Caramel Apple Cinnamon Rolls

Over the past few years I have learned one very important lesson: if you're going to make sweets, make sure you have a place to take the majority of the batch. Otherwise, it will all end up in your belly. Which, while delicious, is probably not the wisest idea.

Occasionally, Adam and I argue on this point. This was one of those times.

Of the 12 cinnamon rolls, I gave away 5, and I totally suffered the husband stink-eye look when I gave any of them away. But, there's no way we each need 6 of these rolls. As much as we want to eat them.

I first saw the idea for this over on The Spiffy Cookie and couldn't get the thought out of my head. Of course throwing some diced apple into cinnamon rolls makes perfect sense, why oh why did I not think of this before? It took me less than a week to get into the kitchen and make my own.

Caramel Apple Cinnamon Rolls

Adapted from: Allrecipes.com

1 cup warm 1% milk (105 - 115 degrees F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
2 eggs, at room temperature
1/3 cup butter, melted
1 teaspoon kosher salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/3 cup butter, softened
4 small apples, peeled and diced (I used McIntosh)

1/2 cup whipping cream
1/3 cup granulated sugar
1 cup brown sugar
1 tablespoon butter

In a large mixing bowl, stir together the milk, yeast, and 1 tablespoon granulated sugar. Let sit for 5-10 minutes, or until the top of the mixture is foamy. Mix in the eggs, melted butter, salt, and remaining 1/2 cup of granulated sugar. Slowly add in the flour, one cup at a time, until a soft dough forms. If using a stand mixer, switch out the paddle attachment for the dough hook, add any remaining flour, and knead on medium speed for 6-8 minutes. Otherwise, turn out the dough onto a lightly floured work surface, add any remaining flour, and knead for 8-10 minutes, or until dough is slightly tacky and elastic.

Coat a large bowl with cooking spray. Shape the dough into a ball, then transfer to the bowl and cover with plastic wrap. Place bowl in a warm, draft-free area and let dough rise until doubled, 1-2 hours.

While the dough is rising, combine 1 cup brown sugar and cinnamon in a small bowl; set aside. Once the dough has doubled in size, turn out onto a lightly floured work surface. Punch down, then let cover and rest for 10 minutes.

Roll dough out into a 16 x 21 inch rectangle. Spread 1/3 cup butter evenly across the dough leaving a 1/4-inch margin on the shorter sides. Sprinkle the brown sugar and cinnamon mixture evenly across the butter. Spread diced apples across the dough, making sure they are evenly spaced. Starting from a short side, roll dough up, pressing the final 1/4-inch margin of dough gently into the roll to seal. Cut dough with a serrated knife into 12 slices. Coat a 9 x 13 inch baking pan with cooking spray. Transfer the rolls to the pan. Cover pan with a towel and let the rolls rise until they have about doubled, 30 minutes.

Preheat oven to 400 degrees F. Bake rolls for 15 minutes, or until tops are golden brown. Let cool slightly.

Meanwhile, in a small saucepan over medium-low heat, combine whipping cream, 1/3 cup granulated sugar, 1 cup brown sugar, and 1 tablespoon butter. Cook until the butter is completely melted and sugars have dissolved.

Drizzle tops of warm rolls with caramel sauce.

Serves: 12

I ended up using 3 apples for my rolls, but I really think adding more would really bring out the apple flavor (this change is reflected in the ingredient list above). I also think I might play around with the caramel sauce next time as mine turned out pretty thin.

Even with these additional changes I might make, there was no denying that these were some very tasty rolls. Perfect for a chilly fall day.

Nutrition Facts
Serving Size 183g
Amount per serving
Calories 480	Calories from fat 128
% Daily Value
Total Fat 14.3g	22%
Saturated Fat 8.5g	43%
Cholesterol 64mg	21%
Sodium 303mg	13%
Total Carbs 82.6g	28%
Fiber 3.2g	13%
Sugars 43.8g
Protein 7.2g
Vitamin A 10%	Vitamin C 4%
Calcium 8%	Iron 15%

Cinnamon Roll Pancakes

Oh. Hello there. Why yes, as a matter of fact I do still exist. Things have been kind of crazy and hectic around these parts starting this summer and that coincided with me completely losing any motivation to keep up with the blog.

Where did I go? Well, we moved, had guests, traveled, traveled, had guests, put on a week-long youth soccer camp, my Grandmother passed away which involved more traveling, traveling again, running a half marathon, and now coaching our middle school soccer team.

And last but definitely not least, we found out we were expecting!

Which may or may not explain my zero lack of desire to be any where close to the kitchen -- at least for the first 20 weeks or so. The past few weeks I've gotten a little more motivation and we are slowly reverting back to using a weekly meal plan instead of eating out all.the.time.

Now that we're closing out our soccer season, hopefully things will get a little easier and we're not rushing around trying to figure out what to eat at 6:30 at night. Which I hate.

So anyways...

About these Cinnamon Roll Pancakes. Back in the spring, while my parents were visiting, we took them to a local breakfast joint where my mom and I discovered how delicious these could be. I am such a huge fan of regular cinnamon rolls, but the time spent making the dough for them just isn't breakfast friendly.

