So let me start this off by saying that this recipe is absolutely not healthy. Especially not with the modifications we made as we went along. But so very tasty.
See a couple friends of ours had a baby. We may have mentioned this before 🙂 But we all still want to play boardgames, Shadowrun, and the other various geeky things we do together. We just… need to work around the baby’s feeding and sleeping schedule. Which will work better if Adam or I cook dinner in their kitchen whilst the baby’s sleep routine goes on. This was the first week we tried this out so, 1) breakfast for dinner, hurray! and 2) most of the prep-work the night before. Basically, just needed to slide the baking dish in the oven when we got there and off we were going. Plus, Adam and I have this bag of bread cubes in the freezer, made up of the left over heels and things of bread loaves. This is totally the type of thing we’re supposed to use them for.
This recipe completely fit all the things we wanted of it – no prep work at gaming, stuck it in the oven and didn’t need to do anything more than pull it out later, served a small crowd and was tasty.
10/10, would cook again. 🙂
I mean, it turned into dessert for dinner, but I cannot fault the protein content for that – not with an even dozen eggs in the recipe. I blame sweet things, specifically the leftover cream cheese frosting from the earlier cinnamon rolls. Seriously, the frosting portion of that recipe made about twice as much as I could pour over the rolls.
Baked Chai French Toast
Original from TheKitchn.com
Makes 12 big servings
Recipes left to try (& copy…): 21; Breakfasts: 2 recipes left
Chai Spice Mixture
- 1 1/2 tbsp (4 1/2 tsp) ground cinnamon
- 1 tbsp ground cardamom
- 1 tbsp ground allspice
- 1 1/2 ground ginger
- 1/4 – 1/2 tsp ground cloves
- In a small bowl, whisk together all the spice mixture ingredients; set aside.
- 12 large eggs
- 4 1/2 cups whole or 2% milk
- 1 – 1 1/2 cups sugar
- 1 1/2 tbsp vanilla extract
- 4 tbsp Chai Spice Mixture
- 1-2 tbsp butter (for greasing a 13×9 inch pan)
- 9-10 cups (or just a really big bowl…) of cubed day-old (or more…) bread (challah if you’ve got it)
- 1/2 cup all-purpose flour
- 1/2 cup cinnamon-sugar mixture
- OR 1/2 cup brown sugar + 1 1/2 tsp Chai Spice Mixture
- pinch salt
- 6 tbsp unsalted butter cold and chopped into small pieces
- 4 oz cream cheese, soft
- 1/2 cup milk or cream
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- Whisk together the eggs, milk, sugar, vanilla, and 4 tbsp of Chai Spice mix.
- Grease a 13×9″ casserole dish with the butter; layer the cubed bread in the dish and gently press down. Briefly re-whisk the liquid ingredients then pour over the bread in the pan (try to cover all the exposed bread). Cover (preferably with the pan’s lid, but plastic wrap otherwise) and refrigerated for a minimum of 30 minutes, up to overnight.
- Heat the oven to 350°F. Make the topping by combining the flour, sugar-spice mixture, salt, and butter; combine until crumbly.
- Uncover the pan and gently press the bread down, such that some liquid begins seeping up. Spread the topping mixture evenly over the bread. Bake until the top is golden and crumbly, about 45 minutes.
- While the French Toast is baking, make the frosting – beat the cream cheese, milk, vanilla and sugar together. Add more powdered sugar as necessary to get the consistency you like.
- Once baked, allow the French Toast to cool for a few minutes. Then slice, pour as much frosting as you like over the top, and serve.
If you’re on a diet or otherwise trying to avoid sweet-stuff, seriously, abandon ship/post now. This one contains ALL the butter. Also sugar. Lots of sugar
Still here? Awesome, let me begin gushing about these cinnamon rolls.
These are not the typical cinnamon rolls with a cinnamon-sugar mixture laced through. These have a spiced cinnamon-brown sugar mix laced in, with cardamom and coriander. I would have used the star anise called for in the original, but a) we didn’t have any left when I thought we did and b) the grocery store didn’t have any on the shelves (what the heck Wegmans, weird place to fail on me).
Very, very addictive. We had a couple friends over for a little dessert party hang out – pretty sure all four of us had at least two rolls each. Which still left an entire pan of more. This, dear readers, is why I irregularly take baked goods into work – my desk is not in the same area as where we usually leave food for everyone. Therefore, no mindless snacking. Not saying I never eat what I bring in. Just, no where near as much as I would if we kept the excess in our apartment.
