Barbie's French Toast Casserole

Imagine this: You leave work early on a Friday afternoon, drive home with the windows open down winding country roads, then pack a weekend bag. You and your partner pick up two friends and drive an hour and half east (the midway point of your trip) and eat fantastic Mexican food. Then you drive another hour and a half farther east and end the car trip at an amazing cabin on a lake in the country. You unwind in the hot tub, have a couple drinks, then call it a night. 

When you wake up Saturday morning, warm notes of cinnamon and pecans greet your nose and force you out of bed. You meander to the kitchen and find your friend's mom, Barbie, has made this amazing French Toast Casserole for you. Fluffy, flavorful, and topped with warm maple syrup— it's the perfect recipe to kick off a weekend of relaxation. 


This is basically what my life looked like a few weekends ago. My friends called me up to see if we wanted to drive the three hours to east Tennessee to see the Synchronous Fireflies that live in the Great Smokey Mountains National Park. We obviously said yes, since we're the kind of people that definitely wanna see some mating lightening bugs flash their butts in harmony at one another.


So we drove out to east Tennessee and spent the weekend relaxing. We grilled food, went on a paddle boat, and spent some time site-seeing (I already blogged about the terrifying SkyFlyer ride here!). The best part is that we had this amazing weekend and didn't even end up seeing the fireflies— ha! It was such a great weekend and really solidified my desire to move out to the country and live a little slower.


Anyway, I didn't wanna post pictures of this incredible casserole without being able to share the recipe. So my friend Rachel got her mom, Barbie, to send me the recipe. Only she sent me a hand written version from who knows where and it's the cutest thing ever, no? I'm so in love with this entire breakfast experience. Make it for yourself, make it for a friend— you won't regret it.


French Toast Casserole

Cut a loaf of Texas Toast in one inch cubes. Let set out all day with just a paper towel over them. Coat a 9x13 inch casserole pan with butter (use real butter, about 2 tablespoons). Mix together:

8 slightly beaten large eggs
1 cup whipping cream or half & half
2 cups milk
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt

Pour over bread and refrigerate overnight. Next morning, let set out one hour to come to room temperature. Top with chopped pecans and bake at 350° for one hour.

***

Let me know if you decide to make this dessert! I know when I do that my version will probably have less dairy (I might try coconut milk!) and use fresh local eggs in it. I might also top it with fresh cut strawberries and powdered sugar instead of pecans— yum!

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Sunday Brunch: Savory Oatmeal with Veggies

If you think that breakfast food is the best of all the food then we are probably already best friends. Either that, or you are Leslie Knope— and I'm really okay with both of those situations.
I generally reserve breakfast for the weekends when I have time to make a full southern style meal— biscuits + gravy, pancakes with fruit, and a side of fried potatoes. But I realized recently that my lack of breakfast during the work week was putting a pretty big damper on my brain function. That, and I would feel ravenous by lunchtime, which generally led to overeating and feeling like crap— no matter how wholesome the meal was.
So I decided to make a change. I've been getting up early enough to eat breakfast in the morning [gasp!] and it's been making a world of difference! I'm less hungry (and grumpy!) the rest of the day (duhhhhhh, Jenna!) and it's a lot easier to make better food choices. Don't worry, I still eat cookies. Because eating cookies is a good choice. I just don't eat ten cookies anymore ;-)
Since I work at a candy factory, the last thing I want first thing in the morning is something sweet. That's why most breakfast and smoothie recipes don't really work for me— I can't eat a ton of sugary + fruity things early in the morning. And I mean, one can only eat so many fruit + oatmeal combos before getting bored.
Enter stage right my newest obsession: savory breakfast oats! I wanted something wholesome, filling, and minimally processed. I already love oatmeal and honestly, I had some vegetables that needed to be used up. I also wanted an option that's highly customizable— think of the endless combinations: kale + black bean,  carrots + peas, celery + potato, veggie sausage + mushroom, apples + gouda. . . anything you like, really!
I've been making some version of this recipe several times a week + I've really been wanting to share more food ideas on the blog so posting this here was kind of a no brainer— I hope you all enjoy!
SAVORY OATMEAL WITH VEGGIES

1 cup veggie broth
1/2 cup oats*
1 tbs butter or oil
1/4 cup chopped onion
1 tsp garlic
1 1/2 c veggies**
salt + pepper + hot sauce to taste
1 tbs nutritional yeast
1 handful fresh spinach

1. In a small saucepan, bring veggie broth to boil. While waiting, melt butter/oil in another pan and cook onion + garlic until translucent. Add onion, garlic, and uncooked oats to the boiling veggie broth. Cook about 5 minutes over medium heat; stir occasionally.

