Friday, September 9, 2011

TGIF: Cupcakes Edition

Last Tuesday, my sweet friend, January, and I attended a "Cupcakes For Adults" cooking class at Central Market (H-E-B's upscale grocery extravaganza). The "adult" label was not only for the wine consumed (responsibly), but also for the booze we actually used as INGREDIENTS. Genius, I tell you. Just genius.





We had the loveliest instructor. She was bubbly, vivacious, and quite the entertainer. They even served us a fabulous salad to munch on while we prepared the cupcakes. It rocked our socks off.

We made:

Rhubarb Cupcakes with Gran Marnier Whipped Cream

Boston Cream Pie Cupcakes (with GOLD dust)

Roasted Banana and RUM Cupcakes with EITHER Nutella Frosting (be still my heart) or Honey Cinnamon Frosting (equally tasty)


And finally...

Chocolate Chip Stout Bread Pudding

(Yes, I realize this isn't a cupcake. However, we baked them in these teeny aluminum ramekins; thus creating the cupcake form.)

While I thought they were all decadent and scrumptious (I did sample each one. Don't judge me, Dr. Dukan.), the bread pudding was my favourite (fancy spelling). I wanted to share the recipe with y'all. It's warm, cozy and the perfect "comfort food" to enjoy while relishing FALL. (It's almost downright COLD in these here parts o' Texas in the morn'. Hallelujah. Sweet relief.)

Happy Friday, Friends!

Chocolate Chip Stout Bread Pudding

Ingredients:

Butter (For schmearing the ramekins. Yep. I spell it like I say it, with extra emphasis on the "schm.")
10 cups of diced/dried bread (I believe we used sourdough to compliment the brewski.)
12 ounces of Guinness Beer
3 cups of heavy cream (fully-loaded – no half-n-half)
¾ cup sugar (white or brown – I fancy brown)
9 whole eggs – well beaten
2 cups of chocolate chips (I would throw in the entire bag – the more chips, the merrier. And I might lean towards milk chocolate for extra sweetness, though semi-sweet would be super duper, too.)
6 tablespoons of butter

Instructions:

Schmear 12ish ramekins (or one large baking dish) with butter.
Place the diced/dried bread in a large mixing bowl.
Combine the rest of the ingredients together with the exception of the chips and additional butter.
Pour the mixture over the bread and mix well. (I prefer to use my hands for mixin'.)
Add the chips.
The bread should soak up the mixture. If you need more liquid, add a smidgen of cream. (It’s extra yummy if you can let the mixture soak for a bit.)
Scoop into the ramekins or baking dish.
Dot the top(s) with the remaining butter.
If using ramekins, place them on a cookie sheet. Tent them with foil.
If using a baking dish, cover completely with foil.
Bake in a 375 -degree oven for 45 minutes to 1 hour until the custard has set. 
Remove the foil and bake a few extra minutes to let the top(s) brown.

Can be served with Blue Bell ice cream.

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