Overnight Coconut Chia Seed Pudding

Servings 8 - 3.25 oz cups

Ingredients

• 1/2 cup chia seeds
• 2 cups coconut milk beverage
• 2 tbsp sweetener (I like agave nectar)

Instructions

1. Add chia seeds to a mixing bowl.
2. Add coconut milk beverage to chia seeds and mix until all seeds are incorporated into the coconut milk.
3. Place mixture in the refrigerator overnight.
4. The next day, stir the mixture again and serve.

Notes

• Instead of coconut milk beverage, you can substitute almond milk.  You can even try adding in 2 tsp of vanilla extract or almond extract to change things up.

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Originally from the Pioneer Woman but we don't make the caramel sauce and add a sour cream topping to it.

Time: 6 hr 45 mins, includes chilling, standing and cooling times (Active: 40 min)

Ingredients

• 12 ounces gingersnaps

• 1/2 cup pecans, finely chopped

• 6 tablespoons salted butter, melted

• 2 tablespoons packed brown sugar 

• Dash of kosher salt 

• Three 8-ounce packages cream cheese, softened

• One 15-ounce can pumpkin puree

• 3 large eggs, at room temperature 

• 1/4 cup sour cream, at room temperature 

• 1 1/2 cups granulated sugar 

• 1 teaspoon ground cinnamon 

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground nutmeg 

Directions:

1. In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

1. Preheat oven to 350 degrees F.

1. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.

1. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

1. To serve, Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

Creamy Vanilla Cheesecake with Butter Cookie Crust

Here's What You Need:

Cheesecake

• 16 oz cream cheese at room temperature
• 16 oz sour cream
• 3 large eggs
• 1 cup sugar
• 1 tsp of vanilla extract

Crust

• 2 1/2 cups of finely ground butter cookies (I really like Danisa Butter Cookies.  I grew up with these and they are buttery delicious) (see picture #1)
• 1/4 cup of melted butter

Sour Cream Topping

• 16 oz sour cream
• 1/3 cup of sugar
• 1 tsp of vanilla extract

Here's What You Do:

Let's Start With the Foundation

1. Pre-heat oven to 400 degrees F
2. 1/4 cup melted unsalted butter
3. Evenly spread the cookie crumbs out on a baking sheet and place in the oven (see picture #2)
4. Toast crumbs for 5 minutes until golden brown (see picture #3)
5. While the crumbs are toasting, line the bottom of a 9 in. springform pan with parchment paper (I am a big Alton Brown fan, so if you are interested, here is a great technique on how to line a round pan)
6. Take the cookie crumbs out of the oven and pour it into a mixing bowl
7. Reduce temperature of oven to 325 degrees F (or 350 degrees F with a conventional oven)
8. Mix in the 1/4 cup of melted butter.  The crumbs should be moist and should stick together when squeezed between your fingers (see picture #4)
9. Pour cookie crumb mixture into the springform pan and press down evenly onto the bottom of the pan (see picture #5)
10. Refrigerate crust for 5-10 minutes (it is ok if the crust stays refrigerated a little longer as you make the cheesecake mixture).

For the Topping

1. Mix sour cream, sugar, and vanilla extract together until smooth
2. Refrigerate mixture

And Now For the Star

1. Heat about 4.5 qt of water in tea kettle (or any other mechanism you choose).  We are going to use this for the water bath
2. In a mixer, mix the cream cheese on low for about a minute until smooth
3. A an egg into cream cheese and continue mixing.  Add next egg after previous egg is incorporated until you have added all three eggs
4. Next slowly pour in the sugar and continue mixing until incorporated
5. Add vanilla extract and sour cream and mix until fully incorporated (see picture #6)
6. Take the pan and crust out of the refrigerator and wrap outside of pan in a layer of heavy duty foil (or a double layer of standard foil) (see picture #7)
7. Pour the cream cheese mixture into the pan (see picture #8)
8. Use a spatula to smooth out the surface
9. Place pan into a 16 inch roasting pan and pour hot water into roasting pan until water rises half way up spring form pan (about 2 inches) to make a water bath (see picture #9)
10. Carefully transfer roasting pan into the oven and bake for 45 minutes until center still slightly jiggles and the edges are slightly firm (see video #1)
11. Take the sour cream topping out of the refrigerator and carefully pour on top of the cheesecake.  Smooth out surface with a spatula. (see picture #10)
12. Bake for another 5 minutes
13. Carefully take the cheesecake out of the oven and place on a wire rack for at least 30-45 minutes until it is room temperature (see picture #11)
14. Cover and refrigerate cheesecake at least 4 hours

Enjoy!

