Blackberry Bread Pudding

Since it feels like I have been homebound for what seems like, at least a century, I thought it would be a really good idea to share a recipe for a dish going back many centuries. Although bread pudding has very humble beginnings, today it has transcended into an upscale comfort food style dessert. Originally conceived back in the 11th or 12th centuries, bread pudding was a means allowing frugal cooks to use up scraps of stale bread. Over time this 'common' bread pudding has evolved into an incredibly versatile sweet and/or savory dish. Typically served as a dessert, bread pudding has found a place at both breakfast and dinner tables. How and when we eat bread pudding now depends in part on when we first tasted it. If having Bread Pudding with Bourbon Sauce in a restaurant in New Orleans was your 'first', you might be more inclined to view it as a dessert. However, if your 'first' bread pudding bite was in a charming East Coast bed and breakfast, you might think it makes for a perfect start to the day. Just having a bite of a warm bread pudding, especially this Blackberry Bread Pudding, can make almost any day be a good day. And I don't know about you, but if bread, fruit, and custard can turn around a not so good, downward spiraling kind of day, I'm all in.

And as it so happens, this Blackberry Bread Pudding would be perfect for breakfast, brunch, or dessert. Heck, you could even have it as a mid-day snack!

When baked, blackberries become even sweeter. If you are already someone who loves blackberries, you will be beyond smitten with this Blackberry Bread Pudding.

On a trip to the grocery store this past week, there was an abundance of the most beautiful fresh blackberries. They immediately went into my sanitized cart and I knew exactly what I would make with them.

Some bread pudding recipes will tell you to trim the crusts off the bread. I keep them on unless there are parts of the crust a bit too hard. There are any number of breads you could use when making a bread pudding. I lean toward using challah or brioche. Custard bases can be made with mixtures of milk, half and half, and heavy whipping cream. Particularly for bread pudding, I prefer making a custard using equal parts of half and half and heavy whipping cream. In this bread pudding I used caster sugar, but granulated sugar works just as well.

You no longer need to wait until your bread is stale to make bread pudding. Toasting one inch cut cubes of bread in a preheated 350 degree (F) oven for 12-15 minutes not only helps to give fresh bread a stale-like texture, it adds another layer of flavor. And unlike some overnight bread pudding or french toast casseroles, you only need to let the toasted bread cubes soak into the custard mixture for 20-30 minutes. Which means from start to finish you could be serving this Blackberry Bread Pudding in less than 2 hours from start to finish.

When you mix the blackberries into the custard/bread mixture depends on whether you are baking the Blackberry Bread Puddings in 4" inch ramekins or in a 9" x 12" baking dish. If using ramekins, add the blackberries in after you have filled them with the bread/custard mixture to ensure an even distribution of the fruit. If using a large baking dish, mix them into the bread/custard mixture before you pour it all into the dish. Baking time will range from 50 to 60 minutes regardless of the size baking dish.

The flavor and texture of this bread pudding is so perfect it needs nothing more than a light dusting of confectionary sugar.

The beauty of a bread pudding is in its' simplicity. While the flavor of a bread pudding comes from the quality of the ingredients. Something seemingly so ordinary is actually very extraordinary.

This Blackberry Bread Pudding is a comfort food, soul satisfying, incredibly delicious dish. Make it for yourself (you can cut the recipe in half), make it for your family, or make it for friends and drop it off on their front porch. You don't need to wait until Mother's Day to make it (although that would make the day even more special), you certainly shouldn't wait until you can start having friends over again, or wait for some special occasion. If you want to show yourself some self-love then make this Blackberry Bread Pudding. It might be the best edible version of enveloping your body in a two-armed hug. And goodness knows we all need those in our lives, now more than ever. So just remember, if over the past 9 or 10 centuries bread pudding could endure, so will hugs. Have faith.

Recipe
Blackberry Bread Pudding
Makes 6 individual servings or one 9" x 12" casserole

Ingredients
Slightly more than 1/2 loaf of challah or brioche bread (10-11 ounces)
2 cups half and half
2 cups heavy whipping cream
3/8 teaspoon kosher salt
6 large eggs
1 cup (200 g) caster sugar or granulated sugar
2 teaspoon vanilla
1 1/2 cups (9 ounces or 255 g) fresh blackberries
Confectionary sugar for dusting
Softened butter for greasing the baking dishes

