Archive of ‘Breakfast’ category

Cheesecake Graham Cracker Pancakes with Raspberries

grahamcracker-pancakes In case you’ve missed a general pattern around here, I love anything with graham crackers. S’more Cookies, Peanut Butter Smuggies, and Kitchen Sink Pies are just a few examples. When I found this recipe on bitememore.com for Graham Cracker Pancakes with Cheesecake and Glazed Blueberries, I said “Sign me up!” These are a must try. Unfortunately I ended up with some mixed feeling about them.

AnneOpinion

grahamcracker-pancakes2Let’s start with the graham cracker pancakes. These showed such promise. They had graham cracker crumbs, brown sugar and cinnamon. I thought they would knock it out of the park. They didn’t. Now, don’t get me wrong, they were good, but regular pancakes are good too and the don’t take nearly the effort or the amount of ingredients. Everyone liked them and ate all of them, but on one went crazy for them. Do what you will with that information.

The cheesecake topping was really good. I thinned it out by putting in more cool whip than was originally called for. When I ate it on the pancakes I felt like it overtook the whole thing. I ended up spreading it on very thin and it was perfect. It was a delicious filling and would work well as a frosting. I’m keeping this recipe tucked away to use on a cake or cupcakes in the future. It would be perfect with pumpkin cupcakes, or pumpkin bread, or gingerbread…you get the idea.

I’ve saved the best for last…the glazed fruit. The original recipe called for using blueberries.  I’ve been buying raspberries like crazy this year (yeah for low prices!!) and so I had raspberries on hand. I love that the fruit is not cooked for this glaze. You simply make a lemon syrup and then toss the berries in it. The syrup gives them a wonderful sweet tang that would pair well on any breakfast or dessert that berries would be appropriate for.

So there you have it. The pancakes may not have been all that I was hoping that they would be, but the cheesecake and berries (great surprise!) made up for it.

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Cheesecake Graham Cracker Pancakes with Raspberries
Print Recipe
Cheesecake Graham Cracker Pancakes with Raspberries
Print Recipe
Ingredients
Graham Cracker Pancakes
Cheesecake Topping
Raspberries
Servings:
Instructions
  1. For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract. Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour batter onto a hot griddle. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed raspberries. To make the cheesecake topping, beat cream cheese on medium speed with a handmixer until soft and fluffy. Add brown sugar, powdered sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined. To make the glazed raspberries stir powdered sugar, water and lemon juice in a small sauce pan over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.
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Breakfast Boats

breakfast-boatsFunny Story.  A couple of weeks ago I was in charge of the meals for 225 people at our church’s girls camp for teenage girls.  I picked up most of the groceries ahead of time myself because I can’t stand paying more for things than I need to.  For example, I couldn’t buy watermelon from my supplier for $6 each when I could get them at the local grocery store for $2.  (side note- Is anyone else as stoked as me about the amazing low prices this year on watermelon?!  Does anyone else out there still use the word stoked?)

I wasn’t able to do this with most of the produce and bread because our camp started on Monday morning and all of my shopping needed to be done on Saturday.  I ordered the extra items from a local food supplier who delivered it all right to the camp; that delivery was worth every penny. 🙂 One of the things that I ordered was 40 loaves of French bread.  These were to be used for Cheesy Bread with lasagna one night and Crème Brulee French Toast for breakfast.  After everything was delivered and set up we started to look for the French bread and found that I had ordered demi loaves.  Had I made this recipe before going to camp I would have known that a demi loaf is not a full sized loaf, but a sandwich sized one.  AHH!!  We did some quick maneuvering and were able to get 26 loaves from a Wal Mart in the next town over and used the demi loaves for the Cheese bread (it was amazing!) and the full sized bread for the French toast.  Crisis averted.  Whew!  I don’t think that I’ll ever forget how big a demi loaf is now.

I found these Breakfast Boats when I was looking for a new breakfast to make for Father’s Day this year.  Father’s Day is a breakfast I like to make something good for, but I don’t want to make a “woman’s breakfast.”  My kids thought the Breakfast Boats looked like canoes so I think that the “manly” breakfast was achieved.  I found this recipe on Spoon, Fork, Bacon (don’t you just love that name!).  I loved that it was a little bit fancy, with out having it be a “fru-fru” breakfast.  I ended up loving them even more than I thought that I would.