Picture #1

Picture #2

Picture #3

Picture #4

Picture #5

Picture #6

Picture #7

Picture #8

Picture #9

Video #1

Picture #10

Picture #11

Greek Yogurt Mini Cheesecake

A slightly less guilty cheesecake.

Ingredients
* 3/4 cup 2% greek yogurt
* 1/2 tsp vanilla extract
* 3 1/2 tbsp sugar
* 2 1/2 tbsp flour
* 1 extra large egg beaten
* 1/2 tbsp butter
* 1 1/4 tbsp melted butter
* 1/3 cup crumbled graham crackers

Instructions
* Preheat oven to 350 degrees F.
* Boil water in a tea kettle (for use later in water bath)
* Coat the inside a 4x2 round cake pan. Adhere parchment to the bottom and the sides (Alton Brown has a good technique to do this).  Cut an extra round and save for later.
* In a small bowl, combine crumbled graham crackers and the melted butter.  Press mixture into the bottom of the parchment lined pan.
* In a separate mixing bowl, thoroughly combine greek yogurt, vanilla extract, sugar, and egg.  Add flour to mixture and combine.  Once combined, pour mixture into the cake pan.
* Place cake pan in center of an 8x8 pyrex dish (or a larger cake pan that will allow for at least 2 inches on each side of the cake pan).  Place pyrex dish onto the middle rack of oven.  Pour boiled water into the pyrex dish until water level reaches about 3/4 the height of the cake pan.
* Bake cheesecake for 30 minutes.  Turn oven off, open the oven door, and leave for 5 more minutes.
* Remove cheesecake from water bath.  Place extra parchment round on the top of the cheesecake and let cool to room temperature.  Place the cheesecake into the refrigerator and cool for a couple of hours.
* When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a serving dish.

Strawberry Rhubarb Pie

My neighbor gave me some fresh rhubarb and I decided to make something with it. I never had rhubarb in my life so I decided on something I've heard of before - strawberry rhubarb pie. I had no experience with rhubarb, so I ended up looking up how big I should chop it even. It was fun. I decided I was too lazy to make my own pie crust so I bought the frozen pre-made dough at Trader Joe's. It's awesome - pretty close to homemade and the ingredients list was a lot more natural that they stuff they sell at Ralph's. Mike was a fan. We whipped up some fresh whipped cream and indulged!

Ingredients

•     1 cup white sugar
•     1/2 cup all-purpose flour
•     1 pound fresh rhubarb, chopped
•     2 pints fresh strawberries
•     1 recipe pastry for a 9 inch double crust pie
•     2 tablespoons butter
•     1 egg yolk
•     2 tablespoons white sugar

Directions

1.     Preheat oven to 400 degrees F (200 degrees C).
2.     In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3.     Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4.     Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5.     Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Pie Tips

• Definitely let the mixture from step 2 above stand for at least 30 minutes. You will see the fruit absorb all that flour and sugar.
• Try brushing the bottle of the pie crust w/ egg before putting the fruit mixture in. This will help it from getting too soggy.
• After the pie is done, turn off the oven and leave it in there for 20 minutes to avoid a runny pie. This will help it dry out and gel up...if that makes sense.
• Take out the pie and cool on a rack completely before cutting into it.

French Yogurt Cake

Got this straight out of Bon Appetit and it is a yummy cake. I convinced Thi to make it and she did. Not too sweet with a slight hint of lemon.
(Bon Appetit May 2012)

Ingredients
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup sugar
1 Tbsp. lemon zest, finely grated
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.
Coat a standard (8 1/2 x 4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups all-purpose flour, 2 tsp. baking powder, and 3/4 tsp. kosher salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 Tbsp. finely grated lemon zest in a large bowl until sugar is moist.
Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 tsp. vanilla extract; whisk to blend.
Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
Let cake cool in pan on a wire rack for 15 minutes.
Invert onto rack; let cool completely.


DO AHEAD: Can be made 3 days ahead.  Store airtight at room temperature.

Pumpkin Log

We found this recipe in a magazine, and it sounded easy enough for me to try it! The fact that it came out delicious means it was so easy, even I can do it!

Ingredients:
3 eggs
2/3 cup pumpkin filling
1 cup sugar
2 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
2 tbsp unsalted butter
1 cup confectioner's sugar
3/4 tsp vanilla
1 pkg (8 oz) cream cheese softened

Directions:
1. Preheat the oven to 375. Grease a 10" x 15.5" cookie sheet. Place wax paper on the pan and grease the paper.

