And I thought I didn’t like bread pudding!
Are you a connoisseur of bread pudding? Do you have your favorite kind of bread, or ingredients? What kind of sauce do you like, Cognac sauce, whiskey, or bourbon or rum sauce?
Honestly, I have always said I don’t like bread pudding; guess I thought it was like just eating more bread with your meal, and who needs that. Then one year I made a Pumpkin Bread Pudding for a catering job and was told by someone who it was one of the best she had eaten. I still didn’t try that recipe until recently and I have to say I enjoyed it very much.
This Christmas Bread Pudding is a recipe from Boudro’s Restaurant in San Antonio and I’ve been told by a friend’s husband (who is a connoisseur of bread puddings) that it is one of the best he has tasted. I decided to change the raisins in Boudro’s recipe to golden raisins and to keep with the season I will add dried cranberries in place of the raisins when I make this Christmas Day.
The name was changed to “Christmas Bread Pudding” because this seems like the perfect dessert for your Christmas dinner and you have to make it before everyone starts counting those nasty calories in January.
Very Berry Breakfast…..
Could there be anything better than a bread pudding for breakfast? This isn’t called a bread pudding probably because who would eat bread pudding for breakfast? Call it Very Berry Breakfast Pudding and it has one drooling over the name alone and you don’t have to wait for dessert to eat it.
The making of bread pudding can be traced back to the 11 and 12th centuries and is popular in many countries with each one having their own twist to the recipe. I’m sure bread pudding came about when there was leftover stale bread in the house and not wanting to waste anything the homemaker added this and that to it and came up with a scrumptious dessert; in this case a breakfast treat.
There are two kinds of websites I like to look to for recipes, Bed and Breakfast sites and Winery sites; I have found delicious recipes from both sites; and this “pudding” will be a welcome breakfast treat any time.
I Scream, You Scream, We all SCREAM for Blue Bell!
Ok, Blue Bell, you’ve had months to get back on the shelves and we are all growing impatient. I wanted some ice cream last weekend to go with a dessert I was making for company and I was at a loss to know what brand to buy. I’ve bought Blue Bell since moving to Texas and as far as I’m concerned there is no others that compare. Maybe Hagen Daz but who wants to pay twice as much for a cup of ice cream.
So, I have decided if I can’t have Blue Bell I will just make my own. I have many ice cream recipes on the blog that I love; and I like to come up with one or two more to try in the summer months when nothing else sounds better for dessert than a bowl, cup or cone of ice cream.
A little tutu dessert for u.
Are you one of those people who always turns down dessert in a restaurant? Usually I am only because I’m too full to enjoy it. I will never give up desserts; I don’t make them all the time but when I do, I’m not only going to eat it, I’m going to enjoy it. Life is too short to say I’m NEVER going to eat certain things.
If you didn’t already know it, Pavlova is a meringue-based dessert named after a famous Russian ballerina, Anna Pavlova, and it is believed to have been created in her honor after one of her tours to Australia and New Zealand back in the 20’s.
I like to make individual meringue shells and they look like puffy little tutus that are filled with whipped cream and fruit.
This is a perfect little dessert for any summer time gathering or do it just for yourself. My meringue shells were made the day before and were put them in an airtight container to stay crisp until the next day. I chose kiwi, strawberries, raspberries, and blueberries to fill mine.
A great little summer dessert.
Looks like summer is here; can you believe that? Do you have your summer all planned out yet? We don’t. We are in the process of having an outdoor kitchen built and not sure how long that is going to take. We will be doing some babysitting for the grandsons this summer which should be a lot of fun and hoping to squeeze a trip or two sometime before the Fall.
This dessert is so easy to make for any of your outdoor parties where you already have your grill heated. In fact, you could cook the pineapple in advance and just serve it room temperature, then you don’t have your ice cream melting which is one of my complaints about warm desserts that are served with ice cream.
Remember when there were regular pineapples and then there were the new ones coming to the markets called “gold” pineapples. Now, that is all you see in the market. There are all sorts of test for checking the ripeness of fruits (scent, sight and feel). Pulling the center leaves from a pineapple does not tell you whether it is ripe or not. I just found this out and I have been using that technique for years. Probably a lot of my other methods of picking the most perfect piece of fruit or produce isn’t accurate either.
