The Ruffled Daisy

Creating beauty in your home and life!

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Cinnamon Roll French Toast Casserole

Mixing cinnamon rolls and french toast creates a marriage made in heaven! Click To Tweet

In comes the Cinnamon Roll French Toast Casserole!  Whether it’s a busy holiday or a lounging weekend – this will be sure to please everyone!

I prefer the weekends of lounging.  But being a family of boys that play lots of sports, many of our weekends are spend traveling to another town and spending many long hours as games and tournaments.  When we do have a FREE weekend – this momma’s heart sings!  Don’t get me wrong, I LOVE watching my boys play baseball – it’s one of my favorite things – but sometimes it can WEAR…YOU…OUT!

THIS is the recipe that I love making on those weekends!  Weekends that are all about doing nothing and eating all things yummy and indulgent!

The best part of this recipe?

You get to cheat and used canned refrigerated cinnamon rolls!!  Yep – you read that right!  That not only makes the dish delicious but SUPER EASY!!


This casserole dish is perfect for so many things!

  • Christmas morning
  • A weekend at the lake
  • A weekend of doing NOTHING
  • As a dessert for a family reunion or church event
  • A Meal Train treat for anyone
  • Who am I KIDDING?!  Any day works!!

And look!  It’s got eggs, so that’s bound to mean that it’s healthy right 🙂

Cinnamon Roll French Toast Casserole

It’s OK – you can drool 🙂

Have you ever tried a recipe with refrigerated cinnamon rolls like this?  Make sure you add this one to your meal plan SOON!  You won’t be disappointed!

Cinnamon Roll French Toast Casserole Pinterest

Make sure you PIN this recipe or share it to your social media so you always have it!!  You’re friends will thank you too.


Want to make this dish even MORE AMAZING?

Try out the homemade vanilla that I share HERE!!  Homemade vanilla really does make my dessert dishes taste so much better.  I had no clue until I started making my own.  You really should try it out for yourself!

Did you like this post?  I’d love for you to join my mailing list HERE!  When you join, I’ll send you a my FREE Home Decor Printables that you can immediately download.  Just my way of saying “thank you” and encouraging you to live your best life!!

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Cinnamon Roll French Toast Casserole

Step up your weekend menu with this DELICIOUS casserole!

Ingredients

  • 2 cans refrigerated cinnamon rolls (reserve the icing packets)
  • 2 T melted butter
  • 5 eggs
  • 2 t Homemade Vanilla Extract
  • 1 T cinnamon
  • 1/2 cup powdered sugar
  • both containers of reserved icing
  • 3 T cream cheese softened
  • 1 T milk

Instructions

  1. Preheat over to 375 degrees.

  2. Remove cinnamon rolls from package and cut each one into 4 sections.

  3. Spread cinnamon rolls in 9x13 inch pan and drizzle with melted butter.

  4. In a separate bowl, mix the eggs, milk, cinnamon and 1 t vanilla.  Pour over the cinnamon roll mixture

  5. Bake at 375 degree from 30 minutes or until the top of the casserole is browned.

  6. Prepare icing while the casserole is baking using the powdered sugar, containers of incing from cinnamon rolls, cream cheese, 1 t  vanilla and milk.

  7. When the casserole comes out, drizzle the icing over the top and serve warm!!

 

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2017 Annual Christmas Cookie Round-up

It’s time for our annual Christmas Cookie Round-up!  Check out these goodies that some amazing ladies across the web have been creating!  I’ve gathered some pretty unique cookie recipes for you this year that I think you’re gonna love!

Amanda over at Domestically Creative made these healthy LOW CARB snickerdoodles!  YES, you can eat around the holidays and stay on your diet!

Low Carb Snickerdoodles

Stephanie over at Parenting Chaos shared with us this adorable coal cookie!  My kiddos would love creating these!

http://parentingchaos.com/coal-cookie-recipe

 

 

 

 

 

 

 

 

 

Lisa over at Snappy Gourmet shared these mudslide cookies!  They even have some added Kahlua and Bailey’s Irish Cream!

https://snappygourmet.com/mudslide-cookies.recipe/

 

 

 

 

 

 

 

The Whole Fabulous made these Sugar and Spice Cookies which happens to be one of my favorites just because of the simplicity!

