Double Chocolate Pecan Bread Pudding

This recipe is fantastic! It makes enough for a 9×13 pan, but when I made it I used an 8×8 square pan and a loaf pan. It’s delicious. Chocolate in the custard and chocolate chips in the actual bread pudding – heck yes a double load of chocolate.I found the original recipe here, and the only thing I changed was I ran out of Kahlua (the travesty!), and substituted milk for the heavy cream and the remainder of the Kahlua I didn’t have.The more I write on the blog, as in number of posts, I realize how much I just want to get to the recipe. So, I hope that my readers don’t mind when I have a short post, because I just want to share the food. Enjoy this!


Yield: 1 9×13 pan

5 c. cubed bread (day old, or stale)
½ c. chocolate chips
½ c. chopped pecans
1 c. brown sugar, packed
¼ c. cocoa powder
1½ tsp. cinnamon
½ tsp. cardamom
Pinch of salt
5 eggs, lightly beaten
2 c. milk
½ c. Kahlua
1 tsp. vanilla

Spray a 9×13 pan with non-stick stray. Put the cubed bread in a baking dish. Sprinkle the chocolate chips and pecans over the bread. Set aside.In a large bowl, combine the brown sugar, cocoa powder, cinnamon, cardamom, and salt. Add the eggs, and whisk until combined.Add the milk, Kahlua and vanilla. Whisk until thoroughly incorporated.Pour the mixture over the bread cubes, and let sit 45 minutes to an hour, or until soaked through.Preheat oven to 350°F. Bake the bread pudding for 60-75 minutes, or until the custard is set. Check halfway. If the bread is getting dark, cover with aluminum foil. Let cool before serving.Best if served warm with ice cream or whipped cream on top!

Cheesy Pull-Apart Garlic Bread

This is a side dish that goes perfectly with salad, pasta, steak and more! It’s loaded up with cheese and garlic butter, then baked in the oven until ooey-gooey perfection.

I’ve seen so many different recipes, pins, and blog posts about this bread, including this one, and honestly, it’s really easy to do. I’ve made this bread a bunch of times in the last two months, and it is always a crowd-pleaser, and I’ve put my own spin on it a few times. I’m also including step-by-step pictures in case my directions are a little wonky, or don’t make sense.

Next time you are having a get-together with family or friends, make this easy appetizer!


Yield: 1 loaf

1 loaf French bread or sourdough bread (homemade or store-bought)
1 c. butter, softened
3-5 cloves of garlic, finely minced (depending on how garlicky you like your garlic butter)
2-3 cups of cheddar or mozzarella cheese, shredded and in slices or cubes

Slice your loaf of bread on the diagonal, not slicing all the way through the bread. (It needs to still be attached at the bottom.) You should slice the bread into about 1-inch slices. Turn the bread, and slice diagonally in 1-inch slices so that you get little “bread fingers” all still attached at the bottom.

In a bowl, mix the butter and garlic to make garlic butter. Generously spread the butter on all the cut slices of bread. Be liberal with the butter, so that when it melts the garlic flavour is spread throughout the loaf of bread.

Take your cheese slices or cubes, and place them in between the cuts on the loaf of bread. Each little bread “finger” should have butter and cheese surrounding it.

Once the bread is stuffed with the slices or cubes, top the loaf liberally with shredded cheese.

Wrap in aluminum foil. Refrigerate until ready to bake.

To bake, preheat oven to 375°. Place wrapped loaf directly on oven rack and bake for 15-20 minutes, until the cheese is melted throughout. Take off the foil on top, and broil on low, 2-4 minutes, until top cheese is golden brown and melty.

Remove from oven, transfer to a plate or serving dish, and serve!

French Bread

Okay. We all know how much I love bread. So very much!!!! I made this and then forgot to take pictures of it… Twice. So there are still no pictures. Shame on me! Either way, here is a recipe for French bread. This was so easy to make, and there is a lot of hands-off time in the recipe, because it has to rise. The next time I make this, I will be SURE to get pictures!

I made this to make into a cheesy garlic pull-apart bread, and it tasted amazing. I took it to a staff party, and the whole loaf was gone in 20 minutes! People loved the garlic cheesy-ness of the bread, but they were also a little flabbergasted that I made the bread myself. Those who know about my blog said “Of course I made the bread myself”, and weren’t surprised.

I found the original recipe here, and it is SO easy and SO rewarding. I think this will be a new regular loaf of bread in my house, especially when we have pasta!


