3 Yummy Tummies

Specializing in Brunch, Desserts and Cocktails

Baked Apple Cider Doughnuts

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Baked Apple Cider Doughnuts are bursting with flavor from concentrated cider and applesauce.  A cinnamon and sugar topping adds the perfect extra bit of sweetness for a delightful fall treat!

These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.

I’m so obsessed with these doughnuts!  Last year, I did Pumpkin Spice Doughnuts with a cream cheese icing, so I wanted to do something great again for fall.  My family trip to Eckert’s Farm left me with a gallon of beloved apple cider and I couldn’t think of anything better than cider with doughnuts (besides booze).

Losing that luscious apple flavor was a major concern due to the sweet topping and bit of spice.  I decided to amp things up by using concentrated apple cider; which is easily accomplished by boiling a cup of apple cider on medium/high heat until it is reduced by about half.  I added a bit of apple sauce for extra flavor and moisture.  How could things get any better than that?  Well, they sure did!  I mixed my remaining concentrated apple cider with a bit of melted butter for the topping.  Complete apple cider overkill at its best!

Don’t be afraid to really coat’em in that sweet, cinnamon goodness!

That cinnamon sugar topping tho!  I brushed on a bit of my apple cider and butter mixture and gave them a good dip on both sides.  It is highly recommend that you eat these beauties while they are still warm for maximum enjoyment.  They are easily stored in a bowl covered with foil to avoid that sweaty effect that you get from storing certain confections in Tupperware.  The doughnuts remained fresh and the topping stayed on beautifully.

These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.

I can’t tell you how scrumptious these appley beauties turned out.  Just remember to hide several for yourself before they are demolished without warning.  I think we ate the full dozen of these in a few days.  You know when you tell yourself , just a half and the other half beckons to you like an evil siren.  Resistance was futile!

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These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.
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Baked Apple Cider Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

These Baked Apple Cider Doughnuts are made with concentrated apple cider and are topped with cinnamon and sugar.

Course: Breakfast
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 1 3/4 c. flour
  • 1/2 c. sugar
  • 1/3 c. brown sugar
  • 1 c. apple cider
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 c. butter; melted
  • 2 eggs
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. applesauce
  • 3 tbsp. buttermilk or milk
Topping
  • 2 tbsp. butter
  • 1/2 c. sugar
  • 1 tbsp. cinnamon
  • remaining apple cider
Instructions

  1. Add the apple cider to a small saucepan and heat to medium/high until the apple cider begins to boil.  Continue boiling; stirring occasionally until the apple cider is reduced to around half.  Remove from heat and set aside.

  2. Preheat oven to 375 degrees.  

  3. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger.
  4. In a mixing bowl; beat together the eggs, sugar and brown sugar.  

  5. Slowly add in the flour mixture and beat until combined.  Pour in the melted butter, buttermilk, apple sauce and apple cider; continue beating until combined.

  6. Add the batter into greased doughnut pans; filling no more than 3/4 of the way full.

  7. Bake for around 12 minutes or until lightly browned and cooked through.

  8. In a small bowl; combine cinnamon and sugar for the topping.

  9. Add 2 tbsp. of melted butter to the remaining apple cider. Heat until butter is melted.

  10. Brush the melted butter over the cooked doughnuts and dip into the cinnamon sugar mixture until coated.

  11. Serve warm for best results!  

Blueberry Pancake Bites

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These delectable, Blueberry Pancake Bites are the perfect grab-and-go breakfast for busy weekday mornings.  Top them with a maple glaze or serve them warm with a side of syrup.  They will disappear in a flash.

These Blueberry Pancake Bites with a maple glaze are the perfect grab-and-go breakfast for busy mornings.

My kids are absolutely obsessed with all things pancake or waffle for breakfast, lunch and dinner.  The possibilities are just endless with lemon poppy seed, pumpkin spice, tiramisu, chocolate mint , red velvet (you get the point).  Yes, we do have the occasional brinner around here and it makes us all the happier.  I’m not what you would call a morning person, so these are the perfect weekday breakfast solution.  Make these ahead of time and pop them in the microwave in the morning and get an extra 30 minutes of sleep…you’re welcome!

