Hello, my name is Sarah and I am addicted to overnight French toast. But I want you to know that I’ve made an important breakthrough in my overnight French toast addiction — I’ve stepped beyond the confines of my very favorite Overnight Creme Brulee French Toast. (Note to my family — don’t worry, I won’t stop making the other version! But variety is good too!)

This recipe has been in my head for a few years now. Every since I discovered that you can buy dulce de leche in a can, I wanted to try using that as the base layer of overnight French toast. But my family has a fierce devotion to the other recipe, so it took me awhile to get around to actually creating it. But once I did? Well … this version has a lot going for it.

This starts with a layer of sweet, creamy dulce de leche — which you can buy at some grocery stores or online. It’s in the baking aisle near the sweetened condensed milk and evaporated milk. What I love about it is that it’s so easy to work with. Just open the can, spread it in the pan and you’re done. Simple as can be.

Then you press slices of French bread into the dulce de leche, fitting as many as you can into the square baking dish. Pour over the vanilla scented egg mixture and then let it sit overnight. The bread will suck up some of that egg mixture, making it super tender as it bakes.

When you finally bake it the next day, the dulce de leche bubbles around the French toast, literally surrounding it with sweet, creamy, caramel-y goodness. It’s heavenly — especially when you flip the pieces out onto plates with that dulce de leche layer on top. How could you say no?

This is a perfect French toast bake for holidays or special occasions. It’s so simple and easy. And the crowd? They’ll totally go wild for this one.

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Easter is this Sunday.

Like, whoa.

It seems so early to have Easter arrive, but here it is. And it’s time to start thinking Easter menus. Mine is typically pretty similar year to year — Overnight Creme Brulee French Toast, spiral ham, an egg dish … But the first two are the ones that everyone waits for. The rest is … the rest.

But not this year. This year, the eggs will be fabulous. Perhaps a quiche will appear on the table. And we’re definitely going crazy with deviled eggs. I’ve been playing with new deviled egg recipes and shared a few over on allParenting.com (head over there to check out three fabulous new recipes for deviled eggs!). One of them will even be making an appearance on our Easter table.

What do you have planned for your Easter menu?

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This morning, I woke up with that peculiar ache in my nose that signals the onset of spring. Of course, someone should clue Mother Nature in because it’s still way too cold out there. Despite that, I am already thinking spring here — and am so excited to see all the pretty spring-like kitchen accessories hitting catalogues and websites.

Window shopping for seasonal room makeovers is so much fun. So when I was asked to check out a whimsical Victorian Isles Collection at World Market and share some of my favorite items, it was a perfect fit. I decided to go with a spring makeover for my favorite room — the kitchen. The fun items above would bring such a refreshing sweetness to the kitchen this spring, wouldn’t they?

All of this comes from World Market, which I visited a few years ago in Seattle and absolutely love. With an incredible selection and good prices, I would shop there all the time if there was one here in Connecticut. Here’s what I am totally crushing on in the Victorian Isles Collection (photos above, links below — L-R, top to bottom).

• Rectangular Victorian Glass Plates, set of 4
• Beechwood Bird Spreaders, set of 4
• White Deep Dish Open Baker
• Eyelet Lace Tablecloth
• Aqua Bird Ceremic Salt Cellar
• Let Them Eat Cookies Canister
• Blue Lila Wallpaper Memo Board

Love World Market too? You can also connect with them on Facebook and Pinterest!

The Great and Powerful Sweepstakes presented by World Market

I’ve also been asked to share some info about a fun sweepstakes being presented by World Market (have I mentioned how much I love World Market)? There are some really fabulous prizes to celebrate a world of adventure. Check it out:

The Grand Prize Package:

• Private movie screening for you and 50 friends of OZ The Great and Powerful
• Free IMAX Movie Tickets for a Year
• $1,000 World Market gift card

Three First-Prize Winners:

• $500 World Market gift card

Want to enter? It’s easy to do online — just go to worldmarketsweepstakes.com.

Also, Disney’s OZ The Great and Powerful hits theaters on March 8, 2013. Experience it in IMAX 3D. (Psst. You can also check out the movie trailer!)

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Disclosure: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and World Market, but all my opinions are my own. #pmedia #WorldMarket. http://cmp.ly/3/8vNxcO

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My husband called me from the craft store last night, patiently describing every heart-shaped doily he could find and seeking out the construction paper display to find just the right hue. Valentine’s Day is coming and a certain little girl has decided she will be making her own Valentine’s this year. That’s 17 handmade Valentine’s from everyone counting at home.

