The Cake by Hannah

A small town girl spreading kindness like buttercream frosting

Baked French Toast Recipe

I am a sucker for traditions, and sometimes to a fault. I stick to what I have done exactly the way I have always done it for the sake of keeping tradition arguably more than anybody I know. This time of year, as the holidays approach, I am reminded of just how many colder weather traditions I actually have. Food is important to me. I live for making good food for people I love, and eating certain types of foods at certain times of the year to commemorate certain things.

For me, lasagna is for Christmas Eve, corn casserole is for special holiday parties and meals, mulled wine is for brisk evenings, chili cannot be eaten until the first official cold front of the year, and baked french toast is made for special fall and winter breakfasts but PARTICULARLY for Christmas morning.

I love this baked french toast recipe, and the best part (aside from how tasty it is) is that it’s so easy to make! I hope you implement this recipe into your own traditions and love it as much as I do.

Baked French Toast 

You will need a 9 x 13 pan. (You can get mine shown above, here.) Set the oven for 350 degrees.

  • 12 slices of bread (we use GF Udi’s!)
  • 2 cups milk (or 1 cups milk and 1 cup half and half)
  • 6 eggs
  • 1/2 c brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons vanilla extract

Spray or butter the bottom of your pan. Lay first layer of sliced bread (6 slices). Mix together milk, eggs, brown sugar, vanilla, nutmeg, and cinnamon. Pour half the mixture over the top of first layer. Repeat with second layer of bread. Place dollops of butter on top of each slice if you’d like, and cover. Put in the fridge and let sit for 8-10 hours. (Not necessary, you can bake it right away, but it makes it fluffier!)

Bake for 30 minutes at 350 degrees (give or take- watch for it to brown on top and all egg mixture is no longer liquid).

Take out and let cool off, sprinkle with powdered sugar. Serve with fresh fruit, pecans, syrup, and whipped cream!

All our outfits are available in The Cake Shop!

Photos by Cottonwood Road Photography for The Cake by Hannah

5 Ways to Order Pumpkin This Fall

Praise the Lord (PTL!), it’s pumpkin spice season! October brings up a giddiness from deep within me that says, “Let’s bake apple pies and drink pumpkin spiced coffee all day long.” Call me #basic… It’s fine. 😉 I get it, there are a lot of calories in a traditional pumpkin spice latte from Starbucks to drink one every single day. And, for me, sometimes I want pumpkin but I want to mix it up a little. I am sharing 5 ways to order pumpkin in your coffee this fall that will blow your mind!

I am shown below in The Cake Shop’s PTL for the PSL Tees! 

Long Sleeve Military Green

Short Sleeve White Fleck Tri-Blend

  1. The Pumpkin Spice Latte. Okay, obviously… BUT, listen. You can cut the calories. If you just go to Starbucks and order a Pumpkin Spice Latte, they are going to serve you a grande with whole milk and a whopping near 400 calories. It’s true. GASP. And listen, sometimes, it’s okay to just go for it. But, to cut the calories, you can order a tall, nonfat OR almond milk pumpkin spice latte. This cuts out the fat and calories greatly!
  2. Americano with steamed almond milk and 1 pump of pumpkin! I order this every single time I go to stroll Target. So… usually twice a week. 😉 I order it decaf often since I go in the afternoons, and have usually already had at least 3 cups of coffee by then. This drink order is well under 100 calories, and truly tastes like a pumpkin spice latte minus quite as much sweetness. If the PSL is too sweet for you, this is a great option in general! You could add another pump of pumpkin to really make it strong.
  3. Chai Latte with 1 pump of pumpkin. I love chai lattes! Packed with nutmeg and cinnamon,  adding some pumpkin just makes sense. I order a non-fat tall chai latte (sometimes dirty, which means adding a shot of espresso!), and 1 pump of pumpkin. Again, this is a lot more calorie friendly than the whole milk latte. Minus the espresso, it’s a much nicer, caffeine friendly drink. Still has some, but minus the coffee jitters.
  4. Cinnamon Dolce Latte with 1 pump of pumpkin. If you have never had a Cinnamon Dolce, you are seriously missing out. I grew up eating cinnamon toast for breakfast, and this literally tastes like hot cinnamon toast with buttery goodness in a cup. Again, cinnamon and pumpkin together just can’t go wrong.
  5. Coffee Frappuccino with 1 pump of pumpkin and dash of cinnamon. SO DELISH. Non-fat coffee frapps are calorie friendly. Adding a pump of pumpkin and cinnamon is blast of fall, but if like me in Texas, it’s still 85 degrees today and a hot drink maybe doesn’t sound so great… This is a great option for you!

5 Weeknight Meals

Last week I hit a wall.

A chicken wall.