Directions
1. Preheat oven to 350 degrees (F). Butter six 4" ramekins or butter a 9" x 12" baking dish. Set aside.
2. Cut the bread into 1 inch thick slices and then into 1 inch cubes. Place bread cubes on a baking dish. Bake in oven for 12-15 minutes or until they are lightly golden brown. Remove from oven and let cool. 
3. In a large measuring cup or medium sized bowl, whisk together the half and half, heavy cream and kosher salt. Set aside.
4. In the bowl of a standing mixer fitted with a whisk attachment add in the eggs, sugar, and vanilla. Beat until well blended (about 2 minutes).
5. Add in the liquid ingredients and mix on low until completely blended.
6. Transfer the cooled bread cubes to a large bowl. Pour the custard mixture over the bread. Stir gently with a wooden spoon to ensure all of the bread cubes are coated. Let sit for 20-30 minutes to allow the bread cubes absorb the custard. 
7. Place the ramekins or the baking dish in a large roasting pan. 
8. If using the ramekins ladle the bread pudding mixture into each of them. Add 5-6 blackberries to each ramekin, pushing them down into the mixture.
9. If using a 9" x 12" baking dish, gently mix the blackberries into the custard mixture. Then pour into the prepared pan.
10. Fill the roasting pan with enough hot water to reach halfway up the sides of the dishes.
11. Bake for 50-60 minutes or until the bread puddings are lightly browned on top and have partially set.
12. Remove the bread pudding from the water bath. Serve immediately or let rest for 5-10 minutes before serving. 
13. Lightly dust each of the bread puddings with sifted confectionary sugar.

Notes: (1) Instead of blackberries, you can also use blueberries, raspberries or small sized strawberries. (2) Most store bought challah and/or brioche breads weigh about 16 ounces. You will use more than half of the loaf. Use the remaining loaf to make some French Toast. (3) I used these ramekins. (4) Any leftover bread pudding can be eaten cold or it reheats beautifully in the microwave. (5) You can easily cut this recipe in half with the same incredibly delicious results.

The Sluttiest Brownies

"What's in a name? That which we call a rose by any other name would smell as sweet." (Juliet in Romeo and Juliet, Shakespeare). If these Sluttiest Brownies had a different name would they still be as seductively desirable? Would their three decadent layers be any less or more enticing? Would you still give yourself permission to indulge in such a guilty pleasure? One aptly described as a "chocolately froth pile of satisfaction" and "oh so easy, and more than little bit filthy'. Maybe or maybe not. That is my answer. 

You might be wondering why someone as old as I am (quite old), someone holding a doctoral degree, and someone who should think better than to use such a word some would find offensive, would be using the word sluttiest in 2020. Well maybe I am still laughing out loud every time I think about the infamous Point/Counterpoint sketch with Dan Aykroyd and Jane Curtin on Saturday Night Live from way back in 1979. The one where we hear the words "Jane you ignorant slut" during what seemingly starts out as a legitimate debate. One quickly turning into something quite different. Maybe that partly explains why I choose not to see the word as one on the politically incorrect side (even though it its). If ever a word could be endearing, we can give some credit to the thousands of Slutty Brownie recipes appearing on the internet as early as 2011. Early on these brownies were semi-homemade, ones made from boxed mixes. Hence, explaining where the concept of 'easy' comes into play. Over the last nineteen years, more homemade, slightly more labor intensive recipes were developed. Which might cause to some to ponder if the use of word slutty to describe these brownies is still applicable. Maybe or maybe not. Which is why I am calling these The Sluttiest Brownies. As they are the BEST version of such a wicked confection. And after just one bite, I promise the word slutty will sound a bit more endearing to you.

Without a doubt these are the most amazing three layered brownies! From the cookie dough layer to the Double Stuff Oreo layer to the fudgy brownie layer it's a trifecta of insane deliciousness. The addition of some instant espresso powder added to the brownies and a topping of flaky sea salt makes these brownies definitely worthy of the use of the superlative sluttiest to describe them.

You might be wondering about the Oreo layer. Does it need to be Double Stuffed Oreos or can it just be the original Oreos or maybe even the thin Oreos? Yes, it needs to be the Double Stuffed Oreos. Remember these are The Sluttiest Brownies, not slutty brownie wannabes!

Technically only two of the layers of these brownies are homemade. The bottom cookie dough layer and the top fudgy brownie layer. In spite of being made from scratch, these are still pretty easy to make.

Other than the ingredients, here's what you need to make these fabulous brownies. A 9' square baking pan (metal, not glass), some parchment paper, and a mixer (a standing mixer is best, but a handheld mixer will work too). The 9" square pan creates the most evenly proportioned layers. And these brownies are all about having balanced layers. 

