Hi, folks. I know I promised you this one eons ago. I actually made this when my camera-less old dude bro was here. I just did not take pics of it then. I was trying to enjoy our time with family and sometimes you just don’t want to stick a camera in everyone’s face while they eat. I mean I did but I’m not sure most of them want their piggie stuffed faces on my blog. I was crazed the morning I made it as they were leaving early so I was trying to get a big brunch out on the table on time. So I just didn’t take pics this particular day. So I had to fix this so I had pics for the blog.
PHOTOS MISSING DUE TO A GOOGLE PLUS INCIDENT. WILL BE REPLACED SOON. THANKS FOR UNDERSTANDING. xx
I found this recipe on The Pioneer Woman’s site. It intrigued me because it was so pretty. I’ll be brutally honest with you now. I don’t even like french toast and I don’t usually like flavoured butter. However, I thought these were beautiful, and they looked delicious. So I decided to give it a whirl when we had house guests. That way I could test it out on people. Everyone loved them. I mean LOVED them. So, tons of thumbs up on this one.
I am sure you all know who The Pioneer Woman is. I mean you’d have to live under a rock not to know. She is an amazing blogger who is funny, gorgeous, intelligent, can fire a gun and bake or cook anything better than anyone I know. Just ask Bobby Flay. I heard she kicked his cute little butt. I have not seen the episode as I’m a Canuck and Canuck television blows and is really behind the times. So if you haven’t heard of The Pioneer Woman you should head over and check her out. Now I am going to be brutally honest yet again. Until this summer I did not know who she was. I know right, how far is my head buried in the sand. (you totally thought I was going somewhere else with that one didn’t ya?) But I really had no clue until I joined Tasty Kitchen. Then I found out she is a superstar. I am new to blogging, not only the writing of it but the reading of them as well. I had only read one blog when I started mine. During the first 3 months that I blogged, I kept myself private and did not venture out there. Then June hit and I woke up out of a haze and entered the blog world full force. Scary but people like The Pioneer Woman gave me the inspiration to put myself out there and be me, no matter how crazy “me” is. You can be yourself and people will probably still like you. That is an amazing concept to me. To think people will read and people will connect. But it happens and when it does it’s magic.
I love so many of The Pioneer Woman‘s recipes. But I generally don’t cook other blogger’s recipes too often. Yet something compelled me to tackle this one. Its beauty was probably the big draw for me. It’s a simple recipe and inexpensive. It’s also quite fast which is always nice. If I can offer any advice it would be not to try to mix the butter at 3 a.m. when you have house guests. I kept turning the mixer on and off to make sure I wasn’t waking them. So I don’t think it softened or mixed enough. I will blame old dude bro for that. I didn’t want to wake his lovely girlfriend. If it had been just camera-less old dude bro I would have happily woke him up with a loud mixer. Yet Donna did not need to be subjected to my revenge on camera-less old dude bro. So I was being careful and my butter paid the price. Poor little butter.
I hope you enjoy this. Full credit goes to The Pioneer Woman and can be found under French Toast with Berry Butter. I made a couple of tweaks to the french toast but nothing major. I made the butter just as she instructed. She is, after all, a goddess. Who am I to tamper with perfection?
French Toast with Berry Butter:
Full Credit goes to The Pioneer Woman
*makes two slices*
3 egg yolks
1/4 cup whole milk
Lots of cinnamon
Lots of nutmeg
1/2 teaspoon vanilla
2 slices good quality whole wheat bread
Butter for pan
Combine your egg yolk and milk and whisk together.
Add your vanilla, cinnamon and nutmeg. Whisk again.
Add butter to your pan and heat it up.
While pan is heating up, dunk your bread in the egg mixture, do both sides.
Lay the bread in the pan and cook until golden.
I also admit to adding more cinnamon and nutmeg on both sides while it cooked.
You can slide them in a pan in a warm oven until ready to serve.
Tips- I like mine really soaked with the egg mixture.
1/2 stick of butter
1/2 or more of raspberries (depends how raspberryish you want it)
Put the butter in a mixer and whip until soft and smooth. Do not try to mix this at 3 am and wake up house guests.
Add your raspberries and mix briefly, just a couple seconds.
Lay out on parchment in a long cylinder shape.
Roll it and then put in on foil and roll that. Twist each end so if forces pressure and makes the butter a cylinder tube like shape.
1/2 stick of butter
1/2 cup or more blackberries (depends how blackberryish you want it)
Whip your butter in a stand mixer until it is smooth and creamy. Do not mix at 3 am when you have house guests. Otherwise it won’t be whipped up enough.
Add your blackberries and whip on low briefly,just a few seconds is enough.
Lay mixture on parchment and roll it up.
Now lay that on foil and roll it up and then twist each end so it forces the butter into a cylinder tube like shape.
Tip- go to The Pioneer Woman‘s site to see her do this tweaking process like a pro!!!
Okay so two things:
1- I hope The Pioneer Woman finds this flattering and funny and is in no way offended little old me attempted her recipe.
2- I wish I had The Pioneer Woman‘s camera as mine blows. It’s an old “point and shoot” and to be perfectly honest I’d hand it over for target practice right quick if I could replace the darn thing with one of those new-fangled Nikon D90 SLR jobbies The Pioneer Woman has. Then I’d have to learn how to use it. And we open another can of worms.
So go check out The Pioneer Woman. Tell her I said hello. *Giggles as I’m sure Ree, I like to call her Ree sometimes when I pretend we’re BFF’s, really has a clue who I am*.
Am I not a pro at slipping those links in there now? Don’t ya just love my whimsy? No, er, then why are you reading this? Hm? Huh? Alrighty then, that clears that up.
Okay, that about wraps this up then. *covers ears from the horrifying sound of fans screaming the word NO simultaneously, or like the 10 people who read me regularly. Okay so the 25, let’s be fair now.*
Okay, folks that’s a wrap for tonight. Hope you all are enjoying your weekend. I know I am. You wanna know why? Because of this little munchkin we got yesterday.
Toodles and smoochies. xx