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G. Tolley

Baked French Toast — September 2, 2017

Baked French Toast

There is nothing more I miss when I’m at college than weekend breakfasts with my family and my dog Skip. This recipe is quite simple compared to regular french toast because you just have to pour it into a pan. Plus, you don’t have to waste your morning watching and flipping individual slices of toast.

Ingredients

Toast

  • 1 French Loaf
  • 8 eggs
  • 1 ½ cup Milk
  • ½ cup Half & Half
  • ¾ cup Brown Sugar
  • 2 tablespoons Pure Vanilla Extract
  • 1 teaspoons Cinnamon, ground

Topping

  • ½ cup Flour
  • ⅔ Brown Sugar
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened

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Directions

  1. Cube the bread into 1-inch pieces and place into a greased 9×13 pan.
  2. In a bowl, whisk together the remaining ingredients that you need for the toast, which are the eggs, milk, half & half, brown sugar, vanilla, and cinnamon.
  3. Pour this over the bread so it can soak overnight. Cover it and put it in the fridge for at least six hours.
  4. The next day, mix all the dry ingredients for the topping together. Then cut the butter into the topping with your hands until it crumbles.
  5. Sprinkle this over the top of the bread and bake for 50 minutes.
Strawberry Pineapple Lemonade — August 19, 2017

Strawberry Pineapple Lemonade

Fall is quickly approaching, but with this drink you can have a little bit of summer all year round. I honestly love this drink because it’s refreshing and simple.

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Ingredients

  • 1 Cup Ice
  • ½ Cup Strawberries
  • ½ Cup Pineapple
  • 1 Lemon

 

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Directions 

  1. Clean and prepare all the fruits. I like to cut off the top of the strawberries, but you can keep them on if you’d like. For your lemon, all you need is the juice.
  2. Add all of the ingredients into a blender, and set to a high setting to liquefy the concoction.
Fruit Salad — July 8, 2017

Fruit Salad

For every BBQ or cookout, you’ve got to have some amazing side dishes to eat. This fruit salad is the easiest dish ever and is impossible to mess up. You know what they say: sometimes the simplest things are the best.

Ingredients

  • ½ Lime
  • 2 teaspoons Sugar Substitute
  • 6 cups Watermelon
  • 1 ½ cups Strawberries,
  • 2  ½ cups Seedless Grapes


Directions

  1. Squeeze the juice from half of a lime into a bowl. Add in the sugar substitute and let it sit and dissolve.
  2. Grab a cutting board and chop up half the watermelon to produce the six cups needed
  3. Remove the tops of the strawberries and julienne.
  4. Cut the grapes into halves.  
  5. Add the fruit to a large bowl and pour in the lime juice. Toss until coated

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Banana Peanut Butter Scones — June 24, 2017

Banana Peanut Butter Scones

Brunch is amazing. It’s true. You get the best of lunch and breakfast. Today, I’m going to combine one of two favorite ingredients into a buttery scone.


Ingredients 

Dough

  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 cup White Sugar
  • 1 teaspoon Cinnamon
  • Pinch of Nutmeg
  • 6 tablespoons Unsalted Butter, cold & cut into small cubes
  • 2 ripe Bananas, mashed
  • 4 tablespoons Milk
  • 1/2 cup Vanilla Greek Yogurt
  • 1/4 cup Walnuts

Egg Wash

  • 1 Egg
  • 1 teaspoon Water

Peanut Butter Glaze

  • 3 tablespoons Peanut Butter
  • 1/3 cup Powdered Sugar
  • 2 1/2 tablespoons Milk
  • 1/4 teaspoon Vanilla Extract
  •  2 teaspoons Brown Sugar
  • 1/2 teaspoon All Spice

 

Directions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
  3. Add butter to flour mixture, and with your hands work the butter into the dry ingredients until crumbs form.
  4. In a large bowl, whisk the mashed bananas, milk, and greek yogurt. Add the flour bowl into this, and stir until combined. Then stir in the walnuts until fully incorporated.
  5. Add the extra 1 cup of flour onto either a countertop or a cutting board. This is going to coat the surface to prevent sticking in the next step.
  6. Transfer the dough onto the floured surface and shape it into a flat 8-inch circle. To make these as flaky as possible, we need to make sure the butter is very cold. Put the 8-inch round into a plate in the fridge for 20 minutes.
  7. While that’s cooling down, make the egg wash by whisking together the egg and water.
  8. After the time is up, cut the dough into 8 pieces. Put the scones onto the lined sheets. Brush on the egg wash.
  9. Bake for 15-17 minutes or until golden on top. Let them cool for an hour on a wire rack.
  10. Finish them off with a peanut butter glaze. In a small bowl combine the peanut butter, powdered sugar, milk, vanilla, and brown sugar. Drizzle this on top of the scones, or transfer it into a piping bag for a more uniform look.
Honey Crullers — June 10, 2017

Honey Crullers

Continuing down my Canadian cooking adventure is the Tim Hortons’s Honey Cruller.

Ingredients
Dough

  • 1 cup Water
  • 6 tablespoons Unsalted Butter
  • 2 tablespoons Granulated Sugar
  • ¼ teaspoon Salt
  • 1 cup All-Purpose Flour
  • 3 Eggs
  • 2 Egg Whites

Glaze

  • 1 teaspoon Lemon Juice
  • 1 ½ cups Confectioners Sugar, sifted
  • 2 tablespoons Honey
  • 3 tablespoons Milk

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Directions

  1. Preheat oven to 450. Line two cookie sheets with parchment paper or with a silicone baking mat.
  2. In a saucepan stir water, butter, sugar, and salt. On a medium-high heat, bring it to a boil. Once you reach the boiling temperature, add in the flour. Continue cooking this for five minutes and keep stirring.
  3. Add this into your mixer, and mix for two minutes to let it cool down. One at a time add in your eggs until they are completely incorporated. Then add in two egg whites, and mix them in as well.
  4. Now add this to a piping bag with a ½ inch star piping tip. Pipe the donuts two inches apart onto the lined baking sheets.
  5. Bake them at 450 for five minutes. After that, lower the temperature to 325 and continue to cook for 15 minutes. Don’t take them out when they are done. Just turn off the oven and open the oven door to let them sit in there for another 5 minutes.
  6. For the honey glaze, all you need to do is combine the lemon juice, confectioners sugar, honey, and milk in a small bowl.
  7. Once the crullers are cooled down, dip them into the glaze. Let them rest on a wired rack for three minutes to harden.
French Toast  — April 22, 2017

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 — April 8, 2017

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.

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Peanut Butter Banana Pancakes — February 18, 2017

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 — January 21, 2017

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 — September 14, 2016

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