Pumpkin French Toast

pumpkin french toast 102

HAPPY HALLOWEEN!!

Can I tell you over the years I have grown a big distaste for pumpkin. To me it really tastes like a candle… Some things are still okay but other wise I think it tastes like a candle.

This french toast actually tastes pretty dang good I only use a little pumpkin and some cinnamon NOT nutmeg the most candle like flavor in the world. Yuck. But this is candle free I promise

pumpkin french toast 095Guys it’s Halloween!! I’m going to be Minnie Mouse tonight…

That’s just how I roll…

look at me giving you seasonal appropriate breakfast.

pumpkin french toast 097

PUMPKIN FRENCH TOAST

3 eggs

1/8 cup milk

1 teaspoon cinnamon

1/4 cup pumpkin

butter

6 slices of thick cut challah bread

whisk eggs, milk, cinnamon, pumpkin together. Next heat and butter a skillet, Batter both sides of the bread slices and place then battered bread in the skillet cook until golden brown on each side. I cook mine on medium heat.

pumpkin french toast 100

Leroi approved.

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Banana Bread with Peanut Butter Glaze

banana peanut butter 030I am a banana hoarder…

It’s gotten to the point if I open the freezer door I have bananas fall out onto the floor.

I buy bananas eat like half then they get super ripe so I freeze them and then use them for smoothies and such…

It’s been super cold so I don’t want a smoothie, I’m also planning my best friends bridal shower and making a menu that doesn’t really involve bananas so sorry for the neglect bananas!

banana peanut butter 019Mashed frozen bananas…

yesterday was fat Tuesday, I usually eat pancakes or have a doughnuts on fat Tuesday.

I mean who really needs an excuse to eat a doughnut?

I can’t have beignets so doughnuts are a close second…

banana peanut butter 020I couldn’t
have a doughnut yesterday so I made banana bread with peanut butter glaze so it reminded me of a doughnut sorta.

I can pretend its a long john doughnut from Mississippi except extra-large and not yeast risen.

banana peanut butter 022I made a brown butter peanut butter frosting…

No surprise there!

well not from me anyway…

banana peanut butter 024I cut the recipe in half so that’s why mine is so short…

Banana Bread with Peanut Butter Frosting

(recipe heavily adapted from Racheal Ray Magazine)
This is a full recipe so don’t cut this in half unless you want a short loaf like mine.

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/4 cups mashed ripe bananas (3 bananas)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup smooth peanut butter
  • 2 tablespoons salted butter
  • 1/2 cup confectioner’s sugar
  • hot water

Preheat the oven to 350°. Grease a loaf pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the granulated sugar, eggs, mashed bananas, vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter into the prepared pan. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Put the salted butter in a small pan and heat over medium-high heat until melted and nicely browned, about 4-5 minutes. Place the peanut butter in a small bowl and microwave until melted & smooth (about 15-30 seconds). Add the browned butter to the peanut butter and slowly stir in the confectioner’s sugar. If your frosting is too thick, add a tablespoon of hot water into the mix. Pour down the center of the loaf and then smooth out with a butter knife or spatula.

Hey Jamie Bakes Notes:

if you have a doughnut pan or a muffins pan. Use that it would be fun to do! The cooking time should be pretty similar, give or take 5 minutes (more).

Thirsty Thursdays: Cherry Vanilla Boozey Hot Cocoa

cherry vanilla hot cocoa 017I go through phases with drinking hot chocolate… Normally I don’t because I don’t really care for plain chocolate…

But then again, I can easily be persuaded when a drink has liqueur in it. This cherry vanilla hot chocolate is rich, creamy and super decadent.  Umm. Did I mention there’s butter in it!?  And the addition of cherry herring (a cherry liqueur) and white chocolate is wonderful. You can give your child a kid form of it but luckily I don’t have kids and I can drink this all to myself.

I can’t imagine a more perfect drink for that special someone on Valentine’s day. BARF!

And we’re off!

We’re gonna need to scrape the beans out of half of the vanilla pod. We also need to chop up our white chocolate.

cherry vanilla hot cocoa 008In a medium saucepan, we melt butter. Then we add in the vanilla sugar and cocoa powder.

cherry vanilla hot cocoa 010The idea is to make a paste. Now we add our milk. Keep whisking.

cherry vanilla hot cocoa 011And then we add the white chocolate to melt, followed by the vanilla to finish it off…

cherry vanilla hot cocoa 009We need to get our mugs ready. Cherry heering time! I found mine at my dads, you can use kirsch or cherry liqueur .

cherry vanilla hot cocoa 014Fill up the cups with the hot chocolate. Give it a stir. Add your whipped cream on top!

I used the whipped cream in a jar trick.

cherry vanilla hot cocoa 012I garnished with a maraschino cherry….BUT. BUUUUUT. Watch out. If your whipped cream isn’t super thick it just drops right in. Hidden treat for the first one who finishes!

cherry vanilla hot cocoa 015

I think you’re gonna love this. Can’t wait to hear how it goes!

And if you’re looking for something without booze, you might want to add a bit of grenadine to the mix.

Or maybe a cherry extract?