2. While the oats are cooking, sauté veggies in the same pan used for onion + garlic— about 5 minutes. Season liberally with salt, pepper, and hot sauce.

3. Stir nutritional yeast into oats and top with a handful of spinach. Don't stir— allow oats to slightly steam the spinach. When spinach is wilted, stir in and remove from heat. Serve topped with sauteed veggies.

*I use old fashioned because I'm impatient. **I use squash, zucchini, and mushrooms.
Alternative Method: If you prefer steel cut oats but are low on time, you can cook a large pot of them ahead of time to keep in the fridge and reheat later— then just sauté whatever veggies you like each morning!

Bonus tip: serve in a travel coffee cup if you're eating on the go! I have a thirty minute commute and if I'm low on time then I will throw these oats in a travel mug and eat it when I get to work—this breakfast stays hot the entire time if you keep it this way!
xoxo, jenna

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Fun with Homemade Juices!

I love juice. Apple juice. Grapefruit juice. Naked juice. Pineapple juice. If I could marry juice, I probably would. I recently used a juicer for the first time, and now I feel like Buster from Arrested Development:
There is not much I love more than good wholesome food (don't get me wrong: I do enjoy cake and deep fried everything, I mean—I am southern, after all. But ever since I started working for a company that uses all-natural ingredients with no artificial flavors or preservatives, I've really been paying attention to what I put in my body and how it makes me feel afterwards.) 

One thing I've always hated about store bought juice is all the extra sugar and fake stuff in it. That and the fact that it never really tastes like the actual fruit it's supposed to. Even orange juice doesn't taste orange-y enough for me these days!
So I was more than excited to get to make my own juice. I've just been throwing in whatever sounds good and drinking up pure apples, carrots, pineapple, kale, and anything else on hand. I've really never had anything so delicious as a mason jar full of fresh juiced apples— you guys, it's like a root beer float BUT WITH APPLES! Not only is there a fluffy, yummy foam on top that is super fun to eat but the actual juice is everything I've ever wanted.
It's also great to be able to use up fruits and veggies that aren't quite fresh enough to eat anymore. Bruised apples and wilted leafy greens still make delicious juice! Okay, I think I've typed "juice" too many times now. I have to wrap this up. . .
In conclusion: juice is good. Homemade juice? Even better. If you've ever been frustrated with what's available in stores or the price for actual real juice then you should definitely try to create your own juice in whatever flavors you want! It's super fun, and it makes me really happy. (Almost too happy— I literally giggled the first time I juiced carrots and this UT orange liquid shot out. . . it was pretty cool!)
Also, I was not brainwashed or paid to write about any of this. I'm just a simple gal that likes the simple things and to share them with others! Have any of you ever used a juicer? I'm excited to try all the flavors nature has!
Juices pictured (in case you are curious!):
golden brown: just apples!
pretty pink: pineapple, strawberry, apple
green: kale, apple, strawberry
My favorite so far that's not pictured: kale, apple, lemon! 

On the Table: Meatless Thanksgiving Menu

We all know the best part of Thanksgiving is the sides. There's really no denying it. I mean, I love appetizers and sides so much that I actually stopped eating turkey on Thanksgiving long before I stopped eating meat. So whatever your reason for keeping turkey off your table this year, let it be known that in this day and age, there is no reason to have a menu that isn't fabulous. This post isn't just for vegetarians or vegans— this is a Thanksgiving menu for anyone who loves really good food!

This Pumpkin Risotto Stuffed Acorn Squash looks super delicious


I was searching for a mashed cauliflower recipe but this  Roasted Curry + Srirracha Cauliflower sounds too good to pass up


Rustic Rosemary Bread would be a great addition to any table!


If you're looking for an impressive centerpiece then this  Seitan Roast with Shitake & Leeks would be perfect!

If you want something super easy and delicious, I really recommend trying these Chickpea Cutlets  with Mushroom Gravy. I've made them several times and they never disappoint! 

These Stuffing Purses look perfect to me! Kathy also  wrote a pretty awesome Vegan Stuffing 101 guide.

I've made the sauce for The Best Green Bean Casserole  several times and it's way better than the canned stuff. 

From the archives we have my Vegan "Pigs" in a Blanket— never a year without them!


