I really enjoy being a part of the Foodbuzz Tastemaker Program. I was recently picked to try out Duncan Hines and Comstock products for this go round. I was given some coupons for myself and to share with others for free products. All my friends and family were very happy! I chose several products to try: Duncan Hines Decadent Triple Chocolate Cake with the Amazing Chocolate Glaze, Duncan Hines Brownie Mix and the Comstock Lemon Pie filling.
I made the Decadent Triple Chocolate Cake with the Amazing Chocolate Glaze as- is for my mother’s birthday party. This cake was to die for! We all really enjoyed it. I made it as a bundt cake and it was so moist and rich. The Glaze was so, so easy to use and I personally think it is much more yummy than regular frosting. This is definitely a must-try, even if you are partial to scratch baking.
I used the Brownie mix to make a peppermint mocha brownie by just adding one tablespoon of instant espresso powder and 1 cup of chopped white chocolate peppermint bark. I based this around popular holiday drinks as I thought the brownie would lend really well to the flavors. I used a lot more instant espresso than I normally would as I really wanted to drive the mocha flavor home and it worked! The brownies were very easy and turned out just as I had planned so I was really happy with them.
For the Comstock Lemon Pie filling, I made a bread pudding. It was my first time making bread pudding but I really thought that lemon would go well with the texture and mild flavor. Again, I was really happy with the result! It came out creamy with a mild lemon flavor, our family really enjoyed it!
I really urge you to try any of these products, whether to bake as-is or to experiment with putting your own twist on them! Thank you to Foodbuzz, Duncan Hines and Comstock for giving me the opportunity to try these great products!
LEMON BREAD PUDDING
12 Cups of Croissant or Butterflake Rolls, cubed
1 Cup Sugar
2 Cups Whole Milk
1 Tsp Pure Maple Syrup
1 Cup All Purpose Flour
1 Can of Comstock Lemon Pie Filling
1. Preheat oven to 350 degrees. Generously grease a 9×13 pan.
2. In a large mixing bowl, beat the eggs, sugar and maple syrup together. Gradually mix in the milk and the flour until well blended.
3. Add bread cubes to the mixture and stir until all bread cubes have soaked up the liquid. Add half the can of lemon pie filling to the bread mixture and mix well.
4. Add half of the bread cubes to the baking dish. Spread half the can of the lemon pie filling over the entire the layer.
5. Add the remaining bread mixture on top of the lemon pie filling.
6. Bake for 45 minutes, toothpick inserted should come out clean.
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Tagged Bread Pudding, Brownies, Brunch, Cake, Chocolate, Comfort Food, Comstock, Cupcakes, Decadent, Dessert, Duncan Hines, Eggs, FoodBuzz, Foodbuzz Tastemaker Program, Fruit, Holiday, Lemon, Mocha, Peppermint
I needed to bring a hot dish to a gathering recently and was in a pinch for time. No time to run to the store, so I had to make due with what I had on hand. This was really easy and came out tasty. Great way to use up my extra eggs before they expired too! (Darn those buy one get one free 18 pack sales!) You could easily use the base ingredients for this and add anything – a different vegetable, a breakfast meat, change the spices.. Very versatile!
BAKED RED PEPPER EGGS
1 Dozen Large Eggs
1 Large Red Bell Pepper (or 2 small), seeded and diced
1 Can of Evaporated Milk (Small, 15 0z.)
1 Tsp Salt (you can alter to your taste)
1 Tsp Brown Mustard
1 Tsp Black Pepper (you can alter to your taste)
1 TBS Dried Parsley
1 1/2 Cup Shredded Monterey Jack Cheese
1. Pre-heat oven to 325 degrees and spray 9 x 13 pan with cooking spray.
2. In a large mixing bowl, whisk together eggs, evaporated mil, salt, pepper and mustard. Stir in red peppers.
3. Spread cheese to cover the bottom of the baking dish.
4. Pour egg mixture over the cheese and then sprinkle with parsley.
5. Bake about 45-50 minutes until eggs are set (ovens will vary.)
I’ve had a bit of a blogging break this past week. Foodie Jr. was off the entire week from school and we’ve had all kinds of excitement surrounding the impending arrival of Baby Foodie so it’s just been busy, busy, busy! Our Thanksgiving was extremely quiet and spent mostly in our pajamas. We generally travel for this holiday whether it be to a relative’s house or to a fun destination like Disneyland but this year with the delivery so close, we thought it best to stay home. Not to mention, I can barely get from point A to point B without struggle! Our Thanksgiving menu featured the standards: green bean casserole, yams, stuffing, gravy, cranberries, etc… This year we did a cajun brined and smoked turkey and made some cajun dirty rice to go with it. Dessert was sweet potato pie and pineapple cream pie. Too much food for 2.5 people!
The recipe I am posting is a tradition on our holiday table – Corn Pudding. I don’t remember how or when I started making this but it has been some years now and everyone seems to really like it. I am not posting a picture of the dish itself, but rather of the Thanksgiving spread it was a part of – you can see it in the far back (in a square dish.) This is a really easy side dish and it goes with standard holiday food, kid friendly as well. I hope you enjoy it as much as we do!
1 Cup Heavy cream
2 TBS Sugar
1 ½ TBS Flour
1 Tsp Salt
1 Tsp Baking Powder
3 Cups Corn (2 cans)
¼ lb. Butter, melted
1. Preheat oven to 350 degrees.
2. Beat eggs and heavy cream with mixer until light and fluffy.
3. Slowly add the dry ingredients.
4. Add corn and stir in the melted butter.
5. Pour mixture in a greased casserole dish and bake for about 45 minuutes, until set.
It’s no secret that I am pregnant. Not just because of the watermelon sized bump in my tummy but because I have mentioned it here before. I spent the greater part of this pregnancy sick and then when I finally got to a point where food sounded good again and wanted to eat something with substance, gestational diabetes entered the picture. Baby Foodie is doing quite a number on this Mama! I can’t just go willy-nilly eating everything in sight and indulging in carb-rich delights like I really want to, so I created this recipe the other night for dinner. It was actually very filling and satisfying, more importantly, it tasted good. Mr. Foodie thought it was a keeper, he even ate it cut up in a whole wheat tortilla the next morning as a pseudo breakfast burrito.
CHICKEN APPLE SAUSAGE, SPINACH AND EGG WHITE FRITTATA
1 TBS Butter
4 Chicken Apple Sausage links (I used the Aidell’s brand)
3 Cups fresh baby spinach, washed and torn
1 TBS Dried Minced Onion
1 TBS Course Black Pepper
1 TBS Salt
¾ Cup Gruyere Cheese
2 Cup Egg Whites
1. Heat oven to 350.
2. In an oven safe skillet, melt the butter over medium heat.
3. Saute sausage until brown.
4. Add minced onion and spinach and sauté until spinach is wilted.
5. Remove from heat.
6. Add Egg whites.
7. Season with Salt and Pepper, mix in cheese.
8. Bake in oven for 10 minutes, or until egg whites are set.
9. Let cool slightly, about 5 minutes and serve.