Archives for the month of: January, 2016

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No surprise here. ANOTHER BuzzFeed Tasty treat.  They’re just SO GOOD! I can’t help it, and y’all KNOW you like when I make ’em, so shut it LOL!  This crazy sweet treat , Cinnamon Roll French Toast Bake, was just as easy, if not easier, than the dish in my previous post, the Blueberry Croissant Breakfast Bake.  The day I made all this stuff, I must’ve been in a G-REAT mood, because I usually make one pan of something hot and call it a day.  But, I was feeling like Betty Crocker & Patti Labelle all in one that day, so it just flowed.  My community residents appreciated every bite though, cleaned the pan, DRY.

So, to save time, I did my whole meal prep thing the night before.  I took two cans of cinnamon rolls and  cut them up into little squares.  I believe there were eight cinnamon rolls in each can.  Once they were cut up, I placed them in a 9×13 glass pan, with four tablespoons of melted butter coating the pan, all over.  I left that in the refrigerator, covered with foil, to sit overnight.

The next morning, I pulled the cinnamon rolls from the fridge, let them soften to room temperature.  The overnight step doesn’t change the recipe at all.  That was all my doing.  I took a glass bowl and mixed together six eggs, half a cup of milk, I used 2%, two teaspoons vanilla extract and two teaspoons of cinnamon.  Whisk that up really, really well.  Whisk it.  Whisk it GOOOOOD.

Once that’s done, pour it all over the cinnamon rolls, every last drop.  Then, take a cup of maple syrup and drizzle that on top.  Place that pretty little thang in the oven for 25 minutes at 375 degrees.  When you pull it out of the oven, it’s crispy on top, but the inside is moist, cinnamon roll, hot, soft, sweetness.

Oh, but we’re not done yet.  So, you know the icing that comes in each can of cinnamon rolls?  If they’re not soft enough to drizzle, place them in the microwave for about 15 seconds, not long at all.  Be careful taking them out.  Last, but not least, gracefully, and ever so slowly, pour it all over the cinnamon rolls.  The more the better.  And I do mean that in the fattest way possible.

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Every forkful, when it touches your tongue, your eyes will close and you will be thankful for those little things called…Cinnamon Rolls.

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Welp! I’m back at it, no surprise at all.  Another BuzzFeed Tasty creation…it NEVER lets me down!  AND, my community residents that I cook Saturday morning breakfast for, YES I have to cook them breakfast every Saturday, they can’t get enough of my cooking. Like EVER.  Spoiled rotten.  So, what you see above is the Blueberry Croissant Breakfast Bake.  Super simple to make, no sweat at all, beyond tasty, a real “Good Morning” treat!

You’ll started with an 8oz. package of cream cheese.  Now, I didn’t have an electric mixer, so to make things easier for me, I placed the cream cheese in a glass bowl, nuked it for about 25-30 seconds, softened it right on up for me.  To the cream cheese, add 2/3 cups sugar and one teaspoon vanilla.  Mush it all together with a spatula, cream it real good, until it’s as smooth as you can get it.  Make sure to get all the cream cheese lumps.

Next, go ahead and add two eggs and a 1/4 cup milk.  With those two wet ingredients added to the equation, I had to bring in a whisk and I went to work.  Oh, I put in all my elbow grease, plus some.  I wanted to make sure that the mixture was smooth and creamy.

Now, open up a package of croissants, I had eight total.  Roll up each one and place them in a non-stick pan.  Not a huge pan, I think my pan measured 11×7, it definitely wasn’t 9×13.  Then, take 3/4 cup of fresh blueberries and sprinkle them all over the pan.  I used way more than that.  I think it was a good cup and a half.

***Side Note:  In my opinion, I think a lot of other fruits could be used with this dish.  I’m thinking peaches, blackberries, raspberries and oooooh, strawberries!  Whatever your tastebuds desire.

Once your pan is covered with the blueberries, take your cream cheese mixture and pour it all over the croissants and fruit.  Make sure it’s evenly spread and place it in the oven for 35 minutes at 350 degrees.  As it bakes, you’ll see it all rise slowly, the blueberries explode throughout the dish, the color of the blueberries are gorgeous, and the croissant tops will turn this golden brown color.  Really, the dish is just pretty. It’s perfect to look at.

Everyone’s favorite part…digging in.  The best way to explain the taste is licking the back of the spoon after mixing up blueberry muffin batter.  It was delicious.  The taste of the fresh, hot blueberries, really shone through.  I took a bite with a piece of the croissant and I got the nostalgic taste of a hot blueberry pancake. Sugary sweet, luscious batter, fresh blueberries and buttery croissants, all hot and fresh.  Not a bad combination AT ALL.  As it cooled off, it thickened up a bit and tasted just as good.  Let’s just say, I didn’t have much, if any, to rinse out of the pan.

Now, do you see why my residents love the Saturday morning breakfasts?!

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Let’s be honest.  When you think of a deviled egg, you think of your typical  mashup of yolks, mayo, mustard, salt, pepper and that pretty little sprinkle of paprika, real fancy.  I’m sure it was someone’s auntie or grandmother, or your own, that made them sometime in your life at a special occasion like a family reunion or a funeral *blank stare* BOOOORING.

Go to any restaurant now and it’s the star attraction, one of the best ways to start a meal, very out of the ordinary, but something that you fall in love with instantly.  I’ve had some pretty tasty eggs, very detailed and elaborate, at restaurants such as Del Frisco’s Grille in Dallas, this was the first place I tried them.  One bite is all it took for me and I was hooked.  Another great place is Whiskey Cake Kitchen & Bar in Plano.  This place is overall one of my favorite restaurants, and how unique is it that they change their deviled eggs on a weekly basis.  Keeps you coming back!

Recently though, and I do mean for the last two weeks, I’ve frequented a restaurant that I’ve grown to love, called DISH.  You’ll see one of my  awesome previous posts about their grits.  To DIE for.  No games were played when they made them!  Anyways, I’m getting off subject.  So my past visit, I went to another location, in Dallas.  They happened to have a different menu.  Brunch, but a different menu, give or take some items.  They didn’t even have the Bucket of Bubbles.  I was let down. Severely.  I tried to hide my “spoiled daddy’s girl” face, ordered a Blood-Orange Mimosa AND Truffled Bacon Deviled Eggs.

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They came to the table and they were absolutely beautiful.  So colorful, so vibrant.  Like I say, I take one bite, and by one bite, I mean, I put the whole thing in my mouth and concentrate on tasting every flavor.  The smooth, semi-sweet, mild filling was perfection.  Piped ever-so-smoothly in the boiled egg.  Bacon makes everything better, every sane person knows this, so biting into the thick, savory applewood smoked bacon and the slither of the pickled purple onion garnish, it was just magical.

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I had others with me at the table, so I had to share.  I was upset. Yup. I wanted more *sigh*. Sometimes life, it just isn’t fair, but those deviled eggs, the moment they were placed in front of me so gently, life was great!

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