Pumpkin French Toast Casserole: Make this easy Pumpkin french toast casserole loaded with pecan streusel the night before, then just bake it in the morning for a scrumptious breakfast!…
If you did your first trip to the Big Apple right, you probably started with a big slice or two of New York-style pizza. From there, hopefully you moved onto a New York hot dog and then a hefty sandwich from a New York deli. These classic eats are part of the official NYC experience even if you did have to pull out the stretchy pants when you got home. If only there was a way to enjoy those treats without breaking the calorie bank.
I ordered a delicious Hash Brown Sausage Breakfast Casserole at the cutest diner when we were in NYC. I had to come home and recreate it. I think mine turned out even better!
I have been drinking smoothies every morning! I am trying to keep up with my New Year Resolution of eating better and exercising more. I start every morning with a healthy Fruity Smoothie! This fruity smoothie is so delicious using be bright Non-Gmo Superfood.
Be bright combines the five best superfood oils into a creamy and delicious, easy to use and digest daily boost so your whole body can shine it’s brightest!
As I scroll through the recipes, I wish that I was pregnant, but seriously, I love this cookbook and I wish I had it when I was pregnant, there is a plethora of information and great tips about taking care of yourself while you are pregnant. Such as, what your BMI should be while pregnant, how to stock your kitchen the correct way, how to plan your meals, and over 125 delicious recipes such as Berry and Ricotta Stuffed French Toast, Grilled Skirt Steak and Chimichurri Sauce, Chocolate Ganache Cupcakes and this wonderful recipe for Apple Cinnamon Dutch Baby that I will share with you.
It’s that time of year again! Kid’s are going back to school and I look for easy recipes that they can grab before they jump on the school bus. This breakfast casserole can be cut into squares, so that it easy to eat with your hands. My son said it was so delicious that he really wanted two squares.
I received a box of Cabot Cheese for review, but was not compensated financially in any way. The opinions expressed are my own and are based solely on my recipes using Cabot Cheese.
I have been cutting way back on the carbs, so when I received a box full of delicious Cabot Cheese, I was over the moon giddy with excitement. I love Cheese and I really love Cabot Cheese!
I decided to make a fantastic Crustless Quiche with Bacon and Zucchini and lots of yummy shredded cheese. It was so delicious and disappeared quickly, everyone had two big slices! I am not know for my crust making skills, so this was a cinch to put together!
I love how fluffy the quiche gets!
I made the bacon ahead of time, just place a half of a pound of bacon on parchment paper and bake in the oven at 400 degrees F for 10 minutes, or until golden brown.
Place chopped veggies and bacon on the bottom of your favorite pie plate. Pour egg mixture over veggies, sprinkle cheeses and bake!
Perfect for breakfast, brunch, or a breakfast party! Reheats well or I like it cold!
Perfect Lo Carb meal. Thank you to Cabot Cheese for the delicious cheeses!
- 8 large eggs
- 1 cup heavy cream
- ¼ tsp Kosher Salt
- ⅛ tsp freshly ground pepper
- pinch of Ground Nutmeg
- 2 cups Cabot Extra Sharp Cheddar Cheese, shredded
- ½ lb Crispy Bacon
- 1 small zucchini, sliced
- 6 small Portabella Mushrooms sliced
- Preheat oven to 350 degrees F.
- Spray pie pan with cooking spray.
- Mix eggs, cream, pepper, salt and nutmeg in a bowl. Set aside.
- Place bacon and veggies in pie pan.
- Pour egg mixture over veggies.
- Sprinkle cheese over egg mixture.
- Bake in oven for 40 minutes or until golden brown.
- Quiche will rise and get fluffy.
- Let rest for 15 minutes before slicing.
- Tastes great hot or cold!
Give yourself some time to make these Sticky Buns, they are a bit of work, but well worth it.
I made one batch with a Granny Smith apple and the second batch with a cup of pecans. I had my kids taste them and they are both wonderful.
The buns are not heavy, but a lighter dough. These are perfect for a brunch party, or just when you happen to have a lot of kids in the house. Each sticky bun is a two bite size, so have a couple!
