Wednesday, December 10, 2008

Bread Pudding Cups


I made these by eyeballing it, so this recipe is very approximate in numbers, but came out really well.

makes 6

4-5 slices of good bread
1/2 apple, chopped up quite small
1/3 c. dried currants
1 egg
1/2 c. eggnog
cinnamon
cardamom
butter

1- grease cupcake molds with butter. Set aside.

2- Tear up bread into small pieces, put in bowl. Add chopped apple and currents to bowl, mix.

3- Whisk eggnog and egg together. Pour over bread mix. Mix together. Add cinnamon and cardamom to taste.

4- Spoon bread mix into cupcake molds. Pour any extra liquid on top. Push bread down in molds with back of spoon and hold for one minute.

5- Cover and put in refrigerator for at least 4 hours or overnight.

6- Next morning: Preheat oven to 350 F. Pop pudding cups in oven. Bake until knife comes out clean, appx 30 minutes.

7- Let cool two minutes. Unmold and serve. Enjoy.

Note can be kept until later in the day or even the next day, good hot or cold.

Friday, December 05, 2008

Sour Cream Chocolate Cupcakes with Peppermint Buttercream


Peppermint Buttercream Frosting:

1 stick (1/4) lb unsalted butter, softened
1 1/2 c. confectioners sugar
1/2 t. vanilla
2-3 T. creme de menthe (will turn frosting a pale, pale green)
OR
1/4 peppermint schnapps (will need to play will sugar amounts, frosting will stay white, not as MINTY)

1. With a paddle attachment in mixer, combine butter and sugar until creamy. Add vanilla and creme de menthe.

2. Change out paddle to whisk, put mixer up to medium high. Let whisk until frosting is lighter and white in color, about three minutes.

Sorry, the cake recipe has to stay a secret for now.