AnneOpinion

First, if you’re like me and buy the bread a couple of days ahead of time, don’t leave it in the paper bag that it comes in.  Transfer it to plastic bags or containers so that your bread doesn’t go rock solid. (yep, personal experience right here!)  I picked mine up at Costco if you’re wondering where to find them.

I chose to use bacon instead of pancetta.  Either one would work great.  If you’re thinking that you only want the 4 oz that the recipe calls for, I suggest buying your bacon from the butcher at the grocery store.  It’s around the same price as the prepackaged and you only have to buy what you need.

I loved the gruyere cheese in these.  It was what I felt set them apart as something fancy and “better than everyday.”

My boats cooked for 35 minutes before I felt like they were set.  The original recipe had you cook them for 20-25.  I would check them after 25, but be prepared to let them go for an additional 10 minutes.

One thing I discovered is that these can easily be partially made ahead.  The night before you can make up the egg mixture.  Then it the morning you will just need to cut the bread, give the egg mixture a quick stir and pour it in.  You’re now ready to go.

You can have these for you’re Father’s Day breakfast too, a Sunday morning brunch, or just because you’re wanting add a little bit of fancy to your everyday life.  Whatever the reason, you should take the time to try these because they are goo-od!

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Breakfast Boats
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Breakfast Boats
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Instructions
  1. Preheat oven to 350 degrees. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Take off the top, getting a good amount of the inside with it. Set aside. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper to taste. Divide and pour the mixture into each baguette boat and place onto a baking sheet. Bake for 25-35 minutes or until golden brown, puffed and set in the center. Allow to cool for about 5 minutes, cut and serve.
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Cinnamon Roll Cake

cinnamon-roll-cakeMy friend, Vanessa, asked me to make a Cinnamon Roll Cake for her daughter’s birthday.  Her little girl is not a fan of cake, but adores cinnamon rolls.  Vanessa found this cake from Sally’s Baking Addiction on Pinterest and forwarded the pin to me.  I had seen it before but had never looked into making one.  I decided I’d better try it before the actual “birthday cake” was needed, so I tried making it a couple of times.  I was pleasantly surprised at how easy it is to make.  Sally had some great tips in her post and I discovered some things that helped me.

AnneOpinion

cinnamon-roll-cake2This is made just like a cinnamon roll until the assembly time begins.  When rolling the dough flat it is very important to use a ruler and measure a 12×15 rectangle.  You will also want to keep the ruler handy (warning: it will be food on it!) for measuring the 2 inch strips.  Having the strips the same size will help with the cinnamon roll looking uniform in height.  That said, I still have never had mine end up looking completely uniform on the top.  Sally suggests taking the cake out during the baking process and pressing raised areas down gently with a spactula to give the top uniformity.  I like the beauty of the imperfectness that mine has so I have not done that.

The first time I made one I left a two inch space at the top where I didn’t put any butter or cinnamon sugar, just like I would do with regular cinnamon rolls.  This turned out to not be necessary and I liked it better the next time when there weren’t spaces where there was less cinnamon sugar.

Sally says to loosely roll up the first strip and she means it.  I even rolled it loosely, then unrolled it and tried it again two more times, rolling it as loose as I could.  You want room for the roll to expand as it rises and if it is rolled too tightly it will rise up instead of out.  If you would like to see step by step pictures, click on this link.

I decided that I liked making this in a 9 inch spring form pan best.  That way you can take off the sides and have a beautiful giant cinnamon roll.  So fun!

I preferred a cream cheese icing on my cake.  I’m sure that the maple/vanilla glaze that Sally used would be amazing too.

I think the thing that I loved the most was the ratio of inner cinnamon roll yumminess to the crust.  On a regular cinnamon roll you have lots of edges (unless you’re the lucky dog that gets the center one) and with this cake there is only a little bit of edge on the outside.  Even better for me, 9 out of ten times when I’m having a piece, a kid will come and ask for some and I pawn the outer edge off on to them.  They’re happy that I gave them some and I’m happy because I only enjoyed the best part.  Don’t you love it when everyone is a winner?