As far as ingredients go you will need some unsweetened cocoa (Dutch-processed preferred for a great depth of flavor), some semi-sweet chocolate chips, and some bittersweet chocolate chips. The good news is all of these things are still available in the grocery stores these days. If I were you, I would buy enough to make these brownies more than once. Because you will be sorry when you either give them all away or after they all have been inhaled.

These brownies are easier to cut if you chill them in the refrigerator for at least 6 hours or overnight. If you would like to test your patience, let them chill overnight. This will be one of those times when you be rewarded for having the quality of self-restraint.

There are some good slutty brownie recipes out there, but there is only one best Sluttiest Brownie recipe. And this is THE one you want, the one you need, the one worth lusting for in your life. If, for some reason the name of these brownies gives your pause or causes you to hesitate to say it out loud, I will be so bold as to suggest Romeo may not have had the same allure to Juliet had he been called by any other name. These Sluttiest Brownies give us nothing more than the opportunity to indulge our sweet tooths. And goodness knows, we all deserve to bring a little indulgence into our lives these days.

The Sluttiest Brownie is one of those confections where both its' flavors and its' name will definitely be memorable. And you will always remember your first Sluttiest Brownie with endearing affection.

Recipe
The Sluttiest Brownies (updated September 2020)

Ingredients
Cookie Dough Layer
1 cup (128 g) all-purpose flour (See notes)
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (102 g) light brown sugar (or a mixture of light and dark brown sugars)
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon good quality vanilla
3/4 cup (130 g) bittersweet or semi-sweet chocolate chips (See notes)

Oreo Layer
1 package (15.35 ounces) of Double Stuff Oreos (you will use all but about a half dozen of them)

Brownie Layer

3/4 cup (98g) all-purpose flour

1/4 cup (24g) Dutch process cocoa

1/4 teaspoon Kosher salt

1/4 teaspoon instant espresso

1/2 cup (113g) unsalted butter

6 ounces (170g) semisweet chocolate chips

1/2 (100g) granulated sugar

1/2 cup (110g) light brown sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

1 1/2 teaspoons good quality vanilla

6 ounces (170g) semisweet chocolate chips (to mix into batter)

Directions
Cookie Dough Layer
1. Preheat oven to 350 degrees (F). Line a 9" square baking pan with parchment paper.
2. Sift together the flour, salt and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, granulated sugar and light brown sugar(s) until light and fluffy (approximately 2-3 minutes).
4. Beat in the egg and the vanilla.
5. Add in the flour mixture, mixing until just combined. Do not over beat.
6. Fold in the chocolate chips.
7. Spread the cookie dough layer evenly in the prepared baking pan.
8. Bake for 8 minutes or just until the it's beginning to set.
9. Remove from the oven and allow to cool slightly. 
10. Keep your oven set at 350 degrees (F).

Oreo Layer
1. Layer the Oreos on top of the partially baked cookie dough base. Do not press down. Set aside while you finish making the brownie layer. Note: You may need to trim the edges of some of the Oreos if whole ones do not completely cover the cookie dough layer.

Brownie Layer
1. Sift together the flour, salt, cocoa, and instant espresso powder. Set aside.
2. In a medium sized saucepan, melt the butter and 6 ounces of the chocolate chips. When the chocolate has melted remove from the heat. Let sit for 1 minute.
3. Whisk in the granulated sugar and brown sugar into the chocolate/butter mixture until smooth.
4. Whisk in the eggs and egg yolk one at a time until fully incorporated.
5. Whisk in the vanilla.
6. Fold in the flour mixture just until there are barely any streaks.
7. Fold in the one cup of chocolate chips.
8. Pour batter evenly over the Oreo layer. Smooth top with an offset spatula. 
9. Lightly sprinkle with flaky sea salt.
10. Bake at 350 degrees (F) for 25-28 minutes or until the top has set or when a toothpick inserted in the center comes out relatively clean. Note: Do not over bake.
11. Remove from the oven and transfer to a cooling rack.
12. When the brownies come to room temperature, cover tightly with aluminum foil and chill for at least 6 hours or overnight.
13. Cut the chilled brownies into 16 even pieces.
14. Pour yourself a big glass of milk or a hot cup of coffee (or tea) and get ready for a wave of euphoria to come on.
15. Store the Slutty Brownies in an airtight container in the refrigerator. Eat chilled or at room temperature. I prefer them a little chilled as the brownie layer tastes even fudgier.

