Thank you all for participating in the Stonyfield giveaway!
The winner is:
Kissmybroccoli. Congrats! Please email me at gingerbreadbagels@gmail.com with your address. 
Stonyfield Giveaway Winner
May 30, 2011 2 Comments
Peanut Butter and Jelly Swirl Pizza
May 30, 2011 43 Comments
I have a fascination with adventerous pizza concoctions. When I lived in Florida, my friend took me to the California Pizza Kitchen at the Mall at Millenia for the first time. In Oregon, we didn’t have any California Pizza Kitchens yet so I was completely in love with every single pizza on the menu; the bbq chicken pizza, the roasted garlic chicken pizza, and the list goes on. The bbq chicken pizza was calling my name and it was heaven in pizza form. When I moved back to Oregon, a couple of California Pizza Kitchen opened up here and I just had to take my mama. Oh my word it was heaven in pizza form once again. With thoughts of crazy pizza in my head, I set out to make a pizza using my ultimate weakness; peanut butter and jelly.
Question for you all: What’s your favorite pizza from California Pizza Kitchen or your favorite pizza in general?
This pizza dough couldn’t be easier. You make it in the food processor and it takes 10 to 15 minutes to rise.
In a food processor, combine 1 cup all purpose flour, 1 cup white whole wheat flour, 1 packet quick rising yeast, 1 teaspoon kosher salt and 1/2 teaspoon sugar. Make sure you use the rapid rise/quick rise yeast. You can also use 2 cups of all purpose flour instead of 1/2 all purpose and 1/2 white whole wheat.
Pulse to combine the ingredients.
Then in a measuring cup, mix together 3/4 cup warm water (120-130 degrees) and 1 teaspoon olive oil. Turn the food processor on and pour in the warm water/oil.
Mix until it forms a ball. If you need more flour, add a little more.
Pulse for 1 minute to knead the dough.
Take the dough out. Lightly oil a large bowl and roll the dough around in the oil. Cover the bowl with plastic wrap and let it rise for 15 minutes.
Lightly flour the counter and roll the dough out into a circle. I usually just push the dough out with my hands. You can make the crust however thick or thin you like.
Roll the edge of the dough. I like a thick edge for the crust.
You can bake the dough on a pizza stone (I have no idea what I did with mine) or take a baking sheet and flip it over. Bottom side up. Place the dough on the baking sheet.
Melt some butter and brush it over the edge. Then brush it over the center of the dough.
Take some sugar and sprinkle it on the edge of the dough.
Bake the crust on the bottom rack at 450 degrees for 10-12 minutes or until golden brown.
Let the crust cool before spreading on the peanut butter and jelly. I drool just typing the words, “peanut butter and jelly.” Some people love chocolate and peanut butter but I’m all about peanut butter and jelly. If I can find a way to put peanut butter and jelly together in a decadent and scrumptious desserts, there’s no stopping me.
Spread on 1 1/2 cups of creamy peanut butter. Oh my stars I could just chow down on this now even without the jelly.
Spoon 1/2 Tablespoons (a total of 4 1/2 Tablespoons) of jelly on top of the peanut butter. You can use however much jelly you like and whatever flavor you love the most. I like strawberry or raspberry.
Take a knife and swirl it. There doesn’t have to be any particular pattern to your swirling.
Slice into pieces and enjoy!
Peanut Butter and Jelly Swirl Pizza
(crust recipe adapted from Eating Well)
1 cup all purpose flour
1 cup white whole wheat flour
1 packet rapid rise (quick rising) yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
3/4 cup warm water (120-130 degrees F)
1 teaspoon olive oil
1/2 Tablespoon unsalted butter, melted
2 teaspoon sugar, for sprinkling
1 1/2 cups creamy peanut butter
4 1/2 Tablespoon jelly (whatever flavor you like)
In a food processor, add the flours, yeast, salt and sugar. Pulse to combine.
Mix together the warm water and olive oil. Turn the food processor on and pour in the water/oil.
The dough will form into a ball. Then pulse for 1 minute to knead the dough.
Take the dough out and place it in a lightly greased large bowl. Roll the dough around to coat it in oil. Cover the bowl with plastic wrap. Let the dough rise in a warm draft free area for 10-15 minutes.
Put the dough onto the counter that’s been sprinkled with flour. Push the dough out with your hands to form a circle or you can use a rolling pin.
Roll the edge of the dough to form an edge for the crust.