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Cinnamon Roll Cake
Print Recipe
Servings
12 pieces
Servings
12 pieces
Cinnamon Roll Cake
Print Recipe
Servings
12 pieces
Servings
12 pieces
Ingredients
Dough
Filling
Cream Cheese Icing
Servings: pieces
Instructions
  1. In a mixing bowl, combine 2 and 1/2 cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch (30 seconds-1 minute.) About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will slightly rise. After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Brush a 9-inch spring form pan with melted butter. Set aside. Using a knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling. Loosely cover the cake with plastic wrap or a damp teal towel and allow to rise in a warm, draft-free place for 60-90 minutes. (Mine only took 60 minutes, but I live in Arizona where a warm room is never a problem. 🙂 After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. Remove the cake from the oven and allow to cool for 15 minutes. Remove the ring of the spring form pan. Cream the cream cheese, butter, vanilla and powdered sugar together. Add milk in small amounts until desired consistency is reached. Drizzle over the cake. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.
Recipe Notes

AnneOpinion- from Sally's Baking Addiction with slight changes

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Churro Mini Muffins

churro-muffinsI had a thought last week.  It was a simple thought really.  I thought that I should do a recipe this week for Cinco de Mayo next Tuesday.  It’s big here in Arizona and I think that it might actually be against the law to not eat Mexican food on that day. Just kidding, but in all seriousness, I love holidays that I can center my food around.

I decided that instead of a salsa or dinner recipe, like enchiladas, I wanted to do something for breakfast.  We are huge fans of churros around our house so I thought that a muffin that tasted like a churro would be perfect.  After doing a brief search on Pinterest I found a recipe for Mexican Honey Puffs on Blackjack Bakehouse that looked like they would be exactly what I wanted.  Better yet, the recipe was reposted on 4 other blogs!  Normally I see this as a sign that the recipe is going to be good.  So I got to the grocery store and picked up my club soda (the only ingredient I didn’t have on hand) and got to making my Honey Puffs.  And they were….ok.  The outside was great.  It had a nice crisp shell that the cinnamon sugar clung to, but on the inside, I was not a fan of the texture and it tasted eggy.  I haven’t made anything that tasted that eggy since I received my lifetime ban from making lemon bars from scratch when I was 12 years old.  (After trying the recipe a half a dozen times, my mom forbid me from ever trying again; and I haven’t)  So back to the puffs, I had a couple of ideas on how to make them not taste like a cinnamon covered egg biscuit, but after two more tries, I still was not impressed with the results.

Then inspiration hit me, and when I say inspiration I really do mean that I had said a prayer for help and it came.  I remembered a simple muffin recipe that my friend Amy gave to me many moons ago.  It is a plain muffin that you can add whatever fruit or spices that you want to it.  I decided to combine the two recipes and miracle of miracles, I love the results.  I’m so excited to be able to share with you a recipe that my family and I love and not just tell you about one that didn’t work out.

AnneOpinion

You read the temperature right.  These babies bake at 475 degrees.  You need the temperature that high to get the outside to the right crispness.  The club soda is in the recipe because it also helps the outside get that light, crisp crust that we are looking for.

I wouldn’t make these as full size muffins.  That would throw off the ratio of cinnamon sugar to muffin.  You have been warned.

The original recipe had you dip the muffins into the cinnamon sugar right away and it stuck to the muffin marvelously.  Unfortunately, with my new recipe, I did not have this result.  The muffin had a little bit stick to it, but not a coating, like a churro would have.  That’s when I decided to bring in the melted butter.  My Paula Deen training has taught me that anything can be made better by adding a stick of butter or cup of mayo, or in this case melted butter. 🙂 By quickly covering the muffin in the butter, it then has a thick coat of cinnamon sugar when it comes out of the mixture.  Perfection!

These muffins would be great for breakfast or for dessert, or as an office treat to share, but only if you want everyone talking about what an amazing baker you are!

