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KCL Friday Finds

Happy weekend, guys!! I've got one beautiful small biz to share with you today, and then I'm doing things a bit differently for today's Friday Finds. I'm getting a bit overwhelmed with complimentary goodies this week, and I wanted to take this time to share my favorites with you. I'll be doing an unboxing video featuring the sample items, to post next week! But first, I did want to share one gorgeous shop with you guys. Check it all out below! Pictured: Minimalist Woven Pillow


Pictured above are some handwoven home goods by Melody Fulone. Her shop is full of unique and beautifully woven wall hangings, pillows, many other home accessories; and even a bit of fiber art jewelry. I really love the neutral colors and the modern designs.

Shop the 2018 Winter Collection. And keep an eye out for a DIY kit for a crochet wall hanging in a few weeks. Melody will also be releasing her spring collection in late March!


This next brand will go into both an unboxing as well as a B…

Pumpkin Spice French Toast


This recipe is so easy. I love it because it's naturally dairy-free, and you could easily make it gluten-free by swapping out the bread. It's also a quick fix if you're craving a pumpkin-flavored treat. My girls and I like to make pancakes for our weekend brunches, but this is our new favorite. We made it a few times, adding more pumpkin each time. Tonight (yes, we had it for dinner) we added extra pumpkin pie spice and cinnamon. Everyone agreed it was the best thus far. Serve it up for a cozy fall brunch or for an easy holiday breakfast.

I used 9 slices of plain white sandwich bread, and the pumpkin mixture wound up being just enough; if you want to make more slices or plan to use large Texas toast and want to let it soak a little, you may want to increase the quantities a bit.

Ingredients
  • 8-9 slices of white sandwich bread
  • 3/4 c canned pumpkin puree
  • 5 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1&1/2 tsp pumpkin pie spice
  • butter or oil for coating the griddle

Instructions

Simply blend all the ingredients (other than the bread of course) and dip the bread in the mixture, coating each side.

Coat the griddle and heat it to 350 degrees, then cook each side about 5 minutes or until golden brown. That's it!

Pile on the fixings for a holiday brunch; set out an array of syrups, powdered sugar, cinnamon, whipped cream, and nuts.


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Comments

  1. Mmmmmm - what a great fall breakfast idea! I love the dairy-free recipes too!

    Thanks for sharing!
    xoxo

    ReplyDelete
  2. Oh, this sounds good! I wonder if I could make it without setting the kitchen on fire?

    ReplyDelete
    Replies
    1. Lol. Well, it's worth a shot. It's so yummy!

      Delete
  3. Hmmm, let's see, I love French toast, and the same goes for anything with pumpkin... I think it's safe to say I'd like it!

    ReplyDelete

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