Breakfast

Strawberry Cheesecake Stuffed French Toast

I got up yesterday morning and thought “hmm I’m going to make that stuffed french toast I saw the other day.” By the time I got downstairs, grip I was thinking “eh…maybe I’ll just have Coco Crispies.” And while Coco Crispies are a completely delicious cereal, prescription I’m so glad I decided not to be lazy and made this french toast instead!

This Strawberry Cheesecake Stuffed French Toast is really simple and we had all the stuff to make it on hand which is always a great thing.

I had just finished up making it and was about to eat when my littlest sister, online Ella, came downstairs. After trying it, she loved it and so I shared my breakfast with her. When my middle sister, Celina, came downstairs, the first thing Ella did was brag that she got to have french toast. So then Celina pouted because she didn’t get any french toast.

Me: You weren’t awake to have any!

Celina: You didn’t make any extra!

Me: You didn’t ask to have any.

Celina: Well youu didn’t offer!

So what did I do? I made french toast for Celina. And then another piece for Ella because she wanted some more. I think I should get some sort of good-big-sister prize ;)

We all agreed that this was the best french toast ever and Ella asked to have it for her birthday and Christmas. This is honestly better than any french toast I’ve ever had at a restaurant, and it’s really easy and fun to make! You can customize it however you want, using different berries and toppings. I think that tomorrow for breakfast (or today for dinner) you should forgo your cereal and make this instead :)

Strawberry Cheesecake Stuffed French Toast
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Makes one serving, unless you’re feeling generous enough to share.

2 slices of bread (the drier the better)
About an ounce of cream cheese (I used whipped cream cheese spread)
2-3 strawberries
Sprinkle of sugar
1 egg
2 tablespoons half and half (heavy cream and milk work, too)
pinch of salt
pinch of cinnamon
1/2 teaspoon vanilla
Butter/PAM for frying
Powdered sugar, whipped cream, maple syrup, and strawberries to garnish
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Directions:
  1. Take out your 2 pieces of bread and lightly toast them to dry them out (if they weren’t already dry).
  2. Spread the cream cheese on one side of each slice of bread (you may have to microwave the cream cheese to get it soft enough if you’re not using the whipped spread).
  3. Thinly slice up the strawberries and put them on one side of the bread. Sprinkle a little bit of sugar on them.
  4. In a shallow bowl, whisk together the egg, half and half, salt, vanilla, and cinnamon. Soak the bread sandwich in the egg on both sides until it had soaked up all the mixture.
  5. Heat a pan on medium head and spray some Pam on it. Cook the french toast until it is browned on each side.
  6. Sprinkle some powdered sugar on the toast, pour on a ton of maple syrup, and serve it to your demanding sisters :)

Enjoy!

Source: Yammie’s Noshery <- Love her!

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Pioneer Cinnamon Rolls {Updated}

A few of the things that have made me happy this week:

  1. There are 5 days until my 18th birthday!
  2. There 25 more school days until graduation…not that I’m counting…hem hem.
  3. I am officially photographing a wedding this summer! An exciting first :)

4. Instagram. Enough said :)
5. I’m going on a church retreat this weekend which will hopefully be tons of fun!
6. Planning birthday parties (both of my sisters have birthdays coming up soon, prescription too).
7. Sunny weather.
8. We now have 2 working cars in our family!
9. Writing lists.
10. Pioneer Woman Cinnamon Rolls!

Last Christmas I made Pioneer Woman Cinnamon Rolls for the first time and knew that it would definitely not be the last. They are truly one of the tastiest things I have ever had! This Easter I made them again, visit this but experimented with some different methods to see what works best for making these cinnamon rolls ahead of time. The second time around it was definitely easier to make them, viagra sale and I’m sharing some tips I’ve learned that make these rolls easier to create. I definitely think you should make these very soon…they are sure to bring some happiness into your life :)

Heavenly Cinnamon Roll Recipe

Tips on preparing the dough:

The dough is very easy to make- don’t get freaked out just because you have to use yeast. My only advice for this part of the recipe is to make sure that you leave plenty of time (it takes about 2 hours for the dough to be ready from start to finish). Also, it is easier to work with the dough after it has been in the refrigerator for a while. I always make the dough the day before I need it and it works out great.

