Tag Archives: Cinnamon sugar

French Toast Rolls

20 Mar

Soccer has started. This means that I will be making breakfast for dinner many, many, many times during the next couple of months. Here is an awesome variation of french toast! My kids, of course, still had to add syrup, but the filling was good enough for me. Get creative with what you stuff with. ūüôā I used different combos: raspberries and cream cheese, Nutella and raspberries, and Nutella and cream cheese. My favorite was the Nutella and cream cheese!

photo 2

Ingredients

 

  • 8 slices white sandwich bread
  • softened cream cheese, diced raspberries, Nutella (or whatever fits your fancy! – bananas, strawberries, peaches…)
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan

 

  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.

 

photo 3

Original recipe: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

 

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Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. ūüôā

photo 1

INGREDIENTS

For the doughnuts:
3¬Ĺ cups all-purpose flour
4 tsp. baking powder
¬Ĺ¬†tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¬Ĺ tsp. ground nutmeg
¬ľ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
¬Ĺ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
¬Ĺ¬†cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¬ľ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. ¬†Whisk to blend, and set aside. ¬†In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. ¬†Stir in the egg, then the egg yolks, and then the vanilla until incorporated. ¬†Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. ¬†With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. ¬†Once the dough is mixed, cover and chill for at least 3 hours or until firm. ¬†(The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.) ¬†
  • On a well-floured work surface, roll or pat out the dough to a ¬Ĺ-inch thick round. ¬†Sprinkle the surface of the dough with flour. ¬†Using a 2¬Ĺ to 3-inch round biscuit cutter, cut out rounds of dough. ¬†Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. ¬†Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. ¬†Attach a thermometer to the side of the pan and heat the oil to 365-370ňö F. ¬†Add the rings of dough to the hot oil so that they are in a single layer and not touching. ¬†Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. ¬†Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. ¬†Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. ¬†Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. ¬†When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze,¬†combine the powdered sugar and spices in a small bowl. ¬†Add the milk and whisk to combine, until a thick glaze is formed. ¬†If necessary, add a bit more milk to thin the glaze out. ¬†Dip the remaining half of the doughnuts in the glaze. ¬†Allow the glaze to set before serving.