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Fresh Kitchen Featuring GE

August 27, 2012 by kim 2 Comments

Having lived in two apartments over the past couple of years, I’ve come to realize the importance of appliances. Refrigerators, to be exact. In my old Berkeley apartment, the refrigerator was crammed into the narrow kitchen — meaning you couldn’t swing the doors open all the way because they were blocked by the wall and the counter. Can you imagine my frustration when I tried to put pizza boxes inside? Did I notice this when looking at the apartment? Nope. I was too busy being fascinated with the brand new carpet, granite countertops and great location. Bottom line? You use your refrigerator everyday: Indulge in one you love!

GE Appliances has a style for everyone, whether it be side-by-side refrigerator/freezer or refrigerator on top and freezer on bottom. My current combination is a side-by-side door refrigerator on top and pull-out freezer on the bottom.
You hardly ever think about the refrigerator even though it’s being opened all day long. I pretty much grew up with my fridge, noting my height with which shelf I could see over. I even remember when we got our first fridge that dispensed water. I thought it was the coolest thing in the world.
When I think of technology, I think of cell phones, computers and media players. But GE Appliances has advanced along with the rest of technology by stepping it up with kitchen appliances. Their refrigerators have LED lighting for greater visibility, an advanced filtration system for the water and even a space-saving icemaker. Here’s a little peek at what I’m talking about:

Living in the Bay Area, specifically being so close to Berkeley, I have access to multiple farmers’ markets and locally grown food. I’m constantly searching for ways to make fruit and vegetables last longer in the fridge, since it’s just my boyfriend and me in the house, and we can go through only so much food at a time. From vinegar washes to freezing fruit, I’ve tried quite a few methods. The GE Frech door fridge has a dual evaporator system for longer food life, which is great plus for foodies like me!

Another feature that I admire is the full-width deli drawer. Normally the drawers are so narrow and deep that I end up having to dig through all the items in order to find cheese or fruit. Having wide drawers allows me to see exactly what’s inside the drawer without making a mess.

Still have doubts about the fridge? Check out GE’s Freshpedition, where they drag a French door refrigerator 2000 miles to bring a fresh-cooked meal to a homesick man!

Be sure to visit the GE Appliances brand page on BlogHer.com where you can read other bloggers posts!

Filed Under: review

Cinnamon Baked French Toast

August 22, 2012 by kim 103 Comments

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I love breakfast, but I love bread even more. Put them together and you’ve got yourself French toast! The one thing that I don’t like about breakfast is getting up early to make it. I’m a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I’m walking out the door. Healthy? Probably not.I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn’t finish this week.

This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I’d love to wake up to the smell of this in my oven every morning!

Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8×8 pan, but it’s totally worth it to make the 9×13 because my DB and I finished this off in less than two days by ourselves.

Print
Cinnamon Baked French Toast

Ingredients

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup AP flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Directions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.
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https://lovintheoven.com/cinnamon-baked-french-toast/

Filed Under: bread, breakfast, dessert

Double Glazed Baked Funfetti Donuts

August 20, 2012 by kim 4 Comments

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**Warning:: There are a TON of pictures to follow. Seriously. You might not be able to handle it.

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My blog queue has quite a bit of recipes in it, which means I should probably post more often. I made these donuts oh-so-long ago that I almost forgot I had them. With only a total of seven ingredients in the donut AND the glaze, it’s about as simple as it gets.

These taste pretty much the same as a funfetti cupcake, except they’re in a more fun form, don’t you think? They’re festive and a great excuse to eat sweets for breakfast. They’d also be great for birthday mornings. Who wouldn’t want to wake up to a plate full of confetti sprinkles?

Recipe from Cookies & Cups (adapted from Wilton) and makes 12 donuts.

Print
Double Glazed Baked Funfetti Donuts

Ingredients

  • 2 3/4 cups Funfetti Cake Mix
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 Tbsp melted butter

Directions

  1. Preheat oven to 425° and lightly grease a donut pan with cooking spray.
  2. Beat all ingredients together for thirty seconds. Transfer batter to a ziploc bag and snip the corner. Fill the donut molds 2/3 full.
  3. Bake for 7-9 minutes. Let cool for 5 minutes before turning the pan upside down to remove and let cool completely.
3.1
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

Print
Double Glazed Baked Funfetti Donuts-- Glaze

Ingredients

  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions

  1. Pour all the ingredients in a saucepan over medium heat. Stir constantly until everything dissolves and the mixture is nice and smooth. Quickly dip both sides of the donut in the glaze and let them cool on a cooling rack. You can keep the heat on low if you'd like, but I just turned mine off and stirred when I needed the glaze to break down.
3.1
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

Print
Double Glazed Baked Funfetti Donuts- White Frosting

Ingredients

  • 1 cup of powdered sugar
  • 1 tbsp milk
  • Sprinkles (the more variety, the more fun!)

Directions

  1. Stir the powdered sugar and milk until smooth. Spread approx 1 tsp of frosting on top of each donut and immediately coat with sprinkles.
3.1
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

Filed Under: breakfast, cake, dessert, frosting

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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