Sunday, November 28, 2010

Creme Brulee French Toast

Creme Brulee is probably one of my top three desserts.  I LOVE it!  When I found this recipe I just had to try it.  I know that I just posted a French toast recipe a few days ago, but this one is different.  It is an overnight recipe so it's great for Christmas morning or for when you have overnight guests.  It has a yummy crunchy/sugary/chewy layer--just like a creme brulee!  I would think that it would be extra yummy served with strawberries!

1/2 cup butter

1 cup brown sugar

2 TBSP corn syrup

1 loaf of Texas toast (thick sliced bread)

5 eggs

1 1/2 cups half and half cream

1/4 tsp salt

1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture into large, greased jelly roll pan (cookie sheet) Spread to cover completely. Place 12 slices Texas toast bread in a single layer to cover pan (You kind of have to squish them together--but they will fit!). Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from the pan and serve. If not serving immediately, turn each slice over( this will prevent bread from sticking to the bottom of the pan.)

Saturday, November 27, 2010

Mini Hot Browns

If you have read some of my previous posts, you know that it is hard to get my husband excited about a recipe.  Get excited...because he gets excited about this one!  In other know it has to be good!  I make these every year for Derby and decided to use the left over Thanksgiving turkey for these today.  Very yummy!

  • 1 teaspoon chicken bouillon granules
  • 1/4 cup boiling water
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup half-and-half cream
  • 1 cup (4 ounces) shredded Swiss cheese
  • 18 slices snack bread
  • 6 ounces sliced deli turkey (or leftover Thanksgiving turkey!)
  • 1 small tomato, thinly sliced 
  • 5 bacon strips, cooked and crumbled

  • In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat.

  • Place bread slices on a baking sheet. Layer each with turkey, tomato and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. 

Call the Dentist! Popcorn

My daughter put together this little concoction last night.  It was pretty good and VERY sweet!

2 bags of buttered microwave popcorn
1 bag of white chocolate chips
3/4 cup mini m&m's
3/4 cup mini semi-sweet chocolate chips

Pop popcorn and empty into large tupperware bowl.  Heat white chocolate chips in a glass bowl in the microwave (stirring every 30 seconds) until melted.  Pour over popcorn.  Add remaining ingredients.  Place lid on bowl and shake.  Spread on large cookie sheet so that the chocolate can dry.

Wednesday, November 24, 2010

Cranberry-Orange Sauce

I have made this several times and I absolutely love it.  It tastes so good slathered on a thick slice of turkey!

1 12 oz. bag of fresh cranberries
3/4 c. sugar
zest and juice of one orange
1 cinnamon stick

Combine zest, juice, sugar, and cinnamon stick with 1/2 cup of water.  Cook over medium-high heat until sugar dissolves.  Add cranberries and bring to a boil.  Once boiling, reduce heat to low and allow to simmer.  Simmer until the berries have popped or you can press them easily against the side of the pan to squish them (I don't like whole cranberries in my sauce).  Cool to room temperature or refrigerate.  Remove cinnamon stick before serving.

Monday, November 22, 2010

Fantastic French Toast

I really wish I could remember where I found this recipe so credit could be given where it's due.  I remember when I came across it I thought, "Why do I need a recipe for French toast?"  But this is so good and I don't think I will ever make French toast again without it.  It's very simple and has quite a bit more milk than I would normally use but I think that is why I like it so much.  Sometimes there is just entirely too much egg on my toast and it looks like an egg sandwich rather than French toast.  I will be posting an apple cider syrup recipe sometime soon that would be delicious with this.  Enjoy!

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of Texas toast

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned.

Sunday, November 21, 2010

Pumpkin Cream Cheese Muffins

First, I just want to say that I have not abandoned my little recipe blog.  I started working on my Master's degree this past September and it has consumed me!  I haven't been cooking much and what I have cooked has not been "blog worthy."  

However....I am on break until January and I am so excited to get back in the kitchen!  I started yesterday by making these muffins.  They involve a few extra steps compared to the run-of-the-mill muffin--but let me tell you...this is not your run-of-the-mill muffin!  The extra time is SO worth it!

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice*
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold butter, cut into pieces

*I bought pumpkin pie spice and it has mysteriously vanished from my spice drawer.  My toddler loves to pull that drawer open and play with all of the spices so I feel quite certain I will find it somewhere one day.  ANYWAY, I had to make my own pumpkin pie spice (which were actually a lot of the spices I had already used) and here is the mix:
2 Tbsp. cinnamon
2 tsp. ground nutmeg
2 tsp. ground ginger
1 1/2 tsp. ground allspice
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.
To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  I lifted the liners and tilted them a little (see picture) to ensure the bottom was completely covered.  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle about 1 1/2 tsp. of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  
Recipe from