Wednesday, December 11, 2013

Gingerbread Bread Pudding with Salted Caramel Sauce



Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting Monday, December 9th and ending Saturday, December 14th.
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 Bread pudding is a favorite in our house so when I was planning for Christmas Week I just knew I wanted to do something bread pudding-ish. And what better bread to use for Christmas than gingerbread! The warm spice of gingerbread, baked with sugar and milk, then then drizzled with caramel sauce makes the BEST bread pudding I've ever had!

You could easily bake yours in individual ramekins like I did or make a single dish of it. Just adjust the times based on the depth of your dish.

You can pick up a loaf from your favorite bakery or make your own - either homemade or from a box!
Gingerbread Bread Pudding with Salted Caramel Sauce
For the bread pudding:
5 cups cubed (1 inch) gingerbread, lightly toasted in the oven
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla extract
2.5 cups milk
2 cups sugar

For the sauce: 
3/4 cup packed light brown sugar
3 tablespoons bourbon 
1 tablespoon unsalted butter
6 tablespoons half & half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

Preheat oven to 325.

Beat together the eggs, butter, vanilla, and milk. Add the sugar and mix until the sugar is dissolved. Add the toasted gingerbread and let stand for 20 minutes, occasionally pressing down to make sure the bread is absorbing liquid. 

Pour the mixture into a 9x5 inch loaf pan and bake for 55 to 70 minutes, or until a knife inserted into the center comes out clean. 

While the bread is baking, make the sauce. Combine the brown sugar, bourbon, and butter in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes or until the sugar dissolves, stirring frequently. Stir in 5 tablespoons half & half; simmer 10 minutes or until reduced to about 1 cup. Remove the pan from heat and stir in remaining 1 tablespoon half & half, vanilla, and salt. 

Serve the bread pudding warm with hot salted caramel sauce over top. 

Source: Bread pudding adapted from Pioneer Woman; caramel sauce from this Cooking Light recipe

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Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!  

To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!
***This giveaway is for five (individually awarded) $100 gift certificates to Freund Container & Supply.  Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited.  This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***



***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
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Love all things gingerbread? Check out these recipes:
Ginger Burst Cookies aka The Best Cookies EVAH
Gingerbread Pancakes from Magnolia Cafe in Austin, TX


Posted by Aimee ~ See Aimee Cook at 7:00 AM 14 comments

Tuesday, December 10, 2013

Pear and Dried Cranberry Baked Custard





Welcome to Day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina!  Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway.  We hope you enjoy this fabulous event.  Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
Today, I'm sharing a simple baked custard dessert. This is the kind of sweet that you want alongside a big mug of hot chocolate or coffee - or when you can't eat another super sweet baked good. This is light, creamy, and delicious. You could probably even pass it off as breakfast :) The pear softens and becomes this delicious sweet element that pairs so well with the tart cranberries. 

You know what's even better? It's made in minutes - like, less than 10 - with just a blender! 

Isn't everything in a tart pan automatically prettier?

Pear & Dried Cranberry Baked Custard
1/4 cup all-purpose flour, plus more for dusting
1 ripe pear, peeled, halved lengthwise, and cored
3/4 cup milk
3/4 cup heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sugar
pinch of salt
1/2 cup dried cranberries

Preheat oven to 400.

Lightly spray a 10-inch fluted tart pan or pie pan. LIghtly dust with flour and tap out excess.

Cut the pear lengthwise into thin slices that are about 1/8 of an inch thick. Lay the slices in the bottom of the prepared pan in a single layer.

Add the flour, milk, heavy cream, eggs, vanilla, sugar, and salt to a blender. Process until smooth, about 1 minute. Pour the batter over the pear slices and sprinkle the cranberries over top.

Bake until golden and set, about 25 minutes. Let stand at least 15 minutes before cutting into wedges.

Source: slightly adapted from Martha's Stewart's Dinner at Home


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Today's #ChristmasWeek giveaway comes courtesy of Le Creuset.  Respect for tradition and authenticity has been Le Creuset's guiding principle since 1925, and their kitchen and cook ware is known internationally.


Le Creuset's Revolution Utensil Set is available in six different colors, and it represents the next generation of functional innovations in the kitchen. Developed with chefs and culinary enthusiasts in mind, each utensil features a task-defined blade made from premium silicone, as well as a carefully crafted wood handle engineered to improve grip for a variety of kitchen tasks. The set includes one of each of the following: utensil crock, small spatula, medium spatula, spatula spoon, basting brush, jar scraper. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Le Creuset Revolution Utensil Set (winner's choice of color)! This giveaway is open to Continental US residents only. When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***



***Disclaimer:  This giveaway is being provided by Le Creuset.  #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:


Posted by Aimee ~ See Aimee Cook at 7:00 AM 12 comments

Monday, December 9, 2013

Cranberry Pistachio Eggnog Bark



Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

Today I'm sharing an AMAZING bark recipe for the eggnog lovers. This bark straight up tastes like eggnog - with the added bonus of chopped pistachios and dried cranberries mixed in. Bark is one of my favorite things to make because it's so darn easy! And it definitely counts as Christmas baking... even though the oven is never touched :)

Can you smell the nutmeg?


