This week’s Tuesdays With Dorie recipe for Apple-Apple Bread Pudding is all about comfort food that warms your tummy. This recipe takes a traditional bread pudding and adds a double dose of apples – sauted sliced apples and apple butter.
I was recently gifted a bounty of gorgeous meyer lemons from LA baking maven and lover of all things bundt Mary (aka The Food Librarian). The beautiful fruit came right off of trees in the backyard of Mary’s dad — Thank you Mary and Poppa Food Librarian!!! I knew I couldn’t use all of this precious fruit right away, so I prepared most of them for the freezer.
I’m back… after a month long haitus, I ready to get my blogging mojo on! September was an action-packed month for me, with various mini-vacations, classes and time with friends and family. Where do I begin…
This week’s Tuesdays With Dorie recipe, Four Star Bread Pudding, is one of the more un-photogenic desserts that I’ve made (I hesitate to tell you what I think this really looks like). Still, don’t judge a book by it’s cover, as this dessert tastes WAY better than it looks.
Rice pudding is on the menu for this week’s Tuesdays With Dorie. I was looking forward to making this recipe, selected by Isabelle of Les gourmandises d’Isa. Rice pudding is the epitome of comfort food, and for me it is best eaten when curled up on the couch with my favorite blanket and catching up on TIVO (Top Chef, House, Grey’s Anatomy marathon, anyone?).
I don’t know of a single soul who doesn’t swoon over creme brulee, do you? I was really happy that Mari of Mevrouw Cupcake selected this FABULOUS dessert for this week’s Tuesdays With Dorie. To elaborate further, let me say that I was happy…my DH was really over-the-moon happy about this week’s selection. You see, creme brulee is one of his all time favorite desserts, and he made sure that I didn’t slack off this week.
As a little kid, I remembered how excited I got when I discovered a snack-pak chocolate pudding in my lunch. That little can (I think I just dated myself) was worth it’s weight in gold on the playground, and I could trade that for almost anything in the other kids’ lunch bags…most of the time, I kept it for myself and savored every bite (okay, I didn’t know any better back then)!
Earlier this month, I had a disappointing experience with a chocolate cake recipe, resulting with a VERY DRY cake. I really hate throwing away food, especially in this case as the cake was made with really good chocolate/cocoa powder and other high quality ingredients. So, this poor forlorn cake sat in the kitchen over a week, as I contemplated its future. What to do — make a trifle, layer it in a parfait?