But these? These taste so close to the real thing, without having to wait for all that rising dough nonsense.

Cinnamon Roll Pancakes

Adapted from: Baker Becky

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 1/4 cups 1% milk
1 egg
3 tablespoons butter, melted

4 tablespoons butter, melted
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon

4 tablespoons butter
2 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Preheat griddle or large skillet to medium heat.

Combine flour, baking powder, and salt in a medium bowl. Whisk in the milk, egg, and 3 tablespoons butter until all the dry ingredients are moistened. A few small lumps are okay.

In a quart-size ziploc bag, add 4 tablespoons butter, brown sugar, and cinnamon. Seal bag, then shake and mix to combine ingredients.

Once the griddle is fully heated, coat with non-stick spray. Add about 1/4 cup of batter to the griddle, forming a circle. Snip off a small corner of your ziploc bag. Once the pancake begins to bubble, add the cinnamon filling.

Starting from the middle of the pancake, begin piping a cinnamon filling swirl in larger and larger circles around the pancake, taking care not to get too close to the edge. Flip the pancake over and cook for another 2 minutes, or until the bottom is golden brown. Repeat with remaining batter and filling.

While pancakes are cooking, melt the remaining 4 tablespoons of butter in a small saucepan over low heat. Remove from heat and whisk in the cream cheese until smooth. Add the powdered sugar and vanilla extract, whisking until glaze is completely smooth. Top pancakes with cream cheese glaze and serve warm.

Serves: 4 (serving size: 2 pancakes)

So totally NOT your healthy "good start" breakfast, but this occasional treat is definitely worth the splurge. It's just so gooey, and cinnamony, and, and. Awesome.

Do it.

Nutrition Facts
Serving Size 239g
Amount per serving
Calories 726	Calories from fat 351
% Daily Value
Total Fat 39.0g	60%
Saturated Fat 24.1g	120%
Cholesterol 144mg	48%
Sodium 908mg	38%
Total Carbs 86.9g	29%
Fiber 2.3g	9%
Sugars 47.1g
Protein 10.3g
Vitamin A 27%	Vitamin C 0%
Calcium 35%	Iron 18%

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

I am so.bad. when it comes to eating vegetables. I have a strong desire to want to love veggies, but I just can't. I've realized that right now, I'm not one of those people who can snack on bell pepper strips and goes for the Veggie Delight at Subway.

And I have to live with that. Whoa is me. Let me tell you, opting for strawberries and apples instead is soooo difficult. (Maybe that's my problem?)

Since I'm in the take-it-or-leave-it camp when it comes to veggies, I find I have to trick myself into eating them. Or just force myself to buy them, then let the guilt take over when I see them looking sad and lonely in the produce drawer.

So the day before they bite the dust for good, I opt for the best hodge-podge-get-rid-of-my-veggies meal I can think of. A fritatta. See, anything goes when it comes to fritattas, and it still works. Spinach? Yup. Peas? Yes. That shriveled stinky thing in the corner of the drawer? Well, maybe pass on that one.

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

Adapted from: Home Skillet

2 tablespoon butter
1 leek, diced
5 ounces fresh baby spinach, chopped
12 ounces (1 bunch) asparagus, cut into 1-inch pieces
8 ounces mushrooms, sliced
5 whole eggs
4 egg whites
1 1/4 cups grated Asiago cheese, divided
1/4 cup grated Parmesan cheese, divided
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/3 teaspoon dried thyme

Preheat oven to 325 degrees F.

Melt butter in a 10-inch ovenproof skillet over medium heat. Cook the leeks for 5 minutes, or until soft. Increase heat to medium-high. Add the asparagus and mushrooms, cook for 3 minutes. Stir in the spinach, cooking for 2-3 minutes or until wilted. Toss with salt and pepper.

Meanwhile, in a large bowl, whisk together whole eggs, egg whites, 1 cup Asaigo, 2 tablespoons Parmesan, spices, and herbs. Pour egg mixture into the skillet and sprinkle with remaining cheeses.

Transfer skillet to the oven and bake for 35 minutes, or until the edges are golden brown and eggs are set.

Serves: 4

For the most part, fritattas are quick and easy -- the longest part is baking them. But at least you're free to catch up on other things in the meantime.

While good by itself, Adam and I love to use a dash here and there of Sriracha with this. Odd, maybe. But trust me on that one.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 234	Calories from fat 142
% Daily Value
Total Fat 15.8g	24%
Saturated Fat 8.6g	43%
Cholesterol 171mg	57%
Sodium 587mg	24%
Total Carbs 7.2g	2%
Fiber 2.4g	10%
Sugars 2.9g
Protein 17.9g
Vitamin A 71%	Vitamin C 21%
Calcium 29%	Iron 18%

Peanut Butter & Jelly Cinnamon Rolls

As of late I've been whining, and pouting, and stomping my feet that I've been in a cooking/baking funk. In a big way. So when Cindy from Once Upon a Loaf asked if I would be interested in participating in their Project PB&J, I hesitated.

