Banana Butterscotch Bread Pudding

Earlier this week, Mom made banana nut muffins for breakfast. For some reason, most were left uneaten. Instead of tossing the muffins, I figured I could something out of them. 

After deciding to try a bread pudding, I left the muffins to stale. 

I found a simple custard recipe online and tweaked it a bit. 

Custard: 

1 c. skim milk

4 whole eggs

4 egg whites

splash of vanilla

bit of orange zest

1/4-1/2 c. sugar. 

Procedure:
1)Whisk ingredients together and combine custard with stale bread (about 8-10 muffins).
Pour into a baking dish.

2)Bake in a 375 degree oven for about 40 minutes. (until golden and puffed up)

3)Let sit for twenty minutes after baking. 

Butterscotch sauce:

1 c. whole milk

3 Tbsp sugar

2 tsp. cornstarch

1/4 c. butterscotch liqueur

Procedure: 

Whisk together cornstarch and liqueur. Bring milk and sugar to a boil. Stir in liqueur/cornstarch. Cook until sauce thickens. 

4) Pour over bread pudding and enjoy! 

This is great served hot or cold! 

My family loved it. I thought it tasted delicious, but it was a bit too "eggy" for me. I think I may try this a couple more times and see if I can tweak the formula a bit. 

Overall, it was a winner. =) 

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Finally back to baking! Oatmeal Raisin Cookies.

I am home!
After grocery shopping today, I decided to try a new-almost good for you-recipe.
"Healthy" Oatmeal Raisin Cookies.

One reason these cookies are "healthy" is the recipe calls for applesauce rather than oil. It also has a small amount of butter compared to most cookie formulas.

Ingredients:

1 c. AP (all purpose) flour.              1 egg

1 tsp baking powder                       1/4 c. unsweetened applesauce

1/2 tsp baking soda                         1 tsp. vanilla

1/2 tsp salt                                      1 1/3 c. rolled oats

2 Tbsp unsalted butter                     1/2 c. raisins

1/2 c. sugar                                     1/2 c. brown sugar

Procedure:

1) Combine first four ingredients.

2) Beat together butter and sugar. Add in brown sugar, followed by the egg, applesauce, and vanilla (mix well after adding each ingredient).

3) Fold in flour mixture followed by the oats and raisins.

4) Teaspoon onto a sheet pan and gently flatten with a fork.

5) Bake for 10-12 minutes in a 375 degree oven.
*Rotate halfway through baking time.
**Chewy cookies will still look raw after 12 minutes in the oven. For crisp cookies, extend baking time.

 

This recipe is definitely a keeper! They are delicious!! I can't wait to enjoy a couple with my cappuccino tonight. =)

Comment from John after learning the cookies were "healthy"-"But they still taste good!"

I'm not lying-these cookies are YUM-O!

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Baking 220 Day 10

We finished our blown sugar fruits today by airbrushing them. We made a fruit showpiece by gluing them to a base. A couple of my fruits broke =( so I ended up with this. 

I thought it looked sorta bland.
Chef told us there is going to be a huge laminated ribbon bow on our practical, and I am not very good with laminated ribbons. With my extra time today, I practiced making ribbons. I made a small bow and because I didn't want to throw it away!, I attached it to my fruit showpiece. =)

Monday we are making an underwater showpiece with little fishys and a small crab! =D 

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Baking 212 Day 6

Class today consisted of finishing our pastillage pieces, and making fondant roses for a fondant love cake. (more on that tomorrow.)
I am not a fan of pastillage! My piece turned out okay, but I didn't love it. Because we were out of school last Friday, we didn't get to airbrush our pieces. But, I like how the white accents the color of the marzipan fruits.

Pastiallge showpiece with airbrushed marzipan fruits and royal icing lace work.

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Baking 211 Day 8

There was only one thing wrong with class today. It was freezing.

Other than that, today was a great day! I got a 5 out of 5 on my frozen plated dessert! =D

I made a orange white chocolate parfait with cardamom macaroons. 

When Kyle was in Foundations 1, he had to learn and memorize different spices and herbs. He use to tell me that cardamom smells like fruit loops. I remebered this while looking for a way to flavor my macaroons. So, I gave it a try.

The macaroons tasted just like fruit loops. No lie. Everyone who tried it agreed. They were so tasty! I might make a batch here at home just for myself.  =)

Monday's plate requirements-the plate must have a cold component along with a hot component.
My key ingredient-bacon!

Tomorrow, I am participating in a gingerbread house competition. So excited! Wish me luck ;)

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Baking 211 Day 1 Advanced Patisserie Techniques (Plated Desserts)

Today was possibly the best day of class so far. It was our first day of the plated dessert rotation. Each student got a "mystery basket". Each "basket" (it was really a half sheet pan) had three different flavors in it. Each student was instructed to come up with one plated dessert using all of the flavors.

My basket contained almonds, strawberries, and dark chocolate. Today showed me just how much I have actually learned. At first, I was a little stressed about the whole mystery basket thing, but I had a blast! It really surprised me.

I chose to make a Chocolate Genoise (Chocolate Sponge Cake) with Almond Mousseline (kind of like almond whip cream). I maseraded the strawberries in a bit of almond extract and sugar. I used the juice the strawberries made to soak each layer of chocolate Genoise.

It turned out pretty good. It was very almondy.

Even though it needs a lot of work, I got a lot of compliments on the plate.
Tomorrow we are working with chocolate! We are learning more sauces and garnishes. =)

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Baking 114 Day 12

Because today is the day before Thanksgiving, we made yummy Thanksgiving treats. I usually don't associate gingerbread cookies with Thanksgiving (I tend to think of it as a Christmas cookie..) but, thats what Chef said we were going to make, and I was not going to argue. Partly because I absolutely love love love gingerbread cookies (without icing). They go amazing with a big mug of cappuccino....=)

before baking

the ones in the middle are turkeys...not chickens. 

I also made a sweet potato pie for my brother. (his favorite) 

I can't wait to have a slice. Sweet potato is my absolute favorite vegetable. 

Sweet Potato Pie, before being decorated

Tuesday we made a strawberry sorbet bombe. This is SO good. It is filled with a raspberry mousse, and placed on top of a coconut sponge cake.

 

Strawberry Sorbet Bombe

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Baking 111 Day 12

Today in class we were told we had to come up with our own petit four and present it in front of the class. Chef said we could make anything we wanted, as long as we could classify it as a petit four. If we chose something that we had made in class, we had to change the flavors. My partner, Holly, chose to make the opera cake. But instead of using the classic coffee and rum flavors, she made a mint opera cake. It was the best one out of everybody's! It was amazing!

I made cherry cheesecake cookie bites. Instead of a regular cracker crumb crust, these little bites have a chocolate chip cookie as a crust. In the original recipe, these are made in regular muffin tins. They make great individual desserts. I just used smaller muffin tins. They came out great! Everyone seemed to like them.

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Baking 111. Day 9

We made the cutest little tartletts today. These are so easy to make, and they are very popular!

Today was the first time I got to work with poured fondant. Haha, I wasn't very succesful with it. We made a petit four joconde. (with apricot jam).

As you can see, some people were okay at it, some weren't so lucky.

This picture is a few of everyone's consolidated onto one sheet tray.

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Dead Dough fruit

Emily and I stayed after school yesterday to paint our fruit for our fruit basket show piece. I will take pictures of the whole piece Sunday at the farmer's market. I hope it turns out right!

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