2. Mix together eggs, pumpkin filing, sugar, baking soda, cinnamon and flour, and pour into prepared cookie sheet. Bake for 15 minutes.

3. Immediately after removing from oven, turn the cake onto well confectioner's sugared tea towel. Remove wax paper from cake. Roll the cake into the towel lengthwise, and let cool for 1 hour.

4. For the filling; mix together butter, vanilla, confectioner's sugar and cream cheese. Unroll the cake and spread on the filling. Roll the cake back up. Refrigerate until served.

Amaretto Zabaglione

Zabaglione is an Italian dessert that is similar to a custard, but very light and airy with a kick of amaretto and Marsala.

(Custard served cold)

Makes 4 servings

Ingredients

• 8 egg yokes
• 1/3 cup sugar
• 1/2 cup of dry Marsala
• 1/4 cup of amaretto
• cinnamon to top

Directions

1. Prepare double boiler (I use the bowl from a stand mixer and a pot that is large enough to hold the bowl without it touching the water)
2. In the cold bowl, beat egg yokes and sugar until pale yellow
3. Add Marsala and amaretto to egg yoke mixture
4. Put bowl on heat and beat vigorously.  Remove the bowl from the heat periodically while continue mixing to prevent overheating the eggs. Overheating the eggs or heating them up too quickly may cause them to curdle.
5. When the zabaglione reaches 160 degrees, take it off the heat.  The zabaglione should have dramatically increased in volume and should also be much thicker.  The cooking should take about 10 minutes.
6. While warm, spoon into cups or martini glasses and topwith a sprinkle of cinnamon.  Serve immediately.  

The zabaglione can be served cold.  The texture will not be as smooth, but the custard will still be rich, airy, and tasty.

Simple Lemon Cupcakes with Lemon Curd

Makes 2 dozen

• 1 box Betty Crocker Super Moist Yellow Cake mix
• 1/3 cups canola oil
• 1/4 cup cold water
• 3 large eggs
• 1/3 cups lemon juice
• 2 teaspoons lemon zest
• 1 cup sour cream

1. Preheat oven to 330 degrees F. Line 2 standard muffin tins with cupcake liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat on low oil, water, eggs, lemon juice, lemon zest, and sour cream until mixed.
3. Slowly add cake mix. When entire bag is added, increase mixer speed to medium and beat for 2 minutes until thoroughly combined.
4. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 18-22 minutes. Let cupcakes cool completely before topping with lemon curd and then swiss meringue buttercream. Garnish the cupcakes with a sprinkle of finely grated lemon zest.

Banh Chuoi Nuong

(Vietnamese Baked Banana Bread/Pudding)

Growing up Mom always made this with left over bread and overly ripe bananas. I love it. I remember eating it for breakfast the big morning of the Whittier earthquake and how everybody was upset the food tank almost fell on mom but I was upset I lost my banh chuoi during the quake. LOL. (Selfish, fat kid...)

I have a lot of ripe bananas and we bought a bag of day-old bread at Lee's Sandwich for 50 cents. I called Mom and she told me how to do it over the phone. So of course, there are no measurements.

Ingredients:

• Day old French bread
• Milk
• Sugar
• Bananas, sliced length wise
• Butter

Directions:

1. Break the bread into small pieces (1/2 inch cubes or pieces)
2. Mix milk and very little sugar (since bananas are sweet) into the bread in a large bowl. Bread should be soaked with milk mixture.
3. Butter a pan and put a layer of the bread mixture in.
4. Layer bananas next. Sprinkle with sugar to caramelize.
5. Put a thin layer of bread on top of the banana later.
6. Lastly, pour melted butter over the top. Sprinkle with a little more sugar.
7. Bake at 350 degree for an hour.

Notes:

• Don't use too much milk and the cooking time should decrease. Just enough to soften the bread.
• Use salted butter

Peanut Butter Cup Trifle

BEWARE: This is NOT diet food. I am not responsible for what this trifle could do to your waistline!

Using the brownies I posted earlier, I made this peanut butter cup trifle. Very similar to the pistachio one I made in the past, it came out delicious. Love the different texture the peanut butter cup added.

