This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes.
This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe! (more…)
Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.
The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!
Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”
This post updated January 2016 as part of the #ThrowbackThursday photography project where I add better pictures to already delicious recipes.
Tortilla Espanola (Spanish Tortilla) is an easy and budget friendly dish that can be served at any meal, or served cubed as part of a tapas spread.
Wednesday night this week I walked into the house at 9:15 p.m. and I was starving. Since lunch earlier that day, I’d had a nonfat vanilla spice latte, 2 fun size candy bars and two Starburst candies. The Godfather also hadn’t eaten since lunch and he was ready to eat. Now. (more…)
This post updated September 2015 as part of the #ThrowbackThursday photography project, where I add better photos to already delicious recipes!
Welcome to my blog! I’m looking forward to sharing recipes with you and hopefully encouraging you to get creative and play in the kitchen too. Let’s begin, shall we?
I’m not a huge fan of pumpkin as a food trend. The pumpkin has been terribly abused and after one too many bad pumpkin incarnations, I actively avoided cooking with pumpkin (other than savory soups) until this year. We needed a dessert for Thanksgiving and I wanted something comforting and decidedly “fall”. I also happened to have some fresh pumpkin puree around and some Goodie Godmother challah bread.
I’m not going to say this is the perfect bread pudding, but it was so. good. We waited all of five minutes before sneaking bread hunks from the edges of the pan for “quality control” purposes.
The original photo…
Pumpkin Challah Bread Pudding
6cupschallah bread cut into 1” cubesleft out to dry overnight
cup¼ brown sugar
cup¼ granulated sugar
2cupsmilk (if you're lactose intoleratealmond milk is a great substitute!)
cup½ pecans or walnutschopped
If you don't have browned butter on hand, brown the butter now. To brown butter, place the desired quantity of unsalted butter into a saucepan over medium heat. Melt the butter and watch it as it "cooks", stirring constantly. After a few minutes it will give off a rich nutty aroma and turn brown. When this happens, remove from the heat immediately as it burns easily. Set aside.
Preheat your oven to 350 F
Combine eggs, milk, sugars, melted butter, vanilla, nutmeg, cinnamon and pumpkin puree in a bowl. Whisk until well combined.
Add bread cubes and allow to soak in bowl for about 5 minutes. Stir in pecan pieces.
Use butter or nonstick spray to coat a 9 inch pie pan or 8x8 inch casserole dish.
Pour bread mixture into pan and bake uncovered for 45 minutes or until the top of the pudding is brown and the center is set. If you find the top starts to brown too quickly, loosely cover with foil and continue to bake.
Remove and allow to set 10 minutes before serving.