National Chocolate Cupcake Day- Does it Get Any Better??

I think every single day of the year has a Holiday associated with it and some even more than one.  Now, mind you, they are more often than not obscure and silly but still.....

Today is one of those day!  While February 24 is National Cupcake Day TODAY is National CHOCOLATE Cupcake Day!  Huge difference and I am just waiting for the National Bring Your Cupcake to Work Day.  ;)

Anyhow, in honor of this auspicious holiday that deserves to be celebrated in a BIG way I thought I would share my Pinterest Board that is dedicated to nothing but cupcakes.  I know, I know, they aren't all chocolate but if you take the time to peek around I am sure you will find some recipes that are perfectly suited to celebrate today.

While you are there check out a few of my other boards!  I'd love to hear from you so if you have some boards on Pinterest just let me know if the comments section and I promise I'll head on over and check them out.

In the meantime, enjoy your day and don't forget to have your Chocolate Cupcake!


Follow Leesa Finley's board Cupcakes on Pinterest.

I LOVE comments! Let me know what you think......

Lemon Blackberry Bread Pudding

I almost always have a half eaten loaf of some artisan bread that I made.  We always WANT the bread but with a family of only 3 we never quite get through the whole loaf.  One thing that I do with the leftover bread is make homemade italian bread crumbs.  Easy peasy and really, who doesn't always need bread crumbs for something?  

The other day I was stocked up on breadcrumbs and couldn't quite figure out what to so with the bread.  Oh, hello!  Lightbulb (and duh) moment......Bread Pudding!  While none of us are HUGE fans of Bread Pudding I still thought that I might be able to make something appealing to us.  After a quick inventory I new I had blackberries that were on sale for only 2/$5 at the store and some pretty lemons were staring at me from the counter.  Oh, it was on!  

Here is the Finley take on a Bread Pudding that I hope you will give a try - it was super easy and it was so scrumptious!  I actually described it to my mother as "It was 'oh my god did I make that?' good"! 

First up - take that day or two old bread and cut it up into approximately 1 inch cubes.  You don't want them too big that it's hard to soak up the custard and you don't want them too small that they fall apart.  It's science people!

After your bread is ready mix up the custard portion of the recipe and toss in your blacberries.  You might want to hold a few blackberries out so you can use them on top of the finished Bread Pudding for presentation.  (So Pretty!)  Pour the custard over your bread cubes and fold until all pieces are covered.

You need to let your mixture sit for at least 30 minutes so it has the time to soak up as much custard as it can.  Be sure to give it a stir ever 10 minutes to let it all evenly soak in.

Once your 30 minutes are up pour your bread pudding into a 2 quart casserole dish.  If the dish is a little shallow your bread pudding will most likely rise up and start to spill over the sides.  I used a casserole dish that was 2 inches deep.

Bake this delicious goodness for approximately 40 minutes.  While your bread pudding is baking get your Lemon Glaze ready - it is SO easy and SO, SO sinful!

This recipe truly is easy and absolutely delicious!  I hope that you give this one a try and if you do......let me know how it turns out!  I love comments!!!!!

Lemon Blackberry Bread Pudding

• Day old Italian Bread cut into 1 inch cubes (many other breads can be used - it's just what I had on hand) - I used about 3/4 of an Italian Round
• 2 5.3oz blueberry greek yogurt
• 4 eggs
• 1 c heavy cream
• 1 c sugar
• 2 4.4oz containers of fresh blackberries 
• Zest of one lemon (2 lemons total for bread pudding and glaze)
• Dash or two of nutmeg
• Dash or two of cinnamon
• Lemon Glaze (Recipe follows)

Preheat your oven to 350 degrees.

In a medium mixing bowl whisk eggs until well blended.  Add in the blueberry greek yogurt, heavy cream and sugar and mix well.  Stir in the fresh blackberries reserving a few presentation.  Add in the cubed bread and mix well.  Let stand for 30 minutes or until most of the custard is absorbed.  Don't forget to stir every 10 minutes!

Pour custard into baking dish and bake for approximately 40 minutes.  You want the top to just start to brown slightly.  The center of the custard will be springy.

Serve with a few fresh blackberries on top, Lemon Glaze and if so inclined a dollop of whipped cream!  ;)  I am always inclined!!!  LOL

Lemon Glaze

• 1 c confectioners sugar
• Zest of one lemon
• Juice of one lemon

Mix all ingredients together with a whisk.  You may need to adjust amounts depending on the amount of juice you get from your lemon.

Well, friends, that's it!  I hope you and yours love this one as much as we did!

I LOVE comments! Let me know what you think......

Chocolate, Caramel and Ice Cream - OH MY!

If there is one thing that we have to have in this house it's dessert!  We TRY really hard to balance everything out but it never fails - someone in this house is always searching for a "yummy" around 7:00 at night.

I was poking around my favorite recipes sites the other night and came across a few recipes that I thought I would scribble scrabble together so here ya go...... A cross between Rolo® Bars, Butter Cake, a sundae, a brownie..........YIKES!

Scribble Scrabble a la Mode!

First, you need to have a 12 year old that you trust with chocolate caramels in the house.  I am sure that any age will do but there is a knife involved so use your own judgement if they are trustworthy.  ;)  Count out 50 candies, unwrap and cut in half.

 

Then, mix together one yellow cake mix, 1/4 c melted butter and one small can of evaporated milk WITH A MIXER!  Seriously, you need to use a mixer to get it all incorporated.

Take half of the batter and spread it into a 9x13 pan that has been sprayed with cooking spray.  Bake just that part for about 8 minutes at 350.

After 8 minutes, remove from the oven (isn't it sad I feed the need to say that?) and place the cut candies caramel side down all over the top.  Take a 1/2 c chopped pecans and sprinkle those over the top.  Then, take the remaining batter and drop teaspoonfuls over the candies and pecans.  Bake for an additional 20-25 minutes until the top browns.

 

Once cooled, cut into bars and sever with a scoop of your favorite vanilla ice cream and drizzle with chocolate syrup and caramel syrup.  Wowsers - DELICIOUS!

 Scribble Scrabble a la Mode

1 yellow cake mix
1/4 c melted butter
5 oz can evaporated milk

appx 50 chocolate carmamels like Rolos®

1/2 c chopped pecans

Vanilla Ice Cream

Chocolate Syrup

Caramel Syrup

Preheat oven to 350.  Spray a 9x13 pan with cooking spray.  

Cut chocolate caramels in half and set aside

With a hand mixer, combine the cake mix, evaporated milk and melted butter until well mixed.  Spread 1/2 the batter into your 9x13 pan.  You may need to spray the back of a spatula with cooking spray to help spread batter and prevent from sticking to spatula.  Bake this layer for 8 minutes.

Once first layer has baked for 8 minutes remove from oven and place chocolate caramels caramel side down over the layer and then sprinkle with chopped pecans.  Drop remaining batter over chocolate caramels and pecans by teaspoonfuls.  This will not be a "spreadable" but just haphazardly "dropped" all over the top.

Return the pan to the oven for 20-25 minutes or until top is lightly browned.

Once cooled, cut bars and plate.  Top with vanilla ice cream, chocolate syrup and caramel syrup.  Do NOT step on the scales for 3 days afterwards!!!!!  ;)  

ENJOY!