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Churro Mini Muffins
Print Recipe
Servings
20-24 mini muffins
Servings
20-24 mini muffins
Churro Mini Muffins
Print Recipe
Servings
20-24 mini muffins
Servings
20-24 mini muffins
Ingredients
Servings: mini muffins
Instructions
  1. Preheat oven to 475 degrees. Grease a 24 cup min muffin tray. In a medium sized bowl, whisk together flour, baking powder, salt and 1/3 cup of sugar. Add oil, egg, and club soda water to the mixture and whisk just until combined (it's ok for there to be lumps). Fill muffin cups to 3/4 full. Bake for 15 minutes. Let muffins cool for 5 minutes after taking them out of the oven. Melt butter in a bowl the size of a cereal bowl. Combine second 1/3 cup of sugar with cinnamon in a paper bag or gallon sized Ziploc bag. After 5 minutes is over, dip each muffin quickly in butter and place in cinnamon sugar. After half or all of the muffin are in the cinnamon sugar, seal the bag and shake it so that all muffins are coated in the cinnamon sugar mixture. Place on a cooling rack to finish cooling. Serve with honey, if desired.
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Easter Eggs Benedict

eggs-benedictI have always loved Easter.  I was dying eggs until I left for college and my parents even have a picture of me participating in the family Easter egg hunt when I was 15.  My favorite part was always getting a new Easter dress every year.  There was something always very special about that dress and each year I searched for the perfect one. I think I could tell you what each one looked like until I turned 18 (I remember dumb things like that) and then real life set in and I quit getting them every year.  That is probably the one thing that comes around every year that makes me wish I had a daughter.  My boys could care less about getting Easter ties and in fact they seem to think it’s a chore to have to get their pictures taken in their Easter outfits. Sigh, the differences between boys and girls. 🙂

My thoughts on Easter now have more to do with making sure we keep up on traditions and preparing good food than getting a new dress.  One thing that I have found is that I always have a lot more hard boiled eggs than I know what to do with.  There are only so many deviled eggs and egg salad sandwiches that we want to eat.  I got this recipe at a recipe exchange group years ago and after some tweaking of my own, it has become a staple of after Easter menu.

AnneOpinion

I love this recipe because it uses two of the both of the things that I have left over after Easter, hard boiled eggs and ham.

I love it when you make something really easy, but you can make it sound super fancy. Like this: You start by making a béchamel sauce (that’s the fancy French way of saying white sauce.)  After adding some cheese, lemon juice and mustard to help make it taste more like a hollandaise sauce, you add in chopped egg whites.

Next you build your Eggs Benedict by starting with a toasted English muffin, add a piece of ham or Canadian bacon, pour on the sauce and add egg yolk crumbles and smoked paprika.

It’s as simple as that.  No messing with poaching eggs, you get to use the words béchamel, faux hollandaise, and eggs benedict when describing it to someone and it is a delicious way to use up all of those eggs!

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I didn’t feel like I could talk about my thoughts on Easter with out mentioning Jesus Christ. I am grateful for all that I am and for all that I can become because of Him. I hope you enjoy this video!  Happy Easter!!!

Easter Eggs Benedict
Print Recipe
Servings
8 servings
Servings
8 servings
Easter Eggs Benedict
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Cut eggs in half and remove yolks. Chop egg white into small pieces and set aside. Place egg yolks in a bowl and break up into a crumble mixture using the back of a fork; set aside. On a medium heat melt the butter, add flour and whisk together for 30 seconds. Add milk and whisk until thick. Add cheese, salt, pepper, and lemon juice. Add egg whites to sauce. Cut English muffin in half and toast. Brown Canadian Bacon on a frying pan. To assemble place an English muffin half on a plate. Top with a slice of Canadian Bacon, egg white sauce, sprinkle with egg yolks and smoked paprika. Enjoy!
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Bunny Rolls

bunny-rolls Easter morning can be a little bit crazy around our house.  Between the Easter Bunny coming and the kids finding their baskets, getting everyone ready for church, trying to get pictures of everyone in their Easter clothes, and getting things ready for Easter dinner, making a breakfast can add pressure to an already packed morning.  In fact around 5 years ago I vowed to never make breakfast on Easter again.  Between the time and stress (and dishes!!) that it created, I decided that it just wasn’t worth it to me.   This hasn’t gone without objections and sounds of surprise every year.

When I found these cute Cinnamon Sugar Breakfast Bunnies on Tablespoon.com I thought that they looked like they would be a breakfast that I could commit to in terms of time, energy and dirty dishes. 😉

AnneOpinion

These were perfect for  Easter Breakfast.  They created almost no dishes, and were really fast to make.  Making them was as easy as opening a can of Pillsbury Italian Bread, cutting it into 8 pieces, shaping and cooking.  For pictures of how to do it go here.  You can also find the recipe below.

