Mother’s Day is fast approaching. Last year I celebrated my first Mother’s Day with my daughter. She, my husband and I were in London on vacation. We picked up some pastries and coffee and spent the day together. This year I’m pregnant with my son. We’re having a slightly more chill Mother’s Day this year and will be spending it at our home in Austin, cooking up some Mother’s Day recipes and relaxing.
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Mmmm. Bananas Foster. Mmmm. French toast. MMMMM. Bananas foster french toast! I’ve seriously been wanting to make this for months. I mean, how absolutely delicious does that combination sound? I love the sticky sweetness of bananas foster. And I love French toast. So I’ve been wanting to combine the two into a delicious French toast.
I tried to make a version of this last year. And while it wasn’t bad… it just wasn’t up to my standards. It was not blog-worthy. I didn’t want to share it with you guys yet. But then I saw a loaf of brioche bread in Trader Joe’s and I thought.. It’s time to try this out again. So I grabbed the loaf, grabbed some bananas, and got ready to test out the bananas foster french toast recipe again.
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In spring and summer, I tend to want all the lemony things. Lemonade, lemonade pie, lemon bars, lemon orzo soup, and lemon cocktails. And I tend to throw lemon zest and lemon juice into everything I can. That’s how this lemon dutch baby pancake recipe came to be.
First of all, I think I’ve mentioned it here on the blog before… I am HORRIBLE at making pancakes. But dutch baby pancakes? I am a star at making those. It helps that they are SO easy. Basically you just blend up some ingredients, pour it into a pan, and let your oven do the work for you. My kind of meal.
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Ahhh…the coffee shake: milky ice cream deliciousness combined with the thunderous jolt of the gods. It reminds me of how yummy beverages with medicinal benefits were common, like when the OG Coca-Cola contained cocaine. The coffee shake is a delightful treat carrying a much needed kick of caffeine.
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So let’s talk about these gooey confetti cake bars. I first made these for a family Thanksgiving last year. They seemed to be a hit, and were so easy to make. Then, a couple of months ago, I had a potluck work event coming up. Being the tired pregnant lady that I am, I wanted to make something I knew was good, but didn’t require much effort.
So I made these cake bars a second time. Coworkers kept telling me how tasty they were, and they disappeared rather quickly.
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Lately I’ve been eating all the summer fruit. It seems like every time Josh or I go to the store, we pick up some deliciously ripe fruit. One day he came home with my favorite fruit.. raspberries! We ate some raw, but I also saw this as an opportunity to bake them into a raspberry dutch baby pancake.
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We're Aimee and Josh Pruett. Recipe creators and food lovers. He likes cilantro, she doesn't. The jury is still out on our one year old. Read more about us →