Ingredients:
1 batch of peanut butter cup brownies, cut into 1-inch cubes
1 (3.9 ounce) box of instant chocolate pudding
1/2 cup warm water
1 pint (8 oz) whipping cream
1 16 oz cool whip, unfrozen
caramel sauce
9 mini Reese's peanut butter cups

Directions:
Mix chocolate pudding with water until combined and set aside.
Whip up whipping cream until firm peaks.
Take 1/3 of the whipped cream and mix it into the chocolate pudding mixture.
Fold the rest of the whipped cream into the choclate mixture until combined.
To assemble the trifle, put a layer of brownie, then spoon over some caramel sauce, then pudding, then cool whip and repeat.
Garnish the top with 9 miniature Reese's peanut butter cupcakes and drizzle with caramel

Peanut Butter Cup Brownies

The husband brought home a delicious peanut butter cup brownie on Tuesday and I've been thinking about it ever since. I'm making a trifle for dinner with friends tomorrow night so I decided to try it. Of course since I'm making a trifle, I'm not going to bake it from scratch. I go the good ol' Ghirardelli brownie mix, cut up some mini Reese's peanut butter cups and the rest is DELICIOUS! So easy. You have to try it if you like chocolate and peanut butter.

Ingredients:

• 1 box of Ghirardelli brownie mix
• 12 mini Reese's peanut butter cup, cut into quarters.

Directions:

1. Prepare brownies according to box instructions.
2. Pour batter into a greased pan.
3. Dot with peanut butter cup quarters, pressing it into the batter a little.
4. Cook for as long as the box says (until a toothpick come out clean)
5. Enjoy with a big glass of milk!

Zucchini Bread

I started with a recipe I found on Allrecipes.com and substitute the white flour for wheat flour. It came out perfectly. It does have a hint of a wheat taste for those of you who don't like wheat but we're use to it in my family. Top with some honey whip and it's perfect. (I omitted the nuts to keep it kid-friendly.)

Ingredients

• 3 cups wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil (OR ½ cup veg oil & ½ cup apple sauce)
• 2 cups brown sugar
• 3 teaspoons vanilla extract
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Creme Saint-Honore (Cream Puff Filling)

Creme Saint-Honore is a custard filling with beaten egg whites. I originally made Creme Patissiere and complained it was too thick. After watching Julie & Julia, AHM got inspired to buy Julia Child's cookbook, Mastering the Art of French Cooking, and I used the Creme Saint-Honore recipe from her book and LOVE it. It's so light and airy, a lot like Beard Papa's. I wish I had a vanilla bean and it would be perfect. With that said, I deleted the original gross pastry cream recipe I used to fill my cream puffs.

Creme Saint-Honore (Custard Filling with Beaten Egg Whites)
About 5 to 6 cups

Ingredients:

• 1 cup granulated sugar
• 5 egg yolks
• 1/2 cup flour (scooped and leveled)
• 2 cups boiling milk
• 1 tablespoon butter
• 1 1/2 tablespoon vanilla extract (I only put in 1 teaspoon)
• 8 egg whites (I used 9 because I had 4 left over from the first pastry cream attempt)
• Big pinch of salt
• 2 tablespoons granulated sugar

Directions:

1. Gradually beat the1 cup of sugar into the egg yolks and continue beating for 2-3 minutes until the mixture is pale yellow and forms the ribbons.
2. Beat in the flour.
3. Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
4. Pour into saucepan and set over moderately high heat. Stire with wire whisk reaching all over bottom of pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.
5. Remove from heat and beat in the butter then add the vanilla extract. Move into a large mixing bowl and set aside.
6. Meanwhile, beat the egg whites and salt together until soft peaks are formed.
7. Sprinkle the sugar and continue beating until stiff peaks are formed.
8. Stir one quarter of the egg whites into the hot custard.
9. Fold in the rest 1/3 at a time.
10. If the cream is to be served cold, chill it in the refrigerator.
    

This can be used for filling cream puffs, tarts or eaten as a dessert cream!

Cream Puffs

Fresh out of the oven!

I decided to bring my childhood back by making Monkey Bread first, and now homemade Cream Puffs. I used the Joy of Cooking recipe for both the Choux Paste (Pate A Choux) and the Pastry Cream. Both turned out great!

Choux Paste
About 2 1/2 cups

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 large eggs, at room temperature
  

Preparation:

1. Combine milk, butter, sugar and salt in a large saucepan. Bring to a full boil over medium heat.
2. Remove from heat and add flour all at once and stir vigorously with a wooden spoon.
   
