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. :)

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! 😀

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?

Crawfish Boiled Mashed Potatoes


“Hey, uh, Amy? You’ve posted this picture before. You know that, right?” I’m sure you guys are thinking that, but this time I’m going to rave about what’s on the right side of that plate. Oh yes, those potatoes.

These aren’t your ordinary mashed potatoes. They are spicy, flavorful and make you want to start peeling crawfish at a newspaper-lined dinner table. Delicious!

I had a similar tasting dish at a local chain that, as a Louisianian, had me thinking, “Why didn’t I think of doing this?” It’s so simple and such a great idea!

Basically, at a crawfish boil, there is more than crawfish there. You have boiled veggies, like corn, potatoes, onions, garlic, etc. This recipe takes those potatoes to a dinner plate-worthy level, if you get my drift. Oh, and you can easily make these in the kitchen. No need for the 100 gallon pots here, folks!

Crawfish Boiled Mashed Potatoes
Source: an original


  • 3 lbs. small red potatoes
  • 1/8 cup crawfish boil seasoning
  • 4 tbsp. butter
  • Milk (as needed)


  1. Fill a pot with water and add pre-washed red potatoes and seasoning.
  2. Bring to a boil for about 20-25 minutes or until fork tender.
  3. Let the potatoes sit in the water for 5-10 minutes to absorb the seasoning. (We did 10 minutes. Husband loved them…I thought WAY too spicy, but I’m a wuss!)
  4. Take the potatoes out and put them in a large bowl. Mash them with the butter added in. If you find this too thick, add milk, a little at a time until you reach the desired consistency.

Herb Roasted Chicken Breast

Since my husband and I are trying to eat healthier, I thought a simple roasted chicken would work well for dinner. I didn’t really follow a recipe at all this time, so I guess you could say this is an original. It does involve butter, but hey, it’s not that much really. The skin does come out super crispy, but I opted not to eat mine. This is for two people, but this can easily be doubled, tripled, whatever. It’s a really flexible recipe and easy to do!

Herb Roasted Chicken Breast


  • 2 bone-in chicken breasts
  • 2 tbsp. butter (Edit: The second time, I used canola oil instead since butter seemed to smoke up the house. It worked MUCH better.)
  • 3 tbsp. freshly chopped basil
  • 3 tbsp. freshly chopped parsley
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder


  1. Preheat your oven to 400 degrees.
  2. Wash and dry chicken in the sink. Add salt/pepper under and over the skin of the chicken.
  3. Knead the butter in your hands until it is fairly soft. Add in the basil, parsley, onion powder and garlic powder. Mix until thoroughly combined.
  4. Add herbed butter to the chicken under and over the skin of the chicken
  5. Bake for 1 hr or until juices run clear on the chicken.

The Skinny (with skin/no skin) – per serving, serves 2:
Calories: 262.9/191.3
Fat: 19.7 g/12.5 g
Fiber 0.5 g/ 0.5 g