Mango Coconut Milk Shake

mango-colada

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

I had this combo of mango and coconut milk drink in mind for quite sometime now. This year, I have to yet taste sweet mango, as my frequency to mustafa visit has reduced. I got few Banganapallis as usual last time in an Indian grocery. But not sweet at all. Vj usually have it as side dish for rice. So it was not an issue. I like to have as such, but because of my sweet tooth I like only if it is sweet.

So used one of the mango to make drinks to use it. I had some leftover coconut cream from a recent shoot. Though I avoid buying ready made coconut cream, since I wanted for a recipe, bought. There was a little leftover, so did not want to waste it. I suggest to use fresh coconut milk or if store bought, watch out for the additives and preservatives before buying.

Mango coconut milk shake

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

Ingredients

  • 1 Mango chilled
  • 1/2 cup Coconut milk chilled
  • 1 tsp Lemon juice
  • 2 tbsp Sugar or adjust as per your requirement

Instructions

  • Slice the mango along the seeds, scoop out the pulp. Chop roughly.
  • Place mango, coconut milk, sugar, lemon juice in a blender.
  • Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.

Notes

  • I used coconut cream, so diluted 1/4 cup cream with 1/4 cup water. 
  • You can adjust coconut milk quantity according to the consistency you like.
  • Roughly, the chopped mangoes were 1 cup.

Mango coconut milk shake method:

  1. Slice the mango along the seeds, scoop out the pulp. Chop roughly. Place mango, coconut milk, sugar, lemon juice in a blender.
    mango-step-1
  2. Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.mango-step-2

Enjoy immediately.

Source link

Perfect Vanilla Cake

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Can you even believe that in all the year (almost 10!) that I have been blogging, I have never posted a recipe for my favorite vanilla cake! I have shared my favorite vanilla cupcakes, which is very similar, but I have made a few adjustments to make the recipe perfect in cake form.

This Homemade Vanilla Cake is Easy, Soft, and Moist!

So often are homemade vanilla cakes too dense, or dry with that “cornbread” texture. It’s pretty dang hard to get that boxed cake texture…trust me I have tried. But what’s so great about a homemade vanilla cake is the flavor, and that is definitely not something you can’t get in a boxed mix!

My Vanilla Cake recipe will give you a soft, tender crumb thanks to the buttermilk, with a buttery, vanilla flavor. Top the cake with my creamy buttercream and you have the world’s most classic birthday cake, or cover it with fondant for something a little more fancy!

How To Make The BEST Vanilla Cake

So since we’re going back to basics today, I have a few steps that will ensure the best results for you vanilla cake! None of the tips I am going to share are difficult at all. They are just easy suggestions that will ensure cake success that came from a lot of trial and error.

What kind of flour should I use in this vanilla cake?

The trick to this vanilla cake recipe is Cake Flour. It always produces a more tender crumb. Certainly you CAN use all purpose flour, and I used to think it wouldn’t matter too much, but it does. Oh friends, it does. I even went as far (like with the cupcake recipe) where you use a combo of all purpose and cake flour, which I think is totally fine for cupcakes. But for a cake, I truly feel that 100% cake flour is the way to go. Cake flour has less protein content, and forms less gluten when you mix it giving you a more airy texture!

Also note that I am not a huge stickler for sifting the flour or dry ingredients together. What I do, is add the baking powder and salt in with the eggs and vanilla. I find this gives them plenty of time to get evenly mixed into the batter. I love baking, but I really try and cut down on steps that I feel are unnecessary. It also saves me from washing another bowl. Some might argue this, I have never had an issue!

Can I Over Mix the Cake Batter?

DON’T OVER MIX THE BATTER! Once you add the flour and buttermilk in alternating portions you want your batter to be smooth and creamy, but you don’t want to overdo it. This will make your cake tough, and not as tender. The more you mix, the more gluten forms, which you don’t want for a light, fluffy cake. You want to want everything to be combined, but that’s it! It will take less than 30 seconds after the last portion of flour is added. And again, SCRAPE THE SIDES OF THE BOWL!

Why buttermilk? 

Another non-negotiable is buttermilk. The acid in the buttermilk combined with the baking powder produces the most tender crumb by breaking down the long strands of gluten. If you catch yourself in a pinch and don’t have buttermilk in your fridge, here’s a buttermilk substitution.

