Overnight Baked Cinnamon French Toast

Overnight Baked Cinnamon French Toast
1 loaf crusty sourdough or French bread, cubed

8 eggs

2 c milk

1/2 c heavy whipping cream

1/2 c sugar

1/2 brown sugar

2 T vanilla

Topping:

1/2 c flour

1/2 c brown sugar

1 t cinnamon

1/4 t salt

1/4 t nutmeg

1/2 c cold butter, diced

1. Grease a 9x13 pan and spread bread out in the pan.

2. In a big bowl, whisk eggs, milk, cream, sugars, and vanilla; pour evenly over bread.

3. Cover the pan with foil and store in the fridge overnight.

4. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and nutmeg; cut in butter until the mixture looks like tiny pebbles. Store in a sealed bag or container in the fridge.

 

5. Preheat oven to 350*. Remove the casserole from the fridge and sprinkle topping on evenly.

6. Bake for 45 minutes for a soft, bread pudding-like texture, or for 60 minutes for a firmer texture.

Apple Cinnamon Casserole

Apple Cinnamon Casserole
2 cans pre-made cinnamon roll dough
1 can apple pie filling
1/2 chopped walnuts or pecans

1. Preheat oven to 350* and grease a 9" square pan.
2. Mix all ingredients in a bowl and pour in pan.
3. Bake for about 20 minutes, until golden brown. Top with packaged icing.

Cinnamon Chex Mix

Cinnamon Chex Mix
1 c sugar
1 T cinnamon
1/2 c butter
1 c brown sugar
1/4 c light corn syrup
1- 12 oz box Cinnamon Chex

1. Preheat oven to 350* and line a baking sheet with foil.
2. In a small baggie, combine sugar and cinnamon; set aside.
3. In a large pot, combine butter, brown sugar, and corn syrup; bring to a boil and boil for one minute.
4. Toss cereal in syrup mixture, then stir in cinnamon sugar mixture.
5. Spread cereal evenly on prepared baking sheet. Bake for 5 minutes, then flip, shake, toss with a spatula, and then bake for another 3 minutes.
Let cool completely before storing in an airtight container.

Wassail

Wassail
8 c apple cider
2 c orange juice
1- 46 oz can pineapple juice
2- 3" cinnamon sticks
1 T whole cloves
1/2 c honey

1. Place all ingredients in a slow cooker and cook on high for two hours. Strain out cinnamon sticks and cloves before serving.

Mini French Toast

Mini French Toast
3 eggs
1/2 c half & half
1/2 c milk
1/2 t cinnamon
1 day-old French baguette, sliced into 1" slices
1-2 T butter

1. In a medium bowl, whisk eggs, half & half, milk, and cinnamon. (At this point, you could cover and refrigerate overnight.)
2. Soak bread slices in batter for about 2 minutes each.
3. Place a pan over medium-high heat and melt about a tablespoon of butter; place bread slices in pan and cook until golden brown on each side, about 3 minutes per side. Melt more butter in the pan each batch, if needed.

Grilled Peaches

Grilled Peaches
1 stick butter, softened
2 t cinnamon
3 T sugar
4 large peaches, halved and pitted

1. In a small bowl, whip together butter, cinnamon, and sugar.
2. Place peaches, flesh side up, on grill over high heat; grill until golden brown and just cooked through, about 3 minutes.
3. Flip peaches over and spoon butter mixture into pit holes; grill, lid closed, for another minute.

Guiltless Oatmeal Bites

Guiltless Oatmeal Bites
3 over-ripe bananas
1/3 c applesauce
2 c oats
1/4 c milk
1 t vanilla
1 t cinnamon
1/2 c of at least one or two of the following: raisins, craisins, chocolate chips, or coconut

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Mix all ingredients together and pour in to pan; bake for 45 minutes. Once cooled, cut into bite-sized pieces and serve.

Resurrection Rolls

Resurrection Rolls
2 T cinnamon
2 T sugar
1- 10 oz can crescent rolls
8 large marshmallows
1/4 c melted butter

1. Preheat oven to 400* and lightly grease a cookie sheet.
2. In a small bowl, mix together cinnamon and sugar.
3. Separate the individual crescent rolls and place on baking sheet.
4. Dip marshmallow into melted butter and then roll in cinnamon sugar; place in the middle of a crescent roll triangle. Repeat for all marshmallows.
5. Carefully wrap the dough around each marshmallow and pinch the seams tightly.
6. Bake for 15 minutes, until golden brown.

Cinnamon Pumpkin Spice Cake

Cinnamon Pumpkin Spice Cake
1 box French vanilla cake mix (or white or yellow)
1 T cinnamon
2 c buttercream frosting
1/2 c pumpkin puree
2 t pumpkin pie spice

1. Prepare cake mix per box instructions and add cinnamon. Bake as instructed and let cool.
2. Combine buttercream frosting, pumpkin, and pumpkin pie spice; spread evenly on cake.

