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Tuesday, October 30, 2012

Halloween Bark

It's that time again, Halloween time. My favorite day of the year (after Thanksgiving of course). There's just something about the idea of dressing up and getting candy that is in my eyes simply perfect. I mean FREE CANDY? When I was little, I prepared for this day beginning in September of the year before. Brainstorming Halloween costumes was my go-to activity whenever I was bored. Dressed as Peace the tye-dye Beanie Baby, an American Flag, or a horse, I was also the most aggressive trick-or-treater; I pushed, I shoved, I took more then one. Anyways, I love this day now as much as I did back then. To celebrate I made a halloween treat that is honestly the easiest recipe I have ever posted. It's simple, delicious, can be adapted to your liking, and actually takes 5 minutes. Did I mention it requires ZERO baking? Rare, but nice. A bark composed of silky white chocolate, Oreos, Candy Corn (for festive-ness), and pretzels for that nice salty touch. Make this. Now.
 Halloween Bark

1 16 oz. bag white chocolate chips
1 tbs vegetable oil
10 Oreos, crushed
1/2 cup pretzel sticks, crushed into smaller pieces
1/2 cup candy corn

*you don't have to listen to these proportions at all. They are suggestions. DO more. Do way more if you're feeling cray*

Recipe: Line a cookie sheet with aluminum foil. Spray it with non-stick spray or rub with vegetable oil, just make sure its heavily coated.
Pour the white chocolate chips into a microwavable bowl. Add the vegetable oil. Melt in microwave for 30 second intervals, removing and stirring after each one until fully melted.
Once melted, pour the white chocolate on to the foil-covered sheet and use a spoon to shape into a long rectangle, about the size of the sheet. Have your toppings ready and sprinkle them on, ensuring that they are touching white chocolate so they stick. Freeze for 10 minutes. Break into bark pieces. ENJOY.
halloween deliciousness

have a hungree halloween!

Sunday, October 28, 2012

A Brunch Production

Hungree Girl catering is officially open for business. Yes I've done events before like birthday parties and date parties, but now its official. A few days ago my friend Connor called me and asked me to cater  a brunch for his frat and their alumni. I agreed and we decided on a menu that was actually the ultimate carb fest; the perfect meal for a long day of heavy heavy drinking. At first, I was told it was for 40 people, a pretty large number to cook for considering the size of my kitchen. Well, as the event neared closer, the number grew, to somewhere around 150. Casual, right? I set to work, staying up late the night before and rising with the sun on the morning of to ensure that these hungree people would get FRESH from the oven quality stuff. I mean, how dedicated am I? Well, 10 lbs of homemade granola, 200 blueberry and pumpkin muffins, and a giant pan of french toast bread pudding later, brunch was ready to be served. While I was skeptical/extremely nervous at first, I'm so glad I was basically forced into doing this *Thank you Connor* because I love when people who read the blog get to try some of the goods. If you had some, YAY, if you didn't, stay tuned. A surprise is coming. Look below for some pix!

 got muffins?
 some very hungree boys
 my kind of table
 the cinnamon swirl french toast bread pudding
 is this real life?

 casual saturday brunching
 hungree girl loving brunch

open 4 business!

Wednesday, October 24, 2012

Pumpkin Bread Pudding

The final recipe in our saga of pumpkin glory. Don't cry too much, there will surely be plenty more pumpkin recipes to come considering I have a list as long as the Nile river. Bread Pudding is a personal favorite dessert of mine. Why? 1) because its extremely versatile and can be flavored/topped/mixed with literally anything my heart desires 2) takes 10 seconds to put together 3) has a balance of textures both soft and moist while still maintaing a crispy crunchy top that I just die for. I've done my fair share of bread pudding creations. Mine have ranged from banana nutella to dark chocolate sour cherry and none of disappointed. When I hopped on this pumpkin craze, I figure I'd throw it into some bread pudding. OH am I glad I did. The pumpkin, fall spices, and white chocolate make for a pudding that's out of this atmosphere. The pumpkin also lends it's beautiful orange color to the dessert which makes it that much more beautiful. I thought about making a white chocolate sauce to pour atop each piece, but when I tried it plain I decided to refrain. It's too good to mess with.
 Pumpkin White Chocolate Bread Pudding

1 french baguette, crusty and preferably a little stale
2 eggs
1 cup heavy cream
1 cup milk
1 15oz. can pumpkin, about 1 1/2 cups
1/2 cup sugar
1 tbs cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 1/2 cups white chocolate chips

Recipe: Cut the bread into 2 inch pieces. Arrange it into a casserole dish so the whole dish is covered. Stacking is encouraged. In a bowl, combine the eggs, cream, and milk. Whisk until eggs are well beaten. Furiously whisk in the pumpkin and sugar. Once well combined add the spices. Sprinkle your white chocolate chips on top of the bread and use your hands to distribute them throughout the chunks, leaving some on top. Pour the pumpkin mixture over the bread. Make sure you coat EVERY piece of bread with the orange liquid (nothing worse then dry spots in bread pudding). Use your hand or a wooden spoon to press down on the top of the bread to ensure that each piece gets soaked. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350. Bake bread pudding for about 40 minutes, until a toothpick inserted comes out clean. It should be fluffy, crusty on the top, and moist but not seeping liquid in the center. Let it rest for 10 minutes then cut yoself a piece.
 pumpkin perfection.
 ya i'll have a piece
 i'm stuck on this pic...
 neesh so cute loves bread pudding!
 raya love pumpkin pudding too.

