This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
Monthly Archives: October 2011
zucchini chips
Knowing that I was going to be cooking zucchini a lot this week, I bookmarked this recipe from fellow blogger, Miranda, of Cupcakes and Cardigans. These zucchini chips are simple and easy to prepare. They are healthy, too, since they are baked instead of fried. Just don’t serve them with a side of ranch dressing (like I did!).
I didn’t have any breadcrumbs so I used some herbed croutons that I coarsely processed in the food processor, which turned out wonderfully. Otherwise, I followed the recipe exactly as Miranda had shared in her blog. Yummy!
zucchini muffins
Partly to combat my aversion to many vegetables, I started growing zucchini, string beans, carrots, beets, and radishes, in the hopes that I might learn to like them. Well, the thing with actually being successful in growing my own vegetables is that at some point, I do have to harvest, cook, and eat them. Today, I would like to share with you my (suprisingly) enjoyable experience cooking the zucchini from last week’s harvest. I found this recipe for zucchini bread at Smitten Kitchen. The recipe looked easy to make and garnered many raves reviews from Deb’s readers. Since I only had one zucchini at the moment, I opted to cut the recipe in half to make a dozen muffins.
daisy's world 