Sweet Potato Casserole II

http://allrecipes.com/recipe/sweet-potato-casserole-ii-3/Detail.aspx

When I saw the Sweet Potato Casserole on allrecipes.com, I knew I had to make it. It not only looked delicious but easy to make also. I am not a very good cook so I look for easy to make recipes. I know my mom can do wonders with sweet potatoes with or without a recipe but I need a recipe to follow. I like sweet potatoes as yams, in a pie, or baked but I’ve never had it in a casserole. My first impression of this recipe was that the topping would be a challenge and the filling would be easy to prepare. I thought it would be a challenge to allow the right amount of time for the topping to be just right but I felt like everything would be easy. Overall I felt like the recipe would be a success.

The steps that I took to prepare this dish are as follow:

First, I washed and dried about a pound of fresh sweet potatoes. Second the potatoes are cleaned, cut into chunks and boiled until tender. The third step was to set the oven to 350 degrees.  Next, I mashed the potatoes and added all ingredients according to the recipe without making any changes.The potato mixture was then poured and evenly spread into the 9x13 baking dish. And then, I prepared the sugar mixture with the suggested ingredients but added a half cup more of pecans for my enjoyment. The casserole was then put into a preheated oven for approximately 25 minutes.

This was the first time that I’ve ever prepared this dish and wasn’t sure what it would look like. The finished product didn’t look like the internet picture but it was close. The topping didn’t caramelize like I wanted it to and there were a few loose pecans.  I didn’t expect it to look anything like the internet picture because I am not a very good cook. Even though the casserole doesn’t look like the internet picture, I expect it to taste just fine.  The topping is a little darker and there were pieces falling off but that didn’t affect the taste of the overall dish. 

After trying a serving of the Sweet Potato Casserole, I think it is a success. It wasn’t the prettiest dish but the taste was good. It wasn’t too sweet or bitter, it was just right; however, I think the topping could have turned out better if I would have allowed a longer cooking time. I’m a nut for pecans and these were delicious by themselves. I let my friend, Timothy, try it and he thought it was good as well. He loves sweet potatoes and thought that they were cooked perfectly. He said they were smooth and not lumpy. 

Twist From Your Regular Spaghetti

                I wanted this recipe review to go well because this is my last blog post. I went straight to my student cookbook and began to look through the pages to find a new meal that would be in a student’s price range. All the recopies looked wonderful but I wanted to try something that I enjoy to eat so after looking through the pages of the cookbook I finally narrowed my decision to make spaghetti olio e aglio. I planned on making dinner for me and my boyfriend, so I thought a classic spaghetti dinner would be a great meal to share together.

                I have made spaghetti with meatballs but never attempted a spaghetti olio e aglio. The only difference between the two is that spaghetti olio e aglio doesn’t call for meatballs or tomatoes sauce. The spaghetti olio e aglio is made with a garlic sauce that gives the dish its flavor and the recipe instructs to not let the garlic sauce to brown or it will taste bitter. I figured if the garlic sauce becomes bitter then I wouldn’t have anything to cover the pasta in, so I had to make sure my garlic sauce didn’t brown. I was curious how the spaghetti olio e aglio would taste because of how little ingredients it calls for but I am a huge fan of anything with garlic or pasta so I think this could be a new favorite for me.

                I gathered my ingredients in front of me and began chopping up pieces of garlic cloves and fresh parsley. My first step was to bring a large pan boil and add the pasta then let it cook for eight to ten minutes. For future reference don’t let the water boil to high because it will splash onto the stove top. Next I needed to heat one half cup extra virgin olive oil in a skillet. Adding the garlic and a pinch of salt to the oil, this was the important process of not letting the garlic become to brown, I was very conscious to make sure this didn’t happen. After the pasta was ready I drained it and placed it in a bowl with the olive oil and garlic cloves. I began to toss everything together to make sure the spaghetti was covered completely in oil and garlic.

