Pin me!

Saturday, March 29, 2014

Challah French Toast with Nutella, Mascarpone Cream and Berries

Buttery, Golden Delicious, Melt in your Mouth French Toast.

This breakfast treat is dressed up by using Challah bread and flavored with cinnamon, nutmeg and vanilla.  A whipped Nutella and Mascarpone Cream sends this dish over the top!


3 eggs
3/4 cup milk (I used a combination of milk and fat free half and half)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
4 slices Challah Bread 

1/2 cup Mascarpone Cheese
1/4 cup Nutella

Sliced Berries

Powdered Sugar for dusting
Real Maple syrup (optional)


1. In a large, shallow dish - whisk together eggs, milk, vanilla, cinnamon and nutmeg
2. Slice Challah into 1 inch thick slices
3. Soak bread in egg mixture for 60 seconds on each side
4. Melt butter in a pan on medium heat and cook slices for 2-3 minutes on each side until golden brown
5. Keep slices warm in a 250 degree oven while cooking the remaining pieces
6. Whisk together room temperature Mascarpone Cheese and Nutella
7. Slice and mix together assorted berries

Serving Suggestion:

Cut each slice of french toast in half and arrange on a plate. Add 1-2 tablespoons of Nutella on the side for dipping.  Garnish with mixed berries and a dusting of powdered sugar.  A little drizzle of maple syrup finishes off this decadent breakfast treat.

Serves: 4 (1 slice each)

A simple, yet elegant, deliciously stylish, French Toast.

Happy Cooking and Happy Styling!

Friday, March 28, 2014

Deliciously Stylish - Kids Edition. Mini Vegetable Frittatas

Mini Frittatas are a healthy and deliciously stylish start to any morning.  I make a batch on the weekend and warm these up throughout the week.  They are perfect for adults and bambino's.  

Full of protein, calcium and lots of vitamins and goodness from veggies - and they are super cute as a bonus!

Use your favorite veggies and cheeses - anything goes.  Experiment with different flavors - your kids will love trying new veggies and cheeses especially when it's shaped like a cute little mini muffin.  


- 4 Organic, Free Range Eggs
- 1/4 cup Milk
- 1/4 cup Shredded Cheese
- 1 cup diced, cooked vegetables
- Salt and Pepper to taste


1. Pre-heat oven to 375 degrees
2. Whisk eggs and milk in a bowl
3. Add in cheese and stir
4. Finely dice 1 cup of already cooked veggies
5. Combine and add salt and pepper
6. Spray a mini muffin pan with cooking spray
7. Fill each cup 3/4 full
8. I like to add a tiny sprinkle of cheese on top of each frittata
9. Bake at 375 degrees for 8-10 minutes
10. Run a knife around each frittata after they come out and enjoy warm or at room temperature

These will keep in the fridge for a few days or can be frozen and thawed out when you are ready to serve.  They go quickly so make a double batch today!

Thara's notes:

Vegetables: I prepare a bunch of vegetables each week and have it on hand to add into bambino's meals each day.  This is a great way to use up those vegetables at the end of a week.  

My favorite combinations are:

- spinach, mushrooms, onions and feta
- green pepper, onion, mushrooms and Mexican blend cheese
- cauliflower, potato, carrot and Italian blend cheese
- zucchini, spinach, mushroom and goat cheese
- for your older tots - try some pickled jalapeno's for an extra kick

**These don't bake for very long so I suggest using left over vegetables or cooking your vegetables before adding into the egg mixture.

Cheese: Add in your families favorite cheeses.  Kids love to try new flavors so don't shy away from feta, goat cheese, even pepper jack.

Happy Cooking and Happy Styling!  Because kids eat with their eyes first too!

Thursday, March 27, 2014

Deliciously Stylish - Kids Edition. Cheesy Vegetable Bake

Looking for a quick and easy recipe for your toddler?  Of course you are!!!  You're a busy parent and sometimes getting a nutritious meal on the table for your toddler, let alone for yourself, can be a challenge.