Turn a baking sheet over and put the dough onto the baking sheet. If it’s easier for you, put the dough onto the baking sheet before and then form it into a circle.
Brush the edge of the dough with butter and then brush the inside of the dough with butter. Sprinkle the outside edge with sugar.
Bake the dough on the bottom rack of the oven at 450 degrees for 10-12 minutes until golden brown.
Let the crust cool before spreading on the peanut butter and jelly.
Spread the peanut butter over the crust. Then place 1/2 Tablespoons of jelly over the peanut butter. Take a knife and swirl the jelly. There doesn’t have to be a patten to your swirling.
Cut into slices and enjoy!
Twinkie Tiramisu
May 28, 2011 44 Comments
If you’re receiving past posts, don’t be surprised. Some of my photos had to be re-inserted and the posts show up again in google reader, etc.
I have a deep love for Hostess snacks and I’m not ashamed to declare my love. Even though I make my desserts from scratch, I have a weakness for packaged snacks and cake made from a box. Yes please don’t be surprised, it’s true! Ding Dongs, Ho Hos, Sno-Ball Cupcakes and Twinkies all make me swoon. But it’s the Twinkie that is my #1 love out of all of the Hostess Snacks. Perhaps it’s the shape of the Twinkie, the cream filling, Twinkie the Kid or the nostalgia factor? All I know is that I’ve loved Twinkies since I was a child. When I discovered that Walt Disney World served Twinkie Tiramisu, I fell in love with the idea and just had to make it mainly out of curiousity. It felt so wrong using Twinkies but oh so right. But do I care? Of course not because Twinkie Tiramisu is so insanely delicious and oh so artery clogging good.
In a small saucepan, combine 1/3 cup water and 1/2 cup sugar. Heat the mixture until the sugar dissolves.
Add in 2/3 cup strong espresso. Allow the mixture to cool before pouring it over the Twinkies.
You’ll need 12 Twinkies. You don’t even want to know how many I ate before I made this.
Cut them in half. Oh yes look at that cream. My arteries are clogging with delight, happiness and love.
Place 12 Twinkie halves (half of the Twinkies) on the bottom of a 9 inch baking pan. Set aside.
In a bowl of a stand mixer with the whisk attachment, whip 1 1/2 cups heavy whipping cream on high speed. While it’s mixing add in 6 Tablespoons sugar and 2 teaspoons vanilla extract.
Once it’s done mixing, add in 1 pound (16 ounces) of mascarpone and fold it in with a spatula.
Using a spoon, pour 1/2 of the espresso mixture on top of the Twinkies.
Then take half of the mascarpone whipped cream mixture and spread it over the Twinkies.
Place the rest of the Twinkies on top. You can either put the cream side down or up, it doesn’t matter.
Pour the remaining espresso mixture over the Twinkies.
Top with the rest of the mascarpone mixture.
Cover the Twinkie Tiramisu with plastic wrap and refrigerate for at least 24 hours. Before serving, dust the top with cocoa powder. Enjoy!
Twinkie Tiramisu
(slightly adapted from Walt Disney World Resort)
1/2 cup sugar
1/3 cup water
2/3 cup strong espresso
12 Twinkies
1 1/2 cups heavy whipping cream
6 Tablespoons sugar
2 teaspoons vanilla extract
1 pounds (16 ounces) mascarpone
unsweetened cocoa powder for sprinkling on top
Pour the sugar and water into a small saucepan. Heat the mixture up until the sugar dissolves. Once it dissolves, add in the espresso. Mix it up and set it aside to let the mixture cool.
Take the Twinkies and cut them in half. Place 12 halves on the bottom of a 9 inch baking pan. Set aside.
In a bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream on high speed. While the heavy whipping cream is mixing, add in the sugar. Once it’s mixed up, add in the mascarpone and fold it in.
Take the espresso mixture and spoon half of it on top of the Twinkies.
Then spread half of the mascarpone mixture over the Twinkies.
Place the remaining 12 Twinkie halves on top of the mascarpone. Pour the rest of the espresso mixture on top of the Twinkies.
Spread the remaining mascarpone on top.
Cover the Twinkie Tiramisu with plastic wrap and refrigerate for at least 24 hours.
Before serving sprinkle with cocoa powder. Enjoy!
