Possibility of a Normal Life!

I figure after 3 1/2 months of babies ruling my life and my blog, I should probably show you all what else my life entails.

Throughout the entire pregnancy I had NO desire to cook or bake- which those of you who know me is extremely odd. Baking is usually my Life.  Now that the boys are here, I have gotten my energy back Plus More!

I will start working harder at taking pictures and keeping recipes I make so I can post more baking along with the boys ( Can't wait for them to be able to start helping me bake!)

This week I have made a few things::

Brioche Bread Pudding with Caramel Sauce

and

Oatmeal Chocolate Chip Cookie Bars

Bread Pudding

( Courtesy of 'Joy of Baking' )

8 - 10 cups of bread cubes, cut into bite sized pieces

Note: Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.

Fruit: (Optional)

1 large peeled and cored apple, diced

1 cup raisins

Custard:

4 large eggs

1 cup granulated white sugar

1 1 /2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted and cooled

4 cups Milk

 Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.

Place the bread cubes and fruit (if using) in the baking dish.

Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream).

Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.

Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.

 Caramel Sauce

Easiest Caramel sauce you will ever make::

1 can Sweetened Condensed Milk

1/4 cup 1% Milk

Take paper label off of can. Place in a saucepan. Cover entire can of milk with water.  Place of stove top and turn onto medium/ medium-high heat. Cover pot with lid.  Let water boil for 3 hours (I know it's a long time but worth it!) Just randomly check the pot to make sure the can of milk is still covered with water.

Allow can to cool before opening.--

Pour caramel into bowl, stir in 1% milk to smooth and thin out the caramel.

Oatmeal Chocolate Chip Cookie Bars

(Courtesy of 'Freckles in April' [Adapted slightly from Mel's Kitchen Cafe])

1 3/4 cup flour

3/4 tsp baking soda
1 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
10 ounces semi sweet chocolate chips

Preheat oven to 375. Combine dry ingredients and set aside.

Beat butter, sugars, egg and vanilla till light colored and fluffy. Stir in dry ingredients until just incorporated. Stir in chocolate chips.

Press into a greased 9×13 inch  pan and bake for 18-20 minutes until light golden brown.



I must say it is so much fun staying busy and still having time to try new recipes and eating delicious foods!