Princess Aly’s bff Marie Antoinette once uttered the famous phrase let them eat cake when she learned of the shortage of bread. Poor Marie Antoinette didn’t understand just how much the people of France were suffering. So Princess Aly went over to her castle and together they baked pumpkin cream cheese bread pudding for all the people of France and gave each family a year’s supply of baguettes.
3 croissants (leave out for two days)
3 tablespoons butter
1/2 cup sugar
1 eight ounce pumpkin cream cheese
1 cup half and half
1 1/2 cup whole milk
1 cup candied pecans
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
1. Coat pan with butter. Cut up croissants into cubes and place in pan. Cut butter into small chunks and distribute over croissants.
2. Mix eggs, sugar, and pumpkin cream cheese. Then add half and half, milk, vanilla, cinnamon, and 3/4 cup of pecans.
3. Pour mixture over croissants, toss, and let mixture soak into bread for an hour.
4. When ready to bake, preheat oven to 375 degrees and bake for 50-55 minutes.
5. Like a souffle the bread pudding will deflate after it rests. Sprinkle the remaining pecans on top, serve warm, and I can’t stress this enough but always serve with a scoop of vanilla or pumpkin ice cream!
Once upon a time Princess Aly decided she wanted to make the most whimsical cookie in all the land. She paced around the castle trying to decide what ingredients to use. Then she remembered the first time the King took her to a circus. She was in awe of the animals and performers while surrounded by the sweet smell of popcorn. She was inspired by the memory and made what she called… Circus cookies! She took a traditional cookie recipe and added popcorn to give it an interesting texture and honey roasted peanuts to provide a great balance of sweet and salty.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 and 1/4 brown sugar
1/4 white sugar
1 tablespoon vanilla extract
1 egg + 1 egg yolk
1 cup semi-sweet chocolate chips
2/3 cup caramel popcorn, slightly crumbled
2/3 cup honey roasted peanuts
1.Take eggs and butter out about 30 min before you start so they are room temperature.
2. Sift flour with baking soda and salt and set aside.
3. Blend butter with sugar until creamy. Then add eggs and vanilla. Slowly add the flour mixture and then add chocolate, caramel, and peanuts.
4. Refrigerate dough for 1-2 hours.
5. When you’re ready to bake, line your cookie sheet with parchment paper. Preheat the oven at 325 degrees and bake for 14-16 minutes (until edges are golden brown). Cool on the sheet for 1-2 minutes then move to cooling rack.
Welcome to Once Upon a Bite.
This blog documents Princess Aly’s adventures in the kitchen. Hopefully her tales will succeed in sharing useful tips and fun recipes along the way and inspire you to bake as well.