Lovin' From the Oven

Cinnamon French Toast Sticky Buns

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I’ve been the worst at blogging this new year so far, so I thought I’d make it up with one of the most delicious posts to date– cinnamon french toast sticky buns. My, oh my. If the pictures don’t catch your attention, then the smell from the buns baking in the oven will. This is one breakfast (or lunch or dinner) that I’d happily welcome to the table every morning.

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This recipe only makes two sticky buns, perfect for my DH and me. I used cinnamon challah bread that I found from Trader Joe’s. There are always goodies to be found at that store. I just discovered their chocolate babka and am afraid I’ve fallen down the black hole. SO GOOD.

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I used Le Creuset ramekins that I found at HomeGoods (seriously, my favorite store on earth) and my buns slid out with ease. Le Creuset just makes everything so pretty. Have you seen their Heart Cocotte that they have for Valentine’s Day? Let me tell ya, it’s darn cute. If only I could put a display case in my kitchen and lay out all of their colorful pots for them to be seen year round…

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They look pretty good when you take the out of the oven, but man, when you flip them over… it’s game over.

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I don’t think anyone can resist these treats. They’re quite decadent, so even one sticky bun was enough for my DH and me to share. Given, he’s not that into sweets, but still… he ate more than he normally would of other sweets.

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It’s raining now in southern California and these are the perfect treat for staying indoors. Did someone say snow day breakfast for the east coast?

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Also, I’m doing a giveaway with PinkBlush Maternity on my other blog, so make sure to check it out and enter! You can see over there how this baburri is brewing. 🙂 As of tomorrow, it’s officially my due date month!

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Cinnamon French Toast Sticky Buns

Serving Size: 2

Ingredients

  • 1/4 cup chopped pecans
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 tbsp light corn syrup
  • 2 slices cinnamon challah bread, cut into cubes
  • 1 egg
  • 1 egg yolk
  • 1/3 cup plus 2 tbsp half and half
  • 1/2 teaspoon vanilla
  • pinch salt

Directions

  1. Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until completely dissolved.
  2. Divide syrup mixture evenly into two ramekins. Top with the chopped pecans. Set aside.
  3. In another large bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes.
  4. Divide the bread mixture evenly on top of the syrup and pecans in both ramekins.
  5. Cover with plastic wrap and refrigerate overnight.
  6. Preheat oven to 350 degrees. Remove plastic wrap and bake the ramekins for 18-20 minutes, until slightly browned.
  7. Let cool for a couple of minutes before inverting the dish onto a plate.
https://lovintheoven.com/cinnamon-french-toast-sticky-buns/

Mini Blueberry German Pancakes

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I’m reposing an older recipe on my blog to help Driscoll’s celebrate National Blueberry Pancake Day (yesterday, January 28th). Besides, who doesn’t like breakfast recipes?

Not only that, but blueberries are great for you! They’re “high in antioxidants, are known to improve memory function and can reduce the effects of aging. Try topping your cereal with fresh blueberries for a heart-healthy breakfast.”

You can find out more about Driscoll’s berries and where they grow here.

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My pregnant self can’t seem to get enough of breakfast lately. I’ve been eating waffles for lunch, yogurt parfaits for dinner (topped with tons of berries!), and snacking on scrambled eggs in between meals. Breakfast is just that good.

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I’m still in awe of this recipe. How can such a liquid-y batter rise to something so beautiful? I don’t question it, I just accept it. Baking is a beautiful thing. I miss being in the kitchen and using the oven so often! I’m just shy of 38 weeks pregnant right now and my favorite spot has got to be my bed (or roaming the aisles of Target).

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Our little one can be here any day now! Isn’t that crazy?! While we play the waiting game, I’ll keep eating breakfast foods with berries for the next couple of weeks.
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Again, this recipe is extremely simple. The ingredients are all probably in your pantry already and you definitely do not need a mixer at all. Your hand and whisk are the best tools in this recipe!

