Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce

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I hope everyone had a wonderful Fourth of July!

Mine was uneventful, which is fine by me. My dog, on the other hand, was not impressed by all of the fireworks going off throughout the neighborhood. Once I peeled her off the ceiling and let her know we were not being ambushed, she began to relax.

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Earlier in the day I found these giant blackberries and just had to bring some home.

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They are the inspiration for my Bread Pudding Cups with Blackberries. I wanted to make a dessert that was simple and comforting ( like cobbler or shortcake) yet decadent. The combination of juicy blackberries in a rich bread custard, drizzled with a white chocolate sauce laced with limoncello, definitely fits the bill.

I can’t wait for you to taste it! Yum!

Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce:

  • 7 cups cubed bread ( I used Croissants ) Brioche or Challah would be great as well
  • 4 eggs, beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice ( a blend of cinnamon, cloves, nutmeg, cardamom, lemon, allspice, ginger)
  • 1 1/2 cups blackberries

Place bread cubes in a large bowl. In a mixing bowl whisk together remaining ingredients except blackberries. Pour mixture over bread cubes and toss to coat. Let soak for about 15 minutes.

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Meanwhile preheat oven to 350 degrees. Place paper cups into a cupcake tin. Once bread has soaked fold in blackberries. Fill cups about 2/3 full with bread mixture making sure to get some blackberries in each cup. There will be a bit of leftover liquid in the bowl. Evenly disperse liquid in each cup.

Bake 350 degrees for 25-30 minutes.

Cool completely before serving. Drizzle with White Chocolate Limoncello Sauce and garnish with more blackberries.

White Chocolate Limoncello Sauce.

  • 5 ounces good quality white chocolate chips
  • 1/2 cup heavy cream
  • 2 teaspoons Limoncello
  • 1/2 teaspoon fresh lemon juice

Place chocolate chips in a bowl. Heat heavy cream just till boiling and remove from heat. Pour hot cream over chocolate and then whisk until melted and thoroughly blended. whisk in Limoncello ans lemon juice. let sauce cool a bit to thicken. Whisk again and pour over cooled bread pudding cups.

Enjoy!

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My Favorite Oreo Cookie Cheesecake

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Cookies and Cream, Yum! What’s not to love? I know, this is nothing new to the culinary world. But…. this is too good not to share.

As I was going through some notebooks full of old recipes, I came across this beauty. A rich and creamy New York style cheesecake loaded with big chunks of Oreo Cookies.

I found this recipe many moons ago in a Sunset magazine. The date on the page is 1987. Yep, 1987, that’s not a typo.

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Cookies and cream were all the rage back then and still are to this day.

This Cake uses an entire 1 1/2 pound package of Oreo cookies. Half for the crust and the other half broken up and cooked into the filling.

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It is absolutely decadent and worth every calorie. Hey, I just read an article today that said chocolate cake for breakfast is good for you. I think this one counts, right?

Anyway, it doesn’t matter if you have cake for dessert or breakfast, just eat cake!

Chocolate Cookie Cheesecake

  • 1 package (1 1/2 lb) chocolate sandwich cookies
  • 1/3 cup butter, melted
  • 4  8-ounce packages cream cheese, cut into chunks
  • 1 cup sugar
  • 1/3 cup heavy whipping cream
  • 6 large eggs
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla

In a food processor, whirl 1/2 package of the sandwich cookies, including filling, until they form fine crumbs. mix in butter.

Press crumb mixture into the bottom of a 9 inch springform pan ans about 1/2 inch up the sides. Chill crust to firm. About 20 minutes.

In the bowl of electric mixer beat the cream cheese, sugar and whipping cream at medium speed until smooth and creamy. Add eggs, flour and vanilla and beat again to blend.

Pour 1/2 of the cream cheese mixture into the chilled crust. Break the remaining cookies in half and scatter over cream cheese mixture, overlapping if necessary to use up all of the cookies. Pour remaining cream cheese mixture over cookies.

Bake in a 300 degree oven for about 1 hour and 20 minutes. until golden on top and and cake only jiggles slightly when shaken.

Remove from oven and cool on a rack. cover and chill and until cold. at least 4 hours. Overnight is better.

Before serving, run a knife between the cake and the pan sides. remove rim of pan and cut cheesecake into slender wedges to serve.

Makes 12-16 servings

 

Fresh Strawberry Coffee Cake

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I started out with the intention of making a banana bread recipe since I had a few overripe bananas on the counter. But when I went to use them they were a bit too far gone, so change of plan.

I had just bought some strawberries at the store the day before, and thought, why not make something with that instead.

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So I put some dry ingredients together and then went to grab the eggs from the fridge….. Dang! Not enough eggs. This is not starting out well. I set the dry ingredients aside and decided I better make a list to take to the store tomorrow so that I don’t forget anything else.

I feel like I’ve had to stop by the store every day this week because I keep forgetting one thing or another! I need to get better at making a list.

Anyway, I finally have what I need to complete this recipe. I decided that, instead of a bread, I would make a coffee cake. Kind of a cross between a bread and a cake.

I must say that it turned out quite delicious. I had a piece with my coffee this morning and another for dessert after dinner. It’s addicting!  Definitely worth that extra trip to the store………again.

Move over banana bread, there’s a new coffee cake in town!

Fresh Strawberry Coffee Cake

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 2 1/2 sticks butter, melted
  • 2 1/2 cups chopped fresh strawberries

Preheat oven to 350 degrees. I a mixing bowl sift together dry ingredients. Add eggs and melted butter and mix until combined. Fold in chopped strawberries. Pour batter into a greased 9×13 pan. Batter will be thick. Spread evenly in pan.

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Bake at 350 degree for 35-40 minutes or until toothpick comes out clean when inserted in the middle of the cake. Let cool thoroughly before serving. To serve, you can sprinkle with powdered sugar or serve with freshly whipped cream or just as is. Enjoy!