Notes: (1) I used Gold Medal all-purpose flour. The gram weight for this flour ranges from 125 to 130 grams. I split the difference and used 128 grams. A cup of lighter all-purpose flours (like King Arthur) could weigh as much as 140 grams. (2) I used the Ghiradelli Bittersweet (60% Cacao) Chocolate Chips in the cookie dough base and in the brownies.

Bailey's Whipped Dalgona Coffee

If you have not yet succumbed to the allure of a Whipped Dalgona Coffee, why are you dragging your feet? What if I told you it has been described as 'ethereally light, voluptuous, and seductive' beverage, would that grab your attention? If, for some reason you have been slow to leave the starting line, maybe, just maybe the Bailey's Dalgona Coffee version will be what gets you moving. If there was ever a coffee drink movement you wanted or rather I should say need to be part of, this would be the one. For purposes of full disclosure, there are a handful of people out there who aren't big fans of this 'new' craze.  But rather than be influenced by some of the naysayers out there, I think it would be best for you to form your own opinion after you have one. With or without the addition of alcohol. My prediction is you will be thrilled to be part of the mainstream of individuals smitten with whipped Dalgona coffee.

If you do a search for Dalgona Coffee recipes, you are going to find a plethora of them. Most are made with a 1-1 ratio of instant coffee, sugar, and boiling water. But there are a myriad of differences between them. Instead of instant coffee, some recipes use instant espresso or a combination of instant espresso and instant coffee. Most use granulated sugar, but other sweeteners (e.g., honey) are also recommended. Some recipes use different ingredient ratios, with the amount sugar being the ingredient most altered. Instead of whole milk, some recipes call for the use of other 'milk' options (e.g., oat milk, almond milk, etc.). The only thing all of the recipes have in common is the use of boiling water. 

Having made this beverage quite a few times over the past couple of weeks, I have created what I truly believe makes the most billowy, creamiest, most insanely delicious frothy coffee. 

Whipping the instant espresso, instant coffee, granulated sugar, and boiling water together using a hand mixer is akin to conducting some weird science experiment. What starts out as a liquidy mixture, quickly transforms into a dense, thick, luscious, whipped one. Having the consistency of a thick, freshly whipped cream, the dalgona comes together in about 2-3 minutes.  

For those of you love drinking Bailey's and Coffee or Bailey's and Cream, you are going to be over the moon drinking this Bailey's Whipped Dalgona Coffee. Literally and figuratively! If you have been feeling a bit sluggish lately, well, your energy level will dramatically change! Think rocket fuel. 

I love whipped Dalgona coffee! Either with or without the addition of Bailey's Irish Cream. So much so that I am probably guilty of hoarding more than my fair share of instant espresso and instant coffee. 

Already I am dreaming of the day when I can have friends over for cocktails and/or dinner. The Bailey's Whipped Dalgona Coffee is destined to be the new after dinner drink. And, if by odd some chance, any of my friends had yet to jump on the whipped Dalgona coffee bandwagon during this never ending quarantine, this drink will finally get them into the mainstream. And who knows, it might even be the coffee drink responsible for converting the 'I take my coffee black' into 'I'll have a Dalgona' affiaonados. 

Recipe
Bailey's Whipped Dalgona Coffee
Serves 4

Ingredients
3 Tablespoons granulated sugar
2 Tablespoons instant espresso
1 Tablespoon instant coffee
3 Tablespoons boiling water
8 ounces Bailey's Irish Cream, divided between four old-fashioned glasses
12 ounces whole milk, divided between four old-fashioned glasses
Lots of ice cubes
Optional: Dusting of Cocoa powder

Directions
1. In a medium sized bowl, mix together the granulated sugar, instant espresso, and instant coffee.
2. Pour in boiling water.
3. Using a handheld mixer, beat until the mixture is light, fluffy, and holds firm peaks (like a whipped cream).
4. In an old fashioned glass, drop in a large handful of ice cubes.
5. Pour 2 ounces of Bailey's Irish Cream into each glass.
6. Then pour 3 ounces of ice cold whole milk into each glass.
7. Divide the whipped Dalgona Coffee mixture between the four glasses. Optional: Lightly dust with cocoa powder.
8. Serve, savor and swoon. Seriously, this is extraordinarily delicious! 
Note: This beverage is best enjoyed if you stir the Bailey's Whipped Dalgona Coffee so all of the ingredients become blended and all of the flavors are balanced out.

Notes: (1) If only serving 2, cut the recipe in half. (2) I prefer the flavors of the instant espresso and instant coffee. My favorite the Espresso Instant Coffee from Medaglia D'Oro. (3) If you don't want the alcohol version, use larger wine glasses (with or without stems), fill them 3/4 with whole milk, then generously top with the whipped dalgona coffee mixture. This recipe makes the perfect amount for two! And oh, serve them with a straw! (4) If you don't have Bailey's Irish Cream, make this with some Kahlua!

