Month: October 2014

Battle of the Breakfast Casseroles: Fluffy Overnight Coffee Cake

Fluffy Overnight Coffee Cake

 

The first thing about this is that when you bake it, it makes your house smell delicious!! If you are hosting a shower (morning or brunch) and making this, the house will smell wonderful as guests are arriving.

I would recommend this for someone who has only baked from a box. It is a really easy first cake for someone who hasn’t every constructed one from scratch, you pretty much throw everything together, mix and pour into a pan. Easy, easy.

The cake was light and fluffy and the topping was so good. If you are wanting something that looks like a starbuck’s coffee cake, this isn’t it, but if you want something that tastes just as good as one but is lighter and fluffier, this is your coffee cake. It tastes airy.

I made this three different times to perfect the recipe.  The first time, I didn’t feel like there was enough crumble.  The second time, I wanted to try a more Starbucks type crumble and the third time, I  made the recipe below and loved it the most.

Here are some pictures of the first coffee cake that I tried using this recipe.

Coffee Cake Pan- Trial 1

Coffee Cake- Trial 1

So, this looked good and tasted great, but I wanted more topping.  I decided to try the same cake recipe, overnight, and then added the crumble topping from this recipe.  (More of a Starbuck’s crumble).

Photos from the second try:

Coffee Cake Pan- Trial 2 Coffee Cake- Trial 2

This second trial was good, but I think that with an overnight cake, the topping was too dense and therefore, the cake didn’t rise as much or become as fluffy. The cake was a bit dense for my liking, but was still good.

The third trial was the one that ended up being my favorite,  I used most of the main recipe from above but added in extra topping.  I loved the final product.

Coffee Cake Slice- Trial 3

Fluffy Overnight Coffee Cake
Serves 12
Overnight Coffee Cake that is fluffy, easy to make and delicious
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 3/4 cup granulated sugar
  6. 1 and 1/4 cup packed brown sugar, divided
  7. 2 and 1/2 teaspoons ground cinnamon, divided
  8. 3/4 cup (1-1/2 sticks) butter, melted
  9. 1 cup milk
  10. 2 large eggs
Instructions
  1. Coat a 9×13 baking dish with cooking spray.
  2. In a large bowl, combine 2 cups flour, the baking powder, baking soda, salt, granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, butter, milk and eggs. Beat until well combined, pour into pan and then cover and chill at least 8 hours.
  3. In the morning, pull out the casserole dish. Preheat oven to 350 degrees.
  4. In a small bowl, combine 3/4 cup brown sugar and 1 and 1/2 teaspoons of cinnamon. Sprinkle over chilled cake paying attention to add extra topping to the sides of the casserole.
  5. Bake 35 to 40 minutes.
Adapted from Mr. Food
Adapted from Mr. Food
The Insignificant Details http://theinsignificantdetails.com/

Coffee Cake Closeup- Trial 3

Battle of the Breakfast Casseroles: Bacon and Cheese Breakfast Casserole

Bacon Breakfast Casserole

This recipe had A LOT of prep time the night before. I think that this was mainly because of cooking the bacon, if you bought a precooked bacon it would be a lot quicker. Also, if you have bacon on hand already prepared that would a lot easier.

The casserole itself was good. I enjoyed the tartness of the sourdough bread along with the seasoning. The green onions were not overpowering and the red bell peppers added a little crunch. It was super cheesy.  While eating the casserole my husband said, “I just had a whole mouthful of cheese, it was so good.”

The prep time the night before made me like the other casserole better from last week, but the sourdough bread was a nice touch. It was a bit softer than I was expecting but that may be because the bread was fresh and not day old.

I think that most people like bacon better than sausage, so this recipe was a favorite, most people liked it better than the previous casserole mainly for that reason I believe.  As the cook, I would have preferred precooked bacon for this.  While more expensive, it saves a ton of time. I have remade this recipe with precooked bacon and liked making it more.