Basically, Project PB&J is a sandwich and baked goods competition just in time for National Peanut Butter and Jelly Day on April 2nd. First, I think it's awesome that there is a PB&J day. And second, how on earth do people find out about these things?? I'm pretty sure I'm 99% out-of-the-loop on these details.

Long story short, I decided that forcing me out of my comfort zone by requiring an original recipe would be the swift kick in the pants I needed to get back in the kitchen. So, yes, I decided to go for the gusto and submit these babies for Project PB&J. While I'm debating whether or not it actually worked, I think I might just go back for some seconds on these rolls. Or maybe thirds.

Peanut Butter & Jelly Cinnamon Rolls

Adapted from: my Cinnabon Cinnamon Rolls

1 cup warm 1 % milk (105-115 degrees F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
2 eggs, at room temperature
1/3 cup butter, melted
1 teaspoon kosher salt
4 1/2 cups bread flour

1 cup packed brown sugar
2 tablespoons ground cinnamon
1/3 cup peanut butter, slightly melted

1 cup powdered sugar
1/2 cup strawberry jam (or jelly, any flavor works)
3 tablespoons 1% milk


In a large mixing bowl, stir together the milk, yeast, and 1 tablespoon granulated sugar. Let sit for 5-10 minutes, or until the top of the mixture is foamy. Mix in the eggs, melted butter, salt, and remaining sugar. Slowly add in the flour, one cup at a time, until a soft dough forms. If using a stand mixer, switch out the paddle attachment for the dough hook, add any remaining flour, and knead on medium speed for 6-8 minutes. Otherwise, turn out the dough onto a lightly floured work surface, add any remaining flour, and knead for 8-10 minutes, or until dough is slightly tacky and elastic.

Coat a large bowl with cooking spray. Shape the dough into a ball, then transfer to the bowl and cover with plastic wrap. Place bowl in a warm, draft-free area and let dough rise until doubled, 1-2 hours.

While the dough is rising, combine the brown sugar and cinnamon in a small bowl; set aside. Once the dough has doubled in size, turn out onto a lightly floured work surface. Punch down, then let cover and rest for 10 minutes.

Roll dough out into a 16 x 21 inch rectangle. Spread 1/3 cup peanut butter evenly across the dough leaving a 1/4-inch margin on the shorter sides. Sprinkle the sugar and cinnamon mixture evenly across the butter. Starting from a short side, roll dough up, pressing the final 1/4-inch margin of dough gently into the roll to seal. Cut dough with a serrated knife into 12 slices. Coat a 9 x 13 inch baking pan with cooking spray. Transfer the rolls to the pan. Cover pan with a towel and let the rolls rise until they have about doubled, 30 minutes.

Preheat oven to 400 degrees F. Bake rolls for 15 minutes, or until tops are golden brown. Transfer pan to a baking rack to cool.

Meanwhile, beat milk and jam together until smooth. Slowly stir in the powdered sugar until fully incorporated. Drizzle glaze over warm rolls.

Serves: 12

Honestly, I was a bit on the worried side when thinking about how the cinnamon roll and PB&J flavors would mesh together. Ha, silly me. Cinnamon fits in with PB&J like it was meant to be there. No stopping to think, hey, what's going on here? upon first bite.

This recipe is a spin-off of my earlier Cinnabon clone cinnamon rolls, which were adapted from Allrecipes.com. I used homemade strawberry jam, but I actually think the traditional Smuckers or other maybe-not-so-"real" jams might bring a tad more flavor to the party.

Nutrition Facts
Serving Size 145g
Amount per serving
Calories 451	Calories from fat 92
% Daily Value
Total Fat 10.2g	16%
Saturated Fat 4.4g	22%
Cholesterol 46mg	15%
Sodium 289mg	12%
Total Carbs 82.2g	27%
Fiber 2.5g	10%
Sugars 32.0g
Protein 8.8g
Vitamin A 5%	Vitamin C 0%
Calcium 7%	Iron 15%

Individual King Cakes

Um, yeah, I DO know that Fat Tuesday was last week. I'm just slow. Okay? Don't hate.

And I might have gotten coerced into making these for hubby's work. Even though we don't celebrate Lent. Although Adam definitely doesn't mind it -- he loves him a good fish fry on Friday.

Since these were kind of a spur of the moment (and oh-by-the-way, I know it's after dinner, but can you make this for tomorrow?) type of thing, I of course didn't have the right topping decor handy. So I sent the hubby to the store and he came back with, well, not the right sprinkles. To be fair, it was all they had, and it was too late to go elsewhere, so these little cakes didn't turn out overdosed in Mardi Gras glory. (AKA smothered and covered in purple, green, & yellow.) It happens.

Individual King Cakes

Adapted from: Allrecipes.com & Food.com

1 cup 1% milk
1/4 cup butter
4 1/2 teaspoons active dry yeast
2/3 cup warm water (105-115 degrees F)
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
5 1/2 cups all-purpose flour

2 (8 ounce) packages reduced-fat cream cheese, at room temperature
1 egg
3/4 cup granulated sugar
2 teaspoons vanilla extract

1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons 1% milk

In a small saucepan, scald milk. Add 1/4 cup butter and stir. Set aside and let come to room temperature.

