Cinnamon Baked French Toast

A while ago, my friend Ellie sent me this recipe to try. We used to work together in the same office before I left my job at that company.  At work we always talked food and shared recipes that we had tried.  When I started this blog she gave me ideas and was one of my first blog followers.  She was a huge supporter of me as I chased after my dreams of becoming a teacher.  I knew that when she sent me this recipe it had to be good, because her recipes always are.

I tried it soon after she sent it to me.  I have made it many times since.  But, I never took the time to take pictures and type a post about it.  I knew that it had to be shared because it is the best baked french toast I have ever had.  Finally here I am sharing it with all of you.

This recipe originates from the Pioneer Woman's website.  Now, there is another clue it's good. If the Pioneer Woman makes it, it is good!  The first time I made it, I followed the recipe exactly.  But, then decided to make some changes.  First up, I decided to use my own cinnamon swirl bread to add some more cinnamon swirl flavor.  Second, I used regular milk instead of heavy cream.  I don't usually have heavy cream on hand, and regular milk worked just fine for me.  Finally, I cut the bread portion of the recipe in half, but kept the cinnamon topping recipe intact because my family really, REALLY loved the cinnamon topping.  If you want to see the original recipe it is on Ree Drummond's site.  ENJOY!

Cinnamon Baked French Toast
Recipe Source: shared by Ellie from The Pioneer Woman

1/2 loaf of cinnamon swirl bread or regular french bread, torn into pieces
4 eggs
1 1/4 cups whole milk
3/8 cup sugar
1 tablespoon vanilla

Cinnamon topping
1/2 cup flour
1/2 cup brown sugar
1/4 tsp salt
1 stick cold butter


Grease a 9x9 pan.  Place bread in the pan evenly.

In a bowl whisk together the eggs, milk, sugar, and vanilla.  Pour the egg mixture over the bread.  Cover with foil and refrigerate overnight.

Next, combine the cinnamon topping ingredients until crumbly.  Place in a baggie and refrigerate overnight.

In the morning, pre-heat your oven to 350 F.  Remove the foil from the bread and egg mixture. Spread the cinnamon topping mixture over the top.

Bake for 45 minutes to achieve a custard like texture or 1 hour for a firmer texture.  (The top and sides will be golden brown)

 **If desired, you can sprinkle fresh fruit on top of the bread before the cinnamon topping goes on.

Serve with butter, syrup and powdered sugar.  

The Best Ever Blueberry Muffins

Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before.  He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook.  Later in the day I asked her for the recipe and she quickly printed it for me.

Let's me just say, that these are definitely the best muffins I have ever made.  They have a light, cake like texture that isn't too sweet.  The best part about them is the wonderful blueberry swirl that combines with the whole berries.  And let's not forget the lemon sugar topping or the streusel topping, I made both because I couldn't decide which would be better--both are equally wonderful on top of these muffins.  Inadvertently, bought the wrong size container of blueberries at my store, so I didn't have as many as the recipe calls for, but it didn't matter they were still FABULOUS!  I plan on making more of them very soon with the variety of fresh and frozen fruits I have on had.  Enjoy!

**I'm linking this recipe!  Go check out some of the great recipes other bloggers are putting out there!**

  

 

Blueberry Muffins

Recipe Source: Modified slightly from my friend Anisha who got it originally from Cook's Illustrated


Click Here for a printable recipe

**Cook's note-These muffins can be flavored with any variety of fruits and toppings.  Using the muffin recipe as a base for any flavor you like!**

Edited 12/24/11--Add your butter gradually if you decide to do the streusel topping.  More or less may be needed depending on the humidity in your area to create a nice crumbly topping.  If you find it is too soft add more flour to achieve the consistency you need.

Sugar Topping

1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Muffins
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups  plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups  unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside.

  If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.

Adjust oven rack to middle position and heat oven to 425 degrees. If your oven cooks on the hot side normally, reduce the heat.  Some people have commented that 425 was too hot.  I would recommend getting a thermometer for your oven if you aren't sure.  

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

It's time for a Reader's Recipe! Pumpkin Chocolate Chip Cake

This recipe comes from my sister in law Cindy.  It seems to be one of her staple recipes, gracing the table at many of the gatherings she hosts at her home.  After eating more slices than I should have, I asked her for the recipe to feature in Reader Recipes.

What I love about this cake is that is very easy to chage.  Maybe you want a thick cake, bake it in a 9x13.  Maybe you want a round cake, bake it in an 8 inch round pan.  Maybe you want cupcakes...well you get the idea.  It can be made into any size pan, you can frost it, eat it plain or top it with whipped cream.  Every time it turns out moist and full of flavor.  A perfect addition to any holiday meal!

Pumpkin Chocolate Chip Cake
Recipe Source: Cindy's Kitchen

printable version

2 c flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
1 2/3 c sugar
1 15 oz can pumpkin
4 eggs
1 cup oil
1 cup Chocolate chips

other options-stir in toasted nuts, candied ginger pieces, white chocolate, dried cranberries or anything else you can think of

Pre-heat oven to 350 F

Combine the flour, baking powder, cinnamon, baking soda and salt in a small bowl.  In a seperate bowl, combine sugar, pumpkin, eggs and oil.  When combined, add the dry ingredient until just moistened.  Add chocolate chips and pour into your prepared pan.

Bake for 20-55 minutes depending on your pan.  When a toothpick comes out clean you will know it is done.

Total Cost $2.16 with free pumpkin (probably around $3.50-$4.00 depending on the pumpkin you buy)

Flour $.16
Baking Powder $.01
Cinnamon $.10
Baking Soda $.01
Salt $.01
Sugar $.23
Pumpkin-Free (Thanks Dad)
Eggs $.32
Oil $.32
Chocolate Chips $1.00

Reader Recipe! Creamed Corn

My only eating encounters with this version of corn preparation have always come from a can, and always tasted like sweet gooey corn.  Not surprising considering the ingredients in commercially made cream style corn. One name brand Cream Style White Corn contains corn, water, sugar, modified food starch and salt. Did you notice what I noticed? There is no cream on the ingredient list! hence why it is only called cream style corn.  It was never a side dish I asked for, nor is it one I make on my own now as a grown up cook.  But, here I am posting a recipe for creamed corn  because my friend and co-worker, who is a creamed corn convert, told me how utterly wonderful this version is.

When I say creamed corn I mean made with cream, not mashed up corn to make a creamy consistency.  There is no added sugar.  I have not added extra food starch.  And there is no added water.  I made this recipe from all things good and wonderful.  Corn, half and half, and butter.  Really just try to convince me it isn't good.  I am now a creamed corn convert too.  I love this recipe.  It is simple, rich, and perfectly lovely as a side dish for almost any meal.  I am thinking of starting a club, Creamed Corn Converts so try this recipe and join me in the happy land of creamed corn, made with real cream!

Creamed Corn
Recipe source: My friend Cindy

6 ears of fresh corn
1/2 stick of butter cubed
3/4 c half and half
Salt and Pepper to taste

Shuck your corn and cut the kernels off the cobs.

 Gently, using the back of a knife scrape the cob to release the starchy milk inside the cob.

 Add the half and half and cubed butter.  Place in a baking dish, covered and bake at 375 F for 1 hour or so. 

Enjoy!

**After this dish is cooled you can place in baggies or containers for your freezer.  A great way to enjoy fresh creamed corn all year round!

Total Cost $1.64 this makes more than what is in a 15 oz can for about the same price.
Corn $.75 (Farmer's markets ROCK)
Half and Half $.64
Butter $.25