Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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Applesauce Oat Muffins

apple-oatmeal-muffinsSo, I know that I’ve referred you to recipes from Mel’s Kitchen Café a few times now and I tried really hard not to do it again. I wanted to include an apple muffin recipe for my healthy muffin week and I gave a couple recipes that I found on Pinterest a go and they were not good!  I guess I should have had a clue when the recipe said I could use flour or smelt that it was a little more hard core than I like.  Needless to say, I had to go back to my standby because nothing could beat it.  Why, you may ask?  Let me explain…No, there is too much.  Let me sum up.

AnneOpinion

These muffin are simple, sweet and chewy.  They only have 1/3 Cup of sugar in the recipe, which makes 12 muffins.  That is a really small amount in case you were wondering!

They are soo simple to make.  No peeling, slicing or dicing here.  Just pour, measure and dump.

They are fine plain, but we really like them with dried fruit, in particular cran-blueberries.  They are big and plump and add just the right burst of flavor.

One suggestion that Mel had was to send them in school lunches in place of a sandwich.  I love that idea!  I’m always looking for new things that I could send and these are so healthy I wouldn’t feel a moments guilt about putting a muffin in the kiddos’ lunch.  They also freeze great so make a double batch and save some in the freezer for those morning when you’re out of bread and need a lunch time alternative. (does that just happen to me?)

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Applesauce Oat Muffins
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Applesauce Oat Muffins
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Line a 12 cup muffin cups liners or grease the muffin cups. Set aside.. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and dried fruit if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't over bake or the muffins will be dry. Remove the muffins to a rack to cool completely. Eat immediately or freeze for later enjoyment.
Recipe Notes

AnneOpinion from Mel's Kitchen Cafe

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S’more Cookies Please!

smore-cookies2If this seems like deja vu and you swear that you’ve seen S’more Cookies here before, you’re right you have.  I feel the need to share another cookies recipe because August 10 is National S’more Day and you need to be prepared with an awesome s’more recipe.  I’ve made this recipe at least 5 times in the last month and a half and since I was out of town for two of those weeks, you can tell how much we like it.  My friend Misty made them for a Cub Scout Pack Night in June and I was hooked!  I was craving another cookie the next day so I looked on her Pinterest board, found this recipe from Carlsbad Cravings and have been cranking them out ever since then.

AnneOpinion

This is just a good, chewy chocolate chip cookie.  It’s got a nice balance of cookie to chocolate with a touch of sweet, gooeyness from the marshmallows on top

I don’t feel like I can taste the graham in the cookies, but the crumbs give it a texture that I love.  Milk chocolate is the classic one used in s’mores so I always use it in these cookies.  If I’m doubling the batch I add a bag of milk chocolate chips and 1 1/2 cups of semi sweet chips.  I normally double it because these cookies go so fast at my house.

If you don’t feel like crushing up the graham crackers, you can buy a box of graham crumbs in the baking section of the grocery store.  How cool is that?

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S'more Cookies Please!
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S'more Cookies Please!
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375. Cream together butter and sugars; mix in egg and vanilla. Add flour, graham cracker crumbs, baking soda and salt. Mix until smooth. Stir in chocolate chips . Drop by heaping tablespoons onto cookie sheet about 3 inches apart. Bake for 8 minutes. Remove and quickly press 3 marshmallows into each cookie. Return to oven and cook until done, about 1-2 minutes.
Recipe Notes

AnneOpinion from CarlsbadCravings.com

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Patriotic Pies

patriotic-piesThe countdown is on to the Fourth of July and red, white and blue is everywhere in sight.  I love this time of year when American pride is at a high.  Growing up on Army posts the Fourth was always a huge celebration.  Now, we always get together with friends, or family if we are out of town, and have a BBQ or picnic potluck.  Hamburgers, hot dogs, watermelon, potato salad, corn on the cob and of course, an All-America cherry pie.  George Washington would be so proud!  This year I’m making these adorable mini pies that I found on Frankly Entertaining.  I think you’ll love making them too!!

AnneOpinion

patriotic-pies2I couldn’t believe how fast my family ate these.  If that is any indication of how things would go at a BBQ I think that it’s safe to say you’re going to be the hit of the party with these.

I used cherry pie filling and berry medley pie filling for the red and blue pies.  Blueberry pie filling would also work well.

When making the pies I learned two things to do.  The first is to make sure that the shell comes up to the top of the edge of the muffin cup.  This stops the filling from bubbling out and over the sides as much.  The second thing that I learned was to brush the egg wash on the stars before placing them on the pie.  If you do it directly on the pie, pie filling will get on the brush and that can get messy. (yes, I am speaking from experience!)

The sugar crystals on the top are optional. (I linked to where I got them from because I had a hard time finding sugar crystals big enough for what I wanted.)  I love putting them on things (love to top muffins with them) because they look pretty and I like the crunchy texture that they add.  It’s also an added bonus that whenever someone sees something you made with sugar crystals on it they think you are such an amazing cook and wonder how you do it.  Just smile when they say that and breezily say “Oh, it was nothing.”