In the large work bowl of a mixer, combine the yeast, warm water, and 1 tablespoon sugar. Let stand for 10 minutes, or until the top is foamy. Stir in eggs. Beat in 1/2 cup sugar less 1 tablespoon, kosher salt, and nutmeg. Slowly add in flour, 1 cup at a time until a soft dough forms. Turn out onto a lightly floured work surface. Knead for 8-10 minutes, or until smooth and elastic, then form into a ball.

Coat a large bowl with non-stick spray, and place the ball of dough in the bowl, turning once to coat. Cover with plastic wrap and set bowl in a warm, draft-free spot until dough has doubled in volume, about 2 hours.

While dough is rising, beat the cream cheese until smooth. Add the egg, 3/4 cup sugar, and vanilla, mixing until creamy.

Once dough has risen, turn dough out onto a lightly floured work surface and punch down. Divide dough in half. Separate each half of dough into 8 balls. Roll each dough ball out, one at a time, into a 1/4-inch thick square. Cover remaining dough with a towel. Place 2 tablespoons of filling into the center of the square. Fold dough over filling and seal well, so no filling is exposed. Place on a baking sheet lined with parchment paper and cover with a towel. Repeat with remaining dough and filling. Let buns rise until doubled, about 45 minutes.

Preheat oven to 375 degrees F. Bake rolls for 30 minutes. Push a plastic food-safe baby doll into the bottom of one roll.

Meanwhile, whisk together the powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Drizzle over each roll and top with sprinkles (traditional Mardi Gras colors are green, purple, and yellow).

Serves: 16

Many commenters on the original recipe claimed that this version "tastes just like the real thing!" Which of course means make-me-now. The actual "cake" itself was perfect for a breakfast sweet roll, although I have to admit I wasn't a fan of the nutmeg in it. I know you New Orleaners out there are clutching your pearls at the thought, but... I'm going to play my "I'm not from there" card on this one, slowly back out of the room, and run away before you can chase me with pitchforks.

As for the filling. Eh, not a fan. Even though there was only one egg in it, I kept thinking how eggy it tasted. But, that is an easy fix. Or switch to another type of filling, such as brown sugar and pecans or something of that nature.

Nutrition Facts
Serving Size 357g
Amount per serving
Calories 585	Calories from fat 304
% Daily Value
Total Fat 33.8g	52%
Saturated Fat 20.3g	102%
Cholesterol 103mg	34%
Sodium 1063mg	44%
Total Carbs 47.2g	16%
Fiber 3.2g	13%
Sugars 2.4g
Protein 26.1g
Vitamin A 36%	Vitamin C 25%
Calcium 39%	Iron 28%

Cinnabon Cinnamon Rolls

Growing up, we never lived very close to our extended family. Come Christmas-time or any other time to visit family, this entailed a 24 hour drive or some very expensive flights. The older we got, the more often my parents opted for the plane rides rather than the ridiculously long drive.

I loved it when we flew. Mostly because we always had a layover at the Minneapolis airport. And the Minneapolis airport = Cinnabon cinnamon rolls. It never failed. Unless we had a crazy short layover requiring the "airport sprint", my sister and I always made a stop at the Cinnabon in the central shopping area. Always.

Nowadays, the Cinnabon is long gone, replaced by some taco or burrito joint. Seriously? Bitter, party of one, right here.

That said, I haven't had a Cinnabon cinnamon roll in years. But for some reason, out of the blue, I was craving them. For weeks, actually. So I finally broke down and poked around on the internet to see what I could find. Knowing full well that there are a ton of copy-cat recipes out there.

It took probably less than 5 minutes to come across this recipe which had 5 stars with over 4600 reviews. Okay, I'm sold.

Cinnabon Cinnamon Rolls

Adapted from: Allrecipes.com

1 cup warm 1 % milk (105-115 degrees F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
2 eggs, at room temperature
1/3 cup butter, melted
1 teaspoon kosher salt
4 1/2 cups bread flour

1 cup packed brown sugar
2 tablespoons ground cinnamon
1/3 cup butter, softened

3 ounces reduced-fat cream cheese, at room temperature
1/4 cup butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

In a large mixing bowl, stir together the milk, yeast, and 1 tablespoon granulated sugar. Let sit for 5-10 minutes, or until the top of the mixture is foamy. Mix in the eggs, melted butter, salt, and remaining sugar. Slowly add in the flour, one cup at a time, until a soft dough forms. If using a stand mixer, switch out the paddle attachment for the dough hook, add any remaining flour, and knead on medium speed for 6-8 minutes. Otherwise, turn out the dough onto a lightly floured work surface, add any remaining flour, and knead for 8-10 minutes, or until dough is slightly tacky and elastic.

Coat a large bowl with cooking spray. Shape the dough into a ball, then transfer to the bowl and cover with plastic wrap. Place bowl in a warm, draft-free area and let dough rise until doubled, 1-2 hours.

While the dough is rising, combine the brown sugar and cinnamon in a small bowl; set aside. Once the dough has doubled in size, turn out onto a lightly floured work surface. Punch down, then let cover and rest for 10 minutes.