A wall that said, “If I eat a simple chicken breast and broccoli one more night for dinner I just might explode. Or just go eat 12 pizzas… Tough call.”

I have been in a meals rut. Ever been there before? You have a plethora of possibilities, but none of them sound good so you just end up making the same easy thing every night? … Just me…? I shared our Costco haul a few weeks ago, you can find it here, and with it our usual purchases and a glimpse at a usual meal plan for the week!

But, I took to my friends and Pinterest, and I set out on a mission to make 5 different meals last week and it was a success! I only made a few minor tweaks or special purchases to our usual grocery list, and each meal was right around $10 or less! Yep! 5 new meals, same budget. $50 for weeknight meals! YES YES.

Night 1:

Stuffed Bell Peppers (OMG) These things are so good, and I see them on Pinterest all the time but I always think, “That’s too fancy for me to make.” WRONG. This was arguably the easiest meal of the week!

I used this recipe. The only thing outside my Costco haul I had to purchase was the bell peppers and enchilada sauce. I had everything else on hand.

Night 2: 

Baked Salmon with Pineapples, Diced Sweet Potato, Brussel Sprouts

I set my oven to 425 and put in the salmon at the same time as my diced sweet potato and brussel sprouts pan. I seasoned the salmon with olive oil, 21 Salute Seasoning (From Trader Joe’s), and I bought a little container of precut pineapples at my grocery store for $2.50. Lay the pineapples all around your salmon.

My brussel and sweet potatoes I put in a container and mix up with oil (coconut or olive is great!), salt, pepper, and a drizzle of honey.

Lay your brussel and potato mixture on a large greased pan.

This is proof I am no “food blogger”… I don’t know how long I leave stuff in for. I just watch it and know when it’s done. But I think it’s right around 20 minutes… haha.

Night 3 (Home Group Night):

Loaded Nachos

Every other Wednesday we host home group at our place for our small group at church. It’s the best! This week we did Favorite Family Appetizers, so I made nachos! It seemed easy enough, and you can’t go wrong with cheese and chips… Am I right?

Tortilla chips, can of corn + can of black beans (drained), Chili Lime Seasoning (Trader Joe’s), Salt, Pepper, Mexican Blend Cheese, premade Pico de Gallo from the store, Green Hatch Chili Salsa (OMG this stuff is so good from Market Street right now!), Jalapenos, Sour Cream

Oven on 400

Lay your chips on a large greased pan (I sprayed it with Avocado Oil), layer (thick…) cheese, spoon out the bean/corn/chili seasoning mixture evenly across the chips. Put in the oven for about 5 minutes (or until cheese is fully melted!). Add sliced jalapenos, salsa, and sour cream immediately upon taking out, and SERVE them tasty cheesy chips.

Night 4:

Apple Cider Pork Chops from the Butcher, Mashed Sweet Potato, Baked Broccoli

I mentioned these in my Costco Haul as an item we buy at our local grocery store. We eat them almost every week, because they are MASSIVE and it’s usually right around $5 for 2 of them. They are by weight, so it can vary week to week, but that’s the average cost.

WE LOVE MASHED SWEET POTATO. Also a staple in our home, and delicious with a can of drained corn mixed in. But, this week, we did just the mashed sweet potato and a tray of baked broccoli.

Sear your pork chops on a pan with oil of choice. These cook fast, but it’s about 4 minutes a side. Pork chops are like chicken and can’t be pink at all inside. Be sure to check.

Boil a pot of water. Once boiling put in 2 peeled and chopped sweet potato. Allow to cook through. Drain and put potatoes in mixer. Add butter (or you can do a TBSP of coconut oil!), salt, pepper, dash of cinnamon, and a little milk (we use Almond). Whip it together!

I shake up my broccoli in melted coconut oil with salt and pepper. Lay on sheet in oven (400 degrees) for about 10 minutes. Watch closely, those suckers burn fast!)

Night 5: 

Honey Glazed Chicken, Cucumber Salad, Spinach

Oven on 425

Put defrosted chicken in cooking pan. Season with salt, pepper, 21 Salute Seasoning from Trader Joe’s, and drizzle honey on top. Bake for about 30 minutes.

2 cucumber, peeled and sliced. Put in container with lid and shake up with 2 tbsp. of white vinegar, salt, pepper, and onion.

Spinach can be a bed for your chicken to keep things really simple. But, we like to sauté it in coconut oil. This takes all but 1 minute… I skip it sometimes to keep from dirtying a pan. Your call!

If you didn’t notice the pattern… these were all quick, easy, and as few of dishes as possible! Yummy doesn’t have to be complicated. I am all about simplicity. I hope these inspire you to get out of your meal rut, if you’re in one. OR, that it inspires you to cook! Get in your kitchen. Don’t be afraid of it.

xoxo, Han

GF Chocolate Chip Cookies

I am a cookie monster, y’all. I love pretty much all kinds, but I am a sucker for a good, warm and gooey chocolate chip cookie. Unfortunately with a gluten allergy, the gooey and chewy side of cookies is often robbed from me. BUT, it doesn’t have to be. This recipe is so good, and is one I made up between multiple recipes I have found that were just not QUITE what I was looking for.

