Overnight Baked French Toast

1. By: Pioneer Woman

Best sweet breakfast casserole.

1. French Toast: 

   Butter, for greasing

   1 loaf crusty sourdough or French bread

   8 whole eggs

   2 cups whole milk

   1/2 cup whipping (heavy) cream

   1/2 cup granulated sugar

   1/2 cup brown sugar

   2 tablespoons vanilla extract

   Topping:

   1/2 cup all-purpose flour

   1/2 cup firmly packed brown sugar

   1 teaspoon ground cinnamon

   1/4 teaspoon salt

   Freshly grated nutmeg

   1 stick cold butter, cut into pieces, plus more for serving

   Warm pancake syrup, for serving

   1 cup fresh blueberries, for serving

2. 
   
3. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 
4. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 
5. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 
6. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

chocolate peanut butter pie

 I made this pie for Mac's 11th birthday. This pie is super rich and super good. 

Ingredients

• 1 (14.3 oz) package whole Oreos (about 36 Oreos)
•  1 cup (16 tablespoons) butter, divided
•  1 1/2 cups + 2 tablespoons creamy peanut butter, divided
•  1 cup powdered sugar
•  1 cup chocolate chips
•  1/2 cup heavy whipping cream

Instructions

1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Lemon Raspberry Cake

 Made this for Violet's 2nd birthday. It was refreshing, rich and delicious. Taste like the lemon, raspberry bundt cake from nothing bundt cake. 

Ingredients

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1/4 light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups cake flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup fresh squeezed lemon juice
• 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
• 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

• 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
• 10 tablespoons unsalted butter, a little softer than room temperature
• 4 cups confectioners' sugar, more if needed
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons sour cream

Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

Instructions

1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
4. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
5. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
6. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
7. While the cakes cool, you can make the frosting.

For the Lemon Cream Cheese Frosting:

1. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
2. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.
3. The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

snake Calzone

 We make this every Halloween... To make this really easy just buy premade dough.

Ingredients

Dough:

• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• 3 cups all-purpose flour, divided

Filling:

• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese, or to taste
• 1 (4 ounce) package sliced pepperoni
• 1 tablespoon chopped fresh parsley
• ½ teaspoon Italian seasoning
• ½ cup sliced black olives (Optional)
• ½ green bell pepper, cut into strips (Optional)
• ½ cup sliced fresh mushrooms (Optional)
• 1 egg
• 1 tablespoon water

Directions

Instructions Checklist

• Step 1

  Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.

• Step 2

  Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

• Step 3

  Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.

• Step 4

  Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

• Step 5

  Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.

• Step 6

  Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Creamy Tuscan Chicken

from:carlsbad cravings

This dish was delicious! 

 Ingredients

Chicken

• 2 large chicken breasts
• 3tablespoons flour
• 1tsp EACH salt, garlic powder, onion powder
• 1/2tsp EACH paprika pepper
• 2tablespoons unsalted butter
• 2tablespoon olive oil

Sauce & Potatoes

• 1pound Dutch baby potatoeshalved (quartered if large)
• 1tablespoon unsalted butter
• 1tablespoon oil from sun-dried tomatoes
• 1/2cup sun-dried tomatoesrinsed, drained, chopped
• 1 shallotminced
• 4 garlic clovesminced
• 1/4teaspoon red pepper flakes
• 1 1/2cups chicken broth
• 1tablespoon cornstarch
• 1cup heavy creamor evaporated milk + 1 tsp cornstarch
• 1tsp EACH dried parsley, dried basil(or 1 TBS EACH FRESH)
• 1/2teaspoon dried oregano
• 1/4cup finely grated fresh Parmesan cheese
• salt and pepper

Instructions

1. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4. Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
5. Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7. Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
8. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.