Roll dough out into a 16 x 21 inch rectangle. Spread 1/3 cup butter evenly across the dough leaving a 1/4-inch margin on the shorter sides. Sprinkle the sugar and cinnamon mixture evenly across the butter. Starting from a short side, roll dough up, pressing the final 1/4-inch margin of dough gently into the roll to seal. Cut dough with a serrated knife into 12 slices. Coat a 9 x 13 inch baking pan with cooking spray. Transfer the rolls to the pan. Cover pan with a towel and let the rolls rise until they have about doubled, 30 minutes.

Preheat oven to 400 degrees F. Bake rolls for 15 minutes, or until tops are golden brown. Cool for 5 minutes, then place a baking sheet face down over the pan. Holding the two pans together, flip over so the rolls are now on the baking sheet upside down.

Meanwhile, in the large work bowl of a mixer, beat the cream cheese and 1/4 cup butter until smooth. Add the vanilla. Slowly stir in the powdered sugar until fully incorporated. Spread frosting over warm rolls.

Serves: 12

Yes, I realize that flipping these bad boys over does not for a pretty picture make. However, flipping the rolls over almost right out of the oven allows all the molten brown sugar/cinnamon/butter gooey filling to flow back into the rolls, rather than running out of the bottom and sticking to the pan. And seriously, that's what we're here for.

I was literally almost sick with the amount and thickness of brown sugar that went in as the filling, but I honestly don't think in the end you can ever have too much. It's really the best part. Though if you're going to go true Cinnabon-style, you have to have the cream cheese frosting, and that's pretty darn good too.

Adam and I gave these two thumbs way up, and I think they are definitely close to the real thing. The problem is, unfortunately, that instead of curing my craving, it really only made me want more. Wait, is that really a problem?

Nutrition Facts - crust only
Serving Size 137g
Amount per serving
Calories 474	Calories from fat 155
% Daily Value
Total Fat 17.2g	26%
Saturated Fat 10.4g	52%
Cholesterol 75mg	25%
Sodium 346mg	14%
Total Carbs 73.4g	24%
Fiber 2.0g	8%
Sugars 36.3g
Protein 7.6g
Vitamin A 12%	Vitamin C 0%
Calcium 7%	Iron 15%

Sausage, Egg, & Biscuit Casserole

Let me let you in on a little secret. Breakfast just isn't for breakfast any more. Shocking, I know.

If fact, breakfast for dinner (or brinner) is pretty much the only way I eat "breakfast-y" type foods anymore. Well, aside from vacations, but that's another story.

Let's be honest here. I like my sleep. I like to eat when I get up. I don't like to wait hours for my food to be done. But every once in a blue moon I do like the nice warm comfort of breakfast food. And there's no written law stating that eggs and sausage smothered in gravy must be eaten for breakfast. [A fact someone should pass on to fast food restaurants that end breakfast service at 10.]

Nope, here we do those kinds of things for dinner. And relish them. In all their calorie-laden comfort glory. Which, let's face it, is really how these types of meals roll.

Sausage, Egg, and Biscuit Casserole

Adapted from: Cuisine at Home, December 2011

1 pound bulk pork breakfast sausage
7 eggs
1 1/4 cups 1% milk
3/4 cup heavy cream
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
8 refrigerated buttermilk biscuits, sliced in half hamburger-style
1 1/2 cups shredded Cheddar cheese, divided

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 1 % milk
1 tablespoon fresh sage, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with non-stick spray; set aside.

In a large skillet over medium heat, brown the sausage, breaking up with a spoon. Transfer cooked sausage to a paper towel-lined plate and set aside until ready to use. Leave drippings in pan.

In a medium bowl, whisk together the eggs and next 4 ingredients (through 1 teaspoon ground pepper).

Layer the bottom half of the biscuits in the prepared baking dish. Top with half of the sausage. Sprinkle with half of the cheese. Add another layer of biscuit dough with the remaining biscuit tops. Top with remaining sausage. Drizzle the egg mixture evenly over the sausage and biscuits.

Bake for 30 minutes. Sprinkle remaining cheese over top and bake for another 10-15 minutes, or until the center no longer jiggles (165 degrees) and a toothpick inserted into a biscuit comes out clean. Let stand for 10 minutes.

While casserole is baking, melt the butter in the skillet with the sausage drippings over medium heat. Whisk in flour until smooth, continuing to stir for 2 minutes. Pour in milk and whisk until smooth. Continue cooking gravy until mixture becomes thickened, 5-8 minutes. Stir in sage, red pepper flakes, and 1/2 teaspoon ground black pepper. Serve poured over casserole.

Serves: 8

If you are dead set on making this for breakfast, make the casserole the night before, cover and refrigerate, then pop it in the oven when you get up. It will still take the full 55-60 minutes to bake, but you shaved off around a half hour of frying and whisking. If you also make the gravy ahead of time, place plastic wrap directly onto the surface of the gravy before storing in the fridge to prevent that lovely skin from forming on the top. Simply reheat when ready to use.

