Cinnamon Bread Pudding

For some reason I have always loved the idea of bread pudding.  I'm not sure when the first time I first tried it, but I knew I would love it and I have loved every bread pudding and I ever tried!  My favorite is what the Grand America serves, which if you ever a chance to just sit in their lounge and order it, I would highly recommend doing so!  One day I'll make that, but this time around I went a bit more basic.

This is about as easy as it comes, for the basic pudding that is.  The sauce on the other hand...... I will be figuring something different out in the future!  The ingredient list isn't too crazy, might even have it all on hand.

I know this works even better with day old bread, so if you have some bread that is too stale to eat, time to make this one up!  First you break the bread into pieces and fill your pan.

The custard part will cause it to bake down a bit, so don't be afraid to really fill the dish.  If you are the type that only likes the crusty pieces, using the same amount of bread, spread it thinner in a larger dish.  Next up, mix up your milk, vanilla, sugar, eggs, cinnamon sugar and melted butter.   I actually had some whipping cream so I poured a little in to make it extra yummy!  You will want to either use a hand mixer or whisk it up really good.

Pour that all over the bread.  For this version I next sprinkled a generous amount of cinnamon sugar on top.

I love this combo so I was extra generous but I definitely didn't regret it!  You need to let this sit for at least 10 minutes so that moisture can soak back up into the bread, if your bread is dryer, I would let it sit for up to an hour before baking.  Just make sure you put it in the fridge!  Once ready, bake for about 40 minutes.  Keep an eye on it at the end so your bread reaches the desired level of crispiness you prefer.  I like mine nice and golden brown.
While that is baking you can work on your sauce.  Now this recipe came with a white chocolate sauce that combined melted white chocolate, butter, powdered sugar, cinnamon sugar, vanilla and sweetened condensed milk.  I had 3 attempts at this until I finally left the butter out and used about a Tbls of oil.  For some reason, my white chocolate didn't want to melt or blend nicely with the butter.  It also got too thick after adding the powdered sugar so I ended up using more sweetened condensed milk than it called for.  Next time I think I will leave out the powdered sugar and the butter and just go with the chocolate, vanilla, cinnamon sugar and sweetened condensed milk.

Despite my first 2 failures for the glaze and the issues with my third batch, it turned out so amazing!

My sister doesn't normally like bread pudding, since in her mind it is mushy bread, but she liked this one.  I will definitely be making this one again, especially on a cold day when I want a dessert that is also a comfort food!

Ingredients
Pudding:
1/2 loaf of white bread (can use any type of bread)
1 C. whole milk (I used 2% and then some cream)
1/2 tsp vanilla
1/2 C. sugar
2 eggs
1/4 stick butter, melted
Cinnamon sugar mixture
Glaze:
5 oz white chocolate
1 Tbl oil
1 1/2 Tbl water
1/4 tsp vanilla
1/2 C. sweetened condensed milk
1/8 C. cinnamon sugar

Directions:
Preheat oven to 350.  Spray 9x9 baking pan, break up bread into about 1" size pieces and place in pan.  Make the custard by combining milk, vanilla, sugar, eggs, butter and a healthy sprinkle of cinnamon sugar mixture.  Mix until combined and pour over the bread.  Let soak for at least 10 minutes.  Sprinkle liberally with cinnamon sugar mixture and bake for 40 minutes.

For the glaze, melt the white chocolate and oil over low heat, stirring frequently.  Once melted, add the water, vanilla and sweetened condensed milk.  Heat for a couple more minutes before adding the last of the cinnamon sugar mixture.

Spoon the warm pudding into small bowl and drizzle with warm glaze.  Enjoy!

Almond Poppy Seed Bread

For as long as I can remember I have always loved poppy seed muffins, how could you not?!  When I first found this recipe I knew I had to try it. I'm not actually a big baker of breads.  I have never made traditional bread with yeast before, except maybe once in home ec, but that was eons ago!  I have gotten more into the sweet breads like zucchini bread, but this poppy seed bread takes the cake!  Or is it bread?  Anyway, let me show you how it's done!

The ingredients are fairly basic, just make sure you have plenty of poppy seeds on hand and some almond extract.  I have always enjoyed the slightly sweeter flavor of an almond poppy seed vs the lemon variety, I would imagine you might be able to switch out the extracts and get a great result.  If anyone does give that try, start with a half batch, just in case. One thing I like about this one is that you start at the top of the ingredient list and just put everything in the mixing bowl.  For this one, I do actually use my Bosch instead of my trusty bowl.  If anyone happens to take a close look at my pictures you might notice the sugar substitute, I used that for half of the called for sugar and then a random container that looks like one of those jumbo nut things you get at Costco.  That is in fact what it is, but it contains whole wheat pastry flour.  I also used that for half of the called for flour.  I haven't messed with this recipe too much to make it all healthy like, but those are minor and didn't affect the taste at all but it makes me feel less guilty!  Next time I make it, I think I might try swapping out some of the oil for some greek yogurt.  This batch is going to lots of different people though, so I played it safe.  Anyway, get it all added and mixed up good.

