This week’s Fashionable Friend Friday is Ashley Stark. Ashley is the Senior Vice President of Design and one the new faces of Stark, the luxury rug and carpet company. She has amazing taste. I first “met” Ashley on Instagram and have been drawn in by her great style ever since. She also has an online column called Ashley’s Window. You can access it HERE. Below are some of my favorite Ashley Instagram posts:
Here’s a great weekend breakfast treat to celebrate the first few weeks back to school. I love my crock pot. It makes family dinner preparation that much easier. I found this recipe on Pinterest and it was getting rave reviews since it is quick, no fuss, and delicious. I thought I would share it with you!! It’s perfect for those upcoming chilly fall weekend mornings. Bon Appetit!!!!
1 10 inch stale (day or two old) french baguette, cut into 1-inch slices
4-ounce cream cheese, room temperature
3-4 bananas sliced into rounds
2 tablespoons light brown sugar
1/2 cup chopped walnuts or pecans
3 eggs
1/4 cup skim milk
1/3 cup honey
1 teaspoon ground cinnamon
pinch nutmeg
1/2 tablespoon pure vanilla extract
2 tablespoons butter cut into thick slices
Lightly grease a 6.5 quart (or larger) crock pot
Spread cream cheese on both sides of all bread and arrange slices in a single layer on bottom of crock pot
Layer banana slices over the bread slices and sprinkle with brown sugar and nuts
Arrange butter slices on top and set aside
In a mixing bowl slightly beat eggs using a whisk or egg beaters
Add milk, honey, vanilla, cinnamon, and nutmeg, whisk until combined
Pour egg mixture over bread
The liquid should not cover the bread but be 3/4 of the way up. If it is less than that, add more liquid
Cook on low for 3 to 4 hours or on high for 2 to 2.5 hours
Remove lid and if not serving right away, set the dial to warm
Drizzle with honey and serve