Tuesday, February 25, 2014

Baked French Toast Sticks

Homemade Baked French Toast Sticks

Most recipes for Homemade French Toast Sticks calls for them to be made in a pan on the stove. I came across a recipe on the A Beautiful Mess Blog that featured a baked version and started doing my Happy Food Dance right were I was! I bookmarked it and came back to it a couple of weekends ago when it was freezing cold outside and I wanted a warm and cozy breakfast to enjoy while I watched my Saturday morning shows! The recipe is super easy and here's how mine turned out:

Time: 30 minutes
Yield: 3-4 servings

4-5 Slices of Bread (I used French Bread)
4 Eggs
2 Tablespoons of cream or Half and Half (I used the Half and Half)
1/2 Teaspoon Vanilla Extract
As much Cinnamon Sugar as you heart desires!


■ In a shallow mixing dish or bowl, mix eggs, half and half, vanilla extract and cinnamon sugar mixture.

■ Slice the Bead into sticks

■ Dip each bread slice into the egg mixture, making sure to coat each side

■ Place each coated stick on a baking sheet. I almost always use Aluminum Foil to line my baking sheets and did so this time as well. Do NOT use parchment paper as this is going in the oven under the BROIL setting and you don't want to start a fire!

■ Sprinkle a bit more Cinnamon Sugar over each stick

■ Place in the oven on the BROIL setting

■ Turn on the oven light and Don't go far! The BROIL setting works very quickly and if you walk away from it too far, you are liable to come out with burnt toast...YIKES!

■ Bake for 2-3 minutes.

■ Remove from the oven and turn each stick over, sprinkling a bit more Cinnamon Sugar to this side

■ Place in the oven and BROIL for another 2-3 minutes

■ Remove from oven and allow to cool for 3-4 minutes

■ Sprinkle one last little bit of Cinnamon Sugar and Voila!

■ Top with your favorite Syrup and ENJOY!

--Dr. April

Tuesday, February 18, 2014

Biscuit Love Truck Filming for The Today Show

Biscuit Love Food Truck Filming for The Today Show

                 A little while back, I was on scene for the Today Show filming of the Biscuit Love Food Truck here in Nashville. They were filming for a small business segment about how to rehab small businesses that are facing financial trouble. As an entrepreneur who owns my medical practice, I TOTALLY understand the ebbs and flows of running a small business. As a food blogger, I love the Biscuit Love Truck and was there to support them! 

                 I wasn't sure when the episode would air or even if I would make the cut.....you never know how they will edit these episodes. However, I made the cut (about 1 second lol) in the segment and was, as usual, eating! A high school classmate of mine was the first person to alert me when she Facebook messaged me saying she saw me on the Today Show..... Thanks Kate!

Here are some pics from the night of the filming......

This is what I was chowing down on in the segment - a delicious biscuit and BBQ Short Rib over a bed of grits!

--Dr April

Thursday, February 13, 2014

Heart Shaped Peppermint Marshmallows

Heart Shaped Peppermint Marshmallows

             I've wanted to make homemade marshmallows for quite some time now. I've scoured the internet for an easy marshmallow recipe that doesn't involve double boilers, candy thermometers and all the hoopla.....if you know what I mean! I stumbled upon this recipe from the Katie Brown Home Workshop one day and thought, "How cute!! I'll makes these in February to post for Valentine's Day!" I felt like I was involved in a kindergarten arts & crafts project and it was truly Fun Fun Fun!

              ****I should note that these are not the true-to-form marshmallows that you are familiar with. They have to be consumed right out of the freezer and there is definitely no opportunity to roast them over an open fire lol!


Time:10 minutes prep time + 10 minutes cutting out heart shapes
Yield: 10-12 Heart shaped Marshmallows


■ 1 Container of store bought whipped topping (ie. Cool Whip)
■ Peppermint Extract
■ Pink or Red Food Coloring
■ Waxed Paper
■ Heart shaped Cookie Cutter

Peppermint Marshmallows

Peppermint Marshmallows


■ Mix 1 Container of store bought whipped topping with 1/2 Cup of water

■ Add 2 drops of peppermint extract

■ Place waxed paper over a casserole dish and spread whipped topping into the dish

■ Place drops of pink food coloring into the dish and carefully drag a knife through it to create a swirl pattern

■ Freeze for a least 4 hours

■ Cut out shapes with a small heart shaped cookie cutter

■ Place directly in hot chocolate

■ Place leftovers back in the freezer to enjoy another time!

Peppermint Marshmallows

Peppermint Marshmallows

Peppermint Marshmallows

Peppermint Marshmallows

--Dr. April

Tuesday, February 11, 2014

Peanut Butter and Chocolate Cookies

Peanut Butter and Chocolate Cookies for Valentine's Day!