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Some notes from the first time I made this recipe:

The recipe makes a lot so if you’re only feeding yourself, there’s no need to make the entire recipe. I cut the recipe in to 1/3 and made that. It was still plenty for my DH and I.

I also got a little impatient waiting for the sauce to thicken so I added more corn starch, but it wasn’t necessary. If I would have used less, the syrup would have been clearer (see how it’s just a little foggy?). Don’t make the same mistake I did! Be patient with your syrup thickening.

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Recipe from Chef in Training. If you’re looking for more blueberry recipes, make sure to check out Driscoll’s page for additional recipes. 

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Mini German Pancakes

Ingredients

  • 6 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/4 cup butter melted
    • BLUEBERRY SAUCE/SYRUP
  • 1 cup water
  • 1/2 cup sugar
  • 3/4 tsp. lemon juice
  • 1 tsp. vanilla
  • 2 1/2 Tbsp. cornstarch
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries

Directions

  1. Preheat oven to 400 degrees F.
  2. Whisk together eggs, flour, milk, salt vanilla and butter until smooth.
  3. Pour evenly into greased muffin tins about 1/2 way full.
  4. Bake for 15-18 minutes until done and puffed up.
    5. TO MAKE THE BLUEBERRY SAUCE/SYRUP:
  5. Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken. Stir in blueberries and simmer for about 10 minutes.
  6. Fill each mini german pancake with blueberry sauce.
https://lovintheoven.com/mini-blueberry-german-pancakes/

This is a sponsored post, but the opinions expressed are my own.

Biscoff Cookie Pumpkin Bread

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You guyyyyyyssssss… This bread is good. Real good. Are you still looking for something pumpkin to make for Thanksgiving? It’s not too late because you’ve come to the right place.

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Have you ever had Biscoff cookies? They always remind me of flying on an airplane. Some airlines give these cookies out as a complimentary snack with your beverage. I’m pretty sure that’s the first and last time I ate a Biscoff cookie.

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I have no idea how to even describe their taste if you’ve never had one, but I’ll try. They’re like a graham cracker mixed with a molasses cookie. They’re crunchy, crumbly, and resemble a dog biscuit? Hahah.

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Man, I wish I could eat one right now. I’m currently fasting from carbs for my glucose test tomorrow and it’s KILLING me. Who knew that it was so hard to not eat any carbs for a day? I had no idea how much I ate on a daily basis!

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Having an all protein diet just doesn’t cut it. I mean, what do you eat when you want to snack? No chips, yogurt parfaits, cookies, or fruit. That’s a hard life.

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This pumpkin bread is just the thing to go with Biscoff cookies. They go along so well! This bread is also extremely moist as is. I’m pretty sure out of all the pumpkin breads that I’ve had, this one is my favorite. Bottom line: Make it ASAP!

Recipe from Will Cook for Smiles

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Biscoff Cookie Pumpkin Bread

Ingredients

    Pumpkin Bread:
  • 1½ cups of flour
  • ¼ cup of Biscoff cookie crumbs (made in a food processor)
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup veggie oil
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
    • Streusel Topping:
  • ½ cup Biscoff Cookie Crumbs
  • ½ stick of unsalted butter, cold
  • ¼ tsp cinnamon
  • _____
  • 2 more tbs Biscoff cookie crumbs for dusting the baking pan

Directions

  1. In a bowl, whisk your wet ingredients and brown sugar for the bread until smooth.
  2. Gradually mix in the flour, baking powder, baking soda, salt, spices, and cookie crumbs until just combined.
  3. Preheat the oven to 350 and grease a bread baking pan. Sprinkle the 2 tbsp Biscoff crumbs onto the bottom of the pan.
  4. Pour the batter into the baking pan, spread evenly.
  5. Make the streusel: Pulse the cold butter, cookie crumbs and cinnamon in a food processor a few times until you see coarse crumbs. Spread the crumbs over the batter.
  6. Bake for 55 to 60 minutes.
https://lovintheoven.com/biscoff-cookie-pumpkin-bread/

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