Sugar & Spice Cookies

Jen over at Olive Jude created these festive Cranberry Pistachio cookies which would be perfect for any holiday gathering!

Quick and Easy Cranberry Pistachio Cookies

Christy over at Happy Family Blog created these Salty + Sweet Chocolate Caramel Cookies that are made with Ritz and Rolos!

Salty + Sweet Chocolate Caramel Cookies

Check the cuteness of these Santa cookies that Kimberly over at Fit Disney Mom created!

Easy Santa Oreo Christmas Cookies – Impress Your Guests!

Joanna at Lazy Mom’s Blog has a sugar cookie recipe that is to die for and one you’ll definitely want to add to your recipe files!

The best sugar cookies ever.

Here’s an image PIN this image so it’s saved to your cookie Pinterest board!  Or you can follow my Pinterest cookie board HERE!

Every year I try to create a new cookie recipe or at least try a new one to add to my ever-growing cookie file!  I think these are definitely keepers!  What’s your go-to cookie that you make every year?

Cookies make the world a better place! Click To Tweet

Did you like this post?  I’d love for you to join my mailing list HERE!  When you join, I’ll send you a FREEBIE that you can immediately download.  Just my way of saying “thank you” and encouraging you to live your best life!!

 

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Butterscotch Marshmallow Pumpkin Tart

During fall and winter, it is all things pumpkin!  In our house there is never a shortage of pumpkin anything and every year I try to create a new recipe!  In comes the Pumpkin Marshmallow Tart!  I made one of these for a get-together I was hosting and let me tell you – one was not enough!!

It takes SIX simple ingredients!  The only thing you really have to do it mix the sugar and the pumpkin pie mix.  The rest is just assembling and baking.

These three goodies are going to make this over-the-top AMAZING!!! Click To Tweet

Set out your pie crust to come to room temperature.  I use Pillsbury pie crust – I mean, why try to reinvent what they have perfected!  Roll out on a baking stone (or any oven-safe platter of your choice).  Using your fingers, pinch the edges to create a small edge.  Bake according to package directions for 5 minutes.

Blend together your pumpkin pie mix and sugar.  I just used a spoon but you can whip it with a beater if you want.  Sprinkle with marshmallows, chocolate chips and butterscotch chips.  You can also try different variations with different baking chips!  I’m thinking the Butterfinger baking chips would be heavenly in this!

Pop that beauty in the oven and bake according to the pie crust package directions!  Mine took about 15-17 minutes.  After it’s done, let it cool slightly and cut into eight slices with a pizza cutter!

I LOVE the way this turned out and by the reaction of my crowd, so did they!  They wanted me to whip them up another one while they were there!

How do you like cooking with pumpkin?  What’s your favorite pumpkin recipe?  I hope this one becomes one of your new favorites.  I’ve included an easy recipe card that you can print so you can save it for next year!  Or you can bookmark my site so you always know where to find it.  OR you can PIN the image below!

Did you like this post?  I’d love for you to join my mailing list  HERE!  When you join, I’ll send you a FREEBIE that you can immediately download.  Just my way of saying “thank you” and encouraging you to live your best 

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Pumpkin Marshmallow Tart

This tart signifies everything fall and winter!

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Beth Eaton @ The Ruffled Daisy

Ingredients

  • 1 pre-packaged pie crust
  • 1 small can of pumpkin pie mix
  • 1 T sugar
  • handful marshmallows
  • handful chocolate chips
  • handful butterscotch chips

Instructions

  1. Roll our your pie crust and use your fingers to pinch the edges and give it a little bit of a higher edge.  It doesn't need a lot.

  2. Bake the pie crust for 5 minutes.  This firms it up just a bit.

  3. Blend the pumpkin pie mix with the sugar. Spread over the pie crust.

  4. Sprinkle the top with marshmallows, chocolate chips and butterscotch chips!

  5. Bake according to pie crust directions.

  6. Let cool slightly and cut into slices for all to enjoy.

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Creamy Hot Chocolate Recipe with FREE Printable Tags

Hot Chocolate Recipe

Hot chocolate brings back memories of sitting around a fire and starting at the Christmas tree lights – or trying to warm up after a day of playing in the cold snow!  Whatever memories you want to create with your children or grandchildren with hot chocolate, this is the recipe that you want!

