Tag Archives: baked

Pull Apart Mini Cinnamon Rolls + News!

12 Sunday Jul 2015

Posted by in Baking, Breads, Breakfast, Entertaining, Holidays

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Cinni Mini Pull Apart Rolls

Cinnamon Rolls may be my ultimate weakness. It is hard for me to resist a soft, gooey, sweet roll when I wake up in the morning and am vulnerable…everyone is more vulnerable in the morning, right? I have been waiting for an “excuse” to find a good go-to cinnamon roll recipe for awhile. One you can tweak with fillings depending on your mood or the season, one that isn’t too complicated, one I’ll use over and over.

Cinnamon Rolls!

For this particular “occasion” I knew I wanted to make tinier rolls, maybe ones you could almost just pull out of the pan with your hands and eat in one or two bites…because they are so good you’ll probably have to eat them immediately with reckless abandon instead of taking the time to grab a plate. You can also choose to go the classier route and get a knife and fork…but that’s not something I’m doing much of these days because… Continue reading →

Baked Coffee Cake French Toast.

20 Sunday May 2012

Posted by in Baking, Breads, Breakfast, Easy, Entertaining, Main Dish, Uncategorized

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Sometimes French Toast makes me nervous.  Especially overnight french toast. I always get paranoid I don’t have the right bread and that everything is going to turn into a soggy mess and not cook right the next morning.

But french toast is always good. I don’t know why I worry so much about these things. Plus, Joy the Baker would never do me wrong.

And she didn’t. Because this Baked Coffee Cake French Toast was a hit. And sooo easy!

Warning: you are not going to get uniform pieces of French Toast out of this. Mine almost turned into a delicious bread pudding in the oven. Once it comes out, you’re gonna be scooping out gooey pieces, trying to get a perfect slice isn’t gonna happen. And you know what? It’s better that way. Trust me.

Next time I will probably try it with Challah bread, and fan out the layers so each piece of bread gets a good portion of coffee-cake topping. I highly recommend serving the french toast with fresh berries and whipped cream.

Recipe
Baked Coffee Cake French Toast
From the Joy the Baker Cookbook
Serves 6

For the French Toast:

  • 1 tbsp butter
  • 10 slices stale white or whole wheat sandwich bread
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 1/3 cup granulated sugar
  • 1 tbsp pure vanilla extract

For the Topping:

  • 1/2 cup all-purpose flour
  • 1/4 packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 (1/2 stick) butter, cold, cut into cubes
  • powdered sugar for garnish

Method:

To make the French toast: Melt butter in an 8-inch cast-iron (or any oven-friendly) skillet. Coat the entire pan, including the sides of the skillet with melted butter. Remove from heat.

Slice the bread diagonally. Fan and stack the bread atop the melted butter, cut side down, point side up.

In a medium-sized bowl, whisk together eggs, whole milk, buttermilk, sugar, and vanilla. Once well incorporated, pour the custard over the bread slices into the skillet. Gently press the bread slices into the custard to coat; bread slices will not be completely submerged in the egg mixture.

Cover the Skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight.

Just before you are ready to bake, place a rack in the center of the oven and preheat to 350 degrees F.

To make the topping: whisk together flour, sugar, cinnamon, and salt. Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps. Remove the soaked bread from the refrigerator and sprinkle with crumb topping.

Bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted. Allow to cool for 15 minutes. Sift powdered sugar over the top of the toast and scoop into bowls to serve. This dish is excellent with fresh berries (marinated in a little triple sec and powdered sugar) and whipped cream.

Baked Eggs in Ham Cups.

07 Wednesday Mar 2012

Posted by in Breakfast, Easy, Eggs, Healthy

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Baked Cheesy eggs...in a ham cup.

Man, talk about the easiest, cutest, and tastiest breakfast ever. Well, as long as you have ramekins sittin’ around. (In the famous words of Jordan, “I don’t know what the hell a ramekin is.”) This might be something you could do in a muffin tin, but I’ll have to get back to you on that later.

Right before stickin' 'em in the oven.

Up close and personal...Just ham, chives, cheese and an egg.

Out of the oven at about the 15 minute mark - Poke holes where there are bubbles, then feel free to go crazy and add more toppings! Please excuse the fact that as these were baking the ramekin got kinda crusty around the edges...Also: depending on the size of the ramekin, 2 eggs in 1 ham cup is possible.

Recipe

Baked Eggs in Ham Cups

From So Delushious! 

  • Preheat the oven to 375
  • Spray a ramekin with non-stick spray
  • Line a ramekin with thinly sliced ham, make sure there are no gaps (you may have to use a few pieces of ham)
  • Put in fillings of your choice – we went basic for our first time, chives and cheddar.
  • Crack an egg on top, sprinkle with a little salt and pepper
  • Bake in the oven for 22-25 minutes. At about 15 minutes, pop/poke any bubbles with a fork…at this point you can also put some cheese on top (in Jordan’s case it was about 1 lb. of extra cheese)
  • Note: the eggs may look undercooked, but they definitely aren’t! We overcooked ours a little the first time, but they were still delish!

Baked Pesto Chicken

27 Monday Feb 2012

Posted by in Bloggerific, Chicken, Easy, Main Dish, Weeknight Meals

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Whenever I feel like I need to eat healthier, I head on over to Kalyn’s Kitchen for inspiration on low carb, south beach style recipes. Her food has never disappointed, and I am happy to be finally sharing one on Daily Deliverables.

Baked Pesto Chicken. Only 3 ingredients. Doesn’t get much easier than that.

Super Easy and Cheesy!!!

Of course, I usually cancel out the healthy factor by adding bread, beer, wine, or all of the above to the mix. And probably extra cheese. No one was around to stop me…

Pesto chicken and some crusty bread

This recipe is SO easy. Start by spraying some non-stick spray in a pan and then adding a layer of pesto…

spray pan with nonstick spray. Coat bottom of pan with a layer of pesto.

Lay your chicken on top of the pesto. I always buy Costco’s convenient chicken tenders. I also buy Costco’s convenient jarred Pesto…This is because I once had an incident with homemade Sage pesto that I don’t like to discuss.

lay chicken tenders flat in the pan. Sprinkle with salt and pepper.

The hilarious thing is I seem to lay out the step-by-step photos on the easiest recipes I post.

Cover chicken with remainder of pesto.

Don’t forget to cover the pan with foil before placing in the oven! These don’t take as long to bake as larger chicken breasts, they only took about 20 minutes before I took them out to flip them over.

ready for a generous sprinkling of cheese...

I have this weird thing where I have to flip things that go in the oven to “even them out.” OCD, yes. But I don’t flip everything. It would be pretty ridiculous if I had to flip items like pizza in the oven…

cheese added, ready to go back in the oven.

Recipe

Baked Pesto Chicken by Kalyn’s Kitchen
Makes 4 servings

Ingredients: 
4 boneless, skinless chicken breasts or 8 – 12 boneless chicken tenders
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
1/2 cup grated mozzarella cheese

Instructions: 

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (If you are using chicken tenders, no cutting necessary!)

Spray a baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 20-25 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Turn on your broiler. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted and until you get to desired browned crispiness.Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, and if you are like me you will throw low carb out the window and serve over pasta or grab some crusty bread for dipping. Other options include brown rice, quinoa, or cous cous.