Save Room for Dessert – Triple Chocolate Chunk Bread Pudding

Today’s post is a rich and chocolate-filled bread pudding.  I’m a big fan of bread pudding, in fact, I believe that even a not-so-great bread pudding is better than no bread pudding!  Hope you enjoy it!
Triple Chocolate Chunk Bread Pudding
1 loaf stale French bread, cubed (about 8 cups)
3/4 cup sugar
1/4 cup brown sugar
4 eggs
2 cups heavy cream
2 cups half-n-half
2 teaspoons vanilla
1/8 teaspoon orange extract
6 tablespoons butter, melted & cooled
1/2 teaspoon salt
Zest of one orange
4 squares semi-sweet chocolate, chopped
4 squares bittersweet chocolate, chopped
4.25 oz Symphony bar, chopped
2 cups toasted and chopped pecans
Whiskey Sauce
Preheat oven to 325 degrees.
The bread pudding cooks in a water bath, so you’ll need 13×9 for the pudding itself, and a pan large enough to hold the 13×9 pan.
Began heating a pot of water – 4-6 cups, depending upon the size of the larger pan. The water does not need to boil, but it must be hot.
Butter a 13×9 pan and set inside the larger pan.
Place the bread cubes, chopped chocolate, and pecans into the buttered pan; make sure the chocolate and pecans are well-distributed.
In a mixing bowl, combine the sugar, eggs, vanilla, zest, and extract; beat for 5 minutes until lemon-colored and thick.
Add both creams and the melted butter. Mix well.
Pour custard over bread cubes, using a spoon to press the cubes into the custard.
Carefully, pour the hot water into the larger pan; go slowly, as you don’t want the water to splash into the bread pudding.
Very carefully, place into the preheated oven.
Bake for 60-75 minutes, or until a tester inserted comes out clean. Begin testing at 60 minutes.
Serve warm with whiskey sauce, if desired.
Whiskey Sauce
1 1/2 cup milk
1 stick butter
1 cup sugar
3 tablespoons cornstarch mixed with 1/4 cup cool water, stir until cornstarch has dissolved.
1/2-1 cup Jack Daniels or Southern Comfort
1/8-1/4 teaspoon salt
Cook milk, butter, and sugar over medium heat until sugar has dissolved.
Add salt, whiskey, and cornstarch mixture to sugar mixture and cool for 2 minutes, or until thickened.
Serve warm over bread pudding.

NOT YOUR GRANDMOTHER’S POTATO CASSEROLE

Remember when I found this thrift store find?  Well, here is the first recipe and it was a resounding success. 
When I actually made this recipe I realized it really was my grandmother’s recipe.  One that was undoubtedly passed around bymany women at neighborhood coffee clatches, tupperware parties and PTA meetings.  I did update it a bit and hubby can’t seem to get enough of it.
POTATO CASSEROLE
2 pound package frozen hash browns
1 can cream of chicken celery soup
1 teaspoon garlic salt 2 cloves garlic, minced
1 pint 8 ounces sour cream

salt and pepper to taste

12 tablespoons butter, melted, divided 8 tablespoons and 4 tablespoons
2 cups corn flakes Special K original
2 cups 1 cup shredded sharp cheddar cheese
1/2 teaspoon seasoned salt  1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon parsley
  • Preheat oven 325 degrees.
  • Rub the inside of a 2 quart casserole with butter or spray with PURE.
  • Whisk together the sour cream, soup, 1/2 cup melted butter and seasonings.
  • In a large bowl toss the frozen hash browns with the wet ingredients and 1/2 the cheese until well blended.
  • Arrange the hash brown mixture in the prepared baking dish.
  • Top with remaining cheese.
  • Top with the Special K.
  • Pour remaining butter evenly over top.
  • Bake 1 hour on lowest shelf in oven.
Better the next day and the next and the next…
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YAY HOO!

My old VFW threw THE BEST EVER LUAUS, at least what I can remember of them – those theme drinks can catch up with you!  But, I still have some fantastic recipes from those parties.  I really miss all of you from post 3000.

It’s PARTY time OVER at OUR KrAzY kitchen.

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Be sure to link up on their sidebar to join the party.
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Swap time…

PhotobucketI’m once again participating in one of Mamarazzi’s swaps, and I’m so excited! In this one, we send our partners things that we consider “guilty pleasures.”  You know the things like your favorite bath oil that you only splurge on once a year or your favorite chocolate…
What are your guilty pleasures?

APRICOT CHERRY GALETTE ~ As easy as YOU want it to be!

Pie Dough Ingredients*

For a 9-inch crust
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, a Pillsbury pie crust  from the dairy case can be substituted.
**1 can Comstock cherries can be substituted. Just add apricots!

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Veggie Tales: Beans with Envy!

As a vegetarian, it’s tough making a bean salad that’s more than just a bean salad. But when you add one simple ingredient (that is not so simple)- you create a dish that is flavorful, powerful, and more importantly: Easy and Delightful! 
I present: The Artichoke
Italian Artichoke and White Bean Salad
What you’ll need:
1 can artichokes (rinsed and halved)
1 can cannellini beans (rinsed)
1 red onion (minced)
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
1 lemon (zest and juice)
1 garlic clove (minced)
2 tablespoons olive oil
salt and pepper to taste
What you’ll do:
Mix all of the ingredients in a bowl and enjoy the goodness!
Happy Saturday! 
It’s Veggie Tales, By Kris! Join me at Behold The Metatron everyday!

