Happy Thursday everyone! These past few weeks have been filled to the brim with school, gymnastics, and music, but I’m glad I can finally share another recipe with you!
I have to confess, I have not been doing too much baking lately, but I was able to whip up this delicious recipe for Thanksgiving. I had compiled a whole list of things I wanted to make, but instead of spending my day slaving away in the kitchen for dessert (the best course, but not too good for you I’m afraid), I ended up just spending some time sleeping and hanging out with my family. It was great, but now I have the holiday season ahead of me to look forward too!
Pumpkin is one of my favorite things to bake with because of it’s versatility. I’ve made things ranging from buttercream to granola to whoopie pies with this wonderful fall ingredient, but now I got to experience another way that pumpkin could be used in a delicious and moist bread pudding. My dulce de leche wasn’t too pretty so it’s not in the picture, but it truly brings the entire dish together with it’s creamy, caramel like qualities. I hope to be back soon!
Preheat oven to 350 degrees. Prepare a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, vanilla, cinnamon, ginger and nutmeg. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
I hope you guys are enjoying this gorgeous summer weather! I know that this past week has been absolutely incredible for me. My family and I made our way up to the Berklee College of Music to participate in a week long program for the Mark O’Connor Alternatives Strings camp. This was certainly not our first time attending this week long festival, but this was our first time at the Berklee location. Oh my gosh, this has to be one of the best weeks that I ever remeber having. Along with taking classes with some legendary fiddlers, I made so many new friends from all over the United States, and seeing some old friends for our annual week together.
On top of hanging out and jamming with my friends, my dad was kind enough to run over to one of our family’s favorite places to visit up in Boston- the Flour bakery. He would go over there during the day and bring back sticky buns the size of my head, which was an amazing treat to have during the middle of the week. The gooey pecans combined with the slight sweetness of the dough and the irresistible sticky glaze made this a treat that was hard to forget.
Now that I’m already drooling over those sticky buns, let me tell you about these cookies. Despite the fact that cookies are one of my favorite things to make, I don’t have a classic chocolate chip cookie recipe up on here. But Rayna, you’ll say, how can you have a baking blog and not have chocolate chip cookies? Well, no need to wait anymore, although I can’t say that these are your standard chocolate chip cookies. When I first saw this recipe over on Two Peas and Their Pod, I must admit that I was a little skeptical. Pudding mix in a cookie? Don’t make the same mistake that I made, because these cookies are delicious. The pudding mix adds a nice vanilla-y (I’ve decided that is a word) flavor and makes the cookie hard to get away from. These would make a perfect addition to any July 4th brunch, or for a wonderful weekday treat. Enjoy!
Vanilla Pudding Chocolate Chip Cookies
Makes 3 dozen cookies
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instantpudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.2. Using a mixer, beat together butter and sugars until creamy.
Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.