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake
Crust:
1 3/4 c graham cracker crumbs (about 1 sleeve)
3 T brown sugar
1/2 t cinnamon
1/2 c butter, melted
Filling:
3- 8 oz pkgs [light] cream cheese, softened
1- 15 oz can pure pumpkin
4 eggs, separated
1/4 c sour cream
1 1/2 c sugar
1/2 t cinnamon
1/2 t pumpkin pie spice
1 t vanilla
2 T flour

1. Preheat oven to 350*.
2. In a medium bowl, toss together crumbs, sugar, and cinnamon; stir in butter.
3. Press evenly in a 9" springform pan; set aside.
4. Beat cream cheese; add pumpkin, 3 whole eggs, 1 egg yolk, sour cream, sugar, cinnamon, and pumpkin pie spice.
5. Stir in vanilla and flour; beat until just combined.

6. Pour filling in to crust and bake for 1 hour. Remove from oven and let sit until cheesecake comes to room temperature. Cover with plastic wrap and place in the fridge for at least 4 hours.

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

2 3/4 c plus 2 T flour, separated

1/4 c sugar

2 1/4 t (1 pkg) yeast

1/2 t salt
2 eggs at room temperature
1/3 c milk

1/2 c butter, separated

1/4 c water

1 t vanilla

1 c sugar

2 t cinnamon

1/2 t nutmeg

1. In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt; set aside. Whisk together eggs and set aside. 

2. In a small saucepan, heat milk and 1/4 cup butter until butter has just melted; remove from the heat and add water and vanilla.
3. Let milk mixture stand for a minute or two and then mix it in to the dry ingredients; add the eggs and stir the mixture until the eggs are well incorporated into the batter; add 3/4 cup of flour and stir for about 2 minutes.

4. Place the dough in a large greased bowl and cover with a towel; place in a warm place and allow to rest until doubled in size, about 1 hour. 

5. While the dough rises, whisk together the sugar, cinnamon, and nutmeg for the filling; set aside. Grease a bread pan; set aside. Melt remaining 1/4 cup butter until browned; go ahead and set that aside too.

6. Punch down the dough and knead in remaining 2 tablespoons of flour; cover with a towel and let rest for a few minutes.
7. Roll the dough out on a lightly floured surface until it's about 12x20 or larger; brush butter all over dough and cover with cinnamon-sugar mixture.

8. Slice the dough into 6 strips and slice those strips into 6 pieces each (6x6=36 squares); stack the squares and turn in to bread pan. Place a kitchen towel over the pan and place in a warm place for 30-45 minutes, or until almost doubled in size.

9. Place a rack in the center of the oven and preheat to 350*. Bake for 30-35 minutes, until the top is very golden brown.

10. Remove from the oven and allow to rest for 20-30 minutes; serve warm.

Nutella Baklava

Nutella Baklava
1/4 c honey
1/4 c water
2-4 cinnamon sticks
1 c Nutella
1/2 c almonds, roughly chopped
1/2 c walnuts, roughly chopped
1/2 c shredded coconut
1 t ground cinnamon
1/4 t salt
2 puff pastry sheets
a scant 1/4 c softened butter, melted

1. Preheat oven to 400*; foil and butter a cookie sheet.
2. In a small pot, combine honey, water, and cinnamon sticks; warm over low heat until honey dissolves, stirring occasionally.
3. Bring heat up to medium and allow to boil for about 5 minutes; take off heat and set aside.
4. Unfold puff pastry and cut along folds so that each sheet is in three sections; cut each section into fourths (24 total squares).
5. Place squares on cookie sheet and brush each one with a little bit of butter.
5. Microwave Nutella for 45 seconds; spread a dollop (about a tablespoon) on 16 of the squares.
6. Combine nuts, coconut, cinnamon, and salt in a bowl and sprinkle evenly over Nutella squares. Lay one Nutella square on top of another and top with a plain square. You should end up with 8 stacks.
7. Bake for 20-25 minutes; drizzle with honey syrup before serving.

Mug Coffee Cake

Mug Coffee Cake
2 T butter, softened, separated
2 T + 2 t sugar, separated
1 egg white
2 T sour cream
1/2 t vanilla
1/8 t baking powder
6 T flour, separated
2 t cinnamon, separated
1 T brown sugar

1. Cream 1 tablespoon butter and 2 tablespoons sugar in a mug; add egg white, sour cream, and vanilla.
2. Stir in baking powder and 4 tablespoons flour; swirl in 2 teaspoons sugar and 1 teaspoon cinnamon.
3. In a small bowl, mix remaining tablespoon butter, 2 tablespoons flour, brown sugar, and 1 teaspoon cinnamon; sprinkle over cake mix in mug.
4. Microwave, on high, for about 1 minute and 20 seconds.

