Tag Archives: dessert

Nutella Bread Pudding

There are some things that are fairly universally liked.  For example – Billie Jean by Michael Jackson, Steel Magnolias, Jon Hamm, newborn baby smell, and Nutella.  Right now, I’m thoroughly enjoying the latter two.

Binks and I are now enjoying our newest addition to the family, Isaiah.  He looks a little like this right now.

He is perfect.  (Better pictures to come later.)

And, here is my Nutella.

And it is perfect.

When I saw this, I knew I wanted to make it for Thanksgiving dessert.  And, let me tell you, over the pies and through the moon, this dessert went quick!  We barely had any left overs.  And what we had, we enjoyed!

And it worked perfectly for the family gathering.  It wasn’t overly sweet so the parental units were able to enjoy without feeling they were going to into a diabetic coma and the younger adults were able to enjoy Nutella at its finest and most comforting.  I could totally make this and eat this for brunch any day.  Perhaps Christmas morning.

And it could not have been easier to make.

Nutella Bread Pudding
adapted from here

Ingredients:
–  1/2 package of 1-2 day-old Hawaiian sweet bread
–  3/4 cup Nutella
–  1/4 cup pecan halves
–  2 eggs
–  1 cup heavy cream
–  1 tsp vanilla extract
–  1/4 tsp salt
–  powdered sugar for dusting

Directions:
–  Preheat oven to 350F.
–  Roast pecans in a pan for about 5 minutes over med-high heat.  Be careful not to burn.
–  Slice each bread roll in half.  Spread with a heft amount of Nutella.
–  Place in a glass baking dish where there is no empty space after putting in all the sandwiched pieces.
–  Sprinkle roasted pecans over bread pieces.
–  Make custard:  Whisk together eggs,  cream, vanilla, and salt.
–  Pour over the bread pieces.  You can wait a bit (I waited 15 minutes) to make sure the bread pieces are soaked through.
–   Cover with foil and bake for 30 minutes.  Remove foil and bake uncovered for an additional 10 minutes.  I baked for about 12 because I like my bread pudding a little drier.  The bread pudding should be golden brown on top.
–  Remove from oven and let cool.
–  Prior to serving, sprinkle with powdered sugar.

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14 Comments

Filed under baking, Desserts, Holiday, Vegetarian

Chocolate Chip Cookie Covered Oreos

You think you know but you have no idea.

When you assume that this is just a Levain-style chocolate chip cookie, you make a cookie “ass” out of you and me.

It’s the inside that matters.

Yes, I went there.

And, it started like this.

That led to me deciding that these would serve as a perfect baby shower favor.  Now the only question is how many to put in one bag.  Each cookie is quite hefty, which is perfect for those that want to die of an immediate sugar high right after the shower.  Or those that want to kill themselves from baby shower boredom (I don’t fool myself into thinking that it’s fun just because it’s mine – that’s why we’ll serve liquor.)

I tested these at our neighborhood National Night Out and everyone LOVED it.  I cannot stress LOVED enough.  So much that one neighbor said these cookies were ‘sick’.  It took me a while to realize it’s a good thing.

Chocolate Chip Cookie Covered Oreos

Recipe from Picky Palate  (she is a genius)

Ingredients:
–  2  sticks of unsalted butter, softened
–  3/4 cup light brown sugar
–  1 cup granulated sugar
–  2 large eggs
–  1 tablespoon vanilla extract
–  3  1/2 cups all-purpose flour
–  1 teaspoon salt
–  1 teaspoon baking soda
–  10 oz bag of semi-sweet chocolate chips*
–  1 package of Double Stuffed Oreos

Directions:
–  Preheat oven to 350F.
–  In a bowl or with your stand mixer, first beat your butter, brown sugar and granulated sugar.
–  Add in the two large eggs and vanilla extract just until incorporated.
–  Once the wet ingredients are mixed together well (be careful not to over mix), add the flour, salt and baking soda, and mix until combined.
–  Add chocolate chips and stir.
–  Once you have your chocolate chip cookie dough ready,  take a cookie scoop and place one scoop of the dough on the top of the Oreo and one scoop on the bottom ( as pictured above).
–  Press the dough down a bit without cracking the Oreo and once the sides of the chocolate chip cookie scoops meet, seal them together.  Make sure the entire Oreo is covered with dough.
–   Place each covered Oreo onto your baking sheet (I ran out of parchment paper so I used foil paper) and bake for approximately 9 – 13 minutes (12:30 minutes worked for me perfectly).
–  Cool the cookie for about five (5) minutes before moving to a wire rack.

*When I repeat this, I will use less chocolate chips.  My chocolate chips were actually in a 12 oz bag.  So, next time, I’ll double the dough and use only one bag of 12 oz chocolate chips.

My batch made 21 perfect cookies.

18 Comments

Filed under Cookies, Desserts, Uncategorized

A Biscotti By Any Other Name…Would Be Cake Rusk

One of my favorite tea-time snacks as a kid was Indian cake rusk.  Do you know what it is?  Have you had it?