While the idea of creating 17 Valentine’s makes me a little woozy, I am kind of excited. Because Paige is so excited. She can’t wait to cut and past and create special cards for all her friends.

Valentine’s Day is less than a week away (yay!). And with it comes, hearts and love and all that good stuff — stuff that means so much more to me now than ever. I can’t wait to celebrate with my family.

In the meantime, I am playing in the kitchen making plans for our Valentine’s Day dinner and treats. And these Double Chocolate Heart Sandwich Cookies? They are the perfect treat for Valentine’s Day.

Making them is simple — You bake up some rolled sugar cookies (I was recently asked by Betty Crocker to create a fun recipe for Valentine’s cookies for kids, so I used a pouch to make these). Then you assemble the cookies into sandwiches and decorate.

In the end, you have a chocolate-filled sandwich that’s covered in more chocolate and then finished with … lots of sprinkles. Lots and lots of sprinkles. Personally, I think the sprinkles are the best part. They are so pretty. Of course, the double dose of chocolate in these Double Chocolate Heart Sandwich Cookies is pretty awesome too.

Double Chocolate Heart Sandwich Cookies would make a fab afterschool surprise for kids. Whip up a batch, and then have them ready with chilled glasses of milk and a bowl of conversation heart — like a mini tea party. Without the tea (but you could have tea if you wanted, of course).

So … I’m looking for some good ideas … What do you have planned for Valentine’s Day?

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Soo … Whatcha making for dessert on Super Bowl Sunday? This rich, chocolatey cupcake is the perfect dessert for game day — and your beer and chocolate loving guests will be delighted. These babies go fast.

Get the recipe for Chocolate Stout Cupcakes with Buttermilk Vanilla Frosting on allParenting.com.

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Over the weekend (or was it last night?), I suddenly realized that the Super Bowl is this weekend. As in just a few days away. And we don’t even know where we’ll be watching it yet. Oh my. So, by extension, I also don’t know what I am making yet — no Super Bowl recipe list ready to go or anything. But I can tell you — if we end up watching with a bunch of people, I am bringing this artichoke dip for sure. That way I can enjoy it, and I don’t have to worry about eating the whole thing myself.

What?

Creamy Artichoke Basil Dip is a creamy, dreamy, melty, chip-cuddling, warm delight. The combination of cheese and artichokes is one that never ceases to make my taste buds hop with joy … assuming they could actually hop. Which they can’t exactly. But still, you get my point. Adding sweet, fresh basil to the mix in this creamy, cheesy dip makes it totally craveworthy.

This is the kind of artichoke dip you whip up for the Super Bowl and find the bowl scraped clean way sooner than expected — and then wish you made more. It’s that good.

And guess what? Creamy Artichoke Basil Dip only has four ingredients. And it takes minutes — yes, minutes! — to stir together and get cooking. So easy.

Serving Ideas for Creamy Artichoke Dip with Basil

Serve this with a big ol’ bowl of tortilla chips, perhaps some veggie crudites and watch it go. It’s also good with crackers. If you want, you could set out some little bowls for spooning some into — makes it easier to enjoy while watching the Super Bowl or whatever game you want.

Wherever we end up this weekend for the big game, I can’t wait.

Where are you watching the Super Bowl this weekend?

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Disclosure: I was compensated by Progresso/General Mills for creating this recipe with Progresso Recipe Starters. All opinions are my own.

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On New Year’s Day, I wanted to fill our table with as many lucky foods as possible — including the Banana Cornbread and this rich, delicious lentil dish. We could definitely use a little luck as we head into 2013 — it has to be a better year.

And so far, it’s been mostly good. The kids returned to school this week. They came home on Thursday and Friday, happy to be back in class and excited to return to our routines — however changed they are. Therapy dogs made school time special, and Paige loved being able to visit the school library again. For me, work has been off to an amazing start this year — which makes me so happy and excited for things to come.

So far, 2013 is pretty good — thank goodness.

But life is never all good (or all bad), is it? So, there is one thing that’s not all smiles and excitement right now. One of our beagles, Scrappy, isn’t well — he’s recovering from a neck injury and had a set back last night. But I am hoping our new course of treatment will help him heal. He just has to — he’s an important part of our little family.

As for these lucky Sauteed Leeks with Bacon and Lentils? This is one recipe you want to bookmark and make. Trust me.

The sweet sauteed leeks, salty bacon and meaty lentils combine to make it a lovely rich and delicious dish that’s perfect for ringing in a lucky New Year (we had it on New Year’s this year!) or anytime you want to warm up on a cold night. This recipe originally appeared on Sarah’s Cucina Bella in 2009. At the time, I talked about how while it’s not the prettiest dish, it is amazingly delicious.

