So, I have a lot to catch up on. First stop... our Thanksgiving holiday! I was able to take the whole week off of work which was really nice. Shay was in town at the beginning of the week, so I got to spend some time with her which was fun. I also got a lot of things done around the house and marked off of our perpetual to-do list. It was a nice break!
Thanksgiving morning I woke up and made this yummy Pumpkin French Toast (recipe below), and we watched the Macy's Thanksgiving Day Parade.
Then, we spent the day at Momma Hance's house. She hosted her family for a big Thanksgiving meal.
Three generations of women
Sarah and Hoffman came with their sweet baby Cason. He was definitely the star of the show. So cute!
I was making fun of JW for wearing shorts and flip flops on Thanksgiving and he was giving me grief about wearing boots and a sweater with it being 70 degrees outside. Houston weather! You just can't win.
The family
Momma Hance gave Max the ham bone and it didn't even last 20 minutes. Poor Calamity just followed him around licking up the scraps.
Then, on Friday we drove up to Dallas to celebrate with my mom's family. It was fun to have everyone all together. We don't get to do it very often since we live in different cities. We had dinner as a family on Friday night and then played Apples to Apples. It was quite fun!
Never a dull moment with this crew... back scratching train!
Saturday was the Baylor vs. Tech game at Cowboy's stadium. We have a family divided with Taylor and our cousin, Matt, at Texas Tech and me and my cousin, Erica, as Baylor Bears. My mom wore both schools since she loves us both equally. :)
Sibling rivalry
One big happy (yet divided) family!
It was a fun day. The Bears pulled out a win in overtime so it was definitely exciting, and I sure didn't mind throwing a bear claw in Taylor's face at the end of the game. :)
We drove back to Houston on Sunday and stopped to see Joey's dad's family for lunch on the way back. It was a great Thanksgiving filled with time with the ones we love.
Pumpkin French Toast
Author: Minimalist Baker
Prep time:
Cook time:
Total time:
Serves: 10
Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.
Ingredients
- 3 1/2 - 4 1/2 cups 1-inch bread cubes (depending on type of bread)
- 7 large eggs
- 2 cups milk (any kind)*
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
- 3-4 tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)
Instructions
- Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13 baking dish quite full.
- In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
- In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
- Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Note:
* If using pumpkin puree instead of pumpkin butter, it's important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you're going for.
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