                When the spaghetti was mixed well together, I added the fresh parsley leaves and added some pepper and served two plates for us to enjoy. The finished project looked wonderful, everything was done exactly the way the recipe called for and the fresh parsley gave the dish such a wonderful color. The spaghetti olio e aglio has more oil and garlic but the flavors blended very well together. I thought that as simple as a recipe as it was to make this meal it was very delicious and could be a great alternative if you don’t have any tomatoes or meatballs for regular spaghetti. If you wanted more variety you could throw in some vegetables or meal to spice it up a bit, but overall I would definitely make spaghetti olio e aglio again. 

 The spaghetti olio e aglio recipe is posted below

1lb/450g dried spaghetti

1/2 cup extra virgin olive oil

3 garlic cloves, finely chopped

3 tbsp chopped fresh flat-leaf parsley

Salt and pepper

Method

1.       Bring a large pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes or until tender but still firm to the bite.

2.       Heat the oil in a skillet. Add the garlic and a pinch of salt and cook over low heat, stirring constantly, for 3-4 minutes, or until golden brown. Do Not Let the garlic brown or it will taste bitter.

3.       Drain the pasta and transfer to a serving dish. Pour in the garlic-flavored olive oil, and then add the parsley and season to taste with salt and pepper. Toss well and serve immediately.

Blond Texas Sheet Cake with Caramel-Pecan Frosting

       I am blessed with a sweet tooth, and I was craving a dessert with caramel, but wanted something crunchy and crumbly to go along with it.  I wanted to try something similar to a crunch bar, but with a smoother and more buttery texture.  I came across a recipe online that described a cake with a caramel-pecan frosting!  I knew this was the one for me!  I was a bit intimidated that I had to make my own frosting, and I am used to using frosting from a store-bought can so this was something new to me. 

I began by combining cake mix, 1 cup of buttermilk, 1/3 cup of melted butter, 4 egg whites, and a ¼ teaspoon of almond extract.  I turned the oven on the pre-heat setting to 350 degrees.  This allowed me time to beat the ingredients together.  The recipe said to do this for two minutes, but I did it for three to make sure that the ingredients were well blended and absent of chunky bits. The recipe also said to pour the batter into a jelly roll pan.  I used a 13 x 9 pan instead, and I sprayed it with a cooking spray to make sure that the cake did not stick.

After I poured the batter into the pan I allowed it to cook for 20 minutes.  I then poked the center of the cake with a toothpick.  The pick came out clean, and I knew the cake was ready to cool off.

I worked on the frosting while the cake was cooling.  I used a small and shallow pan to bake the cup of chopped pecans for 5 ½ minutes until they were lightly browned.  I baked them on 350 degrees.  While the pecans baked, I combined and whisked 1 cup of brown sugar and 1/2 cup of butter into a 3 ½-quart saucepan.  I boiled them over medium heat, and continued to whisk the mixture for 2 minutes.  I then removed the mixture from the heat and added 1/3 cup of buttermilk.  I whisked the mixture all together and set it back on the stove onto the broil setting for 1 minute.  Finally I added 2 cups of powdered sugar, ½ teaspoon of vanilla extract, and ¼ teaspoon of almond extract.  I beat the mixture in a small bowl until it had a smooth texture.  This was not a brilliant idea because some of it spewed out on me and the counter.  I used a butter knife to spread the sticky mixture evenly over the cake.  I was so infatuated with the way my caramel mix had turned out that I forgot to add the pecans!  I drizzled them over the top of the caramel frosting. Yum!

The cake looked delicious, but definitely not as fancy as the online picture.  The cake was still a little warm when I poured the caramel over it so it was slightly runny.  Judging by the appearance, I felt that the cake would for sure have a gooey taste with an added crunchy topping.  I thought the inside may taste a bit soggy from the caramel seeping into the cake instead of setting on top.

