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)
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