3. Once incorporated, return to high heat to cook flour. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff.
4. Transfer to mixing bowl and let cool for 5 minutes, stirring occasionally.
5. Add one egg at a time on stir on a stand mixer, low on a hand mixer or by hand with a wooden spoon. Make sure that the paste is smooth each time before adding the next egg.
   
6. Continue to beat with each egg until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon.
   

Cooking Cream Puff Shells:
Makes about a 15 puffs

1. Position a rack in the lower third of the oven. Preheat oven to 400 degrees F.
2. Scoop the paste into a pastry bag fitted with a 1/2-inch plain tip (I also used a star tip and it looks cute). Shape the paste into puffs on a ungreased baking sheet.
3. Before baking, lightly sprinkle a few drops of water over the shapes on the pan for a light, airy texture.
4. Bake for 10 minutes.
5. Reduce the heat to 350 degrees F and bake for 25 minutes or until golden brown and very firm to the touch.
6. Remove to a rack and cool completely.

Pastry Cream (UPDATED 01/01/2010):
I deleted the original recipe because it was gross and added the Creme Saint-Honore from Julia Child's Mastering the Art of French Cooking here. Use this instead!

Assemble cream puffs:

1. I used a star tip and filled each puff from the bottom.
2. You can dust w/ powdered sugar, or drizzle chocolate or just eat it plain to serve!
   

Original cream was too thick.
Use the Creme Saint-Honore recipe I added later.
WAY BETTER!

Panna Cotta with Strawberry Balsamic Compote

I love panna cotta so when Anh Hai Mike and Bao suggested I make panna cotta for our Xmas dinner I was up for the challenge. I found this recipe on epicurious.com. It was simple to make and delicious! The strawberry sauce sounds weird but it is SO good!

Yield: Makes 6 servings

Ingredients
Panna cotta
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar

Strawberries
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper


Preparation
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

cake balls

Little bite-sized cakes, whats not to love? This recipe is very easy and so open for modifications and variations. Use any box cake or even your own cake recipe with any frosting combination and its sure to be a big hit! Add more chocolate, sprinkles, or nuts for decorations. Great for gifts and favors!

Ingredients

• -1 (18.25 ounce) package cake mix
• -1 (16 ounce) container prepared chocolate frosting
• -1 bar chocolate flavored confectioners coating (or almond bark or bakers chocolate squares
• 
  
• Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, let cool for 30 minutes and crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Use a melon baller or small scoop or spoons to form balls of the chocolate cake mixture. Place on wax paper on top of baking sheet.
3. Place prepared balls in freezer for 1 hour or refrigerate overnight. 
4. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
6. Enjoy!

Tips

-If cake balls are breaking while being dipped in chocolate, they need to be chilled longer

-If adding decorative details, be sure to place them on the chocolate dipped ball before the chocolate sets. If drizzling chocolate on top of the dipped balls, do so after the chocolate has set. 

Cinnamon-Caramel Bread Pudding

Anh Hai Mike actually made this last year for Thanksgiving and we had some leftover and Hong and Linh got to try it. When she asked for the recipe this year, we had no idea where it was. We got it off of our Bon Appetit magazine and luckily found it online.

Photograph by Sian Kennedy - Bon Appetit

Cinnamon-Caramel Bread Pudding
Makes 16

Ingredients

• 20 3 1/2x3 1/2-inch slices cinnamon-raisin bread (not ends)
• 12 large eggs
• 2 1/2 cups whole milk
• 2 cups chilled whipping cream, divided
• 1 cup sugar
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons finely grated orange peel
• Pinch of salt
• 2 tablespoons powdered sugar
• Purchased caramel sauce, warmed
  

Directions

1. Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
2. Stir bread mixture; let stand at room temperature 30 minutes.
3. Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
4. Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD Let puddings stand at room temperature up to 2 hours.
5. Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
   

Monkey Bread

Something from our childhood - I think we all remember making this one with Co Muoi as kids. Bao and I ate it and agree it tastes like our childhood...some foods just brings back so many memories!



Monkey Bread Recipe
(Adapted from AllRecipes.com...my changes are highlighted in color)

Ingredients

• 2 (16 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter
  
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
  
• 1/2 cup raisins (optional) *I didn't use raisins but want to try rum raisins next time
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
   

Pumpkin Pie

This recipe is courtesy of Paula Deen & the Food Network. Mike says it's the best pie I made so far (and I usually stick to what's on the Libby's cans when it comes to a recipe). Combined with a pie crust recipe that I learned from my friend Jessica H (won constantly wins pie contests with her awesome peach pie) it turned out really yummy.

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough (I made my own)
* Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.