A cookie scoop is just perfect for filling up mini muffin cups.  Press a few blueberries on top and add an easy, maple glaze.  This is particularly useful, when your kids hide their Kindle under their pillow at night and won’t get up in the morning.  No need to wait around for them to eat…just hand them a little bag and off you go.  God, I love mornings and Blueberry Pancake Bites!

I added a bit of maple syrup and glazed around half of this batch.  You can skip the glaze and dip’em if you so desire.  My daughter ate several of them as a snack after school and seemed to like them just as much without it.  I’m still trying to figure out how she suddenly became a fan of blueberry pancakes only in bite-size form.  I literally, thought there was going to be a war when her uncle started eating the leftovers.  You just don’t mess with a girl’s pancakes.

 

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IS IT FRIDAY YET?

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Blueberry Pancake Bites
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

These Blueberry Pancake Bites are the perfect on-the-go breakfast with a maple glaze.

Course: Breakfast
Cuisine: American
Servings: 8
Author: Holly
Ingredients
  • 1 1/2 c. flour
  • 3 tbsp. sugar
  • 1 1/4 c. milk
  • 1 tbsp. lemon juice
  • 1/4 c. butter; melted
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 c. blueberries
Maple Glaze
  • 1/2 c. powdered sugar
  • 2 tbsp. maple syrup
  • 1 tbsp. milk
Instructions

  1. Whisk together lemon juice and milk; set aside.

  2. Preheat oven to 375 degrees.

  3. In a mixing bowl; combine flour, sugar, baking soda, baking powder and salt.

  4. Create a well in the middle of the flour mixture; add egg and lightly whisk.

  5. Add milk mixture, vanilla and melted butter.  Lightly stir until combined.

  6. Fill greased muffin tins around 2/3 of the way full.  Lightly press 3 blueberries in each top.

  7. Bake for around 11-12 minutes or until baked through.

  8. In a medium bowl; combine powdered sugar, maple syrup and milk.  Whisk together until smooth and drizzle over the tops of cooled muffins.

 

 

 

 

 

Homemade S’mores Granola Bars

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These Homemade S’mores Granola Bars are a great snack idea for the kids.  They are easily made and require no baking with marshmallows, chocolate chips and crushed graham crackers.  A bit of honey and molasses give these bars the perfect, chewy texture.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

My kids are obsessed with these granola bars.  As they are, with all things marshmallow and chocolate.  I like to make a batch of these over the weekend and pack them for school snacks throughout the week (if I don’t eat them all myself).  The biggest hurdle, is trying to keep little hands from stealing all the ingredients before getting everything in the mixing bowl.  I’ve created mini little food blogging monsters.  I caught them having a food photography session with their Leappad and fake kitchen food.  My daughter, told me she wants to open a bakery when she grows up.  The youngest wants to be a farmer.  Sounds like a great opportunity for a farm to table bakery.  Hopefully, the future farmer gets over her fear of animals…LOL.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

You can easily, use this recipe as a good base and load’em up with all your favorite toppings.  These bars would be great with nuts and dried fruit for a healthier option.  A bit of flax-seed thrown in the mix never hurt the old digestive track anyways.  The possibilities are just endless.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

 

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

I started off this recipe by giving the oats a light toast in the oven for optimal granola bar flavor.  While the oats are toasting, a bit of graham cracker gets crushed up in a baggie.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

A bit of butter, brown sugar, honey and molasses get heated together to form the glue for a perfectly, chewy granola bar.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Allow the sauce to cool slightly; add the crushed graham crackers, chocolate chips and marshmallows.  I found these Vanilla Mallow Bits at Target and they worked perfectly.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Transfer the sticky, oat mixture to a square baking pan and mash is down with the back of a measuring cup.  Ensure you give the top an extra layer of marshmallow and chocolate chips!

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Pop it in the freezer for around 30 minutes, cut it into rectangles and enjoy!  I store mine an an air-tight container and it lasts for the week.

 

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Homemade Smore's Granola Bars are the perfect easy, snack for kids.
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Homemade S'mores Granola Bars
Prep Time
10 mins
 

These chewy, Homemade S'mores Granola Bars have crushed graham cracked, marshmallow and chocolate chips and require no baking.