The first bite of the cake was moist, and I think the pecans on top actually helped to soak in some of the melted caramel.  It was not as sweet as expected, and I felt the recipe could use some regular sugar instead of brown sugar next time.  Overall, the gooey topping and moist texture was pleasing, but next time I would make it with at least a cup of sugar!

 Recipe Link:  http://www.tampabay.com/features/food/cooking/article1024418.ece

Creamy Lemon Cheesecake Pie

This last weekend, my mom decided to start going through her pile of recipes that she has collected over the years - some that she has made, and others that she had planned to try, but hasn't yet.  This was lucky for me, with this assignment right around the corner.  I pored over the piles with her, trying to find a recipe to try, and finally chose something called Creamy Lemon Cheesecake Pie.  I enjoy baking, and this pie sounded cool and delicious.  Plus, it had the words cheesecake AND pie in it.  I was eager to try it.  It was on the back of a Honey Maid graham cracker crust label that she had saved.  My mom said that her step mother Ruth used to say that any recipe on the label of a product was likely to be a good one, because companies wouldn't want to put a bad recipe on their product, since they want you to buy more of their products, not less of them.  The recipe can also be found here online: http://www.keyingredient.com/recipes/8183081/creamy-lemon-cheesecake-pie/

I set the cream cheese out in the morning before I went to work, so they would be nice and soft when I came home, to start the baking process.   I then mixed the cream cheese until it was soft, with a mixer.  After that, I added the sugar.  Then, for the lemon part, I used a grater to grate the lemon peel for the pie.  After I had accumulated a teaspoon of that, I cut the lemon in half, and using a juicer, squeezed fresh lemon juice.  I added those to the bowl, and after that, the eggs.  Then finally, the mixture was ready to put in the pie crust.  Naturally, this recipe calls for a Honey Maid graham cracker pie crust, though you could probably use other kinds.  After I poured it into the crust, I put the pie in the oven to bake for 30 minutes. 

After it was done cooking, I tested the middle to see if it was done.  I gave it 5 more minutes, and after that, it looked done, so I took it out of the oven, and let it cool for a while.  It had set and browned over the top, and basically looked like a cheesecake, in a pie crust.  Then, I put it in the fridge, and let it chill overnight. 

The next morning, I tasted the pie.  It was really good, and it was creamy, rich, and dense like cheesecake, with just a little bit of lemon flavor.  My mom tried it and said she really liked it, but that she could have gone for a little more lemon flavor, as she really likes lemon.  So if I ever make it again sometime, perhaps I might add a little more lemon.  I also asked my brother to try some and give his opinion.  His response was, "Already did.  I think it won't last very long!" 

This was a fun recipe because it was fairly easy to make, and delicious as well.  It didn't require a whole lot of work, but the finished product impressed my family, and everyone really enjoyed it.  And as my brother said, it won't be in our fridge for long!

Venturing into a Can: Hawaiian Spam Musubi

Paying homage to the simple Hawaiian treat 

I’m committed to my culture and what it has taught me about food and eating; how to delve into life’s richness, indulge in authentic foods that comfort me, cultivate an appreciation for  different cuisines, and most of all sharing in that process with others. For this recipe blog, I wanted to share a recipe that really represents who I am and where I come from: fresh ingredients, deep cultural roots, or an inherited recipe shared during special occasions. The recipe I found, however, put me on the receiving end of such sharing. My partner of 3 ½ years opened up about his life back home in Hawaii and introduced me to a new dish that I would’ve otherwise never tried: Spam Musubi. 



Simple ingredients for the dish

        Yes, you read correctly, Spam. This seemingly gross, canned food item that smells of tuna, turkey and ham mushed together, happens to be an everyday snack and “on-the-go” dish that many Hawaiians enjoy. Found anywhere from gas stations to fancier restaurants in Hawaii, Spam musubi is a Japanese-inspired dish that was introduced to the U.S. territory after WWII aiming to satisfy the state’s taste for ham in a mobile way. It also catered to the needs of soldiers sending with them a familiar taste. The dish itself looks like sushi, and is made with soy sauce and sugar glazed Spam, between layers of sticky rice and wrapped in nori, dried seaweed with a salted fishy aftertaste. Canned meat was intimidating as I had never tried it before, but the more my partner insisted that I try it, the more wiling I was to venture from the traditional preparations of fish, poultry, beef, and pork that I’m used to. I’m glad I did, because in doing so, I found a unique treasure that blends both my appreciation for sushi-like creations and sweet-and-salty flavor profile that is simply irresistible, all in one bite. 