Cobbler like with some crunch.
A while back, with nothing to do, I was looking around on Pinterest. I know there are probably a million things I could be doing but not many I want to be doing. An Apple Enchilada recipe just jumped off the page at me and I was held hostage long enough to find the site it came from and “Pinned” this into my “try” list.
I’m not a huge apple fan and it’s probably last on my list of fruit favorites. So when I saw that Cornfed Momma‘s recipe suggested substituting peaches or cherries, I knew where I was going with the recipe — peaches and raspberries since I probably still have about 25 packages of frozen raspberries I bought back in the fall.
I love making creme fraiche and always wonder why anyone would pay $5 for it from the grocery when with a cup of cream and a little buttermilk and 24 hours you can have a cup of the delicious topping that can be used for anything; and instead of serving with ice cream like CM did, I’m using a cinnamon cream fraiche.
What’s not to like about Hot White Chocolate!
I’m sure most of you (wherever you live) are absolutely, unequivocally sick of all this snow, ice, rain, dampness, cloudy and gloomy days we are all experiencing this winter.
Well, I have a recipe for you. The frozen fruit will remind you of what you want to leave behind and that you are ready to move on to Spring. And the warm white chocolate smoothly flowing over and coating the frozen fruit, thawing it has it runs down the dish, should bring promise of all that melting snow you may be experiencing now. So, a little bit of winter, hopefully in our rear view mirrors, and Spring ahead of us.
What would I do without Ina Garten. I love watching her show and watching her gather her ingredients at her local markets. I had this dessert at my friend, Peggy’s, and knew I would be making it again; and I did, again, and again, and again. You can change up your fruits. My favorites are raspberries, blueberries, cherries, and blackberries. Any fruits can be used, just make sure you freeze them. (Strawberries freeze a little too hard for me, almost like ice cubes.)
The day I served this to my craft circle group (only seven of us in my section) I used frozen cherries, peaches, blueberries, strawberries and raspberries. Anyone that can’t eat the seeds simply use fruits without seeds like the cherries and peaches.
Not like any Jello pudding you grew up eating!
Christmas is over and now you are thinking of starting some kind of diet BUT we still have the New Years parties to get through so why not try this quick delicious little dessert to bring in the New Year. You could change it up and put peppermint extract instead of the Grand Marnier and top with crushed peppermint if you wanted to make it a little more festive looking.
Pots de Creme is so similar to a homemade chocolate pudding you’ll wonder why you never made this dessert. Just the name itself always makes me want to order it when I see it on a menu. For years I called this “pots” de cream not knowing it is really pronounced “po” de creme. Whatever you choose to call it, it’s easy and delicious.
Don’t you love the taste of coffee and chocolate together; and the taste of chocolate with orange is even better. So, I decided to turn just a run of the mill pots de creme into a chocolate, orange, espresso pots de creme and I baked them in these cute little espresso cups.
I served this one night for my Girls Night Out group along with my Pumpkin Tomato Salad and my Wedge Salad (on a different angle) and also tried the Brazilian Cheese Puffs for the first time. The small espresso cups were the perfect size for just a few bites of dessert to finish off the evening.
And it has wine jelly leaves.
I had to give you this recipe in time for Christmas. Maybe you want to do a light dessert during the holidays. Wouldn’t this be a beautiful Christmas dessert; I’d cut the wine jelly into little stars instead of leaves.
Isn’t it amazing how many food blogs are out there and I’m amazed at how many I follow. Recently I was looking for a dessert recipe for our Fall dinner and came across this poached pear recipe at allthatcooking.com. It had such a beautiful presentation that I knew I had to look no further. All That Cooking is a co-authored blog and this recipe belongs to Óli who is from Iceland but lives in Sweden and has been a professional chef for the last 30 years.
I never liked can pears as a kid and when my mother, for some reason, would use a can of fruit cocktail as a starter for her homemade fruit salad, I always picked out the pears and left them behind on the plate. Over the years, I learned to appreciate the juiciness of a fresh pear and started trying all the different varieties. I love the Asian pear but for this dish it doesn’t have the shape I wanted.