Christmas Week is also bringing with it some AMAZING giveaways! 


Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!

Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainlesssteel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!


***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***


***Disclaimer: This giveaway is being provided by Magimix by Robot-Coupe. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:




Cranberry Pistachio Eggnog Bark
12 ounces white chocolate chips
3 tablespoons eggnog
1/4 cup roasted salted pistachios, chopped
1/4 cup dried cranberries, chopped
1 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon rum (optional)

Line a baking sheet with parchment paper and set aside.

Set up a double boiler (or place a metal mixing bowl over a medium saucepan). Add a few inches of water to the saucepan, making sure the water won't touch the bowl on top. Bring the water to a boil. In the top bowl, add the white chocolate chips and 1 tablespoon of eggnog. Stir frequently until it begins to melt. Add another tablespoon of eggnog and continue stirring. Add the last tablespoon of eggnog, stir until it's melted and smooth, and remove from heat. Whisk in the nutmeg, vanilla, and rum until smooth. Stir in the chopped pistachios and cranberries, leaving a small amount behind for garnish.

Pour the chocolate mixture out onto the prepared baking sheet and smooth until it's about 1/4 inch thick. Garnish with additional chopped pistachios and cranberries and chill in the fridge for at least 2 hours. Break into pieces and serve.

Source: adapted from Apron Strings
Posted by Aimee ~ See Aimee Cook at 7:00 AM 31 comments

Thursday, December 5, 2013

Arroz con Pollo (Chicken and Rice)



Last year, I had the opportunity to travel to Honduras and do some mission work at a children's home. Since we were a large group, they thought it'd be easier to just serve us the same food everyday.

Any guesses what it was?

Yup, chicken and rice.

For 6 days.

In reality, thanks to my Crohn's disease I wasn't eating any of the local food but I watched my travel mates choke down chicken and rice so many times they pledged to never eat it again. And while I didn't even eat any of it, I had no desire to want to make it for months after our trip!

Arroz con Pollo is a traditional chicken and rice dish from Spain and Latin America and when prepared well, it's darn tasty. This version is done in one pot - rice and all - which makes for an easy weeknight meal. And y'all know I love those!

I found the Sazon packets in the international aisle of my grocery store - which is really limited in their international foods already. The packets come in a 1.4 oz box. Azafran is saffron, which gives the dish the gorgeous yellow hue.


Arroz con Pollo
2 pounds boneless chicken breasts
1 tbsp vinegar
2 packets Goya Sazon con Azafran (see above)
1/2 tsp adobo powder
1/2 tsp garlic powder
3 tsp olive oil
1/2 medium onion
1/4 cup cilantro
3 cloves garlic
5 scallions
1 tomato, diced
2.5 cups long grain rice
4 cups water
1 chicken bouillon cube or 1 packet Goya powdered chicken bouillon 
salt to taste

Season the chicken with the vinegar, 1 packet of the sazon, adobo powder, and garlic powder. Let rest for 10 minutes. Heat a dutch oven over medium heat and add 2 tsp of the oil. Add the chicken and brown on each side. Remove and set aside.

In a small food processor, combine the onion, cilantro, garlic, and scallions. Pulse until finely chopped. If you don't have a small processor, you can chop them by hand.  

Add the remaining 1 tsp oil to the pot and saute the finely chopped onion mixture on medium-low until soft, about 3 minutes. Add the tomato and cook another minute. Add the rice, mix well, and cook another minute. Add the water, bouillon, and 1 packet sazon, scraping up any browned bites on the bottom. Taste for salt and adjust as needed.

Add the browned chicken and bring to a boil. Simmer on medium-low until most of the water evaporates and you see liquid bubbling at the top of the rice line. Reduce heat to low and cover. Cook 20 minutes without opening the lid. Remove from heat and let sit - with the lid on - for an additional 10 minutes. 

Fluff with a fork before serving. 

Source: Slightly adapted from Skinnytaste
Posted by Aimee ~ See Aimee Cook at 5:00 AM 10 comments

Monday, December 2, 2013

Freezer Breakfast Sandwiches



Happy December!