Bacon, Egg and Cheese Casserole

Bacon and Cheese Breakfast Casserole
Serves 12
Filled with Bacon and great veggies, this is something to try if your family loves bacon.
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Ingredients
  1. 1 loaf day old sourdough bread
  2. 12 slices bacon
  3. 3 green onions
  4. 1/2 red bell pepper
  5. 4 cups cheese
  6. 6 eggs
  7. 3 cups milk
  8. 1/2 teaspoon each dry mustard, salt and pepper
Instructions
  1. Cut the bread into cubes, the bacon into small pieces, the green onions and the red bell pepper.
  2. Layer 1/2 of bread, 1/2 of bacon, 1/2 of green onions, 1/2 of red bell pepper and 2 cups of cheese. Then repeat.
  3. Scramble the eggs with the milk, dry mustard, salt and pepper. Pour over casserole.
  4. Cover the casserole and put it in the refridgerator overnight.
  5. The next morning, pull out the casserole. Preheat the oven to 350 degrees. Bake covered with foil for 45-55 minutes.
Adapted from Spend with Pennies
The Insignificant Details http://theinsignificantdetails.com/
IMG_2162

 

The Club that No One Wants to Be In

I have officially joined the club that no one wants to be in.  The club filled with women who have babies who they will never hold this side of Heaven.  I was seven weeks, six days pregnant when I found out that I would be losing my baby. A baby that was planned for, prayed for, rejoiced over and celebrated. A baby that was due on March 28, 2015.

October is National Pregnancy and Infant Loss Awareness Month and I feel ready to share my story.  I think one of my biggest fear is that this baby will be forgotten.  This was a baby that was so loved and covered in prayer every day that we knew we were pregnant (and before I got pregnant).

In a lot of ways, the fact that I was pregnant at all doesn’t seem real the more and more time that passes since the miscarriage.  The fact that at one point I had a baby growing inside of me and now I don’t seems like a dream.  Was I actually pregnant?  Yes.  Did I ever get to see the baby?  No.  Does that make the loss harder?  I don’t know. I haven’t experienced anything different.

This miscarriage has made me unsure about a lot of things, it has made me feel like my body has betrayed me, it makes me wonder if I will ever be able to carry a baby full term again, and it makes me wonder why this happened after a perfect pregnancy with my son.   But in all the questioning, I know that God hasn’t forsaken me.  This is a plan that He had for me, and although I have yet to figure out why it has happened, I trust Him with my life and I trust Him with my unborn baby.

So, this is my public declaration that I am in the club now.  A club that so many women before me are in and a club that so many women after me will be in.  A club that no one wants to be in.  I will be sharing more details about my miscarriage in the days to come.  I want people to know what happened.  I need people to know what happened.

This was a life, a life that was growing inside of me and now this life is gone.  I was pregnant and now I am not. Honestly, I am still figuring out how to process that.

Miscarriage Quote

Battle of Breakfast Casseroles: Overnight Sausage, Egg and Cheese Breakfast Casserole

Overnight Sausage Egg and Cheese Long

This casserole was good, really good. My hubby said that I could make this for Christmas rather than the standard breakfast casserole that I make each year. The casserole has good flavor, I think that it is because of the combination of the red peppers, sausage and the unique flavor of English muffins. I was worried that the onions would overpower the casserole but they didn’t (especially if you cut them really small). Most people probably won’t know that they are in there.  I recommend it for any baby or bridal shower.

Overnight Sausage, Egg and Cheese Breakfast Casserole
Serves 12
An overnight breakfast casserole that is easy to make and delicious! Perfect for any holiday or shower.
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 6 English Muffins, cut into little cubes
  2. 1/4 cup butter, melted
  3. 20 Precooked Sausage Links, (I used frozen ones and defrosted them)
  4. 2 cups (8 ounces) of Mexican Cheese, shredded
  5. 1/2 cup Onion, chopped very small
  6. 1/2 cup Red Pepper, chopped very small
  7. 12 Eggs
  8. 2 cups Milk
  9. 1/4 tsp Salt
  10. 1/8 tsp. pepper
Instructions
  1. Spray your 9×13 pan with oil.
  2. Cut the English Muffins into pieces and place in the bottom of the pan. Pour the melted butter over the top of the bread.
  3. Add the chopped onion, red pepper, sausage to the bread. Then add the cheese over all previous ingredients
  4. Add the eggs, milk, salt and pepper to a bowl. Whisk them together until there is a scrambled egg consistency. Pour over the bread.
  5. Cover the casserole dish and put it in the refrigerator for 8 to 12 hours.
  6. Get the casserole out of the refrigerator. Preheat the oven to 350 degrees. Cook, uncovered for 45 to 50 minutes. (It should be firm in the middle). Let it set for 5 to 10 minutes before serving.
Adapted from a Johnsonville Sausage Recipe
Adapted from a Johnsonville Sausage Recipe
The Insignificant Details http://theinsignificantdetails.com/
Overnight Sausage Egg and Cheese Breakfast