This cheesy vegetable bake is super simple and takes just a few minutes to prep. The good news is that everyone in the family can enjoy it, so no need to make a separate meal tonight!  

This recipe comes together in 1 bowl and can be adapted to suit your families favorite vegetables and spices.  It takes just a few minutes to prep meaning you may even get to relax a bit during nap time!

I prepare a bunch of vegetables at the beginning of each week and add it into my bambino's meals each day. 

 Some of his current favorites are: 

- caramalized carrots (salt, pepper, turmeric, pinch of sugar, olive oil)
- roasted cauliflower (salt, pepper, cumin, turmeric, olive oil)
- spicy Indian green beans (salt, pepper, red pepper, mustard seeds, turmeric, asafoetida, olive oil) 
- crispy potatoes and onions (salt, pepper, red pepper, olive oil)
- roasted asparagus (salt, pepper, turmeric, olive oil)
- pan fried okra (salt, pepper, red pepper, mustard seeds, turmeric, asafoetida, olive oil)


- 3/4 cup Reduced Fat Bisquick Mix
- 1 1/2 cups Milk (I used 2% and a splash of whole milk)
- 1 1/2 cups Shredded Cheese - play around with what flavors your family likes
     (Cheddar, Pepper Jack, Monterrey Jack, Mozzarella, Mexican Blends)
- 3 eggs
- 1 - 1 1/2 cups diced, cooked vegetables.  Today I added: carrots, cauliflower and asparagus.  I've also made this with green beans, black olives, mushrooms, peppers and onions, zucchini - use whatever you like and have on hand!
- Season to taste with salt and pepper.  Try Italian Herbs, Cumin, Paprika - the big kids and little kids will love the extra flavor!


1. Pre-heat oven to 400 degrees
2. Spray Glass Baking Dish with Pam (square or 9" pie plate)
3. Mix together bisquick, milk and eggs
4. Add in cheese and vegetables and stir together
5. Add in any seasonings you like.  **Since my veggies were already cooked and seasoned, I only added salt and pepper.
6. Bake at 400 degrees for 25-30 minutes

Serving Suggestion:

If you went the Italian route - serve with warm marinara sauce and a salad
If you went the Mexican route - serve with salsa, sour cream, avocado, cilantro-lime rice
or Enjoy on it's own with a little hot sauce

This warms up great the next day.

Happy Cooking and Happy Styling! Because kids eat with their eyes first too!

Saturday, March 1, 2014

Baked Croissant French Toast with Blueberries

Buttery, Flaky, Creamy, Decadent Baked Croissant French Toast with Blueberries

A cross between Bread Pudding, Baked French Toast and a Cream Cheese Danish.  It's pure heaven on a plate.  Seriously, it's that amazing.


- 3 large croissants cut into large bite size pieces (approx. 5 cups)
- 1 cup fresh or frozen blueberries
- 8 oz softened cream cheese (low fat works too)
- 2/3 cup sugar
- 2 eggs
- 1 cup milk (I used 2%)
- 1 tsp vanilla extract
- 1 tablespoon confectioners sugar (for garnish)


1. Preheat oven to 350 degrees

2. Place croissant pieces in a 9" square oven safe dish.  8x10 or 9x11 would work just as well.
Sprinkle 1 cup of blueberries all over the top

3. Beat softened cream cheese, sugar, eggs, milk and vanilla with an electric mixer

4. Pour mixture evenly over the croissant pieces and blueberries and let it sit for 20 minutes

5. Bake at 350 for 35-40 minutes until it is golden brown and the custard is set.  I covered the dish with foil when there was 10 minutes left on the timer just to prevent the top from browning too much

6. Dust with confectioners sugar and serve warm

7. Try not to eat the whole pan!

Happy Cooking and Happy Styling!

Recipe adapted from: Kraft

Baked Oatmeal with Fruits and Nuts

This baked oatmeal is a delicious treat.  Make ahead and heat up for breakfast during the week, if there are leftovers.  Customize with your favorite fruits and nuts.  Hearty, warm, crunchy, sweet and Deliciously Stylish!

