French Toast Roll Up Casserole

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French Toast Roll Up Casserole

French Toast Roll Up Casserole

When REVOL asked me if I would be interested in trying out one of their products, I immediately said yes! I love how all of their products are so versatile and have a modern twist to them. The whole collection is so beautifully made.  I decided on a classic nonstick cake pan, but all of their items are perfect for baking and placing right onto the table for a beautiful presentation. 

I have a slight obsession with French toast. Every time I make it, it brings me back to my childhood weekends. It's my favorite breakfast comfort food. And I'm completely obsessed with momofuku milk bars' birthday cake crumble. I try and add this crumble onto almost everything. So I figured, why not add it to a French toast casserole?! But not just any French toast casserole. Smear that bread with cinnamon and sugar, roll it up, and cut it into tiny little slices that resemble bite size cinnamon rolls. Soak it all in a spiced milky egg mixture, top it off with some crumble, and let that baby bake. 

I promise you this casserole will not disappoint. Neither will any REVOL products.

French Toast Roll Up Casserole

  • (1) 9-10" Cake pan
  • 9 slices of white bread
  • 2 tsp vanilla extract
  • 2 t cinnamon
  • 1/2 cup milk (type of your choosing)
  • 4 eggs
  • 1 cup of birthday cake crumb (recipe below)
  • 6 tble coconut oil, melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • Baking Spray
  • 4 tble maple syrup (optional for topping)

Birthday Cake Crumble Recipe (Taken from Momofuku Milk Bars Recipe)

  • 1/2 cup granulated sugar
  • 1  1/2 tble brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tble rainbow sprinkles
  • 1/4 cup canola oil
  • 1 table clear vanilla extract

Directions:

  1. Spray your pan generously with baking spray and set aside until ready to use. 
  2. Preheat your oven to 350 degrees. 
  3. Make the birthday cake crumble: in a large bowl, mix together both sugars, cake flour, baking powder, salt, and sprinkles with a wooden spoon. Add the in the canola oil and vanilla and stir into the mixture forms into little crumb balls. I like to throw some gloves on and use my hands to really get in there and make the mixture crumbly. Set aside until ready to use. 
  4. Cut the crusts off of all your slices. 
  5. Working with one piece of bread at a time, gently flatten with a rolling pin. This will stretch the slice out a bit and flatten it nicely, so its easier to roll up. Repeat with remaining bread slices. 
  6. In a small bowl, combine melted coconut oil, granulated sugar and brown sugar. Add a tble full of filling mixture to the top of each bread slice spread with a knife or offset spatula to cover most of the bread. 
  7. Working quickly so the bread doesn't dry out, roll each slice up vertically and cut each roll into 4 pieces. You'll end up with what looks like little mini cinnamon rolls made out of bread!
  8. Add all the mini rolls to the cake pan, having the cut side facing up. 
  9. In another small bowl, combine the vanilla, cinnamon, milk, and eggs and whisk till everything is completely combined. Pour the ENTIRE mixture evenly over the mini rolls. I know it seems like a lot, but the bread will soak up all of the milky egg mixture. 
  10. Sprinkle 1 cup of crumble evenly onto the top of your soaked bread. 
  11. Bake in a preheated oven for 35 minutes, or until the top is nice and golden brown and the middle of your casserole is no longer jiggly. It will puff up nicely in the oven, and will come down a tiny bit once it cools. Enjoy it hot from the oven (always the way to go in my book!) or warm. Drizzle it with some maple syrup for all you super sweet tooths out there!

I just want to thank REVOL again for letting my try out their pan! Thank you for making such high quality products that give my baked goods a nice even cook every time!

ps. everything said in this post is my opinion, and my opinion only!! 

INGREDIENTS

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FINISHED PRODUCT

FINISHED PRODUCT

WARM AND GOEEY RIGHT FROM THE OVEN!!

WARM AND GOEEY RIGHT FROM THE OVEN!!

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Neon Chocolate Drip Cake

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Neon Chocolate Drip Cake

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I'm LOVING all the neon colored drip cakes everywhere! They are covering my Pinterest feed, and I knew I had to recreate, but Easter themed of course. I made a 5" cake, but do whatever size you feel like. If you make a larger cake, just make sure to melt a little bit more candy coating/chocolate than the recipe calls for. 

