Ta Da! There it is. An oven. So simple, so white, and for the time being so clean. It's been wonderful. Someday soon after a little DIY craziness it will blend and be beautiful in our kitchen.
The moment everyone has been waiting for - the winner.
Emma is the winner by Random Number Generator. She suggested I make a tomato tart - this tomato tart to be specific. Congratulations Emma, I'll be emailing you with your winnings.
There were some very tempting and good ideas for what to make first - muffins (how I've missed making muffins) or a fall cake, brownies, and shepherd's pie. All of those sounds good (anyone have an exceptionally good shepherd's pie recipe)?
Want to know what I did end up making first? Shortbread cookies that have been in my freezer waiting. Not exactly what I had in mind, but I was very impatient and really wanted to bake something. It was merely a test to make sure the thing worked.
Now that I know it actually bakes, I've been whipping up things all day. First up, just in time for fall, and to use up odds in ends in my fridge - Pumpkin Bread Pudding.
The air was just cool enough this morning to do some planting and make me feel it may actually be fall. Oh, and I think I just heard thunder. YES! Fall is coming.
This recipe uses up some leftover pumpkin, which to me is just a give in this time of year. I also had a loaf of bread a bit past it's prime. I was so ready to bake something warm and spicy and comforting.
Pumpkin Bread Pudding
3-4 cups stale bread cut into large chunks
3 eggs
1/2 can pumpkin (7 oz or about 1 cup)
1/2 cup half and half
1/2 cup milk
2/3 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup chopped pecans
1/4 cup brown sugar
2 Tablespoons butter
In a large bowl mix together the eggs, pumpkin, half and half, milk, sugar, spice, vanilla and salt. Add the bread and press down so it is completely covered. Let sit for about 5 minutes.
Butter an 8 inch baking dish (or one that will hold the pudding and rest in another larger pan for a water bath). Pour the pudding mixture into the buttered dish. Sprinkle the top with pecans and brown sugar, and dot the top with butter.
Place the bread pudding pan into a larger pan and place in the oven. Pour hot water in the larger pan to surround the pudding. Bake covered for 35 minutes. Remove the cover and bake for another 15 minutes. If the brown sugar is not melted turn the broiler on and broil until melted and bubbling.
I had to turn the broiler on to melt the top and I nearly burnt the entire thing. I guess it's safe to say I'm a little out of practice.
I'm now really excited for fall and all the holiday cooking on the horizon. I know not a leaf has dropped to the ground here, let alone the temperature. But I'm armed and ready with a new kitchen gadget.
As soon as I typed that last paragraph a cloud covered the sun and a couple sprinkles made their way to the ground. The house smells like roasted tomatoes (oh yes, I am making a tart Emma - but I had to make a couple changes, recipe to come).
I hope everyone is feeling as full as I am and is off to another amazing fall. Thank you for your recommendations! I'm going to try them all.
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