It’s a lovely side dish — but it can also be the star of a meal when served over rice with a big salad. For bigger appetites though, you may want to double the recipe.

Hope you are having a lovely weekend.

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The kids have been excitedly preparing for their special holiday concert. Every night, Will has closed the door to his room and practiced the songs he’d be singing with his class. It was so sweet — especially when he worried this morning that he didn’t practice enough (don’t worry — he did). But here’s the thing: at their new school, the concert is done during school hours — and is just for them. Parents aren’t invited.

That made me a little sad. Although I wasn’t a fan of his old school’s epically long Christmas concert, I do love hearing the little voices and seeing them really get into it. But at least I got to hear the practice sessions, right?

Meanwhile, we’re getting ready for the holiday around here. Inside our house, the tree is up and decorated, the nativity set out and the stockings are hung. But outside is still a work in progress … we’ll get there.

And then there’s the baking. ‘Tis the season for cookie baking and treat making. What’s on the top of your holiday goodies-to-make list this year? I’ve been whipping up Chocolate Peppermint Bark Cookies, Toffee Crunch Cookies and some other goodies … and soon, I will be making scones and biscotti too. I love making lots of treats and sharing them.

Another treat I will be making this holiday season are these cookie pops. They look impressive but they are super easy and the kids love them. Heck, so do I!

You start by rolling out the cookie dough. I use Pillsbury refrigerated cookie dough because it’s so easy and works perfectly for these cookies. Then you cut them with cookie cutters and gently press the stick into the cookie. Cover it with a little extra dough and then flip them onto a parchment-lined baking sheet and bake them up.

Then comes the fun part: decorating! Pipe on some melted chocolate and have fun with sprinkles.

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Hope you had a wonderful, happy and delicious Thanksgiving yesterday! Ours was just perfect — filled with family, ridiculous amounts of food and our favorite traditions (like going around the table and all saying what we’re thankful for). Our table was overflowing with nine side dishes, a juicy rotisserie turkey and a crave-worthy gravy. And after a hard year, we all have so much to be thankful for. Here’s to a joyous holiday season!

Now that it’s the day after, you probably have a fridge full of leftovers just begging to be used. I sure do! But seriously, there are only so many meals that you can eat reheated turkey and mashed potatoes without getting a little tired of it all. Instead of zapping everything back to life, give the turkey, stuffing and cranberries a new life with these delicious recipes for Thanksgiving leftovers.

Enjoy!

Recipes for Turkey Leftovers

• Lots of people are all about the traditional turkey sandwich, but sometimes you want the leftovers to take on a new life. If that’s you (and, ahem, me) try a Turkey, Fontina and Pancetta Pita Sandwich. Substitute warmed leftover turkey for the turkey cutlets. Or, whip up Big Girls Small Kitchen’s mouthwatering Turkey Reuben sandwiches.
• I love Tex-Mex twists on turkey leftovers. Almost every year, I whip up Turkey Enchiladas. Or take a cue from Kalyn’s Kitchen and try Turkey and Guacamole Quesadillas. I am such a guacamole addict, so that sounds incredible.
• If you love risotto like I do, then you have to try Artichoke, Turkey and Kalamata Risotto — it’s a big family favorite. With the days getting cold, this is the perfect substantial bite for a chilly winter night.
• I can attest that the recipe for Thanksgiving Stromboli from Sweetnicks is absolutely amazing. Flavorful, economical and just plain delish, you really need to try it. Mmm.
• Don’t toss the turkey carcass! It’s easy to transform it into a fantastic turkey stock. Then, that use that turkey stock to create a fabulous soup like Miso Ramen with Turkey on Tokyo Terrace or, for a more traditional take, Heartwarming Turkey Noodle Soup from Candice Kumai.
• I am a sucker for spring rolls and the Leftover Turkey Spring Rolls recipe from The Pioneer Woman looks like an amazing revamp of turkey leftovers.
• One of my favorite things to do with holiday leftovers is to make hash but I’ve never tried it with turkey. Time for that to change! Check out the fragrant Turkey and Yam Hash with Sage on Nourished Kitchen — she suggests serving it with a dollop of cranberry sauce (or for breakfast). Or for a more traditional breakfast-ready version, whip up some craveworthy Turkey Hash with this recipe from Feast on the Cheap.
• When I saw this recipe for Turkey a La King recipe from Lauren’s Latest, I was smitten. It looks so creamy, dreamy and comforting for a day after Thanksgiving dinner, doesn’t it?
• If you have two cups of leftover turkey, then try this recipe for Turkey Gumbo from Steamy Kitchen. Served over rice, this colorful dish combines salty kielbasa with lots of veggies and turkey. Mmm …
• Indian spices like garam masala can make turkey leftovers into something really unique and delicious like in Leftover Turkey and Vegetable Curry on Food for my Family.