If you are a dough eater, you will want to try this!  Just make sure you save some for your loaf pans!  Since I am giving these away, I used some small loaf pans that my mom has 'lent' me, on a long term basis!  I have found that using soup ladle is a great way to disburse the dough without making a huge mess.

Fill about 3/4 full and bake.  Now if doing lots of little ones, definitely put them on a cookie sheet to make life easier now and later on.

Baking time varies based on pan size and such.  When done they should look like this:

Aren't they just beautiful?

These would be amazing just like this, so moist and yummy, but they get even better!  In the final minutes of baking you make a nice citrus glaze to be poured on top.  It consists of orange juice, sugar, almond extract and either butter or butter extract.

Once the sugar has dissolved, let it come to a boil for just a minute.

Carefully pour that over each and every loaf.  I do it nice and slow to make sure that every crack in the bread gets thoroughly saturated and soaked.  If you only want a light drizzle topping, cut the recipe in half.  I don't usually end up using all of it, but I like the option.  It will spill over the edge of the loaf pan, so another good reason why to have them sitting on a cookie sheet, it gets a little messy!

Don't they look even better now?!?!  Man alive, I should have brought some to work with me today!
So once the bread has cooled, slide a knife around the edge to loosen and remove from the pan.  If they are still warm, let them sit on a cooling rack until you are ready to cover with plastic or package up for a gift.

I don't mean to go on, but I seriously love this bread.  I was removing these last night around 8:30 and even though I had already brushed my teeth, to discourage late night snacking, I found myself eating every last morsel that was still in the pan after removal!  Then I realized that I needed to take a picture that showed the inside of a loaf, so of course I had to cut into one and then I since I couldn't give that loaf away I just had to eat that slice!  I will be making these at least once more before the year is out since I feel it is my duty to share the poppy seed love, especially around the holiday season.  I hope all of you give this one a try as it is easy and so very yummy!

p almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Read more at http://www.the-girl-who-ate-everything.com/2010/06/poppyseed-bread-from-not-so-desperate.html#pAAbzUExcGVhlE1I.99

Bread:
3 C flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 C cooking oil
2 1/4 C sugar
1 1/2 C milk
1 12 Tbls poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter flavoring (or 1 1/2 tsp of melted butter)

Glaze:
1/4 C orange juice
3/4 C sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp butter flavoring (or 1 1/2 tsp of melted butter)

Instructions:
1. For the bread: Preheat oven to 350.  Mix all ingredients together.  Pour into greased baking pans.  Makes 2 large loaves or 6-8 small loaves, depending on the size.  For the large pans, bake 50-60 minutes.  For the small pans, start checking at around 35 minutes.
2. For the glaze: Mix all ingredients in a small sauce pan until sugar dissolves and then let it boil for about 30 seconds or so.  Pour over still warm loaves.  Scrape excess off the pan if need be.
3. Let cool before removing from pans and enjoying!

e-girl-who-ate-everything.com/2010/06/poppyseed-bread-from-not-so-desperate.html#pAAbzUExcGVhlE1I.99

Pumpkin Mousse Lasagna

This is a yummy dessert that could very easily be done in a trifle dish and then be called a Pumpkin Mousse Trifle, since the recipe I was following called is a lasagna and opted to put this in a springform pan, then I chose to call this a lasagna, for this blog post.  Now this is a yummy one, but man alive, it didn't turn out like I expected!  If I decide to make this again I will either put it in a trifle dish or just a standard square dish.  It ended up being much softer than expected, but I"ll get to that later.

If you look closely, you will notice that instead of a can of Libby's pumpkin I accidentally pulled out a can of yams!  I didn't realize my mistake until I open said can of yams, which I of course didn't use, so no real harm, but I sure felt dumb knowing I was going to be posting this picture!  This picture also doesn't include powdered sugar, mini chocolate chips and the pecans I did use, forgive me!  To start off, I softened my cream cheese before whipping it for a couple of minutes.  I then added the whipping cream, sugar, pumpkin and pumpkin pie spice.

Once that is all mixed together, add 1 8oz container of cool whip.

Once it is all mixed together, it is time to start layering everything up.  On a side note, this basic mousse mixture would be good by itself with a dollop of cool whip and maybe sprinkle a little pumpkin pie spice.  It would probably good in just about any recipe where you needed a creamy layer or filling.  So the recipe I was following used a spring form pan that she lined with parchment paper, so I did the same thing.