It has just the right combination of chocolate and milk that brings provides the perfect creaminess that you want in a hot chocolate recipe.

I have always just bought Swiss Miss Hot Chocolate and while I think they have mastered the hot chocolate world, I wanted to take a stab at making my own mix.  And I must say, I hit it out of the park!  No, I won’t be taking Swiss Miss’ place.  They can still be the master of hot chocolate.

If you want to make your own though then this is the best recipe!  I double the recipe and created some Christmas gifts.  You can grab some of THESE mason jars for perfect gift-giving!  And even better, I’ve attached a FREE printable for you to download some tags that are ready to go for you!  Simply print them off on cardstock and attach them to your mason jar with ribbon!  Presents don’t get much easier than that!

To serve, heat up a cup of milk and mix in two heaping tablespoons of the hot chocolate powder.  Top with marshmallows and enjoy!

Here’s an image made just for Pinterest that you can PIN to share with your friends!

Creamy Hot Chocolate Pinterest

Here’s the tag printable that I promised you!!!  Click here Hot Chocolate Printable

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Creamy Hot Chocolate

The creaminess of this hot chocolate recipes takes this recipe over the top!!

Ingredients

  • 3 cups dry milk
  • 2 cups cocoa powder
  • 3 cups powdered sugar
  • 1 T nutmeg
  • dash salt

Instructions

  1. Combine all of the dry ingredients.  I doubled this recipe to use for gift-giving.

  2. Heat up a cup of milk and add 2 heaping tablespoons of hot chocolate powder.

  3. Top with marshmallows and enjoy!

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Butterscotch Chocolate Chip Cookies with Pumpkin Marshmallows

Everyone loves a good cookie and this one is a combination of all the amazing deliciousness!

If you're a cookie lover, butterscotch lover, chocolate chip lover, or pumpkin lover - this is YOUR cookie!! Click To Tweet

It’s basically my staple chocolate chip cookie recipe with the addition of butterscotch chips and diced pumpkin marshmallows.  With that being said, you can made this work for your favorite chocolate chip cookie recipe!  If you don’t have a family favorite, try this one.  You’ll be glad you did.

The special ingredient?  Kraft Jet-Puffed Pumpkin Spice Marshmallows!  You can only find these during the fall season – so make them while you can!!  And while you’re at it; double the batch!  They’ll be gone quick!

I also use my homemade vanilla extract which you can find HERE!!

These are the perfect cookie – slightly crispy and chewy with the perfect amount of chips and marshmallows.

Do you have a favorite staple recipe that you change up with the addition of simple ingredients?  It’s so much fun to play around and make new recipes!

TIPS for the BEST cookie!

  1. Don’t over mix the dough.  Mix just enough for the ingredients to come together. Stir in baking chips and marshmallows by hand.
  2. Chill cookie dough so that it’s COLD!  If the dough is room temperature, it will spread faster when it’s cooking.

These two tips will keep your cookies from flattening while cooking!!

5 from 2 votes
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Butterscotch Chocolate Chip Cookies with Pumpkin Marshmallows

A staple cookie recipe that is over the top with marshmallow goodness!  The perfect combination of chewy and crunchy

Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Beth Eaton with The Ruffled Daisy

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 t baking soda
  • 1/4 t baking powder
  • 2 t salt
  • 1 cup stick butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 t pure vanilla extract
  • 2 large eggs
  • 1/2 cup chocolate chips ( I use milk chocolate)
  • 1/2 cup butterscotch chips
  • 1/2 cup pumpkin spice marshmallows, diced

Instructions

  1. Preheat oven to 375 degrees.

  2. In a medium bowl, mix all of the dry ingredients and set aside.

  3. Using a stand alone or handheld mixer, cream together butter and both sugars.  Add vanilla and beat eggs in one at a time.

  4. With the mixer on low speed, slowly add the dry ingredients until it just comes together.  If you over mix, the cookies will flatten as they bake.  

  5. Lastly, mix in all baking chips and diced marshmallows.  Place dough in refrigerator and let chill for 30 minutes.  Cooled dough bakes better. 

  6. Drop by heaping teaspoonfuls onto baking sheet and bake for 9-12 minutes until the edges are golden brown.  Let cool on baking sheet for a few minutes than transfer to a cooling rack - if they make it that far before the rest of the family finds them 😉