Pride Honey Wheat sliced bread
  • Unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1 1/4 tsp. cinnamon
  • 4 oz. cream cheese (softened)
  • 1/4 cup nutella
  • 2 tbsp. milk
  • 1 cup strawberries
  • 1/2 cup blueberries
  • 1/4 cup raspberries


  1. Preheat the oven to 425 degrees.
  2. Slice the bread into fourths and place on the baking sheet.
  3. While waiting for the oven to preheat, mix the granulated sugar with the cinnamon in a bowl. Set aside.
  4. Mix the nutella and milk in another bowl to make the nutella drizzle. Set aside.
  5. Mix the cream cheese with 1 1/2 tbsp. of the cinnamon sugar mixture in another bowl. Set aside.
  6. Rinse berries and then place them in a bowl and mash them with a fork.
  7. Place the sliced bread pieces in the oven for 5-7 minutes, or until a golden, toasty brown. Turn off the oven. Immediately add a thin layer of butter and then liberally sprinkle with the cinnamon sugar. Place back in the oven for an additional 2 minutes to ensure that the butter/cinnamon sugar set in.
  8. Take the bread out and let it cool for about 5 minutes.
  9. Now, assemble your bruschettas. :) Add a thin layer of the cinnamon cream cheese to the bread slice, add about 1 tbsp. of the berry mash on top (making sure not to avoid adding too much berry juice), and drizzle nutella on top! Enjoy!

Makes 24.

Note: You may have some berries leftover, but there’s nothing wrong with that, right?