I love bread. I love making bread. But sometimes I can't eat all the bread I made. That happens a lot actually...so, we eat a lot of variations on French toast in our house.If you are using a baguette, it can be a bit larger or smaller than the size specified. (I used one weighing 180 g.) If you are using sliced bread, use 4 to 5 slices from a 6-slice loaf.When you form the 'rocks' in Step 4, they can be smaller or bigger than I've shown, but if you make sure to make the top pointy, that part will become crispy and delicious. Recipe by caramel-cookie

I came across this recipe a few years ago when my Culinary class had to enter a dessert in the Loy Lake Creative Arts Show to be judged. I received a blue ribbon on this dessert! So IN YOUR FACE to the girls in my class that turned their nose to my chocolate creation, saying how "old people don't like chocolate. They like weird cakes with fruit in them". Yep, I'm sure your blueberry lemon cake was great and all, but never talk bad about chocolate!!It's so yummy, that sometimes, I make just the brownie recipe! Sometimes, even the brownie recipe with cheesecake filling on top! Yumm!Original recipe calls for 1 (4-oz.) unsweetened chocolate baking bar, chopped instead of the cocoa powder and oil, but it's how I've always made it, haha.

April is the month for harvesting Pacific Oysters in Tomales Bay, two hours from here. Time for Oysters Rockefeller, baked oysters with shredded Parmesan Cheese and Romano cheese.I also listed my other oyster recipes here that I use for this annual harvest.Eaten raw, oven baking, pan frying, grilling and cold smoking work well for me. Recipes are based on a dozen oysters each, total weight of 3 pounds, which yields between 6 and 12 ounces of meat, plus the oyster juice inside the shells.The easiest way to open oysters in the shell is with a sterilized flat screw driver: hammer in to the hinge of the oyster and turn like a key. See picture below.By putting the empty shells in a burlap bag and hitting them with a hammer till the pieces are smaller than your finger nail, you create nutrients for your garden beds. Sprinkling crushed oyster shells around your plants will also help you repel snails.#GlobalApron

Pepes Mushroom is a traditional Indonesian food. Very popular everywhere in Indonesia. each island has different ways to cook and marinade. Here I am creating with Bali spices. In Bali it is very popular with roasted pepes. Very spicy and the roasted aroma makes it very enjoyable.

My dad asked me to make him a dessert like this. This dessert manages to keep the texture of fresh watermelon and is combined with a slightly fizzy sparkling jelly for pure bliss in a glass.You can make the watermelon puree by blending around 150 g of watermelon flesh in a food processor or with a hand mixer.You can replace the sparkling wine with a non-alcoholic drink so that this jelly can be shared with the entire family. Recipe by Run

I wanted to make an easy, light snack with ingredients I had in the house.I sandwiched cookies with strained yogurt and dried fruit soaked in rum that I had on hand, and put them in the freezer.The only hint I have is not to put in too much filling. If you have some left over, it's delicious spread on bread. Recipe by Brandy

I really love the Monterey Melt from Whataburger. They don't always have it so I decided that when I really want one I can just make it myself. This recipe will leave you with a cup of the dressing but I just put it in a bowl to save it for other things.

Baking a small cornish hen with truffle zest stuffing in a fluffy crust makes it look and taste like you hunted for a wild pheasant to serve as the center piece for a festive dinner.

In honor of National Watermelon Month, I created this Wonder Melon Ice Cream Float as the ultimate summer treat. It’s cold, fizzy, creamy, and full of vibrant watermelon flavor thanks to Wonder Melon™—a 100% organic, cold-pressed juice made with Fair-Trade Certified ingredients and no added sugar or water. With just a few ingredients, this float is fun to make, insanely refreshing, and perfect for backyard BBQs, family cookouts, or cooling off after a long day in the sun.I’m always looking for simple ways to bring bold flavor to everyday recipes, and this one really brings the “wow” factor with very little effort. Wonder Melon’s naturally sweet and tangy taste pairs beautifully with vanilla ice cream, a squeeze of lime, and a fizzy splash of seltzer. Whether you’re a kid or a grown-up with a sweet tooth, this drinkable dessert hits the spot.– Chef George Duran(Food Network host, author of Take This Dish and Twist It, and watermelon enthusiast)

Cheesy, baked pasta casserole with ground beef and tomato sauce. Great for family dinner with kids or family get-togethers.I was so surprised when I learned Johnny Marzetti came from my home state of Ohio! Apparently, it originally came from the Marzetti Italian restaurant in Columbus popular in the early 1900s. This recipe is based on the original by Teresa Marzetti. I included how to make a simple tomato sauce here, but you can use store bought too.

Figs are in season, so I decided to make jam out of them!Adjust the amount of sugar to your liking – you could decrease the amount if you want, but if you plan on keeping the jam for a long time be sure to use an amount of sugar that's over 50% of the weight of the figs. Recipe by uzukaji. (Yields two 170 g jars.)

The way to a man’s heart is through his stomach.-Anonymous-If you want a man to fall in love with you, learn how to make this dessert. Then, you’ll realize that mango float is sweeter than your boyfriend.