Tips on preparing the cinnamon rolls:

The first time I made these, I halved the recipe and got 14 cinnamon rolls. I knew mine must have been larger than Pioneer Woman’s because according to her, I should have been able to make 25. This past time I made them I realized that I hadn’t rolled the dough out long enough (I’d made it too wide). In my opinion, it doesn’t really matter how big these are (I kinda liked the really big ones :), but if you want smaller cinnamon rolls, you need to make sure you roll the dough out pretty long.

Once you have the dough rolled out (on a floured surface), you pour the melted butter on it. This is just going to be messy, but it’s worth it. Rolling up the dough with that much oozy melty butter is a little tricky, but just do your best.

Tips on making the cinnamon rolls ahead of time:

These cinnamon rolls take a while to make, even if you already have the dough ready, which can be tricky for holiday mornings when you need to get going. This past time I made them, I tried two different methods of preparing the rolls ahead of time, and both ways worked great.

  1. Baking them the night before: The day before you need the cinnamon rolls, take your prepared dough, make the rolls, and go ahead and bake them. The next morning, simply heat up the rolls (microwave works great) and make the maple frosting. These rolls actually re-heat really well and, as long as the cinnamon rolls are just from the night before, there’s not really any difference between the re-heated ones and freshly baked ones.
  2. Preparing them the day before: If you really want truly fresh-baked rolls, use your prepared dough to completely make the rolls, except for baking them. Cover the pans with a towel and put them in the fridge. The next morning, simply take the rolls out of the fridge (put them in a warm place to let them rise a bit more while the oven is preheating), and bake them. While they’re in the oven, prepare the frosting.

Both of these methods worked out great for me and allowed me to have these delicious cinnamon rolls ready for a stress-free Easter breakfast before we went to church :)

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Healthier Banana Bread

Wow! It has been a long time since my last food post. I haven’t had any time to bake or cook anything lately, diagnosis but this weekend I made lots of goodies so stay tuned! This first recipe is actually an adaptation of my favoritest banana bread. I searched so long for a perfect banana bread recipe and finally found one that tastes incredible. It really tastes more like cake than bread, anesthetist which is probably because it has quite a bit of butter and sugar in it (but it’s bread so I can eat it for breakfast ;) . This healthier version of the recipe has half the butter, uses reduced fat sour cream, and uses part white whole wheat flour. What’s the verdict? It tastes exactly the same! I was so thrilled! I will be working on an even healthier version of this bread, and will blog about it if it turns out. For now, I’m thrilled with this still amazingly tasty banana bread!

In other news completely unrelated to this banana bread, I saw another blogger fill our a neat alphabet survey from this blog and thought I’d be fun to fill out!

A is for age: I am 17 but will be 18 in a month! Not sure how I feel about that yet… :)

B is for breakfast today: I had a slice of this banana bread! It was super yummy. And part of a cupcake.

C is for currently craving: Hmm…an apple! Probably because I’ve eaten so many desserts today.

D is for dinner tonight:  We went over to my grandparent’s house for dinner and my grandpa made baked ziti which was amazing!

E is for favorite type of exercise: Horseback riding (yes, it’s exercise!) but I don’t get to do that very often.

F is for an irrational fear: Being buried alive- it absolutely freaks me out! I have told my family that they have to cremate me (I’d rather have a quick death by fire than a slow, horrible suffocation) or bury me in a flimsy, wooden casket in a shallow grave (I read an article on how to un-bury your self if you’re in a flimsy wooden casket). Whenever I tell my mom these instructions, she just looks at me like I’m crazy. And then posts facebook statues about me.

G is for gross food: I call the foods I don’t like “enemy foods.” Chicken pot pie, beans, squash, all seafood.

H is for hometown: Stockholm, Sweden. That’s right!

I is for something important: My family and God :)

J is for current favorite jam: Blackberry! Wait…what kind of jam is this asking for? If it’s talking about song, I’m loving Down by Mat Kearney and, for working out, I’m Sexy and I Know It by LMFAO ;)

K is for kids: Umm I know kids? I am a kid? I babysit kids? I tutor kids? I certainly don’t have one on my own!

L is for current location: Couch! My specific spot on the couch.

M is for the most recent way you spent money: Hmm…I gave a donation to this little boy who was getting heart surgery :)

N is for something you need: A back massage and a miracle pill to make my headache go away.