Well, it is delicious.

Since then I’ve grown up.

Since then I’ve also realized that cake rusk is really biscotti.  Since then I’ve made biscotti.  Several times.  And called it cake rusk to my Indian family so they too can understand – and awe at my creation.

And what I mean by “my creation” is that I used the recipe from Smitten Kitchen and changed it up a tad.

This is hands-down my favorite biscotti recipe.

The flavor is outstanding.  The subtle citrus combined with almonds makes this cake rusk biscotti perfect for tea time or any time at all.

Biscotti/Cake Rusk
–  adapted from here

Ingredients:

  • 3  1/4 cups all-purpose flour
  • 1 T baking powder
  • 1/3 t salt
  • 1  1/2 cup sugar
  • 1  1/4 sticks unsalted butter, melted
  • 3 eggs, room temperature
  • 1 T vanilla extract
  • 1/4 t almond extract
  • 1 T orange juice
  • zest of 1 lemon
  • 1 cup sliced almonds, toasted

Directions:

  1. Pre-heat oven to 350 F.
  2. Line a cookie sheet with parchment paper.
  3. Mix sugar, melted butter, eggs, vanilla extract, almond extract, and lemon zest in a large bowl.
  4. Mix flour, baking soda, and salt in a bowl and set aside.
  5. By hand, not using an electric mixer, incorporate the flour mixture in three batches into the sugar/butter mixture.
  6. Incorporate until everything is blended and smooth.
  7. Add almonds to cookie dough.
  8. Divide dough in half and shape into two logs onto the parchment-lined baking sheet.
  9. Make each dough into a 13-inch-long and 2-inch-high log.
  10. Bake in preheated oven for 30 minutes.
  11. Remove from oven, but do not turn off oven.  Or, if you have to turn off the oven, note that you must have the oven back at 350 F when you re-bake the cookies.
  12. Cool completely.
  13. Once cool, transport the cookies (holding onto the parchment) to a cutting board.
  14. Cut each log into 1/2 wide slices.
  15. Lay each slice back on the cookie sheet with cut sides facing down.
  16. Bake for 12 minutes.
  17. Turn the cookies over and bake for another 8 minutes.
  18. Remove from oven and cool on a cooling rack.

FYI – Currently listening to: Pleasure Songs by The Mary Onettes

Do you like biscotti?  Have you tried the Smitten Kitchen recipe?  Do you drink it with tea? 

19 Comments

Filed under baking, Cookies, Desserts, Italian, Vegetarian

One Olie’s Mistake is Another Day’s Cake

I once made The Perfect Party Cake.

What didn’t go into that story was that while making the butter cream, I made a boo boo.  Instead of following the recipe, I accidentally and prematurely combined 1 cup sugar, 3 sticks of butter, and 1/4 cup of lemon juice.  After mixing these ingredients, I read the recipe again and realized my blunder.

Despite my error, I was not willing to part with the butter/sugar/lemon mixture.  I was determined to find something that I could make with those ingredients.  And, due to the recent move, work and other cooking endeavors that came in between, my determination for my butter/sugar/lemon mixture was pushed to the back burner.

Until last week.  Last week I discovered that not only could I use my forgotten mixture, but could also use up some cornmeal that I have had on hand.  The bright lemon flavor combined with the nutty texture of cornmeal really makes this cake the wonder that it is.

The batter will be somewhat thick.

Oh and did I mention that it comes with a glaze that melts into the cake?

This would pair well with coffee (as Binks has told me) and (from my experience) blueberries!

My Saturday morning was that much sweeter and brighter with this delicious lemon cake.

Lemon Cornmeal Cake

Adapted from here

Ingredients

  • 2 sticks butter, room temperature
  • 1 cup sugar
  • 1/4 cup lemon juice (usually juice from 2 large lemons)
  • zest from 1 lemon
  • 4 large eggs
  • 1 cup buttermilk
  • 2  1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions

  1. Preheat oven to 325°F.
  2. Butter and flour two 8 inch cake pans.  (You can also use a bundt or tube pan).I was giving one half away so the two cake pans were perfect.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.  Set aside.
  4. In a large bowl, beat the butter, sugar, lemon juice on medium speed until light and fluffy.
  5. Add the eggs and beat in one at a time until each egg is fully incorporated into the wet mixture.
  6. Change the speed of the mixer to low.
  7. Add in the flour/cornmeal mix to the wet ingredients slowly.  Do not over mix.
  8. Divide the batter into the cake pans.
  9. Bake for 60 minutes, until it passes the toothpick test (toothpick comes out clean).
  10. Allow cakes to rest for about 5 minutes before inverting onto a cooling rack – be careful because the cake will be moist and tender.

Lemon Glaze

Ingredients:

  • 1 cup sugar
  • 2/3 cup lemon juice

Directions:

  1. Mix sugar and lemon juice together.
  2. Pour over cakes after cake has been resting for 5 minutes on a cooling rack.  (Please be careful as the cake will be quite moist)
  3. Cool completely before serving.

