baked french toast

Although living alone has some definite perks, it also requires some creativity when food is involved. Last week I happened to have a beautiful loaf of bakery bread with no possible way to eat it all before it got stale. So instead of gorging myself on sandwiches, I added some apples and blueberries and baked up this delicious french toast! 

This recipe will yield quite a large batch of this yummy brunch bake. I only made about half of it for myself. It lends itself easily to adaptation, meaning you can sub in whatever fruit or milk products you have on hand! And oh my goodness, the way this smells as it cooks? Out of this world. You can also prep everything at night and refrigerate until you're ready to bake and serve in the morning, making it a fantastic option for when you have guests! 

What You'll Need:

• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 pinch Nutmeg 
• 1 stick Cold Butter, Cut Into Pieces
•  Fresh Fruit (optional)

What To Do:

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe from The Pioneer Woman 

coffee and cream cupcakes

These tasty cakes were the last treats I made this summer for the students at OMBC. It had been an especially trying day, as I faced closed doors concerning housing, loans and moving logistics. I was frustrated and irritable and decided I needed to bake. I scoured my pinterest cupcake board for inspiration and decided on this fantastic recipe from Annie's Eats. 

Meticulously measuring out the ingredients calmed my frenzied spirit. The sweet aroma of espresso powder and sugar dissolved my frustrated exterior into a vulnerable state. Now I don't know about y'all but God speaks to me through food. Alone in the kitchen, my guard down, God began to surround me with His presence. 

If you've ever made a swiss meringue buttercream (which is what this recipe calls for), you know that even the tiniest  can dissolve the beautiful, fluffy concoction into a soupy mess. I managed to whip the sugared egg whites into a perfect fluff, watched the butter thicken the concoction into a beautiful frosting. But then, for no apparent reason, the mixture broke down into a separated, ugly mess. The recipe assured me that if I kept mixing it, the frosting would come together. 

And God whispered to me- it's not together quite yet. This frosting, your life. You can't see how things are going to work out but if you wait and have faith, they will.

Five minutes later, the frosting returned to its glorious state of light loveliness. 

And you know what? Not everything in my life is answered for or makes sense right now. But all of the major things I was stressed over that night have been resolved! God is faithful.

Aside from the spiritual significance of these beauties, the flavor and texture are really divine. They have rich coffee flavor (I actually added more espresso powder than the recipe calls for). Buttery, light-as-air frosting balances the moist cake perfectly. One student even said these were the best cupcakes she's ever had! 

What You'll Need:

(makes 18-22 cakes)

for the cakes:

3/4 cup (1.5 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

2 cups all purpose flour 

1 tsp baking powder

1/4 tsp salt

1 tbsp espresso powder

1/2 cup strong brewed coffee

1/4 cup + 2 tbsp buttermilk 

for the frosting:

3 large egg whites

1/2 cup sugar

1 vanilla bean, split lengthwise 

3/4 cups unsalted butter, at room temperature

2 tsp espresso powder

2 tsp very hot water 

What To Do:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, mixing well after each addition.  In a small bowl, combine the flour, baking powder, salt and espresso powder.  Whisk to blend.  In a liquid measuring cup, combine the coffee, buttermilk, and coffee liqueur.  With the mixer on low speed, add in the dry ingredients alternating with the liquids, mixing each addition just until incorporated and beginning and ending with the dry ingredients.

Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Scrape in the seeds from the vanilla bean pods.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Remove about half of the frosting to a bowl and set aside.  In a small bowl, combine the espresso powder and hot water and whisk to dissolve.  Blend the espresso powder mixture into the frosting remaining in the mixing bowl until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fit a pastry bag with a large tip. Fill one side of the pastry bag with the vanilla frosting, and then fill in the other side with the coffee frosting. Pipe a test streak until you see both colors coming out of the tip.  Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.

Recipe from Annie’s Eats

Soft Chocolate Chip Pecan Cookies

A few months ago, my friend Kerrie shared this recipe for cookies during our Foodie edition of the Girl Behind the Blog. They looked divine so I pinned them for later use. 

Fast forward to this summer when David mentions that his favorite cookies are anything with chocolate chip + nuts. So for the Tuesday night youth Bible study I decided to whip up a batch for everyone to enjoy (the recipe makes 6 dozen). It was one of those days when nothing seemed to be going right and I just needed to bake. 

Y'all.

You don't even understand how good these cookies are. They stay soft for days! No hard cookies here. The chocolate chips stay melty and perfect and the pecans add just the right amount of nutty crunch!

I highly recommend these for the next time: 

• you want to bake
• you have to make something for a bake sale
• you want to do something nice for someone else
• you are in charge of dessert for a party/get together
• you're hungry

Basically, make these cookies, ASAP.

What You'll Need:

(makes six dozen)

4 1/2 cups unbleached all purpose flour
2 tsp baking soda
2 cups unsalted butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4oz) packs of instant vanilla pudding
4 eggs
2 tsp vanilla extract
4 cups chocolate chips (I use a mix of semi-sweet chocolate, dark chocolate and milk chocolate chips)
2 cups chopped pecans 

What To Do:

Preheat oven to 350 degrees. Grease baking sheets and set aside. 

