French Toast Roll-Ups

    8 slices white sandwich bread
    softened cream cheese, diced strawberries, or Nutella
    2 eggs
    3 tablespoons milk
    1/3 cup granulated sugar
    1 heaping teaspoon ground cinnamon
    butter, for greasing the pan

Instructions

    Cut the crust from each slice of bread and flatten it out with a rolling pin.
    Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.

    In a shallow bowl whisk the eggs and milk until well combined.
    In a separate shallow bowl mix the sugar with the cinnamon.
    Heat a skillet set over medium heat and melt a tablespoon of butter.
    Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down.

Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.

    Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

French Toast Roll-Ups

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
  
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

French Toast Roll-Ups

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
  
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

Easy Cherry Turnovers

2 cans store-bought crescent rolls

1-1.5 cups cherry pie filling

1 cup confectioners sugar

2 Tablespoons heavy cream (or milk or half & half)

1/4 teaspoon vanilla extract

1. Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
2. Prepare a large baking sheet with parchment paper or a silpat mat.
3. Unroll the crescent roll dough and separate the triangles.
4. Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
5. Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
6. While baking, prepare the glaze.
7. Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
8. The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
9. Generously pour glaze over hot rolls, and enjoy warm.

Easy Christmas Peppermint Patties

 

• 1/4 cup butter, softened
• 1/3 cup light corn syrup
• 4 cups powdered sugar, divided
• 1 - 2 tsp peppermint extract or mint extract OR any other extract you want
• food coloring - preferably gel or paste
• 1/2 cup granulated sugar

Instructions

1. Combine butter and corn syrup together in a small bowl.
2. Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
3. Stir in an additional cup of powdered sugar.
4. Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
5. Knead the mixture until sugar is absorbed and is completely smooth.
6. Divide dough into three portions.
7. Tint one portion red with the red food color/gel and one green. Leave one portion white.
8. Shape into 3/4 inch balls and roll in granulated sugar.
9. Flatten gently with a fork.
10. Let candies stand, uncovered, at room temperature for 1 day.
11. Store in an airtight container.

Candy Cane Marshmallow Fudge

1 (11.5 oz.) bag chocolate chips (I like Guittard Milk Chocolate)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
3 c. mini marshmallows
1/2 c. crushed candy canes (about 6-7 candy canes)

Line a 9x13-inch dish with parchment paper and spray lightly with cooking spray.  Combine chocolate chips and sweetened condensed milk in a large microwave-safe dish.  Microwave until chips are melted, stirring every 30 seconds.  When completely melted, stir in the vanilla extract.  Add the marshmallows and crushed candy canes and stir together until well combined.

  Spread evenly into prepared baking dish.  Refrigerate until set.  Lift from pan and cut into squares and serve.  Store any leftovers in an airtight container in the refrigerator.   

* To crush candy canes: Unwrap, break into a few large pieces and place in a large zip-top bag.  Place bag over a folded kitchen towel.  Pound candy canes with a rolling pin until they reach desired size.

Jenn's Notes: I sprinkled crushed candy canes over half of my batch and the next morning, the candy canes were melted, so I wouldn't recommend doing that. 

Strawberry and Cream Cheese Stuffed French Toast

1 loaf french bread
1/2 C melted butter
3/4 C brown sugar
1/2 C corn syrup

8  oz cream cheese
1 egg
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk
cinnamon

Fresh Strawberries 
Powdered sugar
 
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread. 
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking. 
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw.

Cinnamon Roll Cake

Jamie Cooks it Up!

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfulls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Egg Nog Sugar Cookies

2 1/4 C flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
dash of salt
1 1/4 C sugar
3/4 C butter, softened
2 egg yolks
1 tsp vanilla
1/2 C egg nog

FROSTING:

4 T butter, softened
2 1/2 C powdered sugar
6 Tb egg nog
1 tsp vanilla
1/4 tsp nutmeg
dash salt

1. Preheat your oven to 300 degrees.
2. Into a medium-sized mixing bowl place 2 1/4 cup flour, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and a dash of salt. Toss the ingredients around a bit with a fork to be sure they are combined. 3. In your stand mixer or large mixing bowl, cream together 1 1/4 cups sugar and 3/4 cup softened butter. They should get nice and fluffy for you after a minute or so.
4. Add 2 egg yolks. (Just the yolks, now). Mix until well combined.
5. Add 1 teaspoon vanilla, 1/2 cup egg nog and then mix.
6. Add the dry ingredients and mix just until combined.
7. Spray a large cookie sheet with cooking spray and scoop the soft (and kind of sticky) dough onto the sheet. I sprayed some cooking spray into the cookie scoop I used as well.
8. Bake for 20-22 minutes, or until the tops of the cookies spring back when lightly tapped.
9. Remove the cookies onto a wire rack and allow them to cool completely.
10. To make the frosting, place 4 tablespoons softened butter into a small mixing bowl. Add 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 6 tablespoons egg nog, 1/4 teaspoon nutmeg and a dash of salt. Beat until smooth and glossy.
11. Frost your cookies, then allow them to sit on the counter for about 15 minutes so the frosting can set up a bit. 

Blackberry Pie

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

 Posted by James Gleed

Grandma’s Sweet Buttermilk Cornbread

 

• 2½ cups (420 grams) Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but omitting oil*
• ½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted
• 2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten
• 1 cup (240 ml) organic buttermilk*
• Shortening to prepare pan, such as organic palm shortening by Spectrum®
• Special Equipment
• 8-inch square, 2-inch high cake pan, preferably nonstick
• *Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. This will allow 1¾ inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing cake from pan and to transfer to cutting board to cut into even squares after cooling. 

 

In a large bowl, place Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but without oil. (When measuring by volume with cups, take great care to very lightly spoon mix into cup and level off for accuracy in measuring 420 grams. This is essential for this recipe. Otherwise, your cornbread will have too much mix and will be dry.) Create a well in the center.

Add butter, eggs and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack. Turn right side up onto wire racks (using an additional rack to flip); cool. Cut into 9 large squares for serving.

- See more at: http://wickedgoodkitchen.com/grandmas-sweet-buttermilk-cornbread/#sthash.vReeg6P6.dpuf

Cinnamon Roll Pancakes

For Pancakes: 

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten 

• (OR use a boxed pancake batter) 

• Cinnamon Filling:
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 Tablespoon ground cinnamon 

• Cream Cheese Glaze:
• 4 Tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.