Course: Snack or Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 2 1/2 c. oats
  • 1/2 c. coarsely crushed graham crackers
  • 1/3 c. vanilla mallow bits You can also cut up mini marshmallows.
  • 1/3 c. mini chocolate chips
  • 1/4 c. butter
  • 1/3 c. Dark Brown Sugar
  • 1/3 c. honey
  • 1 tbsp. molasses
  • 1/8 tsp. salt
  • 1 tsp. vanilla
Instructions

  1. Evenly spread the oats onto the bottom of a baking sheet and toast at 325 degrees for around 10 minutes; stirring around halfway through baking time.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  2. While the oats are toasting, prepare the sauce.  In a medium saucepan; melt the butter and add the brown sugar.  Cook on medium/high eat until the sugar dissolves into the butter.  Mix in the honey, molasses, vanilla and salt.  Remove from heat and allow to cool slightly.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  3. After the butter mixture as cooled for a bit; stir in the oats until evenly coated.  Lightly stir in the graham cracker, marshmallows and chocolate chips; reserving around 1/3 of the chocolate chips and marshmallows for the top of the granola bars.

  4. Coat the bottom of a 9 inch square baking pan with strips of parchment paper; allowing the ends to hang over the sides for easy removal.  

  5. Add the oat mixture to the bottom of the baking pan and evenly spread the mixture.  Top with the extra marshmallows and chocolate chips.  Firmly press down the top with the back of a measuring cup.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  6. Freeze for around 30 minutes until firm.  Cut into desired serving size.  Store in an airtight container for up to 10 days for best results.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Glazed Orange Scones

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These Glazed Orange Scones taste just like my favorite decadent treat from Panera!  I’m in love with their cakey texture with crisp outer edges and that orange GLAZE!  The perfect amount of sweet citrus taste to balance out these addictive confections.

These Glazed Orange Scones taste just like the Panera version!

I can remember seeing orange scones at Panera and thinking what are these biscuit-looking delights with a layer of glazey goodness?  I’d never had the pleasure of sampling a scone and am so glad that I did!  One bite later and I was addicted for life.  I’ve dabbled with other great flavors, but have never found one that I liked as much as these beauties.

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Scrambled Egg Brunch Bread

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This Scrambled Egg Brunch Bread is so easy to throw together with crescent roll dough.  It gets filled with layers of ham, scrambled eggs and cheese for a hearty breakfast treat that is perfect for entertaining.

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My obsession with crescent rolls is evident with all the recipes I’ve been concocting lately.  I just cant get enough of that crispy, flaky outer layer that can be used for the basis of so many different  savory or sweet creations.  I love using the dough for breakfast pastries and now, for this scrumptious brunch bread that I will be making again for Easter brunch.

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Red Velvet Waffles with White Chocolate Glaze

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These Red Velvet Waffles with White Chocolate Glaze are perfect for your sweetheart on Valentine’s Day!  They could be eaten for breakfast or dessert and are perfectly, fluffy with an easy glaze that is made in the microwave.

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My husband is obsessed with red velvet anything, so it was perfectly fitting to make him a batch of Red Velvet Waffles the weekend before Valentine’s Day.  They were thoroughly enjoyed by my daughters as well (maybe too much).   Good luck to me, trying to get them to eat anything for lunch!

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.

These beauties are so delectable that they could even be enjoyed as an after-dinner dessert.  I could easily, see using a cookie cutter to make a heart-shape and topping it with vanilla ice cream and plenty of chocolate sauce.  I need to go save a few pieces while I still can to try this idea out!  Wouldn’t, it also be cute to use a star-shaped cookie cutter for 4th of July and top it with fresh blueberries and whipped cream?  So many options, so little time!

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Waffles or pancakes are mandatory around here every Sunday.  You haven’t lived until you’ve tried Tiramisu Pancakes and can never go wrong with delectable, Buttermilk Blueberry Waffles.  I’m always testing out new recipes and really think I hit the jackpot with these.  A lot of people like cream cheese icing or glaze with their red velvet, but you have to try this easy, white chocolate glaze!  There is no big mess to clean up with beaters and no waiting for cream cheese to soften.  This glaze is made in the microwave with zero fuss!  Feel free to drizzle a bit extra for red velvety greatness. I may have dipped my waffle in the bowl like chips and dip.

 

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.

