I have tried so many variations of bread pudding and I am always disappointed. I had just about given up on myself ever enjoying this popular dish or producing a recipe I'd be happy sharing with you guys. Today, I was totally bored and decided I would give it one last shot. Oh boy, I'm so happy I did! I had a half loaf of day-old French bread and over-ripe bananas and thought Banana Bread Pudding might be the best way to not waste food. I also had a half bag of white chocolate chips that have been staring at me everytime I open my fridge. I love it when I can use leftover items and make something so darn delicious. I served this with some homemade whipped cream that I spiked with some Amaretto. Phenomenal!
3-4 cups day-old French bread (about half a loaf), cut into cubes
1 cup white chocolate chips
2 bananas, ripe, mashed
14 oz can sweetened condensed milk
1 cup heavy cream
2 eggs, beaten
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg
Preheat oven to 350 degrees. Lightly spray baking dish with cooking spray. Place cubed bread in baking dish. Sprinkle with white chocolate chips. In mixing bowl, combine remaining ingredients until well combined. Pour over bread and white chocolate chips. Bake for 50-55 minutes until golden brown and toothpick comes out clean.
Showing posts with label Amaretto. Show all posts
Showing posts with label Amaretto. Show all posts
Monday, August 29, 2011
Monday, August 8, 2011
Tiramisu
Hey Kids!
So, out here in Hawaii, lady fingers are incredibly hard to come by. I've been forced to make my tiramisu using Sponge Cake or Angel Food Cake. I was in a rush making this tiramisu, so I used a boxed Angel Food Cake. It came out delicious, and was a lot easier to put together.
1 Angel Food Cake mix (makes 2 9 inch cakes) or Sponge Cake (double recipe if you use Sponge Cake)
4 egg yolks
1/4 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
3 8 oz. containers Marscapone cheese
1 8 oz. container cream cheese
1 cup heavy whipping cream
3 tbsp granulated sugar
1 tsp amaretto
1 tsp kahlua
1/8 tsp nutmeg
1/4 cup water
2 instant coffee packets
1/4 cup kahlua
1/4 cup amaretto
Bake angel food cake as instructed on package. Set aside to cool.
In a double boiler, combine egg yolks, heavy cream, sugar and vanilla extract. Cook for 4-5 minutes until it turns a pale yellow. Set aside to cool. In a mixer, beat Marscapone and cream cheese together. Mix in egg yold mixture. In a separate bowl, whip cream, sugar, amaretto and kahlua until stiff peaks form. Gently fold whipped cream into Marscapone mixture. Add in nutmeg and gently stir ingredients until well combined. In a small mixing bowl, combine water, coffee packets, kahlua and amaretto.
Turn the cakes over onto a surface. Using a spoon, slowly pour coffee mixture over the bottoms of the cakes. Place one of the cakes with the coffee mixture down into a serving dish. Spread half of the Marscapone mixture over the cake. Layer the other cake on top, again with the coffee mixture side down. Spread the rest of the Marscapone mixture and sprinkle with some cocoa powder.
So, out here in Hawaii, lady fingers are incredibly hard to come by. I've been forced to make my tiramisu using Sponge Cake or Angel Food Cake. I was in a rush making this tiramisu, so I used a boxed Angel Food Cake. It came out delicious, and was a lot easier to put together.
1 Angel Food Cake mix (makes 2 9 inch cakes) or Sponge Cake (double recipe if you use Sponge Cake)
4 egg yolks
1/4 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
3 8 oz. containers Marscapone cheese
1 8 oz. container cream cheese
1 cup heavy whipping cream
3 tbsp granulated sugar
1 tsp amaretto
1 tsp kahlua
1/8 tsp nutmeg
1/4 cup water
2 instant coffee packets
1/4 cup kahlua
1/4 cup amaretto
Bake angel food cake as instructed on package. Set aside to cool.
In a double boiler, combine egg yolks, heavy cream, sugar and vanilla extract. Cook for 4-5 minutes until it turns a pale yellow. Set aside to cool. In a mixer, beat Marscapone and cream cheese together. Mix in egg yold mixture. In a separate bowl, whip cream, sugar, amaretto and kahlua until stiff peaks form. Gently fold whipped cream into Marscapone mixture. Add in nutmeg and gently stir ingredients until well combined. In a small mixing bowl, combine water, coffee packets, kahlua and amaretto.
