Blueberry Bread Pudding

Blueberry Bagels are my baby girls favorite snack, I had a few left over that were a bit too hard so I thought I would try my classic bread pudding recipe and use these instead of Challah bread.  I had seen blueberry bread pudding done before so I thought I would try it out.  The results were even better that I could expect.  According to my husband this is one of the best desserts I have ever made!  Try it out, it is sure to be a crowd pleaser! Any kind of bagel and fruit or chocolate combo will work!

Blueberry Bagel Bread Pudding
3 blueberry bagels or any other kind you want to try
3 eggs
2 cups heavy cream (half and half or homo milk would work, too)
1/2 tsp. cinnamon
1 tsp. vanilla
3 tbsp. brown sugar
1 cup blueberries
1 tbsp. dark rum
a good pinch of salt

Dice up the bagels, mix up the other ingredients, toss it all together, let it soak overnight, bake and dive in!

Cut up the bagels into big cubes. Put those cubes in a baking dish. You can also double this recipe and put it in a wide baking dish.

In a medium bowl, whisk together the rest of the ingredients. Feel free to play around with the flavors. Big fan of cinnamon? Add more. Bigger fan of rum? By all means. Add cocoa powder or raisins or chopped pecans. That's what makes bread pudding so great; the possibilities are endless. Now pour that mixture over the bread cover with fresh blueberries and press down.

Cover with a lid or plastic wrap, push down so all the bagel bits are submerged in the custard mixture. Let that soak in the fridge for at least eight hours and ideally for a day. Now take off the plastic, cover top with fresh or frozen blueberries, and bake it at 375 degrees for 35-45 minutes. The top will be crisp and golden, and the edges will be bubbling a little. Let it sit for a bit to slightly cool and set up. Then serve it up with ice cream, whipped cream, or a shot of rum.  I know, I know, thank me later!

My Cocktail of choice this evening!  Fresh and scrumptious Peach margaritas!  Thank You Martha Stewart!
These are Peachtastic! 

Frozen Peach Margaritas

Ingredients

• 1 package (16 ounces) frozen sliced peaches
• 3/4 cup tequila
• 1/4 cup triple sec
• 1/4 cup fresh lime juice (from 3 limes)
• 1/4 cup sugar
• 1 cup ice cubes

Directions

1. In a blender, combine 1 package (16 ounces) frozen sliced peaches, 3/4 cup tequila, 1/4 cup triple sec, 1/4 cup fresh lime juice (from 3 limes), 1/4 cup sugar, and 1 cup ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.

From Everyday Food, May 2009

Loaded Potato Salad! MMMMM!

 

I love potatoes! Baked and loaded are my favorite, but basically all potato dishes rock in my book! This potato salad is no different. I have never made potato salad as, like everything else, it is easier to buy, but now I am a convert and will never eat store bought again!  Martha has quite a few potato salad options available here!

Potato Salad With Sour Cream and Scallions

Ingredients

Serves 4

• 2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 3/4 cup reduced-fat sour cream
• 1/4 cup light mayonnaise
• 1/2 cup thinly sliced scallions, plus more for garnish (optional)
• 4 slices bacon, cooked and crumbled, for garnish (optional)

Directions

1. In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

From Everyday Food, July/August 2005

 Potato Salad is not very pretty but you get the idea, and who care's , it tastes amazing!

 

Magical Stuffed mushrooms

Well from time to time I will post my own non-Martha recipes and today is one of those days!  I used to have an Italian boyfriend who's mother made the most amazing stuffed mushroom caps.  She never wanted help in the kitchen, I am the same, but I would always find a reason to hover around while she made these to figure out her recipe.  This may not be the exact recipe but over the years I have added things and made it my own and these babies are magic in your mouth!

Charlie's Magical Stuffed Mushrooms:

1 package of large white mushrooms
1 package of baby bella mushrooms, stems removed and discarded
1 cup of Italian breadcrumbs or you can use regular bread crumbs and add some Italian seasoning
1 cup of good Parmigiano-Reggiano, finely grated
1/2 cup green onions or chives diced
2-3 large garlic cloves minced
1/4 cup cream cheese
drizzle of good quality olive oil

Preheat the oven to 350*

With a damp paper towel, gently wipe the mushrooms. Remove the stems of the white mushrooms, reserving for later use. If you pop out the stems there will be a perfect hole in the center for stuffing.
Finely dice the reserved stems and baby bella mushrooms.  In a medium bowl mix together the diced mushrooms, breadcrumbs, cheese, cream cheese, garlic and oinions. Slowly add some olive oil just to bind the ingredients together, not so much that the mixture becomes oily.

Mix with your hands just till everything binds together.  Season with salt and pepper to taste.

Stuff the mushrooms, using all of the mixture. Using a teaspoon works perfect.

 Bake for 15-20 minutes and let cool before you enjoy them!

 These are sinfully good!

Strawberries!

Yesterday Ella and I met some friends and enjoyed an afternoon at Springridge Farm.  It will still be a couple of weeks before we can pick our own but they did have some amazing little berries available and they smell wonderful!

I can not think of Strawberries without thinking of my favorite doll, Strawberry Shortcake.  I loved the dolls the toys and how yummy the hair smelled! I love that the 80's toys all got a makeover and are making a come back, it makes me so nostalgic!  I am however surprised how different she looks from the original but she is still cute! 

This gave me an idea for today's blog.  Strawberry shortcake 2 ways!

First up is the classic Strawberry Shortcake.  This is simple and quick and yum.  I made these for dessert last night and they were perfect!

 Strawberry Shortcake

Ingredients

Serves 8

• 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
• 1 1/4 cups plus 2 tablespoons sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
2. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
3. Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
4. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
5. Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

From Everyday Food, May/June 2003

I have wanted to try these ever since I saw them in the magazine a few years ago but of course never got around to it...until now!

Strawberry Shortcake Cookies are easy and delicious!  They are more like a mini cake than a cookie but they are delish!

Strawberry Shortcake Cookies

Ingredients

Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day 

 I wanted them large so I made 12 large instead of 36 small.

 They turned out fantastic!  The perfect size.

You can eat these plain....

or they make the most delicious strawberry ice cream sandwich!