Do you remember my friend Beamer? You know from my post Dogs of The Corn!! If you don't remember, check it out. You'll find a really great recipe for Creamed Corn if nothing else. But you will find something else cause there are more pics of Beamer and he is a HUNKSTUD!
You know... they say you can tell a lot about a boy by the way he treats his mother. I don't go in for that cause I have the BEST BOYS and they don't call, they don't write, and they hate to talk on the phone.
You know... they say you can tell a lot about a boy by the way he treats his mother. I don't go in for that cause I have the BEST BOYS and they don't call, they don't write, and they hate to talk on the phone.
But, anyway, Beamer is so sweet with his mom. But then she is BUNKYCOOKS of bunkycooks.com. You know what that means? Lots of good food all the time. What's not to like? You see she is like this real famous, but down-to-earth, food blogger.
In addition to great, easy-to-follow recipes and great sexy celebrity chef interviews, BUNKYCOOKS has THE BEST giveaways ever. I am always entering to win one of these great kitchen-related items. Well, guess what, I finally won!! And it is a fabulous Magimix by Robot-Coupe Vision Toaster. It is an amazing toaster with a window that allows you to watch your toast toast. What could be more fun? Watching paint dry? Oh no! It is very cool. It has this great feature that allows you to toast only on one side which, as BUNKYCOOKS points out, is great for Bagels:
"One of the features that I really like about the Magimix Vision Toaster is the bagel toasting option. You can toast one side of the bagel so you don’t end up with an overly crisp bagel that nearly breaks your jaw when chewing it. I always opt out of toasted bagels at restaurants for that reason. With this toasting feature, you can have slightly toasted bagels on one side and still have them chewy on the other."
It also has a defrost setting for toasting frozen bread. It's great! I love it. Thank you for BUNKYCOOKS!! Do you believe I've developed a taste for lightly-toasted biscuits? I won't have them any other way. Magimix, you have CHANGED MY LIFE.
Now, you really can't go on about MS. BUNKYCOOKS without sharing one of her recipes. Here's one that's sure to make you drool.
The Sexy Chef, Colin Bedford
In addition to great, easy-to-follow recipes and great sexy celebrity chef interviews, BUNKYCOOKS has THE BEST giveaways ever. I am always entering to win one of these great kitchen-related items. Well, guess what, I finally won!! And it is a fabulous Magimix by Robot-Coupe Vision Toaster. It is an amazing toaster with a window that allows you to watch your toast toast. What could be more fun? Watching paint dry? Oh no! It is very cool. It has this great feature that allows you to toast only on one side which, as BUNKYCOOKS points out, is great for Bagels:
"One of the features that I really like about the Magimix Vision Toaster is the bagel toasting option. You can toast one side of the bagel so you don’t end up with an overly crisp bagel that nearly breaks your jaw when chewing it. I always opt out of toasted bagels at restaurants for that reason. With this toasting feature, you can have slightly toasted bagels on one side and still have them chewy on the other."
It also has a defrost setting for toasting frozen bread. It's great! I love it. Thank you for BUNKYCOOKS!! Do you believe I've developed a taste for lightly-toasted biscuits? I won't have them any other way. Magimix, you have CHANGED MY LIFE.
Now, you really can't go on about MS. BUNKYCOOKS without sharing one of her recipes. Here's one that's sure to make you drool.
bourbon bread pudding with ice cream and caramel sauce
Yield: 8-10 servings Prep Time: 1 hour Cook Time: 40 minutes Total Time: 1 hour, 40 minutes
This rich and elegant dessert can be made ahead of time and refrigerated before baking. If you use a softer brioche (I used a pullman brioche loaf), you may only need a 1 pound loaf. The pullman loaf has very heavy crusts that are removed before cutting into 1/2 inch pieces.
ingredients:
1/2 cup raisins
1/3 cup bourbon (I used Woodford Reserve)
1.9 pound brioche or egg bread loaf, crusts trimmed and bread cut into 1/2-inch cubes (I used a pullman brioche loaf) * See note above
8 large eggs, at room temperature
2 cups heavy cream
2 cups whole milk
1 3/4 cups sugar
1/4 cup bourbon (I used Woodford Reserve)
1 tablespoon vanilla extract
Homemade vanilla ice cream or very good store bought vanilla ice cream
Homemade caramel sauce (or your favorite recipe)
directions:
1. Place raisins in a small bowl. Pour bourbon over the raisins, stirring occasionally to be sure they are all thoroughly soaked in the bourbon. Soak at least one hour and longer, if possible.
2. Once raisins have soaked, place bread cubes in 13 x 9 x 2-inch baking pan and sprinkle raisins over the top of the bread cubes. Whisk eggs, whipping cream, milk, sugar, bourbon and vanilla extract in large bowl to blend. Pour over bread cubes and raisins. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
3. Preheat oven to 350°F. Bake until pudding is set in center, about 40 minutes. Cool slightly.
4. Serve warm topped with vanilla ice cream and caramel sauce.
ingredients:
1/2 cup raisins
1/3 cup bourbon (I used Woodford Reserve)
1.9 pound brioche or egg bread loaf, crusts trimmed and bread cut into 1/2-inch cubes (I used a pullman brioche loaf) * See note above
8 large eggs, at room temperature
2 cups heavy cream
2 cups whole milk
1 3/4 cups sugar
1/4 cup bourbon (I used Woodford Reserve)
1 tablespoon vanilla extract
Homemade vanilla ice cream or very good store bought vanilla ice cream
Homemade caramel sauce (or your favorite recipe)
directions:
1. Place raisins in a small bowl. Pour bourbon over the raisins, stirring occasionally to be sure they are all thoroughly soaked in the bourbon. Soak at least one hour and longer, if possible.
2. Once raisins have soaked, place bread cubes in 13 x 9 x 2-inch baking pan and sprinkle raisins over the top of the bread cubes. Whisk eggs, whipping cream, milk, sugar, bourbon and vanilla extract in large bowl to blend. Pour over bread cubes and raisins. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
3. Preheat oven to 350°F. Bake until pudding is set in center, about 40 minutes. Cool slightly.
4. Serve warm topped with vanilla ice cream and caramel sauce.
