Category: food

Croissant Pudding

By , December 11, 2013 18:46

This dish has become a staple in our family for Christmas morning breakfast.  It is just one of the best things and actually, the REAL reason I get excited for Christmas morning.  Yup.  I’m a fat kid.  I love me some custardy stuff.  It isn’t just for breakfast, either.  Essentially, it is a bread pudding.  Whatever you add to it (Or, in our case, whatever time of day you eat it), is really what determines its nature.  I’m actually going to make it for the restaurant as a dessert using a favorite holiday treat as an additive (I’ll post more on that when I cross that bridge…).  This serves about 4-6 normal people (3 in my house.  My bro-in-law and I are custard junkies), so you may want to double or triple the recipe if you plan on having seconds 😉 Picture will be posted at a later date, since I can’t seem to find it :/



  • 2-large eggs
  • 2/3C sugar
  • 2C milk (preferably whole)
  • 1/4 tsp salt
  • 4-large croissants (preferably day old) torn into large pieces


  • Preheat oven to 300*.  Lightly butter shallow baking dish.  Set aside.
  • In a large bowl, whisk together eggs, sugar, milk and salt until combined.
  • Add croissants, toss to coat and let sit to absorb liquid (about 10 mins).
  • Pour mixture into baking dish and smooth with spatula.
  • Bake until pudding has puffed up and a toothpick inserted in center comes out clean (about 40-50 mins).  Cool at least 10 mins before serving.


Carrot Cake

By , December 11, 2013 18:17


I have recently made this recipe for the restaurant.  I know what you’re thinking.  And the answer is: YES.  She WAS that good of a baker and her goods mesmerized people all around us.  This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting,  Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually.  But not this one.  I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake.  I totally get that.  I hate nuts in my cake.  I’m eating something soft.  Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them.  I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup.  My mommy spoiled me 🙂 Now go spoil yourself with this recipe 😀



  • 2C AP Flour
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2C Granulated Sugar
  • 1-1/2C Canola Oil
  • 4 Large Eggs
  • 2C Raw Shredded Carrots
  • 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
  • 1/2C chopped Walnuts (optional)


  • Preheat oven to 350* and grease 9’9″ pan
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together eggs, sugar, canola oil until well combined.  Add carrots and pineapple.  Add flour mixture and combine thoroughly.
  • Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting.  Also freezes well.



Banana Bread Pudding Brulee

By , December 9, 2013 17:43


While looking for bread pudding recipes, it was quite a struggle to find one that incorporated quick breads, as opposed to the usual day old baguettes.  I found a recipe for a pumpkin bread pudding brulee, which used the latter. Not exactly what i was looking for, but I read the recipe throughout anyway.  I found a new technique that I was DEFINITELY going to experiment with, which turned out to be a huge success!! YAY ME!! I did eventually find a recipe from Bobby Flay that incorporated pumpkin bread, along with pureed pumpkin (Which you can replace the bananas and banana bread with in this recipe!), so I added the brulee technique from the other recipe and voila!!  I used the Banana Bread Recipe that you can find on this website. I also served this with our Madagascar Bourbon Vanilla Ice cream (Recipe found within as well).  Enjoy!!!

Yields 16 Servings



  • 4C Heavy Cream
  • 2C Whole Milk
  • 12 Egg Yolks
  • 2 Vanilla Beans, scraped (or 2T Vanilla bean Paste, or 2T Madagascar Bourbon Vanilla powder, or 2T Vanilla Extract)
  • 1C Granulated Sugar
  • 6T Maple Syrup
  • 2C Mashed Bananas
  • 2 Loaves Banana Bread, cubed
  • 2C Brown Sugar (for the brulee)


  • Preheat oven to 325*
  • In a medium saucepan, bring the milk, cream, and vanilla bean and seeds (or whatever medium of vanilla you’re using) to a simmer.
  • In a large bowl, whisk together yolks, sugar, maple syrup, and bananas. Slowly add cream mixture, constantly whisking to avoid scrambling the eggs (if you’re using vanilla bean, remove pod at this time and lay out on a dishtowel to dry. This may be used to make vanilla sugar!!)
  • Place banana bread cubes into a shallow baking dish and pour the custard mixture over, allowing to soak in for about 15 minutes.
  • Ladle into ramekins or custard dishes and place in a water bath (a larger roasting pan with HOT water that comes about halfway up the sides of the ramekins. Or, you could just bake in the dish that you had them soaking in the first place. I prefer ramekins, since they’re individual serving sizes.
  • Bake for about 1 hour, or until the tops start to turn golden brown and the center jiggles slightly. Remove from oven and water bath.
  • Spoon about 1T of brown sugar on top of each of the bread puddings. Use a brulee torch or place under the broiler until brown and bubbly.  Serve warm with some Madagascar Bourbon Vanilla Ice Cream.

Spicy Caramel Sauce

By , December 9, 2013 16:55

IMG_3955 IMG_3873

Why conform to pop culture when you can WOW people with something different and off the beaten path?! With the resurgence of Salted Caramel EVERYTHING, its a nice change to check something unique out.  Now, I know what you’re thinking-“DUDE!! Salted Caramel is the S**T!!!” Undoubtedly, it is pretty amazing.  BUT Spicy Caramel Sauce is where it’s at.  Truly.  It has a veritable myriad of uses.  I have made it for Apple Streusel Dumplings (recipe coming soon!), Madagascar Bourbon Vanilla Ice cream topping,  swirled on top of a Bourbon Buttercup Squash Soup, drizzled over Carrot Cake with mascarpone whipped cream frosting, talks of cocktails, BBQ mops, Pork loin glazes, and so forth.  Enjoy this recipe and change it up a bit!! Don’t always go for what Starbucks tells you is hot (although I DO love me some Starbucks 😉 )



  • 2C Heavy Cream
  • 1C Apple Juice
  • 2 Star Anise
  • 8 Whole Cloves
  • 1 teaspoon Ground Ginger
  • 4 Cinnamon Sticks
  • 1/2 teaspoon Ground Nutmeg
  • 3C Granulated Sugar
  • 1C Water


  • Combine cream, apple juice, and spices in a medium saucepan.  Bring to a simmer, remove from heat, and let steep for about 20 mins.  Strain through a fine mesh sieve into a clean bowl and keep warm while preparing the caramel.
  • In a large saucepan over high heat, combine sugar and water.  DO NOT STIR!!! Let this boil until it reaches a deep amber color. SLOWLY add the cream mixture, constantly whisking until smooth. Remove from heat and let stand 5 mins for sauce to thicken up.  Keep refrigerated up to 2 weeks.