Nutrition Facts
Serving Size 259g
Amount per serving
Calories 534	Calories from fat 351
% Daily Value
Total Fat 39.0g	60%
Saturated Fat 18.0g	90%
Cholesterol 257mg	86%
Sodium 1023mg	43%
Total Carbs 20.8g	7%
Fiber 0.7g	3%
Sugars 7.2g
Protein 23.8g
Vitamin A 19%	Vitamin C 1%
Calcium 34%	Iron 13%

Pumpkin Waffles

Apparently, when I have a hankering to make something, I can't just stop with one thing. Obviously. Cookie streak anybody?

So when I decided to make breakfast the other day, naturally I got it in my head to make something else for breakfast. Not the same day. Goodness no. It's all I can do to bake cookies and make dinner in one day.

I'm pretty sure this might have been an "let's order pizza for dinner" type night.

I can't make this stuff up. Promise.

I am also apparently behind the curve when it comes to making any and everything with pumpkin. Such a shame. Because these are super tasty. I believe Adam called them "pumpkin pie lite".

And it's also a shame it took me two months to get around to using my brand spankin' new waffle maker I got for my birthday. Especially since I'm way more of a waffle fan than a pancake fan. Guess that goes to show how often we have fancy breakfasts around here.

Pumpkin Waffles

Adapted from: Smitten Kitchen

2 1/2 cups all-purpose flour
1/3 cup light brown sugar, packed
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, whites and yolks separated
2 cups buttermilk
1 cup pumpkin puree
6 tablespoons (3/4 stick) unsalted butter, melted

Preheat waffle iron.

In a medium bowl, whisk together the first 9 ingredients (through ginger).

In a large bowl, lightly whisk the egg yolks, then add the buttermilk, pumpkin, and butter. Whisk until smooth. Add the dry ingredients increments, whisking well to keep the batter smooth between each addition.

In a medium bowl, beat the egg whites until they hold a soft peak (peaks that easily fall over). Gently fold whites into the batter until just combined.

Coat hot waffle iron with cooking spray. Ladle one large scoop of batter (about 1/2 cup) into the center of the waffle iron and close. Cook according to the manufacturer's instructions (mine was 3-4 minutes). Transfer waffle to a plate and repeat with remaining batter.

Waffles can be kept warm in an oven set at the lowest temperature until ready to serve.

Makes: 8 waffles

This was such a great spin on your typical waffle recipe. And really not much harder than it either, minus the whole whipping the egg white thing. Which actually took much less time that I expected (super plus).

Another great bonus is that waffles are great to throw in the freezer for breakfast another day. Just pop them in the toaster and you're golden (leggo my eggo -- don't tell me I'm the only one that remembers that). It's like we're getting homemade breakfasts every morning. Without the hassle. Now that I like.

Nutrition Facts
Serving Size 173g
Amount per serving
Calories 312	Calories from fat 107
% Daily Value
Total Fat 11.9g	18%
Saturated Fat 6.6g	33%
Cholesterol 118mg	39%
Sodium 468mg	20%
Total Carbs 42.8g	14%
Fiber 2.3g	9%
Sugars 10.1g
Protein 9.3g
Vitamin A 103%	Vitamin C 3%
Calcium 19%	Iron 16%

Baked Red Velvet Doughnuts

How about we take a break from the cookies for a bit? Sounds like a good idea -- especially since my oven has not been turned on in about a week. Okay, lie.

Once.

For these.

I had originally made a different version of these a couple weeks ago when my sister was visiting, and promptly forgot to add in the melted butter. Nice.

I knew I wanted to give these another shot, but the opened package of red velvet cake mix tucked away in the pantry was calling my name. So the cake mix route I went.

Do.not.regret.

Baked Red Velvet Doughnuts

Adapted from: Gingerbread Bagels

2 cups Red Velvet Cake Mix
1/2 cup cake flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract

4 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar
6 tablespoons 1% milk

Preheat oven to 375 degrees F. Thoroughly coat a doughnut pan with non-stick spray (or grease with vegetable shortening).

Whisk together cake mix, flour, sugar, baking powder, and salt in a large bowl. Whisk in the eggs, buttermilk, butter, and vanilla, being careful not to over mix. Some lumps from the cake mix may remain.

Transfer batter to a sandwich-sized plastic bag and snip off the corner. Use bag to pipe batter into the prepared pan, filling only about 1/2 full. Bake for 10 minutes. Remove from oven and let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, in a medium bowl, beat the cream cheese until smooth. Add the vanilla and powdered sugar. Beat in 3 tablespoons milk. Add additional milk, one tablespoon at a time, until the desired consistency is reached (I prefer mine more on the thin side).

Once doughnuts have cooled, place them, one at a time, face down in the glaze until the top is coated. Remove and flip right side up and place back on the cooling rack. Repeat with remaining doughnuts. Glaze may remain slightly sticky.

Makes: 2 dozen

These are light an fluffy and just what you'd expect from a red velvet cake in terms of flavor. As a doughnut... still delicious, but not exact what you get when running into Dunkin Donuts. (Okay, let's just all admit right now that we know they aren't going to be the same going into this.)

Next go around, I think I might actually switch out the cake flour for some good ol' all-purpose as these were almost too soft. Which made getting them out of the pan a rather interesting feat.

Oh, and don't cheat and skip the cream cheese glaze. It's essential. Trust.