This recipe was followed as written except for the cutting of the jelly cubes. I have some tiny aspic cutters and a few fall leaf cutters we are trying. and the way his dessert is described –Firm pears, poached to a jewel toned crimson, surrounded by a just rich enough almond cream with flecks of butter toasted almonds is a dessert to please anyone’s palate — now doesn’t that make you want to try it.
Any bread pudding lovers out there?
What better way to start Fall than with something to warm your tummy while you are sitting and watching what’s going on outside? Are you still having warm days as we are here in Texas or are you having some chill in the air and wanting a comforting dessert for the weekend. If you are having one of those days that you can’t get out of the house and you just happen to have some raspberries in the freezer (I have a freezer full) and some bread you threw in there for a rainy day, then you can whip up this dessert for supper.
Do you say supper? or dinner?. This dessert screams supper because I picture a dinner being something I have slaved over all day and supper is something I just throw together for the two of us. Unless of course it is our Sunday Night Suppers we do occasionally then I do like to go out of my comfort zone sometimes doing the menu of a couple of new things. This recipes falls into the supper (easy) category.
I have to honestly say I have never been a bread pudding lover until I made my Pumpkin Bread Pudding with Caramel Sauce a few years ago and when I did it for a party, everyone loved it. So I’m venturing out again to try this Ciabatta Bread Pudding that I have added raspberries to; I think the raspberries will add some tartness to the dessert to balance the sweetness.
So what are you doing with those fresh peaches from the farmer’s market this summer?
(I’m off in Seattle/Vancouver/Victoria right now and hope to have lots of new ideas to cook up when I get back.)
I missed getting my Fredricksburg peaches last year and this year so I was in search for the best peach I could find. On my way back from Austin one weekend I stopped at Buckee’s Truck Stop (or gas station, or mega everything store). At the checkout, there was a bushel of home grown peaches and they were the most beautiful peaches I have seen in years. The touch was great, the smell was like just picked freshness off some farmer’s tree so I bought a few for this recipe.
You never know what you are going to get in a peach. I have picked up beautiful peaches at the grocery, liked the feel of it in my hand when I gently pressed on it, loved the smell of the peach when I took a big sniff but then when I got home with it, chilled it, got out a big bowl to cut my peach in, only to find when I cut it open it is a mealy, tastless peach. Short of asking for a sample before buying a peach, and I’m likely to do that at a farm stand, I know no other way of finding a perfect peach.
So the sad end to those fresh Buckee’s Truck stop peaches is that I kept putting off making this dessert because I did need someone to eat it. I looked at the peaches each day and the first few days they were smiling back and me saying “we’re ready”. Then I waited, and waited, and waited and when I decided it was time to make it the peaches were in no mood to be made into this nice dessert. They had puckered skin and way beyond looking pretty in their pink skins. So I ate them.
Two days ago I became a Gran again to my fifth grandson, Thomas Huntington Russell. That’s five little fellows under 5 1/2. I’m so proud of my daughter and her husband; they did such a great job bringing the little guy into this world.
A few years ago my daughter took me to my first food trailer. A silver stream trailer which sold nothing but crepes and that was my first Nutella and banana crepe.
What is a crepe but a pancake on a diet. I’ve been making crepes for years and still know that I’m going to have to offer up the first few as a sacrifice to the crepe pan. That’s just the way it goes.
I went years, maybe decades after beeing married before attempting to make crepes. I don’t know what I was afraid of. Over the years I have had about 4 different types of crepe pans. My favorite now is a blue steel pan. One of my least favorites was a pan that you dipped the bottom into the crepe mixture and then turned the pan upside down over a ring that is set over the burner. Never quite got the hang of that one.
For a savory crepe you could simply fill a crepe with…..say… spinach, bacon and mushrooms, or a SW take of sausage, onion, peppers, mushrooms, cilantro with some salsa, or a crab mornay. Or how about a proscuitto and fontino with a béchamel sauce. You get the idea… a crepe is the wrapping to hold all your ingredients. If you look on Pinterest alone you will see a gazillion crepe recipes.
For dessert crepes the possibilities are endless. I’ve done a simple one filled with apricot or peach preserves folded twice into a wedge and dusted with powdered sugar and I’ve even seen a cake made with about 50 crepes stacked on on top of the other.