A good bread is magical.

French Toast


I had a craving for some french toast, so I adapted Alton Brown's French Toast recipe a bit to make a quick(ish) morning meal for one: I halved the recipe, left the bread out in the air for about an hour, let it soak up the custard for about a minute, and cooked on the stove over low heat for about 5 minutes. The result was 3 pieces of dense, creamy goodness that I can't wait to try again!

French toast on a plate with butter and syrup

Pistachio Muffins


Pistachio is one of my favorite flavors. When I decide to splurge on ice cream, it's always Ben and Jerry's Pistachio Pistachio (so good). When I need a cheap fix, it's instant pistachio pudding. But one thing I miss from the bakery back in Wisconsin is pistachio muffins. So when I stumbled across this recipe for Pistachio Muffins from My Momma Told Me, I was curious. When I found out it used pistachio pudding mix for flavor, I had to try it.

This recipe was so good, it might break me from my recent scone habit. It comes together quickly, same as any muffin recipe. There's almost too much for my muffin pan, but that meant big, mushrooming muffins.

Pistachio pudding mix was 4/$2.00 last week. I think I found what I'll use the rest for.

Pistachio muffins on a cooling rack

Banana Bread


Banana bread is my favorite thing to do with bananas. Growing up, we frequently had bananas laying around. If I just waited patiently, they'd get overripe, and we'd make banana bread. Moist, rich banana bread, warmed and buttered, makes a wonderful quick breakfast.

So, I bought some bananas last weekend, and tried to make muffins. It didn't turn out so well, but I did have some bananas left over that were quickly ripening, so I decided, why not, let's make some banana bread!

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