If you are going to go glam for breakfast, be sure to have a cocktail while you’re at it!  My Pineapple Orange Creamsicle Mimosas are a must.  You could even fancy yourself a Pancake Shot for a lovely digestif.  Visit my Cocktail Page for all of my favorite adult beverages.

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.
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Red Velvet Pancakes with White Chocolate Glaze
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
These Red Velvet Waffles with White Chocolate Glaze are perfect for your sweetheart on Valentine's Day! They could be eaten for breakfast or dessert and are perfectly, fluffy with an easy glaze that is made in the microwave.
Course: Breakfast
Cuisine: American
Servings: 6
Author: Holly
Ingredients
  • 2 C. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 2/3 C. milk
  • 3 tbsp. lemon juice
  • 1/3 C. butter; melted
  • 1/4 C. light brown sugar
  • 1/4 C. sugar
  • 1/3 C. cocoa powder
  • 1 tsp. vanilla
  • red food coloring
White Chocolate Glaze
  • 1 C. white chocolate chips
  • 2 tbsp. butter
  • 3 tbsp. milk or heavy cream
  • 2 tbsp. light corn syrup
Instructions

  1. In a small bowl; whisk together milk and lemon juice; set aside.

      In a large bowl; combine flour, baking soda, baking powder, salt and cocoa powder.

      Create a well in the middle of the dry ingredients and add eggs and vanilla into the middle; lightly whisk eggs.

      Pour melted butter and milk mixture over the top of the eggs and stir until combined. 

      Add several drops of red food coloring until desired color is achieved after stirring.

      Lightly spray a round, hot waffle iron with nonstick cooking spray.

      Scoop around 2/3 of a cup of waffle mixture onto the iron.

      Remove waffle once firm and cooked through.  


White Chocolate Glaze

  1. Add chocolate chips, butter and light corn syrup into a small microwave-safe bowl.  Cook on 50% power for around 1 minute.  Lightly stir and repeat; add milk or whipping cream and cook for an additional 30 seconds on 50% power; stirring until mixture is smooth.  Immediately, drizzle glaze over tops of warm waffles.

Recipe Notes

Use cookie cutters to make heart-shapes after waffles have been cooked.  Place them on top of whole waffles for a decorative touch. 

 

 

Spinach Artichoke Dip Breakfast Sliders

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These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham.  Hawaiian rolls add a welcome bit of sweetness for this delight that can be enjoyed anytime during the day.

These Spinach Artichoke Dip Breakfast Sliders have a generous layer of my favorite dip with egg, ham and cheese on a Hawaiian roll.These breakfast sliders are SO flavorful and worth a bit of extra work to make the coveted, spinach artichoke dip.  I really think this dip could be smothered on just about any kind of food for an even greater taste.  Stuff it in your chicken or bake it over your salmon…the possibilities are endless.

These Spinach Artichoke Dip Breakfast Sliders are filled with my favorite dip and topped with ham, egg and cheese on a Hawaiian roll.

I find it easiest to bake the eggs in a casserole dish.  Then, you are able to cut the eggs into perfectly round shapes for each roll.  You could also, just scramble the eggs if preferred.  You might just want to use a fork when you dig into these delights that are just oozing with goodness.

These Spinach Artichoke Dip Breakfast Sliders have a generous layer of my favorite dip with egg, ham and cheese on a Hawaiian roll.

I have a skinny version of this spinach artichoke dip that you could also use to make this recipe a bit healthier.  You could also leave the ham off like I do if you don’t eat pork.  I think, my husband really appreciated getting a little red meat for a change with these babies.  He probably feels like he is about to sprout feathers and grow a beak….winner winner chicken dinner!  Everyone in my family prefers breakfast food, so we are often eating french toast and eggy delights for dinner!  Its a great way to bribe the kids into eating vegetables (they might be dipping them in syrup).  You could also, prepare the spinach dip ahead of time and scramble up some eggs for a quick and easy dinner idea.

BRUNCH FAVORITES

A generous layer of my favorite Spinach Artichoke Dip makes an appearance in these breakfast sliders with egg, ham and cheese.
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Spinach Artichoke Dip Breakfast Sliders
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham. Hawaiian rolls add a welcomed bit of sweetness to this delight.