I wasn’t crazy about the taste but I will admit that I rarely buy rolls and bread and when you’re used to homemade, Pillsbury canned bread doesn’t compare.  But these are infinitely faster and easier than homemade and if kids are involved, they probably won’t be too judgmental about the flavor.

bunny rolls2One thing that I always wonder about when I look at a blog picture is, I see that one or two look great but how did the others look.  Well, there’s the truth.  I had most of them work out, but I had a few that the tails rolled off of.  I think when I make them again I won’t have this problem because I twisting the bottom too tightly.

 bunny-rolls-3  As you can see, that didn’t stop anyone from eating them.

Bunny Rolls
Print Recipe
Servings
8 Rolls
Servings
8 Rolls
Bunny Rolls
Print Recipe
Servings
8 Rolls
Servings
8 Rolls
Ingredients
Servings: Rolls
Instructions
  1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. Remove dough from can. Cut dough in half crosswise; cut each half lengthwise into quarters. Roll quarter piece of dough into a rope 15 1/2 inches long. Cut 1/2-inch piece off the end, and roll into a small ball for the tail. Fold dough rope in half, and loosely twist twice. This will be the body of the bunny. Leave ends long for the bunny ears, angled up for ears. Place on cookie sheet. Press ball of dough into folded end of twist for the bunny tail. Repeat with remaining dough to make 8 bunnies. Mix egg white with water. Brush dough with egg wash. Sprinkle cinnamon sugar evenly over dough. Bake 15 to 20 minutes or until golden brown.
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Brownie Batter Oatmeal

brownie-oatmealI have been working on losing weight for the last couple of months.  This means that one of my favorite things, brownies, have been off the table.  Diets, in general, means that real chocolate is off the table.  There are lots of diet products out there that are chocolate flavored, but unless real chocolate is used there always seems to be a weird artificial taste.(just for the record, that doesn’t stop me from eating them.  I’ll take what I can get)

Making things myself is one way that I know that the chocolate is going to be real.  I saw this Brownie Batter Breakfast Bake on Running with Spoons.  As a side note, go there and check out the cute spoon Amanda uses for her pictures.  I think that it would definitely make breakfast (or anything) taste better.  Alright, back to the Brownie Batter.  I tried it that night for dinner.  Yes, when I’m dieting I don’t stick to having breakfast foods at breakfast time or dinner foods at dinner.  I figure if I’m not going to eat very much, I’m going to eat what I feel like (that falls within my diet food parameters.)

AnneOpinion

I made the recipe just like the it was written the first time.  I really loved it until I plugged it into my fitness app and found out that it had 370 calories. (audible gasp)  I restrict myself to 1200 calories a day when I’m trying to lose weight.  This means that I generally don’t eat a meal that has more than 250 calories, and I really try and get it closer to 200.  I loved this so much though that I decided to try and work on getting it down to within my calorie needs.

Right off the bat I decided to cut the amount of chocolate chips in half and used mini chips so that they would leave their chocolately goodness throughout the whole thing and I used my Mrs. Butterworth lite syrup instead of pure maple syrup. (that’s 75 calories gone)

I originally tried to get the flour calories down by subbing in cornstarch as a thickener. This had a slight bitter flavor.  No go.  The flour also had a little bit of a bitter flavor.  I eventually left it out all together and took out 56 calories by doing that.

I had this every morning for a week straight. I wanted to be thorough for you, and if it that meant that I got to have super yummy chocolate oatmeal for breakfast every day, well I was willing to make that sacrifice.

I like to make two or three when I make it.  I put one in a ramekin to eat now and the other two in half pint jars to keep in the fridge for later in the week.  This made it so easy to grab a good nutritious breakfast (or snack) when I want them.  I tried it in the microwave, in the oven, cold from the fridge to the microwave and oven, and here’s what I’ve decided.  Cooking time isn’t any different straight from the fridge or making it that morning.  I prefer it from the oven.  The texture is better.  If I don’t have time for the oven, the microwave is fine.