Blackberry Frozen Yogurt Snickerdoodle Sandwiches
May 26, 2011 128 Comments
If I could sit in a corner (preferably with a gigantic spoon) and eat an entire blackberry crisp I would. Ok I admit that I’d most likely eat off the crumbly topping since I’m notorious for doing so. But honestly there’s nothing quite like the flavors of a berry crisp; fresh sweet berries and cinnamon. I drool just thinking about it especially if it’s topped with some ice cream. So with those flavors in mine I set out to create a scrumptious blackberry crisp in frozen yogurt sandwich form. Stonyfield was so kind enough to send me some coupons for free yogurt. What’s better than free yogurt? Riding on a factory conveyer belt of course. I wonder if the Stonyfield factory has a conveyer belt for their yogurt that I could go on a spin for? (kidding kidding!) Back to the story. I decided to use their French Vanilla Yogurt to make frozen yogurt which I haven’t yet done with my trusty ice cream maker. You’d think I sleep at night with that ice cream maker since I’m so attached to it. Of course you know I just can’t make frozen yogurt. That would go against everything my blog stands for; food that puts you into a sugar coma. So I felt it was my mission to sandwich my homemade blackberry frozen yogurt between two snickerdoodle cookies. Oh my snickerdoodle stars am I in love.
In a food processor, pulse 4 cups of blackberries and 2/3 cup of sugar. If your berries aren’t very sweet, you can add a little more sugar. By the way, I am still waiting on my marionberries. When they arrive, I’ll go frolick in my berry bushes and take some photos.
Push the berry mixture through a sieve into a large bowl.
Throw away the seeds.
Add in 2 teaspoons of vanilla extract.
Then add in 2 cups of Stonyfield French Vanilla Yogurt. I drain out the liquid before throwing in the yogurt. What I love about this frozen yogurt recipe is that you can actually taste the yogurt. It isn’t covered up with other flavors.
Stir it in. Cover the bowl with plastic wrap and place in the refrigerator overnight.
The next day take the bowl out of the refrigerator. Oooh so pretty purple.
Freeze it according to your manufacturer’s instructions.
Once it’s done churning, put the frozen yogurt in an airtight container and allow it to firm up a bit more in the freezer.
The next day make the Snickerdoodles. Sift together 2 3/4 cups all purpose flour, 1 teaspoon baking soda and 1/4 teaspoon kosher salt.
In the bowl of a stand mixer pitted with the paddle attachment, mix together 1 1/2 cups sugar, 1/2 cup softened cup unsalted butter and 1/2 cup shortening.
Then add in 2 large eggs (at room temperature), one at a time.
Add in 2 teaspoons vanilla extract and 4 teaspoons of white distilled vinegar or lemon juice. If you’re wondering why in the world am I using vinegar; vinegar or lemon juice can be used in place of cream of tartar. I never have cream of tartar on hand so I use vinegar instead. It doesn’t affect the taste of the cookies at all.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together. Cover the cookie dough with plastic wrap and refrigerate the cookie dough for at least 30 minutes.
Line a baking sheet with parchment paper and using a cookie dough scooper, scoop out the cookie dough. Roll the dough in your hands to make round dough balls.
Mix together 1 Tablespoon of ground cinnamon and 3 Tablespoons sugar. Roll the cookie dough balls in the cinnamon/sugar mixture.
Place them on the baking sheet.
Flatten them a bit. Bake at 400 degrees for 10 minutes. Cool the cookies for a couple of minutes on the baking sheet and then transfer to the cooling rack to cool completely.
Soften the frozen yogurt. Once the cookies are cool, scoop some of it onto the cookie. Top with another cookie and press the cookie down. Enjoy!
Blackberry Frozen Yogurt Snickerdoodle Sandwiches
Frozen Yogurt
4 cups blackberries
2/3 cup sugar
2 teaspoons vanilla extract
2 cups Stonyfield French Vanilla Yogurt
Snickerdoodles
2 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1/2 cup shortening
2 large eggs, at room temperature
2 teaspoons vanilla extract
4 teaspoons white distilled vinegar or lemon juice
3 Tablespoons sugar
1 Tablespoon ground cinnamon
To make the frozen yogurt:
Put the blackberries and sugar in a food processor. Grind them up.
Place a sieve over a large bowl and push the berry mixture through the sieve. Throw away the seeds.
To the blackberry mixture, add in the vanilla extract. Drain the liquid out of the yogurt and discard the liquid. Add the yogurt to the bowl.
Put plastic wrap over the bowl and refrigerate overnight.
The next day, freeze it according to your manufacturer’s instructions. Once it’s done churning, place the frozen yogurt in an airtight container and freeze until it firms up.
