On Thursday I asked you to help me, help you with your Thanksgiving menu. There were plenty of wonderful comments and questions, but only one actual recipe request.**

Marissa and Sharon asked for a bread pudding recipe. More specifically – for pumpkin bread pudding. Today I give you the recipe.

At the same time that I was working on this, I was testing a recipe I found on Pinterest for a “Peekaboo Pumpkin Pound Cake.” I’ll be making the cake on Wednesday, in the classes I’m teaching at Les Gourmettes. I will give you the cake recipe later in the week.

I mention it because I used the scraps from the pumpkin bread that was used for the cake recipe, in this bread pudding recipe.

If you don’t want to make your own pumpkin bread, go ahead and buy a loaf of pumpkin bread. I’ve seen it in all the grocery store bakeries and at Trader Joe’s.

The pudding would be too dense and heavy if only pumpkin bread was used. So we’re using three large croissants for two-thirds of the total bread needed.

Both the pumpkin bread and the croissants need to be torn into bite-size pieces and left out to dry for at least 24 hours before making the pudding, so plan accordingly.

Crème anglaise is a custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk, often flavored with vanilla. It is also the base for vanilla ice cream. The pudding is especially delicious served with crème anglaise. Instead of going to the trouble and effort of making it from scratch, we’re just going to let some vanilla ice cream melt and call it Quick Crème Anglaise.  It can’t get much easier than that!

Note: When I make this again for our Thanksgiving dessert, I will be adding 1 cup of toasted chopped pecans to the bread in the baking dish before pouring the custard on top. I think the pudding needs that little crush and texture that pecans will add.

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I’m calling these “Mexican-Chocolate” because of the cinnamon and chocolate combination. If you’ve ever eaten or cooked with the Ibarra brand of Mexican chocolate, you understand.

On a totally unrelated subject – I haven’t been sleeping well lately. I keep waking up before the sun – but that turned out to be a blessing yesterday.

I got out of bed at about 4:30 and decided to make these muffins since I needed to take something to our neighborhood Bunco later that evening.

The day was a whirlwind, I wasn’t home for more than 15 minutes all day. If I hadn’t made the muffins early in the morning … I would have never had time to make a thing and would have had to resort to bringing a bottle of wine.

As you might imagine, that doesn’t fly when you have a cooking blog and teach people to cook!

Sometimes sleep deprivation actually pays off.

Now, I know that for some, 4:30 or 5:00 is a normal and routine time to begin their day. I’ve had that schedule before, so I get it. But back then, I fell asleep before midnight or 1 AM too.

Let’s face it – sleep deprivation totally sucks! Conversely, these muffins do not.

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I consider myself a Trader Joe’s expert, a TJ Connoisseur, if you will.  So imagine my embarrassment and dismay when I learned that there was a product at Trader Joe’s, an exceedingly popular and rare product, that I had not a clue about!

Honestly, I’m going to have to be more diligent and thorough in the reading of all future Fearless Flyers!

This hot newish product is called Speculoos.

Speculoos Cookie Butter, to be exact and has proven to be a major phenomenon for Trader Joe’s. It took the top spot in Trader Joe’s annual “most popular products” list in 2012.

Then, in 2013, Trader Joe’s expanded the line and released a crunchy version. And like many Trader Joe’s items, the cookie butter is a knock-off of a brand-name product: Biscoff Spread, manufactured in Belgium by a company called Lotus. Made from thin, crispy cookies called speculoos (or spekulaas) that are eaten during the holidays. Biscoff’s cookie butter premiered in Europe in 2007. I just discovered that it is sold at Cost Plus World Market.

You’re reading this right – cookie butter is made of not ground-up peanuts and oil but rather ground-up cookies and oil. Cookie butter is like the rich, sweeter, and more handsome cousin of peanut butter!  You can smear it on toast or crackers or use it as a dip for pretzels, apples, or celery.

So yeah, it’s literally – spreadable cookies!

The Trader Joe’s flavor is gingersnap. Well actually, the label says – “A deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits” – so basically gingersnaps.

And it is To Die For!

I did learn that one of the reasons I may be able to forgive myself for not knowing about Speculoos sooner, is because it has been in short supply since it made its TJ début in late 2011. So popular, in fact, that the spread has its own Facebook Page.

Now …  just in case TJ’s has a problem keeping this treasure in stock in the future, I’ve decided to try making my own.

The question was, “What flavor cookie should I use?” Peanut butter seemed too obvious and gingersnaps are already being done … to perfection. The cookies need to be crispy and crunchy  – not soft and chewy. No fillings, so that leaves out Oreos and such. Certainly no Fig Newtons (ugg)!

I scanned the cookie aisle and came up with five candidates. I made the five flavors of cookie butter and then sent a text out to six of my friends and neighbors on Saturday morning and asked them if they might be able to come by between 2:00 and 5:00 and do a taste test for me. Shockingly, all replied within seconds and said they could help!

Here is what greeted them when they arrived.

Each was asked to taste the five concoctions in front of them, to not ask questions about what they were eating, and then to rank them in order; #1 being their favorite … through #5 – being their least favorite. I then crunched all the numbers and found the average ranking of each of the cookie kinds of butter.

This is the average of how the ladies ranked them:

1. Snickerdoodle
2. Pepperidge Farm Chessmen
3. Chocolate Chip
4. Pepperidge Farm Coconut
5. Pecan Sandies

Only one person ranked the Pecan Sandies Cookie Butter higher than 4th or 5th place. In fact, four of my taste testers put it in last place, and two of those wrote “yuck” in their comments.