These would be a great treat to let the kiddos make. I know my kids love it when they can take credit for the treats and it’s nice for them to have something they can take pride in.

What do you have to have for the Fourth of July?

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Patriotic Pies
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Patriotic Pies
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Instructions
  1. Cut circles out of the pie dough using a 2″ circle cutter . Using a mini muffin tin, place one circle in each opening and press into tin making sure that the edges reach the top on all sides. Place a spoonful of filling in each tart pie shell. Cut star shapes out of the remaining pie dough. Mix an egg wash by beating one egg with 2 Tbsp. of water. Brush each star with the egg wash and then place it onto the pie. Bake in a 425º oven for 15 minutes, or until star is golden brown.
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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
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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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Neapolitan Chocolate Crepes

crepes1I am very excited to finally get this post up today!  It has been in the works since before Valentine’s Day when my husband brought home a recipe from the newspaper for crepes and suggested I do a post on them.(I love how he’s always thinking of me 🙂 )  First I had to try out the recipe and it was perfect!  I love these chocolate crepes.

crepes2 Next, I needed to work out the fillings and that is what has slowed down this post. I now have three different crepe fillings that each are amazing in their own right.  The wonderful thing about all three of the flavored whipped creams is that they all are simple to make.  No using a double boiler or tempering eggs like is required in traditional mousse recipes.

As you know, the strawberry cream took a while for me to figure out.  I’m so happy with the final results of it.  You can click on this link to find the recipe.

The article also had a recipe for a hazelnut mousse that I was super excited to try.  It called for hazelnut paste, which I had never used.  I tracked some down and tried out the recipe and it was good, but the nutella mousse that I made for mini trifles I thought was just as good, a lot easier to make and cost less to make.  So, after all of those points in the original recipe’s favor, I saw no point in using the new recipe.  If you are a fan of hazelnut and chocolate, this is a guaranteed winner.

The final filling in our trifecta is coconut whipped cream.  I really cannot say it enough.  I love this whipped cream!  Coconut+ Chocolate=YUM!  Here’s the details on how to create this sophisticated and impressive dessert that is always a hit.

AnneOpinion

The chocolate flavor in these crepes is very mild.  They are light and tender and perfect for breakfast/brunch, a bridal shower, baby shower, or dinner party.  You can have a fancy “Build your own Crepe” bar with different fillings and toppings.  I used coconut whipped cream, strawberry whipped cream, and nutella mousse. (click on the links to find the recipes)  I garnished the tops with toasted coconut, grated hazelnuts, and powdered sugar.  Chocolate syrup is also great drizzled across the top.

When I first learned to make crepes I would put all of the ingredients in the blender, turn it on, and cook the crepes.  Since then I learned a few things to make my crepes better.  First, I have you strain the ingredients twice when making these crepes.  Once to make sure and get the lumps out of the dry ingredients and once to make sure there are not lumps in the batter.  I have you do the first one because cocoa can have a tendency to have lots of lumps and I want to lose as little cocoa as possible when we strain the batter the second time.

You will want to make sure that you give yourself enough time to let the batter rest for at least 1 hour.  This will give the gluten time to relax and will result in a lighter, more airy crepe.  If you plan on making them for breakfast, making the batter the night before and putting it in the refrigerator will make cooking them in the morning a breeze.

Cooking crepes on both sides is a personal decision.  I grew up cooking crepes on only one side, my husband insists that they be cooked on both.  I now cook ours’ on both sides because the second side only takes about 5 seconds to cook and it’s that important to him.

I’m including a video with a demonstration of “How to cook crepes;”  If you’ve never done it before, don’t be intimidated.  They really are fairly easy.  Hopefully the video will help you feel comfortable enough to try.

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Chocolate Crepes
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Servings
8 Crepes
Servings
8 Crepes
Chocolate Crepes
Print Recipe
Servings
8 Crepes
Servings
8 Crepes
Ingredients
Servings: Crepes
Instructions
  1. Measure flour, sugar, cocoa, and salt into a strained and sift together into a bowl. Wisk in milk and egg. Pour ingredients through a strainer to remove any lumps. Stir in butter and vanilla. Let rest for 1 hour or refrigerate overnight. When ready to cook, heat a non-stick pan over medium heat until hot. Spray with cooking spray and pour 3 tablespoons of batter into the 11 or 1 o'clock position of the pan. Off heat, rotate the pan until the batter covers the pan. Cook until the edges curl and the batter has turned dark, about 40 seconds. Flip the crepe and cook another 5-10 seconds. Stack cooked crepes between sheets of parchment paper, if not being eaten immediately. Serve with strawberry, Nutella, or coconut cream. Garnish with powdered sugar, grated hazelnuts or powdered sugar. Drizzle chocolate syrup on top.
Recipe Notes

AnneOpinion, recipe from The Crepe Bar

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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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