Cherry Vanilla Hot Cocoa

Make 2 drinks or one big drink

1/8 cup granulated sugar
1/2 vanilla bean pod (optional)
2 tablespoons salted butter
1/8 cup cocoa powder
2 cups whole milk
3 oz. chopped white chocolate
2 teaspoons pure vanilla extract
1/3 cup heaving whipping cream
3 oz. cherry heering (cherry liqueur)
2 maraschino cherries, for serving

In a small bowl, scrape the seeds of half the vanilla bean pod and stir in the sugar to combine (this is only if you are using the vanilla bean). Set aside.

Melt butter in a medium saucepan over medium heat. Add cocoa powder,  vanilla sugar or just sugar and whisk until a paste forms. Slowly add milk, whisking constantly. Bring to a simmer over medium-high heat and reduce heat to medium-low. Stir in white chocolate and cook, stirring, until chocolate is completely melted. Remove from heat and stir in vanilla.

Meanwhile, place heavy whipping cream in a small jar. Close lid on the jar tightly and vigorously shake jar until whipped cream is formed, about 2-3 minutes. Serve hot chocolate in warm mugs and spike each mug with 1 1/2 oz. cherry herring. Top with whipped cream and serve with maraschino cherries.

A Simple Breakfast

mac and cheese 015Simple breakfasts are little more than dumping cereal in a bowl… But still are easy

simple breakfasts are when you are having a bad week.

they’re for when your broke and don’t want to accept it….

mac and cheese 011they’re for days for when a smoothie just wont cut it.

the simple breakfast is friends with simple lunch

mac and cheese 012French toast can make you feel fancy when you don’t feel so fancy…

it’s like a quick easy creamy, dreamy bread pudding.

and I live with a brat cat that’s nosey…

mac and cheese 016See… Leroi the brat cat, you’re lucky I like you cat…

I guess he likes simple breakfasts and is here to help me when music doesn’t make me feel better.

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French Toast

4 slices of bread

2 eggs

a splash of milk  (about 1/4 cup)

tiny pinch of cinnamon

butter

Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary. Serve hot and slather in syrup and butter!

Crockpot Pumpkin Apple Sauce

pulled beef 009Sorry for being very M.I.A I’ve been busy making life choices… Like quitting one job and starting another. Thank the heavens that I’m finally out of that crap hole! It’s kinda like having a pep in my step! Actually probably do. It’s possible I can do some step aerobic moves and call it dancing down the street. I don’t freaking care, It’s fall, my best friend is engaged, and I got a new job. Possibly one of the best offers I’ve gotten. No lying during my interview about liking people. Gritting your teeth and smiling to the person that called you rude name. See you later assholes this girl is outta there!

pulled beef 006Okay sorry, I guess I was rejoicing! Haha, Anyway I had a chance to play with my apple sauce recipe and made it with pumpkin too!

It was very fall-y. I ate it with candied pecans, yogurt, potato pancakes, and on a waffle…. I even saved some for my dad.

Is it weird that I’m think about what to make for Christmas already? I guess it is, but I work in an industry that consumes my life around the holidays. So, I guess it’s not that weird… Can’t I just make everyone a taco this year and give them a PBR? I mean I’d take it but I take most free things. Except maybe an onion.

pulled beef 013And today I just got into American Horror Story. I’m a little late But I didn’t have cable for 3 years so Why get interested when I can’t watch it? Anyhow. “Excuse me you are going to die in there”

Okay really I should go so I can watch this online.

pulled beef 014Mmm…

Crockpot Pumpkin Apple Sauce

inspired by my crockpot apple sauce

 

6 Apples

 

1/4  C water

 

1/4 C apple juice or cider (I used cider)

 

1/8 C brown sugar

cinnamon to your liking

2/3 C pumpkin puree

 

juice of half a lemon (optional)

First wash your apples off then peel them. Next chop and slice your apples they can be big chunks. Next you just place all you apples in the crock pot and then all other ingredients, stir everything up. Place the lid on top and turn on low and cook 6-8 hours or on high for 4 hours. Stir occasionally, and once finished you a fork or potato masher to slightly smash the apple sauce or puree it in a blender for a smoother apple sauce. Enjoy!

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Thirsty Thursdays: Pumpkin Chai Latte

pumpkin 010I like my Chai iced… I cheated and used Chai concentrate… Look I’m lazy at 4am and I’m fighting with myself to call out of a job I hate. Since I’m to busy doing that I think cheating is okay.

Besides its 3 simple ingredients, it’s fast that waiting in a crappy Starbucks and paying 4 bucks for a small drink. All of my ingredients cost 6 bucks and I can make more than one and I don’t have to write my name on my cup even though people take your drink still anyway and then they don’t even get the write name half of the time so you know what, screw you Starbucks and your shitty coffee. I mean think about it, I waste my time standing in line for at least 20 minutes and get my wallet raped, and all I get out of it is  the unwanted privilege of standing with a bunch of hipsters that are wearing my leggings that I wore in 1st grade… But look I digress. I figured out how to make this and I know exactly whats going in it. It probably tastes better to and I can have more than one!

pumpkin 006Who is excited about fall?! I am, but I think you knew that, I’ve only been talking about it since July.