My Little Compton Farmhouse, April 2012

French Toast with Strawberry Butter

If you were living by a set a food rules before this pandemic began, I am guessing you are either no longer following them or have created new ones by now. Keeping track of the days is challenging enough without having to keep track of what meal needs to made too! Things like Jammy Eggs and/ or French Toast are no longer considered breakfast or brunch faire only around here anymore. Not that there weren't some exceptions made every now and then, but now they are fair game for lunch and/or dinner. Before we go back to the next new normal, the way I/we think about foods served at the various meal times during a day will more than likely change permanently. And all things considered, this may be one of the better unintended outcomes to come out of all this! 

The French Toast I had growing up was made with sandwich bread. With the exception of dinner rolls for Sunday dinner, it was the only bread we ever had in the house. Maybe it was on the thin, soft side bread used, but I was never a big fan of French Toast as a kid. It wasn't until I tasted some made with challah, brioche, or a thickly sliced hearty white bread did I understand what a really good french toast could taste like.

Yet, I was still a rather reluctant, fussytarian French Toast eater. Rarely ordering it out in restaurants or making it at home. 

But all of that has changed. Not only is this the first and only French Toast recipe on the blog, I am now the self-appointed President of the French Toast Fan Club! Because now I know what a really, really, really, really good French Toast is supposed to taste like! After taking a few bites of this French Toast with Strawberry Butter, I am pretty certain I still won't be ordering it in a restaurant. As it's doubtful anything could come close to comparing with this one. So save yourself a future trip to the restaurant where you always order the to-die-for French Toast to stay home to make this one! Because this is THE ONE to-die-for! 

The custard mixture for the French Toast is as important as the bread used. Using a dense, slightly sweet, eggy bread known as challah would always be my first choice. But if I couldn't find it or didn't want to make it, then the high butter and egg content brioche, the one with a rich tender crumb would be my second first choice. In other words, it may be hard to choose between the two of them. But if for some reason neither one of these could be found anywhere, then a hearty white, bakery-style, white bread, thickly sliced would enable you to make a French Toast meal worthy of receiving accolades. So here's the takeaway I want you to have: The bread you use when making this French Toast really matters.

Maybe the reason this French Toast with Strawberry Butter is so incredibly mouthwatering delicious is due to the amount of butter used. There is butter in the custard mixture, the bread is sautéed in butter, and the french toast is served with Strawberry Butter. You might be thinking, that's really alot of butter! And it would be if you ate all that this recipe makes. But there is no denying the butter adds a great depth of flavor to this French Toast. From enriching the custard base, to creating a beautifully browned finish, to creating an almost addictive Strawberry Butter, butter is one of the reasons why this French Toast is so drop-the-mic delicious. So, if you are only eating two or three pieces (you will be full, but you will definitely think about having a fourth piece), it's not too much at all. 

The French Toast all on its' own is worthy of incredible high praise. But when it's served with this homemade Strawberry Butter, well just forget-about-it! 

Ever wonder how to keep your batches of French Toast of warm until you are ready to put them on a serving platter? Well putting them on a wire rack on a large baking sheet in a warm 250 degree (F) oven makes it possible to bring a platter of warm French Toast to the table.

If there were ever a dish to make Staying at Home a little more bearable, it would be this one!

This is definitely not the French Toast I grew up eating. Not even close. This is the slightly more decadent, swoonworthy, eye-popping, palate pleasing, throw down worthy, pretty close to the best on the planet one! Serving the French Toast with Strawberry Butter for lunch and/or dinner comes with an added hidden benefit. It's gives you a perfect reason (not that you really need one these days) to open up a bottle of a good white or sparkling wine or to make Mimosas. Just saying. 

Recipe 
French Toast with Strawberry Butter (a slight adaptation to Joanna Gaines's French Toast and Strawberry Butter recipes in her new cookbook Magnolia Table: A Collection of Recipes for Gathering, Volume 2.)
Serves 4-6

Ingredients
Strawberry Butter
1 cup (8 ounces) unsalted butter, room temperature
1/4 cup strawberry preserves
1/8 teaspoon sea salt or kosher salt

French Toast
12 Tablespoons (12 ounces) unsalted butter, divided
2 Tablespoon light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup heavy whipping cream
1 teaspoon vanilla
4 large eggs
16-18 ounce loaf of challah, brioche or hearty white bread cut into generous 3/4" slices
Confectionary sugar for dusting
Maple Syrup for serving
Optional (maybe): Chilled white or sparkling wine to accompany the French Toast

Directions
Strawberry Butter
1. In a medium-large bowl, beat the butter until light and fluffy using a hand mixer (approximately 3-4 minutes).
2. Add in the strawberry preserves and salt. Beat until well blended, light and fluffy (approximately 2 minutes).
3. Transfer to a serving bowl. Serve at room temperature. Store butter covered in the refrigerator for up to 5 days. Note: If made a day or two ahead, bring to room temperature before serving.

