Tuesday, October 21, 2014

Pumpkin Bread Pudding with Salted Caramel Sauce and Toasted Pecans

Good evening. I have been so busy today I forgot to post this. My weekend was so lazy and relaxing I wish I had another day. What about you? Did you enjoy yourself? What did you get up to? Reading, relaxing, soaking up the last of the sun before Winter sets in?

I made this Pumpkin Bread Pudding, and it is delicious and a little bit of a twist on bread pudding to suit the flavor of fall. Admittedly, the recipe came about because I was trying to do too many things while baking pumpkin bread and the bread overcooked. So rather than throw it away I made a little custard and made it into pumpkin bread pudding.

You can use any recipe for pumpkin bread that you like, you can even make a loaf from a box and it will work just fine. I think this is a unique dessert for the upcoming holidays and honestly would be great with a variety of breads. 

Pumpkin Bread Pudding

1 9 inch loaf of prepared pumpkin bread
Recipe HERE

Recipe from Bobby Flay Food Network
2 cups heavy cream
1 cup milk
2 Tablespoons vanilla bean paste
6 large eggs
2 tablespoons maple syrup
1 can (15 oz.) pumpkin puree
2 tablespoons Bourbon

Heat oven to 325. Cut loaf of pumpkin bread into cubes and place on baking sheet. Bake until toasted, about 15-20 minutes. Set aside. Prepare a 9 x 13 inch baking pan with butter, and scatter toasted pumpkin bread cubes across bottom.

In a medium saucepan, combine heavy cream, milk and vanilla bean paste. Bring to a simmer and set aside. In a large bowl combine eggs, maple syrup, pumpkin and whisk together.
Slowly whisk the cream mixture into the egg mixture, then add the Bourbon.
Pour the custard mixture over the pumpkin cubes and let sit for 15 minutes to soak in. Press down on the cubes to submerge.

Place the pan into a larger roasting pan and then pour hot tap water into the large roaster until it comes half-way up the sades of the pan containing the custard mixture.

Bake in the water bath until the sides are slightly puffy and the center jiggles, about 1 hour.

Remove pan from water bath and let cool for at least 30 minutes before serving.

Salted Caramel Sauce from American Heritage Cooking

Toasted Pecans

Place serving of bread pudding on serving plate, drizzle with caramel sauce and top with pecans.


Are you a fan of bread pudding? Do you like pumpkin? Than this dessert may be just the ticket. It is a fabulous dessert and an even better breakfast, after all pumpkin is a super food!

I hope that you try this, if so let me know and if you have a pumpkin recipe please share it with me, you know how I love pumpkin!

Have a great night!

Saturday, October 18, 2014

Friday Favorites from Waiting on Martha, Two Peas & Their Pod, Carmel Moments and More

Good morning! I love Fridays, the end of a work week and the endless possibilities ahead make me jump out of bed in anticipation of adventures ahead. 

My choices seem endless, walks along the ocean, drives in the country,  a stack of recipes waiting to be baked, an excellent book and of course time spent with my husband and pups. 

This week my favorites are all about Fall, entertaining, cooking, baking and nesting.

They say breakfast is the most important meal of the day and I would love to start my day with these Pumpkin English Muffins from Carmel Moments

Two Peas & Their Pod

Two Peas & Their Pod made this Butternut Squash Pasta filled with all of the flavors of Fall.  You will not believe how easy this pasta is to make, I made it twice this week and it is delicious.

The Hungry Mouse

What would a weekend be without dessert? The Hungry Mouse made a Brown Sugar Pumpkin Cheesecake with chocolate shortbread crust that looks and sounds delicious. I am definitely making this soon. 

Image Waiting on Martha

Waiting on Martha created a stunning tables cape to celebrate Fall. The flowers, the place settings, everything is a feast for the eye. So many great ideas for my own holiday entertaining.

The Neo-Traditionalist published an excellent list of reader recommended books this week. As someone who is a voracious reader I always enjoy recommendations from other book lovers.

I hope that you find something new here and of course if you have something to share please do.

Have a wonderful weekend.

Thursday, October 16, 2014

Breast Cancer Awareness Month: Think Pink!

Good morning! I am sure that you have taken note of all of the pink products, the pink uniforms and the pink ribbons around this month, that means it is time to think about breast cancer. It is time to raise awareness! 

I have written about my families experience many times on the blog. This month I just want to take a minute to remind you that breast cancer is a serious disease and that it can be prevented! Be vigilant with your self and remind a woman or all of the women in your life that you love.

Instead of reinventing the wheel I am re posting this post from last year.

