Tuesday, June 29, 2010

Father's Day

Alright, I know Father's Day was long ago.  You can hardly remember it now, it was SOOOO long ago.  I had to share what we did, since it was fun, cute, and tasty.

For activity days I had the girls make these hamburgers and fries, idea from bakerella.

It was a pretty fun activity. Okay, it was a blast.  Messy, loud, filled with kids screaming (I mean politely asking) for more.  I had a lot of fun getting it together and ready, and it was even more fun cleaning it all up.

You may or may not know that Bj and I love to do something special for each other on Mother's Day and Father's Day.   This year I made him stuffed french toast.   It was heaven.  Sinful.  If heaven can be sinful.  

We also made him a scavenger hunt.  It was pretty fun.  He had a puzzle he had to put together for his first clue, a word jumble for his second clue, and another word puzzle for his third clue.  After figuring out each puzzle, the clue sent him to the location of a gift.  The kids loved it, and so did Dad, and I was happy the day went so well.

Here's the recipe (courtesy allrecipes.com)


  • 8 fresh peaches
  • 1/2 cup sugar
  • 4 pinches ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 4 Mexican bolillo rolls
  • 1 cup mascarpone cheese
  • 6 tablespoons confectioners' sugar
  • 1 lemon, zested
  • 6 eggs
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons butter, or as needed
  • 2 teaspoons vegetable oil, or as needed


  1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
  2. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
  3. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
  4. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

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