To make the snickerdoodles:
Sift together the flour, baking soda and kosher salt. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, softened unsalted butter and shortening. Add in the eggs, one at a time.
Add in the vanilla extract and white distilled vinegar or lemon juice.
Slowly add in the dry ingredients until almost combined.
Line a baking sheet with parchment paper. Scoop the cookie dough using a 1 1/2 inch cookie dough scoop. Roll each cookie dough ball in your hand.
Then mix together the cinnamon and sugar. Roll each cookie dough ball in the cinnamon/sugar mixture.
Place each cookie dough ball on the baking sheet.
Bake at 400 degrees for 10 minutes. Cool the cookies for a couple of minutes on the baking sheet. Then transfer to cool completely on a cooling rack.
Before begin making the frozen yogurt sandwiches, soften the frozen yogurt. Then scoop some of the frozen yogurt onto one of the cookies. Top with another cookie and press down.
Enjoy!
Rocky Road Brownie Pie
May 24, 2011 64 Comments
Thankfully I live only an hour away from Tillamook which means I’m super close to The Tillamook Cheese Factory and cows! This weekend I went on an adventure to the Cheese Factory and watched the workers make cheese and package it. You have no idea how badly I wanted to go on a ride down the conveyer belt with a block of Tillamook Cheddar Cheese. Instead of going for a ride I munched on squeeky cheese (cheese curds and yes Tillamook spells squeeky with two Es), stared at marionberry cheesecake fudge, watched the employees make homemade waffle cones and ate ice cream. When it came time to decide on an ice cream flavor, I just had to pick an Oregon kind of flavor, marionberry pie ice cream. But I drooled over my absolute favorite flavor, rocky road. So what’s better than my favorite Tillamook ice cream flavor in the form of a brownie pie? Not much except maybe riding on that conveyer belt with a block of cheese.
Sift together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/4 teaspoon kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (a handheld mixer works too), mix together 3/4 cup packed light brown sugar, 3/4 cup sugar, 1/2 cup melted unsalted butter and 1 Tablespoon vanilla extract.
Then add in 2 large eggs (at room temperature), one at a time.
Slowly add in the dry ingredients and mix until almost combined. Then take a spatula and fold the ingredients together. I wish I had a spatula with cows on it.
Chop up unsalted almonds and measure out 1/3 cup.
Add the chopped almonds to the bowl along with 1 cup mini marshmallows and 1/2 cup semi sweet chocolate chips. I really want rocky road ice cream right now, Tillamook rocky road to be exact. And perhaps a piece of squeeky cheese.
Fold them in. Oh my stars is this batter pure love in brownie batter form.
Spread the batter into a lightly greased 9 inch pie plate. Bake at 350 degrees for 30 minutes. You’ll notice that the marshmallows puff up and the top of the pie gets bumpy. Don’t worry, it’s supposed to do that.
Cool completely. Then top with more mini marshmallows and chopped almonds. Drizzle hot fudge on top. Enjoy!
Rocky Road Brownie Pie
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
1/3 cup chopped unsalted almonds
1 cup mini marshmallows
1/2 cup semi sweet chocolate chips
Topping for Pie
Mini marshmallows
Chopped unsalted almonds
Hot fudge
Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the brown sugar, sugar, melted unsalted butter and vanilla extract on medium low speed.
Then add in the eggs, one at a time.
Slowly add in the dry ingredients on low speed and mix until almost combined. Take a spatula and fold the ingredients together.
Chop the almonds and throw them into the bowl. Add in the mini marshmallows and the chocolate chips. Fold them in.
Spread the brownie batter into a lightly greased 9 inch pie plate.
Bake at 350 degrees for 30 minutes. You’ll notice that the marshmallows puff up and the top of the pie gets bumpy. Don’t worry, it’s supposed to do that.
Cool completely. Then top with more mini marshmallows and chopped almonds. Drizzle with hot fudge. Enjoy!
Biscoff Swirl Gelato
May 22, 2011 63 Comments
I typically fly on Continental Airlines but on my way to the Foodbuzz Festival in San Francisco I flew on Delta Airlines. The best part about the flight was the unlimited assortment of tasty snacks; Kit Kat Bars, Sun Chips and my beloved Biscoff cookies. (I was flying first class just in case you’re wondering if everyone gets all those snacks) Whenever I see them in the stores my heart skips a beat. They’re a simple cookie but oh so addictive. I knew that Delta served Biscoff and when I saw the flight attendant come around with the snacks, my eyes got really big when I saw the Biscoff. When I first heard about Biscoff spread, yes you read that right, I almost passed out at the sheer excitement. The lovely people at Lotus Bakeries (those are the Biscoff people!) were so kind enough to send me two jars of Biscoff spread.