Course: brunch
Servings: 15
Ingredients
  • 12 eggs
  • 1 1/2 C. Milk
  • 7 slices Colby jack cheese
  • 2 tbsp. Butter; melted
  • 2 tsp. poppy seeds (optional)
  • 1/2 tsp. oregano
  • 15 slices honey ham
  • 15 Hawaiian sweet dinner rolls
Artichoke Dip
  • 8 oz. cream cheese; softened
  • 1/2 C. mayonnaise
  • 1/2 C. Parmesan/Romano Grated Cheese
  • 1/2 tsp. oregano
  • 2 tsp. Worcestershire sauce or Dijon mustard
  • 1 pinch red pepper flakes
  • 2 tsp. minced garlic
  • 14 oz. can artichoke hearts; roughly chopped
  • salt and pepper to taste
Instructions

  1. In a large bowl; beat together eggs, milk, salt and pepper to taste.

  2. Add eggs to a greased 13X9 casserole dish.

  3. Bake at 350 degrees for around 25 minutes or until eggs are firm.

  4. In a large bowl; combine all spinach artichoke dip ingredients.  Lightly mix until all ingredients are combined.

  5. Cut an entire package plus 3 Hawaiian rolls in half using a large serrated knife.  

  6. Place the bottom halves in a 13X9 casserole dish.  

  7. Spread a generous layer of artichoke dip over the rolls.

  8. Use a large biscuit or cookie cutter to cut 15 circles out of the baked eggs.

  9. Add the egg slices on top of the spinach dip; followed by ham slices, cheese and the tops of the rolls.  

  10. Add oregano to melted butter, spread over the tops of the rolls and sprinkle with poppy seeds.

  11. Bake for around 20 minutes at 350 degrees.

My Favorite Spinach Artichoke Dip on a Sweet Hawaiian Roll with ham, cheese and egg for the ultimate breakfast sandwich.

Cranberry Orange Bundt Cake

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This Cranberry Orange Bundt Cake with orange glaze and sour cream is so festive for the holidays.  It is perfect for brunch or makes a decadent dessert with sugared cranberries spilling out of the top.  

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I was going to wait until next year to share this recipe, but really couldn’t deny any last minute holiday bakers.  I think this cake is gorgeous for any wintertime party and would be great for New Year’s eve.  I’m so obsessed with it…I love how the cranberry flavor balances out the sweetness of the oranges.

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I made a batch of sugared cranberries by giving them a bath in homemade simple syrup; followed by rolling them around in a bowl of sugar.  The sweetness of the sugar really helps balance out any bitterness from the cranberries.  I made a few extra for a perfectly festive, Christmas Cosmopolitan.  It was SO necessary after dealing with sick kids for over a week now.  My daughter woke me up at least 5 times last night and asked my husband, why it was taking so long for it to be light outside?!

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I really love the look of filling a bundt cake hole with plenty of goodies (no innuendo intended).  It all started with my Chocolate Banana Split Cake.  Nothing like an extra, fruity bonus with any confection.  The healthiness of the fruit balances out the sugar and butter, right?  I think the cranberries retain their antioxidants after taking a sugar bath.  I just love these win/win situations.

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Okay, my mind is complete jello right now after 3 hours of sleep.  It’s time to order take out for Christmas eve and drink several glasses of Moscatao.  I would rather have a Christmas Sangria, but tomorrow brings Christmas with great brunch and Whiskey Sour Slushes (make a great present).

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Please excuse excessive usage of pictures…I really had trouble eliminating any of them!

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FAVORITE HOLIDAY TREATS

 FAVORITE HOLIDAY COCKTAILS

This Cranberry Orange Bundt Cake with orange glaze and sour cream is so festive for the holidays. It is perfect for brunch or makes a decadent dessert with sugared cranberries spilling out of the top.

This festive, Cranberry Orange Bundt Cake is made with sour cream and orange glaze. Sugared cranberries make a beautiful garnishment.
Print
Cranberry Orange Bundt Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This decadent Orange Cranberry Bundt Cake is made with sour cream and plenty of orange glaze.  

