The male nether-regions type?
Well, that would be a tricky kinda post. Don’t think I’d be including many visual aids without the police coming to my door. And then I suppose I’d have to go put a bra on before they lead me away in handcuffs.
The wackadoodle type?
Well, I’ve written a few posts where I definitely flew my nutty wackadoodle flag. But if I keep doing that the men in the white coats may cone get me and lock me in a rubber room. Do you think they make you wear bras in those rubber rooms?
The kind you build with?
All I know about these kinds of nuts is that they’re supposed to go with bolts. Pretty short post, but then anyone who knows me is aware of the fact that I’m a walking DIY disaster. Any time I buy something with “some assembly required” I end up with leftover nuts and no one in my house dares touch the finished product. Whimps!
Ah yes, the food. That’s what they meant. Phew! I’m almost sure I can grab those nuts without changing my attire.
Turns out I was having so much fun naming the recipe I almost forgot to actually make something. Not good when you join in a group post. Turns out they want you to . . . you know . . . have a recipe to publish.
Pistachio Cream Cheese French Toast
I didn’t even end up using any of those fun names, d@mn it. But that’s OK because this recipe was a huge hit and I’d much prefer a hit in my nuts than a catchy name. Wouldn’t you?
Need more nuts (and really, who doesn’t)? Be sure to visit all the other nutty participants for Grab
How to Toast Your Nuts by Cravings of a Lunatic
Flourless Peanut Butter Walnut Brownie Cookies by It's Yummi’s
Nutty Chocolate Chip Brownies by Roxana's Home Baking
Salted Caramel Peanut Pie by Hungry Couple
Dark Chocolate Chip + Hazelnut Cookies by Spiced
Peanut Butter Martini Mousse by Cooking In Stilettos
Classic Peanut Butter Cookies by That Skinny Chick Can Bake
Cashew and Pistachio Truffles by Culinary Ginger
Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
Bourbon Pecan Pie for One by The Spiffy Cookie
Herb Roasted Cashews by Noshing with the Nolands
Pistachio Cream Cheese French Toast©www.BakingInATornado.com
1 cup whipped cream cheese
4 TBSP powdered sugar
3/4 tsp vanilla
3 oz finely chopped, salted pistachios
Loaf of Italian bread
1/3 cup hazelnut creamer
¾ tsp cinnamon
8 oz finely chopped unsalted pistachios
2 TBSP butter
OPT: serve with Maple Syrup
*Mix together the whipped cream cheese, powdered sugar, vanilla and 3 oz pistachios.
*Slice six approximately 1 ½ inch slices of Italian bread. Make a pocket in the center of each slice, starting from the center of the top and slicing not quite down to the bottom. Don’t slice all the way to the sides or through the bottom.
*Using a knife, spread about 1/6th of the cream cheese mixture into each of the pockets, then press to close.
*Whisk together the eggs, creamer and cinnamon. Place the remaining finely chopped pistachios onto a piece of wax paper or into a dish.
*Heat 1 TBSP butter in a large frying pan over medium heat until hot.
*Dip each side of 3 of the bread slices into the egg mixture, then press into the pistachios. Place into the frying pan and immediately turn the heat down a notch. Fry until brown, gently flip over and fry the other side until brown. Repeat with the other pat of butter and the other 3 slices of bread.
*OPT: serve with Maple Syrup