In a medium mixing bowl, sift together the flour and baking soda. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar. Beat or whisk the instant vanilla pudding until mixed well. Whisk in the eggs and vanilla extract.

Add the flour mixture and stir together. Finally, add the chocolate chips and pecans/walnuts. Mix slowly.

Spoon out tablespoon sized portions and roll between hands to form balls (like a golf ball). Bake for 15 minutes at 350 degrees. Remove from oven and let sit 10 minutes before removing. Move to a wire rack to completely cool. Store in an airtight container.

Recipe from Kerrie Williams

Carrot Cupcakes with Cream Cheese Frosting

I love the 24 Carrot cupcake from Hey Cupcake!

but I've never attempted to make one myself.

After getting a request from our associate pastor,

I gave it a try.

They turned out surprisingly well! 

There's a great balance of spice, moisture and sweetness

Plus, cream cheese frosting just makes every cupcake more dreamy.

I used this recipe, but don't own a food processor

so I hand grated the carrots and mixed everything in my stand mixer

It still turned out great!

I also added a vanilla bean to the frosting for some pretty

flecks of vanilla and an extra boost of flavor.

What You'll Need:
makes 20-22 cupcakes
2½ cups (12.5 oz) all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil
1 cup chopped pecans

For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted

What To Do:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups).  Add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the bowl of the food processor and fit with the metal blade.  Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil in a steady stream through the feed tube.  Continue to process until the mixture is light in color and well emulsified, about 20 more seconds.  Transfer the mixture to a large mixing bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners.  Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Source: Annie's Eats, cupcakes adapted from Baking Illustrated, frosting adapted from Confections of a Foodie Bride

Chocolate Cupcakes with Cream Cheese Frosting

I christened my new stand mixer 

by making these beauties

The great part was that I had all the ingredients already 

and didn't have to go buy anything

the other great part was that they came out moist and fluffy, 

but still firm enough to hold a pretty shape and some yummy frosting

And since one roommate doesn't eat gluten and one doesn't eat refined sugar,

I'm enjoying these a LOT more than I should :)

What You'll Need:
for cakes:3/4 c. cocoa powder
1 & 1/2 c. all-purpose flour
1 & 1/2 c. sugar
1 & 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt
2 eggs
3/4 c. warm water
3/4 c. buttermilk
3 tbsp vegetable oil
1 tsp. pure vanilla extract
for frosting:
2 8 oz pkg cream cheese, softened
1 cup powdered sugar
1 tbsp vanilla extract 


What To Do:
Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liners; set aside.

With the whisk attachment of an electric mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and mix on low speed until smooth, about 3 minutes. Scrape down the sides and bottom of bowl as needed.


The batter is very wet. Pour into a large glass measuring cup to easily pour into muffin cups.

Fill baking cups 2/3rd full of batter. Bake about 20 minutes until a toothpick inserted in the middle comes out clean and the tops bounce back when lightly pressed. Cool on wire racks 10 minutes, then invert and remove from pans.  Cool completely on the wire racks.


Meanwhile, on medium speed beat together cream cheese, vanilla, and powdered sugar until fluffy and well blended. Check frosting for sweetness. If you like it sweeter, add another 1/2 cup powdered sugar, blend well and taste. (I don't normally measure out sugar for this part because I don't use a whole lot.)


Once cupcakes are completely cooled, fill a piping bag or Ziploc bag with frosting and pipe a generous amount of frosting in a swirl on each cake.

Cupcake recipe from Bake at 350, originally from Martha Stewart Cupcakes

Caramel Brownies

Forget healthy New Years' resolutions.

Y'all these brownies were so good. 

Gooey, rich and a deeply genuinely chocolatey. 

At first I wasn't totally sure about the caramel layer

 but, trust me, it blends so well with the chocolate.

I made these for a student's birthday so I only got to eat one 

(well, half of one since I shared it with my roomie), 

but after I had delivered the remaining brownies

 I really wished I had made more. So I might just do that.

They were that good.

And they smelled so good that I couldn't wait for them to cool completely

I cut one out while it was still warm and had oozing caramel and chocolate chips.

Yum!

I didn't add pecans to this batch because honestly it didn't need them.

I might try it next time though and call them turtle brownies!

And, you can always do like 500 sit ups and work these off ;)

What You Need:

For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

What To Do:

Preheat the oven to 350˚ F.  Grease a 9×13-inch baking pan.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Or,do what I did and microwave in 30 second intervals, stirring in between, until completely melted.) 

Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  

Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Cut into individual squares and store in an airtight container. If you don't eat them all out of the pan right there. 

Source: From Annie's Eats, slightly adapted from The Pastry Queen by Rebecca Rather

Tuxedo Cake

This was the finale to our Christmas dinner.

Isn't it pretty?

The best part about this cake it that the components are simple

I put this together over two days 

(which further simplified the process)

It's a basic, but very moist, chocolate cake 

whipped cream filling and frosting

and a chocolate ganache

I garnished with chocolate covered strawberries

but I've seen all kinds of cool things you can do on Pinterest! 