Please note: I do recommend first to sub in milk with lemon juice or vinegar for the buttermilk, as stated in the graphic below. If you don’t have either of those, you can sub in plain yogurt as a last resort.

How To Prevent Your Cake From Sticking to the Pan

Don’t skip using parchment rounds in the bottom of the pan. I know this might be another step you might want to skip, but it’s really a simple step to take to ensure the cakes release from the pan easily. Here’s what you do:

  1. Use a baking spray to coat the pans.
  2. Cut circles of parchment paper out that fit into the bottom of the pans.
  3. Place the parchment in the sprayed pan, and spray it again!

There is  NOTHING worse than going to all the trouble of baking a cake and having it stick. You might swear that you greased or coated the pan enough…but please, just add the parchment paper for insurance. This cake has a high sugar content and will easily stick to the pan if not properly prepared.

Quality Ingredients Are Key!

Use the best ingredients you can. This is something I feel very strongly about when baking “basics”. Ingredients can make the difference between your cake going from good to AMAZING.

High quality ingredients include:

  • Pure vanilla, not imitation.
  • Real butter, never artificially flavored margarine.
  • Quality Cake Flour

*I use salted butter in this recipe, (as I do in most of my recipes) which is completely personal preference. If you have a salt sensitivity, feel free to use unsalted.

How to Frost Your Cake

Frosting is the the fun part of cake baking. And do NOT worry, I am far from an expert cake decorator. I firmly believe it doens’t have to look good to taste good. But with that said, there are a few things you can do to make your cake pretty!

Leveling Your Cake

When the cakes are baked they might have formed domes on top. Domes are a visual indicator that your cake has risen and will likely be light and airy on the inside! So yay for domes! BUT domes aren’t great when you want to stack your cakes. Simple fix, friends!

Don’t get too hung up on being perfect. No need to buy a fancy cake leveler, although, they are nice, they’re not necessary at all! Just let your cake cool completely and grab a serrated knife. and carefully trip off any dome at the top, so the cakes will stack evenly.

Do You Have To “Crumb Coat” Your Cake?

Sometimes I trim the sides a little bit if something isn’t perfect. But just know, the more you trim, the more crumbs you will get in your frosting, which is why a crumb coat is very important to get a perfect finish! So you don’t HAVE to, especially if you’re going for that rustic look, but if you want a perfect finish on your cake, a crumb coat is a good idea.

What frosting should I use?

This cake is the perfect vehicle for frosting, and a great way to get creative! The “naked” technique that I used in the pictures is an easy frosting style. All you do is add a layer of frosting in the middle and lightly coat the sides. In these pictures and in the video below I used my Perfect Buttercream Frosting. I love it so much!

You can even slice each layer in half and create a fabulous 4 layer cake! If you choose to do this, increase the frosting amount by at least 50% so you have enough!

Here are a few other frosting recipes that are amazing on the Vanilla Cake:

I hope these tips have helped! Vanilla cake seems so simple, but can often give varied results. So, I hope these tips and vanilla cake recipe will be your go-to recipe from now on!

Description

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Ingredients

  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 cups cake flour
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F. Coat 2, 8 or 9- inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 9- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer, fitted with paddle attachment mix the butter and sugar together for 2 minutes. Add in the oil, eggs, vanilla, baking powder, and salt, and continue mixing for an additional minute until smooth and combined, scraping the sides of the bowl as necessary to make sure everything is evenly mixed.
  3. Turn the mixer to low speed and in alternating portions add in the buttermilk and flour, beginning and ending with flour. Mix for 30 seconds, until combined and smooth, again, scraping the sides of the bowl as needed.
  4. Pour half of the cake batter into each prepared pan.
  5. Bake for 30 – 35 minutes, or until the center of the cakes are set, and a toothpick inserted in the middle comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, and then remove the cakes and allow to cool completely on a wire rack.

Notes

Frost the cake with your desired frosting. I used my Perfect Buttercream Frosting in the pictures and video for this recipe.

If you’re making ahead, wrap the cakes tightly in cling wrap and store at room temperature for up to 2 days. Alternately you can wrap the cakes in cling wrap, then place them each in a large zip-top bag and freeze for up to a month.

Keywords: best vanilla cake recipe, perfect vanilla cake recipe, moist vanilla cake

Source link

Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Cookies are the ultimate dessert mashup! These soft, buttery chocolate chip cookies are filled with a thick, creamy layer of cheesecake for a two-in-one sweet treat!