INGREDIENTS

  • (3) layers of 5" vanilla cake, baked and cooled in freezer
  • 3 cups favorite vanilla buttercream
  • 3 oz Wilton blue candy coating
  • 3 oz Wilton purple candy coating
  • 6 oz Wilton yellow candy coating
  • Your fave Wilton Easter Sprinkles
  • Wilton Bunny silicone mold
  • Wilton disposable pastry bags

DIRECTIONS

  1. Make sure your cake layers are nice and cold. This will help keep the cake from crumbling too much or falling apart while frosting. 
  2. Start out by placing on of you layers onto a cake stand or cake board. Place that onto a cake turn table or a lazy Susan! Lazy Susans are MUCH CHEAPER and just as easy to use!! (This will help you turn your cake as you frost it).
  3.  Fill you pastry bag with some buttercream. In an even swirl action, cover the entire top of the cake with the buttercream. Top with another layer of cake, and repeat this process until all three layers are stacked ontop of each other. 
  4. Add some more buttercream to the cake and cover the entire surface with an offset spatula. You then want to scrap as much frosting off, so this only frosting left on the cake, is the thinnest layer. 
  5. Put the cake bake into the fridge to keep cold. 
  6. Melt your blue and purple candy coatings in separate glass bowls in a microwave, in 30 second intervals, stirring in between. Once they're melted, add in 1 Tbsp canola oil, to help thin them out a bit, and mix until combined and nice and smooth. 
  7. Take your cake out of the fridge and pour the blue melts onto the top of the cake. With an offset spatula, quickly smooth out the top. This will create your drips. Place your cake back into the fridge or freezer for just a minute, until the blue layer is hardened. 
  8. Once the blue layer is hardened, repeat the last step with the purple layer. You'll get a nice multi later drip going down your entire cake! Add your face Wilton Easter Sprinkles to the top rim, and voila, your cake is done!
  9. I thought the bunny molds were too adorable not to use, so I melted a little yellow candy coating and filled each mold to the top. Popped them in the freezer for about 10 minutes to let them completely harden, and easily popped them out of the silicone mold. Add to the tops of the sides of you cake for fun and festive decor!

 

 

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Flower Pot Cakes

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Flower Pot Cakes

One of my favorite things I received in my package from Wilton, was the clay pot look a like silicone baking cups. They are just so cute, easy to use, and easy to clean! You can really make anything you want in these, a cup full of cookies, cakes, cupcakes, brownies, you name it. I made mini cakes/cupcakes and they turned out so good! 

INGREDIENTS

  • Wilton's Flower Pot Silicone Cups
  • Your favorite chocolate cake batter
  • Your favorite chocolate frosting
  • your favorite vanilla frosting
  • Pink food coloring
  • 6 oreos, crushed into small crumbs
  • Wilton Star Tip
  • Wilton Disposable Piping Bags

DIRECTIONS

  1. Preheat your oven to 450 degrees, and spray the inside of your molds with butter or oil. 
  2. Fill each mold 3/4 the way full and place onto a baking sheet. Bake for about 20 minutes, or until your cake is cooked all the way through. Mine took about 22 minutes, and I filled them exactly 3/4 full. 
  3. Let your cakes cool completely. Add your oreos to a small bowl and set aside. 
  4. Once cooled, smear about 1 Tbsp of chocolate frosting onto the tops of each cake. Immediately dip the tops of your cakes into the crushed oreos, so it looks like the whole top is covered in dirt. If you missed a spot, then just add more frosting, and dip more into the oreo crumbs. Repeat this process until all of your cakes are covered. 
  5. Color your buttercream a pretty rose pink color, or any color of your choosing. Add your buttercream to a piping bag, fitted with a star tip. 
  6. Frost the tops of each cake with little roses. Its nice to make them all a little different, since no two flowers are exactly the same. To get the nice rose look, start by holding your bag in the middle and create a swirl action with your hand, creating a full circle. Practice a few times in a clean bowl, so you can scrap up and reuse the frosting.

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Sprinkle Waffle Dippers

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Sprinkle Waffle Dippers

I love how easy this pan is to use! And I love the two biter size for these! Serve them at ant event, and they will be sure to make your guest swoon. This would be the perfect Easter Sunday Breakfast!

INGREDIENTS

  • Wilton's Waffle Dipper Pan
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 tsp baking powder 
  • 2 Tbsp sugar
  • 1 egg
  • 3/4 c buttermilk
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 6 oz Wilton's chocolate candy coating
  • 6 oz. Wilton's pink candy coating (or color of choice)
  • 4 Tbsp canola oil 
  • Wilton's Easter color non pareils (or sprinkle color of choice)

DIRECTIONS

  1. Preheat your oven to 350 degrees. Butter or oil spray your waffle dipper pan and set aside. 
  2. Combine all dry ingredients in a large bowl and whisk to combine. In a separate bowl, whisk all your wet ingredients together. Add your wet into your dry, and whisk JUST until combined. 
  3. Fill a disposable piping bag with your batter, and fill each waffle cavity 3/4 full. If you don't have piping bags, don't worry, just use a spoon!
  4. Bake in your preheated oven for about 8 minutes, or until a clean toothpick comes out when inserted. 
  5. Let the waffles cool in the pan for a few minutes, and invert the pan onto your work surface. Your dippers should fall right out, but if they don't, just lightly tap the pan until they all fall out. 
  6. Let them cool completely. While your dippers are cooling, melt your candy coating. Melt each color in separate glass bowls in the microwave, in 30 second increments, stirring after each addition, until melted. Once your candy coating is melted, add in 2 Tbsp of canola oil to each color. This will make your coating a thinner consistency, which will make it easier for you to dip. 
  7. Dunk each waffle dipper into one of the melted candy coatings and let the excess drip off for a few seconds. Place onto a parchment lined baking sheet, and sprinkle the tops with your choice of sprinkles. Let harden and enjoy!