Recipe adapted from Inspired By Life:


- 2 cups rolled oats (I used Quick Cooking Quaker Oats) 
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 -1 cup walnut pieces (almonds or pecans would be great too!  Use 1/2 cup if you don't like too many nuts)
- 1 cup berries (I used Strawberry, but next time will do a mix of berries)
- 1/2 cup chocolate chips (optional - milk, semi-sweet or dark)
- 2 cups milk (I used 2%)
- 1 large egg beaten
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1 ripe banana, peeled, 1/2 -inch slices (I am going to add 2 next time for extra banana goodness!)

*The chocolate chips are optional, but make for a decadent treat like breakfast. I'd leave these out for an "everyday" meal


1. Preheat oven to 375 degrees. Spray a 2 quart oven safe baking dish with cooking spray

2. In a large bowl, mix together oats, sugar, baking powder, cinnamon, salt, half of the nuts, half of the chocolate chips, and half the berries

3. In a separate bowl, mix together milk, egg, butter, and vanilla extract

4. Add the oat mixture to the baking dish. Add the remaining walnuts, chocolate chips, and berries. Add the banana slices in a single layer on top

5. Pour the milk mixture over the whole thing and shake the pan a bit to make sure all the oats get soaked evenly

6. Bake it for 30-35 minutes or until the top is a golden brown and the milk has set

* I covered the dish with foil when there was 5-10 minutes left so that the top didn't brown too much

Serving Suggestion:

- Top with a little bit of brown sugar for extra sweetness
- Drizzle with some maple syrup
- Serve in a bowl with a little milk

Happy Cooking and Happy Styling!

Greek Quinoa Casserole

Healthy, Crunchy, Satisfying Quinoa Casserole bursting with Greek Flavors : Spinach, Artichokes, Tomatoes and Feta Cheese.  A simple, hearty lunch or dinner that comes together in no time.


- 2 1/2 cups Cooked Quinoa
- 1 1/4 cups Feta Cheese (Regular or Fat Free to keep it light)
- 1/4 cup Shredded Parmesan Cheese (optional for a cheesy crust)
- 1/2 cup Shredded Cheese (Mozzarella or any Italian blend)
- 1 cup Marinated Artichoke Hearts (in oil)
- 1 cup Chopped Fresh Spinach
- 1 cup Diced Cherry Tomatoes
- 4-5 Chopped Basil Leaves (can substitute parsley if you don't have basil)
- 1/2 cup Milk (Skim or 2%)
- 1 tsp Crushed Garlic
- 1 tsp Fresh Lemon Juice
- Salt and Pepper to taste


1. Prepare quinoa according to package directions.  I add some roasted garlic, a splash of olive oil and salt and pepper for extra flavor

2. Chop spinach, cherry tomatoes, basil and artichoke hearts and set aside

3. In a food processor, combine 1 cup of feta, milk, garlic and lemon juice, blending until smooth

4. When the quinoa is cooked and slightly cooled, add vegetables, shredded cheese and 1 tbsp oil from the artichokes and stir all together. Pour in the feta sauce, combine, and add salt and pepper to taste.

5. Transfer the mixture to an oven safe dish (I used a 9" square, but if you want more surface area for an extra crunchy topping, use a larger dish)

6. Top with remaining 1/4 cup feta and 1/4 cup of parmesan cheese.  Sprinkle a little olive oil over the cheese to ensure a nice, brown crust

7.  Bake at 400 degrees for 15 minutes.  If the top isn't brown, broil for a few minutes

Recipe adapted from Cooking with Cakes

Serving Suggestion:

Serve with soup or salad or enjoy a large portion for a standalone meal

I have topped this casserole with scallions, chopped parsley and caramalized onions (picture above).  Kalamata olives or capers would also add a nice, salty bite

Happy Cooking and Happy Styling!