Prepping for Easter Brunch: Part 3

Does it even need words? Seriously. I really wish I could upload smells to this blog, it would be so popular then! I nose was driving me crazy the whole time I was baking today, and I can't wait to eat it all up tomorrow!



And speaking of smell, this cake smelt so good. The lemon with the cream cheese and blueberry is to die for! I have no idea how the cake tastes, but the batter before it cooks is so good I would eat over pudding any day. It sits all pretty on it's cake dome tomorrow:



And the extra frosting is so yummy to lick, me and my sister had a ball...


There are 45 cinnamon rolls in total, not including the tasters we baked in a muffin tin and ate today. :)



And last week when I wasn't baking I was sewing! I was working an Irish dance dress for St. Patricks Day. I don't think I've ever mentioned I'm an Irish dancer, but I am!

Here's a picture of me in my dress, in the kitchen where I do all my baking:


And with my sister, in the dress she made:



For now, Happy Easter!!

Easy & Yummy Chocolate Bread Pudding

I feel awful having not updated my blog in over a week! I kept thinking about my poor blog, being neglected. I decided I needed to give it some love today, so I had to make some something chocolaty...ya'know, for the blog. -cough-

This bread pudding is yummy and chocolaty. It's slightly crisp on top, and pudding-like on the bottom, with melted chocolate all over and cinnamon-sugar goodness.







The recipe follows:

Easy & Yummy Chocolate Bread Pudding
Serves 2 (or one, if you're hungry!)
Calls for 6-inch round baking pan

3-4 slices white bread, such as Wonder Bread
2 1/2 - 3 tbs. butter, melted
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1/4 cup dark brown sugar, packed
1/4 cup white granulated sugar
1 tsp. cocoa powder (add 1/4 tsp. more for extra chocolate-ness)
1/2 tsp ground cinnamon
3 Chips Ahoy Chocolate Chip Cookies, finely crumbled (Or a similar crunchy CC cookie)
___________
2/3 cup milk
1 egg, beaten with a fork
1 tsp. sugar
___________
Semi-sweet choclate chips, as desired. (About a handful)

Preheat oven to 350 degrees. Grease a 6-inch baking pan with butter or margarine.

In a bowl whisk together sugars, cocoa, cinnamon and cookie crumbs, until well distributed. Set aside.

Melt the butter. Using a toaster, toast the bread slices, then cut each piece of bread into fours.
One at a time, dip the first four mini-slices into the butter, then place in the bottom of pan. Sprinkle with sugar mixture, and about a tablespoon of the chocolate chips. Continue this until you've used all your bread.

In another bowl, beat the egg, then add the 1 tsp sugar and 2/3 cup milk.

Pour milk mixture into pan, letting it fall over each piece of bread. Place the pan on a baking dish and bake at 350 degrees for about 23 minutes.

(You may have leftover sugar mixture, but it tastes very good on toast!)

And just because I haven't posted in a week it doesn't mean I didn't bake anything! Last saturday I made a delicious coffee cake from my new book. Unfortunately the camera wouldn't cooperate with me and I couldn't get a good, clear picture. Here's an idea of what it looked like though. You can tell it sunk in the middle a bit. It certainly didn't take away from the taste!



Happy ST. Patrick's day everyone!