Fair warning, this is a long recipe, in terms of time. There’s two different dough rises and ingredients should come to room temperature before even starting. Look elsewhere for a quick dessert, but these can be made ahead, frozen, and then finished the day you need them.
Man, I really want another cinnamon roll right now…
Spiced Sticky Rolls
(with Cream Cheese Frosting)
Original from TheKitchn.com
Makes 2 nine inch pans, ~ 24 rolls
Recipes left to try (& copy…): 24; Desserts: 2 recipes left
- 2 1/4 tsp active dry yeast
- 1 1/4 cups milk, lightly warmed
- 1/2 cup sugar
- 6 tsp butter, unsalted, at room temperature (if at all possible)
- 2 large eggs
- 1 tbsp (ish) of vanilla extract (pretty sure I accidentally poured in more than a tbsp…)
- 4 1/2 – 5 cups flour
- 3 tbsp ground cinnamon OR 4 small cinnamon sticks
- 1 tsp coriander seeds
- 1/2 tsp ground cardamom OR cardamom seeds
- 1 cup brown sugar, dark
- 1 cup/2 sticks of unsalted butter, at room temperature
- 4 oz cream cheese, very soft
- 1/2 cup milk (or less if you like thicker icing)
- 1/2 tsp vanilla
- 1 cup powdered sugar, more if desired (for thicker icing)
- Sprinkle the yeast over the warmed milk and set aside until a bit bubbly, about 5 minutes. In a large bowl or the bowl of a stand mixer, beat together the milk mixture, sugar, butter, eggs, vanilla, and salt. Add 1 cup of flour at a time until the dough becomes very thick.
- Transfer the dough to a lightly floured surface and knead until smooth and warm, about 7 minutes OR switch the stand mixer to a dough hook and knead until taut and smooth, about 5 minutes.
- Wipe out your bowl and lightly oil it. Shape the dough into a ball, place in the bowl, and then turn to get it coated with the oil. Cover with a kitchen towel or plastic wrap and set aside, in a warm place, to rise until doubled, about 2 hours.
- Grind together any whole spices you are using until fine, then mix in the pre-ground spices. Mix the spices with the brown sugar, then cream the sugar mixture into the butter.
- Lightly grease two 9″ cake pans or one 9×13 inch pan. On a floured surface, roll the dough out into a large rectangle, about 14 by 24 inches. You’ll want a big work surface for this. Once rolled out, slather the butter mixture thickly across the dough, making sure to spread it nearly to the edges. Roll up along the long side of the dough, into a taut and tight roll – this works better with two people rolling the dough in sync.
- Cut the dough roll into 24 individual rolls – we found our sharp chef’s knife worked better than a bench scrapper. Divide the rolls among the prepared pans, then cover and let rise in a warm spot until doubled in size, about 45 minutes.
- Heat the oven to 350°F
- Making tonight: Bake until just beginning to brown, about 20 minutes (ours were slightly gooily underdone [still delicious!] at 18 minutes). Drizzle (or douse…) with the icing (described below) and serve warm.
- Making ahead: Bake for 10 minutes, then remove from oven and allow to cool. Freeze in their pans or a freezer bag. To finish, allow to thaw in the refrigerator over night and bake in the morning at 350°F for 10-15 minutes. Frost with icing (described below) and serve warm
- Beat the cream cheese, milk, vanilla, and powdered sugar together. Add more sugar as necessary to achieve your desired thickness/consistency.
So this is going to be the fastest post I’ve ever written because a) we have a guest staying with us and I’d like to hang out and b) Adam and I are moving on Monday. No, the apartment is not completely packed yet. The books are though – 17 boxes, 3 cubic feet each. We’ve got lots of books.
Any rate. Pumpkin pie oatmeal. In a slow cooker! I can definitely see using this one more in the fall, but it was good now too: used up a can of pumpkin pureé so we did not have to move it 🙂
The original recipe had a few issues, from my point of view:
1) the original oats to water ratio would have resulted in an insanely thin oatmeal. I mean I know Adam and I like rather thick oatmeal but still! Insanity
2) Needs more texture. We started tossing in diced apples and various nuts in the morning. Make it much better.
Pumpkin Pie Oatmeal
Original from AroundMyFamilyTable
Recipes left to try (& copy…): 31; Breakfast: 3 recipes left
- 3 cups steel cut oats
- 7 cups water (this is what we made – needs cutting though – we’ll try 5.5-6 next time)
- 1 can (~15oz) pumpkin puree
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2-3/4 cup brown sugar
- Toppings of choice: diced apples, chopped nuts suggested
- Combine all ingredients other than toppings in a large slow cooker (6 cups-ish). Cook on low overnight.
