Introducing Eleganza Strings!

click to visit!

Wisdom teeth!

So if you have had your wisdom teeth removed what did you like to eat? If not what would be your suggestions?

Whether therefore ye eat, or drink, or whatsoever ye do, do all to theglory of God.

~I Corinthians 10:31

New poll........be sure to vote!

Pumpkin French Toast with a Maple-Fig Syrup

Pumpkin French Toast with All-spice butter and Fig-Maple Syrup

1 heaping cup pumpkin puree

6 eggs

2 egg yolks

1/4 cup sugar

2 tsp. cinnamon

1/2tsp. nutmeg

1/2 tsp. cloves

1tsp. vanilla

2 cups whole milk

1 cup heavy cream

1/4 tsp. salt

8 (1-inch-thick) slices day-old brioche or challah

4 T. unsalted butter,cut into 4 pieces

1/4 cup canola oil

All-spice butter (recipe follows)

Fig-Maple Syrup ( recipe follows)

1. Preheat the oven to 375 degrees F.

2. Whisk together the pumpkin, whole eggs, egg yolks, sugar, cinnamon,nutmeg, cloves, vanilla, milk,cream, and salt in a large baking dish. Place bread in the baking dish, and turn the bread to coat evenly; let sit for 5 min.

3. Heat 2 Tablespoons of the butter and 2 Tablespoons of the canola oil in a large nonstick saute pan over medium-high heat until the butter completely melted. Place 4 slices of the bread on the bottom, 2-3 minutes. Turn the slices over and cook until the bottom is golden brown, 2-3 minutes more. Transfer to a baking sheet. Wipe the pan out with paper towels and repeat with the remaining 2 Tablespoons butter,2 Tablespoons oil, and 4 slices of bread.

4. Transfer the baking sheet to the oven and bake for 5 min.

5. Serve 2 slices per serving topped with the allspice butter and some of the fig-maple syrup.

Allspice Butter

Makes about 1/2 cup

8 T. unsalted butter, at room temp

2 tsp. ground allspice

2 T. pure maple syrup

1/4 tsp. salt

In a small bowl, combine the butter, allspice, maple syrup and salt. Cover with plastic wrap and refrigerate for at least 30min. and up to 2 days.

Fig-Maple Syrup

Makes about 2 1/2 cups

8 fresh figs, quartered

1 1/4 cups pure maple syrup

Combine figs and syrup in a small sauce pan and simmer over low heat until the figs are soft, about 10 min. This can be made up to 4 hrs. in advance and refrigerated. Reheat before serving.

Best of friends

Sorry for the lack of updates, we have been out of town. Above are a few pics of us and our brother Sam. Siblings are such fun, and truly a gift from God!

Balsamic, Brie and Swiss Chard in a Sandwich.....HEAVEN!

We made this lovely sandwich at our mother's special birthday dinner. The balsamic roasted tomatoes and the brie when melted went together like bread and butter.......Ah, so delicious! We got the recipe from a sweet friend we know that goes to our church. She had never made it before but really wanted to, so we decided to use it for our cooking club (ccbakers.blogspot.com)! If you go in that blog you can see other girls pictures and things that they changed. The original recipe does not call for it to be grilled, we added that step. It was definitely a superb change and I would recommend doing it!

So do you like brie cheese? When I was little it was one of those things that I could just not stand. Every Christmas Eve our friends would invite us over to their annual party and the one tradition would be brie cheese coated in brown sugar and pecans served with crackers. When ever I would get close by it I would almost have to hold my nose because the smell was just to intense:) Now after growing up and becoming a foodie I have acquired a taste for that "smelly" cheese. I would classify it as one of my favorites!

So Mrs. M if you read this be sure to make it this year at your Christmas Eve party, I will be looking for it.............so now you answer the question, do you like brie cheese?

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
Adapted From Cooking Light

1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 T. low-fat mayonnaise
2 T. sour cream
2 garlic clove, minced
1 (16-ounce) loaf Mutil-Grain Bread, cut in slices
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)

Spinach Dressing
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh swiss chard

Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add swiss chard, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Brush each side of bread with olive oil and grill till golden brown on each side, and cheese is melted.