Then a layer of graham crackers that for some random reason I broke up the pieces into more bite size pieces. 

The next layer is 1/3 of the pumpkin mousse.

Then a sprinkle of chocolate chips and pecan pieces.

Then a thin layer of cool whip.

It was tricky to do a thin enough layer of cool whip so I ended up running short, but I'll explain what I did about that at the end. The layers then get repeated, since I realized that there was no good reason to break up the graham crackers as small as I did, I kept them larger for the rest of the layers.

The final layer is cool whip and then garnished with chocolate chips and pecan pieces.  It does need to be stored in the fridge for at least 4 hours so the crackers can get nice and soft.

Now, onto my issues with this and while I won't be making this again in a spring form pan!  I took the sides off and it almost immediately started to ooze.  When I started cutting it, the oozing increased.  So much so that after taking this picture I attempted to put the sides back on.  I lost a lot of filling in the process!  It almost became easier to scoop rather than try to slice and serve it.  Since attempting to serve this I have reviewed the original recipe to make sure I didn't mess anything up, which I can't tell that I did.  I will give you the link and maybe one of you can tell my why mine turned out so soft!  Since I am linking the original recipe I will let you know that I added the pecans, that wasn't part of it but I love pecans and thought the extra crunch aspect to a soft dessert would be a nice touch.  In regards to the cool whip, the recipe called for 2 8oz containers, when it came time for layering, that 1 container wasn't enough.  I ended up using the extra heavy whipping cream to give me enough to cover the top. 
Now speaking of heavy whipping cream, I have made numerous desserts that call for it, but I always had to whip it up right before serving since it would start to separate or fall fairly quickly.  I recently found a neat little trick to keep your whipped cream stabilized.  Get your whipping cream to the soft peaks stage.  At this point put 2 Tbls of cold water in a small dish and add 1 tsp of unflavored gelatin.  Let it sit for a couple of minutes before adding that to your whipped cream. This addition will keep your whipped cream stabilized. 
Anyway, back to the lasagna.... It tasted great and everyone enjoyed it, and I do see myself making it again.  

Pumpkin Mousse Lasagna

8 oz Cream cheese, softened

1/4 C Heavy whipping cream

1 C Powdered sugar

1/2 can Pumpkin (Libbys 15oz)

1/2 tsp pumpkin pie spice

1 8oz container + 1 12oz container of cool whip

1 Box Graham crackers

1 C Mini chocolate chips 

1/2 C Chopped pecans

 

1. Allow cream cheese to soften to room temperature. You can soften in the microwave for twenty seconds.
2. Whip cream cheese with your whisk attachment on medium for at least two minute until fluffy.
3. Add heavy cream and continue to beat, increasing speed to medium high until heavy cream in mixed into cream cheese.
4. Add powdered sugar, pumpkin and pumpkin pie spice. Mix on medium speed until well blended.
5. Add 1 of the 8oz container of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for your lasagna.
6. Cover the bottom of your pan with graham crackers. You can break the crackers into pieces in order to get in the nook and crannies. Feel free to increase the thickness of the crackers if you can leave it in the fridge for extra time.
7. Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips and pecans on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers.
8. Sprinkle the top layer with mini chocolate chips and pecans.
9. I suggest to allow at least four hours in the fridge for the graham crackers to soften.

In case some of you are interested, here is where I found the recipe.  My pictures look truly pathetic next to hers, hopefully you won't judge me for that but maybe you will have better luck with it than I did!

http://beyondfrosting.com/2013/09/05/pumpkin-pie-lasagna/

 

Chicken & Spinach Alfredo Lasagna

My family gathers almost every Sunday for a family dinner.  We take turns who hosts and provides the main meal and then everyone else contributes with the rest of the meal, like a bread, salad and dessert.  This is one of my favorite things to make when it's my turn.  It tastes great and has become such a comfort food to me over the years!

My family also loves it and if it has been too long since I have made it, they will even request it.  The list of ingredients aren't crazy either and I love that I can use a fair amount of baby spinach!

It isn't difficult to make, but it does take about an hour, if your chicken is already cooked.  One of my pet peeves in cooking is when recipe gives a how long it takes time, but when you look at the list of ingredients, everything is pre-cooked and pre-chopped!  Those require time and I need to know start to finish how long something takes!  So if you don't happen to have a rotisserie chicken hanging out, plan on a total of an hour and 20 minutes or so, depending on how you cook your chicken.  For me, I cook mine on the stove top, I have these pans that don't require babysitting or even any oil.
First step, get your oil boiling for the noodles and get your butter melting for the Alfredo sauce.  I like to start my sauce first thing so I can make sure it has plenty of time to melt all the Parmesan cheese.  While the water is boiling I shredded my chicken.  One day I'll try the trick of putting it in my mixer with the dough paddle but this time I just used my hands.  It worked out perfectly that I could shred it all while my water heated up.  Once it was boiling, I added the noodles and also added the rest of the ingredients for my sauce.

