Grind 4 cups (16 oz.) fresh cranberries. (I use my food processor; you can use a blender if you don’t have one.) Mix in 2 C sugar Drain mixture in a colander set over a bowl overnight (cover it with plastic wrap and leave it on…
This one is an old family favorite. With the ingredients pretty much always on hand, we’ve had it for many a regular breakfast, to the point that some of our kids moaned and groaned when they heard the morning menu. So we’ve laid off a…
I rarely buy Costco Muffins. My grandma used to keep them in her freezer cut in 1/2, frozen in ziploc’s for snacks. One sad day I read the nutritional information…My kids love them too, but pretty much the only time I will buy them is for an easy breakfast while travelling. Awhile back, we had a bunch of muffins and some croissants leftover after we got home from a beach trip. By that point, nobody really wanted to eat them, so I decided to make bread pudding. It is still pretty much dessert for breakfast, but the warm crunch + fruit (or chocolate chunks) elevate the ingredients to new heights. A star was born.
It was so good, that one of my daughters remembered it and much later requested it for her special birthday breakfast. One beauty of bread pudding is how flexible it is; you can basically use whatever kind of bread you have and add in whatever fruit, bake it up, and it will be a yummy, warm breakfast. I’ve made it for big church gatherings because you can: buy ingredients in bulk (Costco, Baby!), do almost all the prep ahead, and deliver a real crowd pleaser with minimal stress.
- 3-4 Large Costco Muffins poppy seed and/or chocolate
- 2-3 Croissants (also from Costco)
- 6 Eggs beaten
- 1/3 cup Sugar
- 1/2 cup Milk
- 1/2 cup Cream
- 1 cup Raspberries fresh or frozen
- 1 cup Chocolate(optional) if not using chocolate muffins
Preheat oven to 400 degrees
Generously butter 9x13 baking dish
Cut muffins and croissants up in to 1-2 inch cubes
Beat eggs until smooth
Add sugar, milk, and cream. Mix well
Placed cubed bread in to 9x13 pan and poor egg mixture evenly over the top
With hands, gently mix in raspberries or other mix-ins until bread seems wet
If any bread is still dry, add a little more milk or cream
Press it down gently with hands and poke any raspberries down below the surface (otherwise they will burn)
Bake at 400 degrees for 25 minutes or until the top is deep golden brown
This recipe is something we’ve made in the past, but only recently added to our regular rotation, primarily because you have to have special pans. We finally borrowed the pans (permanently) from Spencer’s dad and invited him over for aebleskivers anytime he’s in the mood.…
I’ve been tinkering with this recipe for awhile and this is my favorite version. I’m happy that it uses the entire can of pumpkin because I don’t love having can leftovers lingering in the fridge. I’m also pleased that I was able to cut back…
This is our go-to pie. No. It isn’t sugar-free or dairy-free or wheat-free, but we still eat it guilt-free once a year and it is pretty much the only pie we crave. The ancho chili brings out the flavor of the chocolate, kind of like a mole sauce. It’s not hot-spicy. My kids love it.
We ran across a version of this at a local Z’Tejas restaurant. They even had an incomplete recipe on their site. We loved the sweet heat and fiddled around with ingredients until we got it just right. The original recipe called for walnuts and pecans. I use either or both, depending what I have, but pecans seem more Thanksgiving-y.
Ancho Chili Chocolate Pecan Pie
|1||9 in.||Deep dish pie crust|
|1||cup||Butter (2 sticks)|
|1||cup||60% cocoa chocolate chips (I use Ghiradelli Baking Chips from Sam’s Club)|
|1||tsp||Ancho Chili Peppers, ground|
Ancho chili’s are available whole. Take out the stem, but not the seeds and process in a high power blender until you get a fine powder. Do NOT use chili powder.
Melt butter on medium heat and add chocolate chips, stir until everything is melted. Toast pecans in oven on flat sheet until lightly brown (usually about 10-15 minutes at 350). Reserve 12 pecan halves to decorate the top with.
Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add butter and chocolate mixture, mix well.
Crumble remaining nuts roughly with hands and mix in nuts. Pour into pie crust. Decorate the top with reserved pecans.
Bake at 325 degrees for 45-55 minutes.
Sometimes you just need an easy, inexpensive place to go out. For those times, and anytime you want delicious, authentic grilled Mexican food, there is Brasas. You can’t go wrong with their tacos, which are only $2.04 each! (Hard to find a meal this tasty for six bucks.)…
It was Spencer’s birthday last week, and I made these scones for his birthday breakfast. We first had them in NYC when we stopped by Levain Bakery on our way out to see the unicorn tapestries. Such a delicious breakfast. Of course we bought some…
My whole family loves this dish. They ask for it all year long, but now that we have so many people (which means pounding a lot of chicken) I make it most often as a birthday request. This last time we made it I invited my 21 year-old brother (Andrew) to dinner and he graciously salted, pepperred, pounded, coated, and cooked all of the chicken. It was fun to be cooking with him and he ended up helping with the meal all the way to the end. Now he can make it for the ladies ;). It’s a great dish because it is a little fancy, but comes together in 30 minutes or less and it tastes amazing!!
Traditionally, I serve the chicken and sauce over pasta (linguine) with broccoli as a side dish. Last time I made it I served it with a simple salad of arugula, dressed with lemon vinaigrette (juice of 1 lemon, 2 T olive oil, 1/4 teaspoon salt, a few grinds of pepper, whisk together with a fork).
I really like zucchini noodles, so I eat my portion with them instead of regular noodles. They taste great and I love to add a vegetable in the place of a grain. I make the noodles by running the zucchini over the julienne blade of my mandolin. Before I had a mandolin I just took a vegetable peeler and rotated the zucchini while I kept on peeling until I got to the core. Either way, I lightly salt the “noodles” and toss them a bit to distribute the salt. Right before I want to eat I saute them in a frying pan just until they are heated through and plate them just as I would regular noodles. You can see them in the picture I took for this post.
Mmmm… This is my go to rich chocolate dessert for special occasions. It makes me so happy that it’s gluten free, but not pretending to be something else. Just dense, wonderful, chocolate love. We like to decorate the top with fresh raspberries and I personally…