 


13 Comments

Filed under baking, Cake, Desserts, Vegetarian

Dulce.

Remember when I told you that it was my mom’s and MIL’s goal to just hook me up to a machine that feeds me nothing but milk?  Turns out despite how much I try (I don’t really even care to try), I cannot finish a gallon of raw cow’s milk alone (Binks hates milk).  And, I don’t care to.  Not because it’s not delicious.  Not because I have something against raw milk.

But rather, to me – milk is a food, not a beverage.  (It is mom(s)!)  I can only eat so much of it and so often.  I can’t drink with reckless abandon like I do most beverages (namely, water, vodka and wine – not necessarily in that order).

With that said, I can’t bring myself to throw it away.

So what to do with a gallon of milk that requires little attention on my part?  Dulce de leche.

Most dulce de leche recipes you may find simply require you to boil a can of sweetened condensed milk until it caramelizes.  But, I had to take it back to the start.

As it turns out – all you need is milk, sugar, vanilla beans, baking soda and water (<– not quite sure why you need the last two).  Using this recipe, I transformed half of my gallon of milk into a beautiful dessert/sauce/jam product that I will surely make again when I have milk to spare.

This transformed a quart of milk to a mere cup and a half of dulce de leche.

Check out the vanilla bean speck bounty.

The uses for dulce de leche are endless: topping on ice cream, oatmeal; jam on bread, shortbread, cookies; filling in cakes; dips for fruit; etc.

If you find yourself wanting a decadent caramel treat, I encourage you to try this recipe and tell me your uses for this most decadent of treats.

16 Comments

Filed under Desserts, Favorites, Vegetarian

Hot Potato

In the land of potatoes, I always thought the sweet potato was the cool girl at school.  The pretty sweet one that dates the athletic russet type.  All the scrawny fingerlings want to date her.  The red/yellow potato girls want to be her.

It makes sense in my head.

But, I also live in the land of potatoes obviously.

In the land of humans, I always considered sweet potatoes so sweet that it was pretty much dessert.  And yesterday, I was craving dessert.  A sweet potato bake, perhaps?  Stat!

First you roast, cool and peel:

Mash and add your favorite milk. 

Spice it up and pour into ramekins for the bake.

And then bring it on home with a sprinkle of the good stuff – turbinado!

Broil and enjoy!

Quick Vegan Sweet Potato Bake

Ingredients:

  • 2 medium sweet potatoes, roasted and peeled*
  • 1/2 cup non-dairy milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 4 tbsp turbinado sugar**
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Turbinado sugar to sprinkle on top.

Directions

  • Pre-heat oven to 350F
  • Mash the roasted and peeled sweet potato to until fairly smooth.
  • Add lemon juice and mash.
  • Add milk, vanilla extract, nutmeg, cinnamon, turbinado sugar.  Mix until all ingredients are well combined.
  • Separate between ramekins.  Place on a cookie sheet.
  • Bake for 30-35 minutes until the sweet potato mash seems set and does not jiggle too much.  🙂
  • Remove from oven.
  • Sprinkle turbinado sugar on top.
  • Broil on top rack of oven for approximately 5 minutes until the sugar has caramelized.
  • Enjoy carefully as everything will be SUPER hot!

Notes:

* Some may not like all the stringy parts of the sweet potato.  You can always use a sieve to remove the stringy parts.  As for me, I don’t mind it.  So, I left it all in.  After it was baked especially, it didn’t bother me in the least.

** I used turbinado sugar.  You can use white sugar.  Make sure you pay attention to the sweetness as turbinado is less sweet than the white granulated.  Also, my sweet potato bake wasn’t SUPER sweet.  In fact, I prefer it that way.  Adjust the sugar to your liking.  As the mix is vegan, taste along the way to see if it’s sweet enough for you.

12 Comments

Filed under Desserts, Uncategorized, Vegan

My Pumpkin, My Love

Oh pumpkin, my pumpkin.

I, like most other people this time of year, have been obsessed with pumpkin!!  I have been throwing globs of canned pumpkin in my oatmeal and smoothies.  Delicious is an understatement.

So, I took a hint from Deb at Smitten Kitchen and decided for my next healthy pumpkin concoction – pumpkin butter!

And can i tell you?  It’s vegan (look at me go).  It’s delicious.  It’s a keeper!

Here is my rendition of Deb’s recipe:


Start with the good stuff

Stir, stir, stir…

And after more stirring, you, my friend, have the most delicious topping for your morning oatmeal,

SIABS,

and goes wonderfully with vegan mandel bread!

On an exercise note, I have been keeping up with the C25K program and it’s going quite well.  I just did Week 3, Day 1.  I am so freaking proud of myself for keeping up with the program!!

I feel like I should not say anything in an attempt to avoid jinxing myself, but i can’t help but feel proud!!  [I’m currently patting myself on the back on your behalf.  Trust me – if you were here, you would do the same.]

What about you?  What is something you are proud yourself about today?

29 Comments

Filed under Breakfast, Desserts, Favorites