A YUMMY FIND AT THE THRIFT STORE!

Whenever I go antiquing or through a thrift store, I’m on the lookout for old recipe boxes.  Not just any old recipe box, but old recipe boxes full of old recipes.  Well, I hit the jackpot today!  I found this box stuffed full and it only cost me a quarter!
The recipes I love to find are the ones from WWII or before – you know the kind that called for 5 cents of hamburger, were all hand written and made from scratch. It’s really fun to find them chicken scratched onto old note pad pad that has an address so it gives you an idea where they originated.

While today’s appear old, they are probably more from the 50’s.  Some recipes that I will try soon are Swiss Steak, Forgotten Cookies, Jambalaya, Cherry Pie filling, Peanut Blossoms and Cherry Crunch Desserts.

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A YUMMY FIND AT THE THRIFT STORE!

Whenever I go antiquing or through a thrift store, I’m on the lookout for old recipe boxes.  Not just any old recipe box, but old recipe boxes full of old recipes.  Well, I hit the jackpot today!  I found this box stuffed full and it only cost me a quarter!
The recipes I love to find are the ones from WWII or before – you know the kind that called for 5 cents of hamburger, were all hand written and made from scratch. It’s really fun to find them chicken scratched onto old note pad pad that has an address so it gives you an idea where they originated.

While today’s appear old, they are probably more from the 50’s.  Some recipes that I will try soon are Swiss Steak, Forgotten Cookies, Jambalaya, Cherry Pie filling, Peanut Blossoms and Cherry Crunch Desserts.

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Fire Day Friday: Torta de Espinacas

Don’t you hate it when you are doing a main dish from a certain country and then you are stuck trying to come up with complimentary side dishes?
Tonight I was trying out Lomo Al Trapo, a popular Colombian beef dish. When I needed to find side dishes, I knew right where I was going….to Erica’s blog My Colombian Recipes. Erica lives in the states now but is from Medellin, Colombia and posts recipes inspired by her homeland. Tonight Alexis made Erica’s Torta de Espinacas (Spinach Cake) on the Big Green Egg.


Torta de Espinacas (Spinach Cake)
Source: My Colombian Recipes
Ingredients
4 tablespoons butter
11/4 cups milk
Salt and pepper
2 tablespoons all-purpose flour
Pinch nutmeg
1 garlic clove
8 oz frozen spinach, thawed
3 eggs, beaten
2 tablespoons bread crumbs
2 tablespons parmesan cheese
Directions
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk often until smooth, about 2 minutes.
Add the milk gradually and continue whisking often until the sauce is smooth and thick, about 8 minutes. Season with salt and pepper and set aside.
Place the spinach and garlic in a blender and add the white sauce(bechamel sauce). Blend until smooth.
Place the spinach mixture in a plastic container and add the eggs. Season with salt and pepper.
Preheat the oven to 350F.
In a small bowl, mix the parmesan and bread crumbs.
Pour the spinach mixture in a baking dish and sprinkle with bread crumbs and parmesan mixture.
Bake for about 35 minutes or until the cake is done.

We only did a few things differently. First, we used about twice as much bread crumb/cheese mixture on top. Second, we did ours on a 375f grill set up for indirect heat for the 35 minutes.

This recipe fits perfectly inside a Weber Small Drip Pan (6″ x 9″, come ten to a pack). Don’t be alarmed if it poofs up a bit like a souffle, it will fall back down.

We found that this recipe converted to the grill very well and will definitely make it again. It would also be good in the oven but I think the fire roasting adds a little something. Besides, you know we like playing with fire!
So Labor Day is coming up. Is that the end of the grilling season for you or are you just getting started?

It’s a Red Velvet Birthday Cake!

Greetings all!

What a great time we had while celebrating my friend and neighbor’s birthday.  Actually, it was the somewhere between 15th and 20th anniversary of the first time she turned 29, so this is really her anniversary of her birthday cake… but I digress.

Here it is in progress, all 4 tiers of it (special day, special cake).

I have a set of oval cake pans.  So a smaller base, but taller cake makes for a special presentation.

Just a couple of hints, the butter cream frosting I used needs to be just slightly chilled, while the cake must be completely cooled before you start frosting it.  Think about it, a warm cake will melt the frosting.  And a harder cold frosting will tear holes in the cake while you frost it.

Also, I used a full bottle of the red food coloring to get the red cake look.  The more, the merrier!

The pink frosting has a bit of peppermint flavoring added.

The clowns are made with a large tip at the end of a pastry bag.

Make the body from a big glob of starred frosting, then add the arms and legs.  the clown heads are from broken toys.

Red Velvet Cake is legendary for it’s chocolate richness, buttercream icing decadence and the beauty of the red cake contrasted with the white icing.  Bobby Flay did one of his Throwdown shows about Red Velvet cake a few years ago.  A simple Google search came up with that recipe on the Food Network Website and I stuck to it…



Ingredients For the Cake  



  • 3 3/4 cups AP Flour
  • 3 tablespoons Dutch processed cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 2 1/4 cups granulated sugar
  • 3/4 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure Vanilla extract
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon red food coloring
  • 1 1/2 cups buttermilk, at room temperature
  • The Frosting Recipe Follows

For the cake:

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 1/2 vanilla bean, split and seeds scraped
  • 7 tablespoons all-purpose flour
  • 3 sticks unsalted butter, at room temperature
  • 1 1/2 cups superfine sugar
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.


Just as good as it looks!

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!