Turn the cakes over onto a surface. Using a spoon, slowly pour coffee mixture over the bottoms of the cakes. Place one of the cakes with the coffee mixture down into a serving dish. Spread half of the Marscapone mixture over the cake. Layer the other cake on top, again with the coffee mixture side down. Spread the rest of the Marscapone mixture and sprinkle with some cocoa powder.
Wednesday, December 15, 2010
Cait's Cocktails...
I'm so sorry to everyone for being so absent. Work has been crazy. I also had some friends over the other night for my good friend Nalani's birthday. We made my spinach and artichoke dip, marinated grilled steak and some portuguese sausage. It was pretty delicious. We also made some cocktails :D I decided now would be a good time to share some recipes for cocktails since I haven't had much time for cooking recently.
Most of these pictures are captured by the beautiful and talented Nalani. One is with my cell phone and a couple are with my good old Canon Powershot lol.
Scally Wag
(Look up the definition on Urban Dictionary)
2 oz. Cola
Nuts n Berries
Most of these pictures are captured by the beautiful and talented Nalani. One is with my cell phone and a couple are with my good old Canon Powershot lol.
Kachow!
(I titled this drink after having a few)
2 oz. Pineapple juice
2 oz. Peach schnapps
4 oz. Malibu Rum
Shake everything together and then strain into a martini glass.
(Look up the definition on Urban Dictionary)
2 oz. Cola
2 oz. Amaretto
4 oz. Malibu Rum
Shake everything together and then strain into a martini glass. 
*This one was shared by my good friend Allie that works at 21 Degrees North at Turtle Bay. Go visit her, she makes a mean martini!*
1 part Hangar One Raspberry vodka
1 part Chambord1 part Frangelico
1 part cream or milk.Shake everything together and then strain into a martini glass. Garnish with a white chocolate stick.
Here's some pictures from Nalani's birthday and our trip to Mililani to see the beautiful Christmas Lights! Mele Kalikimaka everyone!!
Tuesday, August 10, 2010
First Blog- Amaretto French Toast
Aloha!
So everyone is always asking me for the recipes of all the crazy concotions I whip up. I've decided I'll start a blog, easy for me to keep track of my recipes and share them with everyone! It makes my life a lot easier because I've been searching everywhere for a scrapbook/ recipe book, where you can basically build your own cookbook. I saw one a while ago and decided against getting it and I've been kicking myself ever since. With this, I don't have to do any scrapbook work, just typing, which I'm pretty good at. I can't make any promises about my grammar or spelling, haha.
So, I figured my very first blog I should start with the very first recipe I mastered, French Toast. I used to be a horrendous cook. One of the first meals I tried to pull off for Jon (my fiance) was a Cheesy Chicken and Rice Casserole. After 4 hours in the oven, the outside of the chicken was like rubber, the inside was bleeding and the rice was stuck to the bottom. We were starving so we threw away the chicken and braved through the overcooked recipe. Jon is definitely a keeper. I attempted it again a few years later and realized my mistake before was not foiling it before putting it in the oven.
Anyways, even though I couldn't cook chicken to save my life, I was always amazing at French Toast. Anytime I'd stay over a friends house or go on a trip with the family, I would make French Toast for one of the breakfasts. I've experimented over the years and finally came up with what I think is amazing French Toast. I usually make it with wheat toast because I always have that on hand, but it is also amazing with Sweet Bread. The recipe below serves 14 slices of standard wheat toast.
Please give me feedback if you do try it out at cookingwithcait@gmail.com . I swear I'm not that much of a loser that I created an email for a blog no one will read besides my friends. However, you need a gmail email to start the blog. :)
Amaretto French Toast with Cream Cheese Icing
12-14 slices of bread, depending upon thickness
2 cups milk
4 eggs, beaten
1/2 cup all purpose flour
1/2 cup brown sugar
2 tbsp Amaretto liquor
2 tsp vanilla extract
1/2 tbsp ground cinnamon
1/2 tsp nutmeg
8oz softened cream cheese
1 lb powdered sugar
1 tsp vanilla extract
1 tsp Amaretto liquor
Preheat oven to 350 degrees. Coat griddle or skillet with butter or cooking spray and heat to medium. Mix milk, eggs, flour, sugar, Amaretto, vanilla extract, ground cinnamon and nutmeg together in large mixing bowl. Turn each slice of bread to coat in batter and transfer to skillet. Cook toast to golden brown and transfer to baking sheet in oven to keep warm while remaining cook.