Course: Dessert
Servings: 12
Ingredients
  • 2 1/4 C. Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1 C. Sugar
  • 2/3 C. Sour Cream
  • 1/4 C. Orange Juice
  • 1 Tbsp. Triple Sec (Optional)
  • 1 Tsp. Vanilla
  • 1 C. Cranberries (fresh or frozen)
  • 1/4 Tsp. Salt
  • 1/2 C. Butter; softened
  • 2 Eggs
Glaze:
  • 1 C. Powdered Sugar
  • 1/4 C. Orange Juice
  • 1 Tbsp. Orange Zest
Instructions

  1. Mix together salt, flour, baking soda and baking powder.


  2. In a large mixing bowl; cream together sugar and butter; beat in triple sec, vanilla, orange juice and eggs.

  3. Slowly beat in the flour mixture.

  4. Beat in the sour cream.

  5. Stir in the cranberries.

  6. Add batter to a greased/floured (10") bundt pan.

  7. Bake at 350 degrees for around 50 minutes or until cooked through when poked with a toothpick.  Flip cake over onto a cooking rack and allow to cool before adding the glaze.

Orange Glaze:

  1. Beat together powdered sugar, orange juice and orange zest.

  2. Drizzle over the top of the cake with a teaspoon.  

Pumpkin Cinnamon Roll French Toast Bake

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This Pumpkin Cinnamon Roll French Toast Bake with crumb topping is super easy to make on a busy weekend morning or holiday.  The flavors of refrigerated cinnamon rolls, pumpkin spice, french toast and pumpkin combine with maple syrup for a welcome explosion of scrumptious flavors.  Fall has never tasted SO good!

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 This French Toast Bake is so flavorful and delightfully cakey from the cinnamon rolls.  You can easily eat this without the maple syrup due to all the great flavors already going on.  However, I can’t fathom the idea of not smothering any kind of french toast, pancake or waffle in plenty of syrup.  The flavor of syrup may vary, but it has to give my carbs a good bath until it gets nice and soggy.  You brunch fans know what I’m talking about.

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I don’t usually like things to be overly complicated, so I opted to make a crumb topping that doesn’t involve all the butter cutting and kneading.  I just melted the butter and did a bit of stirring with a bit of flour, brown sugar, pumpkin spice and chopped pecans.  This topping really makes this dish delish.  Who doesn’t love plenty of sweet, crumbly delight on their breakfast?  Especially, on a moist (that word disturbs me), Blueberry Lemon Muffin…winner, winner crumb topping brinner!

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How is brinner not a word?  My family eats brinner on a weekly basis.  My husband has requested french toast and turkey sausage for dinner every Tuesday.  Now, that is something I don’t mind getting on board with.  Let it rain breakfast all day long!  No need to wait until tomorrow morning.

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After weeks (okay months) of procrastination, I finally made my first recipe video.  I realized, that there was definitely a reason that I’ve been putting this project off.  Learning a new video editing program was a huge pain involving hours of bugging my husband and mild (major) use of profanity.  Anyway, check out my first attempt on Facebook with my Slow Cooker Pumpkin Maple Oatmeal.

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Here are a few other options for those planing to consume nothing but pumpkin for the next 2 months.

MORE PUMPKIN

HOW ABOUT A COCKTAIL WITH THAT?

Print
Pumpkin Cinnamon Roll French Toast Bake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
This Pumpkin Cinnamon French Toast Bake is packed with all the great flavors for fall with refrigerated cinnamon rolls.
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 Tubes of refrigerated cinnamon rolls reserve icing
  • 6 Eggs
  • 2 C. Milk I use 2%
  • 1 Tsp. Vanilla
  • 1 C. Pumpkin Puree
  • 2 Tsp. Pumpkin Pie Spice
  • 1/4 C. Sugar
  • Crumb Toppig
  • 2/3 C. Flour
  • 1/3 C. Brown Sugar
  • 2 Tsp. Cinnamon
  • 1 Tsp. Pumpkin Pie Spice
  • 4 Tbsp. Butter; melted
  • 1/4 C. Chopped Almonds optional
Instructions
  1. Spray Bottom of 13X9 inch baking pan with nonstick cooking spray or grease with butter.
  2. Cut Cinnamon rolls into fourths and distribute evenly in bottom of baking pan.
  3. In a large bowl; beat together eggs, sugar, pumpkin, milk, vanilla and pumpkin pie spice.
  4. In a seperate bowl add; cinnamon, pumpkin pie spice, brown sugar, chopped almonds and melted butter. Stir together until crumbly.
  5. Sprinkle crumb topping on top of french toast.
  6. Bake at 350 degrees for around 35 minutes or until top is lightly browned.
  7. Top with reserved cinnamon roll icing.
  8. Serve topped with maple syrup.