Maybe I will sever this at my Halloween party I think I would be a good Idea, I’m still searching for a moose costume and every thinks I’m nuts! guess what? I don’t care… Le roi might be a taco… If so there will be pictures like 8 billion!

pumpkin 007this part is super hard pouring your milk into the Chai… I keep wanting to write chia… I do like chia seeds though…. Do you thing people have started to buy chia pets now just to eat the chia sprouts? yeah I think about weird things.

pumpkin 009You stir in into the chai latte mixture. The pumpkin just blends right in.

It’s like a liquid pumpkin pie… yum.

PUMPKIN CHAI TEA LATTE

3/4 cup of chai tea concentrate

3/4 cup milk (cows, almond, soy, coconut)

1-2 tablespoons of canned pumpkin

ice (optional)

pour tea and milk into a cup and then stir in the pumpkin. Enjoy!

pumpkin 011It also gets a fun orangey color.

HEY JAMIE BAKES NOTES

You can steep your own chai tea just make sure you sweeten it most chai tea concentrates are pre sweetened

saving the rest of the pumpkin, I just put it in a plastic sandwich baggy and put it in the fridge.

you can enjoy it hot or cold  you can heat the tea mixture on the stove or in the microwave just add the pumpkin after you take it off the heat.

Mixed Berry Buttermilk Coffee Cake

buttermilk coffee cake 009My summer love language is pink/purple/peachy and fruity.  All I want to do this weekend is put Van Morrison in my headphones, tool down the bike path on my roller skates at the beach, people-watch, seagull-watch, and express my affections in strawberries and raspberries.

 

 Good, right?  What more do we really need?  (If your answer to that rhetorical question was: VANILLA CREAM CHEESE TOPPING!!!… then you’ve totally come to the right place.)

buttermilk coffee cake 001We don’t even need a bowl for our mellow summer baking.  The berries can come together on a clean counter or a plain ol’ baking sheet.

 

Pile together strawberries, blueberries, and raspberries.

 

This is totally relaxed summer baking.  Embrace it!

buttermilk coffee cake 003It’s super easy no sifting dry ingredients… It’s kinda like mix all ingredients in a bowl and the WHAM BAM SLAP IN A PAN!

I used sour cream, buttermilk, and oil The trifecta of sour cream, buttermilk, and oil is guaranteed to result in good cake karma.

They add moisture and richness, and the cake retains some lightness and fluffiness, courtesy of the buttermilk.

buttermilk coffee cake 005The fruit that s exposed is nice and roasted and the crust is nice and crispy.

Before baking I sprinkled turbinado sugar over the top, which creates a slightly crunchy, chewy, and sweet crust. Underneath the golden browned top lies a moist, rich, soft, creamy, dense, yet tender interior.

 

While baking, the top domes and the berries sprinkled on the surface before baking sink down, creating potholes and craters filled with sweet, juicy berries. Best potholes ever.

buttermilk coffee cake 006The vanilla cream cheese frosting is truly the icing on the cake. It’s sweet, tangy, and the perfect creamy complement to the strawberries and cake. If you have extra frosting and don’t eat it all with a spoon, use it as a dip for fresh fruit.

Breakfast?  Yes.  Afternoon snack?  Sure?  Dinner?  You know I’ve done it.

 

This is an anytime, summertime coffee cake.  Do it up!

Summertime Coffee Cake

Adapted from Averie Cooks

For the Cake
1 cup granulated sugar

1 cup all-purpose flour

1/3 cup sour cream (very thick Greek yogurt may be substituted, although I have not tested it)

1/4 cup buttermilk

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt, optional and to taste

1/2 cup strawberries, halved and loosely packed

1/4 cup raspberries loosely packed

1/2 cup blueberries loosely packed

2 to 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)

For the Vanilla Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened

1/3 cup granulated sugar OR about 1 cup confectioners’ sugar (granulated sugar prevents glaze from getting as ‘crunchy’ when exposed to air, but doesn’t incorporate as smoothly as confectioners’ sugar)

2 to 3 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

For the Cake -Preheat oven to 400F. grease a 9 inch cake pan with  grease and flour the pan; set aside. To the bowl of a stand mixer fitted with the paddle attachment combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute. Transfer batter to prepared pan. Arrange berries uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking). Evenly sprinkle with 2 to 3 tablespoons sugar.Bake at 400F for 30 minutes. Lower the temp to 375F and bake for another 20 to 25 minutes, or until cake is golden, set in the center (it will likely be domed), not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Watch your cake, not the clock. If at any point your cake appears to be browning more quickly in places before the center is setting, cover with foil .Allow cake to cool in pan on a wire rack for about 10 minutes before removing from pan and turning out onto a rack to cool completely. While the cake cools, make the glaze. For the Vanilla Cream Cheese Glaze – Combine all ingredients in a small bowl and beat until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tastes.Drizzle glaze over cake in big ribbons, going up and back, over the surface If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. It makes an excellent fruit dip. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.buttermilk coffee cake 014