Author Archives: Smith & Truslow

Stuffed French Toast


Servings 4 servings


  • 8 slices brioche bread
  • strawberries
  • bananas
  • 8 oz whipped cream cheese
  • 2 tbsp butter
  • 1/2 cip milk
  • 3 eggs
  • 2 tsp organic ground cinnamon
  • 1 tsp organic ground cardamom
  • 1 tsp organic nutmeg, ground
  • maple syrup
  • confectioners' sugar (optional)


  1. In a medium bowl, whisk together eggs, milk, cinnamon, cardamom, and nutmeg.

  2. Spread desired amount of the cream cheese on 4 of the bread slices. Top each slice with a layer of strawberries and bananas.

  3. Spread a thin layer of cream cheese on the remaining 4 slices. Place these bread slices on top of the fruit-loaded slices to form a sandwich. Press around the edges to seal.

  4. Melt butter in a nonstick sauté pan (or flat griddle top) over medium-low heat. 

  5. Dip sandwiches in egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan.

  6. Cook until golden brown, 3 to 4 minutes per side.

  7. Slice in half and plate. Top with a dusting of confectioners' sugar. Drizzle with the maple syrup.

  8. Give a big thank you to Caitlin for this decadent breakfast recipe!

Kimmie’s Radish Dip



  • 1 8 oz pkg cream cheese
  • 1/4 tsp Organic Dill Weed
  • 1 clove garlic crushed
  • 1/4 tsp fine sea salt
  • 1 cup shredded radishes
  • assortment of veggies for dipping
  • 1 bag Bugles (original General Mills)


  1. Thoroughly mix cream cheese, garlic, dill weed, salt and radishes.

  2. Serve with your favorite crudités, and... Bugles!

Spiced Mexican Chocolate with Sea Salt


Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts


  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

French Apple Pie with Custard


French Apple Pie with Custard Recipe

Prep time:  30 mins Cook time:  35-40 mins Serves: 8
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 2 9-inch pie crusts prepared, or your own recipe
  • 1/3 cup + 2 tablespoons sugar divided
  • 2 tablespoons flour
  • 1 cup milk
  • 4 egg yolks divided
  • 3 tablespoons butter divided
  • 1/2 teaspoon vanilla extract
  • 2 pounds tart cooking apples I use Cortland apples
  • 1 tablespoon lemon juice
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground nutmeg
  • 1/2 cup apricot preserves


  1. Prepare pie pastry. Set aside.
  2. Preheat oven to 425°.

Custard Filling

  1. Combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
  2. In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn in to a bowl to cool.
  3. Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.
  4. Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.

Assemble the Pie

  1. Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
  2. Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2” wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
  3. Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.

  4. Bake in preheated oven until golden brown – check at 35 minutes.
  5. Serve warm and enjoy!

Fuel’s Chocolate Chip Cookies


Fuel's Chocolate Chip Cookies

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It's tucked away in the Taxi development in North Denver. A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal. I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel's chocolate chip oatmeal cookies recipe published in 5280 Magazine. It made my day!

Course Dessert
Cuisine American


  • 1/2 pound softened butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans chopped


  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use 1/4 cup scoops, and the cookies are really big. I like to make them a little smaller... so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.