O is for occupation: Photographer, babysitter, tutor, student.

P is for pet peeve: When people are cutting their food and they keep scraping their utensils against the plate so it makes that horrible screeching noise. Gahh!

Q is for a quote: Be kind for everyone you meet is fighting a hard battle.

R is for random fact about you: I sleep with a stuffed animal frog named Froggy. And I’m not ashamed to admit that!

S is for favorite healthy snack: Hmmm…apples! I eat like 2 or 3 a day. As of yet, it has not kept the doctor away. At all.

T is for favorite treat: Cake!

U is for something that makes you unique: My middle sister and I have shhttiiinng power. It’s a sister thing.

V is for favorite vegetable: Cucumbers, carrots, and bell peppers.

W is for today’s workout: I worked out on the elliptical.

X is for X-rays you’ve had: Lots on my teeth from when I had braces. I had to get x-rays on my abdomen once, but they accidentally did them on my chest. Then they did the abdomen one. And then they had to re-do it because it was blurred. It was not a fun experience, especially because I was sick!

Y is for yesterday’s highlight: Making this banana bread was fun. Oh and watching Grey’s Anatomy.

Z is for your time zone: Central time.

So now you know a little more about me! I’d love to get to know you better so feel free to answer some of these questions in the comment section!

And for those of you who are curious, I calculated that this banana bread has 174 calories per serving (with 12 servings per loaf). Not too shabby!

Healthier Banana Bread

Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
4 tablespoons butter, softened
1/4 cup unsweetened apple sauce
1 egg
4 tablespoons reduced-fat sour cream
1 cup all purpose flour
1/2 cup whole wheat white flour
1 teaspoon baking soda
1/2 teaspoon salt
3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Cream togetherthe first 6 ingredients.
  2. Slowly add the flours and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes.

Enjoy!

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Heaven in a Cinnamon Roll

Don’t argue with the title. I am dead serious here.

Pioneer Woman talks about these cinnamon rolls as if they are the best thing in the world, recipe so I thought I would make them for Christmas morning breakfast. I made the dough on the 24th and put it in the fridge. Even with making the dough a day in advance, it took a while to make these on Christmas morning. But it was SO worth it. We usually just make cinnamon rolls out of a can for Thanksgiving and Christmas morning but I can tell you that my family will never be able to go back to those inferior things!

Don’t worry about fat content, calories, gaining weight, health, or any of those nonsense things. Just make these. Tomorrow. You will be forever grateful…and eat cinnamon roll for every meal like I have been.

By the time we got up, opened presents, and I made these, it was 11am. We would usually have eaten around 2 but nobody was hungry! We decided to eat around 3 or 3:30 (which got pushed to 4:30 when the oven stopped working for a while). Needless to say, these rolls are very filling. My rolls ended up much bigger than Pioneer Woman rolls (I couldn’t roll the dough tight enough apparently) but they turned out absolutely delicious. These rolls are buttery, sweet, with a delicious maple frosting and light fluffy bread.

The New Year has not started yet! Eat cinnamon rolls and work out later :) Another recipe I want to try is Pioneer Woman baked french toast…I’m a reaaaal health nut ;)

Pioneer Woman Cinnamon Rolls with Maple Frosting

Update: Check out this post for tips on making these, including how to make them ahead of time.

Ingredients:

  • 2 cups 2% Milk
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1 package Active Dry Yeast, 0.25 Ounce Packet
  • 4 cups (Plus 1/2 cup extra, separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 1 1/2 teaspoons (heaping) Salt
  • 3 sticks melted butter (don’t be scared!)
  • 1 cup Sugar
  • Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

  • 1/2 bag Powdered Sugar
  • 1 1/2 teaspoons Maple Flavoring
  • 1/4 cup Milk
  • 1/8 cup Melted Butter
  • 1/4 cup Brewed Coffee (I omitted this and added a little extra milk instead)
  • Pinch of Salt

Directions:

