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Baked Cinnamon Roll French Toast

baked cinnamon roll french toast

Baked Cinnamon Roll French
Recipe type: Breakfast
Serves: 6-8
  • 2 packages Pillsbury Cinnamon rolls, diced (glaze reserved)
  • 6 Burroughs Family Farms eggs
  • ½ C Raw milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 TBSP melted butter
  • ½ C maple syrup
  1. Preheat oven to 375F.
  2. Dice cinnamon rolls discs into 8 cubes each. Save cinnamon roll glaze for the last step.
  3. In medium mixing bowl, add eggs, milk, vanilla, and cinnamon. Beat until combined.
  4. IN a large 9x13 baking dish, add melted butter to grease pan. Spread cinnamon roll cubes out evenly.
  5. Pour liquid mixture over top, making sure evenly distributed.
  6. Drizzle with maple syrup.
  7. Bake 30-35 minutes.
  8. Drizzle with remaining cinnamon roll glaze.
  9. Serve with brunch.


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Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)

Now I don’t like to brag, but I’m a boss when it comes to putting together a pizza that no one expects. Like this one. The entire pizza, crust to toppings, is made using the stove top, or barbecue, no oven needed. For the purposes of this recipe, all photos shown are from a version prepared on the barbecue, but you’d use a similar method for stovetop, just using a cast iron pan instead of baking stone.

Stove Top Pizza 1

I get pizza. I have a strong emotional attachment to it. I can make a plain ole pepperoni pizza, just like everyone else, but sometimes I gotta make a pizza that is worthy of remembering, or crying about.

Like these:








So there ya go, I make a lot of pizza. A lot. And this one was really good. I cried over this pizza recipe. The crust is both chewy and crispy.  I didn’t have to turn on my oven in 108F temps. All good reasons to have a happy cry. Besides, pizza is my everything and I love it.

Please tell me I am not the only one who cries over good eats.

(I also cried at a food truck once for lemon ricotta pancakes…so maybe I can’t be trusted.)

Anyway, I like to cook with baking stones a lot, and for things like pizza crust and breads, I find that baking stones are ideal. It leads to a consistent bake, and for use on the grill, it is foolproof every time for pizza. I bought a large rectangular pizza stone from Sur la Table that fits perfectly over my entire grill. I used that for this recipe, though any baking stone or cast iron will do here, too. The larger the stone, the more pizzas you can make at once.

For a great sauce alternative, I like to use olive oils. Infused olive oils are perfect for a tastier dish, like Orange EVOO. It really added a depth of flavor and sweetness to play off the savory of feta and salami here that was quite remarkable. Try Burroughs Family Farms Orange Olive Oil for a great twist on sauce-less pizza.

Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)
Makes One 10" Pizza Crust
  • 1 C Otto’s Cassava Flour
  • Pinch pink salt and pepper
  • 1 t agave or honey (I prefer agave for this recipe)
  • ⅔ C very warm water
  • 1 t glutenfree yeast
  • Various pizza toppings, sauce, or cheese
  1. Put all ingredients in a large mixing bowl and combine thoroughly.
  2. While grill and baking stone heat, add pizza dough to parchment paper and form one 10″ pizza crust, careful of not making any spots too thin. Dough may be slightly lumpy.
  3. Carefully transfer parchment to baking stone.
  4. Cover with domed lid. Close BBQ lid.
  5. Bake with BBQ closed for 7 minutes.
  6. Reduce BBQ heat to 350F. Open BBQ, add pizza toppings to crust. Careful not to add too much liquid directly to crust.
  7. Bake with BBQ closed for an additional 10 minutes.
  8. Remove pizza from stone and parchment with pizza peel or hard edged cutting board. Cool for 5 minutes, then cut and serve.
Stove Top Version

Mix all ingredients together. Incorporate completely.

2. Press into well-greased pan.

3. Top pizza with all toppings.

4. Cover with tight lid.

5. Cook over medium heat on stove top for 5 minutes.

6. Vent lid, lower temp to low, cook addtl 10-15 minutes.

7. Check bottom of crust for firmness. Slide out of pan to cutting board. Cut & serve.


Form crust onto parchment.


Add Pizza Crust to Parchment on Baking Stone on the BBQ.


Cover with domed lid and close BBQ to prebake crust.


Ingredients Prep for BBQ Pizza: Burroughs Family Farms Orange EVOO, feta cheese, peppered salami, balsamic glaze, figs, arugula


Add ingredients to cook for an additional 10 minutes.

