I go through different obsessive buying phases. The current obsession is with cookbooks. One of the cookbooks I recently purchased was Baked Explorations: Classic American Desserts Reinvented.

 

After having such success with the Sweet and Salty Brownies, I wanted to know what other fabulous recipes Matt Lewis and Renato Poliafito have come up with. After flipping through the book, I chose Mom’s Olive Oil Orange Bundt.

Recently, I was invited by a House of Blues representative to try out the revamped menu offered at Crossroads, the restaurant located as part of the House of Blues. The new menu is designed by celebrity Chef Aaron Sanchez (often seen as a judge on Food Network’s Chopped and is featured on several other tv shows). As an avid fan of Chopped, I was intrigued.

For those unfamiliar, House of Blues is a chain of night clubs and restaurants, offering both music concerts and dining.  Once we arrived, we were seated at a cozy table close to the bar, where I admired the decor.

For my appetizer I chose the wild mushroom flatbread ($12.99). The new menu offers three flatbread toppings and they all looked delicious. I had a hard time choosing before settling on mushroom.

I loved this. The flatbread was thin and crispy. The toppings were flavorful. I would definitely order this again and would like to try the other topping options. It was quite large too. Easily enough for a meal.

I’ve got a really yummy recipe to share with you today. A yummy, indulgent breakfast treat that I plan on making for many more future lazy weekend mornings. These were good enough that I braved the sweltering heat in my kitchen to make them. And they were worth all the sweat.

These are French toast slices covered in pancake batter and stuffed with nutella. Absolutely amazing.