Cinnamon Caramel Bread - 2 Maids a Baking Guest Post

Hey there!! We are super excited to have our first guest post on 2 Maids a Baking!! Welcome Leah from Beyer Beware. Beyer Beware is home to Hunk of Meat Monday!! Be sure to visit on Monday's and link up all those great meat recipes!!  

Hello baking enthusiasts! I am so excited to be guest blogging for my pals, Liz and Amy. I know the gals have been busy with the farm tours. We even enjoyed a visit out to their farm.

Before heading to their farm though, my daughter and I made some pull-apart cinnamon caramel bread. My mom would call this Monkey Bread, but this bread isn't quite as sticky as what I remember my mom's monkey bread being when I was growing up.

Are you drooling now? So, these are about the easiest thing to make. The hard part, waiting for them to bake. Start by grabbing two cans of the large biscuits. Then cut each piece of biscuit dough into quarters.

A kid can event do it! So, while my little helper was cutting biscuits, I started on the caramel sauce by melting one stick of butter in a small sauce pan and adding 1/2 cup of brown sugar.

I am becoming obsessed with salted caramels, so of course I tossed a little sea salt into the mixture.

By this time, the biscuits were all cut into quarters. We grabbed a gallon size ziploc bag and poured 1 cup of sugar and 2 teaspoons of cinnamon into the bag.

We then put about half of the cut biscuits into the sugar and cinnamon, sealed the bag and shook it all up.

While she was shaking, I greased a bundt pan and poured 1/3 of the caramel sauce I had made into the bottom of the pan.

We then transferred the biscuits from the cinnamon and sugar to the pan. We sprinkled a little of the sugar mixture over top of the biscuits and poured half of the remaining caramel sauce over the biscuits.

 Then repeat with the remaining biscuits and caramel sauce.

You are ready for the oven now. Bake it on 350 degrees for about 40 minutes.

Take it out of the oven and let it set for 2-3 minutes before flipping on to a serving platter.

It is divine.

 

Leftovers even reheated quite nicely in the microwave.

Linked to:
Crazy for Crust Sweet Tuesday

Happy Halloween!!!

Here are some pictures from Trick-or-Treating in the corn maze this past weekend!! Happy Halloween!!

Ham and Broccoli Bake - Two Maids a Baking

Well hello there!! Welcome to this week's Two Maids a Baking!! 

I have something a little different today! A Ham and Broccoli Bake!! This is the perfect meal to plan ahead and start the night before you plan to enjoy it!!

Start off by cutting up some French bread. 

Toss bread crumbs with butter. 

Place half in your baking dish. 

I gave the bread a quick sprinkle of garlic salt and onion powder. 

Top with half the cheese and broccoli

Sprinkle with ham. 

Top with remaining cheese and broccoli. I made one to eat and one to put in the freezer!

Top with remaining bread. 

In large bowl, whisk eggs and milk. 

Add pepper.

Pour over casserole. 

Cover and refrigerate overnight. 

Before baking remove from refrigerator 30 minutes before baking.  

Enjoy!!

Ham and Broccoli Bake

1 loaf (8 ounces) day-old French bread, cubed
1/2 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
1/4 teaspoon pepper

Toss bread cubes with butter. Place half in a greased 9 x 13-inch baking dish. Top with half of the cheese and broccoli; sprinkle with ham. Top with remaining broccoli, cheese and bread cubes.

In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

A Fairy in a Dairy

Back by popular demand... A Fairy in a Dairy!

Come to the dairy dressed as a fairy and enjoy a special program for your little girls!

The event will be held on Sat. Oct. 22 at 1:00 PM and will feature the Indiana Dairy Princess, Mallarie Stookey.  We'll have fairy wands, a fairy parade around the farm, a book reading and special treats for all participants!

NEW this year - following our program, Imagination Station will be having one of their unique and one-of-a-kind Tea Parties! The Tea Party is for children 4 years and up and you can register online at http://www.imaginationstationtoys.com/. What a FUN day on the farm - fairies and tea parties!!

Apple Cinnamon French Toast Casserole

This recipe is perfect for this time of year!!

You can make it the day before and it will be ready to pop in the oven next morning!!

Start by placing the sliced bread in your baking dish.

Whip up your milk, eggs, 1 cup sugar, salt and vanilla.

Pour half of mixture over bread. 

Slice your apples. I use this lovely tool!

Layer apple slices over bread and pour remaining liquid mixture over. 

Mix up your topping

Sprinkle over apples. Cover and refrigerate overnight. 

Bake until eggs are set. Drizzle with maple syrup and enjoy!!

Apple Cinnamon French Toast Casserole

1 large loaf of French bread, cut into 1 1/2 inch-thick slices
3 1/2 cups milk
9 eggs
1 1/2 cups sugar, divided
1 tablespoon vanilla
1/2 teaspoon salt
6 to 8 medium apples, such as McIntosh or Cortland, peeled and sliced
1/2 a teaspoon ground nutmeg
1 teaspoon cinnamon

Place bread slices in greased 9x13-inch glass baking dish. Whisk milk, eggs, 1 cup sugar, vanilla and salt in large bowl until well blended. Pour half of mixture over bread. Layer apple slices over bread. Pour remaining half of egg mixture over apples. Combine remaining 1/2 cup sugar, cinnamon and nutmeg in small bowl; sprinkle over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake, uncovered, 1 hour or until eggs are set. Drizzle with maple syrup or sprinkle with powdered sugar.

What have you baked lately? Link it up below!!

Wordless Wednesday - How do you like your pumpkins??

 Pie size?

 Long and tall?

Giant?

Extra tall?

Curvy stem?

Mini's?

 Straight stem?

 Shapely?

 Bumpy?

Light orange?

Dark orange?

Really giant?

Or JUST right???

We've got every shape and size this fall!! Come see us at Kelsay Farms for ALL of your pumpkin needs!!

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Pinke Post