Pan-seared Spam with soy sauce and sugar

The recipe called for us to cook 2 cups rice using 2 ¼ cups water in a rice cooker, so the excess water would create moldable sticky rice. In a medium pan we lightly browned 8 slices of spam, before adding in a mixture of granulated sugar and soy sauce. We browned the Spam until the mixture was charred and caramelized with soy and sugary goodness on both sides. We cut large nori sheets in half to extend the length of the Spam can (which we cut in half and used as a mold, in place of a musubi maker) and placed mi-way atop the nori with room to wrap it over on both sides. In the can, we layered rice, a thin layer of Furikake—“fish food” as I called it—a slice of cooked Spam, extra layer of Furikake, and more rice, packing it in tight, especially around the edges, while removing the can up. We rolled nori up and around the musubi, using water to bind the nori, then cut into bite sized portions to enjoy.
 

The process of building the musubi

The recipe tastes just like it looks—simple yet unique, satisfying both sweet and savory flavor profiles. I found myself lightly crunching on the nori, getting hints of fishy taste in each bite of warm, sticky rice and a sweetly charred Spam in the center. It reminded me of leftover Honey Baked Ham sandwiches after Christmas, but with a leaner taste, which instantly took me to a familiar zone, this time with a unique twist. Eating this with my partner helped me understand the simplicity of food and life in Hawaii, and I am pleased to have ventured into a can, discovering his “little taste of home.”

"Kitchens are the PITS!!"

            I avoid cooking.  I do this so as to avoid any unintentional murders.  My family really sees this as the better option so when for class it was required that I cook we made sure that I did it at home.  Any possible outcome of disaster could be avoided or handled better at home rather then in a small apartment provided by the school.  We also discussed how simplicity was key.  My sister was put in charge of picking the recipe that would be used.  She based her decision off of how easy and quick it is stated as being so she used her handy little Food Network app and found penne pasta with almond sauce.  The recipe can be found at this link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-in-almond-sauce-recipe/index.html

First: Ingredients

We practically had all of the ingredients already floating around in our kitchen, well except for the almonds and Parmesan cheese.  Although crucial, neither one of these is overly difficult to find.  So for the first step this was looking pretty good! 

Second: Preparation

This is where it starts to get a little bit difficult.  First let me say that I really have never used a recipe before or cooked; this is my disclaimer for any shame worthy action I may make.  My sister was diligently hovering in the background as the safety measure in this experiment, but she also was explaining how to do things like get a clove of fresh garlic.  I didn’t know that you had to rip it off and then pound on it with the flat part of a knife to get the skin off.  I thought you just used what you pulled!  After the tutorial in garlic, we put all of the other ingredients in our blender.  I was just putting stuff in the blender when Brooke freaked out.  I didn’t know that there were measurements telling you how much to use of each ingredient.  By this point Brooke was cursing this assignment!  I successfully proceeded to get all of the ingredients inside the blender and even blended without any collateral damage.  Before my lesson in garlic, I had taken Brooke’s pasta pot and filled it with water and turned the stove on to boil it for the pasta portion.  Now I needed to add another object to the stove; this is where it could get tricky and dangerous.  I took our largest skillet and put the blended almond mixture into it on a medium heat so that it would thicken and become a sauce.  I was overly paranoid about everything that I kept stirring almost the entire time.  I did step away to learn how to get my lemon zest and I still don’t understand how this does anything but it was required so I added it.   When the water was at a boil I added the salt.  I am pretty sure I added too much because I just poured…a lot and then I added the pasta.  Now my ambidextrous abilities were shown because I had to stir both the sauce and the pasta now.  The pasta didn’t take very long to cook and Brooke had to taste it to tell me when it was done.  After I had drained the pasta and placed it in our large bowl I put the cheese on it.  I love cheese, so I just added all of it.  I then added the thickened almond sauce and mixed it all together.