This easy, Pumpkin Cinnamon Roll French Toast bake has a pumpkin spice crumb topping.

 

 

Apple Crescent Roll Pastry Ring

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This Apple Crescent Roll Pastry Ring is so easy to throw together with ready-made crescent rolls and fresh apples.  A maple and cinnamon glaze top of this delightful confection.  Substitute with your favorite pie fillings for an even quicker preparation.Apple-Crescent-Roll-Pastry-Ring-fYou know it is officially apple and pumpkin recipe season when Panera brings back that Autumn Squash Soup and Pumpkin Lattes  (alcohol additions sometimes necessary) are flowing over at Starbucks…yippy!  Its time to live and breath pumpkin until the grocery store runs out of those cans that have been collecting dust all summer long.

Apple-Crescent-Roll-Pastry-Ring

I went completely manic baker over the weekend and thought it would be a great opportunity to catch up on some recipe testing.   My first go of it was an epic fail (unless muffin wrappers are edible), but things started to look up after this baby came out of the oven.  There is nothing more satisfying than the aroma of baked apples and sales on booties to mark the beginning of fall.

Apple-Crescent-Roll-Pastry-Ring-8

My Candy Cane Crescent Roll Breakfast Pastry was so wildly popular over the holidays, that I thought an apple version was on point for the fall season.  Fresh, Granny  Smith apples just make everything better after all.  A quick swim in the frying pan with plenty of cinnamon has them ready to meet their doughy friends in the oven.  It just doesn’t get any easier or more gratifying than this.

Apple-Crescent-Roll-Pastry-Ring-7

I was so exhausted after my first recipe fail (drinks may have ensued), that I completely bypassed taking decent pictures (SO BAD)Apple-Crescent-Roll-Pastry-Ring-bof the crescent rolling process.  Have no fear, it is super easy!  Just overlap the large end of the triangle bases (geometry is not always are friend).  Some finagling may be necessary to make them a nice round shape that actually fits on the cookie sheet like a beautiful sunflower.  Add the apples to the overlapping ends of your sunflower and wrap the short end of the triangle over the top (a good tuck job is in order here).

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All this tucking and folding talk has me thirsty and ready for a good cocktail.  Check out my Cocktail Page for more fall inspiration.  Caramel Apple Sangrias and Spiked Pumpkin Lattes will have you falling for fall all over again.   It is never too early to plan your transition from fall flavors to winter holidays with this Candy Cane Crescent Roll version.

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Apple Crescent Roll Pastry Ring
Fresh apples are stuffed in crescent rolls and topped with a maple cinnamon glaze.
Course: Dessert
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 Packages of refrigerated crescent rolls
  • 3 Granny Smith apples; peeled and thinly sliced
  • 1/3 C. Brown Sugar
  • 3 Tbsp. Butter
  • 1/2 Tsp. Cinnamon
  • 1/8 Tsp. Nutmeg
  • Glaze:
  • 1 C. Powdered Sugar
  • 3 Tbsp. Milk
  • 2 Tbsp. Maple Syrup
  • 1/2 Tsp. Cinnamon
Instructions
  1. Melt butter in a large skillet on medium heat.
  2. Add apples and saute until softened for around 6 minutes.
  3. Add brown sugar, nutmeg and cinnamon; allow to boil while stirring constantly for around 2-3 minutes or until thickened. Allow to cool and thicken slightly before adding to crescent rolls.
  4. Arrange crescent rolls in a circular pattern on flat cookie sheet so that large bases of the triangles are overlapping slightly.
  5. Add a small spoonful of the apple mixture over the overlapping triangle bases.
  6. Fold the short end of the crescent triangle over the top of the base and press down to seal.
  7. Bake for 350 degrees for around 20 minutes or until lightly golden brown.
  8. Prepare the glaze:
  9. Beat together powdered sugar, milk, cinnamon and maple syrup until smooth.
  10. Use a teaspoon to spoon over the top of the pastry ring. Don't be afraid to really coat it!
  11. Serve slightly warm!

Crescent Rolls are transformed into a delicious Apple Pastry Ring that is perfect for brunch or dessert!

 

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