And the best part -- I don't have to get up early to make these AND enjoy them for breakfast. It's simply stir. bake. dip. done.

Nutrition Facts
Serving Size 53g
Amount per serving
Calories 161	Calories from fat 43
% Daily Value
Total Fat 4.8g	7%
Saturated Fat 2.4g	12%
Cholesterol 23mg	8%
Sodium 209mg	9%
Total Carbs 27.4g	9%
Fiber 0.5g	2%
Sugars 18.7g
Protein 2.5g
Vitamin A 3%	Vitamin C 0%
Calcium 5%	Iron 5%

Maple-Glazed Baked Long Johns

If it's one thing you don't want to hear first thing in the morning, it's the phone ringing. Especially when it's your dad on the other end calling to tell you your grandfather just passed away. But these things happen, as it did to me last Friday.

So instead of spending a leisurely weekend attending a barbecue and working on things for the house, we spent hours trying to figure out plane tickets and travel arrangements and crap-what-do-I-wear, all while trying not to think about the reason for the impromptu trip. Because stopping to think about the reason would make it true, and I would much rather it not be.

It's funny how certain things in life become status quo -- that maybe one day in the future things will change. But that's in the future, not now. My grandfather had been in a nursing home since around 2001, and always seemed to be doing well. He had his ups and downs, but overall was doing pretty good for his state of health. That's just how things were. Luckily, my sister, mother, and I had to chance to visit this summer, which turned out to be a true bit of luck for me as I hadn't been out to visit in a very long time.

My grandpa was a good man. He loved his family and would have done anything for us. Of course he had his quirks, such as never letting anyone have the remote, then continually channel surfing, but we all loved him just the same. Even when he stared down at my half-finished dinner plate and gruffly asked "you gonna eat that?" then proceeded to finish off the rest of it.

Of course, having almost the entire family together (which is no small feat as he had 6 kids) always brings out hilarious and previously untold stories. What one person remembers as clear as if it had been yesterday, someone else has completely forgotten. Take these Maple-Glazed Long Johns, for example. I knew, almost right away, that my next post was going to be one of Grandpa's favorite foods. Problem was, I didn't remember what it was. Thanks to lots of reminiscing over the past few days, I had my answer.

Some people handle certain emotions by writing, or exercising, or simply just bottling it up. But as for me, I bake. The exact measurements, the mixing, the methodological procedures, somehow makes things better. And right about now, is a little bit of something I need in my life.

These are for you, Grandpa. I know you would have loved them.

Maple-Glazed Baked Long Johns

Adapted from: Sugarcrafter via Brown Eyed Baker & Macheesemo

1 egg
1/4 cup granulated sugar
1 cup milk, 110-115 degrees F
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour, divided
1/2 cup (1 stick) butter, at room temperature

4 large egg yolks
1/3 cup granulated sugar
3 tablespoons flour
2 tablespoons cornstarch
1 1/2 cups milk
1/4 cup heavy cream
2 teaspoons vanilla extract

1/4 cup butter
2 tablespoons milk
1/2 cup Grade B maple syrup
2 cups powdered sugar

For the doughnuts:
In the work bowl of a mixer, beat together the egg and 1/4 cup sugar for 1 minute on medium with the paddle attachment. Mix in the warm milk, yeast, salt, and 2 teaspoons vanilla. Reduce mixer speed to low, then carefully add in 2 cups of flour. Once fully combined, switch to the dough hook. Add butter in 1-inch cubes, one at a time, mixing at medium-speed until the dough is smooth before adding the next one.* Once all the butter has been added, change the mixer speed to low and mix in the rest of the flour. Dough should be tacky, but not sticky. It should cling to the hook and pull away from the side of the bowl.

Transfer dough to a lightly floured work area. Knead until the dough is smooth. Form into a ball and place in a large bowl coated with cooking spray. Cover and place in a warm spot free from drafts. Let rise 1 hour, or until doubled in volume.

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

Remove dough from bowl and place it back on the work area. Punch down the dough, then roll out to a 1/2-inch thick rectangle. Cut the dough into 12 smaller rectangles, and transfer the small rectangles to the prepared baking sheets about 1-inch apart. Cover with plastic wrap and let sit on top of the oven for 25 minutes, or until about doubled in size. Bake for 7-8 minutes, or until lightly golden. Remove from oven and transfer to wire cooling racks.

For the vanilla cream filling:
In a medium bowl, whisk together the egg yolks and 1/4 cup sugar until light in color. Whisk in the cornstarch and flour. Set aside.

In a medium saucepan over medium heat, bring the milk and cream to a simmer, stirring constantly. Slowly temper the egg mixture by adding about 1/4 cup hot milk mixture to the bowl with the eggs, whisking briskly. Continue to whisk and add small amounts of the hot milk mixture to the bowl until it is all combined. Pour the tempered custard back into the saucepan and place over medium-low heat. Add in the vanilla. Continue to whisk until the custard becomes thick and creamy. Remove from heat and set aside. Note: Filling can be made 1-2 days ahead and stored in the fridge.

