Pecan Pie French Toast Bake


Thank you to Advocate Magazine for featuring me in the December Magazine and Kathy Tran for the awesome photo shoot!!!!  

PECAN PIE FRENCH TOAST BAKE……Yessss!!!  So after Thanksgiving, I thought I was done with pies for a little while.  I was ready to move on to Christmas cookies, but Pecan Pie French Toast Bake is the answer that we all need for all of our holiday brunches…I promise you will fall in love!  

French toast can be made with a variety of different breads, but my go to is challah bread.  This eggy, soft and rich bread, makes the most fluffy french toast that is sure to impress all of your guests.  



Pecan Pie French Toast Bake
Serves 10
Write a review
French Toast
  1. 1 Loaf Challah Bread, cut into 1" cubes
  2. 8 large Eggs
  3. 2 cups Milk
  4. 1/2 cup Heavy Whipping Cream
  5. 3/4 cup Granulated Sugar
  6. 1 Tbsp Vanilla Extract
  7. 3 Cups Pecans
Pecan Pie Filling
  1. 1 Cup Brown Sugar
  2. 1 Cup Light Corn Syrup
  3. 1 tsp Vanilla Extract
  4. 1/3 Cup Butter, melted
  1. Preheat oven to 375 degrees F
  2. In a medium bowl, combine all the ingredients for the pecan pie filling and set aside
  3. In a separate bowl, mix together the eggs, milk, heavy cream, sugar and vanilla, and pecans
  4. Add the chopped bread into a deep casserole dish (9x13) and pour the egg mixture over to bread to cover completely
  5. Gently stir bread to get each piece coated in the egg mixture
  6. Evenly pour the pecan pie filling on top of the bread mixture
  7. Bake fore 35-40 minutes or until golden brown and cooked throughout.
  8. Serve warm with maple syrup and fresh whipped cream!
INK foods : In Nanny's Kitchen

Ink Foods Signature

Cinnamon Sugar Pumpkin Muffin

IMG_1824I don’t think I could be I could be more ready for fall this year!  I love summer but this year was a bit crazy….we remodeled our house and moved in with my parents; we are so thankful they took us in :)   I missed our house and especially my kitchen!  We are back in, still working on part of it, but our kitchen it is full gear and ready to bake.  

I can’t wait for fall weather, holiday gatherings and all that comes this time of year. Pumpkin is overdone in so many ways, but when my kids are asking for pumpkin muffins at Starbucks I figured that was a hint to get baking. 

This is a great recipe, can be made in one bowl and is sooo good!  Enjoy


Cinnamon Sugar Pumpkin Muffins
Yields 12
Write a review
  1. 1 15-ounce can Pumpkin Puree
  2. 1/2 cup Vegetable Oil
  3. 3 Eggs
  4. 1 Cup Granulated Sugar
  5. 1/2 Cup Brown Sugar
  6. 1 1/2 tsp Baking Powder
  7. 3/4 tsp Baking Soda
  8. 3/4 tsp Salt
  9. 1 tsp Ground Cinnamon
  10. 1/2 tsp Ground Ginger
  11. 1/4 tsp Ground Nutmeg
  12. 2 1/4 Cups All Purpose Flour
  1. 1 Tbsp Granulated Sugar
  2. 1 tsp Ground Cinnamon
  1. Preheat oven to 350 degrees F
  2. In a large bowl, whisk together pumpkin puree, oil, eggs and sugar until smooth
  3. Add baking powder, baking soda, salt, cinnamon, ginger, nutmeg and flour to batter and whisk until combined
  4. Scoop batter into lined muffin pan filling each one 3/4 full
  5. In a small bowl combine cinnamon and sugar together
  6. Sprinkle cinnamon sugar mixture over each muffin
  7. Bake for 20-25 minutes
INK foods : In Nanny's Kitchen
IMG_1811Ink Foods Signature

Dutch Baby

IMG_6522Weekends are made for family time, lounging and Dutch baby pancakes. These pancakes are like a combination of pancakes, crepes and popovers, and they are as much fun to make as they are to eat!

A Dutch baby, sometimes known as a German pancake, a Bismarck, or a Dutch puff, are baked in a cast iron skillet and puff to great heights while cooking. There are a few tricks to making these puffy pancakes.

Start with a thin pancake batter consisting of eggs, milk, flour, sugar and butter that is combined in a blender to create the smoothest consistency. While you are making your batter, heat your cast iron skillet in the oven before buttering. A hot skillet and melted butter ensures you will have the puffiest and tastiest Dutch baby.

