Category Archives: Baked Goods

Baked French Toast — all time best for Yom Kippur Break Fast

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins in the evening of Sunday, September 27 and ends in the evening of Monday, September 28.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Summer Crumble — Peach and Blueberries

photo 3 (6)photo 3 (7)photo 2 (6)photo 2 (8)A crumble or a crisp whatever you call it there is no reason not to make this simple delicious dessert. In the summer you have so very many seasonal fruits to choose from and all sorts of delicious combinations. I used peaches and blueberries today because the peaches are amazingly beautiful and I had an abundance of blueberries. Any stone fruit, berries, or pitted cherries will work. In the Fall I make this with apples and pears which is Joel’s favorite of all time. The fruit comes out soft and tender and the crumbly crunchy cap is ever so crisp. Delicious served warm with a scoop of vanilla ice cream.

I used an 8×11 pyrex but any baking dish around that size will work out just fine.

You’ll need a food processor to do the crisp topping this way. You must use cold butter straight out of fridge. I also added a little bit of chopped nuts but this is totally optional.

Plums and Nectarines work just as well. I also sprinkled a dash of cinnamon on the top (just a touch) right before baking , this is also totally optional.

Ingredients:

Fruit Mixture:

app. 8 cups sliced stone fruit, berries or pitted cherries I used peaches which I pitted, peeled and sliced and 1 container of blueberries (6 oz.)

1 cup sugar

2 Tbsp. Corn Starch

1 tsp. finely grated orange zest ( almost a whole orange)

2 Tbsp. of freshly squeezed orange juice from zested orange

pinch of kosher salt

In a large bowl toss fruit, sugar, cornstarch, salt, zest and juice together with a spoon. Set aside. I also sprayed baking dish with Bakers Aid cooking spray which is great stuff.

Preheat oven to 375 degrees.

Crumble Topping:

Ingredients:

3/4 + 1/4 cup of old-fashioned oats separated. 3/4 cup will be used at beginning and 1/4 cup at end.

1/3 cup all-purpose flour

1/4 cup light brown sugar ( firmly packed)

1/2 teaspoon kosher salt

1 stick chilled unsalted butter , straight out of fridge and this is important here. Butter should be diced into small pieces. Cut stick in half then cut into small uniform pieces.

Directions for crumble topping:

In the bowl of food processor with blade , pulse oats, flour, light brown sugar, salt together. Then through the top tube drop in diced cold butter and pulse until no dry spots remain, it takes a few minutes. Transfer to a bowl and add in 1/4 cup old-fashioned oats with your fingers.

Transfer fruit mixture to prepared baking dish, scatter crumble topping over the mixture. I added some chopped nuts and a little cinnamon at this point. Place baking dish on a baking sheet ( sprayed with cooking spray as well) and bake at 375 degrees for at least 50 minutes, check on it. You don’t want to pull it out too soon because you want the crumble to brown perfectly and the fruit will not thicken. You’ll know it’s ready by the color of the crumble topping.

Allow to cool for an hour.

You can heat up before eating at 250 degrees covered for about a 1/2 hour should be enough.

You can freeze this as well. Take out the night before you’ll want it and let it defrost in the refrigerator, the next day take it out and let it come to room temperature before re-heating. I freeze it often and it works out quite well.

 

 

 

 

Blueberry-Banana Muffins

Love blueberries and love bananas. Blueberries are abundant now and super delicious . Bananas are always around and I always buy too many and need to figure out what to do with the rotten bananas. I realize there are a lot of ingredients in these muffins and just measuring it all out was a task, but I enjoyed it and it was well worth it. I will freeze a few for when I am in the mood for them but not in the mood to bake them. The recipe yielded exactly 12 decent sized muffins, in one pan.  This muffin mix is perfect, not too sweet which makes for a perfect breakfast muffin or snack muffin. I used buttermilk ( low fat) couldn’t find non fat , but if you can feel free to use it here. There are 2 eggs but no butter and only 1/4 cup of canola oil . The buttermilk allows you to cut way back on the butter and the oils. These muffins worked out perfectly.

Ingredients:

3/4 cups nonfat or low-fat buttermilk ( I used low -fat b/c I couldn’t fine nonfat)

3/4 cups packed light brown sugar

1/4 cups canola oil

2 large eggs (room temperature, and I used my little trick because I decided to bake at the last minute) just let the eggs sit in warm water for 1/2 hour.

1 cup mashed ripe bananas ( I used 2 medium sized bananas)

1 1/4 cups whole wheat flour

1 cup all purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt ( regular table salt)

1/4 teaspoon ground nutmeg

1 1/4 cup blueberries

Directions:

Preheat oven to 400 degrees. I sprayed a 12 cup muffin pan with baking spray ( and they came out perfectly) you can also line with paper liners if you like.

Whisk together the buttermilk, brown sugar, oil and eggs in a large bowl. Stir in the mashed bananas.

In another bowl, whisk whole-wheat flour all -purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Fold the dry ingredients into the wet ingredients and stir until just combined . Fold in the blueberries. Divide the batter into the 12 cup muffin pan till full.

Bake until the tops are golden brown and a cake tester inserted into the center comes out clean.

I baked for 25 minutes.

S’Mores Baked in the Oven

IMG_8638IMG_8636IMG_8639 IMG_8641 IMG_8642IMG_8634 IMG_8633 IMG_8632Oh Wow!!! what could be better??? truly easy and very little fuss perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert.

For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!

*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows will do the trick.

Ingredients:

Crust:

18 graham crackers

1/4 cup granulated sugar

pinch of salt

8 Tablespoons unsalted butter-melted

*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.

Topping:

3 extra-large Hershey Bars (or 7 regular-size ones)

24 jumbo marshmallows–look for the large square ones

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.

