Early Birthday and Valentines...

Yesterday we spent the afternoon with Jase's family celebrating several January and February birthdays. It turns out that posting a birthday wishlist a couple weeks back was a good idea. Lol. I was given this beautiful glass dome AND a glass cake stand to go with it.(And the awesome Paula Dean wooden spoon that's tied to the top of the dome) And that's the adorable red velvet cake that I requested for my dessert.



Hee! I might just have to start collecting cake stands now.

And look! When I flip both pieces over and stack them they become a punch bowl! How cool is THAT?! :D



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Tomorrow several guys are coming over to play Twilight Imperium. Today we went shopping for the party and while I was out I picked up ingredients for strawberry and chocolate stuffed french toast for our little Valentine's dinner. It turned out more like a dessert and it was SO good. And the plates turned out gorgeous.







And per the request of Mrs. Royer, here is the recipe:

Strawberry and Chocolate Stuffed French Toast

4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
1/4 cup (50 mL) cream cheese
1/4 cup (50 mL) semisweet chocolate chips
1/4 cup (50 mL) strawberry jam
2 eggs
1/4 cup (50 mL) milk
2 tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
2 tbsp. (15 mL) butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment

With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 Tbsp of the cream cheese, stuff with 1 Tbsp of the chocolate chips and spoon in 1 Tbsp of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.

I hope everyone had a Happy Valentine's Day!

~Tonia