Slow Cooker Berry Bread Pudding

I took a chance during Hurricane Sandy to make a slow cooker meal on Monday!  Luckily I never lost power and I was able to make this slow cooker berry bread pudding.  I really liked this bread pudding but it was a little bit watery when I made it.  Next time I will probably use a little less milk and see how it turns out.   This is such a simple recipe and perfect when you don't want to bake something.  I have eaten this berry bread pudding for dessert and even breakfast already.  It's delicious!  Happy Halloween everyone! 

Slow Cooker Berry Bread Pudding

Printable Recipe

Ingredients

1 package of Hawaiian Sweet Rolls (I used King’s brand, 12 count.)

2 ½ - 3 cups vanilla soy milk (You may use regular milk.)

4 eggs

¼ cup butter, melted

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla

2 ½ - 3 cups berries (I used diced strawberries and blueberries.)

Directions

Tear sweet rolls into bite size cubes; I tore each sweet roll into 4 pieces.

Spray slow cooker with non stick cooking spray.  Place half the cube rolls into the bottom of the slow cooker.   Top with half the berries.

In a large bowl, whisk together butter, soymilk, eggs, sugar, cinnamon, nutmeg and vanilla.

Pour half the mixture over the bread cubes and berries.  Press bread down to ensure the mixture is being absorbed by the bread.

Layer with remaining bread cubes and berries.  Pour remaining mixture on top.  Press bread down gently.  (Optional – sprinkle some additional sugar on top.)

Cover and cook on low for 3-4  hours.  Turn on high for the last 30 minutes and leave the lid cracked up to let the steam escape.

It will be done when a knife inserted near the center comes out clean.   

Broccoli Cheese Soup

I am loving this homemade broccoli cheese soup!  It is so much better than the canned soups and its super easy to make.  Not only does this broccoli cheese soup taste better than canned, its healthier.  You can control the amount of sodium and use low-fat milk.  This soup is warm, creamy and delicious.  It also reminds me of Panera's broccoli cheese soup too.  You could also serve this soup in a bread bowl.  Enjoy!

Broccoli Cheese Soup

Printable Recipe

Ingredients

4 tablespoons butter

½ yellow onion, diced

1 ½ to 2 cups broccoli florets

3 tablespoons flour

3 cups milk

¼ teaspoon nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 ½ cups shredded cheese (cheddar and/or jack)

Directions

In a saucepan, over medium heat, add butter and onions.

Cook onions for about 5 minutes until soft.

Stir in flour and cook for about 1 minute.

Next, add in milk.

Add in broccoli, nutmeg, black pepper and salt.

Cover and cook for about 20 minutes until broccoli is tender.

Stir in cheese until melted.

You may serve as is or puree soup in a blender and/or food processor.  You may also use an immersion blender.

Top with extra shredded cheese if desired.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

These pumpkin cupcakes with maple cream cheese frosting were perfectly delicious and easy.  I cheated a little bit since I used a cake mix but I didn't add in the typical eggs, oil and water.  I only used a can of organic pumpkin (not pumpkin pie filling) and spices.  The cupcakes were light and fluffy with a taste of pumpkin pie.   I loved the maple cream cheese frosting, not too sweet with a hint of maple syrup.  I brought these cupcakes to work for a coworker’s birthday and they were a hit!  In case you were also wondering, the cute polka dot cupcake liners are from Sur La Table.  Enjoy this wonderful taste of fall (my absolute favorite season)!

Pumpkin Cupcakes 
Printable Recipe

Ingredients

1 box cake mix (I used a white cake mix.)

15 ounce can pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ginger (I used minced ginger because that is all I had.)

Directions

Preheat oven to 350 degrees F.  Place cupcake liners in muffin pan.

In a bowl, mix all ingredients together until well blended.

Fill cupcake liners halfway with batter.

Bake for about 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Cool and serve as is or with maple cream cheese frosting.  Store in the refrigerator.

For Maple Cream Cheese Frosting

Ingredients

8 ounces cream cheese, at room temperature

½ cup butter, at room temperature
2 tablespoons maple syrup

1 cup powdered sugar

Directions

In an electric stand mixer, beat cream cheese and butter until light and fluffy.  Slowly add in powdered sugar.  Beat in maple syrup at low speed.  

Chill until just firm enough to use, about 30 minutes.

I used a frosting bag with a piping tip to frost the cupcakes.  I place the frosting bag in a tall glass to make it easier to fill.