For cream cheese icing, beat softened cream cheese with electric mixer until fluffy. Slowly add sifted powdered sugar and beat in. Beat in both vanilla extract and Amaretto.
I usually take the cream cheese icing and make french toast sandwiches with cream cheese in the middle, but you can also use it over the french toast in place of syrup. Or you can skip the icing altogether and enjoy with good ole maple syrup! Enjoy and don't forget to send in your feedback, pictures, etc! cookingwithcait@gmail.com
2 Slices without Cream Cheese Icing is 306 Calories
Cream Cheese Icing has 183 calories per serving, 14 servings in recipe.
So everyone is always asking me for the recipes of all the crazy concotions I whip up. I've decided I'll start a blog, easy for me to keep track of my recipes and share them with everyone! It makes my life a lot easier because I've been searching everywhere for a scrapbook/ recipe book, where you can basically build your own cookbook. I saw one a while ago and decided against getting it and I've been kicking myself ever since. With this, I don't have to do any scrapbook work, just typing, which I'm pretty good at. I can't make any promises about my grammar or spelling, haha.
So, I figured my very first blog I should start with the very first recipe I mastered, French Toast. I used to be a horrendous cook. One of the first meals I tried to pull off for Jon (my fiance) was a Cheesy Chicken and Rice Casserole. After 4 hours in the oven, the outside of the chicken was like rubber, the inside was bleeding and the rice was stuck to the bottom. We were starving so we threw away the chicken and braved through the overcooked recipe. Jon is definitely a keeper. I attempted it again a few years later and realized my mistake before was not foiling it before putting it in the oven.
Anyways, even though I couldn't cook chicken to save my life, I was always amazing at French Toast. Anytime I'd stay over a friends house or go on a trip with the family, I would make French Toast for one of the breakfasts. I've experimented over the years and finally came up with what I think is amazing French Toast. I usually make it with wheat toast because I always have that on hand, but it is also amazing with Sweet Bread. The recipe below serves 14 slices of standard wheat toast.
Please give me feedback if you do try it out at cookingwithcait@gmail.com . I swear I'm not that much of a loser that I created an email for a blog no one will read besides my friends. However, you need a gmail email to start the blog. :)
Amaretto French Toast with Cream Cheese Icing
12-14 slices of bread, depending upon thickness
2 cups milk
4 eggs, beaten
1/2 cup all purpose flour
1/2 cup brown sugar
2 tbsp Amaretto liquor
2 tsp vanilla extract
1/2 tbsp ground cinnamon
1/2 tsp nutmeg
8oz softened cream cheese
1 lb powdered sugar
1 tsp vanilla extract
1 tsp Amaretto liquor
Preheat oven to 350 degrees. Coat griddle or skillet with butter or cooking spray and heat to medium. Mix milk, eggs, flour, sugar, Amaretto, vanilla extract, ground cinnamon and nutmeg together in large mixing bowl. Turn each slice of bread to coat in batter and transfer to skillet. Cook toast to golden brown and transfer to baking sheet in oven to keep warm while remaining cook.
For cream cheese icing, beat softened cream cheese with electric mixer until fluffy. Slowly add sifted powdered sugar and beat in. Beat in both vanilla extract and Amaretto.
I usually take the cream cheese icing and make french toast sandwiches with cream cheese in the middle, but you can also use it over the french toast in place of syrup. Or you can skip the icing altogether and enjoy with good ole maple syrup! Enjoy and don't forget to send in your feedback, pictures, etc! cookingwithcait@gmail.com
2 Slices without Cream Cheese Icing is 306 Calories
Cream Cheese Icing has 183 calories per serving, 14 servings in recipe.
Subscribe to:
Posts (Atom)
LinkWithin
