Question: Will I ever get tired of the combination of bourbon and vanilla bean?
Answer: No. Never. Definitely not. Especially when it’s all wrapped up in a super rich, crispy and creamy French toast that is just begging to be your warm and cozy not-leaving-the-house-or-changing-out-of-these-pjs-all-day Christmas brunch.
Today is Halloween part deux, coming at you in the form of a slice of ooey-gooey spiced pumpkin cake and a big ol’ dollop of bourbon vanilla bean whipped cream.
I mean, is there any better way to do it?
This pumpkin cake also has the double distinction of being Brad’s sister Tara’s favorite birthday cake. Her birthday’s coming up this week, so not only are we celebrating Halloween, but also HAPPY BIRTHDAY TARA! I wish gooey pumpkin cake tasted as good with the eyes as it does with the mouf.
In the final week of my “Oktoberfest training”!
Hey everyone! I cannot believe I’m saying this, but after over a year of planning, it’s finally time for our big trip to Germany to visit Brad’s parents and go to Oktoberfest! We leave this Friday for a whole week of vacay. I’ve been looking forward to this trip for months, and I absolutely am giddy with the idea of a whole week of bratwursts, German beer, castle sight-seeing, and family time. Don’t worry, though – I have two posts planned for next week, so barring any internet issues, I’ll be right here the whole time! No promises whether it’s before or after a few beers, though… 😀
On to this week’s Foodie Favorites!
So it’s Labor Day weekend and we deserve to celebrate the unofficial end of summer with a bang.
And by bang I mean hot-out-of-the-oven vanilla bean peach crisp topped with a giant scoop of vanilla ice cream. That’s cool, right?