real french toast.

When I first moved to France, one thing I noticed was that almost every person I would see walking the streets had a baguette under their arm. It's been three months now, and I have joined the trend. My husband and I love munching on a fresh baguette. There were days where we found ourselves not finishing the baguette, and then tossing the rest away. Waste no more! Jonathan came across this French Toast recipe, REAL French Toast. I was a bit skeptical, since I am not a fan of typical French Toast, but this you have to try.

Ingredients:

- 1/2 of a leftover baguette (for 2-3 people)

- 2 eggs

- 1-2 tablespoons milk

- 1 tablespoon brown sugar

- 1/2 teaspoon cinnamon

- 1-2 drops of vanilla

- 1 tablespoon butter

Cut the crunchy baguette on an angle (assume 4-5 slices/person). Crack the eggs into a bowl, add the milk. Whisk until everything is smooth, then add the sugar, cinnamon, and vanilla.

Melt butter in a pan over medium-high heat. Place the first slice into the egg mixture and soak it on both sides. Drop it in the pan and repeat with the other slices until the pan is full. After a few minutes, and if they are brown, then the slices are ready to be flipped. Once the second side is browned, you're done. 

The recipe suggests serving with butter and maple syrup, which is good BUT strawberry jam and powder sugar are divine!

funfetti sandwich cookies.

I have had a growing urge to start a blog that represents DIY projects that inspire me enough to give them a try. These Funfetti Sandwich Cookies seemed to be the perfect start to the blog. I know there is nothing too fancy about Funfetti but my husband would prefer Funfetti cupcakes over any other fancy cupcake (lucky me I guess). Like most of us these days, I am finding great inspiration from Pinterest, which is where I found this yummy recipe.

Funfetti Sandwich Cookies

recipe from Baked Perfection

makes about 16-18 or 24 mini

Items needed:

- Baking sheets

- Parchment paper

- Rainbow sprinkles

- 1 jar (15.6oz) of Funfetti frosting

(you can choose another flavor or make your own)

- 1 (18.9 oz) package Funfetti Cake mix

- 2 eggs

- 1/3 cup vegetable oil (I used Canola oil)

- 2 tablespoons of milk

- 1 teaspoon vanilla extract

Preheat oven to 375 degrees Fahrenheit. Pour cake mix into large bowl; stir in oil, eggs, milk and vanilla extract until combined. This works best if you use an electric mixer (or your hands). I tried using a hand whisk, since that is what I use in France, but the dough got stuck in the whisk. Drop teaspoons of dough onto a cookie sheet covered in parchment paper. Bake 7-10 minutes (depending on size) in the oven. Bake until the bottoms are light brown. Move cookies to cooling rack, cool completely before assembling.

Frost bottom side of half the cookies. Top with unfrosted cooke. Roll edges in assorted sprinkles.

*Notes:

1. For esthetic reasons: smooth the edges of the dough with your fingers before baking, otherwise they do not lay as nicely.

2. Before frosting the cookies, I paired up cookies of similar sizes and shapes for a cleaner and more presentable look.

The cookies cool quite fast, which enabled me to do all of this within an hour. These cookies were easy, fun and look cute. They pack a sugary punch... so pace yourself. Enjoy!