Here’s a photo of the ingredients for those of you who wanted to know what it’s made of
When I received the package, I ripped it open as fast as I could, opened up the jar and stuck a spoon in it. Oh my word it was heaven in a jar. The texture is like peanut butter; creamy and smooth. But the best part is how it tastes exactly like Biscoff. And when I say exactly I mean it actually tastes like you’re eating a Biscoff cookie but in spread form. How crazy is it that this spread is made from Biscoff cookies?! Crazy in a good way. Now I have a new addiction and Biscoff spread is the best food to have ever been invented. So I thought I might as well use the Biscoff spread to make creamy gelato. Then why not take even more spread and swirl it throughout the gelato?! There are no words for the amazing deliciousness of this decadent dessert.
First pour 2 cups of whole milk, 1 cup of heavy whipping cream and 1/2 cup of sugar in a large saucepan. Heat it over medium heat for about 5 minutes until the sugar dissolves.
While that’s heating up, mix together 1/4 cup sugar and 4 egg yolks in a large mixing bowl with the whisk attachment.
Mix it up for 4 minutes until it’s thick and pale yellow.
Pour in 1/2 cup of the warm milk. Mix it up.
Pour it back into the saucepan and heat it over medium low heat for 10 minutes until it’s thickened up. Whisk the mixture while it’s heating up.
Place a sieve over a large bowl. Push the liquid through the sieve to eliminate any lumps.
Add in 1/2 cup of Biscoff spread and 1/2 teaspoon of vanilla extract. Whisk it in.
Put the mixture into a large bowl and cover it with plastic wrap. Refrigerate overnight. The next day, take the mixture out of the refrigerator. Freeze it according to the manufacturer’s instructions.
Put the gelato in a container and place drops of Biscoff spread on top of the gelato. You can use as much or as little as you like.
Swirl it all around. There shouldn’t be any pattern to your swirling. You just want the Biscoff to go all throughout the gelato.
Add more Biscoff spread.
Swirl it again.
Place the gelato in the freezer. Then enjoy!
Biscoff Swirl Gelato
2 cups whole milk
1 cup heavy whipping cream
3/4 cup sugar, divided
4 egg yolks
1/2 cup Biscoff spread
1/2 teaspoon vanilla extract
6 Tablespoons or more of Biscoff Spread for swirling
Pour the whole milk, heavy whipping cream and 1/2 cup of sugar into a large saucepan. Heat over medium heat for 5 minutes until the sugar disssolves.
While the milk is heating up, put 1/4 cup of sugar and 4 egg yolks into a large mixing bowl with the whisk attachment. Beat on medium high speed for 4 minutes until the mixture is pale yellow and thick.
Pour in 1/2 cup of the warm milk and mix on medium speed.
Pour the mixture into the saucepan.
Heat over medium heat for 10 minutes until it’s thickened up. Whisk the mixture while it’s heating up.
Put a sieve over a large bowl and push the gelato mixture through the sieve. This will help eliminate any lumps. Add in 1/2 cup of Biscoff and the vanilla extract. Whisk everything together.
Place plastic wrap over the bowl and refrigerate overnight.
The next day, freeze the gelato mixture according to your manufacturer’s instructions. Then put the gelato into am airtight container.
Place drops of Biscoff spread on top of the gelato, about 6 teaspoons or so. But you can use more or less Biscoff spread. Swirl it into the gelato. There doesn’t have to be any pattern to this at all. Just swirl it all over.
Place more drops of Biscoff spread on top of the gelato and swirl it again.
Cover the gelato and place in the freezer. Then enjoy!
Green & Black’s Organic Chocolate Giveaway Winner
May 20, 2011 1 Comment
Thank you everyone for participating in the giveaway! I’m having another giveaway coming up next week so check back.
The winner of the Green & Black’s Organic Chocolate Bars is….
stephchows! Congrats!
