(Source: LinkedIn and Pinterest photos and google+ and southern living and ChezCateyLou.com and MynameisSnickerdoodle.com and weelicios.com and gify.com and Well Done.com)
••••HALLOWEEN IS••BREAKFAST!!
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Friday, October 19, 2018
••••CINNAMON ROLL FRENCH TOAST CASSEROLE🍞🍚🍮🍯🥐🍳🥖🥪🥛🧀🥜!!••••
(Source: ohsweetbasil.com recipe and photos and Carrian Cheney and joyofbaking video)
••••CINNAMON ROLL FRENCH TOAST
••••CASSEROLE!!
🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐🥪🥛🍳🥐
••••ENJOY THE VIDEO!!
Ooeygooeycinnamonrollfrenchtoast
GOOEY CINNAMON ROLL FRENCH TOAST CASSEROLE
total time: 1 HR 45 MINS prep time: 1 HR 10 MINS cook time: 35 MINS
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INGREDIENTS:
1 loaf challah (16 ounces) torn into large pieces (about two inches)
½ cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons water
1 tablespoon cinnamon
¼ cup sugar + 2 tablespoons, divided
4 eggs
2 cup milk + 2 tablespoons, divided
6 ounces cream cheese, softened
1 teaspoon vanilla
1 ½ cups powdered sugar, sifted
DIRECTIONS:
Preheat oven to 375 degrees.
Spray a deep square casserole dish with non-stick cooking spray.
In a small bowl combine, brown sugar melted butter and water.
In another small bowl combine, cinnamon and ¼ cup sugar.
Lay an even layer of bread on the bottom of the baking dish.
Drizzle with a 1/3 of the brown sugar mixture and top with 1/3 of the cinnamon sugar mixture.
Lay another even layer of bread across the first layer.
Drizzle with a 1/3 of the brown sugar mixture and 1/3 of the cinnamon sugar mixture.
Repeat with third layer. (You may have leftover bread)
In another medium bowl, whisk 2 cups milk, eggs and 2 tablespoons sugar.
Pour evenly over layers of bread.
Cover with plastic and let it sit in the fridge for one hour.
Let it come to temperate for 15 minutes after removing from fridge.
Bake for 35 minutes until golden brown and custard is cooked.
While the bread is cooking, whisk softened cream cheese, remaining milk and vanilla in a medium bowl.
Slowly whisk in sifted powdered sugar.
After casserole is removed from the oven, let set for 10 minutes.
Drizzle cream cheese frosting on top of French toast.
NUTRITION INFORMATION Yield: 1 recipe, Serving Size: 1
Amount Per Serving: Calories: 3954 Calories Total Fat: 152.3g Cholesterol: 1198.7mg Carbohydrates: 562.8g Fiber: 14.6g Sugar: 342.9g Protein: 91g
All images and text ©Carrian Cheney for Oh Sweet Basil.
Recipe Permalink: https://ohsweetbasil.com/gooey-cinnamon-roll-baked-french-toast/
🍳🥪🍮🍳🥪🍮🍳🥪🍮🍳🥪🍮🍳🥪🍮
••••RECIPE BY CARRIAN!!
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Wednesday, October 17, 2018
••••HALLOWEEN IS ON THE WAY🎃👹🤡👻🤠😈☠️🤖👽🍫🍡🍭!!!
(Source: clipart.com and www.ladiesliveeandlearn.com and halloween2018.com and Pinterest and shop backdrop.com and toystory2018 and wallpaper and Daisy pic and red book mag.com Las Vegas food video and KTMV Las Vegas abcHD13)
••••HALLOWEEN IS ON THE WAY🎃!!
🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃
••••ENJOY THE VIDEO!!
👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻
🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃
🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡
😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈
🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭🍭
🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃
🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖🤖
🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡🍡
🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻🎃👽👻
Tuesday, October 16, 2018
••••SO LONG PAUL ALLEN🦅🏈🏟⛰🏙🖼🎧🏆!!••••
(Source: The News tribute and Logos Discovery Engine and janimationjec.wordpress.com and moneycontrol.com and the Joplin globe.com and Dallas Morning News and Oregon Live Video)
••••SO LONG PAUL ALLEN!!
••••YOU WERE 65!!
••••YOU WILL BE MISSED!!
••••GO SEAHAWKS!!
••••FOREVER IN OUR ❤️ HEARTS!!
••••ENJOY THE VIDEO!!
🏈🏆🏈🏆🏈🏆🏈🏆🏈🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈🏆🏈
Saturday, October 13, 2018
••••PRALINE FRENCH TOAST🥪🍳🥛🍮🍶🥘🥜🍯🍞🍓🍇!!••••
(Source: kingarthurflour.com recipe and photos and Chef Jean-Jacques Bernat Lookin at Cooking video SL and the country cook.net and Pinterest)
![Praline French Toast Recipe]()
••••PRALINE FRENCH TOAST!!
••••ENJOY THE VIDEO!!