Oh you are in for a TREAT today. I decided to combine my two all-time favorite desserts, chocolate chip cookies and cheesecake into one EPIC cookie!! You know I am a big stuffed cookie guy. Remember my Frosting filled Chocolate Chip Cookies, or my Nutella Filled Chocolate Chocolate Chips Cookies, OR my Peanut Butter Filled Chocolate Cookies? Yeah well…it’s kind of my thing.

And really, why have one dessert, when you can have two? That’s also kinda my thing. My jeans will concur.

Cheesecake Stuffed Chocolate Chip Cookies

I feel like these cookies are the answer to my dessert dreams. I love cheesecake so much and have the BEST Cheesecake Recipe here on my site, but cheesecake requires a bit of time. It bakes for almost an hour, and then it has to chill completely…so while it’s an amazing make ahead dessert for entertaining, it’s not an instant gratification-type sweet treat. Enter Cheesecake Stuffed Cookies. 

The “cheesecake” filling is actually more of a cream cheese frosting, but let’s not get technical.

Cream Cheese Cookies Recipe

Here’s What You Need For These Cheesecake Stuffed Cookies

The ingredients for these cookies are super basic, and no fancy equipment is necessary. No water baths, no springform pans. Just a mixer and a baking sheet!

  • Cream Cheese: The trick to making the cheesecake filling is keeping the cream cheese cold. SO start this recipe with cold, cubed cream cheese. It will mix up just fine, you don’t have to worry if there are any small lumps, and it will save you chill time!
  • Powdered Sugar: You want the cheesecake filling to be sweet, and the easiest way to do this is powdered sugar! I don’t recommend using granulated, as it will be grainy in the filling.
  • Butter: I always use salted butter, unless otherwise specified. I know this is a little taboo when it comes to baking experts, but I honestly just prefer it. If you are sensitive to salt, absolutely use unsalted, or go ahead and leave out the added salt in the cookie dough!
  • Light Brown and Granulated Sugar: These are both standard ingredients in chocolate chip cookies! Pack the light brown sugar when you are measuring it!
  • One Egg PLUS an Egg Yolk: This is a trick I use when I’m making cookies that I want to be on the thicker side. The extra yolk gives a slight richness to the dough, while adding a little more moisture, but not too much.
  • Vanilla: I always use Pure Vanilla Extract. The flavor can’t be matched!
  • All Purpose Flour: Don’t worry about mixing flours for this recipe. The texture comes from the crisp edges of the cookie and the soft cream cheese filling.
  • Salt and Baking Soda: These are two more standard cookie ingredients. Like I said above, if you are sensitive to salt, and are already using salted butter you can omit the extra salt in the recipe. I am a salty girl, though, which is why I include it!

How To Make Cheesecake Stuffed Cookies

How Do I Stuff The Cookies With Cheesecake?

Filling the cookies with the cheesecake mixture is pretty easy! I do have a few tips for ultimate success, though!

  1. As stated in the recipe start with cold cream cheese. You will mix this with powdered sugar until it’s smooth, but it will still be cool. Once you mix that together, scrape out the mixing bowl and place the cream cheese mixture in the fridge to keep it cold while you make your cookie dough.
  2. Once you’ve mixed your cookie dough up, use a MEDIUM cookie scoop (which holds slightly less than 2- tablespoons) to scoop out the dough. This will ensure that all your cookies are the exact same size. I like this cookie scoop.
  3. Once you have the dough scooped out, flatten it out. Scoop out 2- teaspoons of the cream cheese mixture and place it in the center of the dough. I have a 2- teaspoon measuring spoon, but if you don’t, after you measure out 2- teaspoons a few times, you will get the feel of the amount and most likely won’t need to measure it anymore.
  4. Form the cookie dough around the cream cheese mixture, making sure to seal it up. It doesn’t have to be perfect, just do your best!
  5. Roll the dough into a ball and place the balls onto a baking sheet 2- inches apart.

Pro Tip to Making Your Cookies Pretty

  • If they come out of the oven misshapen, use a spatula to form them back into a circle. This dough doesn’t spread a whole lot, but if you feel like you need to, just use the spatula to mold them as soon as they come out of the oven before they’ve cooled at all!
  • Reserve some of your chocolate chips when you add them into the dough. Just set them aside for when the cookies come out of the oven and place a few extra chips on top to give them that “perfect”, bakery-style cookie look!