Third: Eating

I forced all of my family to eat it, and I mean all of my family, even the dogs.  I put just a little bit in each of our dog’s bowls.  The end product was not that bad.  Our blender isn’t the best so the texture was grainy from the almonds, but if you could get past that, it was delicious.  However, I will honestly say though that I will not be cooking again.  It is far to nerve wracking for everyone involved and the finished product could taste so much better in most circumstances.  

Fields of Strawberry Cheesecake Cupcakes with White Chocolate Frosting

     Personally for me, baking is the funnest form of cooking, especially cup cakes! Baking cup cakes is the B's and E's to my honey comb trees! (yes, I just made that up.) Anyway, I wanted to try a new cup cake recipe so I decided to combine my two favorite things: cupcakes and strawberry cheesecake! 

     That's right, I made strawberry cheesecake cupcakes! (Like a boss) Although this was no easy task. It was a quite messy and tedious mission. First I must inform you the ingredients that went into this concoction:

For the Cupcakes

• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• ½ cup unsalted butter, melted
• 1 Strawberry Cake Mix
• 1 pound fresh (or frozen and thawed) strawberries, hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake

• 2 pounds cream cheese, room temperature
• ½ cup sugar
• ½ teaspoon vanilla
• 2 eggs, room temperature

For the Frosting

• 3 cups white chocolate chips
• ¾ cup heavy cream
• 3 tablespoons unsalted butter

My first problem was with the strawberries! One thing I learned from this experience: read the instructions very carefully. The recipe called for a pound of strawberries. Therefore I blended all the strawberries except 3 that I wanted to save for toppings. After I blended them, I happily poured the smoothie like mixture into the strawberry cake batter. All of it! I re- read the instructions, and turns out I somehow managed to miss the part where I was only suppose to put 3/4 a cup of blended strawberries! 

Well, even with this mistake, I was determined and pressed forward! By the way, the strawberry cake batter/ blended fresh strawberry mixture smelt so amazing, I felt like I was dancing in a strawberry field! (that scent should come in a candle.)

Well after the strawberry mess up, I realized I was suppose to mix the butter separate from the strawberry cake mix and combine them later. Although, I  just made sure to mix the sour cream and eggs separately and then added it to the strawberry-butter-cake mixture!

Then! Seeing as this was strawberry CHEESECAKE cupcakes, I had to make the cheesecake part which was quite simple. No separations, you just blended everything together. That everything being: sugar, creme cheese, eggs, and vanilla. Easy-peasy!

After I was done mixing this together, I had to do exactly 2 Tbs of the strawberry mixture, and 2 Tbs of the cheesecake mixture in each cupcake cup. (This took some time) Then they had to bake in the for about 19 minutes, and while they were baking in the oven I had to start on the cake frosting.

      The cake frosting consisted of white chocolate chips and butter melted in with heavy cream. I tasted a spoonful of this mixture before putting it in the fridge to cool for 30 minutes. It felt like I was melting in heaven! The white chocolatey, buttery, creamy, taste just melted so smoothly and gracefully in my mouth. I took another taste and reluctantly put it in the fridge before tempted to eat it all.

The recipe made a total of 36 cupcakes, so after the cupcakes were done baking and cooling, I whipped out the frosting! (literally) I had to beat the now cold frosting until it was nice and whipped and fluffy. Then I used a plastic bag to squeeze the frosting on top of the cupcakes, finishing it off with pieces of strawberry on top! 