Recipes for Cranberry Sauce Leftovers

• Cranberry sauce is a natural for transforming into breakfast. Try my tender, sweet-tart Cranberry Coffeecake made with leftover cranberry sauce. It’s awesome to wake up to. Or for a speedier breakfast goodie, bake up some Morning-After Cranberry Sauce Muffins with the recipe at Serious Eats.
• Of course, if pancakes are your thing (Will adores them), then the recipe for Cranberry Buttermilk Pancakes on The Kitchn could be perfect.
• How about dessert? Cranberry sauce can easily slide into tasty sweets too. Try the Apple-Cranberry Crumb Pie on Epicurious or whip up the Cranberry Swirl Pumpkin Bars recipe on Baking Bites.
• Of course, cranberry sauce can also go savory too like in Fall Kale Salad with Cranberry Vinaigrette on The (ex)Expatriate’s Kitchen or Day after Thanksgiving Salad with Cranberry Vinaigrette on The Sensitive Pantry.

Recipes for Stuffing/Dressing Leftovers

• Stuffing is one of my favorite parts of Thanksgiving. And the leftovers? They should be totally celebrated like in Robin Miller’s Stuffing Frittata recipe on Food Network. With a healthy dose of two cheeses and some leftover stuffing, it sounds delightful.
• For me, the best part of stuffing are the crispy bits. How about making your leftover stuffing into a crispy Stuffing Bite? Better yet, Sunny Anderson’s recipe also uses up some leftover cranberry sauce.
• If you are headed out, bring along a plate of Stuffed Mushrooms make with leftover stuffing. Pham Fatale has a recipe for them.

Recipes for Mashed Potato Leftovers

• What about the mashed potatoes? 101 Cookbooks transforms leftover mashed potatoes into a crusty, mouthwatering Cheesy Potato Spoon Bread.
• And how delicious do these Smashed Browns look with runny eggs on In Jennie’s Kitchen?
• Delicate crepes can also be made with leftover mashed potatoes, as in the recipe for Potato Crepes on Kayotic Kitchen.
• Take a step away from the flavors of Thanksgiving for a delicious meal with Salmon Patties made with mashed potatoes from Cristina Ferrare.
• I saved the best for last. Seriously. Take those leftover mashed potatoes … and make them into delightful Chocolate Mashed Potato Cupcakes with the recipe from Sprinkle Bakes. Cupcakes! With a chocolate dipped potato chip! YUM!

(Originally published Nov. 27, 2009 … Updated Nov. 23, 2012)

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It feels like just yesterday, the kids and I were settling in back at our house after a summer spent in the sand and surf. Now, all of a sudden, we’re bundling up and staring down the holidays.

Where’d the time go?

Tomorrow’s dinner is already in production. Two side dishes are made. A third is prepped to cook tomorrow just before our big Thanksgiving meal. I’ll be up and going bright and early tomorrow to get everything else ready. Thanksgiving is nearly here.

That’s really kind of hard to believe.

This year, more than ever, I am filled with so much gratitude. I am grateful for our summers spent by the sea, and our days filled with laughter and joy. I am grateful for my friends and family. Their support and confidence in me is a great buoying force. I am grateful for my home, my work, my husband and my children. I am so lucky. And I am grateful for my two crazy beagles, who make me giggle often.

Beyond all this, I am grateful that my friends and family were largely spared by Hurricane/Superstorm Sandy. Yes, Sandy knocked out power (and for many, water) for days and days. But we’re all ok — and that’s what matters.

And on an even broader scale, I am so grateful for Sarah’s Cucina Bella and all its readers. It’s amazing to know that you are on the other side of the screen, reading and even sometimes responding. Thank you.

I am so grateful.

Have a wonderful, happy, relaxed Thanksgiving.

Now I leave you with some fun facts related to Thanksgiving:

• 254 million: Turkeys expected to be raised in the US in 2012 — up two percent from 2011.
• 768 million: Forecasted cranberry production in the US in 2012. Wisconsin is expected to be the top producer of cranberries this year, followed by Massachusetts.
• 2.7 billion pounds: Total of sweet potatoes produced in major sweet potato growing states. North Carolina grows the most.

Source: USDA National Agricultural Statistics Service

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