Yield: 2 loaves of bread

2¼ c. warm water
2 tbsp. sugar
1 tbsp. active dry yeast
¾ tbsp. salt
2 tbsp. oil (olive, canola, etc.)
5½ – 6 c. flour

In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast. Let sit for 3-5 minutes to activate the yeast, until it is bubbling and foamy.

Add the salt, oil, and 3 cups of flour. Mix, adding in the extra flour a little at a time, until you get a dough that pulls away from the sides of the bowl into a ball that is soft, yet leaves very little dough residue on your fingers. Knead for 2-3 minutes until the dough is soft and smooth.

Lightly grease or oil a bowl (I just take the dough out of my mixer bowl and oil that) and turn the dough to coat, then cover with a layer of greased plastic wrap and let sit in a warm spot in your kitchen to rise until doubled, about 1 hour or so.

Turn out the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle (about 9×13). Roll the dough up starting from the long edge, pressing out air bubbles, and pinch the edge to seal. Arrange seam side down on a baking sheet lined with parchment paper.

To avoid the risk of your bread deflating, slash gashes in the top of your loaves now. (I don’t have a baker’s lame, so I do it now. If you have a baker’s lame, wait to cut the bread.)

Cover formed loaves with greased plastic wrap, and let the loaves rise until noticably puffy, and almost doubled in size, about 1 hour.

Preheat oven to 375°F. Slash the loaves (if you haven’t already), and place in the center rack of the oven. To get a super crispy crust, you can throw a few ice cubes on the bottom of your oven (but look at manufacturer’s recommendations first!) or spritz the loaves with water before closing the oven door. Personally, I just spray down the loaves with water, because I’m renting a house and don’t want to buy a new oven just in case!

Bake for 25-30 minutes, until golden and baked through. Remove from oven and let cool before slicing or turning into cheesy garlic pull-apart bread! (Which might just be my next post!!)

Easy Artisan Rolls

Okay, it’s been a busy few weeks. Not going to lie, most of these posts that have been released at the end of August or at the beginning of September were made in the middle of summer, at the end of July.

I was able to catch up with my baking and do a lot of it over the summer, most often in the mornings when it wasn’t ripping hot the whole day. I wrote up the posts, took pictures, and then scheduled them for later.

It’s something I have to do because when I get busy, life is BUSY. By the time this recipe will have went public, I’ll be back in school, when in reality I typed it when I was still relaxing at the beginning of August.

Either way, to the rolls. I couldn’t believe it when I saw the recipe. Crusty outside, soft inside, really good basic bread rolls that have only FOUR ingredients, and take maybe 20 minutes hands on all together? Yes, please!

I found the original recipe here, and was extremely pleased by the results. Next time I need rolls for a gathering, I’m going to whip these up! It really couldn’t be any easier. Mix the four ingredients in a bowl, cover it up, go to sleep, then shape and bake in the morning. Seriously. These rolls are that easy. (Also, the author has some great tips on making these rolls ahead, if you need them!)

Next time I make them, I’m going to experiment with some flavour add-ins, like rosemary, sea salt, or maybe even cheese or garlic. The options are endless!


Yield: 12-16 rolls, depending on size

4 c. flour
2 tsp. kosher salt
1 tsp. active dry yeast
2 c. room temperature tap water

In a large bowl, whisk together the flour, salt, and yeast. Make a well in the center, and add in the water, incorporating everything together until a wet and sticky dough is formed. Cover with plastic wrap, and leave out at room temperature overnight, or 8-12 hours.

After the first rise, preheat oven for 425°F. Line a sheet pan with parchment paper.

Generously sprinkle your work surface with flour, then turn out the dough onto the flour. Cut into equal pieces, about 12-16 (depending on how big you want your rolls), and shape into balls, making sure rolls are coated in the flour, and pinching the edges together to seal.

If you want smooth looking rolls, place seam side down on the prepared baking sheets. If you want a more rustic texture, place rolls seam side up. Cover with plastic wrap and let rise 20-40 minutes, until almost doubled.

Transfer pans to the preheated oven. Bake for 15 minutes, then rotate pan(s) and bake for an additional 5 minutes, or until rolls are an even golden brown. Transfer rolls to a wire rack to cool completely.