Once the Dutch baby is baked, you will have a crunchy edge and a thin, crepe-like middle that can be filled sweet or savory ingredients. A classic Dutch baby can be enjoyed just like a traditional pancake with a dusting of powdered sugar and maple syrup or can be fancied up with your favorite garnish. To dig into your sweeter side, garnish with mixed berries, lemon curd, powdered sugar and a sprig of mint, or make a meal out of it with a twist on a Caprese salad drizzled with a balsamic reduction.IMG_6494 IMG_6489

Use small skillets to make personalized Dutch babies or one large skillet to make a Dutch baby to share.IMG_6496IMG_6529IMG_6547

Dutch Baby
Serves 2
Write a review
  1. 3 eggs
  2. 3/4 cup whole milk
  3. 3/4 cup all purpose flour
  4. 2 Tbsp sugar
  5. 1 tsp vanilla extract
  6. 1/2 tsp salt
  7. pinch of nutmeg
  8. 2 Tbsp unsalted butter, divided
  1. Preheat oven to 425 degrees F
  2. Place 2 8” cast iron skillets in the oven to warm up while you are making the batter
  3. In a blender or food processor combine eggs, milk, flour, sugar, vanilla, salt and nutmeg
  4. Blend until smooth
  5. Remove the skillet from the oven and melt 1Tbsp of butter on each skillet, tilting to coat the bottom and sides
  6. Divide the batter in half and pour into each cast iron skillet
  7. Bake until the dutch baby is puffed up and golden brown on the edges, approximately 12-14 minutes
  8. Remove from the oven and immediately garnish and serve
Berry Lemon Dutch Baby
  1. Once the Dutch baby is out of the oven, spread a thin layer of lemon curd in the center of the pancake. Top with fresh berries, dust with powdered sugar and garnish with fresh mint
Caprese Dutch Baby
  1. When making the Dutch baby, remove the 2 tablespoons sugar from the recipe. Once the pancake is out of the oven, top with pesto, sliced heirloom tomatoes, mozzarella cheese balls or slices, fresh basil and a drizzle of balsamic reduction.
  2. Makes 2-8" Dutch Babies
INK foods : In Nanny's Kitchen

Ink Foods Signature

Double Chocolate Banana Muffins

muffin 3With summer in full swing, I have tried to stay creative with our breakfast options!  As well as being the most important part of the day, it always navigates the attitude; happy, tired, silly, or grumpy.   I can promise you…these  Double Chocolate Banana Muffins made for one happy morning!!!  muffin 1IMG_4364

Double Chocolate Banana Muffins
Yields 12
Rich chocolate banana muffins for the perfect morning pick me up!
Write a review
  1. 1 Cup All Purpose Flour
  2. 1/2 Cup Cocoa Powder
  3. 1/2 tsp Baking Soda
  4. 3/4 Cup Granulated Sugar
  5. 1/2 tsp Salt
  6. 2 Eggs
  7. 3/4 Cup Vegetable Oil
  8. 1 tsp Vanilla Extract
  9. 1 Cup Banana, Mashed (approx. 2 Bananas)
  10. 1 Cup Semi Sweet Chocolate Chips
  1. Preheat oven to 350 degrees F and prepare muffin pans with butter or paper liners
  2. Sift flour, cocoa powder, salt and baking soda into a mixing bowl
  3. In another mixing bowl, whisk together sugar, eggs, vegetable oil and vanilla extract
  4. Slowly add egg mixture into dry ingredients and whisk until fully combined
  5. Fold in mashed bananas and chocolate chips to the batter until fully combined
  6. Scoop batter into prepared muffin tins
  7. Bake for 20-25 minutes or until toothpick comes out clean
  8. Serve immediately or store in air tight container
INK foods : In Nanny's Kitchen

Nanny’s Sour Cream Coffee Crumb Cake

sour cream coffee cake 1As I sit here and share this recipe with you, I want you to know how special this one is.  If you know or don’t know, “Ink” stands for In Nanny’s Kitchen and my nanny was the wonderful baker in our family.  I have a full book loaded with recipes, some that I have made and many that I have not gotten to yet, but will very soon!  This coffee crumb cake recipe is not just any crumb cake, it is full of wonderful memories for my mom and my aunts that were raised eating this weekly.  As I comb through the pages of my Nanny’s recipe book, I watched my mom and my aunt laugh at all the fun they had and great memories of their mom baking.  I hope you enjoy this as much as I have!!!

coffee cake 2

September is national breakfast month and I couldn’t be happier knowing that I have an excuse to indulge in breakfast for every meal if I wish. With so many options for breakfast, the key to my success is easy and satisfying for the whole family. Sour Cream Coffee Cake is an old family classic, baked straight from my “Nanny’s” kitchen. This recipe has a rich buttery flavor, filled with a cinnamon sugar swirl and will pair well with a soothing cup of tea or coffee to give your day a boost.

