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Just a girl that loves cooking in the great state of Texas!

Wednesday, November 27, 2013

Best Pumpkin Bread

Pumpkin bread, flavors of pumpkin, yummy spices and walnuts. This is a most excellent recipe, so moist and the flavor is out of this world! There are very few recipes I find and don't change anything in it, this is one of them! The recipe comes from Rockin' Robin's and she has lots of great Mexican recipes. But this is by far her best! The recipe was actually given to her by her sister, I would be thanking her everyday if it was my sister! Recipe can be found here or below.

Another perk to this recipe is it makes 6 loaves. Great for gifting, and let me tell you, many requests will be had after you gift this! This bread also freezes well just make sure you wrap with plastic wrap and then bag it into freezer bags.


2 1/4 Cups Sugar
2 1/2 Cups Packed Light Brown Sugar
1 29 Ounce Can Pumpkin Puree
6 Eggs
1 1/2 Cups Canola or Vegetable Oil
1 Cup Water
5 1/4 Cup Flour
1 Tablespoon plus 1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1 Tablespoon Ground Nutmeg
1 Teaspoon Ground Cloves
2 1/2 Teaspoons Salt
3 Teaspoons Baking Soda
1 Cup Walnuts
6 Aluminum Loaf Pans 4x8 Inches

A 5 quart or larger stand mixer will be big enough to hold all of the batter, anything smaller and you'll be in trouble!

Preheat oven to 350 degrees.

Spray bread pans with a non stick spray. Set aside. I like to line all my pans onto a huge cookie sheet, it makes transporting them to the oven so much easier.

In a large bowl add flour, spices, salt and baking soda. Mix and set aside. I also double the spices in this recipe. That's optional!

Beat eggs in a small bowl. Set aside.

Add sugars and pumpkin in mixer bowl. Mix on low speed. Add eggs. Once eggs are mixed, add water and oil. I always leave my mixer on when adding everything. Keep the speed on low. Scrape sides of bowl with rubber spatula when needed.

Start adding flour by large heaping tablespoonfuls to batter. Once all of flour is mixed, remove from mixer and add in walnuts. Stir with spoon until evenly incorporated. For this recipe I accidentally forgot to add the walnuts, but all hope was not lost, I ended up adding them to the batter after it was in the bread pans.

Using a large ladle soup spoon scoop batter into bread pans. Evenly distributing.

Place in oven and bake for 50-65 minutes. After 50 minutes i'll poke a few with a toothpick in the middle of each bread to check if their done. If toothpick comes out clean, its done!

Let cool in pans for about 5 minutes on cooling rack. Pop out of pans and let sit on cooling racks until completely cool. Serve, freeze or gift, this is the last pumpkin bread recipe you'll look for! So good!

Spray pans with nonstick spray

Add dry ingredients into large bowl

Mix well

Beat eggs in small bowl

Add pumpkin and sugars to mixing bowl

Add eggs

Add water

Add oil

Add flour by heaping tablespoonfuls

Add batter using ladle

Oops forgot the walnuts, can still add to pans!

Toothpick inserted in center to check for doneness

Cooling and the smells are delicious!

Pop out of bread pans and cool

The best pumpkin bread recipe ever!


Sunday, November 24, 2013

Harvest Bread Pudding with Vanilla Rum Sauce

This is the perfect time of year for making treats that just make you feel so comfy inside when its so cold outside! This delightful bread pudding won't let you down. Apples, almonds, spices and loaded with raisins. Top it off with a vanilla rum sauce and you've made it to "Oh ma gosh, this is one of the best things I've ever eaten" kind of feelings!

Ingredients for Bread Pudding:

1 1/2 Loaves Raisin Bread- Sunmaid Brand Preferably
3 Large Eggs
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Clove
3/4 Cup Sugar
1/4 Cup Brown Sugar
2 Cups Milk
1 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Large Green Apple
1/3 Cup Sliced Almonds
1/3 Cup Raisins

You will also need a 13x9 pan and a larger pan to fit the 13x9 in for a water bath when cooking. For my larger pan I used a turkey roaster pan.

Cut crusts off of bread and discard the ends of the loaf. I like to feed this to the birds. Cut trimmed bread into squares, 4 squares each slice. Add cut up bread to large bowl, set aside.

In a separate large bowl add eggs, sugars, cinnamon and clove. Mix well using a wire whisk. Add milk, cream and vanilla, Stir with whisk. I also add another extract to this, refer to Tres Leches post for photo of my secret ingredient!

Peel, core and cut up apple. Add to small bowl. Add raisins and almonds, mix well.

