Bread Pudding

Posted by: Annie

This week is my last week of freedom. This Monday, school is no longer out for summer, and my days of lounging at the beach and playing at the pool are coming to an abrupt end. However, the dorky student I was in high school has translated to me being a dorky high school teacher and I am a teeny bit excited about my new teaching supplies and the general idea of a fresh start to a new school year.

Today I had a whole list of errands to run and supplies to purchase to prep for next week, and I realized that I should really enjoy the free time I have left before my evenings are filled with grading papers, writing lesson plans and going to bed at absurdly early times. So at 11 am this morning, I found myself salvaging a two-day old french baguette and making my first bread pudding. This bread pudding would be delicious served after dinner warm with ice cream or even as a breakfast dish. OR, if you are anything like me it tastes delicious standing up over the sink, because we all know that when you eat desserts standing up, they do not count. :)

What you will need:

1 stale french baguette

3 tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups skim milk

3/4 cup white sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Slice baguette into half-inch slices and then rip each slice into smaller pieces. Arrange the bread in the bottom of an 8-inch casserole dish and drizzle with melted butter. Sprinkle raisins on top if desired. In a medium bowl, combine eggs, milk, sugar, cinnamon and vanilla. Pour egg mixture evenly over the bread and using a fork push push down the bread to ensure that the bread soaks up all of the mixture. Bake for 45 minutes until the bread is springy to the touch.

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Slightly adapted from: All Recipes

Creamsicle Cookies

Posted by: Maggie


Before I talk about these cookies, can I just mention how difficult it was to get that darn orange sliver to balance on top of the cookie stack? I must have replaced it about 10 times while trying to snap a photo. Oh, the trials and tribulations of food photography.

I've had these cookies from The Girl Who Ate Everything bookmarked for quite some time now, and am so glad I finally made them. I thought that a recipe reminiscent of an ice cream truck favorite would be the perfect way to start wrapping up summertime, since it is (finally) almost over. It has been years since I've had a creamsicle, but the flavors of this cookie bring me right back to childhood.

Here's what you'll need:

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla
Zest of 2 oranges
1 3/4 cups white chocolate chips

Preheat your oven to 375 degrees. In a small bowl, stir together the flour, baking soda, and salt. In a large bowl, beat butter and sugars together until creamy. Beat in egg and vanilla until thoroughly incorporated. Gradually beat in flour mixture, being careful not to over-mix. Lastly, mix in orange zest and white chocolate chips.

Line your baking sheets with parchment paper. Roll dough into balls, and bake for 8 minutes or until just golden around the edges. I got 29 medium sized cookies out of this recipe.

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Source: The Girl Who Ate Everything who got it from Baked Perfection

Spicy Roasted Chicken Wings

Posted by: Annie

Hello.  My name is Annie, and I have been absent from this blog since July 4th.  I have been a terrible co-blogger to Maggie, and vow to get back in the blogging game!  My absence from the blog world has been due to my recent move from Philadelphia back to New Jersey, and also due to the hardships of my summer job that requires me to take the two best kids to the pool or beach every day. I know - tough life.  I also have moved back in with my mom, and have had to adapt to her kitchen, and cooking and baking on her turf! Ok, excuse time is over.

This past weekend Scott and I spent a lovely day at Ocean Grove beach, and spent the evening making Pioneer Woman's amazing wings, roasted red potatoes, corn on the cob, and devouring a loaf of french bread. I will say this, the wings were outstanding, the meat literally fell off the bone, and the skin was crispy and so flavorful.  Make these now!!!!

 Here's what you'll need:

24 chicken wings
2 sticks salted butter
1 tablespoon Morton's hot salt
1/2 cup lemon juice

First, clean and pat dry your chicken wings. Set aside. Next, in a medium sauce pan, melt butter and then stir in seasoning and lemon juice. Using tongs, dip each wing into the sauce and place on a baking sheet. I placed a cooling rack on top of my baking sheet, which I think    really upped the crisp factor. After all the wings have been dipped in the butter mixture, take the remaining butter and use a pastry brush to give them one last coating. Sprinkle the wings with a little more seasoning. Roast the wings in the oven at 400 degrees, for approximately thirty minutes. Half-way through cooking, flip the wings and give them an extra coating of butter and seasonings if desired. Place the finished wings under the broiler for a few minutes, until they are nice and golden brown.

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Source: The Pioneer Woman