The dough is BEST if chilled in the fridge for a couple of hours before popping in the oven. The shape of the cookies is better and thicker. The BEST chocolate chips I have found are from Trader Joes! My sister is a pastry chef, and when she had my chocolate chip cookies during Christmas she commented on how great the chips were. You know they have to be good if Emi says they are. 😉

The Cake by Hannah’s GF Chocolate Chip Cookie Recipe

  • 1 cup butter
  • 1 1/2 c white sugar
  • 1/4 cup maple syrup
  • 2 teaspoons GF vanilla extract
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups GF Multipurpose 1 to 1 flour (I use Bob’s Red Mill!)
  •  2/3 cup brown rice flour (I got this from the bulk aisle at my grocery store)
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups chocolate chips

Bake at 350 for 13-15 minutes. The longer you refrigerate the dough, the longer you’ll bake them for. Look for a golden brown top! I like just a little bit of dough to come off with the fork when I poke through to see if it’s done.

Photos by MG Photography for The Cake by Hannah

Favorite Fall Foods

I love fall so much. I think a lot of it is to do with the tables full of food, laughs, family, friends, and the same stories that have been told a million times but never get old that inevitably accompany the season. There is something so good for the soul, something so life-giving and warm about a table full of people you love eating food that says, “I am home” while the cold winds blow outside. Whether it’s friends over for a football game, chili and cornbread on the stove for refills throughout each quarter, or a Friendsgiving celebration packed full with family favorite dishes -many of which you have never tried before, the familiarity of Thanksgiving Day, or anticipation of all the Christmas parties to come- there is something so good about a table of food and people.

Thanksgiving is no doubt my absolute favorite part of fall, though. Waking up Thanksgiving morning to the smells of decadence and sour cream, pumpkin pie, Macy’s Thanksgiving Day Parade, Mamma’s house for lunch and Grandma’s for dinner, and momma’s corn casserole. She makes “Laurie’s Corn Casserole” every year, a recipe she found in a random cookbook and gave a shot at years and years ago because, well, her name is Laurie and she admittedly thought it seemed easy enough. And thank goodness she did, because I literally can’t remember a single Thanksgiving that we haven’t had this corn casserole on the table. It’s my favorite, and I crave it as Thanksgiving day inches closer. Thanksgiving wouldn’t be right without it.

As for pies, I shared my apple pie recipe last year here. I love pie and I especially have found I love making them. I really only want pie during fall, though. Nothing feels as “fall-y” to me than a warm apple or pumpkin pie next to a fire playing a card game with people. Baking a pie feels like the epitome of mastering the oven, and even somewhat mastering being a woman (at least to the best of my ability). Totally in a non-sexist, women belong in the kitchen way. I just think there is something awesome about a woman who can bake a homemade pie from scratch. Funnily enough, my daddy is actually the pie experimenter in my family. I think it’s adorable. As the holidays approach, so do my daddy’s baking desires. He will come home with a pie crust and a plethora of different pie mix fillings. His thing, he likes to mix and match fillings. Cherry pumpkin or pecan pumpkin, chocolate pumpkin, cherry and apple… and at other times rather questionable mixes I can’t even seem to recall. But, I know they have happened. The holidays aren’t the holidays without my daddy taking to his pie experiments.

I wanted to share my mom’s corn casserole for y’all today. I, like mom, make it now for any holiday party we need to take a dish to and it’s always a hit. I almost feel guilty getting praise for it because of how EASY IT IS, but it really is that good. I will be sharing my favorite family recipes leading up to the holidays with y’all!

Lauries Corn Casserole

1/2 cup butter

1 can (16 oz.) whole kernel corn (undrained)

1 can (16 oz.) cream style corn

1 carton (8 oz.) sour cream

1 cup grated sharp cheddar cheese (I have experimented a 1/2 cup cheddar and 1/2 cup sheep’s feta cheese before, and it was AMAZING!)

1 pkg (8 oz) corn muffin mix OR Bob’s Red Mill Cornbread Mix- GF (I use Bob’s Red Mill because of food allergies, and it’s just as good as the original)

Melt the butter. Add cans of corn, sour cream, grated cheese, and cornbread/muffin mix into a large bowl. Mix until no longer clumpy. Place in cookware dish (8 x 11 is best) that has been sprayed with nonstick vegetable spray. Bake at 350 for approximately 40 minutes. (Check the center to make sure it’s done- you want a golden brown edge and top!)

xoxo- Han

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