French Toast
1. Preheat the oven to 250 degrees (F). Place a large baking sheet topped a wire rack in the oven. 
2. In a large skillet, melt 6 Tablespoons of the unsalted butter. Set aside. Note: The skillet used to melt the butter will also be the skillet used to make the French Toast.
3. In a large bowl, mix the brown sugar, cinnamon, and salt. Pour the melted butter over the cinnamon/sugar mixture and whisk until the sugar is melted.
4. Whisk in the whipping cream and vanilla until well combined.
5. Add the eggs and whisk until completely blended and the custard mixture is smooth (approximately 1-2 minutes). Set aside.
6. Heat the skillet over medium-low heat. Add in 1 Tablespoon of butter and heat until utter has melted starts to get foamy.
7. While butter is melting, dip 2-3 slices of the bread into the custard mixture, coating both sides, and removing the drips into the bowl.
8. Place the dipped bread slices into the cook and cook until lightly browned on both sides (4-6 minutes total). Place cooked french toast onto the wire rack on the sheet pan to keep warm while you make the remaining slices. Note: While each batch of bread is being cooked in the skillet, place 2-3 slices of bread in the custard mixture.
9. Melt another tablespoon of butter into the skillet. Add another 2-3 slices of the dipped bread. Cook as directed above. Repeat until all of your custard has been used, adding one Tablespoon of butter for each batch cooked.
10. Place all of the cooked pieces of French Toast on a large platter. Lightly dust with confectionary sugar. Serve with the Strawberry Butter and some warm Maple Syrup!

Notes: (1) If you don't have homemade strawberry preserves, buy a high quality jar of one. I happen to like this one made by Bonne Maman. (2) When buying a challah bread at the grocery store, choose a dense, uncut loaf.

Double Chocolate Zucchini Bread

Earlier this week we finished a brand new, gorgeous frame worthy, yet incredibly challenging 1,000 piece puzzle. Except this puzzle came with only 999 pieces. No, there weren't any dogs or cats here to eat puzzle pieces. Nor were there any children to blame for the missing piece. Yes, I crawled on the dining room floor at least a half dozen times wishing it would miraculously just appear. Yet, much to my chagrin it wasn't anywhere to be found. It felt as if I stared at that unfinished, finished puzzle for what seemed like an eternity. But I needed to move on. While I can't be absolutely certain, but I convinced myself the missing piece simply stayed behind in Italy. Because there was no other plausible explanation my conspiracy theory mind could come up with. When earlier in the week my sister told me they too had a new puzzle with a missing piece, I told her one of her dogs probably ate it. Being the older sister, I took that 'you know I'm right' low road. Well, as they say karma is a.......I will let you fill in the blank here. For those of you who are also spending some of your unexpected, new found discretionary time putting together puzzles, may you never have the experience of discovering your puzzle masterpiece, the one you spend hours and days working on, is missing a piece. Because it's worse than not being able to find flour, yeast, hand sanitizer, toilet paper, Clorox wipes, or Topo Chico at the grocery store.

If this past week wasn't challenging enough, one of my running friends gave me a baking challenge. To create and make a chocolate chip zucchini bread. But I decided to take this challenge to whole different level. Why just make a zucchini bread with chocolate chips? Why not make a make a Double Chocolate Zucchini Bread instead? Because sometimes more is better. Right? Yes, yes, yes! But I first had to find some fresh zucchini at the grocery store. Considering we aren't in the height of the summer zucchini season, I initially thought this would be my first challenge. But unlike not being able to find the missing puzzle piece, finding zucchini turned out not to be a problem at all.

Okay, before you decide to leave this post because you aren't a big fan of plain zucchini bread, let me say, please stay. If ever there were a game changing zucchini bread recipe for all of the non-zucchini bread lovers out there, this is the ONE. And for those of you who have been smitten with zucchini bread since forever, you are going to flip out when you taste this fudgy, moist, just the right amount of sweet, chocolatey version. One whose texture is a cross between and a cake and a quick bread. The most difficult decision you will have to make will be what to drink with it. Should it be milk, coffee, or tea? Tough decision.