- PREP
- BAKE
- TOTAL
- YIELD
- about 9 servings
 |
Praline French Toast
- PREP
- 15 mins. to 20 mins.
- BAKE
- 40 mins. to 45 mins.
- TOTAL
- 8 hrs 55 mins. to 1 days 1 hrs 5 mins.
- YIELD
- about 9 servings
- OVERNIGHT
Read our blog about this French toast, with additional photos, at Flourish.
- PREP
- 15 mins. to 20 mins.
- BAKE
- 40 mins. to 45 mins.
- TOTAL
- 8 hrs 55 mins. to 1 days 1 hrs 5 mins.
- YIELD
- about 9 servings
- OVERNIGHT
Read our blog about this French toast, with additional photos, at Flourish.
Glaze
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
- 1/2 cup (8 tablespoons) butter
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
- 1/2 cup (8 tablespoons) butter
Bread
- French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
- French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
- 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
- 5 large eggs, or 1 1/4 cups egg substitute
- 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, or your choice; OR 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
- 5 large eggs, or 1 1/4 cups egg substitute
- 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, or your choice; OR 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Directions
- Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
- To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.
- Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
- To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
- Cover the pan, and refrigerate overnight, or for up to 24 hours.
- When you're ready to bake, preheat the oven to 350°F.
- Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
- Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
- Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
- Yield: 9 to 12 servings.
- Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
- To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.
- Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
- To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
- Cover the pan, and refrigerate overnight, or for up to 24 hours.
- When you're ready to bake, preheat the oven to 350°F.
- Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
- Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
- Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
- Yield: 9 to 12 servings.
Tips from our bakers
- This can also be made as bread pudding. Simply cut or tear leftover bread into 1/2" pieces, and arrange pieces one layer deep, tightly packed, in the pan.
- The recipe as written makes a very sweet French toast. Omit or reduce the brown sugar sprinkled on top just before baking, if desired.
- This can also be made as bread pudding. Simply cut or tear leftover bread into 1/2" pieces, and arrange pieces one layer deep, tightly packed, in the pan.
- The recipe as written makes a very sweet French toast. Omit or reduce the brown sugar sprinkled on top just before baking, if desired.
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Friday, October 12, 2018
••••CORNED BEEF HASH🥔🥩🍳🎋🥘🌱!!••••
(Source: sugarandsoul.com recipe and photos and Rebecca Hubble and recipes in motion and all recipes.com video)
••••CORNED BEEF HASH!!
••••ENJOY THE VIDEO!!
🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔🍳🥩🥔
Corned Beef Hash
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
!
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 435 kcal
Ingredients
- 4 tablespoons unsalted butter divided
- 1 medium onion diced
- 4 Yukon gold potatoes diced
- 1 teaspoon fresh thyme
- 16 ounces Corned Beef shredded/chopped
- ground black pepper to taste
- poached eggs optional
- parsley for garnish
Instructions
- Add 2 tablespoons of butter to a large cast iron skillet and melt over medium heat. Add the onions and cook until translucent, about 4 to 5 minutes.
- Add the potatoes, thyme, and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.
- Add the corned beef and cook until heated through, about 5 more minutes, season with ground pepper as desired. If serving with eggs, prepare eggs during this time. Serve hot.
Nutrition Facts
Corned Beef Hash
Amount Per Serving
Calories 435Calories from Fat 252
% Daily Value*
Total Fat 28g43%
Saturated Fat 12g60%
Cholesterol 91mg30%
Sodium 1498mg62%
Potassium 1079mg31%
Total Carbohydrates 24g8%
Dietary Fiber 4g16%
Sugars 1g
Protein 21g42%
Vitamin A7.5%
Vitamin C64%
Calcium6.9%
Iron42.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Thursday, October 11, 2018
••••FRIED SCONES🍩🍳🍚🍯🍶🥛🥧!!••••
(Source: lecteamdelecream.combrecipe and photos and recipe by Tiffany and 123RF.com and Recipe Tim eats video)
••••FRIED SCONES!!
FRIED SCONES (AKA: UTAH SCONES)
Prep time
Cook time
Total time
AUTHOR: TIFFANY
RECIPE TYPE: DESSERT/BREAKFAST
SERVES: 8
INGREDIENTS
- 1 cup hot water
- 1 tablespoon active dry yeast
- ⅓ cup oil
- 1 teaspoon salt
- ¼ cup sugar
- 3½ cups flour
- 1 egg, beaten
- 2 quarts oil, for frying
- for serving: honey butter, syrup, honey, powdered sugar
INSTRUCTIONS
- Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
- While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
- Add egg to the yeast mixture and mix well.
- Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
- Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)
- Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.
Frying Directions
- Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
- Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
- Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
- Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!
NOTES
Recipe makes about 12 large scones.
*Original ecipe source: Bakerette<--- Visit this site for great instructions on how to prepare these scones ahead of time.
*Original ecipe source: Bakerette<--- Visit this site for great instructions on how to prepare these scones ahead of time.
Welcome!
Hi! I’m Tiffany - cook, photographer, mother, and semiprofessional taco eater🌮!!
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