Mini-Chocolate Truffle Cakes

These are super fudgey!  They're perfect the day of, but they are even better the next day.  So after they've cooled, wrap them in plastic wrap and either serve them cold or room temp the next day.

French Toast Bites

Cut bread into 1″ thick slices. Trim crusts; cut bread into 1″ cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate. Lightly butter a 10-12″ nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture. Pair along with sliced strawberries if desired.

Crumb Cake

photo by Emily Doscher You’ll have to hide this crumb cake.  Even from yourself… I promise it won’t last very long if left out (I’ve been known to double-up on the crumb topping… shhhh!)