Rhubarb Sweet Rolls

If you remember from my last rhubarb posts, I have a lot of it. My wonderful parents have a garden, and in the summertime they are overflowing with produce of all kinds: tomatoes, beans, peppers, lettuce, carrots, and especially rhubarb. They usually have so much rhubarb and it grows so fast that they can’t physically keep or use it all.Last summer, my parents gave me 8 freezer bags full of rhubarb, and I’ve been looking for ways to use it up, especially because my dad told me they have a ton more for me to take. Ah! Pretty soon, it will overrun my freezer.Well, I woke up yesterday, and it was cold and rainy – a perfect baking day! I scoured Pinterest, and soon came upon these rolls, and decided the time was ripe (hah!) for another rhubarb recipe. If you are anything like my parents, and you have an abundance of rhubarb and not many ideas (I can’t make pie, as Paul is allergic to strawberries), I’m here to help! These are sweet and a little tart, but they are basically cinnamon rolls, but instead of a cinnamon filling, a quick rhubarb “jam” situation. You can have them for breakfast, or dessert and (if you’re daring!), put a scoop of vanilla ice cream on a warmed roll.


Yield: 12 rolls

For the dough:

¾ c. milk
4 tbsp. (¼ c.) butter, cubed
2¼ tsp. (or 1 packet) instant or active dry yeast
2 tbsp. sugar
1 egg, beaten
¾ tsp. salt
3¼ c. flour

For the filling:

4 c. sliced rhubarb, divided (the recipe says 3 cups, but I’ll explain)
½ c. sugar
2 tbsp. lemon juice
2 tsp. cornstarch

For the glaze:

Leftover filling
1-2 c. icing sugar (as needed)
1 tbsp. lemon juice (if needed)

To make the dough, in a large glass measuring cup, warm the milk and butter together in a microwave until the mixture reaches between 100-110°F. Be careful! Don’t go over. Too hot, and you run the risk of killing your yeast. Stir in the yeast and sugar. Wait 5 minutes for the mixture to start to bubble and foam. If it doesn’t, your yeast is dead and you need to start again with new, fresh yeast.In the bowl of a stand mixer fitted with the dough hook attachment, combine the beaten egg, the milk mixture, the flour, and the salt. Beat with the dough hook, on low at first, then on medium for about 5 minutes until the dough comes together and becomes smooth and elastic.Remove the dough from the bowl and form into a ball. Oil the mixer bowl, then place the dough into the bowl, rolling to cover with oil. Plastic wrap the bowl, and set in a warm spot for 1-2 hours, until doubled in size. Make the filling while the dough rises.For the filling, in a medium saucepan, combine 3 cups of the sliced rhubarb (reserving 1 cup for the filling when it’s done – I’m a fan of rhubarb chunks, not just puree), the sugar, lemon juice, and cornstarch.Cook the mixture over medium heat, stirring constantly, until rhubarb breaks down and the mixture turns thick, into a jam-like consistency. Set aside filling to cool while the dough finishes its rise.To assemble the rolls, spray a 9×13 pan with non-stick spray and set aside. Lightly flour your work surface, and turn out the risen dough, gently rolling into a large rectangle, approximately 18×12.Spread 1-1½ cups of the filling over the dough, leaving about 1 inch of room around the edges of the dough. Sprinkle the reserved rhubarb chunks over the filling. Now it gets messy – beware! Roll the dough log in, starting from the top long edge. Some of the filling might leak out, but that’s okay. Get the roll as tight as you can, and make sure the seam side is down to try and seal it as much as possible.With a sharp serrated knife (or unflavoured waxed dental floss – that’s what I use!) cut the log into 12 even pieces. I use dental floss for all of my cinnamon roll cutting – it’s a trick I learned years ago. Just wrap the floss around the roll, and pull. It will cut everything for you! Easy-peasy.Place the cut rolls into the prepared pan, with a little bit of space between them, not squished tight. They need room to rise again. If you had a bunch of filling come out of the rolls, you can drizzle some extra filling over the rolls. Cover with plastic wrap, and leave in a warm place for the second rise, about 30-45 minutes, until the rolls fill the pan and are touching.Preheat oven to 350°. Make a simple egg wash (if desired), and brush rolls to help browning. Bake in the preheated oven for 25-35 minutes, until golden brown and bubbling.While the rolls bake, make the glaze. My glaze is different from the original (I didn’t want any leftover puree). In a medium bowl, combine the leftover rhubarb filling with 1-2 cups of icing sugar, as needed. There is enough moisture in the filling that you shouldn’t need any lemon juice, but if you like a runnier glaze, then use more liquid. Drizzle or pour glaze over the rolls as soon as they come out of the oven.Cool in the pan, and serve warm.