I also cut the recipe to 2/3 its original proportions

and made it a two layer cake. 

It was still HUGE. 

What You'll Need: 

For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

What To Do:

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice with a long, sharp knife, wiping the blade clean between slices.

adapted from Annie's Eats 

Pumpkin Cake Balls

taken on a cheap digital camera in my parents' backyard- 

definitely a keeper! 

My Thanksgiving holiday was pretty packed full of travel and family time. 

I drove to my parents home on Wednesday night, 

went to my maternal grandparents on Thursday, 

visited a friend, took family pictures and 

saw Breaking Dawn with Lindsey on Friday

 and went to the paternal grandparents on Saturday

... and then drove back to Austin! 

With all that driving, I knew I wouldn't be able to prepare 

a grand cake or fancy schmancy dessert to take to either of our celebrations. 

So I made cake balls instead! 

I prepped them ahead of time 

and they traveled really well.

Plus they were great after a huge turkey lunch 
when people just wanted a little bite of dessert 

and couldn't commit to a whole slice of pie.

The first kind I made were actually Oreo balls. 

They're divine! And so stinkin easy. 

What you'll need:
1 package Oreos
1 8oz package cream cheese
Chocolate Bark
White Chocolate Bark 


What To Do:

1. Crush one package of Oreos (not Double Stuff).
2. Mix cookie crumbs with one 8oz package of cream cheese.
3. Once thoroughly combined, form into balls and chill for at least thirty minutes to set. 
4. Once set, dip in white chocolate bark and drizzle with semisweet chocolate bark.
5. OR make them double chocolate and dip them in the semisweet chocolate!

I also make pumpkin cake balls. 

I used Hey Cupcake!'s Pumpkinator recipe that they shared here. 

What You'll Need:

1 cup Vegetable Oil
3 Large Eggs
1 2/3 cup Pumpkin Puree
1/2 tsp Vanilla Extract
1 3/4 cups White Sugar
1 2/3 cups All Purpose Flour
1 1/2 tsp Baking Soda
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Pumpkin Pie Spice

Chocolate Bark

White Chocolate Bark 

What To Do:
1. Pre-heat your oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan lightly with cooking spray.
2. Combine vegetable oil, eggs, pumpkin puree, and vanilla extract using a whisk or hand-mixer. Blend until smooth. Mix in sugar.
3. In a separate bowl combine flour, baking soda, baking powder, salt, and pumpkin pie spice by sifting the ingredients together.
4. Gently fold the flour mixture into the pumpkin mixture until fully incorporated.
5. Pour batter into baking pan.
6. Bake for 25-35 minutes. Cake is done when it reaches a dark rich color and the top spring back slightly when touched.
7. Allow cake to cool completely.
8. Once cooled, crumble cake in a large bowl. Stir in one package storebought cream cheese frosting. 
9. Allow to set in refrigerator for thirty minutes, or until set.
10. Dip in melted white chocolate bark (or semisweet chocolate bark) and sprinkle graham cracker crumbs over the top! 

The pumpkin cake was super moist though, so in retrospect 

I probably wouldn't have added the cream cheese frosting. 

Maybe instead, add 4 oz of plain cream cheese. 

Because store bought frosting is gross anyway :)

The recipe makes quite a few cake balls so they traveled 

to both grandparents' homes and to my youth group 

this week where they were eaten up! 

the entire dessert selection at grandma's- TWO red velvet cheesecakes, mini pecan pies, coconut cream pie, cookies, strawberry shortcake. So good. 

What's your favorite cake ball flavor combo?

Chocolate Peanut Butter Cup Cookies

I made these guys for our Thanksgiving luncheon at church.

I had to grab two to take a picture of before they were all gone... 

because they went fast! 

They include my absolute favorite dessert flavor combo-

 Chocolate + Peanut Butter!

And besides the actual peanut butter cups, 

I had all of the ingredients on hand- 

basic ingredients but fantastic outcome. 

Oh and the dough was awesome. 

I probably could have just eaten that.

These would make a great Thanksgiving Day treat,

a definite crowd pleaser! 

What you need:

1½ cups plus 2 tbsp. all-purpose flour

6 tbsp. cocoa

½ tsp. baking soda

½ tsp. coarse salt

¾ stick (6 tbsp.) unsalted butter, at room temperature

¼ cup plus 2 tbsp. creamy peanut butter

½ cup sugar

½ cup brown sugar

1 large egg

1 tsp. vanilla extract

2 tbsp. milk

2 cups coarsely chopped peanut butter cups

What to do:

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.  In the bowl of an electric mixer, combine the butter, peanut butter, and sugars.  Beat on medium-high speed until light and fluffy, 1-2 minutes.  Add in the egg, vanilla extract, and milk.  Blend until smooth.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart.  Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls.  Bake 12-14 minutes, rotating the pans halfway through baking.  (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool.  You don’t want to overbake them.)  Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.

Recipe from Annie's Eats, originally from King Arthur Flour.