happy birthday, Rhonda!

My oldest sis turned 28 today! (Yay! Now I am 2 years younger again! lol!) Since I'm sure she wouldn't approve of the tone of this post so far, I will move along to write about the wonderful day we had together celebrating! Mom, Mel, and I took things for a girly breakfast at Rhonda's house. Our menu was French Toast with Coconut Syrup, Frozen Mixed Berries, Bacon, and of course, Coffee! Rhonda's toast was adorned with sprinkles and a candle for the "breakfast party effect!" After lingering long, and stuffing our faces, we spent the rest of the pleasant day sewing and chatting. Dad stopped by with a couple pizzas that hit the spot for lunch. Even though we had to sew, the day turned out quite festive! Hope Rhonda enjoyed her special day as much as I did! :)

Blender French Toast with Coconut Syrup
-Alyssa Griffeth-

4 eggs
1 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/4 c. + 2 T. flour
1 lg. loaf French bread, sliced thick (about 12-13 slices)

In blender, combine all ingredients except bread. Blend until mixture is lump-free. Transfer to a shallow bowl.

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned. Serve with hot Coconut Syrup, toasted coconut, and whipped cream.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.