Do You Need To Refrigerate These Cookies After They’re Baked?

Ok, here’s the deal. These cookies are filled with cream cheese, so you might wonder if they need to go in the refrigerator.

The short answer is yes.

The long answer is, I actually don’t. Ugh I know. I just don’t like cold cookies!! I will say, though cookies usually don’t last more than a day or so in my house, so I don’t worry too much about spoiling. But if these are going to be around for a few days I would err on the side of caution and pop them in the fridge in a zip-top bag. You can easily heat them up in the microwave for a few seconds to warm them up again.

Cheesecake Cookies are chocolate chip cookies filled with a thick layer of cheesecake

Looking for MORE Stuffed Cookies? Try These:

OR Maybe Now You’re Craving Cheesecake I know I am! Try These:

Print

Chocolate Chip Cookies stuffed with a thick, creamy layer of cheesecake

Cheesecake Stuffed Chocolate Chip Cookies


Description

Creamy cheesecake fills these thick chocolate chip cookies for the ultimate cookie treat!


Ingredients

Cheesecake Filling

  • 8– ounces cream cheese, cubed
  • 1/2 cup powdered sugar

Cookies

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, plus 1 egg yolk
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups all purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary. Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough.
  3. Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.
  5. Using a medium (2- tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a flat circle. Scoop 2- teaspoons of the cold cream cheese mixture out and place each scoop in the center of the flattened dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside.
  6. Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.
  7. Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Store airtight refrigerated for up to 5 days. I love popping them in the microwave for about 10 seconds to warm them up and make them gooey.

I will say, I have made these and kept them at room temperature overnight and they were fine!

Keywords: cookies and cups, cookie recipe, stuffed cookie, cheesecake, cream cheese, chocolate chip cookie, chocolate chip cookie recipe

Cheesecake Stuffed Chocolate Chip Cookies

Source link

Mango strawberry popsicles, summer treats


mango strawberry ice pops

Mango strawberry popsicles is are best homemade treats this summer for your family. Perfect to make use of the ripening mangoes and strawberries.

I love mango strawberry combination a lot. Have made smoothies with the combination, but wanted to try popsicles with this flavour and colour combination. Recently had some strawberries in the fridge and wanted to make use of it. I don’t like to have strawberries as such, so made these popsicles finally.

mango strawberry popsicle

Very simple, no fancy ingredient or process. I have used white sugar, but you can use your choice of sweetener, according to your preference. I have not used water in this. So the layers are defined. I wanted marble effect though and gave a stir, still it was not mixed as I didn’t do it properly. So it is upto you to have which look you want. Since the puree are thick it will maintain the layers.

Click here for cup measurements

mango strawberry ice pops

Print
Pin

Mango strawberry popsicles

Mango strawberry popsicles is are best homemade treats this summer for your family. Perfect to make use of the ripening mangoes and strawberries.

Ingredients

  • 1 cup Mango sliced
  • 12 strawberries
  • 4 tbsp Sugar

Instructions

  • Place fresh mango pulp and 2 tbsp sugar in a blender. Grind smoothly.

  • Grind strawberries and remaining sugar well.

  • Take popsicle mould and fill it with the ground puree as layers.Insert the popsicle sticks/ handles and freeze for minium 12 hrs.

  • To demould the popsicles, show under running water or dip in warm water for 30 seconds and pull the handle gently.

Notes

  • Since we don’t add water, the texture of the popsicle will be not hard.
  • I used small popsicle moulds from IKEA, so the fruit purees did not mix that much.
  • Depending on the popsicle moulds capacity, the count will change. 

Mango strawberry popsicles method:

  1. Place fresh mango pulp and 2 tbsp sugar in a blender. Grind smoothly.
    first-grind-mango
  2. Grind strawberries and remaining sugar well.
    second-grind-strawberry
  3. Take popsicle mould and fill it with the ground puree as layers. Insert the popsicle sticks/ handles and freeze for minium 12 hrs.
    Layer-moulds
  4. To demould the popsicles, show under running water or dip in warm water for 30 seconds and pull the handle gently.
    lastly-pull-out

Enjoy the popsicles as mid day summer treat or after meals.
mango strawberry ice



Source link

Mamidikaya pappu, mango dal recipe


mango dal Mango dal recipe is special Andhra dal serve as a part of lunch menu. Tangy, flavourful dal with a hint of jaggery which makes it perfectly balanced.

