TheYellow Bird Projectis a charity based initiative where you can purchase a t-shirt designed by indie musicians. I am loving the wolf parade t-shirt at the moment. Be sure to check it out, you'll get a cool t-shirt, help someone out and feel good about yourself too.
To make the pudding,grease
a 1 liter loaf pan and line with parchment paper if it is not
non-stick. Rip up the croissants and layer the croissants, asparagus, ham and cheese in the loaf pan.
the eggs in a bowl. In a saucepan combine the
milk and thyme over medium heat. Bring the milk mixture to just
below a boil, remove from the heat and slowly add it to the eggs. Add the pepper and pour the custard over the croissant mixture. Let stand at room temperature for about 15 minutes to soak up the
Preheat the oven to 390 degrees F.
Bake the croissant pudding for about 45 minutes until it is
just set and lightly browned on top. You may need to cover the top
with tin foil if the top is browning to quickly. Allow the pudding to cool slightly, remove from the pan and slice into pieces.
Separate, sift, sift, and sift some more. Whip, whip, and whip some more. Fold, bake, invert and pray. That's pretty much how it goes when I'm making an angel food cake. I don't generally make angel food cakes at work, but a friend asked so I couldn't say no. I usually try to avoid them at all costs due to the vast amounts of time they seem to eat up. I used a recipe frantically found on a Monday morning and made a few individual cakes to taste at home later. Big props to my dad who banged the cake out of the tin while I was hovering nervously over his shoulder and the customer was waiting at the counter. The cakes did turn out nicely but I'm not sure they were worth all the blood, sweat and tears. You can find the recipe I used here.I served mine with some fresh fruit sprinkled with a bit of lemon zest and sugar and fresh whipped cream.
Nothing says summer more than a huge bowl of ripe cherries shining in the sun. I used fresh pitted cherries in this recipe but frozen cherries will work nicely. Raspberries would also be good in this recipe.
2 cups all-purpose flour
6 tsp baking powder
1 1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup melted butter
2/3 cup milk
2 cups cherries pitted
2/3 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease and line a muffin tin.
In a bowl, sift together the flour and baking powder. Add the oats and blend. Set aside.
In another bowl, mix the eggs and brown sugar. Add the melted butter and combine. In alternating additions, add the flour mixture and milk. Add the cherries and chocolate chips. Divide the batter between the muffin cups and bake for approximately 20 minutes or until a cake tester comes out clean.
Believe it or not I was newly introduced to Nutella only a few months ago. I have no idea how someone with a sweet tooth as bad as mine could overlook something so delicious for so long but I did. These cookies are so cute with their little peaks of Nutella. This recipe will make 24-30 cookies.This recipe is adapted from one by Martha Stewart.
Nutella thumbprint cookies
12 tbsp butter, softened
1/2 cup icing sugar
1 tsp vanilla
1 1/4 cups flour
1/2 cup Nutella
1 cup hazelnuts
Preheat your oven to 350 degrees. Line 2-3 baking trays with parchment paper.
Finely chop the hazelnuts. Set aside.
Using a hand or stand mixer, combine the butter and icing sugar. Beat for a few minutes until smooth.
Add the flour and mix until combined.
Form the dough into tablespoon sized balls. Roll each ball into the chopped nuts and place on the baking trays. Bake for ten minutes, remove from the oven and press a round teaspoon into the center into each cookie to make an indentation. Place back in the oven for another 7-10 minutes or until the edges of the cookies are lightly browned.
Place the cookies on a rack to cool.
Once the cookies are cool fill a pastry bag with the Nutella and pipe into the middle of each cookie.