Unlike most of my other recipe posts I am not going to spend a lot of time giving you a narrative of the directions. Instead I am going to just highlight a few things about the recipe.  So here it goes. Use unsweetened cocoa powder not Dutch-processed cocoa, bittersweet chocolate chips deepen the chocolate flavor even more than semi-sweet chocolate chips, creme fraiche takes this bread to a whole new level (although you can use plain Greek yogurt), use an 8" x 4" pan (a 9" x 5" pan is too large), one medium sized zucchini will give you the shredded one and a half cups needed, and always, always top your bread with a handful more of chocolate chips.

This Double Chocolate Zucchini Bread had the right amount of sweetness for me, but if you like your zucchini bread a little sweeter, use 3/4 of cup of granulated sugar instead of the one half cup and 2 Tablespoons called for in this recipe.

And like some of my other recipe advice, don't be so quick to tell your fussytarian friends or family this bread is made with zucchini. Wait until they polish off the piece you gave them. Then, if they ask what's in it, tell them. But only if they ask.

Considering the amount of chocolate and cocoa in this bread, I wouldn't say this zucchini quick bread is healthy. However, I would say it's healthy-ish! It's also unbelievably good. Like seriously good.

You definitely need this Double Chocolate Zucchini Bread in your life. Otherwise it's like you are metaphorically living your life with a missing piece to the puzzle.

And whatever you do, don't wait until the summer to make this Double Chocolate Zucchini Bread. Life is too short to put off having a slice or two.

Recipe
Double Chocolate Zucchini Bread

Ingredients
1 cup (130 g) all-purpose flour
1/2 cup (42 g) unsweetened cocoa powder (not Dutch-processed)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon instant espresso
3/4 cup (135 g) semi-sweet or bittersweet chocolate chips (plus a handful for the top of the bread)
2 large eggs, room temperature
1/4 cup (60 ml) canola oil
1/4 cup (60 g) creme fraiche (or plain Greek yogurt)
1/2 cup plus 2 Tablespoons (135 g) granulated sugar 
1 1/2 teaspoons vanilla
1 medium zucchini, after shredding should yield 1 1/2 cups (225 g)

Directions
1. Preheat oven to 350 degrees (F). Generously spray an 8" x 4" baking pan with vegetable spray. Set aside.
2. Shred the zucchini over a double layer of paper towels and then place a single paper towel over it. Press down to help absorb some of the moisture in the zucchini. Roll the paper towels and lightly squeeze. Note: Some of the moisture in the zucchini should remain.
3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, instant espresso and chocolate chips. Set aside.
4. In a medium sized bowl whisk together the eggs, canola oil, creme fraiche, vanilla, and sugar.
5. Pour the wet ingredients into the dry ingredients. Lightly whisk until combined.
6. Stir in the zucchini with a spatula.
7. Pour the thick batter into the prepared baking pan. Top with a generous handful of chocolate chips.
8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Note: Rotate the pan midway through the baking process.
9. Place baking pan on a cooling rack. Allow the bread to cool completely before unmolding onto a platter. 
10. Cut into thick slices. Serve with a large glass of cold milk, a cup of hot coffee, or a mug of tea. Then sit back and slowly savor.

Notes: (1) Inspiration for this recipe came the Chocolate Zucchini Bread Recipe from Joy of Baking as well as the Double Chocolate Zucchini Bread from Sally's Baking Blog. (2) The weight of the zucchini is before most of the moisture is removed.

Ham, Caramelized Onion, and Gruyere Quiche

Before the world changed in early March, I made the decision to give up chocolate for Lent. But not just chocolate, cookies, candy, cake, and brownies made the list as well. Which meant I had pretty much decided to deny myself all of the sweet stuff. There was a point a few weeks back when I wondered if living a chocolate, sweet-free life even for a short period of time was possible for me. If there was ever a time when I needed a little chocolate in my life, it would be now. However, I have stayed the course. I can honestly say I have never ever looked forward to Easter more than I do this year. It's only five days away, but who's counting. The thought of getting up sometime past midnight to pop a dark chocolate coconut cream egg in mouth has already crossed my mind. But if this period of deprivation has taught me anything, it's that I need to slowly savor the things I love. So I plan on waiting until I at least have a really good breakfast. And more than likely, our late morning Easter breakfast will be this really good, incredibly delicious, slightly decadent Ham, Caramelized Onion, and Gruyere Quiche. 