   Even though the cupcakes were like a beautiful Valentines Day in cake form, and I wanted to try one right then and there... they were meant to be served cold. Therefore I refrigerated them for about an hour and a half. Afterwards, I pulled them out, eager to take a bite, and was instantly thrown into the amazing strawberry cheesecake cupcake vortex. All the flavors mashed so perfectly together! The white chocolate frosting's buttery sweet taste was the first to hit my taste buds. Then the smooth texture of the milky buttery flavored creme cheese was next, followed by a burst of spongey strawberry fields! It was amazing! I had practically my whole family in love with these treats for the rest of the week. I made these on June 20th, and there is just one left in my refrigerator! (it's looking a little soggy today, therefore I'd say these cupcakes last about 6 days.)

 I'm really looking forward to making these delicious treats for the next family get together. Everybody should definitely give them a try. For the full recipe, click the link below.

Amazing Strawberry Cheesecake Cupcakes With White Frosting

Potatoes Tasty To The Peel

           Choosing to bake stuffed potatoes was an odd choice for me because I hate potatoes. I live for salty french fries, creamy mashed potatoes, and crispy potato chips, but the vegetable all these foods originate from makes my taste buds go mad . The tasteless flavor and smooth texture of potato chunks tugs at my gag reflex but a few tasty ingredients in my first solo kitchen experience helped reverse my ideas.

            Since my aunt loves to cook in between spending time with her grandchildren and work, I explored her recipe collection and stumbled upon this recipe. The directions didn't make it seem like much of a challenge and since I already had a majority of the materials at my house I decided to go ahead with the recipe that would double as dinner for my mother.

My grandmother holding up the delicious mashed mix beside the potato shells.

            I followed the recipe closely and began by coating three potatoes in corn oil and poked holes in them with a fork to, as my grandmother says "let them breathe." As they baked for an hour in the oven, I mixed butter, salt, pepper, rosemary, and evaporated milk in a bowl and then set them aside. I scooped out the internal parts of the potatoes, added them to the mix, and began mashing and mixing it together. To make a smooth blend I had to jab with all my strength at the mix which wore my wrist out after a while. When all the lumps were flattened, I filled the potato skin shells with spoonfuls of mush. After they were full I sprinkled paprika along with rosemary leaves as a substitute for chives since they are surprisingly expensive. Then I let them bake for close to half an hour before my family and I sat down to try them.
           This seems silly to say but I thought my potatoes looked beautiful. As they sat on the plate they looked very much like the picture on the recipe card. A nice warm heat came off the potatoes which mixed with the crisp aroma of itchy pepper. I took one bite and braced myself for a squishy taste but instead was welcomed by a sweet, rich flavor of shortening and light herbs.The milk helped the mush have the consistency of mashed potatoes, but these tasted better. They were fluffy and the spices really accented the creamy buttery taste. My mother enjoyed it so much that she said it was unlike any other potato she had ever had and she was delighted that the potato had a strong tang of butter so no condiments were needed to add for an extra kick.

Stuffed baked potatoes also known as twice baked sprinkled with rosemary and paprika.

           This was the first food item I've ever made on my own and I was so proud that I told everyone about my accomplishment the following day. My family has asked me to make only one change to the recipe and that is for the next time to make more. Even my uncle, who isn't one to give compliments, added that the potatoes "looked straight from a restaurant's menu."  Making great food created the same high that I receive from scoring an A on an assignment. This may have been my first homemade meal but I can assure you it will not be the last time I experiment in the kitchen.

Sopapilla Cheesecake

            After church this Sunday my girlfriend’s family and I went to eat at her Aunt Pam’s house for lunch. Now I won’t get to off topic here however, when you walk into their house it’s like walking into a Southern Living Magazine. Every time we visit her house even when it is just us she always has something prepared that I have never heard of and this visit was no exception. I was introduced to the Sopapilla Cheesecake, I was a little skeptical at first until my girlfriend’s sister gave me a bite of hers, after that I was hooked. Now I am not a big sweet eater however, cheese cake is one of my most favorite deserts and I have always liked Sopapilla’s as well. The combination of the two floored me after I tried it. I told Pam about the assignment and she gave me recipe. Both Pam and I were excited about the assignment and she wanted me to let her know how it went.

