Sunday, September 7, 2014
Oh how I love bread pudding. And chocolate. And pumpkin. I wasn't convinced I was going to love all three together but still couldn't pass up this week's Baked Sunday Mornings' recipe for Chocolate-Chunk Pumpkin Bread Pudding. I'm glad I went for it, because it is pretty much fabulous.
The pudding starts with making a loaf of chocolate-chunk pumpkin bread. Heed the advice in the recipe header to make a double batch. It was fantastic and I would love to have a loaf of it around to nibble on. The loaf of bread is cooled, cubed, and then toasted before being tossed in a pumpkin custard. While not pretty to photograph, it sure was wonderful to eat.
One of the things I love about bread pudding is the mix of textures. The moist bread soaked in custard paired with craggy bits of bread that poked out of the pudding. I normally wouldn't think of eating bread pudding without some type of sauce, but I resisted the urge to add a sauce here and I think it was a good call. Although, some warm salted caramel or chocolate sauce wouldn't be the worst thing...
This is a lovely recipe for fall and I encourage you to visit Baked Sunday Mornings to get the recipe and see what others in our group thought of this fabulous recipe!
Sunday, July 20, 2014
Baked recipes almost always take a traditional recipe and put their own modern spin on it. That's certainly the case with this week's recipe where traditional banana pudding is mixed with rich caramel. They even left in the 'nilla wafers!
The pudding was delicious. A thick vanilla custard layered with vanilla wafers and bananas and topped with a blanket of pillowy meringue. I added a splash of banana emulsion to amp up the banana flavor a bit. I must not have cooked my caramel long enough because I didn't achieve the lovely amber colored pudding featured in the book. Also the caramel flavor was very subtle. So subtle, I wouldn't have known there was any caramel there if I hadn't added it myself.
Still a fabulous summer treat! Get the recipe here.
Sunday, July 6, 2014
I have all but given up blogging but have missed some aspects of it, especially baking along with the great group of bakers in Baked Sunday Mornings. Also, the Baked boys have a new book coming out soon (one that I helped test recipes for!) that I can't wait for!
And boy, did I pick the right week to join back in the fun! Easy Candy Bar Tart was not only easy, but AMAZING! My family loves, loves, loves it and it has made my list of favorite Baked recipes. And that is saying something.
Easy is relative, but this is an easy recipe. Cookies are pulverized and mixed with a little sugar and butter to make a simple vehicle for the other layers. Chocolate wafer cookies were no where to be found at the store so I used chocolate graham crackers. An easy, and less expensive, option if your store doesn't carry chocolate wafers.
Next, you whip up some salted caramel. Does anyone not love salted caramel? This is the most difficult step in the recipe, but really it's not a big deal. Just use a large enough sauce pan, don't touch the sugar once it gets hot, and pull it off the heat as soon as it turns light amber. I usually pull my caramel off once it is about the color of the handle server in the picture above. I don't love walnuts so I used toasted pecans instead.
Last, chop up some chocolate and mix it up with a little butter and corn syrup to create a glossy, delicious glaze. I opted for milk chocolate instead of dark just because that's what I prefer.
The end result is a dessert that looks and tastes far more complicated than it is. With the pecans and milk chocolate, it reminded me of a piece of turtle candy. Turtles were my father's favorite candy and since I made this on the 4th of July, which is his birthday, it was a sweet way to celebrate him.
Please give this recipe a try! You can find it on the Baked Sunday Mornings website. Please check out the rest of the groups gorgeous photos and thoughts about this recipe while you are there!
Sunday, November 24, 2013
This is gonna be a short post. I have detailed my trials and tribulations before about trying to find a caramel cake that lives up to my mother-in-law's cake. So when Antique Caramel Cake popped up on the Baked Sunday Morning recipe schedule I couldn't pass it up.
A one-two-three punch of caramel makes this cake insanely delicious. The cake is tender and spongey and pretty fabulous on its own. Combined with caramel cream cheese frosting and it's awesome. Drizzling with warm salted caramel sauce takes this cake to out-of-this-world good.
All of the elements are easy to prepare making this a great choice when you want to impress without feeling like you are in an episode of Iron Chef. Anyone else feel weird not adding vanilla?
My husband loved it. He didn't say it was as good as his mother's cake, but he didn't say it wasn't either...
To find the recipe, please visit Baked Sunday Mornings.
PS - Sorry for the bad photo. This is what taking pictures on a November evening looks like.
Sunday, November 10, 2013
Good Morning Sunshine! These crunchy little treats are kind of like a rice krispie treat on speed. And almost as addictive.
Plain ol' cereal and peanuts are coated in a sticky peanut butter glaze and then drizzled with chocolate. I wasn't super impressed at first bite but found myself going back to the pan for more. They would certainly be a lovely treat to wake up to but I wouldn't say no to one any time of the day.
Jump over to Baked Sunday Mornings to get the recipe!
Sunday, September 29, 2013
Cookies are one of my very favorite things to bake, and eat, but I'm usually not going to get too excited about a snickerdoodle. I mean they are a fine cookie with a great name, but I like a chunky cookie full of chocolate, nuts, and coconut. But the Baked boys turned it up with their snickerdoodle by using browned butter. I can pass on a snickerdoodle, but a snickerdoodle made with browned butter? Nope.
I'm not a fan of chilling cookie dough (because I'm impatient) but I read the most awesome tip from our very own Mark of Neufangled Desserts who learned it from our very own Erin of Starry Eyed Baker to scoop your cookies before chilling them. So simple! I was hoping this would help the cookies retain their shape while baking. And it worked pretty well here.
The cookies are delicious! Still not something I'm going to eat tons of, which is a very good thing, but for damn sure the best snickerdoodle I've ever had.
Head over to Baked Sunday Mornings to get the recipe and try them yourself!
Sunday, August 18, 2013
Loved this one!
Whiskey Peach Upside-Down Cake is a boozy take on pineapple upside cake. A cake I never eat because I don't like pineapples so I loved this version using fresh peaches. I almost used frozen peaches because peeling peaches is kind of a pain, but I couldn't pass up the beautiful bushel fulls at the farmers' market.
I often omit alcohol from baked recipes but I kept it here using bourbon in both the caramel topping and the cake batter. I loved the slight bite from the booze in the topping but didn't notice it much in the cake. But the cake, let me tell you how much I loved the cake. So freakin' good! Light and airy, it almost melted in your mouth but was sturdy enough to support the crown of peaches coated in caramel. I have spent an embarrassing amount of time this week thinking of other uses for this cake recipe.
I wish I had used more peaches as they shrunk while baking and it would have made for a prettier cake. But this cake ain't about looks and it more than made up for it in flavor. A scoop of vanilla bean ice cream and it was pretty much perfection.
Please go to Baked Sunday Mornings for the recipe and to see the other bakers beautiful cakes!