To Cook / Strawberry Stuffed Croissant French Toast


     Good morning! It's strawberry season, and while Bailey can eat tons of them on her own, there are always quite a few left over that have to be made into something delicious before they go bad. Enter: Pinterest! Pinterest has been a godsend for recipe inspiration, since I'm not a fan of just snacking on berries. Snacking on apples or bananas, sure; but there's something about berries that calls for them to be additions in my head, not on their own. I stumbled on this recipe from Half Bake Harvest (my go-to food blog!) and had to give it a whirl, with my own twists of course! Check out the recipe below!

Ingredients: (serves 2)

- 2 croissants

- 1/2 cup of almond milk

- 1 egg

- 1 tsp. of vanilla

- a dash of cinnamon

- 1 tbs. of butter

- 1 cup of Greek yogurt whipped cream cheese

- 1 cup of fresh strawberries

- maple syrup for serving


1. Whisk together your milk, egg, vanilla, and cinnamon. Soak both sides of your croissants in the mixture, and add them to your heated (on medium!) + greased pan. 

2. While your croissants are getting all golden in the pan, stir together your strawberries and cream cheese. Be sure to set aside any strawberries you want to top the croissants with!

3. Once your croissants are golden on both sides, remove from the heat and smother in your strawberry cream cheese + maple syrup. Enjoy!

To Make Whoopie Pies


     Hey guys! These whoopie pies though, ya they're delicious. I was originally going to make raspberry lemonade ones, but it's not raspberry season yet, so my grocery store was out. However, they had gorgeous strawberries, and I figured you can't really go wrong with anything strawberry, so I went with it. I'm super glad I did too, because I'm still eating the leftover strawberry whipped cream on everything. I actually don't mind making homemade whipped cream, due to my trusty KitchenAid mixer. All you really do is put the ingredients in and let the whisking attachment do the work. It's way less of a hassle than hand whipping it, but with the same results! A quick disclaimer before I share the recipe though: I used pink Himalayan sea salt instead of regular salt like the original recipe called for. I figured it would taste similar but I was WRONG! Ignore the salt pictured below and use regular.

Ingredients: yields 12 total whoopie pies

- 1 stick of butter, room temperature

- 1 cup, plus 3 tbs. of brown sugar

- a squeeze of lemon juice

- 1 tsp. of vanilla

- 1 egg

- 2 1/4 cups all-purpose flour

- 3/4 tsp. baking powder

- 1/4 tsp. baking soda

- 1/2 tsp. coarse salt

- 1 cup whole milk

- 3/4 cup heavy cream

- 1 cup fresh strawberries (4 ounces)


Step one - Preheat oven to 350. In your mixer, beat butter, 1 cup brown sugar, and lemon juice until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine. After this, your dough should look like the photo above.

Step two - Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two oiled baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.


Step three - Clean your mixer because we need it again! Muddle your strawberries, and in your mixer, whip cream and 3 tablespoons brown sugar to soft peaks (for about 15 minutes). Add your crushed strawberries to the mixer. Divide cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Enjoy!