We had a fun, relaxing, and productive Thanksgiving weekend and I hope yours was, too! This year, the calendar led us straight from Turkey Day right into Advent so my house isn't quite sure what season it is! Some rooms are still sporting the fall look while others have been Christmasfied. Perhaps I could start a new trend :)

My husband recently started working from home full-time so his morning routine has changed quite a bit. Previously, he was a fan of the dollar breakfast menu at Mickey D's. Now? It's too cold to run up the road to grab breakfast! These sandwiches are the PERFECT solution.

They're cheaper than even the dollar menu, healthier, and more substantial!

One evening I whipped these up in mere minutes, wrapped them tight, and tossed them in the freezer. Even if you don't work from home, you can toss one in the microwave while brewing your coffee and have a warm, hearty, and delicious breakfast sandwich to enjoy on the road!

Most English Muffins come in a package of 6 so this would use the entire package to get you a week + 1!


Freezer Breakfast Sandwiches
6 English muffins, sliced in half
6 large eggs
6 slices Canadian bacon, crispy cooked bacon, or 12 thin slices deli ham
6 slices cheddar cheese 
salt and pepper

Preheat oven to 350.

Coat 6 ramekins with cooking spray. Crack one egg in each ramekin and lightly scramble with a fork. Season each egg with salt and pepper. Bake for 12-15 minutes or until set. Remove and let cool slightly. Run a knife around the edge to release the egg and remove. Allow to fully cool.

Layer each English muffin with an egg, choice of meat, and slice of cheese.

Wrap tightly in plastic wrap and store in the freezer.

To reheat: Remove sandwich from plastic wrap and wrap in paper towel. Microwave at 50% power for 1 minute, flip over and microwave at full power for 1 minute.

Source: Eat Cake for Dinner

Posted by Aimee ~ See Aimee Cook at 5:00 AM 1 comments

Wednesday, November 27, 2013

Happy Thanksgiving!




I hope you each have a wonderful holiday and safe travels to wherever you're headed! I'll be back this weekend with another great recipe. In the meantime, chow down on some delicious eats! This is the best foodie holiday of them all :)

Posted by Aimee ~ See Aimee Cook at 5:00 AM 5 comments

Monday, November 25, 2013

Crab Mac and Cheese



I found a new favorite store.

It sells frozen whole lambs, 20 pound blocks of cheese, vats of ketchup, and commercial quality cookware.

Did y'all guess the restaurant supply store? It's so fun to visit!

There is one here in town that's open to the public and every month or so, I stop in. The meat prices are fantastic and I often pick up Torani syrups, spices, frozen veggies, etc. Last time I stopped by, they had a great price on canned lump crab meat. And by great, I mean half the cost of the grocery store. Obviously, a can came home with me.

Since crab is such a treat, I didn't want to "waste" it on a sub-par meal. It had to be good.

And boy was it.

This recipe tastes like something you'd order a la carte at a fancy pants steakhouse. Except it's easy enough for a weeknight! The sweet crab folded in with the feta, Gruyere, and herbs make a fantasticly decadent dinner.

{see that word I made up? I quite like it.}

This makes a large amount so if you have a small family like us you could split it into two smaller baking dishes and share with a friend or just plan to eat leftovers for lunch a couple of days! I promise you won't mind :)


Crab Mac & Cheese
1 lb dried pasta (any shape)
1 lb lump crab meat
10 oz crumbled feta cheese, divided
zest of 1 lemon, divided
1/2 cup panko
2 tbsp chopped fresh parsley, divided
1 tbsp melted butter
4 tbsp butter
4 tbsp all purpose flour
3 cups milk
2 tbsp chopped fresh dill
8 oz Gruyere cheese, shredded
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper

Preheat oven to 400.

In a large pot, boil the pasta in salted water for 2 minutes less than the package directions. Drain well and transfer back to the large pot. Add the crab to the hot pasta and toss to combine.

In a medium bowl, toss together a handful of feta, pinch of lemon zest, panko, 2 teaspoons chopped parsley, and the melted butter. Set aside.

In a medium saucepan over medium-high heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook, whisking constantly, for 1-2 minutes, or until light golden brown in color. Whisk in the milk until no lumps remain. Bring to a simmer and let it thicken, stirring frequently to prevent scorching on the bottom of the pan. This should take 5-7 minutes.

Remove from heat and stir in the remaining feta, lemon zest, and parsley as well as the dill, Gruyere, salt, and pepper. Pour this sauce over the pasta and crab in the large pot and stir well to coat.

Pour the mixture into a 3 quart baking dish. Sprinkle the reserved panko mixture evenly over top.

Bake for 20-25 minutes, until the sides are bubbly and the top is evenly browned. Let sit for 5-10 minutes before serving.

Source: adapted from Smells Like Home


Posted by Aimee ~ See Aimee Cook at 5:00 AM 6 comments
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