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Grainfree Glutenfree Pumpkin Bread

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

Grainfree Glutenfree Pumpkin Bread
Serves: 8
  • ¾ cupghee or butter
  • 1¼ cup coconut sugar
  • 2¾ cups Otto's Naturals - Cassava Flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • ⅓ cup Ginger People crystallized ginger, minced
  • 3 large Burroughs Family Farms organic eggs
  • 2 tablespoons dark molasses
  • 2 C pumpkin purée
  1. Blend ghee and sugar in large bowl using spoon.
  2. Add dry ingredients. Blend. Will be lumpy.
  3. Add ginger.
  4. Add eggs, molasses, blend.
  5. Lastly, add pumpkin purée. Mix together thoroughly.
  6. Add to two greased loaf pans.
  7. Bake on 350F for 55 minutes.
  8. Devour.


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Crepes Florentine (grainfree, glutenfree)

I was a really adventurous eater as a child, something my dad loved, since we traveled a lot. Despite having pickier older siblings, as the baby of the family, I was pretty easy going on the road and easy to feed at restaurants, no matter how fancy or obscure. My dad started asking family and friends for recommendations for the places we went, and since we frequented San Francisco a lot to the theater, we were always on the hunt for the best places to eat in the Bay Area. From the places with the best local favorites like shrimp cocktail and fish n’chips, to a lovely place I remember that only served the best Matzoh Ball soup, to creperies, we ate really well when we were on the go.

And since I was so interested in food, even as a young child, I ordered things that were unusual for a child’s taste and I loved to just sit and read menus, dreaming of new food combinations I had never heard of before. Eating out was often the part of the vacation I loved the most. When we were in San Francisco one time,we visited a place called The Magic Pan, a place that only served crepes, from sweet to savory. My first ever crepe dish that I ordered was Crepes Florentine- a savory dish of fluffy crepes, with creamy chicken and spinach, in a cream sauce with cheese. It was memorable and delightful. Memorable enough to learn to make it at a young age and start serving it to my family myself.

Once you get over your fear of making crepes, which is really quite simple, and once you stop being intimidated by the title of Crepes Florentine, which basically means thin  pancakes with spinach, you’ll realize how simple this is to make at home yourself. By the way, if you can get a dish at IHOP, which you can get Crepes Florentine there, I think it qualifies as easy enough to make at home. With the greatness of Burroughs Family Farms eggs and Grass to Gold Gouda, this dish takes on a new twist with extra fluffy crepes and a deep and bold cheesiness that a food aficionado can appreciate.

First you will need to make your crepes.

Grainfree Glutenfree French Crepes
Author: Otto’s Cassava Flour
  • 1 cup sifted Otto’s Cassava flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Serve hot with either sweet or savory fillings.
Follow the following recipe, to add to your crepes, to make Crepes Florentine.
Crepes Floretine (grainfree, glutenfree)
Cuisine: French
  • 1 lb chicken breast (boneless, skinless, cubed)
  • 3 garlic cloves (minced)
  • 1 (10 ounce) carton cream of chicken soup, I prefer Pacific Brand
  • 4 ounces Burroughs Family Farms Grass to Gold Gouda
  • 10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
  • 1⁄2 cup raw milk, almond or cocounut
  • Additional shredded Gouda for topping, if preferred.
  • salt and pepper, to taste
  1. Sauté chicken and garlic in butter until golden brown.
  2. Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
  3. After simmer, put the spinach and cheese in, keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
  4. While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
  5. By the time you're done with the crepes, chicken should be done too. pour about ¾ cup of chicken on each crepe on the center. wrap each side. top lightly with Gouda cheese.
creps flor 3

I make my crepes on a Lodge Cast Iron 10″ round skillet. It makes the best crepes I have ever had.

crepes flor 3

I make my crepes large enough to fold in fourths. I also serve them this way, by lying the crepes open, putting the chicken mixture in one fourth of the crepe, and then folding into one triangle, as seen here.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

Crepes Florentine

Crepes Florentine

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Deviled Eggs with Parmesan Crisps and Fresh Herbs


I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).


This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.


I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.


I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.


I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs
Serves: 12
  • 6 eggs
  • 1 T white vinegar
  • ¼ C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • ½ t paprika
  • 2 T mayonnaise
  • coarse salt
  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.


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Maple and Vanilla Bean Crème Brûlée


Crème brûlée is by far my favorite dessert. Ever. When we were in Paris nearly two years ago, we ate as much of it as we could. I never tired of it. I’ve made it a few times at home. Different recipes, different results. Same as when we were in Paris. Each restaurant yielded something a little bit different. Some were more of a crème anglaise (which is more of a thick creamy sauce), some more like what I consider to be a traditional crème brûlée.

