Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream


Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist! ~Amy

Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist!
~Amy

Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream

8 cups cubed, artisan bread
1 cup milk
1 cup half and half
4 eggs
1 cup sugar
1 tsp vanilla
Zest of 1/2 lemon

2 cups strawberries, thinly sliced
1 cup sliced rhubarb, fresh or frozen
Crystal sugar

Heat oven to 325 degrees
Buttered 11×7 baking dish

In a large bowl whisk together eggs, milk, half and half, sugar, vanilla, and lemon zest.
Add cubed bread, and toss to mix.
Let sit for about 20 minutes.
Stir in fruit and pour into prepared pan.
Cover with foil and bake for 25 minutes. Uncover, sprinkle with sugar and continue to bake for an additional 25 minutes or until golden brown and bubbly. Rest about 15-20 minutes before cutting.
Cut into individual servings. Dust with powdered sugar, add a dollop of whipped cream and garnish with fresh strawberries if desired.

Makes 6-8 servings

Serve with Vanilla Whipped Cream.

Vanilla Whipped Cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla

With an electric mixer, whip cream, vanilla, and sugar together until soft peaks form.
Chill until ready to use.

Recipes by Amy Richardson

Vanilla Iced Blackberry Cream Cheese Turnovers


One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun! ~Amy

One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun!
~Amy

Vanilla Iced Blackberry Cream Cheese Turnovers

Blackberry filling:

1 cup blackberries
2 tbsp orange juice
2 tbsp water
1/4 cup sugar
1 tbsp cornstarch

In a small bowl, whisk together sugar and cornstarch. Set aside.
In a small sauce pan place blackberries, orange juice and water. Cook over medium heat to soften berries. Bring to a boil, slowly add sugar mixture, whisking constantly.
When thickened, remove from heat and cool until just warm.

Cream cheese filling:

4 oz cream cheese, at room temperature
1/4 cup sugar
1/4 tsp vanilla

In a small bowl, stir together cream cheese and sugar until smooth. Add vanilla and mix well.

Pastry:
1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and blackberry filling in to center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Makes 9 servings

Recipe by Amy Richardson

Raspberry Chocolate Cream Cheese Blondies


My Daughter absolutely loves raspberry desserts! So this one is for you sweetheart! Happy Valenitine's Day! ~ Amy

My Daughter absolutely loves raspberry desserts! So this one is for you sweetheart! Happy Valenitine’s Day!
~ Amy

Raspberry Chocolate Cream Cheese Blondies

Cookie:
1 cup butter
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 tsp vanilla
1 tsp coarse salt
1 tsp soda
2 1/4 cups flour
4.4 oz Lindt bar white, milk or dark chocolate, in pieces

Cream cheese filling:
4 oz cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla

1/3 cup raspberry preserves, freezer jam if possible

Heat oven to 350 degrees

With an electric mixer, beat butter and sugars together for 3 minutes. Add eggs, salt, and vanilla. Beat until light. Add soda and flour, and on a low speed, stir until just mixed. Take out about 1/4 of the batter and set aside. Stir in chocolate pieces and spread into 9×13 inch pan.

In a small bowl, stir together cream cheese and sugar. Add vanilla and mix until smooth. Spread evenly over the top of the dough.

Drop teaspoons of preserves evenly over the top of the cream cheese mixture.

Take remaining dough and heat in the microwave for about 20 seconds to slightly soften. Drop warm dough evenly over preserves and cream cheese.

Place in oven and bake for 3 minutes. With a knife, going in a pattern, lightly swirl layers together to make a marbling affect. Cook an additional 17-19 minutes or until golden brown and the center is set. Cool and cut into bars.

Makes 18-24 bars

Recipe by Amy Richardson

Homemade Dulce de Leche! 3 Ways, Mexican Vanilla! Spicy Chocolate! Coconut, Cinnamon, Rum!