             While blog surfing one day last year, I came across this recipe from Sandra Mangas for the cutest little cookies and knew I had to try them for the blog :-) I clipped the recipe straight from the internet to my Evernote account (one of the greatest things since sliced bread) and figured I'd make it eventually. Well because the really cute chocolate designs on these cookies gave me the warm fuzzies, I decided to make them for Valentine's Day! Not only are they cute, they are also really fun to make. Of course, I've included the recipe for you to try too!

Peanut Butter and Chocolate Cookies


Time: 45 min
Yield: 16 cookies


Cookie Dough:
■ 1 stick of Butter
■ 1/2 Cup of Peanut Butter - room temp
■ 1/2 Cup Sugar
■ 1/2 Cup Brown Sugar
■ 1 egg
■ 3 Cups flour
■ 1 pinch of salt

■4-5 Tablespoons of water      ** This was not in the original recipe, but I found that there was NO way the cookie dough was going to really amalgamate properly without a couple of tablespoon of water. Be careful not to add to much. Just enough for the dough to become "sticky"


■ 8oz of Dark Chocolate
■ 3/4 Cup of Chopped toasted peanuts or mixed nuts


■ Start preparing the cookies. In a medium mixing bowl, beat the butter, peanut butter and sugars until smooth. 

■ Add egg and mix until combined.

■ Add Flour and salt AND water, mix until combined then shape into a ball

■ Divide the dough in two or three portions and gather each one into a slightly flattened ball

■ Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0.5cm

■ Freeze for 30 minutes or place in the refrigerator for a couple of hours

■ Take the dough out of the freezer (or fridge)

■ Use a round cookie cutter to cut out cookies

■ Transfer them on a prepared baking sheet

■ Freeze for another 15 minutes

■ Preheat oven to 350 Degrees F and slip cookies into the oven to bake for 10 minutes, until just slightly browned at the edges

■ Let the cookies rest on the baking tray for at least 10 minutes before transferring them on a rack to cool completely

■ When the cookies are completely cold, it is time to decorate. Melt the chocolate using the microwave or a saucepan. (I like to add a teaspoon of milk to chocolate pieces when I'm melting them on the stove to make the melting process smoother, literally and figuratively...)

■ Place cookie, down side up, on a working surface. Place you stencil over the cookie

■ Pour 1 tsp chocolate over the stencil and using a knife or the back of a spoon, distribute chocolate over the stencil. Scrape the excess off the stencil     *** I found that 1 teaspoon poured over each stencil was too much and caused the chocolate to smear. Start off with a tiny amount and add more as you go.

■ Lift the stencil away from the cookie

■ For best results, every 2-3 applications, clean the stencil with warm water and dry thoroughly

■ Dip the edge of the cookie into melted chocolate and then dip into the chopped nuts

■ Repeat with all the cookies and let them cool until set

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocoalte Chip Cookies

Peanut Butter and Chocolate Chip Cookies

--Dr. April

Tuesday, February 4, 2014

Red Velvet Puppy Chow

Red Velvet Puppy Chow

Back in October I made a Halloween Version of Puppy Chow - one of my all time favorite childhood snacks! Well, now that I'm an adult who still loves this treat as well as a food blogger who likes to come up with creative things, I decided to do a version a Puppy Chow in honor of Valentine's Day!! How does Red Velvet Puppy Chow sound to ya????  Awesomeness is the word that comes to my mind :-) The recipe, which I adapted from the Your cup of Cake Blog, is below:


Time: 30-45 minutes total
Yield: 5 Cups


■ 5 Cups Rice Chex Cereal
■ 3/4 Cups White Chocolate Chips
■ 1/4 Cup Milk Chocolate Chips
■ 2 oz. Cream Cheese - room temp
■ 1 1/2 Tbsp Milk (I used Almond Milk)
■ 1 Cup Red Velvet Cake Mix
■ 1/2 Cup Powdered Sugar
■ Valentine colored M&M's or other candies
■ Heart shaped sprinkles for extra decoration!


■ Measure your Rice Chex Cereal and place in a large bowl

■ Place Cake Mix and powdered sugar into a large plastic bag or Tupperware with a lid

■ Melt Chocolates together on the stove and stir until smooth

■ Stir in Cream Cheese and Milk

■ Pour Chocolate over Rice Chex Cereal and stir until coated

■ Dump Cereal coated in chocolate in the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.

■ Dump onto a cookie sheet and let cool.

■ Mix with colorful candies and serve

** Because of the cream cheese, you will need to refrigerate these.....if, there are any leftover lol!

Red Velvet Puppy Chow

Red Velvet Puppy Chow

Valentine M&Ms

Red velvet Puppy Chow

Red Velvet Puppy Chow

-- Dr. April