Cranberry-Apple Custard Strudel

It was 4 o’clock in the morning in Jordan, and I was very sleepy. I’d had a very busy day and unfortunately there was no time for me to sit in front of the computer.

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The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I know my recipe doesn’t look like a traditional strudel, but a baker needs a change of pace every now and then. I was searching the internet to get an idea of  something unconventional that I could bake, so I end up stumbling upon a page that had beautiful pictures of ‘Vol Au Vent’  pastries stuffed with savory meat and topped with a sauce. At that moment, I pictured a stuffed cranberry pudding strudel with chocolate sauce drizzled on top. My next move was how to go about making this pastry. I had two thoughts, one, to grab a frozen packet of ready made ‘Vol Au Vent’ pastry  and take the easier way out, and two, to be a daring baker and create the pastry manually. I decided to go with option 2, and ended up making the puff pastry myself. The recipe was adopted from http://www.indobase.com/recipes/details/vol-au-vent.php

The recipe for the stuffing was adopted from www.dairygoodness.ca

P.S:- I added a little twist of my own to the recipe , rather than having vanilla cream as the topping, I chose to drizzle chocolate sauce instead.  Bon a petit! Enjoy.



Banana Bread

Yesterday was a boring day, so I decided to bake something. When I entered my kitchen the first thing that caught my eyes were my bananas in a fruit bowl and I saw black patches on their skin. That meant I had to do something with them. I decided to make Banana bread. (Which I haven’t baked for a while) I remember seeing a recipe in my Martha’s Baking Handbook Cookbook. So I gave it a try. It came out absolutely delicious. I think my son was addicted to it. Every time he takes a slice he tells me ” mommy this is delicious”. We as moms all know that we love to hear compliments from our children..

bananabread

Makes two 9-by-5inc loves

3 cups all  purpose flour

1 teaspoon baking soda

3 large eggs

3/4 teaspoon salt

2 cups sugar

1 1/3 cups vegetable oil

2 taablespoons pure vanilla extract

1 1/2 cups ripe mashed bananas(3 medium )

1 cup unsweetened shredded coconut

1 cup toasted walnuts or pecans, finely chopped

1/2 cup buttermilk(I subsituted with yogurd)

Nonstick cooking spray

Preheat the oven to 350 F. Coat two loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegeteable oil on medium speed until combined. Beat in th eflour mixture.add the vanilla, banana, coconut, nuts, and buttermilk, and beat just to combine.

Divide batter evenly between prepared pans, smooth with an offset spatula.

Bake, rotating pans halfway through,  until cake tester inserted in the centers comes out clean, 60 to  65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely. Enjoy!

Chocolate Chip Bread Pudding

This is one of my favorite dessert.. I always want to try to bake bread pudding.My first try was not successful but second try was absolutely delicious.

Picnik collagepuding

I found this to be very simple and fast to make.Creamy custard, melted chocolate , spongy challa bread and ICE CREAM…Such a yummy treat for my taste buds 🙂

This recipe has been adopted from  Foodnetwork.com. I just didn’t make the chocolate ganache instead I served with vanilla ice cream and I omit the raisins.

Ingredients

  • 4 cups whole milk, warmed
  • 1 stick (8 tablespoons) butter, melted in microwave
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 loaf challah bread, cut into 1 1/2-inch slices
  • 1 cup chocolate chips
  • 1/2 cup raisins
  • Chocolate Ganache

Directions

Preheat the oven to 325 degrees F.

Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.

Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.

Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.

Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.

Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top or Ice cream.

Enjoy!