Thursday, December 1, 2011
"Chocolate Decadence Cake"
My thoughts about the Jack Daniel Bread Pudding
I hope that everyone has the chance to create one of the desserts. The Jack Daniels Bread Pudding is a great dish for a party. You can also add other dry fruits if raisins are not desirable.
Wednesday, November 30, 2011
Jack Daniels Bread Pudding
Jack Daniels Bread Pudding
- 3 3/4 cups sourdough French bread, cubed and toasted 1 1/4 cups milk
Jack Daniels Sauce
- 1/4 lb brown sugar
- 1/4 cup salted butter
- 1/4 cup heavy whipping cream
- 1/4 pinch salt
- 1/8 cup Jack Daniels Whiskey (I use more because I like to be able to REALLY taste this)
Directions
- Pudding:.
- Lightly grease deep dish casserole pans and.
- Fill with toasted bread cubes and raisins mixed together.
- Heat milk and butter in pan over medium heat.
- Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at lease an inch of water and cover with foil.
- Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes till nicely browned. Pour cream sauce over and keep warm in oven until time to serve.
- Cream Sauce: (I make this while the pudding is cooking).
- Combine all ingredients into a large sauce pan and heat to boiling. Turn heat down to low and allow to cook down to consistency of your liking.
- I double the sauce recipe so that I can have some to pour over the pudding and ice cream when I serve it.
- Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Althogether it takes about an hour and half to cook; this dish will feed about 10 to 12 people. Hope you enjoy.
Monday, November 28, 2011
You can put a smile on someone's face this christmas by giving them some delicious Pepperming Pinwheel Cookies
Ingredients
1/2 cup butter, softened $
1 cup sugar $
1 large egg $
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour $
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Note:
These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.
1/2 cup butter, softened $
1 cup sugar $
1 large egg $
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour $
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Note:
These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.
Chocolate Chip Cookies
Ingredients:
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup brown sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup shortening
1 stick (1/2 cup/4 oz/113g) softened butter
1 (12 ounce) bag semi-sweet chocolate chips
Instructions:
Preheat oven to 350 degrees F (180 C). Line one or two cookie sheets with parchment paper. Set aside.
In a large mixing bowl, combine shortening, butter, sugar, brown sugar, and vanilla. Beat until lig
ht and fluffy. Add eggs and beat until smooth.
Sift flour, baking soda, and salt in another large bowl. Add flour mixture gradually to butter/egg mixture; beat well. By hand, stir in chocolate chips.
Drop cookie dough by teaspoonfuls or tablespoonfuls about 2 inches apart onto prepared cookie sheet (s). Bake in preheated 350 degrees F (180 C) oven for 5-8 minutes. Don't worry if they still look gooey after 8 minutes as they will harden later but will be soft and chewy inside.
Note:
The amount of servings (number of cookies) this recipe makes depends on the size cookies you make
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup brown sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup shortening
1 stick (1/2 cup/4 oz/113g) softened butter
1 (12 ounce) bag semi-sweet chocolate chips
Instructions:
Preheat oven to 350 degrees F (180 C). Line one or two cookie sheets with parchment paper. Set aside.
In a large mixing bowl, combine shortening, butter, sugar, brown sugar, and vanilla. Beat until lig
ht and fluffy. Add eggs and beat until smooth.
Sift flour, baking soda, and salt in another large bowl. Add flour mixture gradually to butter/egg mixture; beat well. By hand, stir in chocolate chips.
Drop cookie dough by teaspoonfuls or tablespoonfuls about 2 inches apart onto prepared cookie sheet (s). Bake in preheated 350 degrees F (180 C) oven for 5-8 minutes. Don't worry if they still look gooey after 8 minutes as they will harden later but will be soft and chewy inside.
Note:
The amount of servings (number of cookies) this recipe makes depends on the size cookies you make
Thursday, November 10, 2011
Desserts That Bring the UHMMMMM Sensation
In my spare time, I enjoy creating new desserts. I would like to share with everyone how to make desserts that are delicious and not expensive to create. The holidays are coming up and some of the best gifts are desserts. I will also show you ways to turn your desserts in to gifts.
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