If there was ever a dish epitomizing some of the traditional foods of my childhood Easter, it would be this quiche. This year though the ham and eggs will made with caramelized onions and gruyere cheese. One of those most perfect, most sublime flavor combinations, especially when put together in what is essentially a baked custard pie.

In keeping with the semi-homemade theme making regular appearances on the blog lately, this quiche recipe is made with a refrigerated (no frozen) pie crust rather than a homemade one. Rather than use your limited supply of flour to make a homemade crust, use it make cookies or bread instead. Truth be told, I happen to love the flavor of refrigerated pie crusts. Like a homemade pie crust, you will want your refrigerated pie crust to chill in the quiche pan while you are making your caramelized onions and the quiche filling.

Making caramelized onions takes a little less than thirty minutes from start to finish. The onions become tender, golden, and sweet as they cook slowly over medium-low heat in some unsalted butter and olive oil. 

The quiche bakes in a 375 degree (F) preheated oven for 55-65 minutes. If using one of the more traditional quiche pans, baking time will be closer to the 55 minute mark. But if using a deep pie dish to make the quiche, your baking baking will be longer.  

Allow the baked quiche to rest for at least 15 minutes before serving. Letting the quiche rest gives the baked custard even more time to set up after it comes out of the oven. Serve warm or at room temperature.

Diced ham and caramelized onions swimming in a rich cheese custard never tasted so good. This is a quiche meant to be slowly savored. Although after one bite you will feel the overwhelming urge to devour it quickly. 

Whether you are celebrating this Easter alone or with only those you live with, this incredibly beautiful, delicious Ham, Caramelized Onion, and Gruyere Quiche will help make the day memorable. And who knows, you might be starting not only a new Easter breakfast/brunch tradition, you might decide you need more quiche in your life too. Ones made with refrigerated pie crusts!

If you are looking for other quiche recipes, these can be found on the blog: Maple Sausage, Apple and Brie Quiche, Caramelized Leek and Onion Quiche, and Caramelized Leek, Ham and Cheddar Quiche.

Recipe
Ham, Caramelized Onion, and Gruyere Quiche
Serves 6-8

Ingredients
Caramelized Onions
1 large or 2 medium yellow onions, thinly sliced
3 Tablespoons unsalted butter
2 Tablespoons olive oil
Pinch of kosher salt

Quiche
3 large eggs (see notes)
1 cup heavy cream
1 cup whole milk
2 cups (7 ounces) gruyere cheese, shredded (see notes)
1 cup diced ham (slightly more than a 1/3 of a pound)
1/2 cup caramelized onions
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon kosher salt
Generous pinch of nutmeg or 3 gratings of a whole nutmeg
6 dashes of hot sauce (recommend Cholula)
1 refrigerated pie crust or a homemade crust

Directions
Caramelized Onions
1. Melt butter with the olive oil in a sauté pan over medium heat.
2. Add the onions, turn down the heat to medium-low, and  sauté slowly until the onions begin to caramelize (about 20-22 minutes). Season with a pinch of kosher salt. 
3. Let cool slightly before mixing into the quiche mixture. Note: When adding in the caramelized onions do not add in the butter and olive oil, just the onions.

Quiche
1. Unroll refrigerated pie crust and fit into quiche pan. Return to the refrigerator to chill while you are making the caramelized onions and assembling the quiche filling.
2. Preheat oven to 375 degrees (F).
3. In a medium sized bowl, whisk the eggs lightly. Then add in the cream and milk, whisking until smooth.
4. Stir in the cheese, parsley, diced ham, caramelized onions, salt, nutmeg, and hot sauce. 
5. Put the chilled quiche pan on a large baking sheet. Pour the egg mixture into the chilled crust. 
6. Bake for 55-65 minutes or until the quiche is slightly puffed, golden brown on top and the custard is set (stick a knife into it, it should come out clean although it may look wet). Notes: For deeper pan (like the one I used) baking time will be closer to the 65 minute mark. 
7. Remove from oven and let sit for 15 minutes before cutting into wedges.
8. Serve warm or at room temperature. Pairing the baked quiche with your favorite chilled white wine, Champagne or Prosecco is optional.  But it's a really good idea.

Notes: (1) Instead of 7 ounces of grated cheese, I used 6 ounces. Unless freshly sliced, packaged gruyere cheese comes in 6 or 8 ounce packages. (2) I bought thick slices of ham from the deli counter at the grocery store and cut it into cubes. I usually buy the ham off of bone. (3) For an even richer quiche, add one additional egg yolk.