Last year once I tasted mango dal in an Andhra restaurant. The same day as I tasted the Carrot sambar with garlic ☺. I even tried once, but could not get it in right taste. Made again couple of days back as it is mango season. Though these days raw mangoes are available 365 days a year here, the mangoes we get in the season are the best.

I used combination of dal this time and totally loved the texture, taste and flavour. So close to what I had at the restaurant, yummiest! I partially adapted from here to have an idea about the authentic flavour. Made with more dal but it was too much in quantity, so I am writing the recipe with reduced dal quantity alone.
mango dal recipe
Actually I loved this so much that I had it as such and skipped my rice 😉. Definitely making this often as this is my recent favorite mango recipe, as well as dal recipe.

Click here for cup measurements

mango dal

Print
Pin

Mango dal recipe

Mango dal recipe is special Andhra dal serve as a part of lunch menu. Tangy, flavourful dal with a hint of jaggery which makes it perfectly balanced.

Ingredients

  • 1 Mango raw & unripe
  • 1/2 cup toor dal
  • 1/4 cup moong dal
  • 4 Garlic cloves crushed
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 green chillies
  • 1 tsp jaggery powdered
  • Salt as needed

To temper

  • 1 tbsp Ghee or oil
  • 1/2 tsp Mustard
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 1 sprig curry leaves

Instructions

  • First cut mango into two, eliminate the top part with stalk. Take out the seed.Slice and chop into cubes.

  • Take a small pressure cooker, add toor dal, moong dal, chopped mango, red chilli powder, chopped chilli, turmeric, jaggery and salt.

  • Pressure cook for 3 whistles with 2 cups water.

  • Once pressure reduces by itself, open and give it a gentle mix.

  • Heat a pan with ghee or oil and splutter mustard. Add cumin seeds, asafoetida,crushed garlic and let it turn fragrant.

  • Transfer to the cooked dal and give it a mix.

Notes

  • Chop mango as big chunks. Mango which takes long time to cook is best for this dal as it will not get dissolved in the dal.
  • Adding mango with skin gives more flavour.
  • Adjust spice according to the tanginess to balance it.

Mango dal method:

  1. First cut mango into two, eliminate the top part with stalk. Take out the seed. Slice and chop into cubes. Peel and crush garlic roughly. I used my knife itself to smash.
    step-1-dal
  2. Take a small pressure cooker, add toor dal, moong dal, chopped mango, red chilli powder, chopped chilli, turmeric, jaggery and salt.
    step-2-dal
  3. Pressure cook for 3 whistles with 2 cups water. Once pressure reduces by itself, open and Give it a gentle mix.
    step-3-dal
  4. Heat a pan with ghee or oil and splutter mustard. Add cumin seeds, asafoetida,crushed garlic and let it turn fragrant. Transfer to the cooked dal and give it a mix.
    step-4-dal

Serve with hot rice, ghee. The mild garlic flavour is really nice along with asafoetida and mango in the dal.
mamidikaya pappu



Source link

Italian Sausage Pasta


This Italian Sausage Pasta is so flavorful and delicious. This meal is so easy and quick. The Italian sausage adds so much flavor to the creamy tomato sauce. This recipe is outstanding and tastes restaurant quality without the expense or need to leave the comfort of your own home.

This Italian Sausage Pasta is so flavorful and delicious. This meal is so easy and quick. The Italian sausage adds so much flavor to the creamy tomato sauce. This recipe is outstanding and tastes restaurant quality without the expense or need to leave the comfort of your own home.

I hope you all had a fantastic Easter. I took a little bit of time off to enjoy spring break and the holidays with my family but I am so excited to be back and posting with you again. I have SO many yummy recipes that I can’t wait to share, starting with this incredible Italian Sausage Pasta.

There are some recipes that I make that I truly feel are restaurant quality and taste delicious and this one happens to be one of them. The beautiful thing is it whips up really quick and is so easy.

My entire family devoured this recipe and I know it will become a new staple just as it is now in my home.

The sauce is a creamy tomato base with heavy cream, beef broth, onion and of course the Italian sausage. It is a beautiful blend of flavors and the presentation is gorgeous.

This Italian Sausage Pasta is so flavorful and delicious. This meal is so easy and quick. The Italian sausage adds so much flavor to the creamy tomato sauce. This recipe is outstanding and tastes restaurant quality without the expense or need to leave the comfort of your own home.