- FOR THE ROLLS:
- 2 cups Whole Milk, (I used half and half)
- 1-1/4 cup Sugar
- ½ cup Canola Oil, I used Vegetable Oil
- 1 package (2¼ Teaspoons) Active Dry Yeast
- 4-1/2 cups Flour, Divided
- 2 teaspoons Salt
- ½ teaspoon (scant) Baking Soda
- ½ teaspoon (heaping) Baking Powder
- ¾ cups Melted Butter
- 4 Tablespoons Ground Cinnamon
- FOR THE CARAMEL TOPPING:
- 1 stick Salted Butter
- 1-1/2 cup Packed Brown Sugar
- 1 Tablespoon Dark Brown Corn Syrup ( I used light corn syrup)
- 2 Tablespoons Cream
- 2 Tablespoons Apple Brandy Or Apple Juice (optional) I didn't have either, still worked out perfectly
- 1 whole Granny Smith Apple, Peeled And Finely Diced
- To make the dough:
- Heat milk, oil, and ½ cup sugar until warm (do not boil).
- Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour.
- After 1 hour, add remaining flour, baking soda, baking powder, and salt.
- Set aside.
- To make the caramel topping:
- Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat.
- Set aside.
- To make the rolls:
- Roll out half the dough into a large rectangle.
- Pour on half the melted butter, half the remaining ¾ cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
- To assemble:
- Spray 9-inch cake pan with cooking spray.
- Pour in half the caramel topping.
- Sprinkle diced apple over the top, then arrange sliced rolls all over the pan.
- Allow to rise for 20 to 30 minutes.
- Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
- (Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
- I substituted pecans for apples for the second batch. I used 1 cup roughly chopped pecans.
- Invert on a cake pedestal or serving plate.
- Rolls will be very hot at first; allow to cool slightly before serving.
If you are a fan of New York-style crumb cake and you like seasonal flavors, this will be your new favorite! It’ll be your go-to when a friend wants to drop by for a quick chat or when you need something sweet to bring to a party!
Incredibly moist coffee cake with the perfect layer of crumb!
I know, I know, I can’t believe fall is here! One day it is full summer, then the next day, boom! 40 degrees! Wow! That’s what it is like living in New England!
But I am loving all of the apple and pumpkin recipes that I am seeing. Plus~I am crazy about crumb cake!…
That’s the word on the street that makes everything baked taste even better. Don’t you know it’s a fact that everything tastes better with butter and everything tastes amazing with brown butter.
Well, that’s what I have read in baking journal’s.
I love coffee cake, yes, I really love coffee cake, any excuse for making a coffee cake is my perfect morning. But since I didn’t have an excuse to make coffee cake, I made coffee cake muffins.
I knew my kids would love to have one of these before they went off on their merry way to school…..I was so right and voted Best Mom of the Year because of it….well maybe I am exaggerating this point a bit!
- 10 Tablespoons unsalted butter
- ½ cup plus 2 tablespoons whole milk
- 2 large eggs
- 2 teaspoon vanilla extract or 1 vanilla bean ( I used a vanilla bean, cut the bean in half, scrape seeds with a sharp knife or use your thumb nail like I did)
- 2¼ cups all-purpose flour
- 1 cup sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- For the Topping
- 3 Tablespoons cold, unsalted butter, cut into ½-inch cubes
- ½ cup all-purpose flour
- 3½ tablespoons sugar
- ½ teaspoons ground cinnamon
- Put a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Line muffin pan with paper or foil liners.
- Melt butter in a small saucepan over medium heat.
- Keep an eye on the butter.
- Melt and cook down the butter until little brown bits appear in the pan.
- The crackling will subside and butter will begin to brown fairly quickly after that.
- Keep a close eye. I burned my first batch.
- Remove from heat.
- If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar.
- I used my fingers.
- Set aside.
- In a medium bowl, whisk together milk, eggs, and vanilla.
- Add the brown butter and stir to combine.
- In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl
- Add milk and butter mixture all at once, and stir gently to combine.
- To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
- Sprinkle evenly over the batter in the cups.
- Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
- Keep an eye on them… they dry out quickly.
- Cool in pan on a rack for 15 minutes then remove from the pan.
- Serve warm or at room temperature.
This recipe is semi- adapted from Joy The Baker’s Coffee Coffee Cake Muffins