There’s just nothing like the subtle sweetness of the rich cream, the cracked sugar on top, the vanilla beans speckled throughout. I’m not much of a sweets person… unless there’s crème brûlée.


It’s a mixture of egg yolks, cream, and sugar. I separated the egg yolks from the whites (and saved them for dinner), and let them come to room temperature. That way when tempering, they will have less of a jump to warm to the temperature of the cream (more on that later). I used maple syrup and honey instead of sugar, and a mixture of cream and whole milk.


And then there’s the smell of the vanilla bean. It has to be one of my favorites. To remove the seeds from the pod, split it down the middle and scrape them out with a knife.


The next few steps are a little bit, not tricky, but particular about how they’re done. The cream, milk, vanilla, honey, maple syrup, and a pinch of salt are heated slowly in a saucepan. No boiling, just until steam rises. Not too difficult.

The next part is where you can get into trouble if you’re not careful… Egg tempering. A bit of the hot liquid is introduced to the cooler eggs, to bring them closer to the temperature of the hot mixture, before they’re added to it. We do this so that the eggs don’t scramble when added to the hot cream. Scrambled egg brûlée is a lot less appealing than crème brûlée.

If you do accidentally scramble them (you know, as long as it’s not all of them), you can strain the lumps out.


Once the eggs are warmed, they are whisked into the cream mixture. Then they all return to the stove to thicken. You don’t want to let them get too hot, because the eggs could still scramble. I like to stir constantly with a wooden spoon so I can keep an eye on things. After about 5 minutes it started to thicken, and at about 7 minutes, it was thick enough to coat the spoon without running right off. Perfect. Away from the heat it goes.


At this point, you could just whisk in some melted chocolate and drink it, straight from the saucepan. I didn’t, but I considered it.

You have two other options. If you want to do a quicker, oven-less version, divide the custard mixture between six ramekins, then pop them into the fridge for 2-3 hours, or until thickened and set. This is more of a crème anglaise, but you can still top it with sugar and brûlée it. I made them both ways and they’re both delicious, but my preferred method is for a more traditional crème brûlée. This means putting the ramekins in an oven-proof dish with sides, adding some warm water, and baking until they’re just set.


After they come out of the oven, they need to cool completely… My one frustration with crème brûlée is how long I have to wait before I get to eat it. Whether they’re done in the oven or not, it’s best to give them 2-4 hours in the fridge to cool and set. I do not like this part.

Whether you wait or not is up to you. I tried them at various stages of cooled doneness and they’re best really cold. But, suit yourself. Sprinkle with some brown sugar and torch ’em! If you don’t have a kitchen torch, you can use the broiler… But, leave the door open and watch them the whole time. They will burn quickly and you don’t want that.



And now, it is time. Use the back of your spoon to tap the hard sugar and crack it. Rich, creamy, subtly hinted with vanilla.

If you eat two, I won’t judge.

I did.

Happy Eating!

Maple and Vanilla Bean Crème Brûlée
Serves: 6
  • 1 C cream
  • 1 C whole milk
  • 1 vanilla bean, seeds removed*
  • pinch salt
  • ¼ C maple syrup
  • 1 T honey
  • 4 egg yolks, at room temperature
  • brown sugar, for serving
  1. Rub an ice cube over the bottom of a medium-sized saucepan. Add the cream through honey and heat over low, stirring occasionally with a wooden spoon, until steaming (about 12 minutes) (do not boil). Remove from heat.
  2. Whisk eggs in a medium-sized bowl. As you whisk, slowly add about ½ C of the hot cream mixture. Add a bit more, until eggs are warm. Then add the egg mixture to the cream mixture. Whisk for 2 minutes off the heat. Return to the stove and cook over low heat, stirring constantly with a wooden spoon, about 6-7 minutes, or until the mixture has thickened slightly, enough to coat the back of a spoon without running right off.
  3. Pour the mixture into 6-3 inch ramekins (fill to about 1" deep). Set in a baking dish and pour warm water about halfway up the outside of the ramekins. Bake at 350F for 25-35 minutes, or until they're just set. Remove from water immediately and cool completely (cool to room temp and then refrigerate for 2-4 hours) before topping with brown sugar and brûléeing.
  4. (For more of a crème anglaise, pour the cream mixture into ramekins and refrigerate for 2-4 hours, or until completely cooled and thickened. Top with brown sugar and brûlée with a torch, or enjoy poured over berries, cakes, or other desserts.)
*To remove the vanilla seeds from the pod, split it lengthwise down the middle and scrape them out with a knife.


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