Posts Tagged ‘fall’

Baked French Toast with Cinnamon Apples

Monday, November 21st, 2011

Sunday brunch was a huge success! All the credit goes to Erin who planned and executed the perfect menu for a weekend meal with friends. We (Erin) prepped the french toast and a hash brown scramble on Saturday night so all we had to do was bake/crock-pot on Sunday morning. It was easy and took a lot of the stress out of hosting. We even had time to watch awful chick-flicks when we finished the Saturday night prep work. For me, the french toast was a real stand out and I just had to share the recipe.  

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{setting the table}

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{perfection}

Baked French Toast with Cinnamon Apples
Ingredients:
1 c. brown sugar
1/2 c. butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples, peeled, cored, and thinly sliced
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 c. milk
1 tablespoon vanilla extract

Directions:
1. Grease the bottom of a 13×9-inch baking dish and arrange the bread slices.
2. In a large bowl, combine brown sugar, butter, and 1 teaspoon of cinnamon. Add apples. Toss to coat well. Top the bread slices with the apple mixture until evenly covered.
3. Mix eggs, milk, vanilla, and remaining cinnamon (2 teaspoons) until blended well, pour mixture over apples and bread, soaking completely. Cover and refrigerate 4 to 24 hours (overnight).
4. Bake covered with aluminum foil at 375 degrees for 40 minutes. Uncover and bake an additional 5 minutes. Remove from oven and let stand for 5 minutes.

{enjoy!}

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Toasted Pumpkin Seeds

Thursday, October 20th, 2011

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Last night I came home to the “spooky” sight of Jack-o-lanterns staring out at me from the bay windows of my house. Erin had been busy carving pumpkins earlier with her friend Mike, who is in town for a visit. I LOVE carving pumpkins, but I am pretty terrible at it (as evidenced by last year’s cross-eyed owl, pictured below). But, what I lack in carving skills I make up for in willing-to-get-my-hands-dirty skills, which come in handy when making toasted pumpkin seeds.

Erin made a perfectly toasted batch last night by simply tossing the rinsed seeds in olive oil, seasoning with garlic salt, and baking in the oven for 30 minutes at 350 degrees. I can’t wait to carve my pumpkin this year. I am going to take a stab at these Sweet & Spicy Pumpkin Seeds!20111020-105616.jpg20111020-101826.jpg