Please email me at gingerbreadbagels@gmail.com with your address
Blackberry Strawberry Cobbler
May 20, 2011 38 Comments
I don’t discriminate against any kind of cobbler. A dessert with fruit, sugar and butter has my name all over and there’s no way I’d turn down a huge helping of it. When it comes to cobblers, there are couple of ways you can make them. You can either put the fruit on top of the batter and it turns into more of a cake like and sweetter cobbler. Or you can crumble the dough on top of the fruit and it forms a biscuit like topping. Even though I adore both kinds, I’m partial to the first one. Once it gets closer to summer, I dream about making marionberry cobbler with the marionberries from my backyard. But I just can’t wait for my marionberries to make this addictively delicious cobbler! So I turned to my second favorite cobbler, blackberry cobbler and added a bit of a change with some sliced strawberries.
First whisk together 1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon kosher salt.
Add in 1/2 cup cold diced unsalted butter.
Using a fork, cut the butter into the dry ingredients.
Add in an egg and mix it it.
Pour in 1 cup cold heavy whipping cream and combine eveything together. Be careful not to overmix the batter.
Put the batter into a lightly greased 10 inch round cake pan and spread it out.
Place 8 ounces of blackberries and 4 ounces of sliced strawberries on top of the cobbler batter. I’ve tried using equal amounts of both berries and it’s so much better with more blackberries. And it bakes more evenly.
Sprinkle 1/4 cup light brown sugar over the berries. Then put 2 Tablespoons of diced cold unsalted butter on top.
Bake at 350 degrees for 45 minutes or until a knife inserted into the cobbler comes out clean.
Scoop out the cobbler and enjoy!
Blackberry Strawberry Cobbler
(adapted from Artist Point)
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup cold diced unsalted butter
1 large egg
1 cup cold heavy whipping cream
8 ounces blackberries
4 ounces strawberries, sliced
1/4 cup light brown sugar
2 Tablespoons unsalted butter, cold and diced
Whisk together the flour, sugar, baking powder and kosher salt.
Add in 1/2 cup of cold diced unsalted butter and cut it into the dry ingredients with a fork.
Then add in the egg and mix it in.
Pour in the heavy whipping cream and mix to combine. Be careful not to overmix the batter.
Put the batter into a lightly greased 10 inch round cake pan and spread it out evenly.
Place the blackberries and sliced strawberries on top of the batter.
Sprinkle the brown sugar on top of the berries and put 2 Tablespoons of cold diced unsalted butter on top of the brown sugar.
Bake at 350 degrees for 40-45 minutes until a knife inserted into the cobbler comes out clean.
Scoop the cobbler out and enjoy!
Pineapple Coconut Bread Pudding with Bananas Foster Sauce
May 18, 2011 45 Comments
As much as I love chocolate cake, I have a special place in my heart for bread pudding. But staring at this bread pudding makes me drool more than any other bread pudding. It’s full of crushed pineapple, sweetened flaked coconut and golden raisins. The bananas foster sauce that you pour over this decadent bread pudding is so insanely good I could eat it with a giant serving spoon all by myself in the corner. The first time I had this, I thought I had died and gone to bread pudding heaven. Please tell me there’s a bread pudding heaven! Even my mama who tells me over and over again how much she dislikes bread pudding was madly in love with this. If my mama loves this, you know it has to be amazing.
Instead of a regular egg based bread I used Hawaiian bread. You can find at your local grocery store. I usually find it near the deli or bakery area. If you can’t find Hawaiian bread, use challah, brioche or something similar. So you’ll need a loaf of it.
Cut it into 1/2 inch pieces and put the bread cubes in a large bowl. If you’re using another kind of bread, you should have 10 cups of bread cubes.
In a separate large bowl, whisk together 3 cups whole milk, 5 large eggs, 1 1/2 cups sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.
Add the bread into the bowl and fold it in.
Now you’ll add in all of the tasty mix ins. If you don’t like any of the following ingredients, feel free to omit them or if you love them all, add them in!
Add in 1/2 cup drained crushed pineapple. Pineapple in bread pudding = insanely delicious
Add in 1/4 cup sweetened flaked coconut.
Throw in 1/4 cup golden raisins. Fold everything in.
Lightly grease a 9 by 13 inch baking pan. Pour the bread pudding into the baking dish and spread it out evenly. Bake at 350 degrees for 45 minutes. If it’s not done at 45 minutes, bake for 15 more minutes.
While the bread pudding is baking, begin on the Bananas Foster Sauce. I could bathe in this it’s so good. Slice 3 large bananas and set aside.
In a large saucepan, combine 1/2 cup heavy whipping cream, 1/2 cup light corn syrup, 1 cup packed dark brown sugar and 1/2 cup softened unsalted butter.