Brownie Batter Oatmeal
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
15 minutes 5 minutes
Brownie Batter Oatmeal
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
15 minutes 5 minutes
Ingredients
Servings: person
Instructions
  1. Preheat oven to 325, if using oven. Mix all of the ingredients together in a ramekin or 1/2 pint mason jar. Cook in oven for 15 minutes and let rest for 5 before eating. If cooking the microwave, cook on full power for 2 minutes. Let rest for 5.
Recipe Notes

AnneOpinion  adapted from Running with Spoons

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Pain Perdu in the Round

pain-perduWhat is Pain Perdu you might ask?  It’s a French way to say French toast and if there is one thing that I’ve learned in life it’s that everything sounds fancier (and more romantic) in French. (feathers and glitter also help with being fancy, but since this is a post about food, I don’t think that they can apply here.)

With Valentine’s Day coming up I wanted to share a breakfast that would be perfect for just the two of you, or could be a fun holiday breakfast for the family.  I found French Toast Roll ups on cincyshopper.com and on galonamission.com.  Both recipes were fairly similar and I got good ideas from both on how to make these.  Here’s what you need to know to make your Valentine’s breakfast just a little bit fancier.

AnneOpinion

You really need to use white bread that my college roommate referred to as “mushmallow bread.”  You know what I’m talking about, soft, squishy white bread that has almost no redeeming nutritional value.  You want a bread that can be rolled flatter than a pancake and “mushmallow” does that best.

I liked the jam as a filling like on cincyshopper.  I used raspberry which created a nice tart contrast to the cinnamon sugar on the outside.  You could use any flavor of jam you wanted though, or just fill it with cream cheese and then dip in syrup.  Anyway you try it, it will be a win.

I found girlonamission’s tip to put a little bit of cream cheese on the seam end very helpful in keeping the rollups together.

When dipping the pain perdu in the egg mixture you want to do this quickly.  Don’t let it sit in the mixture and absorb a lot of it.  It can start to fall apart if left in too long.

These are a delish way to start the day.  I know I have mushmallow bread on my grocery list for next week.  You should add it to yours too.

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Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Ingredients
Servings: people
Instructions
  1. Place 4 pieces of bread in a stack and trim your crusts. Place the four pieces side by side in a line and roll flat with a rolling pin. At one end of your bread place cream cheese and jam(just a small strip). Place a small amount of cream cheese on the opposite side (this will help it stick together)and roll up. Repeat until all of the bread is rolled. In a shallow dish, like a pie or loaf pan, whisk the egg and milk together with a fork. In another similar pan, combine the sugar and cinnamon. Heat a pan over low-medium heat, melt butter and spread across the pan. Dip the bread roll in your egg mixture. Place in pan with the seam down. Cook until golden brown and flip to brown other side. Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.
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Eggnog French Toast with Gingerbread Syrup

Eggnog is big around our house.  Big, as in, we can go through almost a whole gallon in one night kind of big.  We have a family tradition of lighting our German advent wreath every Sunday.   In Germany, the four Sundays leading up to Christmas are the four Sundays of Advent.  On the first Sunday we light one candle, on the second Sunday we light two, and so on.  We then each pick a Christmas song to sing and after the singing in done and the candles blown out, we have German treats and a special drink afterwards.  Normally it’s hot chocolate or eggnog.  My boys will remind me all week to pick up eggnog because it’s their favorite.
Eggnog is one of those things that you taste, and instantly it feel like Christmas.  When I saw a picture of Eggnog French Toast with Gingerbread syrup on Favorite Family Recipes I knew we had to try it.  For 1. I knew it would have a holiday taste with the eggnog, and 2. I love things that have special syrups.

AnneOpinion

I made this the first time just like the recipe.  The second time I made one pan with brown sugar in the bottom and one with a Capt’n Crunch crust. (Capt’n Crunch makes an awesome crust on regular French toast.)  My husband and I both felt like the original recipe was the best, so I’m not changing it.
I like how really moist it is.  Sometimes overnight French toast can dry out a little and get chewy.  That was not a problem with this recipe.
I like to cup my slices thinner than were originally called for.  I get 14 pieces out of one loaf of French bread.  This fits nicely in two 9×13 pans.
The syrup- I couldn’t find Biscoff spread, so I used Trader Joe’s Cookie Butter.  I think it was a very comparable substitute.
The gingerbread syrup was a nice compliment to the French toast, but I wasn’t a fan of it on it’s own.  Also, I’m cutting the original recipe in half because after making this twice, I still have a lot of syrup left.
I really liked having it with whipped cream.  Something about having the toast, syrup and cream really brought the flavors to their best.
Definitely add this to your menu for Christmas or Christmas Eve breakfast.  It comes together quickly the night before, and pops right in the oven in the morning!

