Chocolate-y Pumpkin-y Muffin-y, oh my!

Pumpkin Chip Muffins

Made: October 27, 2013

Ingredients:
- 4 eggs
- 2 cups sugar
- 1 15oz can solid-pack pumpkin
- 1 1/2 cups canola oil
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups (12oz) semi-sweet chocolate chips

Directions:
- Preheat oven to 400 F
- In a large bowl, beat eggs, sugar, pumpkin and oil until smooth
- Combine the flour, baking soda, baking powder, cinnamon and salt
- Gradually add the flour mixture to the pumpkin mixture, mixing well
- Fold in chocolate chips
- Fill greased or lined muffin pans 3/4 full
- Bake for 15-18 minutes or until a toothpick inserted neat the center comes out clean
- Cook in pan for 10 minutes before removing to wire rack

One of the few things I like about fall ... all the new pumpkin recipes come out! These are very yummy and mine came out super moist. These could be just as delish without the chocolate chips, but either way I'm pleased!

(Recipe used: Taste of Home)

Basket eggs meet Casserole

Southwestern Egg Bake

Made: November 28, 2012

Ingredients
- 2 cups cornbread stuffing crumbs
- 1 can Green Giant whole kernel corn, drained
- 1 can Old El Paso chopped green chiles, undrained
- 1/2 cup sour cream
- 7 eggs
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Salsa, if desired

Directions
- Heat oven to 400 F
- Spray rectangular baking dish with cooking spray
- Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl
- Spread evenly in baking dish
- Make 6 indentations in stuffing mixture with back of spoon
- Break 1 egg into each indentation
- Pierce yolk of each egg with fork
- Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny
- Sprinkle cheese over stuffing mixture
- Bake 2 to 3 minutes longer or until cheese is melted
- Serve with salsa, if desired

Mine wasn't too "southwestern" since I didn't have chiles in the house and I usually don't use chiles in much of anything. I did add a dash of crushed red pepper and Old Bay :) I cooked my eggs for the fill 28 minutes just in case. The yolks weren't too runny, but not over cooked. I also used some Mozzarella and Cheddar cheese.

(Recipe used: bettycrocker.com)

Breakfast for Dinner

Cinnamon French Toast Casserole

Made: September 5, 2012

Ingredients

- 1 large French Baguette, cut into 1 1/2 inch slices
- 3 1/2 cups milk
- 1 1/2 cups sugar, divided
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 6-8 medium baking apples (McIntosh or Cortland), peeled and sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg

Directions

- Preheat oven to 350 F
- Place bread into a greased 13x9 baking or casserole dish
- Whisk milk, eggs, 1 cup sugar, vanilla and salt in a large bowl until well combined
- Pour half of the mixture over the bread
- Layer apple slices over bread
- Pour remaining half of egg mixture over apples
- Mix remaining 1/2 cup sugar, cinnamon and nutmeg in a small bowl, sprinkle on top
- Bake uncovered for 1 hour or until casserole is heated through and eggs are set

I made breakfast for dinner tonight. It came out really good and flavorful. :) You can make this ahead at night and bake it in the morning; just cover it while refrigerating casserole.

(Recipe used: Country Casseroles)

Rolls turned French

French Toast Bake

Made: January 15, 2012

Ingredients

- 2 Tablespoons butter; melted
- 1 tube refrigerated cinnamon rolls with icing
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- Powdered sugar
- Additional maple syrup, optional

Directions

- Preheat oven to 375 F
- Spread melted butter in an non-greased 8-in square baking dish
- Separate dough into 8 rolls; set icing aside
- Arrange roll pieces over butter in baking dish
- In a medium bowl, beat eggs, with cream, cinnamon and vanilla until well blended
- Gently pour egg mixture over roll pieces in dish
- Sprinkle pecans over top
- Drizzle 1/2 cup syrup over everything
- Bake for 16 to 24 minutes or until golden brown
- Cool for 15 minutes
- Transfer icing into a small microwave-safe bowl and heat in microwave on medium power for 7 to 12 seconds
- Drizzle icing over top and sprinkle lightly with powdered sugar
- Serve with warmed maple syrup, if desired

I didn't have any whipping cream, so I used milk instead. I feel like I should've used more milk as they were slightly dry. I baked them for 20 minutes and they were nice and golden. Overall, they were quite delish :)

(Recipe from: Rock your rolls)