Ooey gooey warm chocolate, buttery croissants, creme and a few other ingredients is all it takes to make a simple heavenly dessert. It’s such a rich treat the individual size cups are prefect. A lot of people love this warm, straight from the oven. But in my picky tastes they are wrong.
I think it’s best if it’s cold, or out of the oven cooled to almost room temperature. When it’s cold, it has crisp chocolate pieces, and it’s a little dense like eating a cake. I believe when it reaches almost room temperature, this recipe is at it’s absolute prime. The “pudding” has almost set, but the chocolate is still very melty and gooey. The flavors are legen—wait for it… and I hope you’re not lactose intolerant because the second half of that word is—dairy! Of course, try it how you want. I hate to say I told you so. So I won’t say it.
There are a number of great things about this recipe besides the taste. If you take out the chocolate, you have a bread pudding base you can add any of your favorite flavors to. Caramel, fruit (fresh or dried), nuts, and spices, your imagination is the limit. You can also use any type of bread you want, I’ve even used scones, but croissants, challah, and brioche are the most popular.
This is how I measure exactly how many croissants I need. Over fill the cups with the cut up croissants, and when it soaks up the liquid it will fit perfectly!
Omit all the sweet elements, add a few more eggs and a little less cream it can become a savory dish. Add in some cheese, bacon, sausage, ham, small dice your favorite veggies, or green chilies and splash of hot sauce, salt and pepper and your ready to go. Any bread you want to use, but sour dough, and french baguette are the most popular for savory bread puddings.
Left over bread about to go bad? Don’t throw it away! Make a bread pudding!
I want to let you in on a secret indulgence I’ve been partaking in for the last few months.
Movie theater popcorn!
We’ve always been a huge fan of popcorn in this house, but normally just we air pop and then drown it in melted butter – which is delicious, don’t mistake. But sometimes you just crave that movie theater taste and smell. Sometimes I’ll just go to the movies, but that can get really expensive. So why not make it at home?
I started to shop around for the products that would give me that desired taste, but then one day as if by magic, my sister brought me exactly what I was looking for!
She came over for a Qwerty dinner and started to pull some items out of her bag, saying that she and her husband had been gifted them but thought that we would probably use them more. I actually involuntarily shrieked out of excitement.
As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.
It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.
Using a food processor, pulse all the dry ingredients together until mixed.
Add the eggs and vinegar and mix until everything is combined.
Spray the donut pan with non-stick cooking spray.
Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
Bake for 20-25 minutes until a toothpick comes out clean.
Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)
There are almost always exceptions to rules. For example, I don’t like overly arduous food prep. But…
These were so good, you guys! (Adapted from Food Network). Make a big batch to serve at a party, or freeze for a relatively quick-to-fry-up snack (I unearthed a long ago frozen batch of these on Monday – still tasty!).
Fried macaroni and cheese balls are decadent, crispy, creamy – and a hell of a comfort food. They pair well with ranch dressing. Or marinara sauce. Alfredo. Probably other sauces. I find that they go great with a nice beer (a stout is good)!
You need to start them a day ahead of when you plan to serve them. It sucks, I know – but the results are just so darn tasty. I actually used to be afraid of frying foods (much hot! so burn!), but these were worth donning long sleeves and oven mitts for (an improvement from the days where I’d also wear a scarf and sunglasses). And, admittedly, Brie was kind enough to make the first batch (and most of the second, I really only did the frying). 🙂
Here she is hard at work (her arm, at least):
I hope I haven’t scared you off of making them – they’re great, I promise. Go ahead. Try them.
This is a guest post written by Doren Damico, she is sister to Adam, Brandie, and Brie, and cousin to Cat. She is a talented teacher and talented singer-songwriter. We can now add baking to the list of her many skills.
About a year ago, I spied a recipe for scones at the Qwerty Cafe. They looked so good my mouth started salivating. Scones! Gluten-filled Scones! Deadly, allergy inducing gluten! The dissidence was unbearable, my love of all breads and baked goods was either followed by extreme bouts of illness (due to a gluten allergy), or painfully unrequited. Those scones on the Qwerty Cafe website changed everything. I was inspired, enraged, and hungry for scones. This was just the right combination to fuel my search for the perfect gluten-free scone recipe, one that would fool even a wheat-based pallet. It took me a year and four attempts, with a dedicated gluten eating tasting crew, to finally arrive at my gluten-free scone heaven: coffee, scones and a good book. For all my gluten-free friends, here is a recipe to offer even your most discerning guests. Enjoy!
(Using a pre-mix is one of the best ways to find gluten-free success without the need to purchase several flours and leavening products. However, they are not all the same, and some are downright terrible. My gluten-free baking cookbook has a recipe for scones that requires 16 ingredients. The following recipe requires only 8 ingredients and was the only pre-mix I tried that had a great texture; dry, not too dry. There are suggestions for a dairy-free version, but I used butter and milk in the successful batch. I recommend that you hunt for this mix at an excellent health food store. Or merely order it online at www.pamelasproducts.com. This way, you’ll avoid disappointment and have more time for enjoying your scones.)
8 tablespoons butter cut in ½” pieces/well chilled
1 cup milk
½ cup dried fruit: cranberries
2 tablespoons milk
1 cup powdered sugar
Parchment Paper (recommended) or plastic wrap
Gather your ingredients
Place rack in top third of oven and pre-heat oven to 375°
Combine dry mix and sugar
Cut butter into dry mix until pea-sized crumbs are formed. You can use a stand mixer with paddle attachment or a pastry blender. You can also use 2 knives and a bit of calorie burn in your arms as you slice/slide the knives along each other in opposite directions through the mix and butter. It only takes a few minutes. (That's how I did this batch. A week later, one of my tasters bought me a stand mixer. He verbalized he didn't want me to work so hard. But I could read his subliminal message: MORE!)
Add milk, and dried fruit. Mix until just incorporated. (They say you can add nuts, but when I tried that, the scones broke up before the hand could get to the mouth. I also added too much liquid on one batch. If that happens, keep some rice flour on hand to sprinkle on the dough. But don't stir too much, or it will come out really dense.)
Scoop onto piece of greased parchment paper and gently form into a round or log, 1” to 1½” high.
Cut with greased knife into wedges and place on greased or parchment covered cookie sheet.
Bake for 20 to 24 minutes until just starting to brown.
Put 2 TBSP of milk into a bowl. Stirring, add powdered sugar. Grate a fragrant lemon skin and add a sprinkle to the sugar mixture. Brush or spoon a small amount onto each of the scones.
Serve as the highlight of a continental breakfast. But be careful! I made a batch on Christmas eve and mistakenly left them wrapped in plastic on the dining room table. Honestly, they were all gone before morning!
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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