Eggnog French Toast with Gingerbread Syrup       Printable Recipe

AnneOpinion slightly adapted from Favorite Family Recipes
Ingredients:
1 loaf of French bread
2 1/2 C eggnog
6 eggs
1/2 C brown sugar
1 t vanilla
1 t cinnamon
1/2 t salt
1/2 t nutmeg
Whipped Cream
Spray 2 9×13 pans with cooking spray.  Cut bread into 14 even slices (not including small heel left from each end).  In a bowl, mix the eggnog, eggs, brown sugar, vanilla, cinnamon, salt and nutmeg.  Dip each slice into the mixture and place in one layer in each pan.  Pour the remainder of the mixture into the two pans evenly.  Cover with plastic wrap and place in the refrigerator overnight or for a minimum of 4 hours.
When ready to bake, preheat the oven to 350 degrees.  Take the pans from the refrigerator and remove the plastic wrap.  Bake in the oven for 45 minutes.  While French toast is cooking, prepare the syrup.  Serve with whipped cream and gingerbread syrup.
Gingerbread Syrup
1 C water
1/2 C brown sugar
1/4 C cookie butter
1/4 C white corn syrup
A dash of nutmeg
A dash of cinnamon
Combine all of the syrup ingredients in a sauce pan.  Cook over medium heat until it comes to a low boil.  Serve with Eggnog French toast.

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Pumpkin Waffles with Buttermilk Syrup

I am amazed that it is already half way through October and I have not posted a pumpkin recipe yet.  Like many others, I love pumpkin and look forward every year to the beginning of September when I feel like it ‘s OK to finally start making the pumpkin recipes.  Pumpkin recipes have to be just right for me.  I can’t even count how many recipes with pumpkin that I’ve tried over the years, only to be very disappointed.  The thing about pumpkin is that the spices have to be just right; and what’s the right spice combo for pie is completely different for cookies, and different again for bread.
For my first pumpkin post I didn’t want to use just an OK recipe, or review one that I tried, but wasn’t that impressed with, so I decided to share with you a tried and true recipe that we have every year.  I got this from my sister years ago and if you’re a pumpkin lover, it’s a must for your pumpkin repertoire.

AnneOpinion
Pumpkin waffles for breakfast just start the day off right.  They are also great for brinner
(breakfast for dinner).
When making them I don’t like to dirty three bowls (one for the wet ingredients, one for the dry, and one for the egg whites).  I will mix the wet ingredients, then place a strainer over the bowl, as shown in this picture, sift the dry ingredients together into the wet ingredients, and then whisk them all together.  This will be very thick, but don’t worry.  Once you fold in the egg whites, it will lighten up a lot.
The buttermilk syrup for these waffles is Amazing!!  Sometimes when I have leftover syrup I just look around for things that I can dip in it.  I can’t let any of it go to waste. 😉
Don’t limit yourself to only having buttermilk syrup with pumpkin waffles.  You can have it with regular waffles, pancakes, French toast, crepes, let your imagination run wild!
Happy Fall Ya’ll!

Pumpkin Waffles                                                                  Printable Recipe

4 egg yolks (save whites)
1 c. pumpkin
1 Tbsp. vanilla
1 ½ c. milk
¾ c. melted margarine
Sift together and add to wet ingredients:
2 c. flour 2 Tbsp. baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
½ tsp. nutmeg
¼ tsp. salt

Then beat 4 egg whites until stiff peaks form and fold them into the batter.
Cook in waffle iron.

Buttermilk Syrup                                                           Printable Recipe

1/2 C butter
1 C sugar
1 C buttermilk
1 T vanilla
1 T corn syrup
1/2 t baking soda
Bring first 5 ingredients to a boil.  Add baking soda.  Boil for 10 seconds then remove from heat immediately to avoid syrup boiling over the pan.  Serve over pumpkin waffles, pancakes, French toast, or anything else that you want to make taste incredibly decadent and wonderful.

Have fun trying! Anne

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