Who knew that making Dulce de Leche could be so easy! Here are my three variations to make your homemade dulce de leche out of this world!  ~Amy Who knew that making Dulce de Leche could be so easy! Here are my three variations to make your homemade dulce de leche out of this world!
~Amy

Dulce de Leche:
(Traditional)

1 can sweetened condensed milk

Pour condensed milk evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

Viva Vanilla Dulce de Leche:

I can sweetened condensed milk
1 tsp Mexican vanilla

Stir vanilla into sweetened condensed milk and pour evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

El Diablo Dulce de Leche:

1 can sweetened condensed milk
4 Tbsp bittersweet chocolate pieces
1 tsp McCormick Cocoa Chile Blend

Pour sweetened condensed milk evenly into four 4 oz canning jars, leaving a little room at the top. Divide the chocolate and spice evenly between the jars. Seal jars with lids, and place into crockpot. Cover completely with water and cook on low for 8 1/2-9 hours. Carefully remove from water. Using a towel open warm jars and stir mixture until completely blended. Set aside to cool.
Makes four 4 oz jars

Loco Amore Dulce De Leche:

1 can sweetened condensed milk
1/2 tsp coconut extract
1/4 tsp rum extract
1/4 tsp cinnamon

Stir cinnamon, coconut and rum extracts into sweetened condensed milk. Pour mixture evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

Recipes by Amy Richardson

Dulce de Leche Flan Brûlée


This dessert fusion takes the best of both! Combining the delicious caramel syrup of flan on the bottom, and the caramelized sugared crunch  of creme brûlée on top. With a creamy dulce de leche custard in between.  A Latin Lovers Dessert! ~Amy

This dessert fusion takes the best of both! Combining the delicious caramel syrup of flan on the bottom, and the caramelized sugared crunch of creme brûlée on top. With a creamy dulce de leche custard in between. A Latin Lovers Dessert! ~Amy

Dulce de Leche Flan Brûlée

3/4 cup sugar plus additional for the tops
3 eggs
1 14 oz can sweetened condensed milk
1 1/4 cups whipping cream
1/4 cup Dulce de Leche*
2 tsp Mexican vanilla

Preheat oven to 300 degrees

In a medium sized saucepan over medium low heat, heat sugar. When it starts to liquefy along the edges, turn heat to low and cook until it turns golden in color. Do not stir, swirl pan at the end to mix, Carefully pour a small amount of hot syrup evenly into 6 oz ramekins. Set aside.

In a medium sized bowl, lightly whisk eggs, add sweetened condensed milk and Dulce de Leche, whisking until just combined. In a small saucepan, bring cream to an almost boil. Slowly whisk the heated cream into to the egg mixture. Add the vanilla. Pour mixture evenly into the ramekins.

Place the ramekins in a large baking or roasting pan, place in oven. Carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, evenly cover each custard with granulated sugar. Heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute to let the caramelized sugar harden.

Makes 5-6 servings

Recipe by Amy Richardson

* recipe for homemade dulce de leche
http://www.greattastebuds.wordpress.com

Banana Peanut Butter Chocolate Swirl Bars


The subtle flavors of peanut butter  and banana,  combined with swirled chocolate make these cookies a mouthwatering treat.  ~Amy

The subtle flavors of peanut butter and banana, combined with swirled chocolate make these cookies a mouthwatering treat.
~Amy

Banana Peanut Butter Chocolate Swirl Bars

3/4 cup butter
1/4 cup peanut butter
3/4 cup brown sugar, firmly packed
3/4 cup sugar
2 eggs
1 tsp vanilla
1 banana, puréed
1 tsp coarse salt
1 tsp baking soda
2 1/4 cups flour

1 cup milk chocolate pieces

Heat oven to 375

With an electric mixer, beat butter and peanut butter together until smooth, scraping sides as necessary. Add sugars and beat for about 3 minutes. Add eggs, vanilla, and salt, mixing well. Add baking soda and 1/2 of the flour, beat until just mixed. Add banana purée, repeat. Add remaining flour until batter forms. Spread evenly into 9×13 inch pan.

Sprinkle chocolate pieces evenly over the top. Place in oven for 3 minutes, then taking a knife, swirl chocolate by dragging knife through the chocolate pieces and dough across pan to make a marbled effect.

Bake an additional 15-18 minutes or until golden brown. Cool, then cut into bars.

Makes 18-24 servings

Recipe by Amy Richardson