Boil for 10 minutes.
Then add in another 1/2 cup of heavy whipping cream and 3 Tablespoons of dark rum (or you can add less rum or no rum if you like). Mix it in. Boil for an additional 1 minute.
Take the saucepan off the heat and add 1 teaspoon vanilla extract. Then add in the bananas slices and stir them in.
Remove the bread pudding from the oven.
Cut the bread pudding into pieces. Then pour the bananas foster sauce over the bread pudding. Oh yes!
Pineapple Coconut Bread Pudding with Bananas Foster Sauce
(adapted from ‘Ohana)
1 loaf Hawaiian bread (if you can’t find Hawaiian bread, use challah, brioche or an egg based bread. You should have a total of 10 cups of bread cubes)
3 cups whole milk
5 large eggs
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup crushed pineapple, drained
1/4 cup sweetened flaked coconut
1/4 cup golden raisins
1 cup heavy whipping cream
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup softened unsalted butter
3 Tablespoons dark rum (feel free to use less or leave this out)
1 teaspoon vanilla extract
3 large bananas, sliced
Cut the bread into 1/2 inch cubes. Put them in a large bowl and set aside.
In another large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon and nutmeg. Add the bread cubes to the bowl and fold them in.
Add in the drained pineapple, sweetened flaked coconut and golden raisins. Fold them in.
Lightly grease a 9 by 13 baking pan. I use a gratin dish to bake my bread pudding in. Bake at 350 degrees for 45 minutes. If the bread pudding isn’t done, bake for another 15 minutes.
While the bread pudding is baking, make the bananas foster sauce. Slice 3 large bananas and set aside.
In a large saucepan, combine 1/2 cup heavy whipping cream, 1 cup packed dark brown sugar, 1/2 cup light corn syrup and 1/2 cup softened unsalted butter. Boil the sauce for 10 minutes. Then add in the remaining 1/2 cup heavy whipping cream and the dark rum. Boil for an additional 1 minute.
Off the heat add in the vanilla extract and banana slices. Stir to combine.
Remove the bread pudding from the oven. Cut into pieces and pour the bananas foster sauce over the warm pieces of bread pudding. Enjoy!
S’mores Donuts and Green & Black’s Organic Chocolate Giveaway
May 16, 2011 249 Comments
You may notice that my blog’s url is now www.gingerbreadbagels.com! Yes I now have my own domain. So if you subscribe by email, you’ll have to subscribe again.
The only logical thing to do with the chocolate bar in my sugar filled mind is to throw it into a decadent and delicious dessert. So what’s better than stuffing a creamy milk chocolate bar inside of a piping hot homemade donut and making S’mores Donuts! These donuts are stuffed with mini marshmallows and milk chocolate toffee bar pieces and dipped into a chocolate glaze and topped with graham cracker crumbs. It’s heaven in donut form!
Green & Black’s was so kind enough to send me 4 of their chocolate bars; Dark Chocolate, White Chocolate, Espresso and Toffee. I adore their chocolate especially the white chocolate bar. I’ve used it before in a recipe for the filling in my Mini Almond Joy Tarts. The flavor is a million times better compared to the regular white chocolate bars used for baking. This was my first time tasting the toffee bar and it was my favorite! I knew this was the chocolate bar I had to use in my S’mores Donuts. I’m more of a milk chocolate fan and white chocolate fan over dark chocolate. I tasted the dark chocolate and the espresso bar (a dark) and would prefer it in a recipe and that’s only because of my chocolate preferences.
Not only do I get to munch away on their chocolate but Green & Black’s has offered to giveaway 10 chocolate bars to one reader! Oh my word 10 chocolates = pure delicious chocolate love
To enter:
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The giveaway will end on Thursday May 19th at midnight. I’ll announce the winner the next morning.
(giveaway is open to US residents. Sorry international readers. I still love you!)
Mix together 1/4 cup of warm water (110-115 degrees) and 2 packages of dry active yeast. Let it sit for 5 minutes until foamy.
Add in 1/2 cup sugar, 1 1/2 cups lukewarm whole milk, 1 teaspoon kosher salt, 2 large eggs, 1/3 cup softened shortening and 2 cups all purpose flour. Mix on low speed with a paddle attachment.
Then slowly add in the remaining flour (5 cups flour total), 1/2 cup at a time.
Once it’s combined, switch to the dough hook. Knead the dough with the dough hook for 6 minutes. If you don’t have a stand mixer, knead the dough by hand for 8 minutes.
