Cinnamon Wine Poached Pears

Cinnamon Wine Poached Pears

A few weeks ago I promised to share this recipe, and I totally forgot. We served it as a dessert with our Elegant Pot Roast for #SundaySupper that everyone went crazy over, and these had the safe affect. Even though I’d always wanted to, I had actually never made these before so it was a test to see how they went over. They were a huge hit with one of my daughter eating 2 pears herself. She loves fruit, and with the gently hint of wine and seasonings, the flavor was enhanced beyond what I thought was possible.

I’m just sorry I forgot to share it before now.

Cinnamon Wine Poached Pears
  • 8-10 pears
  • ¾ bottle of Sauvignon Blanc
  • 1¼ c. sugar
  • 2 Cinnamon Sticks
  • Water
  1. Peel the pears, keeping the stems in place.
  2. Combine the Sauvignon Blanc, the sugar and the cinnamon sticks in a large sauce pot.
  3. You can cut your pears, but we kept ours whole.
  4. Bring the mixture to a simmer for 5 minutes or so. Gently set the pears upright into the sauce pot.
  5. Add water to cover the pears to at least the stems. Bring back to a simmer.
  6. Once simmering, cover the pears with a a piece of parchment paper. I just cut a piece that fit the pot, poked some holes with a fork and shoved into the sauce pot. (it wasn't pretty but it did the trick!)
  7. Allow to simmer another 15 minutes or so.
  8. Test your pear for doneness by using a fork or knife to pierce. You want them to be pretty soft but you don't want them to fall apart completely.
  9. Gently remove from water. Serve.



Poached Pears in Cinnamon Wine


Pineapple Rum French Toast

pineapple rum french toast

Pineapple? Check. Rum? Check. Coconut? Check. All together, a fabulous french toast!

Why? Because it’s amazing!

A Pineapple Rum French Toast make-ahead breakfast is perfect for a fun weekend treat, or on a special holiday brunch menu. Dress it up or down depending on your mood. We love eating this at our house!

We enjoyed this delicious breakfast over Labor Day weekend with a friend who was staying with us. I love the ease of which this french toast is prepared. Make it ahead the night before and you have breakfast ready to be popped right into the oven with no prep work. You can’t beat that before having coffee in the morning.

We usually serve it with a side of bacon, sausage and eggs. But you can serve it with whatever you want. Dripping in syrup, this pineapple rum french toast is the perfect addition to any breakfast or brunch.

Pineapple Coconut Rum French Toast
  • ½ cup of butter
  • 12 slices of bread
  • 1 cup of brown sugar, divided into two ½ cup measurements
  • 2 teaspoons of cinnamon, divide into 1 teaspoon measurements
  • ½ cup - 1 cup of chopped pineapple (we used canned crushed pineapple for this recipe)
  • ½ teaspoon of rum extract
  • 5 eggs
  • 1½ cup of coconut milk
  • Shredded Coconut, optional
  1. Melt the margarine and pour into a 9×13 pan.
  2. Layer 6 pieces of bread into the casserole dish. Spread the chopped pineapple across all the slices of bread (we used crushed pineapple so this was actually quite easy) (as if you were buttering a piece of bread).
  3. Sprinkle a ½ cup of brown sugar on top of the pineapple. Sprinkle 1 teaspoon of cinnamon across everything.
  4. Place the next 6 pieces of bread on top of each of the original slices, like a sandwich and repeat the process again. Layer of pineapple, layer of brown sugar. Sprinkle the other teaspoon of cinnamon across the top.
  5. In a bowl, whisk together the eggs, the coconut milk and the rum extract together. Pour this over the entire dish.
  6. Cover with tin foil and refrigerate for at least 1 hour, overnight is MUCH better.
  7. Remove from refrigerator, leave covered and bake in a 350 degree oven for 30 minutes. Remove the tinfoil and return to oven for 10-15 more minutes. Serve!
  8. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!
  9. You can sprinkle the coconut in between each layer and then on top for a little more coconut flavor.



pineapple rum french toast

Pineapple Rum French Toast

Have you ever had an overnight french toast casserole before? We make them seasonal to fit our mood, and the weather. A Pineapple Rum French Toast Casserole is perfect for summer, while my Pumpkin French Toast Casserole is perfect for our upcoming Fall Season. Whichever way you choose to eat it, it’s delicious!

Semi Homemade Mini Cinnabon Recipe

Semi Homemade Cinnabon Recipe

Secret Recipe Club – Semi Homemade Cinnabon Recipe

It’s Secret Recipe Club Reveal day, and today I actually get to reveal TWO recipes from two different AWESOME blogs. We’re starting the recipe posts with The Keenan Cookbook. This blog is from Chris & Rachael, a sweet couple from New Jersey who enjoy cooking and eating together. Their blog is full of great recipes and it wasn’t easy to choose a recipe. In fact, I had way too many saved and couldn’t decide.

On August 28, they posted this delicious Semi Homemade Mini Cinnabon recipe. Once I saw it, I wasn’t sure it mattered anymore whether or not I had 8 other recipes waiting. I knew I had to make them. And make them we did, for some company that is staying with us, well and for us. But mostly because we wanted a fun treat to serve. And with 6 teenagers in the house raving about them, my husband singing their praises and of course their ease, these are totally keepers. They are good! Did I mention they are only semi homemade which is what makes them uber easy to make? And they’re REALLY good? Oh I did? Okay well, I’m just making sure you got that part.