Nanny's Sour Cream Coffee Cake
Write a review
  1. Cake
  2. 2 Cups Granulated Sugar
  3. 1Cup Butter, Unsalted
  4. 4 Eggs
  5. 4 Cups All Purpose Flour
  6. 2 tsp Baking Powder
  7. 2 tsp Baking Soda
  8. 1 Tbsp Vanilla Extract
  9. 2 Cups Sour Cream
  10. Filling and Topping
  11. 2 tsp Cinnamon
  12. ½ Cup Granulated Sugar
  13. 1 Cup Pecans, Chopped
  1. Preheat oven to 350 degrees F
  2. Cream sugar and butter until smooth
  3. Add eggs and vanilla extract until combined
  4. Sift dry ingredients together and add to the egg mixture alternating with sour cream
  5. Pour ½ of the batter into a 9x13 greased pan
  6. Sprinkle half of the filling mixture to cover the first layer
  7. Add the remaining batter to the pan and sprinkle the remaining filling mixture over the top of the cake
  8. Bake at 350 degrees F for 40-45 minutes or until cake tester comes out clean
Adapted from My Nanny's Recipe Book
Adapted from My Nanny's Recipe Book
INK foods : In Nanny's Kitchen
sour cream coffee cake

Recipe featured in The Advocate Magazine, September 2015
Photography by Megan Weaver 


Blueberry Orange Crumb Muffins

SONY DSCBreakfast is a big deal in our family.  We love to eat it, but during the week, have a hard time getting it ready before we are headed out the door.  On the weekends we take our time and usually make a feast for 20, but only feeding 4!  So my goal has been to get some staple recipes down that can be made ahead and the whole family will enjoy.  SONY DSCThese blueberry orange muffins have been a favorite of mine and so quick and easy to make, no mixer required.  I love the moist crumb of this specific muffin with the blueberries in every bite, a touch of orange flavor and the crunchiest brown sugar streusel.SONY DSCSONY DSC

Blueberry Orange Crumb Muffins
Yields 10
Write a review
  1. 1 large orange (1/3 cup juice)
  2. 2/3 cup vegetable oil
  3. 1/2 cup milk, whole
  4. 2 eggs
  5. 2 1/4 cup all purpose flour
  6. 1 cup light brown sugar
  7. 1 tbsp baking powder
  8. 1/4 tsp fine sea salt
  9. 1 cup frozen blueberries
  1. Preheat oven to 375 degrees F
  2. Zest orange and set aside; then juice the orange to measure 1/3 cup
  3. Whisk together oil, milk, orange juice, zest and eggs in a medium bowl
  4. Whisk the flour, brown sugar, baking powder and salt together in another bowl
  5. Add liquids to dry ingredients and stir until combined; do not over mix
  6. Fold in the frozen blueberries (keep them frozen)
  7. Using an ice cream scoop (2 1/2"), scoop the batter into muffin pan lined with muffin cups
  8. Sprinkle the top of each muffin with a generous portion of crumb topping (see recipe below)
  9. Bake at 375 degrees F for 20-25 minutes
  10. Cool in pan before serving
Adapted from Sarabeth's Bakery
Adapted from Sarabeth's Bakery
INK foods : In Nanny's Kitchen
Crumb Topping
Write a review
  1. 6 tbsp all purpose flour
  2. 2 tbsp light brown sugar
  3. 1/8 tsp cinnamon
  4. 2 1/2 tbsp unsalted butter, melted
  5. 1/4 tsp vanilla extract
  1. Mix the flour, sugar, cinnamon, melted butter and vanilla extract with your fingers in a small bowl until combined and crumbly
  2. Sprinkle on muffins once they are scooped into the pans
  3. Bake according to muffin recipe
INK foods : In Nanny's Kitchen

Related Posts Plugin for WordPress, Blogger...