Gingerbread Cookies

Gingerbread Cookies
6 T butter, softened
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 t vanilla
3 c flour
1 T ground ginger
3/4 t baking soda
1 1/2 t baking powder
2 t cinnamon
1/4 t salt
1/4 t allspice

Icing (opt):
1 c powdered sugar, sifted
1-2 T milk
food coloring, opt

1. Cream butter, sugar, and egg with an electric mixer on low; add molasses and vanilla and mix until combined.

2. Sift together flour, ginger, baking soda, baking powder, cinnamon, salt, and allspice. Fold dry ingredients in to butter mixture and mix on low until just combined.

3. Remove the dough from the bowl, halve it, and wrap it in plastic wrap; place in fridge for an hour.

4. Preheat oven to 350*; line cookie sheets with parchment paper.
5. Let the dough sit at room temperature for about 15 minutes until pliable. At this point you can either roll out the dough and cut it out with cookie cutters or roll in to balls, roll those in sugar, and press down with a fork (like peanut butter cookies) before baking.
6. Bake for 10 minutes, until edges just begin to brown; transfer to wire racks to cool.
7. To make the icing, combine the powdered sugar and milk. Divide the mixture into different bowls and dye as desired.

Stollen

Stollen is a traditional German cake, typically eaten during the Christmas season.
(I tweaked this recipe from Food Network)

Stollen
For the Fruit:
1 c mixed dried fruit (I used dried pineapple and cranberries)
1 c raisins
1/4 c dark rum (or orange juice)
For the Sponge:
1 pkg (or 2 1/4 t) yeast
1/4 c warm water
2/3 c warm milk
1 t honey
1 c flour
For the Dough:
1/3 c honey
1 egg, beaten
1/2 c butter, softened
zest of 1 lemon
1 t salt
1/2 nutmeg
1/2 c chopped almonds, toasted
3-4 c flour
For the Filling:
2 T butter, melted
2 t cinnamon
3 T sugar
For the Topping:
1/2 c powdered sugar

1. Prepare Fruit: Combine the mixed fruit, raisins, and rum; cover and set aside; shake every so often to coat the fruit with the rum.

2. Prepare Sponge: In a large bowl, sprinkle the yeast in to the water to soften; add the milk, honey, and flour. 3. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
4. Make dough: In stand mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge; using the paddle, beat the mixture on medium low speed for 2 minutes.
5. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl (or in my case, until you start to see flour hanging out at the bottom of the bowl, not getting mixed in).
6. Change to the dough hook; continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
7. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil; cover with a kitchen towel and let rise until doubled, about 1 hour.
8. Shape and Fill: Turn the dough out onto a slightly greased surface; divide the dough in half and roll each half into a 7x9-inch oval.
9. Brush the melted butter over the top of the ovals; combine the cinnamon and sugar, and sprinkle over one half of each oval, lengthwise.
10. Fold the dough in half lengthwise and carefully lift onto cookie sheet lined that's been lightly greased or lined with parchment paper; press lightly on the folded side of the dough to help the loaf keep its shape during rising and baking.
11. Second rise: Cover with a kitchen towel and let rise for 45 minutes.
12. Preheat oven to 375*; bake for 25 minutes. Immediately place loaves on a cooling rack.
13. Sprinkle heavily with powdered sugar just before serving.

Pancake Mix

Pancake Mix

2 c [whole wheat] flour

1 c old-fashioned oats

2 T brown sugar

2 t baking soda

1 t salt
2 T flaxseed (opt)

4 t cinnamon (opt)
½ c chopped almonds (opt)

1. Combine all ingredients in food processor.

For every 1/2 cup of mix, combine with 1 egg white and 1/2 cup water.
Each 1/2 cup of mix yields 2 pancakes; makes 4 cups of mix.

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Becky's Cinnamon Rolls

I grew up eating these every Christmas morning. Merry Christmas!

Becky's Cinnamon Rolls
1/4 c butter, melted
3 T cinnamon
1 1/2 c brown sugar

1. Follow my roll recipe, when you get to step #6, roll out the dough until it is about 1/4" thick.
2. Spread butter over dough, making sure not to go all the way to the edges.
3. Combine cinnamon and brown sugar, sprinkle generously over butter.
4. Starting at one end, roll the dough up on itself; when you get to the other end, pinch the dough together to make a seal.
5. Cut the dough into cinnamon rolls of desired size* (I shoot for about 1"- 1 1/2"); place on greased baking sheet and continue recipe from step #7.
6. Frost as desired.
*An awesome trick that my mom uses for cutting cinnamon rolls is to use floss - lay it under the log of dough, cross over the top where you want to cut, and pull. Easy Peasy.

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)