Semi Homemade Cinnabon Recipe

Secret Recipe Club – Semi Homemade Cinnabon Recipe

Don’t they just look mouth watering? I wanted to eat my screen when I got the photos up here and they were all gone. The secret recipe club never ceases to help me find great people and great recipes.

Semi Homemade Cinnabon Recipe

Semi Homemade Mini Cinnabons
For the Rolls:
  • 1 8 ounce tube of crescent roll dough
  • 3-4 Tablespoons of butter, melted
  • cinnamon
  • brown sugar
For the Maple Icing:
  • 1 teaspoon maple syrup
  • 1 Tablespoon milk
  • ¾ cup powdered sugar
  1. Preheat oven to the temperature on the back of the crescent roll dough package. (Mine was 375 degrees).
  2. Layout the dough on a flat surface. Separate into "rectangles" (two triangles each). Press the seams together connecting the two triangles making a rectangle. Flip over and continue pinching the other side.
  3. Using a rolling pin, smooth the dough, the seams and roll the dough into a ¼" thick square.
  4. Brush with melted butter.
  5. Sprinkled brown sugar over the entire thing. As much as you want or as little as you want. Now repeat with the Cinnamon.
  6. Take your rectangles and roll them into logs. Cut each log into 8 pieces.
  7. Place each of the dough pieces into a non-stick sprayed mini muffin tin.
  8. Bake according to package directions. (10-12 minutes in my oven)
  9. Meanwhile, in a small bowl, whisk together the maple syrup and the milk. Add in the powdered sugar until you get your desired consistency. Drizzle over warm cinnamon rolls.



Thank you so much Chris & Rachel, for such a fun, easy recipe and definitely a keeper! Even with them being semi homemade, I know we will be making them again and again. And thank you Secret Recipe Club for once again helping me to find great bloggers and great recipes!

Pommes Rosemarie: Apples Rosie #SundaySupper

Find something you’re passionate about and keep tremendously interested in it.” – Julia Child 

Pommes Rosie

Julia Child was an amazing woman. This week, in order to honor her 100th birthday, the #SundaySupper team is celebrating with a tribute to this wonderful cook. We’re making her recipes and sharing them with  you. We’re also honored to spend this #SundaySupper with PBS and JC100!

Julia and I didn’t always get along. In fact, sometimes just looking at a recipe stressed me out. She had this amazing gift of teaching you how to cook, but she didn’t always make the methods simple. However, I took her advice and just gave in and now I love everything about her.

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

How I wish I could have had the chance to meet her. How I wish I could have cooked along side her. She truly is an inspiration to today’s aspiring cook and I’ll tell you what, she made some truly exquisite food.

My daughter and I had a hard time deciding what we wanted to make. I had chosen Asparagus Puree Deviled Eggs. She thought those sounded amazing (and believe you me the family devoured them about 25 minutes after they were done!) but she really wanted to try Pommes Rosemarie. It was something she knew she could do all on her own, and since she now has her own blog, Brie’s Bites, she wanted a chance to show that off. And so we went with Pommes Rosemarie which translates to Apples Rosie and is described as sliced apples baked with butter crumbs and spices. Honestly, it was the perfect dessert, and will be wonderful in the upcoming Fall months.

4.0 from 1 reviews
Pommes Rosemarie: Apples Rosie #SundaySupper
Prep time
Cook time
Total time
Wonderful apple goodness, in a fairly simple French recipe by Julia Child.
Recipe type: Dessert
Cuisine: French
  • 4 pounds of cooking apples (12 medium sized)
  • 1 lemon
  • ½ to ¾ cup of sugar (depends on sourness of apples)
  • 1 teaspoon of cinnamon
  • ½ teaspoon of cardamom or mace
  • 2 cups of lightly pressed down fresh white bread crumbs
  • 4 ounces (1 stick) of butter
  1. Pommes Rosemarie
  2. Honestly, we just used our apple peeler/corer/slicer, but you can peel, core and slice the apple any which way you want.
  3. Pommes Rosemarie
  4. Once they are all sliced, place them in a large bowl.
  5. Pommes Rosemarie
  6. Add the zest of one lemon over the apples. (just grate an entire lemon - peel only)
  7. Squeeze in the lemon juice from that lemon. Toss together.
  8. Sprinkle the sugar, the cinnamon and the cardamom onto the apples. Toss again. Taste, and sprinkle on more sugar if too sour.
  9. Pommes Rosemarie
  10. Preheat your oven to 425 degrees.
  11. Prepare the bread crumbs by slicing the crust off the bread. You can use a grater, but we used our food processor and just let it tear the bread into tiny crumbs.
  12. Cut the butter into pieces and in a sauce pan, melt until it begins to bubble. Stir in the bread crumbs and remove from stove.
  13. Butter one side of a piece of tin foil that will fit the top of your baking dish.
  14. Spread one fourth of the buttered crumbs in the bottom of the baking dish, cover with half the apple slices, and spread over them half the remaining crumbs. Spread on the rest fo the apples, pour on any juices and cover with the last of the crumbs.
  15. Pommes Rosemarie
  16. Lay the foil, buttered side down over the dish and cover the dish.Bake for 30-40 minutes, until juices have bubbled over crumbs on top. Then uncover and let apples cook until the juices are thick and syrupy when you tip the dish, about 30 minutes more.
  17. Pommes Rosemarie

This week’s #SundaySupper in honor of Julia Child’s 100th Birthday is being hosted by Samantha from The Little Ferraro Kitchen.  I love Samantha’s blog and turn to her often for recipes and inspiration.  Just like Julia, Samantha’s love of cooking and passion comes through in her recipes and writings.

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!