French Toast 

I have a love-hate relationship with french toast. Sometimes it comes out too eggy, and other times it’s too dry. This recipe is amazing because it finds a good medium between the two. The flour added to the batter gives it a nice crust on the outside as well. Ingredients  

  • 4 large Eggs
  • 2/3 cup Milk
  • 
1/3 cup Flour
  • 
1/3 cup Sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 8 slices Texas toast bread
  • 2 tablespoons Butter

Directions

  1. In a large bowl combine flour, sugar, salt, cinnamon, and nutmeg. Stir well to combine.
  2. Now add in the remaining ingredients: eggs, milk, and vanilla. Whisk until incorporated and the eggs are beaten. 
  3. Either with a frying pan or on an electric flat top griddle on medium heat, add the butter to the surface so it can melt. 
  4. Dunk the bread into the mixture on both sides, then place them down on the hot surface. 
  5. Allow them to cook for about 2 – 3 minutes on each side or until slightly browned and cooked.  

Cinnamon Rolls

I’ve always been intimidated by making Cinnamon Rolls, and this is because I’m not totally comfortable baking with yeast and proofing the bread. To my surprise, these rolls came out pretty nice. This recipe is very basic and can be altered due to personal preference, such as adding nuts and fruit to the filling.

Ingredients

DOUGH

  • 1/2 cup Unsalted Butter, melted
  • 2 cups Warm Milk
  • 1/2 cup Sugar
  • 1 pack Active Dry Yeast
  • 5 cups Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Salt
  • 2 tablespoons Cinnamon

FILLING

  • 3/4 cup Butter, softened
  • 1 cup Brown Sugar
  • 3 tablespoons Cinnamon

FROSTING

  • 4 ounces Cream Cheese, room temperature
  • 2 tablespoons Butter, melted
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar

Directions 

  1. In a standing mixer with a bread paddle attachment, mix together melted butter, warm milk, and sugar. Your milk should be warm to the touch, not burning. If it’s too hot, let it cool.
  2. Pour in the yeast evenly over the mixture so that it doesn’t clump up. Let it sit for 3 minutes.
  3. Add in 4 of the 5 cups of flour into the bowl, and mix on a low setting for 2 minutes. To tell if it’s done, the flour should be mixed in and very sticky. Cover this with a towel or plastic wrap, and set aside to proof for an hour.
  4. After this is complete, it should be double its size. Uncover it and add the cup of flour, baking powder, salt, and cinnamon. Stir this until everything is mixed in, and put this on a heavily floured surface. Knead the dough lightly, and roll it out into a large rectangle with a thickness of ½ inches.  
  5. In a separate bowl, mix together the softened butter, brown sugar, and cinnamon to make the filling. Spread this paste into the dough evenly.
  6. Roll up the dough into a log and pinch the seam closed. Cut this into 14 even pieces.
  7. Grease two 8 inch cake pans, and place the rolls into the pans. Again, cover them, and let them rise for 30 minutes.
  8. Preheat oven to 350°F. Put the rolls in the oven and let them bake for 25 minutes or until they are golden on top.
  9. While they are cooking, make the cream cheese frosting. Combine the room temperature cream cheese, butter, milk, and vanilla extract together in a bowl. Slowly add in the powdered sugar, and keep stirring until the sugar is integrated in.
  10. After the rolls are baked, allow them to cool for five minutes and top them off with the frosting.

IMG_3684

Peanut Butter Banana Pancakes

The highlight of each week is having breakfast with my family on Sunday mornings. As much as I would like to make myself a nice breakfast each morning, I just don’t have the time. On certain mornings I have extra time, and I’ll make something like this. This pancake recipe is almost foolproof and is somewhat healthier than traditional pancakes.

Ingredients

  • 1 Large Egg
  • 1 Ripe Banana, chopped
  • 1 tablespoon Oats
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract

Directions 

  1. Combine all ingredients into a blender, and pulse until it becomes a liquid.
  2. Spray a small skillet on a medium heat with oil. Pour about 2 tablespoons into the hot skillet to form a pancake. I found with this, recipes that make full-sized pancakes always come out underdone.
  3. Flip the pancake after a minute and a half. Then let the other side cook for one minute.

 

Apple Bacon Caramel Cronuts

Crescent + Doughnut = Cronuts
Ingredients

  • 1 Package Refrigerated Pillsbury Uncut Crescent Sheet
  • 2 tablespoons Butter
  • 1 Apples, Diced
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon All Spice
  • ¼ teaspoon Salt
  • ¼ cup Bacon Bits
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 ½ tablespoons milk
  • ¼ cup Caramel Sauce

Directions

  1. Preheat oven to 350°F. Unwrap the crescent roll sheet and fold it on top of itself. On a floured surface, roll out this dough. Then take a 4-inch cookie cutter, or something similar in size, and cut out the donuts, laying them on a greased cookie sheet. From here, remove the center of the circles using a 1-inch cutter or a water bottle cap. Place them in the oven for 10 minutes or until they’re a light brown on top.
  2. In a small pan, combine butter, apples, brown sugar, cinnamon, nutmeg, salt, and bacon. Let this caramelize on a medium-low setting.
  3. Mix powdered sugar, vanilla, and milk. Add the caramel sauce and continue mixing until smooth.
  4. After the Cronuts have cooled, dip them into the caramel glaze. Top with caramelized apples and bacon.

