Happy New Year, you guys! I took a couple of weeks off to decompress from the holidays and all that jazz, but I’m BACK. For this post I’ve teamed up with La Brea Bakery to bring you two really great things.
1. A GIVEAWAY! Now is your chance to win two tickets to the Super Bowl, including hotel and airfare! That’s pretty amazing right? All you have to do is enter here and take a little interactive quiz. If you’re lucky you’ll be sitting in the stadium screaming your head off over goals and touchdowns, or whatever they’re called, before you know it!
2. I may not know a lot about football, but I do know about food. La Brea Bakery’s Telera Roll Sliders are perfect for Super Bowl Sunday. I grew up eating telera, it’s a Mexican bread that is similar to French bread. It’s soft and airy and can be used for any kind of sandwhich. EVEN ICE CREAM SANDWICHES!I’m not always in the mood for ice cream sandwiches that are made with cookies. They’re just a little too much for me. I know. I’m weird. I do, however, enjoy an ice cream sandwich made on bread. Telera bread happens to be perfect for this. It has a nice crust but is still soft and easy to eat.
I like to do a little sugar brulee on the bread before filling it with ice cream. To do this, you put a thin later of room temperature butter on the bread, and sprinkle sugar over it.
Then place the bread under your broiler so it bubbles up and caramelizes. Just like you’d see on creme brulee.
Let the bread cool and then fill it with ice cream. Delicious! You should definitely try serving these at your Super Bowl party.
Don’t forget to buy your talera sliders and enter the sweepstakes! Good luck!
Remember all those dates I bought during a trip to Shields Date Garden? I’ve already been putting them to use, and not just by shoving them into my mouth and spitting out the pits like a semi-automatic weapon. I’ve been using them in recipes, like this cake recipe I found in vintage community church cookbook from 1953. Dates were all the rage back in the day.
This cake is moist, sweet, and nutty. It’s like a coffee cake or banana bread in flavor and consistency.
The recipe is super easy and requires almost no skill. You basically just dump everything in a bowl and bake it.
1 cup chopped dates (medjool dates are perfect. They’re soft and sweet)
1 cup chopped nuts (The original recipe calls for walnuts. I used pecans. Almonds also work well.)
1 cup hot water
1 level tsp. baking soda
1 cup brown sugar
1/2 cup shortening
1 1/2 cups flour
Powdered sugar for dusting (optional)
In a bowl, pour hot water over dates and nuts. Let cool while making the rest of the cake. In a mixing bowl, cream shortening and sugar together. Add egg, date/nut/water mixture, baking soda, and flour. Mix well and pour into cake or bundt pan. Bake at 350 degrees for 45-50 minutes. Dust with powdered sugar if desired.
Sidenote: How cute is my new cake stand from Oh Joy for Target?
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Oh heyyyyyy, looks like it’s that time again. Pumpkin time! Even though I know damn well I can eat pumpkin food all year long I specifically reserve it for October through January. It makes me feel festive and happy and autumnal. What we lack in weather we make up for with pumpkin…or something. So, my friends, here is a recipe that I developed for my husband and his love of bread pudding. Pumpkin spice and everything nice. Seriously though.
First, you’ll need bread. Apparently pumpkin bread isn’t a thing so I had to make my own. ALL PUMPKIN, ALL THE TIME. If you can find pumpkin bread by all means go for it. Regular challah or brioche would work too. I guess. This pumpkin egg bread is super easy to make and perfect for bread puddings.
Cut about 2/3 of the bread into cubes and let sit over night or put in a very low oven (about 170 degrees) for a couple of hours. You want the bread to be a little stale so it soaks up all of the nice pumpkin custard you’re about to make.
Pumpkin Custard Filling
- 1 1/4 cups firmly packed dark brown sugar
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 4 eggs
- 1 1/2 cup heavy cream
- 1 cup milk
Whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk. Continue whisking to combine.
Lightly grease a casserole dish or baking pan and pour filling over the bread pieces.
Mix it up and let sit for about 30 minutes so the bread soaks it all in. Pre-heat oven to 375 degrees. Cover pudding with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until mixture is set.
Let it sit for about 5 minutes before serving. Top it with ice cream, whipped cream, or whatever else you want because I declare there are no rules for garnishes! Eat up!
Mmmmm bread! Get in my belly, gluten. Fall means feeling the need to eat all things pumpkin, all the time…right? Well here’s a really easy pumpkin bread recipe. It’s basically pumpkin challah, hollaaaaa! (sorry, not sorry). You can slice this and use it for sandwiches, toast it up or French it for breakfast, or use it for bread puddings.
What you’ll need:
- 1 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 6 large egg yolks, plus 1 large egg yolk for eggwash
- 1 1/2 teaspoon salt
- 1 tablespoons canola oil
- 1/4 cup honey
- 1 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 4 cups all-purpose flour
First, proof yeast by mixing the dry yeast with 1/4 cup warm water. Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.
Use an electric mixer to beat the egg yolks with remaining water. Add salt, oil, honey, pumpkin, and spices. Mix well. Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated. Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.
Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.
Use remaining egg yolk and water mixture to glaze the top of the loaf. Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.
Now eat it.