Image from Julep and The Edith Sanford Breast Cancer Foundation

As you know October is Breast Cancer Awareness month and is a cause that is very close to my heart. If you have read my blog for awhile than you may have seen mention that my mother had breast cancer when she was 36, my cousin had it at 35 and sadly passed at 39, her mother was diagnosed several years later and several of my grandmothers sisters passed from the same disease. 

Ladies CANCER is a scary and deadly disease but it can be detected early with monthly self breast exams and yearly mammograms. Yes, they are a little uncomfortable (not painful) but isn't a few minutes of discomfort worth a little peace of mind? 

I urge you to take care of your health as well as the health of your friends and family by encouraging them to get yearly mammograms.

If you would like more information please visit The Edith Sanford Breast Cancer Foundation to learn about the current research and tirals being done, to give a donation of to learn more about prevention.

In addition you can visit The American Cancer Society for new studies and information on all cancers.

I hope that you have a great day!

Tuesday, October 14, 2014

Raspberry Filled White Almond Cake Frosted with Whipped Vanilla Bean Butter Cream

Good morning! How was your weekend? Mine was great, my husband and I took a few long walks and by that I mean about 10-12 miles along the ocean. Yes we are crazy like that especially if the reward is an almond croissant from the French bakery. The weather was perfect and honestly walking along the ocean is so beautiful especially when for long stretches you are the only one there.

October has been keeping my busy, three birthdays, travel, a new car, and various other projects, as well as lots of baking and cooking. Both of which I enjoy at any time but more so in the Fall and Winter when I am in my nesting mode.

This past week I made, if I do say so myself, the most scrumptious cake to celebrate my husbands birthday. Believe it or not, it was not chocolate or carrot cake, after all it was his birthday. In the past I have made one or the other and tried to convince him how much he loves them. This year I decided to try something new, something that resembled our wedding cake which he loved. Our wedding cake was a white almond cake, with fresh raspberry filling, a layer of cheesecake and vanilla bean butter cream. This cake has the same flavors minus the cheesecake. I was lazy, what can I say. 

This cake is so easy, it starts with a mix.  Yes, I know there are some of you who are baking purists and will poo, poo this but I have seen this white cake recipe on Pinterest for over two years and I wanted to try it. I believe the original recipe is from allrecipes.com and it has now been adapted several times.

After you make the cake you make a berry filling and lastly you whip together lots of butter and sugar and you have the perfect frosting! Put it all together and voila...the most scrumptious cake perfect for a party or just to enjoy to celebrate an ordinary day.

White Almond Cake with Raspberry Filling and Vanilla Bean Butter Cream Frosting

White Almond Cake

1 package white cake mix
1 cup of all purpose flour
1 cup of white sugar
3/4 tsp salt
11/3 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla
4 egg whites 

Preheat oven to 325. Grease and flour your cake pan(s), 2 8 inch pans or 1 11x13" pan. 

Stir together cake mix, sugar, salt, and flour. Pour in sour cream, water, oil, extracts, and egg whites. In an electric mixer on low, mix all ingredients together until ingredients are moistened and mix, about 4 minutes. There will still be a few lumps. 

Pour into prepared pans. Bake about 20-25 minutes. All ovens are different so be sure to watch your cake. Cake is done when a toothpick comes out clean and cake is golden.


11/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup of sugar

Place all ingredients in a saucepan  and bring to a boil over over medium- high heat. Keep stirring until thickened. Let cool completely. 

Recipe from Sweetpolita

3 sticks of butter softened
2 tablespoons vanilla bean paste
3 cups of powdered sugar sifted
3 tablespoons of heavy whipping cream


Beat softened butter in the bowl of an electric mixer on high for 6 minutes until light and fluffy. Then add the sifted powdered sugar, and vanilla bean paste. Then add the heavy cream. Beat for 8 minutes until white and fluffy!

To assemble the cake, cute the layers in half and place one layer on a plate. Pipe a circle of frosting around the layer and then spoon raspberry filling into center. Repeat using remaining layers. Then spread a light layer of frosting over entire cake and place in refrigerator for 15 minutes, this will catch all of the crumbs. Then frost cake with remaining frosting. Decorate the top with a few berries and serve. 


I used 4 6" cake pans and made 1 3 tier cake, saving the other layers for another cake that I was making. 

I hope that you try this cake, I promise that you will love it! Did you bake or make anything yummy this weekend? If so, please share I would love to hear all about it!

Have a fabulous week!

Linking to:
Refresh Restyle

Tuesday, October 7, 2014

Happy Birthday Mom! 15 Lessons I Learned from My Mom

 Good morning! Today is my mom's birthday so I wanted to take a minute to wish her a Happy Birthday and to say, I LOVE YOU MOM and I miss you! 

As I have done the last few years, I thought I would share a few lessons I learned this year from my mom.

I love you mom! I hope that you have a fabulous day. I will see you soon!

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