I love to make desserts for the kids, but whole big cake is just too much to have around, and besides it’s way too tempting for Jeff and me. Enter the baby bundt, I named it “baby” because it fills up about half of a bundt pan. This cake is Dashiell’s current favorite – it’s yummy, can be dressed up with whipped cream or ice cream, and cooks in 30 minutes. You certainly don’t need to make this cake as a bundt. I didn’t even have a bundt pan until about a month ago, when I found an extra one in my mom’s basement. A bit off topic, but the kids and I know Gigi’s basement is a treasure trove of surprises. Right now I have my eye on a panini press and some vintage Maryland food tins to add to my collection. Back to the recipe…now the bundt pan is staple for me. Anytime I am tempted to make cupcakes (usually from a box mix), I just dump everything in a bundt pan instead, it’s so much faster! Kids love cake, so whip this one up when you have a little bit of extra time.
I had never made bread pudding before, and honestly I get intimidated with desserts in anything bigger than a ramekin. But, I like to push myself out of my comfort zone and I am so glad I did! I needed to bring dessert to Jeff’s Dad’s house and this was SO GOOD that all three ladies had it for breakfast the next morning…including me!
Don't have day-old bread? Here's a speedy tip that works well for last-minute stratas and bread puddings. Cut the bread into cubes or slices (whatever the recipe requires). Place bread on a foil-lined baking sheet and bake in a 350 oven for 10-15 minutes, until lightly browned. Happy cooking!
5 Eggs, large
2 cups (1 pint) Heavy cream
1¾ cups Whole milk
1¼ cups Brown sugar, light, packed
2 tsp Vanilla extract
1 loaf Country style loaf, cubed
8 oz Semi-sweet chocolate chips
1 tbsp Sugar
Spray a 13 x 9 x 2 inch baking dish liberally with canola spray.
In a medium bowl mix eggs, heavy cream, milk, brown sugar and vanilla extract.
Place bread in the baking dish and pour the egg mixture over the bread cubes. Fold chocolate into the bread mixture.
Gently push bread down so it is soaked with the mixture. Allow bread to soak for 30 minutes before proceeding, stirring every 10 minutes or so.
Can cook right away or wrap in plastic wrap and cover with aluminum foil. Can be refrigerated overnight.
Sprinkle bread pudding evenly with sugar.
If cooking right away - bake in a 350 oven until the top is golden brown and slightly puffed, 50 - 60 minutes.
If refrigerated - remove 20 - 30 minutes ahead of time to take the chill off. Might need to add an additional 10 minutes to the total cooking time.
The chocolate comes in a 12 oz package. By all means feel free to add all 12 oz if you want to make the bread pudding more chocolate - y.
Looking for a fun Valentine’s baking project to do with your kids? Look no further – these cookies are easy to make and so yummy! In our house red velvet is one of the only flavors that everyone likes (anyone with more than one child knows what I mean), so I’m been experimenting with lots of red velvet lately…finally tired of chocolate for this child, vanilla only for that child…
These delicious cookies are thicker than a traditional sugar cookie, the texture is more cake-like. If you want them more red and less cocoa (the velvet part) simply decrease the cocoa powder to 1tbsp. My instructions call for a standing mixer, but a hand mixer will work just fine. I'm still learning from my mom to roll out cookies, and instead of the traditional separately the cookie dough in half, my mom taught me to make smaller batches - separating the cookie dough into quarters. It's easier to work with that way. Happy cooking!
1 cup Butter, unsalted, softened
2 tbsp Cocoa powder, unsweetened
1½ tsp Baking powder
½ tsp Table salt
2 eggs, large
1 tbsp Red food coloring
2 tsp Vanilla extract
2½ cups Flour, all-purpose, sifted
In a standing mixer, beat the butter on medium speed for about 1 minute.
Add sugar, cocoa powder, baking powder and salt. Mix until well combined.
In a small bowl, whisk together the eggs. Then add food coloring and vanilla extract. Whisk throughly.
Add half of the egg mixture and half of the sifted flour into the standing mixer. Mix until well-combined, scraping down the sides before adding the rest of the egg mixture and the flour.
Continue mixing until the dough has completely come together.
Divide dough into 4 parts and roll up in plastic wrap.
Chill for at least an hour. At this point you can refrigerate the dough for 3-5 days (any longer than you need to freeze the dough). If you refrigerate for more than 1 hour, you will need to give the dough time on the counter to take the chill off - I usually pull it out an hour before I want to start rolling the cookies.
Preheat the oven to 375 and cover 3 rimmed cookie sheets with parchment paper (you can do this on an ungreased cookie sheet, but I find parchment to be easier).
On a well-floured surface roll the dough to a ¼ inch thickness. Cut dough using cookie cutters and place 1 inch apart on the cookie sheets.
Bake 8-9 minutes, the cookies are done when the edges are firm and the bottoms are lightly browned. Let the cookies cool for 5 minutes on the cookie sheets before transferring to a wire rack to cool completely. If you don't have a wire rack, just slide the cookies on the parchment paper from the tray to the counter. It works just as well.