- Season to taste and mix-in toppings of choice.
I’ve never (to my memory) made sugared nuts before and, given how much work I’ve done before toasting nuts thought it was gonna take around half and hour in the oven. Yeah, I’ve got issues with toasting nuts – it always feels like it takes longer than it actually does – probably ’cause I’m standing there the entire time. These sugared pecans are some of the fastest things I’ve ever made.
3 minutes to melt butter in the microwave, assembling the other ingredients meanwhile.
1-3 minutes mixing things.
10 minutes (total) in the oven.
And they are utterly addictive. Do not bring into the home of anyone on a diet. These wreck self-control. Assuming you like pecans.
We’ve finally used the ‘candy crusher’ feature on our ice cream maker (thank you cousins!) to chop these into pieces going into some very vanilla ice cream. Adam got the good stuff – real cream.
I think they are a tiny bit too spicy and Adam loves them as is – so, again, please figure out how much cayenne pepper you want to use. I feel like I’ve been saying that a lot recently…
Oh and I am totally filing these under Desserts, not Snacks, whenever I get them copied out.
Original from FoodFanatic.com
Recipes left to try (& copy…): 33; Snacks: 3 recipes left
- 3 cups pecan halves
- 2 tbsp butter, unsalted
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper, or to taste
- Preheat the oven to 350°F. Melt the butter in the microwave on low. Line a baking sheet, jelly roll pan, or other baking pan with sides (no half sheets please) with parchment paper or aluminum foil; you’ll have crispier pecans using foil.
- Stir together the pecans and melted butter in a medium bowl until completely coated. Add the brown sugar and stir again until you get an even coating.
- Transfer the pecans to the baking sheet and bake for 5 minutes.
- Meanwhile, stir together the white sugar, cinnamon, and cayenne pepper in the same medium bowl.
- Remove the pecans from the oven and return to the medium bowl. Stir until the pecans are well coated with the sugar mixture. Return to the baking pan and bake for 5 minutes.
- Remove the pan from the oven and allow to cool completely in the pan. Enjoy!
Somehow, or other, I managed to actually try one of the recipes that made it through elimination off a computer screen. See friends had a cookout for the July 4th weekend and asked us to bring a dessert – I’ve got some of those to try! So Adam and I whipped up a batch of the Blackberry-Rhubarb Crumble. It being rhubarb and berries season at Wegmans. But uh, slightly … modified. See Adam’s mom makes these fruit crumbles in a deep black (oven-safe) bowl that tastes really good and is easy to serve, having been baked in the serving bowl and all. Her’s involves significantly more alcohol than any I’ve ever made though 🙂
I think this recipe needed a) a smaller dice of the rhubarb and b) the 9″x13″ baking pan specified. I’m sure the depth of the bowl affected how things cooked and that I would have gotten a more even bake with a flatter dish. Adam’s mom’s version goes in at a lower temperature for longer, I think.
::sighs:: I had a voice dictation of the recipe from her. Deleted that after transcribing it into my computer. The first one that was stolen. No back up. Very sad Laura. Thing I was actually most upset about, since everything else was replaceable. I may be able to convince Capers to dictate the recipe again. Some year when we’re in the same place for a holiday.
Any rate, the end result for the crumble I did make was a bit too astringent and acidic from the rhubarb (hence the need for a smaller dice, so it would have cooked more), the blackberries didn’t quite go with, and I definitely needed more sugar to counter-balance everything. End vote was, not good enough bones shown to try and fiddle with it.
Hurray, one less recipe to copy out!
original from TheKitchn.com
- 18 oz blackberries, rinsed
- 1 lb rhubarb, rinsed & cut into 1/4″ slices
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- small pinch of kosher salt
- 1 1/2 cups flour
- 1 tsp baking powder
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 8 tbsp butter, melted
- Preheat the oven to 375ºF.
- Toss the blackberries and rhubarb together, gently, with the brown sugar, cinnamon, ginger, and salt. Pour into a large, oven-safe, deep bowl.
- Whisk together the flour and baking powder, then stir in the brown sugar, breaking up any clumps.
- In a small bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and work the two together with your hands. Squeeze and pinch until clumpy with loose crumbs at the bottom of the bowl. Drop the clumps over the fruit then shake the crumbs evenly over the top. Sprinkle with pecans, then pour the melted butter evenly over everything; make sure to wet everything.
- Bake until top is golden brown and crumble baked through, about 50 minutes. Allow to cool before serving (suggest serving with ice cream).
We’ve replaced the camera, so pictures will start happening again (yay!)