i love when i rediscover french toast 😌 and this pumpkin spice french toast with whipped pumpkin mascarpone, a slather of butter, dusting of powdered sugar, and drizzle of maple syrup is everything you could want on a cozy fall morning 🍂
recipe: https://www.wellmadebykiley.com/blog/the-best-pumpkin-spice-french-toast
23 Comments
You food is just OMG!!!
Me watching all your breathtaking recipe videos while having a gluten intolerant partner 😭❤️🩹
As always, OBSESSED😮😮
Stooppppp, my heart and belly can’t take all the yumminess anymore!!😅🤤🥰💛
I need you to open a bakery already in Houston Tx cause my big pregnant self can’t take trying to re- create everything ❤ my husband be like what is it again this week e dry one back getting big in this house before the holidays! ❤
Omg!!!🥳 mmmph…oh my gosh! Im home.😄🎉😃🍰🕊🍞🧈
Holy Geez…Who are you and where'd you come from?!!! My goodness you sure do know how to make a man drool.
Pumpkin spice is Life & this looks Uh-mazinggg!!
I’m always wanting to drink that gorgeous coffee! The way the cream melts into it. ☺️
Hi Everyone Thank you for The Beautiful video God Bless You And your family and friends 💜❣️🌟🩵❤️💙🌹💚🎂🎈🌸🌺💝💛🍷🍩🍷🍩🍷🍩🌸🌺💝💛🌸🌺💝
Could you give us your latte recipe?
omggg u did it!! this looks amazing, definitely making this!!🤭❤️
I get hungry every time I come here
I need the voice over intro
Not Pumpkin Spice French Toast. Omg 🥴😍😋
If you ever open up a breakfast spot I'm there plane and all
Yum! Please make a recipe book…im literally drooling. 🤤😍
God def created you to bake hope i see you in heaven smelling it up with all the goodies ❤
Challah! That looks delicious!!
Yummy!! 😋 👌
Everything you make looks wonderful. Do you have a book with your recipes?
Your videos inspired me to make: Spiced Pumpkin Chocolate cake. 🫚 🎃 🍫
Turned out delicious! Try it:
1- 15 oz German Chocolate cake mix; 1- 15 oz pumpkin puree; 1/3 c Helman's Avocado Mayonnaise; Ginger spice (measure by your heart); mix together until smooth. Used a silicone Bundt pan; followed box instructions to bake @ 350° oven for 33-36 minutes.
Frosting; started with 5 oz heavy cream, micro @ 30 second intervals & added dark chocolate chips (measure by your heart) until blended with chocolate; added ginger spice to chocolate, until there's a lil bit more than a hint of the spice (taste as you go); a lil bit of pumpkin puree in with chocolate.
Added Stevia as needed to offset the bitterness of chocolate; some plain greek yogurt & a tsp of whey.
If your chocolate has to much liquid: sprinkle some powdered milk & sprinkled in some corn starch to thicken it up to more of a frosting instead of a sauce consistency.
After cake is done (follow box directions & let cake cool);
Pour or spread chocolate frosting over Bundt cake;
Sprinkled Stevia on top of frosting (lots more, as if sprinkles) & also a mineral salt (like Celtic Gray or Redmond's Real salt) sparingly add a lil bit of chunky salt granules.
This was a moist, delicious cake with a hint of ginger kick that went nicely with the pumpkin puree & chocolate. 🥮
(no hand mixer or blender used; just fork, spoon & rubber spatula)
Enjoy! 😋
You literally need to open your own bakery 🍩🍮🍰🥧☕️🫖