Helpful tips and recipes for the multi tasking mom

Cinnamon Roll French Toast Bake January 1, 2014

Filed under: Uncategorized — bakingmommyof3 @ 6:46 am

This was breakfast Christmas morning and the kids and hubby loved it … it was simple – and used up leftover cinnamon rolls – so the next time you need a easy breakfast – give it a try


  • Cinnamon French Toast
  • 5 eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons cinnamon extract
  • 1 teaspoon ground cinnamon
  • 4 (day-old, almost stale) cinnamon rolls, sliced in half horizontally
  • Cinnamon Cream Syrup
  • 1 cup heavy cream or evaporated milk
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon extract
  • 1 teaspoon ground cinnamon
  • 5 tablespoons butter


Cinnamon Roll French Toast –
In a large bowl, beat eggs, salt, and sugar until frothy. Add milk, cinnamon extract and ground cinnamon, mix until combined. Place sliced cinnamon rolls cut edge up in a 9×13 baking pan. Pour egg mixture over bread, smash down with fingers or rubber spatula to allow bread to begin to soak up liquid; refrigerator overnight.

Preheat oven to 350 degrees F. Bake for 25 minutes or until set. Serve warm with Cinnamon Cream Syrup.

Cinnamon Cream Syrup –
Place cream in a small saucepan, whisk in brown sugar, cinnamon extract, ground cinnamon. Heat until cream mixture steams and sugar has melted. Add butter. Stir until butter melts. Serve warm over your freshly baked Cinnamon Roll French Toast.


Shrimp Scampi

Filed under: Uncategorized — bakingmommyof3 @ 6:40 am

This is one of the meals the hubby likes – personally I am not a shrimp person…. but everyone that has had it loves it – so we hope you enjoy and have a Great 2014!!!

  • 1 pound large (16-20 count) shrimp
  • 2 tablespoons olive oil
  • 2-3 tablespoons butter
  • Salt
  • Tbsp minced garlic
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice

1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.


3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

Serve alone, with crusty bread, over pasta


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