How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Thursday, March 9, 2017

Lots of Chocolate Flay-vor


My big sister recently came for a visit. I had seen this recipe for Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache  show up on my Facebook feed just days before her arrival and determined that it would be the perfect sister activity for her stay. The recipe says it takes an hour to prepare, which may be true if only one person is working on it, but we had three very willing participants (my sister, my husband, and me) for this one. My sister prepared the ganache while I made the batter, and my husband whipped the cream and (natch) made the coffee - you will want plenty of black fair-trade, organic coffee to pair with this very rich breakfast. Anyway, we cut the prep time to about 25 minutes by having each of us working on a different part of the meal. We cooked some bacon to go with it so that we would also have a bit of protein with our victuals. This is a fun, dessert-for-breakfast, special-occasion, many-hands-make-light, work repast. 

While we were cooking my sister also informed me that my niece's beau loves Bobby Flay, to which James and I responded "who's that" and she answered that we were making one of his recipes. We do not watch the Food Network (or any other network for that matter).

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