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Funfetti Granola

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Funfetti Granola

 

The easiest thing to make. And so so good!

Ingredients

  • 5 c old fashioned rolled oats
  • 1/3 c brown sugar
  • 1 t salt
  • ½ c maple syrup
  • ½ c coconut oil or canola oil
  • ½ c hot water
  • 1 T imitation vanilla extract
  • ½ c rainbow sprinkles

Directions

  1. Line a baking sheet with a piece of parchment paper.
  2. Combine oats, brown sugar, sprinkles and salt in a bowl.
  3. Combine the maple syrup, oil, water, and vanilla extract and add to the oat mix.
  4. Combine with hands and spread evenly on parchment lined baking sheet.
  5. Bake at 300 degrees for 25 minutes, until oats are golden brown.
  6. Let cool for about 15 minutes and enjoy!

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Cake Batter Cinnamon Rolls

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Cake Batter Cinnamon Rolls

Just another way to show you that sprinkles really do make everything better. Well that, and lots of butter, cinnamon sugar, and confetti cake crumbles.  Make these for breakfast, lunch, dinner, or even just a snack, and I promise, you will not be disappointed!

INGREDIENTS

Dough

  • ¾ cup milk
  • ¼ cup butter, softened
  • 3 ¼ cups flour
  • .25 ounces of instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 t imitation vanilla extract
  • ¼ c water
  • 1 egg
  • ½ c rainbow sprinkles

Filling

  •  ½ c of cake crumbs (my fave recipe from Momofuku Milk Bar) found here 
  • ½ c rainbow sprinkles
  • ¼ c melted butter
  • 1 c brown sugar
  • 1 T cinnamon 

Glaze

  • 3 c powdered sugar
  • 6 T whole milk
  • 1 T imitation vanilla extract
  • (rainbow sprinkles for topping)

DIRECTIONS

  1. Heat the milk and butter in a small saucepan until the temperature reaches 110 degrees. 
  2. In a large bowl, combine flour, yeast, sugar, sprinkles and salt. Add water, vanilla, egg and the milk mixture; beat well. Knead dough for 5 minutes, until smooth and elastic.
  3. Cover the dough with a plastic wrap and let rest for 30 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with melted butter and sprinkle dough with cinnamon sugar. Add cake crumbles and extra rainbow sprinkles. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 greased muffin cups. Cover with plastic wrap and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F.
  5. Bake in the preheated oven for 10 minutes, or until browned. Remove from muffin cups to cool.
  6. While cinnamon rolls are baking, make the glaze. Whisk together vanilla, milk and powdered sugar until smooth and combined. Drizzle on warm cinnamon rolls with a piping bags and sprinkle with extra rainbow sprinkles.

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NUTELLA FILLED CHURROS

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NUTELLA FILLED CHURROS

Two of my favorite things, rolled into one right here....

You can find my churro photo tutorial here, on LaurenConrad.com

Churro Recipe

INGREDIENTS

  • 1½ quarts canola oil for frying
  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • ¼ teaspoon salt
  • 3 eggs
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ c Nutella 

DIRECTIONS

  1. Mix sugar and cinnamon together in a small bowl and set aside.
  2. Heat oil in a medium sauce saucepan until it reaches 370 degrees. You want it to be about 1 ½ inches deep.
  3.  Meanwhile, combine water and butter in saucepan over high heat and bring to a boil. Turn heat to low and add flour, stirring with a wooden spoon consistently for about a minute until the dough forms a ball.
  4. Remove from heat and add eggs one at a time (with a wooden spoon) just until combined, not longer. (Don’t over-mix the dough once the eggs are added. It will make the dough too dense).
  5. Spoon the dough into a pastry bag fitted with an large star tip.
  6. Carefully pipe out 5-inch-long strips directly into dough. (I squeeze with one hand and cut the dough off with scissors with the other). Fry until golden brown, about 2-3 minutes per side. Remove from hot oil to drain on paper towels. While still warm, toss in cinnamon sugar mixture until coated.
  7. While the churros are still warm, take a piping bag fitted with a filling tip (these tips are very long and skinny) and Nutella, and pipe the Nutella inside of each churro until the warmed Nutella comes right to the edges of the churro.
  8. Enjoying warm is always best! 

P.S. I'm loving this Daniel Wellington watch! Anyone who uses the code "asweetsavory" at checkout, will get 15% off all products on their website!!

 


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