Italian Sausage Pasta

 

Author:

Recipe type: Dinner

  • 1 package fettuccine noodles, cooked according to package directions
  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 1 pound Jimmy Dean hot Italian sausage
  • 6 ounce can tomato paste
  • 1¼ cups beef stock
  • 1 cup heavy cream
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large skillet, heat olive oil and cook onion over medium high heat.
  2. Add sausage and cook until there is no pink.
  3. Add tomato paste, beef stock, heavy cream, milk, and salt. Stir and bring to boil and reduce heat to low and simmer for 5 minutes until sauce becomes thickened.
  4. Stir in pasta and serve with fresh Parmesan cheese and Italian parsley.

3.4.3177

Enjoy!





Source link

Chocolate Croissant Bread Pudding


This Chocolate Croissant Bread Pudding will be one of THE BEST things you EVER eat. The flavor is truly spectacular and the texture is phenomenal. Chocolate is scattered throughout each and every bite of the delicious buttery and flaky croissants. The chocolate syrup is the perfect finishing touch. This will be a recipe you revisit over and over again! 

This Chocolate Croissant Bread Pudding will be one of THE BEST things you EVER eat. The flavor is truly spectacular and the texture is phenomenal. Chocolate is scattered throughout each and every bite of the delicious buttery and flaky croissants. The chocolate syrup is the perfect finishing touch. This will be a recipe you revisit over and over again! 

If there is one recipe that I feel goes under the radar on this blog that deserves the spotlight and a standing ovation it is The Best Ever Croissant Bread Pudding. Every review is positive and raves about it and I HIGHLY suggest you give it a try! You don’t even know what you are missing out on!

This version equals it in deliciousness, but it’s different. The chocolate in this recipe really is extraordinary. If you like chocolate, you need to tune into this recipe.

This Chocolate Croissant Bread Pudding will be one of THE BEST things you EVER eat. The flavor is truly spectacular and the texture is phenomenal. Chocolate is scattered throughout each and every bite of the delicious buttery and flaky croissants. The chocolate syrup is the perfect finishing touch. This will be a recipe you revisit over and over again! 

The base consists of buttery flaky croissants submerged in a sweet chocolate egg batter with and chocolate chips scattered throughout.

I buy a box of large croissants from a local grocery store bakery and chop them up to use for this recipe. The croissants really transform bread pudding from blah to WOW! The texture is SO much better than a standard loaf of bread. Once you try these bread puddings, there is no going back.

This recipe completely disappears each and every time its made. Trust me when I say, this is one recipe you don’t want to pass up on.

This Chocolate Croissant Bread Pudding will be one of THE BEST things you EVER eat. The flavor is truly spectacular and the texture is phenomenal. Chocolate is scattered throughout each and every bite of the delicious buttery and flaky croissants. The chocolate syrup is the perfect finishing touch. This will be a recipe you revisit over and over again! 

Chocolate Croissant Bread Pudding

 

Author:

Recipe type: Breakfast

  • 10 cups pre-made croissant rolls, cut into one inch pieces
  • 1 cup half and half
  • 2 cups heavy cream
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 3 Tablespoon chocolate syrup
  • 1½ cups semi sweet chocolate chips
  • ½ cup butter
  • ½ cup sugar
  • ½ cup buttermilk
  • ½ cup semi sweet chocolate chips
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  1. Spray a 9×13 baking dish with cooking spray.
  2. Place croissant cubes in the bottom of pan.
  3. In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and chocolate syrup. Whisk until smooth and well blended. Pour over the top of cubed croissants. Gently fold in the chocolate chips. Smoosh the croissants down with your hands to make sure everything gets coated.
  4. Cover with foil and refrigerate for 1 hour.
  5. Preheat oven to 350 degrees F.
  6. Bake uncovered for 50-65 minutes. Baking time will depend on your oven. I usually cover the top of the casserole with foil during the last 20 minutes of baking to prevent over browning.
  1. In medium sauce pan over medium heat, combine butter, sugar, chocolate chips, and buttermilk. Bring to a boil and cook, stirring constantly for 1 minute, or until the sugar is completely dissolved.
  2. Remove from heat and baking soda and vanilla.
  3. Serve over bread pudding.

3.4.3177

Enjoy!





Source link