Then take the dough out and knead it on the counter that’s been sprinkled with flour. Knead the dough for a couple of minutes.
Lightly oil a large bowl and roll the dough around in the oil. Cover the bowl with plastic wrap and place it in a warm draft free area. Let it rise for 1 hour until doubled in size.
Take the dough out of the bowl and roll it out. The dough should be 1/2 inch thick. Take a 4 inch circle cutter and dip it in the flour. Cut the dough.
Place the donuts on a couple of baking sheets. Cover with plastic wrap and let them rise for 20 more minutes.
Heat the oil to 375 degrees. Then take a baking sheet and line it with paper towels. Put a cooling rack on top of the baking sheet. You’ll place the donuts on the cooling rack to drain off the excess oil.
While the donuts are rising, assemble the other ingredients and make the chocolate glaze for the topping on the donuts. I love this chocolate glaze because it hardens and doesn’t make a huge mess. In a microwavable bowl, add 10 ounces of semi sweet chocolate chips and 1/2 cup of softened diced unsalted butter. Carefully melt the butter and chocolate.
Break the Green & Black’s Organic Toffee Chocolate Bar into pieces. You will stuff pieces of the chocolate inside the donuts. Set aside some mini marshmallows. These will also be stuffed inside of the donuts. Crush up some graham crackers (not too finely) and place them aside in a bowl. The graham cracker will be sprinkled on top of the chocolate glaze.
When the oil is at 375 degrees, take a slotted spatula and carefully place the donuts in the oil. I fry a couple at a time. Once they’re done frying, place them on the cooling rack.
Take a warm donut and poke a hole in the center.
Stuff some mini marshmallows in the hole.
And then stuff in some chocolate.
Dip the donut in the chocolate glaze.
Sprinkle some graham cracker crumbs on top.
Oh my word! Enjoy!
Smores Donuts
Dough
2 packages active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 1/2 cups lukewarm whole milk
1/2 cup sugar
1 teaspoon kosher salt
2 large eggs, at room temperature
1/3 cup shortening
5 cups all-purpose flour
1 quart canola oil, for frying the donuts
Chocolate Glaze
1/2 cup unsalted butter, at room temperature and cut into pieces
10 ounces semi sweet chocolate chips
Filling and Topping
1 bag mini marshmallows (you may not use all of the marshmallows)
2 Green & Black’s Organic Toffee Chocolate Bars
2 cups graham cracker crumbs
Mix together the yeast and warm water in a large bowl. Let it sit for 5 minutes until foamy.
Add the sugar, milk, kosher salt, shortening and 2 cups of flour to the yeast mixture. Mix on low speed with the paddle attachment.
Add in the remaining flour, 1/2 cup at a time. If you don’t have a stand mixer, mix everything together with a wooden spoon or spatula.
Once all of the flour is added, switch to a dough hook. Knead the dough using the dough hook for 6 minutes. If you don’t have a stand mixer, knead the dough by hand for 8 minutes.
Sprinkle flour on the counter, take the dough out of the mixing bowl and knead the dough by hand for a couple of minutes. Lightly grease a large bowl with oil and roll the dough around in the oil to coat it. Place plastic wrap over the bowl and put it in a warm draft free area to rise for 1 hour.
After one hour, take the dough out of the bowl and roll it so that it’s 1/2 inch thick. Using a 4 inch circle dough cutter, cut the dough.
Place the donuts on a baking sheet and cover the baking sheet with plastic wrap. Let the donuts rise again for 20 minutes.
Heat the oil to 375 degrees.
Take a baking sheet and line it with paper towels. Place a cooling rack over the baking sheet. You will place the donuts on this once they’re done frying to drain off any excess oil.
For the chocolate glaze, combine the softened butter and semi sweet chocolate chips in a microwavable bowl. Melt the chocolate but be careful not to overheat it.
Assemble all of the other ingredients; the mini marshmallows, the chocolate bar pieces and the graham cracker crumbs.
Carefully slide the donuts into the hot oil with a slotted spoon Fry the donuts, a couple at a time. Once one side is golden brown, flip it over and fry the donut until the other side is golden brown as well. Remove the donuts with a slotted spoon and place on the cooling rack to drain.
Take a donut and poke a hole in the side. Stuff the donut with some mini marshmallows and a piece or two of chocolate.
Dip the donut in the chocolate glaze and sprinkle graham cracker crumbs on top of the chocolate glaze.
Enjoy!
