Monday, July 23, 2012

Overnight Cinnamon Roll French Toast

Don't think about the calories, just think about the heaven in your mouth.
Promise you, it's worth it.

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
3/4 cup half-and-half
1/4 cup light corn syrup
2 teaspoons vanilla
4 tablespoons salted butter

  1. Bake and ice cinnamon rolls as directed on can.
  2. While they're baking, spray an 8x8 baking dish (I used pyrex) with cooking spray.
  3. In a medium bowl, beat eggs, half and half, corn syrup, and vanilla.
  4. When rolls are done baking, with a serrated (and sharp) knife, cut each baked cinnamon roll from top to bottom into thirds.
  5. Arrange pieces in baking dish at a slight angle to fill dish with centers of rolls exposed slightly. (I started in a corner and went out from there to the corner across from it diagonally.
  6. Pour egg mixture over rolls.
  7. Cover dish with lid or plastic wrap.
  8. Refrigerate for at least 8 hours, easiest to do it overnight.
  9. To serve, heat oven to 400 degrees.
  10. Uncover the bakin dish, bake 25 minutes.
  11. Cool for a few minutes before serving, or burn your fingers/mouth - I don't judge.
  12. Enjoy!

Strawberry Crumb Bars

I found this recipe via Pinterest.
I made some modifications based on what I had in the house, and it was awesome.
A perfect summer dessert, I brought it to a 4th of July BBQ.

1½ cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
2 sticks (½ lb) cold salted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
2 tbs lime juice

  1. Preheat the oven to 375° F. 
  2. Grease a 13×9 inch pan; set aside.
  3. In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt, stir together with a fork.  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.
  4. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
  5. In another bowl, stir together the remaining sugar, cornstarch and lime juice.
  6. Gently mix in the strawberries with a rubber spatula until combined.  
  7. Spread the berry mixture evenly over the bottom crust.  Crumble the remaining dough over the top of the berries. 
  8. Bake for about 45 minutes or until the top is slightly golden brown.
  9. Cool completely before cutting into squares and serving.
  10. Enjoy!

Breakfast Potatoes

Sea salt
Ground pepper
3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup extra-virgin olive oil
1/2 stick salted butter, cut into small pieces
1 mediumish yellow onion, finely diced (really, if you like onions add more -- if you don't, add less)
1 tsp dry rosemary

  1. Preheat oven to 425 degrees.
  2. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain.
  3. Let potatoes dry 10 minutes, then spread in an even layer in a baking dish (I used a 9x13 pyrex because I love pyrex - if you don't love it, use something different).
  4. Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
  5. Roast potatoes until beginning to turn golden, 30 to 35 minutes. (I like things crispier, so I did 35). 
  6. Distribute onion and rosemary evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes.
  7. Enjoy!


Sorry for the five (sheesh) month absence everybody.
Midterms, schoolwork, work work, finals, traveling, graduating, getting engaged, & wedding planning have crowded my plate.
I promise to be a more frequent updater, because people need to eat tasty things!