In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.

Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.

Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.

Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.

I couldn’t wait to eat them but I would suggest letting them cool off for  a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.

You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.

Blackberry Clafouti (Blackberry Cake)–Simple and Easy to make

I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all.  Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe.  This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.

*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting.  It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.

Ingredients: 

1 stick unsalted butter

1 cup sugar plus 1/4 cup of sugar for top of cake

1 cup Self-Rising Flour  Presto), sifted

1 cup whole milk

2 cups blackberries, fresh or frozen (I used fresh)

* A little extra flour for dusting the blackberries before baking with them (see note)

Directions:

Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.

Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.

Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly.  Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for about 1 hour or until golden.  Yum!

Blackberry Cobbler

before cobbler gets baked , with biscuit topping

before cobbler gets baked , with biscuit topping

finished product - Yum

finished product – Yum

photo (3) It’s Memorial Day Weekend again and it brings me to this delicious dessert filled with the most delicious in season blackberries.  I have posted numerous blueberry cobblers but this one has to be my personal favorite made with Blackberries.  It’s a real deal Old Fashioned Cobbler.  You can really make this with any fruit but I love Blackberries while they’re sweet, plump and delicious! Blueberries and Red Raspberries will also work  well. Or you can mix up the fruits!

Enjoy and have a safe weekend .

 

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently  Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the moundful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Remove from oven and let sit but serve while it’s still warm with ice-cream for extra added deliciousness!

Happy Summer from my kitchen to yours.

Another Banana Bread

Just what the world needs now is another Banana Bread right? Well guess what bananas still go uneaten in the time of Corona and I can’t bear to throw them in the garbage. Yes sometimes I freeze them for smoothies and I will even freeze them ( without skin) for future banana breads/muffins. In any event this is the recipe I used the other day. Feel free to double if you want two banana breads. I actually didn’t have any baking soda so I tripled up on baking powder! I googled it and asked how to substitute Baking Soda? and found out that you can triple up on baking powder which I did have.

Just a little note about freezing bananas: they do free beautifully –peel and place in a ziploc bag in the freezer. When you’re ready to use them place in a colander in the sink to drain–they’ll give up a good amount of liquid and I must say not look particularly good but they work quite beautifully.

Also if no buttermilk– place 1 teaspoon of white vinegar or lemon juice in a liquid measuring cup. Fill cup with milk to 1/4 cup line. Let stand for five minutes and this should be fine.

I hope that you’re all well and handling this unique situation to the best of your ability.  I find some comfort in the knowledge that we’re all in this together. Hopefully we’ll see our way out of this soon. Stay safe and please stay home. If you’ve never cooked before maybe this is your opportunity to do so and if you’re an experienced cook who’s just looking for some new recipes I hope I have been of some value.

Post your photos on Instagram and tag me — I love to see what you’re cooking. Follow me on Instagram @cookingwithcandi

Stay Well.

Ingredients:

1 cup sugar

1/2 cup unsalted butter, softened

1 1/2 cups flour — I don’t bother sifting but if you’d like to go right ahead

1/2 tsp. baking soda

1/2 tsp. table salt

2 eggs– best at room temperature

1 tsp. vanilla extract

1/4 cup buttermilk

*1/2 -1 cup chopped walnuts and this is optional I used more because we like them — totally your call

4 over ripe very black bananas–mashed

Directions:

Pre-heat the oven to 350 degrees.

I use cooking spray on a loaf pan if no cooking spray butter generously

In a stand mixer, cream butter and sugar until light and fluffy

In a separate bowl, whisk together flour, baking soda and table salt

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture and mix until just combined. I never dump in the dry ingredients all at once , I add a little at a time.

Pour batter into your loaf pan or muffin pan . Bake for app. 1 hour — check it after 50 minutes –mine was done. 

Remove from oven and let cool . You can turn out immediately on to a cooling rack or just let it cool down sufficiently and then turn out which is what I did.

Enjoy!

  • I use a metallic baking pan which measures 8.5 x 4.5 a standard loaf pan
  • * you can also make banana muffins and use a muffin tin

Pumpkin Cupcakes with Cream Cheese Frosting–Fall Treats

photo (4)photo (16) photo (17) photo (18) photo (19)There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have an incredible sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy,  I still love junk candy as much as I did when I was 6. However my taste in cake has definitely improved with age. I don’t think I would have enjoyed pumpkin cake as a kid but I really love it now. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts.   It’s just the right amount of sugar and spice! A most perfect Fall Cake or cupcake.   It really is a very easy recipe to follow ,  I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins! Nice little treat for those little trick or treaters in your house.

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese which wouldn’t be too bad either.

Happy Halloween Everyone!!!

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Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese  and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4 oz. softened cream cheese ( soften in microwave) not melted just softened or you can leave it out for a bit and it will soften up.  I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greased muffin pan about 3/4 full.  I always use little paper liners and bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist.  I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

Frost Cupcakes / Cake  and if you’d like decorate with some of those little Halloween Candies like candy corn or those little pumpkin shaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.

Blintz Souffle–Break Fast Food

This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.

Ingredients:

6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray. Blintzes can be found frozen in many supermarkets or specialty stores.

2 eggs

1/4 cup sugar

1/8  unsalted butter or margarine –that’s 1/8 or 1 Tablespoon of butter

3/4 cup sour cream (lite is fine)

1 tsp. vanilla

Dash of cinnamon

Directions:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard)  to rise around it. Don’t spread it too thin.

Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.

Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Happy Healthy Sweet New Year!

Baked French Toast — all time best

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins in the evening of Sunday, September 27 and ends in the evening of Monday, September 28.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

Follow me on Instagram @cookingwithcandi