Butter the 13x9 dish.

Add half of cut up bread to buttered dish. Sprinkle half of fruit and nut mixture on top.

Stir milk mixture and pour half on top of bread and fruit nut mix evenly.

Layer remaining bread into dish. Top with remaining fruit nut mix. Pour the rest of the milk mixture on top, taking care to coat all bread.

Using a spoon lightly press top of bread so that it soaks up liquid and somewhat evens out top.

Let sit for 20 minutes.

Preheat oven for 10 minutes on 350 degrees.

Butter a piece of foil, the dull side and the same size as your pan. Place this onto the top of the bread pudding, where the foil touches it, you don't want moisture to accumulate while cooking. Refer to photos if needed.

Add water to roaster pan. I used two carafes of water. You want the water level to reach about halfway up the 13x9 dish.

While bread pudding is baking prepare Vanilla Rum Sauce, recipe below.

Bake for 50 minutes. Remove foil and cook for another 30-35 minutes until top is lightly browned.

Remove from oven. Let cool for 15 minutes at least before serving.

Top with Vanilla Rum Sauce before serving. This dish is best served warm!

Vanilla Rum Sauce


3 Tablespoons Butter
1/4 Teaspoon Ground Cinnamon
1/4 Cup Powdered Sugar
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 Cup White Chocolate Chips
1/4 Cup Milk
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Rum Extract
2 Tablespoons Spiced Rum (Optional)

Add butter, cinnamon and sugars in a small pot on medium low heat. Cook until butter is melted. Add white chocolate chips, milk and cream. Add rum now too. If you don't use rum increase rum extract by a teaspoon. Cook until mixture comes just to a boil. Remove from heat and add vanilla and rum extracts. Let cool. This will be a thin sauce. It will thicken slightly when cooled.

The pans you'll need to cook the pudding in

Remove crusts from bread

Cut into squares

Add to bowl

Add eggs, sugars and spices to large bowl

Mix well

Add milk, cream and vanilla extract, stir well

Peel, core and chop apple into pieces

Add to small bowl with almonds and raisins

Butter dish

Add half of bread to dish

Add half of fruit nut mix, pour half of milk cream mixture

Add remaining bread, nut fruit mix. Pour milk mix evenly coating all bread

Press down with spoon to help bread saturate milk mix

Let sit for 20 minutes

Butter foil

Coating well

Place foil inverted onto bread pudding

Fill water into roaster pan, this is a carafe I used 2 to fill my pan

Vanilla Rum Sauce

Add butter, sugars and cinnamon on medium low heat just until butter melts

Add white chocolate chips, milk, cream and rum, heat just to boiling

Remove from heat add vanilla and rum extracts

After foil is removed this is what it will look like

Finished and ready to eat!

Aren't these cute owl dishes a hoot!

You can now find us on Facebook, just click here->  Cookin' It Up In Texas

This is one delicious dessert!

Grandma's Buttermilk Cornbread

After my mom looked over Grandma's Cornbread Dressing she did verify that on occasion or when she had all the ingredients Grandma did indeed make a buttermilk cornbread to use in her dressing. I was able to acquire the recipe and had to make the correct measurements. When we cook we usually do things by eye and taste, measurement wise. So here, after figuring out exact measurements is Grandma's Buttermilk Cornbread! Enjoy, and make sure you cut a little piece fresh out of the oven and throw some butter on it. While your enjoying remember life can be simple and happiness can be as small as a fresh piece of cornbread straight out of the oven!


2 Cups Yellow Cornmeal
1 Cup Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Tablespoon Sugar or Honey
1 1/2 Teaspoons Salt
2 Eggs
1 3/4 Cup Buttermilk
2 Tablespoons Butter
2 Tablespoons Bacon Grease

Preheat oven to 425 degrees.

Mix cornmeal, flour, baking soda, baking powder, sugar and salt in large mixing bowl. Stir to mix. Add eggs. Add buttermilk, stir until mixed. Set aside for at least 5 minutes to help batter rise.

After 5 minutes, add butter and bacon grease to 13x9 pan. Place in oven just until melted, make sure you watch this carefully, as the butter can burn very quickly! If you don't have bacon grease available increase butter by 2 tablespoons.

After fats have melted add cornbread batter. Spread evenly in pan. Bake for 15 minutes until browned on top.

Mix dry ingredients in large bowl

Add eggs

Add buttermilk

Mix until evenly incorporated

Add butter and bacon grease to 13x9 pan

Add batter to pan with melted fats

Spread in pan evenly

So good when its fresh out of the oven!


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