Weekend Recap with Pumpkin French Toast

This weekend was nothing short of perfect! 

Friday night we headed up to Ocean City for the 2011 Seagull Century bike ride. The boys signed up for a 100 mile bike ride to support our alma mater, Salisbury University and so many other amazing charities including the Alzheimer's Association, Habitat for Humanity, The Leukemia and Lymphoma Society and local non-profits!

We had a great time relaxing, crafting, drinking, beaching and much more! Here are a few photos to take you through our weekend!

After watching Bridesmaids and eating breakfast, the girls went for a walk on the beach

We ran into this lil sand crab

Lots of champagne and sparkling moscato were consumed. This is my favorite bottle!

I had all the girls make their own chalkboard base wine glasses for the weekend! See my how-to here.

We also made washer bracelets! Here is mine with my amazing birthday present from CL.

The girls picnicking at the finish line. Wine, fruit and crafts!

 Some of the boys crossing the finish line.

Champions!

 Me and CL. I was so proud of him! He had only biked 50 miles before and only started race biking 2 months ago. I was jumping up and down like crazy when I saw him come in!

Ready to go out and celebrate.

The girls with their friendship bracelets (ha!) and glow stick bracelets I picked up at Michaels.

As promised, below is the Pumpkin French Toast recipe I made this weekend! 

Pumpkin Pie French Toast:

Recipe/Photo Adapted and Modified from Closet Cooking

Ingredients:

3 eggs

1/3 cup milk

1/3 cup pure pumpkin puree

1/4 teaspoon vanilla

1/4 teaspoon baileys caramel liquor (optional)

1 teaspoon pumpkin pie spice

3 tablespoons brown sugar

10 pieces of bread

Directions:

Combine all ingredients (except bread) together in shallow bowl. Dredge bread in mixture on both sides. Cook in a buttered medium high pan until both sides have browned.

I served these with syrup and powdered sugar! 

I'll put up the Pumpkin Fruit Dip recipe this week and the Washer Bracelet tutorial tomorrow!

WIAW Butternut Squash Lasagna

Another week, another WIAW post! 

Jenn at Peas and Crayons hosts a WIAW link up party every week to showcase what other bloggers are eating to give you inspiration on your weekly meals.

For breakfast I had my usual yogurt and fruit bowl.

Yogurt, honey, apples, peaches and a sprinkle of cinnamon! So delicious and fall like :)

For lunch I had leftover chili. Leftover chili is always the best. The flavors get to come together and it tastes better the longer it sits!

This is a lentil vegetarian chili I found the recipe on Pinterest. I'll post about it soon you so guys can have as well! It was great and I love how the recipe thickened it up with tomato paste. I like a thick chili :)

For dinner I made a butternut squash lasagna. It wasn't a quick dinner to prepare, but it was definitely worth the love I put into the dish!

 First I peeled and de-seeded my butternut squash. I covered all sides with nutmeg, cinnamon, olive oil, salt and pepper. (sage would have been great but I didn't have any)

After baking it in a 400 degree oven for 40-50 minutes it was ready to be mashed! I didn't puree my squash because I wanted a thicker texture. See all that steam?!

I added it to a bowl with the rest of my filling ingredients. 1 cup ricotta, 1/2 cup parm cheese, 1 egg, salt and pepper. Again, you could add more nutmeg and sage, but I read reviews that said if you did it would be a sweeter lasagna. So I omitted more cinnamon and nutmeg.

 I layered the cooked lasagna noodles with my squash mixture, mozzarella cheese and a low fat bechamel sauce. Recipe here :-) Cover with foil and bake in a 375 degree oven for 30 minutes. Enjoy!!

And that's a wrap! I will tell you one thing, I am excited for this weekend. Anything involving planning I immediately love! I am cooking breakfast for the girls this weekend before our boys race in Seagull Century and we have lots of fun things planned.

Hope you like pumpkin! They are taste testing my pumpkin french toast recipe :-)

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