For the maple glaze:
In a small saucepan, melt the butter over medium-low heat. Stir in the milk and maple syrup. Once completely combined, remove from heat and slowly stir in the powdered sugar, 1 cup at a time. Add more powdered sugar if needed to thicken the glaze. Transfer glaze to a wide, shallow bowl.

To assemble:
Using a butter knife, form a long hollow cavity inside the length of each doughnut. Place the vanilla cream in a pastry bag fitted with a large decorating tip. Insert the tip into the hole of the doughnut and fill with cream.

Dip the top of each doughnut into the maple glaze, then flip right-side up and place back on the cooling rack. Let glaze harden for at least 5 minutes before serving.

Makes: 12 Long Johns

* If butter is not mixing into the dough well (just kind of floats to the side of the bowl), add 1/4 cup of flour at a time until dough becomes sticky enough to pull the butter into the dough. I added 1/4 cup every couple butter pieces up to the 3 1/2 cups.

Nutrition Facts
Serving Size 152g
Amount per serving
Calories 428	Calories from fat 142
% Daily Value
Total Fat 15.8g	24%
Saturated Fat 9.3g	46%
Cholesterol 124mg	41%
Sodium 308mg	13%
Total Carbs 63.5g	21%
Fiber 1.2g	5%
Sugars 32.4g
Protein 7.6g
Vitamin A 12%	Vitamin C 0%
Calcium 8%	Iron 12%

Spicy Ham & Cheese Crepes

Crepes have always been one of those fancy-pants things to me that I would only order in the restaurant. While they have a fairly similar cooking style to pancakes, I make a complete mess of those when I'm trying to flip them, and have you seen how thin crepes are? That's just asking for a disaster right there.

Yet, I've been seeing them pop up on lots and lots and lots of blogs. Could it really be as easy as everyone claims? There was no way.

Then my curiosity got the best of me. Naturally.

I had to try them. Especially when I saw the ooey-gooey cheesiness inside one over on Firefly Blog. That's right, the cheese sealed the deal. Raise your hand if you're surprised. I better not see any hands raised out there.

Spicy Ham and Cheese Crepes

Adapted from: Firefly Blog

4 eggs
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups milk
1 cup water
2 cups all-purpose flour
Cooking Spray
2 cups sharp cheddar cheese
2 cups mozzarella cheese
1 1/4 cups diced ham
2 banana peppers, sliced into rings, seeds removed

In a medium bowl, whisk together the eggs, salt, and sugar. Once the salt and sugar are well incorporated, whisk in the flour 2-3 tablespoons at a time. Alternate the flour additions with milk, whisking until the batter is smooth before adding more flour. At this stage the batter should be runny, a little bit more than pancake batter. Add the water, 1/2 cup at a time, stirring to check the consistency of the batter between additions. The end batter should be fairly runny. If the batter is still thick, add an additional 1/2 cup water.

Heat a 10-inch frying pan over medium-high heat. Once hot, coat the pan with cooking spray. Add 1/4 cup batter to the center of the pan. Swirl the batter to distribute it evenly across the bottom of the pan. Cook for 1 minute on each side (a large spatula works well for flipping). The crepe is ready to flip when the top starts bubbling and the crepe moves easily side to side. If crepes are too dark, reduce the heat. Transfer finished crepes to a paper towel-lined plate. Repeat with remaining batter, re-spraying pan with cooking spray between each crepe.

After your crepes are finished, line a 9 x 13-inch baking pan with aluminum foil, then coat generously with cooking spray. Set aside.

Preheat oven to 400 degrees F.

Place 2 tablespoons of cheddar and 2 tablespoons of mozzarella cheese in the center of each crepe. Sprinkle with 1 1/2 tablespoons diced ham. Top with 3-4 rings of banana peppers. Fold the top and bottom sides over the filling, then roll up like a burrito. Place in the prepared baking pan. Repeat with remaining filling and crepes until the baking pan is full (crepes will be touching). Sprinkle remaining cheese over top of crepes. Bake for 10-15 minutes, or until cheese is completely melted.

Makes: 12 crepes

And the results? Hand to forehead "duh" and "why did I not do this sooner?" moment. Okay, not at first. I might have set off at least two smoke detectors and had to open the door after the first one, but don't you worry, I got it figured out. I ended up having to take my stove all the way down to medium (from the original recipe's recommendation of "high") in order to get the color I was going for.

As for that flipping oh-my-goodness-we're-going-to-have-a-mess business? Yeah, easy-peasy. Even with a spatula. Unlike pancakes, these guys really do come off the pan and slide around when they're ready to go, and the tops are already setting, so there's no extra batter flying off all over the place. What? You mean that's not supposed to happen with pancakes?

Still not so certain about all this crepe makin'? Click here for Firefly Blog's step-by-step picture tutorial on how to make these.

Nutrition Facts
Serving Size 158g
Amount per serving
Calories 275	Calories from fat 122
% Daily Value
Total Fat 13.6g	21%
Saturated Fat 7.7g	38%
Cholesterol 102mg	34%
Sodium 628mg	26%
Total Carbs 20.3g	7%
Fiber 1.2g	5%
Sugars 2.9g
Protein 17.1g
Vitamin A 21%	Vitamin C 43%
Calcium 33%	Iron 9%