Food

Bourbon Caramel Croissant Pudding

This past weekend, I had a Netflix & Nosh party at my place. I wanted to have a super relaxed, gathering with strong coffee, brunch fare, & pretty desserts. (Isn’t the invite so cute? Thank god for the internet.)

After sending out the invites, everyone offered to bring an assortment of dishes – something that we all typically do for any get-together. Sadly, my girlfriends are all completely nuts about potlucks – so nuts that by the time all the guests were in attendance, THERE WAS AN ABUNDANCE OF FOOD. And I’m talking enough food to last a week! At the end of the party, I packed everyone leftovers, packed some more for a homeless guy that I see on 34th every day, and packed a little bit for Brian to have. After all that packing, my kitchen countertop was again back to its bare, sad, empty existence. Or so I thought. Later that night, I noticed a medium, white paper bag sitting in a corner by the fridge. I opened it and lo and behold – FIVE FLUFFY, FLAKY, BUTTER CROISSANTS GONE ROGUE. How annoying, I thought. I mean, I can’t eat this stuff during the week – these ungodly little pastries are only allowed in my existence on weekends! I can’t have them in the house but I can’t bear to throw them away either. So I decided to make something out of them & bring it to work. HA!

That’s where Nigella Lawson’s croissant bread pudding came in. It made perfect sense. Pudding came about BECAUSE of leftover bread! And what’s an easier baked good than bread pudding? So I doubled the recipe, added an extra egg for extra custard-ness (?), & splashed it with more bourbon than I care to admit. The result is this delicious, flaky, creamy, BOOZY goodness. Scroll down for the full recipe!

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Food, Recipes

Peach Refrigerator Cake

Man I hate making dessert.

Well, let me rephrase that, I don’t like to cook when it involves precise measurements. I like to eyeball. A lot. And usually when it comes to desserts, it involves measuring cups and spoons and a whole lot of accuracy because it’s pretty much a chemical solution and I hate chemistry.

That’s why this recipe is perfect: minimal measurements & no baking. Have you ever made one of these? I used to make this a lot with my sister and aunts in the Philippines. I don’t know why or how it got popular but I do know that if you ask a Filipino what a “Refrigerator Cake” is, chances are, they’d know it involves peaches.

It’s easy to prepare, it’s delicious, & oh so pretty! Recipe below:

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Food, Recipes

Inspired by Ina Garten’s Greek Lamb with Yogurt Mint Sauce

Last week, as I was perusing the Fresh Direct Weekly Circular, I saw that organic lamb ribs were discounted. Of course, shortly after, I found myself scouring the internet for EASY lamb recipes. I thought that The Barefoot Contessa‘s Mediterranean-inspired flavors sounded delicious so I decided to give it a try with a few tweaks here and there because I hate measuring, I love shortcuts, and I’m a lazy cook in general.

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