Tuesday, August 26, 2008
I couldn't go another day without giving you guys a recipe though. I made this bread pudding a few weeks ago and I never got around to posting it, due to the aforementioned time flying by! But it is truly worth a post as it is full of blueberry, cinnamony and mapley goodness.
Since we did get a lot of cold and rainy days this summer, we took advantage of them by going shopping for school supplies and clothes for the kids. I know, how boring. Not for me though, as I kinda like shopping for school supplies, but shhh, don't tell the kids! So anyways, when we go shopping we often stop by this coffee shop where they sell cinnamon rolls. Towards the end of the day, they pack bits and pieces of day old cinnamon rolls into plastic bags. They are absolutely perfect for making bread pudding so I always grab a few. And as I had seen this post from Aimée just days before, I knew I had to add blueberries to my usual recipe.
The blueberries add such a nice touch to this, they get all juicy and pop in your mouth and they marry beautifully with the maple and the cinnamon. Of course, I know that there are those (Hi Grace!) who would add even more cinnamon to the pudding and I'm sure it would be fantastic but I find just the hint of spice from the cinnamon rolls to be perfect.
Blueberry Cinnamon Roll Bread Pudding
About 6 cups of day old cinnamon rolls, cut into cubes
2 cups milk
4 tbsp maple syrup
1 cup of fresh blueberries
Maple syrup for serving
The night before you want to serve your bread pudding, mix the eggs, milk and maple syrup in a large bowl. Arrange the cinnamon roll pieces in a buttered 9 x 13 inch baking dish. Sprinkle your blueberries over the cinnamon rolls. Pour the egg mixture over the cinnamon rolls and blueberries. Press lightly with your hands, making sure the rolls are mostly covered with the custard. Cover the dish with plastic wrap and let it rest in the refrigerator overnight.
The next morning, when you're ready to bake, preheat your oven to 375F. Sprinkle your bread pudding with some coarse sugar and bake for 50 to 60 minutes, or until it is golden and the custard is set. Serve warm with maple syrup.
Tuesday, August 19, 2008
So I embarked on my first granola-making experience. Which, by the way, wasn't bad at all. Pretty easy actually! Mix everything together, bake for a little while and voilà! Homemade granola. Now that I had my base ingredient for the cookies, all I needed to decide were my add-ins. I omitted the peanuts as I'm not much of a peanut-in-cookies kind of gal and replaced them with chocolate chips. Of course. Then I decided to use half dried cranberries and half dried blueberries in place of the raisins. Oh, yeah. I soaked them a bit first in some hot water so the cookies wouldn't be dry. I kept the rest pretty much the same: slivered almonds, sweetened coconut, wheat germ (horrible name but delicious all the same). What did I end up with after all the granola making and ingredient switching and mixing and rolling and baking?
The sexiest oatmeal cookies ever! Oh, yes, that's what these are, sexy, upscale, oatmeal cookies. And addictive too. Sexy and addictive. That'd be a good warning label right there! Check out the Tuesdays with Dorie blogroll to see all the other marvelous granola concoctions the other bakers came up with. If you'd like the recipe for the (Sexy and Addictive) Granola Grabbers, check out Michelle's Blog. And here's the granola recipe, which you can adapt to your liking, as I did.
adapted from The Kitchen Sink
3 1/2 cups rolled oats
3 tablespoons flax seeds
3 tablespoons sesame seeds
1/4 cup sunflower
1/4 cup pumpkin seeds
1/2 cup toasted mixed nuts, chopped (I used almonds and pecans)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar
1/4 cup canola oil
4 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil. Combine all the ingredients in a large bowl. Mix well.
Remove from the oven and leave to cool completely, in its pan, on a wire wrack. Once the granola is cool, you can mix in up to 2 cups of dried fruit. Omit the fruit if you want to make the Granola Grabbers though as Dorie's recipe calls for fruitless granola.
Monday, August 11, 2008
I didn't change a thing to the recipe, except maybe using a little more lemon zest and juice, I love lemon and blueberries together. I'm telling you, this ice cream tastes like blueberry cheesecake, it's just fabulous.
For the recipe, click here. To check out the other Tuesdays with Dorie members, click here. Now, how do you guys feel about ice cream for breakfast? I think I like the sound of that...
Wednesday, August 6, 2008
I'm really not a fan of warm and humid weather, it's just that we'd have at least liked to do some outdoors stuff. Picnics in the park? Too wet. Swimming? Not in this cold weather! Car trips? Well, we've had a few of those, but driving in the rain isn't that fun. At least the lack of warm weather didn't stop me from making refreshing desserts. It's technically still Summer and gosh darn it, I'm making the most of it!
So for Grace's Beat the Heat event I made this Lemon-Lime Frozen Yogurt. To me, nothing says refreshing like lemon or lime and the two together are a perfect match. I found this recipe on Dessert First, via Food Blog Search, and adapted it a little to get what I wanted.
I hope you like lemon-lime Grace! Eating this, it felt a lot more like Summer time, I think I even saw the sun peaking through the clouds for a little while... Just a little while though.
Don't forget to check out the Beat the Heat round-up at A Southern Grace!
Lemon-Lime Frozen Yogurt
Adapted from Dessert First
3 cups plain whole milk yogurt
1 1/2 cups sugar
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 tbsp lemon zest
1/2 tbsp lime zest
In a large bowl, combine all ingredients together. Chill for at least 2 hours.
Using your ice cream maker of choice, freeze into pure bliss. Enjoy!
Tuesday, August 5, 2008
Moving on to this week's recipe which is Dorie's Black and White Banana Loaf. I was so happy with Ashlee's choice. This was the first recipe I wanted to try when I got Baking from my Home to Yours, but I resisted since I wanted to try it at the same time as all the other Dorie
As I looked at the ingredient list and compared it to my usual banana loaf, I thought it looked like there was a lot of liquid. Many of the other members confirmed this in the "P & Q" so I decided to omit the milk completely. Which turned out to be a great choice, the batter was just thick enough and the marbling effect came through beautifully.
This was one gorgeous and delicious loaf of banana bread. The nutmeg wasn't overpowering, the chocolate complimented the bananas perfectly and the rum added a surprisingly pleasant after taste. As for the lemon, I couldn't taste it at all. The only thing negative I could say about the loaf, at the risk of sounding like a certain Iron Chef America judge, is that it was "a little bit oily". But I think that's because that first slice I had was still a bit warm, it got better the day after.
So there you have it folks, a beautiful, marbled, chocolatey, rummy (booze and baking mix so well) and delicious banana loaf. Go on over to Ashlee's blog, A year in the Kitchen, for the recipe. To see the other members' marbled beauties, check out the Tuesdays with Dorie blogroll.