 

Fall 2016 TV Schedule

I live for summer movies, but fall is the best season. Why? Because nothing is better than coming home and watching a new episode of your favorite show, and pumpkins in general are pretty fantastic. So this week I thought I’d share my TV schedule with the world. (New shows that I’m interested in are underlined.)
Monday

7pm Supergirl (Oct 10)

8pm Timeless (Oct 3)

8pm Conviction (Oct 3)
Tuesday

7pm Flash (Oct 4)

8 pm Scream Queens (Sept 20)

9 pm Agents of Shield (Sept 20)
Wednesday

7pm Arrow (Oct 5)

8pm Frequency (Oct 5)
Thursday

7pm Legends of Tomorrow (Oct 13)
Friday

7pm MacGyver (Sept 23)

8pm The Exorcist (Sept 23)


Sunday
7pm The Librarians (Nov 20)

Shows I watch online due to overlapping with other shows:

  • Modern Family
  • The Middle
  • Pretty Little Liars
  • The Goldbergs

Unknown release date:

  • Rick and Morty
  • Powerless
  • Sherlock

 

Zucchini Bread

I promise this will be the last recipe for the year with zucchini in it. This bread does have a lot of sugar in it, so you might want to replace it with Splenda or another substitute.


Zucchini Bread

Ingredients

  • 2 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups zucchini, grated
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon cinnamon

Directions

1. Preheat oven to 350. This makes 2 loaves, so prep 2 loaf pans with cooking spray.

2. In a mixer combine oil, sugar, eggs, vanilla, and zucchini.

3. Now add in the same bowl the flour, baking soda, baking powder, salt, and cinnamon.

4. Bake for 1 hour or when a toothpick comes clean.

Zucchini Cheddar Scones 

Due to my garden producing a surplus of zucchini this season, this week’s recipe isn’t vaguely themed around the movie I watched. There are only four desserts that I can’t cook: French macarons, baked alaska, souffle, and scones. If you can remember a month or so ago, maybe you’ll recall when I tried to make butternut squash scones but ended up with cookies instead. I’m here to redeem myself by trying the Zucchini Cheddar Scones recipe from Baker by Nature. I might say I even impressed myself with how these came out.
http://bakerbynature.com/zucchini-cheddar-scones/

Zucchini Cheddar Scones 

Ingredients

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter
  • 1 large egg
  • 1/2 cup sour cream
  • 2/3 cup zucchini
  • 3/4 cup shredded cheese

Direction

  1. Preheat oven to 400°. Line a large baking sheet with parchment paper or spray the heck out of it with nonstick spray.
  2. In a large bowl, mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
  3. Cut the butter into small cubes. (The key to making scones is cold butter. After cutting the butter, feel free to pop the butter in the freezer for a couple minutes.) Then quickly work it into the flour mixture (using your fingers, not a mixer) until it’s moldable.
  4. In a small bowl, whisk together the egg and sour cream. Then add to the large flour bowl.
  5. Grate zucchini. Then squeeze out the liquid by using a tea towel. In another small bowl, combine the remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese. Toss the ingredients until the flour coats the zucchini and cheese, and add into the scone batter. Fold gently together.
  6. Pour the dough out onto a clean, floured surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
  7. Bake for 22-24 minutes or until cooked through and the tops are golden brown.

Butternut Squash Cookies

Butternut Squash Cookies

Ingredients

  • 2 C unbleached, all purpose flour
  • ⅓ C raw cane sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 rounded tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • healthy pinch of cloves
  • ¼ C cold, salted butter, cubed
  • 1 C buttermilk
  • ¼ C smooth peanut butter
  • ½ C butternut squash puree
  • 1 tsp vanilla extract
  • ½ C mini chocolate chips

Directions

  1. Preheat oven to 350ºF.
  2. In a mixing bowl (or a stand mixer), combine dry ingredients and butter. With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs. This takes about 5 minutes.
  3. Add in peanut butter, squash, vanilla, and buttermilk in the mixer. Continue to mix until combined.
  4. With the mixer running on low, add the chocolate chips. Be careful not to overmix.
  5. Put dough out onto a floured surface and fold into a ball.
  6. Pat dough into a circle about 2 inches deep and cut into 8 triangles.
  7. Place on a baking sheet lined with parchment paper and bake for 18-20 minutes.
  8. Allow scones to cool on a wire rack.

**During my first attempt at making these, it turned into cookie dough. (I think I let my butter set out too long.) I then rolled the dough into 2.5 inch balls instead, baking them at 350ºF for 16 minutes.**