caramelized pear bread pudding

One thing I really love about the holidays is cooking (and eating) special recipes that I don't often make throughout the year. Since we were home for the Christmas week, I kind of over did it on the food thing.  And by kind of, I mean totally.  I totally over did it.  So fat right now but so worth it.

My husband loves bread pudding so I made one on Sunday.  It was four days after Christmas but I am in full "eat like it's a holiday" mode until January 6th.  I just can't stop.  

Anyways...enough of my bad eating habits....bread pudding is such a simple dessert. Anyone can make it.  I made a small-ish recipe but it can easily be double or tripled.    The amounts below should be enough for at least six people.

caramelized pear bread pudding (serves about six)
-two thirds a loaf of challah bread
-3 eggs 
-1 cup milk
-2 teaspoons vanilla extract
-5 small-medium pears - diced
-3 tablespoons butter plus a little extra for greasing the baking dish.
-3 tablespoons honey

1. Preheat the oven to 375 degrees.
2. Use a little butter to grease a square baking dish (a 9"x9" size is good) and set aside.
3. In a skillet, melt the three tablespoons butter.  Slowly cook the pear pieces in the butter until nicely browned.  Stir in the honey and remove the pan from the heat.
4. Whisk together the eggs, milk, and vanilla extract.
5. Layer a few slices of bread in the bottom of the baking dish, top with half the pears, then more bread.  Pour the milk and egg mixture over the bread and bake for 25 minutes.  After 25 minutes, pour what remains of the pears, butter, and honey over the top of the bread pudding and bake for another 15 minutes.  You will know it is done when it is golden brown and has puffed up.  Serve as is or with ice cream or whipped cream.  Or...both :).

mini monkey bread

To me, monkey bread is a total 1980s dessert. I think this is because the first time I had it was in the 80s. I was maybe in kindergarten?  I don't remember but for some reason, I was sent home with a little book of recipes and a recipe for monkey bread was in the book.

This recipe is so sweet and buttery and not a health food at all. It's also incredibly easy.  If I made it when I was five....you can easily make it now.  It's a hard one to screw up ;).

I used a mini bundt pan because I just thought it was so much cuter than an average bundt pan, but either will work.  You can even make this in a square baking dish or muffin tin.

mini monkey bread
-one package of store bought biscuits (if you are using a standard sized bundt pan, you can make this with two packages of store bought biscuits)
-3/4 cup sugar
-a few teaspoons of cinnamon (use more or less depending on how cinnamon-ey you want the bread)
-a stick of butter, melted

1. Heat your oven to 350 degrees.
2. Pull the biscuits apart and cut each in quarters.  I used whole wheat biscuits but it doesn't matter. Whatever kind you use, they will just end up tasting like delicious pieces of butter, cinnamon, and sugar.

3. Mix the cinnamon and sugar in a large bowl and toss in the biscuit pieces until well coated.  Press the sugar coated biscuit pieces in the bundt or mini bundt pan.  If you use the mini one, only put in about three pieces.  I over stuffed a few of them and there wasn't enough room for the butter to coat each piece.  

4. Pour melted butter over the top and bake for about 30 minutes.  If you do minis, 30 minutes is enough time.  A whole cake will likely take about ten minutes longer.  You will know this recipe is done when the biscuit pieces have puffed up and are golden brown.  This dessert is best served warm.

You have been warned - these little guys are addicting.  I ate at least five of them.  What can I say?  I'm a sucker for cinnamon-sugar :).

Mixed Berry Yogurt Scones

I have never been a huge fan of scones.  Typically I find them to be dry and flavorless and just overall *blah*.  A total waste of calories and carbs.  


I have felt this way for years until a few weeks ago when I had a scone from Azucar.  


{Side note: If you ever find yourself in San Diego, you must visit Azucar.  It's a seriously amazing Cuban style bakery.}


I am not sure why I ordered a scone at Azucar...I guess I thought it would be "healthier" than my usual double chocolate or mojito cookie.  I had never tasted a scone like this and for the first time said, "I think I like scones."  


This is big news people.  I don't usually like foods I had previously written off.  I am really growing up - right before your eyes.


I adapted my recipe for Mixed Berry Yogurt Scones from this one on Annie Eats {which was adapted from Cooking Light}.  


If you're a fellow scone-hater like me, try this recipe.  It is so delicious and full of berry flavor.  I want to make them again and again with all sorts of fruit combinations.

Mixed Berry Yogurt Scones {makes 12}
1 1/2 cups all purpose flour
2/3 cup whole wheat flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mixed berries {I used frozen and thawed them in the microwave}
3 tablespoons melted butter
zest from one lemon
the juice from one lemon
one egg white
6 ounces non-fat or low-fat yogurt...any flavor {I used low fat greek strawberry yogurt}


1. Heat oven to 400 degrees.
2. In a large bowl, mix together the dry ingredients with a whisk {both flours, sugar, baking powder, baking soda, and salt}.
3. In another bowl, mix together the egg white, melted butter {make sure it isn't too hot}, the yogurt, the lemon zest, and the lemon juice.  Add in the berries and fold all the wet ingredients into the dry ingredients.
4. Lightly flour a clean surface and gently kneed the dough on the surface until all comes together.  Form into a disc and cut into 12 equal portions.
5. Spray a baking sheet with non-stick spray and bake scones at 400 degrees for 20 minutes.

Enjoy!