            Now anything that Pam does with food I have learned that you follow it by the letter so that is exactly what I did. I was nervous at first because I really enjoyed it at her house but, was skeptical of how it was going to turn out for me. I provided the recipe that Pam gave me and followed the directions to a tee.

            To me the finished product turned out well, I was happy with the way it turned out but would choose Pam’s over mine any day. I really enjoyed the taste as well. The only thing that I added was honey following the tradition with the Sopapillas. I didn’t put cherry’s for the cheesecake though, thought that would be too much. I have requested for Pam to make it again however I’m not sure if it is going to be anything I am going to try to tackle again anytime soon.

Ingredients

 2 (8 ounce) packages cream cheese, softened

 1 cup white sugar

 1 teaspoon Mexican vanilla extract

 2 (8 ounce) cans refrigerated crescent rolls

 3/4 cup white sugar

 1 teaspoon ground cinnamon

 1/2 cup butter, room temperature

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.

Krispy Kreme Bread Pudding!

      For me, Krispy Kreme donuts and childhood go hand in hand. I can remember watching the freshly made donuts come off the line and being handed a hot, sugary donut. There was nothing quite like that first warm bite. A few weeks ago when I was pinning recipes on Pinterest, I discovered a Krispy Kreme bread pudding. I think my heart skipped a beat! Bread pudding is a dessert that I have only recently learned to appreciate, so I was interested in this recipe due to it combining an old childhood favorite of Krispy Kreme and my new fondness for bread pudding. My initial excitement of finding this recipe caused me to have quite high expectations for the final product.

     I used a recipe from a blog titled Sweetapolita. The recipe was very simple to follow. If you can cut, stir, and use an oven-you're set! It did feel a little strange cutting nearly a dozen donuts into small pieces instead of just biting into one! The most important thing to know about this recipe it that it is quite a long cooking process. It took nearly three hours from start to finish. The good news is that there is very little hands on time, so it is very easy to go and do other things while the bread pudding is cooking. I only changed a few things about the recipe-I added a small amount of cinnamon and I did not make the expresso whipped cream that was suggested. The cinnamon just called to me due to the sweet vanilla like flavors that the bread pudding would create. I am not a huge fan of whipped cream. The bread pudding was the star of the show for me. However, we happened to have freshly made whipped cream. So my mom and grandma added it to their bread pudding.

Krispy Kreme bread pudding with fresh whipped cream.

I'll be honest, Krispy Kreme bread pudding is not the most glamorous and appealing looking dessert in the world. It is a light yellow color, similar to the color of scrambled eggs with pieces of browned donuts poking out on top. The yellow color is not surprising due to the recipe calling for two whole eggs and ten egg yolks! While it isn't exactly pretty, the smell is absolutely divine. My whole kitchen smells like sugary donuts. The appearance almost makes me feel like it won't be very delicious and that it will be bland. The aroma made me want to forget about the thirty minute cool down, but somehow I resisted.

     With the very first bite, I knew this bread pudding was worth the three hour cook time. It was comfort in a bite. It was warm and extremely moist. My neighbor described it best “it tastes like Krispy Kreme French toast” it had the eggy flavor but you could definitely taste the sweet glaze of a donut with a hint of cinnamon. I could actually see it as a breakfast casserole with some fresh fruit on top or as a dessert with whipped cream. My mom thought it would be great with some bourbon sauce on it. It was cooked perfectly. It had a creamy consistency with a slight crunch on top. I am very glad I added the pinch of cinnamon I really think it added a great flavor to the dessert. Everyone who tried it thought it was delicious and enjoyed the donut twist on a traditional bread pudding. I'm already looking forward to the next time I make the Krispy Kreme bread pudding. It would make a wonderful winter treat!