This isn't a traditional Alfredo sauce, in addition to the butter, Parmesan cheese and cream (I used mostly half and half to try and make it less unhealthy!) it also uses Cream of Mushroom soup.  May sound strange, but it is perfect for this dish.  While those are doing their thing, this is when I would normally chop up my onion.  I had some left from a previous recipe this time so I was saved from that step.  If you don't do this already, when ever a recipe calls for half or less of a diced onion, go ahead and chop all of it, put what you don't need in ziplock bag and freeze.  Makes the next recipe so much easier!

Anyway, back to the lasagna.  When the noodles are done, drain and rinse.  If you have lots of counter top space, you can lay out the noodles on aluminum foil until you are ready to use.  I only had so much energy so I left them in my strainer but periodically ran some cold water over them to try and keep them from sticking together.  I then heated the olive oil in a fairly large pan and once heated added the onion to get that soft before adding the garlic and shredded chicken.  Depending on how cold/hot your chicken is, you just need to stir until everything is nice and hot.  Turn to low and leave on the stove.  During all of this I have been keeping an eye on my sauce, making sure everything is melting and blending, while not burning.

Even in the pictures, you should be able to tell the difference between the blended and ready to go sauce vs the before. 

At this point, you are ready to assemble.  It is a standard assembly, alternating sauce, noodles, chicken mixture, spinach, ricotta cheese and Mozzarella cheese.   Now, if you have ever cooked with Ricotta cheese you know that first it is stupid package design, no tab to be found on that plastic covering and secondly, if you need to spread it, it doesn't spread super easy.  I try and let it get to room temperature to make it easier. 

Now for me, when given the option of spreading cheese on something like this, more is almost always better! 

This is the halfway mark so the layers get repeated.  It gets topped off with a final layer of noodles and the last of the sauce.

If you needed to make this in advance you could stop at this point, cover and refrigerate until you are ready to bake.  Just plan on a longer bake time.  It does need about an hour to bake and then top off with more Mozzarella cheese before a final 10 minutes in the oven.  It is better if you can let this set up for about 10 minutes or so before serving.

Lasagna doesn't serve up perfectly, but the more ooey and gooey it is, the better it tastes!  This dish is definitely not dry and it is full of flavor!  I like to tell myself that all that chicken, spinach and onion makes it "healthy"!
I am a big fan of leftovers and I think this one heats up perfectly for a lunch on a cold day, like today!  It's before 9:00am and I am already counting down until I can enjoy this one again!

Chicken & Spinach Alfredo Lasagna

9-12 lasagna noodles (depending on pan size)
2 10.75 oz can of Cream of Mushroom soup
1/4 c. butter
1/2 large onion, diced
5 mushrooms, diced (optional: have been meaning to add this but keep forgetting)
1 c. ricotta (could be more depending on taste)
3 c. shredded Mozzarella cheese
3 c. heavy cream (I use 1 c. cream 2 c. half and half)
1 c. Parmesan Cheese
1 Tbl Olive Oil
4 cloves garlic, minced
4 chicken breasts shredded (about 3-4 cups)
1 bunch of baby spinach, rinsed (I used the bagged kind)
salt and pepper to taste

1. Preheat oven to 350.  Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles for 8-10 minutes, or until al dente.  Drain and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, soup, Parmesan cheese and butter.  Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat.  Cook and stir the onion in oil until tender, then add garlic and mushrooms.  Mix in the chicken and cook until heated through.  Season with salt and pepper.
4. Lightly coat the bottom of a 9x13 dish with enough cream sauce mixture to coat.  Layer with 1/3 of the noodles, 1/2 c. ricotta, 1/2 of the spinach, 1/2 of the chicken mixture and 1 c. of Mozzarella cheese.  Top with a little less than 1/2 of the cream sauce and repeat the layers.  Place the remaining noodles on top and spread with remaining sauce.
5. Bake 1 hour or until brown and bubbly.  Top with remaining Mozzarella cheese and continue baking until cheese is melted and lightly browned.

Note: can be made in advance, up through step 4.  Just allow a longer baking time.

This should have 12-15 single servings, depending on how big the slices are.  Based on 12 servings a single serving breaks down as follows:

Fat: 41.8g
Calories: 488
Cholesterol: 136 mg
Sodium: 902.3 mg
Potassium: 401.5 mg
Carbs: 8.8 g
Protein: 28.9 g