Baked French Toast

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2 posts in one month! Haven’t done that in a long time.

This past weekend was pretty busy and eventful. It was fun, but also tiring. I have retreats the next two weekends, so the next couple weeks will be equally if not more exhausting. Saturday started off with a brunch for the non-undergrad women at my church. My roommate and I “hosted” (albeit at someone else’s house), so we made lots of food including the french toast from this post, scrambled eggs with cheddar and spinach, and hashtagbrowns (aka #browns). We also played some get-to-know you Bingo which revealed the “beliebers” among us as well as the die-hard T-Swift fans, and made cute bookmarks.

Yesterday I played basketball and badminton for the first time in months. It was really fun and it was nice to get some exercise, but man I am SORE today. My roommate and I hosted Sunday dinner last night, although I didn’t actually help cook. As many of you know, my church has hangouts on Sundays that involve sports and dinner. We started out a few years ago with just a handful of young adults (like, 15), and last night we had 49 young adults and undergrads! We are looking to find a new venue though since 49 people in an apartment is just a teensy bit cramped.

There were a few other things that happened this weekend, but those were the highlights. A few people at brunch asked me for the recipe for the french toast, so I figured it was worth putting up here. It’s funny because my pastor’s wife actually sent this recipe from Rachel Sheldon’s blog almost 2 years ago for a baby shower. She was at the brunch on Saturday and didn’t recognize it!

I ended up making a few adjustments, but all in all the recipe was really good!

Ingredients
1/2 cup melted butter (1 stick)
1/2 cup brown sugar
1 loaf Texas Toast
4 eggs
1 1/2 cups of whole milk
1 teaspoon vanilla extract
cinnamon for sprinkling

Preheat oven to 350.
Mix melted butter and brown sugar.
Spread 1/2 of the butter/brown sugar on the bottom of a 9×13 pan
Layer Texas toast slices on top of that.
Spread the other 1/2 of the butter/brown sugar mix on top of the bread slices.
In a separate bowl, beat 4 eggs. Add in milk and vanilla extract.
Pour 1/2 of the eggs mixture on the bread. Sprinkle on a little cinnamon.
Put a second layer of toast.
Pour the rest of the egg mix on top and sprinkle with cinnamon.
Cover with aluminum foil and bake for 30 min, covered.
Remove foil and bake an additional 15 min.

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Caramel Stuffed Apple Cider Cookies

Winter = dark = no good natural lighting

Winter = dark = no good natural lighting

So it’s been a while since I last posted (I feel like I say that a lot). As usual the lack of posts hasn’t been due to an infrequency of cooking here, but rather due to the fact that a) I haven’t cooked many new things lately, b) of the the new things I have tried, none of them have been all that visually appealing, and c) I’m often times too lazy to try to make them visually attractive for a picture.

I did try some new slowcooker recipes for coq au vin, chili, and broccoli cheddar soup. The first two turned out quite well, but the broccoli cheddar soup was a major disaster. I’m not sure exactly what happened, but some form of dairy curdled and stuff burned, and it was all in all unpleasant. I think it’ll be a while before I attempt another cream-based slowcooker soup.

The coq au vin recipe turned out pretty well. Unfortunately I can’t remember what recipe I used (it happened in September) and I also didn’t take a picture of it. All I can remember is that I used chicken thighs, garlic, mushrooms, frozen pearl onions, carrots, and red wine. I think I browned the chicken before putting it in the slowcooker so that the chicken would maintain intact, but that’s about all I remember. It was good though, so I might try it again and actually write down what I do.

The chili was for snacks after service at church one Sunday when my family group was in charge. We ended up making probably around 100 servings in 8 slowcookers. I have a picture of how it turned out (below), but it’s not a picture that’s worth making a whole post on. I also freehanded a lot of the recipe, so I don’t have measurements of what went into it. I might also try this one again to actually get a recipe.

photo

Anyhow, for some reason I felt like baking cookies, looked through my repository of saved off cookie recipes, and well here they are! The recipe came from Scrambled Henfruit. I followed it pretty closely, but instead of using the individually wrapped caramel candies I used caramel bits because they didn’t require manually unwrapping each caramel. As a result, the caramel to cookie ratio ended up a little low because I wasn’t sure how many bits to use per cookie. I used 5, so probably 7-8 is the right number.

Regardless, the cookies still taste pretty good. I guess I’ll find out tomorrow whether other people (other than me, my fiance, and my roommate) like them.