puddin is precious

Tuesday, October 23, 2012

Pumpkin Bread/Pumpkin Muffins

The pumpkin party continues with a fall classic: pumpkin bread. It’s extremely dense and moist, taking on a cake–like quality that regular bread lacks. Flecks of typical pumpkin pie spices like ginger, cinnamon and nutmeg accompany a strong pumpkin flavor, think banana bread minus the banana and replaced with pumpkin. This bread is the absolute definition of fall. Eat it plain. Warm it up and slather some butter on it with a sprinkle of cinnamon. Turn it into French toast. If you’re like me, you can do all three. But honestly, it doesn’t matter what you do with it, because it’s just so FREAKING good. It’s also the ultimate fall present too. If you’re feeling like you want to brighten up someone’s day, double this recipe or use muffin tins instead and you will make some people VERY happy. I’m thinking about making this recipe in bulk and standing on the main stretch of campus and handing some muffins out. Talk about making friends. Maybe Romney or Obama should adopt this strategy. While the polls are close, if they were to start bribing people with these, I have a feeling they’d win some people over and totally take the lead….now that's what I call politics.
Pumpkin Bread/Muffins *recipe slightly adapted from My Baking Addiction 

one 15 oz. can pumpkin puree, 1 1/2 cups
4 eggs
1 cup vegetable oil
2/3 cup water
2 tsp vanilla extract
1 tbs maple syrup
2 1/2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg

Recipe: Preheat oven to 350 degrees. Grease your loaf pan or muffin tins. In a bowl fitted with an electric mixer, combine pumpkin, eggs, oil, water, vanilla, maple syrup and sugar. Beat until well blended. Combine the dry ingredients in a separate bowl. Gradually stir them into the pumpkin mixture until just mixed. Pour batter into prepared bans. Bake for 60-70 minutes (for loaf, until a toothpick inserted in the center of the loaf/comes out clean. If using muffin tins, cook about 12 minutes.
 like i mean come on...
 HELLO beautiful
 okay fine i'll have a slice...or three
 and the next day its FRENCH TOAST TIME...
 oh and yes, topping it with cinnamon whipped cream is a requirement
 and yes it's so warm it may fall off
 but you can make do and scoop it back on. I have faith in you.

pumped 4 pumpkin season

Sunday, October 21, 2012

Pumpkin Cinnamon Rolls

YO!?? Stop drooling at these pix and let me get a word in. I'mma make it short, and I'mma make it sweet *duh* but I got something to say. These are going in the category of my ultimate successes. If the show "Best Thing I Ever Made..." called me today and asked me to be on it, well, I'd make these. So, if you work for that show you might want to dial me NOW. They're pumpkin-y. They're cinnamon-y and nutmeg-y. They're gushing brown sugar goodness. They are absolutely ridiculous in the best way possible. These cinnamon rolls are the equivalent to Christmas; basically they turn an ordinary day into the best day of the year simply because of their nature. I'll give you a quick description, and then set you free to indulge in this eye candy. I'm not trying to sound like a car salesman, but these are easier then they look and you really can make these. The dough is smooth and buttery, full of pureed pumpkin and spices like cinnamon, nutmeg, and ginger that make it taste insanely cozy. The inside is sticky sweet, as the brown sugar gooeyness oozes and peeks out from every possible crevice. I think I'm in love.
 Pumpkin Cinnamon Rolls *recipe by Smitten Kitchen

4 tbs unsalted butter
1/2 cup whole milk, warmed
2 1/4 tsp active dry yeast (a 7 gram envelope)
3 1/2 cups flour, plus extra for rolling
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2/3 cup pumpkin puree
1 large egg
oil for coating bowl

3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 tsp ground cinnamon

4 oz. cream cheese, softened
2 tbs milk
2 cups powdered suar
1/2 tsp vanilla

Recipe: Make the dough. Melt the butter in a saucepan. If desired, brown it for extra flavor (keep cooking for a few minutes of medium heat after already melted and it will turn golden brown and become a nutty flavor). Remove from heat and set aside.
Combine your warmed milk with your yeast and let sit 5-7 minutes —should be a bit foamy when done.
In a large bowl combine flour, sugars, salt and spices. Add the butter, yeast-milk mixture, pumpkin, and egg. Mix until well combined using an electric mixer. Mix for about 3 minutes until it really comes together. Scrape into a well oiled large bowl and cover with plastic wrap. Set asia for 1 hour to let it rise, it should double.
While rising, line the bottom of two 9 inch round cake pans with parchment paper. Butter the paper and the sides of the pan.
Assemble the buns: Scoop the dough onto a VERY well floured surface. With a rolling pin, roll the dough in a large rectangle, about 16X11.
Melt 1/2 stick of butter and brush it evenly over the dough.
Stir together filling ingredients and sprinkle the mixture evenly over the dough.
Starting on a longer side, roll the dough into a tight spiral. Ya its messy, but it will taste delicious regardless...loook at me rolling up

 into a big log. 
 can we just eat it now?
With a sharp serrated knife, using absolutely no pressure, softly saw the log in a back and forth motion into 1 inch sections. 

Divide the buns into 2 prepared pans. Sprinkle with any sugar that fell of onto the counter, cover with plastic wrap and let rise another 45 minutes.

 Preheat the oven to 350 degrees. Bake for 25 minutes.
While baking make the glaze.Beat the cream cheese with an electric mixer. Add the sugar and vanilla and beat. Mix in the milk until it achieves desired thickness.
Remove the buns from the oven and drizzle with glaze. Try and restrain yourself from eating 8.
 cinnamon brown sugar bubbling goodness...also my new computer background tehe
 oh baby
 glaze time.
 1 bun for me
 heart. stopping. now.
 its very flashy
 and now a peek inside...
 some for me, and some more for me
 thank you for watching a slideshow of me make-bake-demolish this

i'm BUN-dles of fun