This Who Cares Vegan Mac & Cheese is my favorite vegan mac recipe. If you're not making "the real thing" with gouda and smoked gruyere then this is will be your new go to recipe. 

A delicious twist on the traditional pie, this Pumpkin Swirl Cheesecake  with Speculoos Crust (from my best friend Shannon) wouldn't last long. 

If you're not having beer then finish the meal with a Cinnamon Toast Cocktail in your hand

What's your favorite Thanksgiving dish? Mine might be mashed potatoes, but who even needs a recipe for those suckers? 

(Last Minute) Lemon Blueberry Cake

A few weeks ago I had the personal pleasure of baking this lovely Lemon Blueberry cake for my new friend Elizabeth. She created a beautiful cake topper diy to share on Kaelah's blog and I thought it might be fun to share the recipe so you can have your own taste of fresh blueberry citrus goodness!
The first recipe I tried was actually a complete fail. I don't wanna go into details, but between the wet but still somehow crumbly cake to the failed organic powdered sugar frosting— let's just say the first cake looked nowhere close to this. Since my failed cake didn't leave me with very many options, I decided to go with a doctored boxed cake to save some time.
This cake is moist and zesty with just the right amount of sweet. Layered with The Nashville Jam Company's blackberry jam for extra goodness— what's not to love?

Last Minute Lemon Blueberry Cake 
(makes three 6-inch cakes)

1 box Lemon Cake Mix*
1 1/3 cups orange juice
1/3 cup vegetable oil
3 large eggs*
1 tbsp lemon zest
2 tsp orange zest
1.5 cups fresh blueberries

1. Preheat oven to 350. Grease pans with shortening or oil spray then flour lightly. (Use baking cups for cupcakes.)

2. Blend everything besides the blueberries in a large bowl at a low speed for about 30 seconds until moistened, then beat at medium speed for two minutes. (You can use a handheld or standing mixer for this.)

3. Evenly distribute batter into pans. Add a handful of blueberries (about a half cup) to the top of each pan. (Don't stir them in or they will mostly sink to the bottom like mine did.) Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

*I used Duncan Hines, which is actually a vegan cake mix. You can substitute the eggs with 2 flax eggs and 1 Ener-G egg (I just happened to have some eggs on hand I needed to use up).
Zesty Lemon Buttercream

1/2 vegetable shortening
1/2 cup room temperature butter
4 cups powdered sugar
2 tablespoons lemon juice
1 heaping tablespoon lemon zest
1 tsp vanilla extract

Cream the butter and shortening until fluffy. Add in powdered sugar, lemon juice, zest, and extract on lowest speed until just incorporated. Beat on high for 3-5 minutes until smooth.
And there you have it: delicious Lemon Blueberry cake that you can make at home. Don't forget to pop over here to see the whole how-to post!

A Little Taste of Velvet

Do you remember when I confessed that I want to bake for specific occasions and personal events someday? Well that day has finally come! This weekend I held a taste-testing for my first wedding client— I am so excited! I know the bride from when I studied interior design in college. After an initial meeting, the couple decided on red velvet cupcakes with cream cheese frosting. So I whipped these up and they've been approved for October. We also nailed down the design for the cake topper and all its details during the tasting so I know exactly what to plan for. I can't wait to share the final sweets with you in a few weeks!

Veggie Tales

^fruit with soy yogurt

^eggs + taco bell sauce, avocado, grilled spinach + veggies on a bed of fried potatoes

^spinach salad with pesto "chicken"

^pizzahhhhhh

^mushroom ravioli with pesto sauce 

^falafel + tomatoes + cucumbers on a bed of spinach with scalloped potatoes

^bourbon pecan cupcake 
I've been getting to know my new camera and my entire SD card is just food and kittens. No, seriously— that's all. It can be frustrating to learn new equipment but I'm having a lot of fun figuring out how to get the shots I want. Now I'm not saying all the pictures above are ideal, but I wanted to share them anyway because I want to be able to look back and see how my photography progresses. I've been learning what's best for indoor, outdoor, near windows, night time, blah blah blah. 
THERE ARE SO MANY BUTTONS. But hey— good food is my favorite thing so I'm not complaining! Some items not pictured: the world's worst french toast (made by yours truly!), a lot more pizza, an indian food buffet, lots of sandwiches, a million Naked juices. I tend to get in little food ruts during the summer where I make the same thing everyday because I get too hot and overwhelmed to do anything else. Now fall is inching closer I'm excited for all the soups, breads, and homestyle meals I've been dreaming about! What are you excited to cook/eat/bake soon?!