  1. For the dough, heat the milk, vegetable oil, and sugar in a large pot over medium heat to just below a boil. Set aside and cool to warm (about 1 hour). When the mixture is warm but not hot, sprinkle the yeast on top and let it sit on the milk for 1 minute.
  2. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
  3. When you’re ready to make the cinnamon rolls, preheat the oven to 375°F.
  4. To assemble the rolls, remove the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
  5. To make the filling, pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  6. Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight (I had issues rolling the dough. Butter was oozing out of the sides and I couldn’t roll it very tight. Don’t worry about it, they turn out wonderful). When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
  7. With a sharp knife, make 1/2-inch slices (oops I think I cut mine bigger than this). One “log “will produce anywhere from 14 to 25 rolls. I only got 14, Pioneer Woman gets 20-25. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. Pioneer woman says each pan will hold 7 to 9 rolls but I only put 4-5 in mine.
  8. Cover all the pans with a kitchen towel and set aside to rise on the counter for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
  9. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee (if you choose to add it), and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
  10. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

I found Pioneer Woman’s step by step instructions helpful…especially since I’m scared of working with yeast. Check them out if you’re unsure of how to do anything :)

Makes 14 big cinnamon rolls or 20-25 smaller ones.

Enjoy…and imagine you’re in heaven :)

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Pumpkin Spice Scones

Baking is a stress-reliever for me, pulmonologist especially when I’m not doing it under pressure or with a deadline. This morning I woke up and decided I would make breakfast. My parents and youngest sister are at her soccer game and my middle sister is still sleeping (it’s 11am! pshh..teenager). So the house was quiet and peaceful (something that never happens!) and I got to just relax and enjoy baking these delicious pumpkin scones.

I have a confession to make…I don’t really like Starbucks. I know, I know…craziness. But I can’t drink coffee because caffeine gives me migraines, and they don’t have a ton of non-caffeinated options. Their hot chocolate is just so-so and I don’t really like their frozen non-caffeinated drinks. I think I would like a lot of their coffee drinks (pumpkin spice latte sounds pretty amazing) but oh well! All this to say, I haven’t had the famous Starbucks pumpkin scones but I found a lot of people posting the recipe on their blogs and I thought they sounded really good! So that’s what I decided to make this morning.

I used to make scones all the time. There’s a Joy of Baking recipe for scones that is absolutely incredible (I’ll have to make those and blog about them…the recipe isn’t available online anymore for some reason). I think scones are fun to make. They take some time but it’s fun :)

These scones have a powdered sugar and spice glaze. They have a nice pumpkin spice flavor. I can’t say if they’re better than the Starbucks version but they’re pretty darn good :) The only thing I didn’t like were that they came out a little dry and weren’t as flavorful as I would have like. My usual scone recipe still reigns supreme, but these are a very nice seasonal version.

Here are the scones without any of the glaze.

Action shot!

Umm yeah pretty tasty looking :)

Pumpkin Spice Scones
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Scone Ingredients:

1/2 cup canned pumpkin or pumpkin puree
3 tablespoons half-and-half
1 large egg
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I added 1 tsp)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
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Powdered Sugar Glaze
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
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Spiced Glaze
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of cloves
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Directions:
  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper (I used aluminum foil because we were out of parchment paper).
  2. In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.
  3. In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the pieces of cold butter and, using a pastry blender or fork, cut the butter into the flour until the mixture is crumbly and there are no large pieces of butter left. (You can use a fork, I have before, but a pastry blender makes everything much easier!)
  4. Gradually mix the pumpkin mixture into the flour mixture, using wooden spoon. The mixture will be dry at first but will come together once all the wet ingredients are mixed in.
  5. On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.
  6. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces (you want each section to be a square), then cut each square into four smaller triangles by making an “X” through them. (I kinda failed at this leaving some deformed scones…don’t stress about it. It adds character :)
  7. Place scones on baking sheet and bake for 12-15 minutes, or until just light brown. Remove to cooling rack and let cool before icing.
  8. To make the powdered sugar glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush.
  9. After the glaze has set (about 10 minutes or so), make the spiced glaze by mixing all ingredients together. Drizzle onto scones (I put mine in a Ziploc bag with the tip cut off).
Makes 12 Scones
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The original recipe says to let the spiced glaze set for about an hour! Craziness. I was hungry and wasn’t having any of that. It was still tasty :) I like my scones warm so I microwaved mine. And I put a little butter on mine. Because I’m health-conscious like that.
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Enjoy!
I shared this on Sweet as Sugar Cookies :)

 

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