Of course, one of the reasons I chose to use Pecan Sandies is because I love those cookies, but they were right, they do not make good cookie butter. Snickerdoodles won by a landslide. Chessmen, Chocolate Chip, and Coconut were pretty tight in the scoring.

I pawned all the remaining Cookie Butter off on my neighbors on Sunday morning, leaving it on their doorsteps. I can’t have that stuff in the house. Well, I do still have the jar from Trader Joe’s but that doesn’t have to be eaten within 10 days, so I’ll keep it “out of sight and out of mind”… hopefully!

Many thanks to my fan-tab-ulous taste-test panel – Peggy, Lisa, Ronnie, Anne, Amy, and Melissa! xoxo

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You didn’t think I’d do a week of “Stone Fruit” recipes without making a pie, a crisp, or a crumble – did you?

Of course, you didn’t!

This is one of the easiest and tastiest desserts around … a stone fruit crumble. Enjoy!

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Watermelon and summer go hand-in-hand. Here’s a fun way to serve it up!

This recipe comes from an image I found on Pinterest. It is important to use full fat, not lite, coconut milk. Lite coconut milk will not whip.

Placing the coconut milk in the refrigerator overnight is also a must. It will cause the cream to separate from the milk. The thick cream is used, and the milk is poured off.

If you’d rather skip the coconut cream altogether, I have another Watermelon “Cake” photo from Pinterest at the end of the post, no recipe is needed for it.

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The 4th of July is two weeks from today. It’s not too soon to start planning the menu for your party or the dish that you plan to bring to that party you’re invited to.

Even if the “party” is just you and the kids waving around sparklers in your backyard, you need some fun festive food.

I’ve got just the thing for you.

I am in the middle of a week-long set of private cooking classes. We made a super simple Fruit Flag for dessert. Obviously, no recipe is needed!!

Skewers + Strawberries, Blueberries & Bananas = USA Flag

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When we left for Hawaii on May 22, the peaches on my tree looked as if they would be ripe any day.

Connor would be coming home on the weekends while we were away and Marissa was home one short weekend for the wedding shower of her college roommate, Paige.

The wedding is in August and Marissa is a bridesmaid.

I told both the kids and my dad to keep an eye on the peaches and to please please please pick and eat them. I hated the thought of the luscious fruit going to waste.

If not picked, they’d either fall off the tree and rot or more likely, the bugs would get to them as soon as they ripened. The idea of it made my stomach actually ache.

When we arrived home on June 3rd, surprisingly there were still peaches on the tree! My dad said that they were always hard as rocks when he checked and I never did remember to ask the kids if they had any.

The little fruit flies, gnats, or whatever those nasty little bugs are, had already been to work on more than 2 dozen of the peaches, but I was able to pick a decent boxful! Joy!

I made a delicious Peachy-Chicken entree one night (coming soon to a post near you) and today I am using the last of the peaches for this dessert.

It’s a partially-make-ahead dish. I’m starting it today and we will be enjoying it on Sunday for Father’s Day.

Of course, I had to make one serving from start to finish so I could photograph and post it for you today.

The things I do and the sacrifices I make for you people!

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This is the dessert I made for the last class of my 3-week cooking series at Les Gourmettes Cooking School. The semester ended last night – it is officially summer for me. No more classes until September.

Since I made this during class, I don’t have any step-by-step photos for you, but the recipe is straightforward.

This is the perfect dessert for Memorial Day, Fourth of July, Labor Day, or honestly any day of the week this summer. Enjoy!

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I wanted to let you know that there is a new heading in the Complete Recipe Index under the “Holidays” tab – Cinco de Mayo. It was called to my attention yesterday that it was missing. It is there now, with more than 35 dishes listed, the following recipe included.

I found this creative dessert on Pinterest. Over the years, I’ve made fruit pizza for many parties and cooking classes. You know – the recipe where you make a sugar cookie crust, top that with a frosting and then arrange cut fruit and berries on top.

This is a fun take on that. Instead of sugar cookie crust, we have sugar cookie “tortilla” chips. The frosting is colored to look like guacamole. And the fruit is chopped to imitate salsa.

Perfect for Cinco de Mayo!

You’ll notice that the recipe calls for pure lemon oil or lemon bakery emulsion instead of lemon extract. (I didn’t have lemon bakery emulsion, but wanted you to see a bottle of it, hence the almond in its place.)

What is the difference between the three?

An extract is flavoring dissolved in alcohol, while an emulsion is flavoring suspended in water with an emulsifier. Pure essential oils are more pure and clear-tasting and stronger in flavor when placed in a batter than an extract.

Bakery emulsions keep the incorporated flavors more stable while your mixture goes through temperature changes, and they combine more easily with other emulsions (such as butter, sugar, and egg) than extracts do. When extracts hit the heat and the alcohol evaporates, so does a bit of the flavor.

Not that extracts are bad. Extracts are perfect for everyday baking where the flavor is playing a supporting role rather than a starring one. Such as vanilla in a batch of chocolate chip cookies. The oils and emulsions are what you want to use when you want that specific flavor to really shine through and to give intense flavors to things like candies, frosting, and fillings.

That’s it for the flavorings lesson today… on the recipe…

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On Monday, Chef Beau MacMillan from Sanctuary on Camelback Mountain was the guest instructor at Les Gourmettes. The class and the menu were outstanding. This dessert was the crowning glory. Beau made a dense, not too sweet, polenta-pistachio cake, topped with olive oil-cured strawberries and drizzled with a winning zinfandel-dried cherry syrup. Out of this world!

Since he brought pre-made individual cakes, I was the happy recipient of the cake batter he demonstrated for the class. My boys will be so happy with their dessert this coming weekend!

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