The chocolate croissant pudding was accidentally invented by Chef Roger Freedman, when instead of using fresh bread for his bread pudding; he tried out some previous night’s leftover chocolate croissants, and up came this indulgent, chocolaty, buttery and flaky delight.

The stale chocolate croissants used in this dish gives it a more flaky texture, while the chocolate just oozes out and spreads through the entire dish and binds the croissants together giving it a smooth and buttery taste and texture. The dish is prepared in a variety of techniques, which include the inventor’s technique of folding the pastries in chocolate custard and adding in some chopped milk chocolate and baking everything in a big dish.

Ingredients

• 1 1/2 Tsp. of salted butter
• 1 1/4 Cups of sugar plus two tablespoons
• Eggs – 4
• 1 Tsp.each of cinnamon and vanilla extract
• 1 Cup whole milk
• 5 Tsp.of unsalted butter melted
• 5 Cups of stale (3-4 days old) croissants (cut into small squares)
• 5 Cups moist chocolate cake (cut into small squares)
• 2 bananas sliced
• 1 Cup semi sweet chocolate chips
• 3/4 Cup chopped pecans
• 3 Cups half and half
• 1/2 Cup shredded sweetened coconut
• Coconut pineapple ice cream or any ice cream you like and candy sugar sprinkles for garnishing

Method

1. The oven has to be preheated at 300 degrees F. Take a 9×13 inch baking dish and grease it entirely by the salted butter. Take the square shaped chocolate cake and croissants and arrange 2 1/2 cups of each of them neatly in the dish to get your first layer of the pudding.
2. Take the sliced bananas, pecans, chocolate chips and shredded coconuts and lay them on top of the first layer.
3. Take the remaining croissant and cake cubes and place them over this layer, topped by the bananas, chocolate chips, pecans and coconut, thus forming alternate layers.
4. Beat 1 1/4 cups of sugar with the eggs for 6 min in an electric mixer. Add to it the half and half, vanilla and almond extracts, the unsalted butter and further beat for a minute.
5. Pour this mixture over the croissant layers and ladle carefully. Push down on the croissant and cake cubes to soak them completely with the egg/half and half mixture. Sprinkle with 2 teaspoons of sugar on top of this whole mixture.
6. Place a water bath (about 15×10 inch) and fill it up to one inch in height with water. Keep the 9×13 inch baking dish into the water bath and place it in the oven for one hour. Take out the pudding when it’s ready and allow it to cool for 15 minutes.
7. ENJOY!

Zesty Tip:  The croissants used are stale since they are more absorbing than fresh bread. While using the water bath, be sure that it goes halfway up the baking dish. While serving, cut the pudding in square pieces and serve. If the pudding can be stored overnight in a refrigerator just before serving bake for 10 minutes and serve warm.

The Chocolate Croissant Pudding is an absolute delicacy with a unique flavor of stale croissants and chocolate cakes, topped by coconut and chocolate chips. This dish is suitable to be served on special occasions like big family get together and supper.

The unique blend of different kind of textures and flavors make this dish a very special dish to woo your guests.

 About the author: Ellen Spencer is a blogger and writer. She is a health freak and very environmentally aware. These days she is busy in writing an article on Vegan diet. Beside this she loves reading. These days she is reading a lot about Teen depression as her brother is suffering from this.

Ellen, thank you for a very informative and delicious post.  This is one I will definitely try in the Zesty house.  I hope everyone has a good Friday and a nice weekend.  I will be back on Monday with an announcement.  Stay tuned.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

How to Win the KitchenAid Giveaway Today

Just leave a comment on this post telling me what recipe/topic you would like to see featured on ZESTY in 2012.   Remember, you can still enter the contest from previous days!

- – - – - – - – - -

Happy Friday!!  I have a great re-post of a delicious recipe for you today!

Tis the season for POTLUCKS.  If you’re invited to a party, heading to a potluck or just craving a chocolate treat that takes little to no effort – this is a recipe for you.  Now as you read further you will realize that a lot of this recipe comes with off the shelf help.  Items like chocolate cake in a box, instant chocolate pudding, skor bars and some homemade whip cream.

My mom makes this recipe sometimes when we have family functions – so the last time I was invited to a potluck I dragged this along (see picture above).  Needless to say, when this made it out on the table for dessert it was an instant hit and didn’t last very long.

Next time you need a simple sweet treat – try this one.

Ingredients

• 1 Chocolate Cake Mix
• 1 Package Instant Chocolate Pudding
• 3 Skor Bars
• 3 Cups Whip Cream

Method

1. Bake a chocolate cake mix in a 9×13″ pan as per instructions.

1. Break cake into 1″ cubes.
2. Hammer or use food processor to crumble up 3-4 SKOR bars (or use a package of SKOR bits).
3. Prepare 1 package of chocolate pudding mix as per instructions.

1. In a large bowl filled with pieces of cake cubes, place a layer of pudding, then a layer of whipped cream and finally topped with some SKOR bar bits.

1. Repeat layers. Once you reach the top of the bowl, top with remaining skor bar bits.

1. ENJOY!

ZestyTip: A common downfall when baking cakes is opening the oven door too soon.  This sudden rush of cold air into a warm/hot oven will result in the cake collapsing and coming out flat. The oven door should not be opened until ¾’s the way through allowed cooking time.  Controlling its browning process is essential.

How to Win the KitchenAid Giveaway Today

Just leave a comment on this post telling me what recipe/topic you would like to see featured on ZESTY in 2012.   Remember, you can still enter the contest from previous days!

1. Please “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.
2. Tell me your favorite holiday tradition and leave a comment telling me.

3. Tell Zesty your favorite Holiday dish
4. Tweet about this contest and leave a comment telling me you have tweeted.
5. Tell me the first thing you would make with the mixer.
6. Tell your favorite Holiday Movie.
7. Subscribe to Zesty and Tell a Friend.
8. Name your favorite Chocolate
9. Tell me your favorite zesty dessert post
10. Name your Vegetable.

Please be sure to leave separate comments for each entry to increase your chance to win!

Alright so there you have it… Friday is upon us and i still have shopping to do.  2 more sleeps until Christmas! Have a great day!

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday to you!  Did you watch the Scotties Tournament of Hearts Curling Final last night?  It was a great game for sure and came right down to the very end.  Leading up to the game we had both Saturday and Sunday breakfasts.  On Saturday morning, I whipped up a batch of Oatmeal flax pancakes that were so goooooooooooood.  I could not wait for Sunday morning to arrive so we could eat them again.  See we didn’t finish all the batter on Saturday so I just wrapped it up and covered it in the fridge for yesterday.  DELICIOUS!

Pancakes are so simple yet very powerful.  You can do traditional white pancakes with butter and syrup, you could try a whole wheat version, you could whip up a potato pancake or you could try these.

All of the above are good but these oat flax pancakes with a hint of maple syrup will honestly make you smile… I promise.

Ingredients

• 1 1/2 cups rolled oats
• 2 Cups milk or soy milk
• 1 Cup Whole wheat flour
• 2 Tbsp. ground flax seed
• 1 Tbsp. Agave syrup
• 1 Tbsp. Baking Powder
• 1 Tsp. salt
• 1/2 Tsp. cinnamon
• 1 1/2 Tsp. Vanilla extract
• 2 Tbsp. Plain Yogurt
• 1/3 Cup Chocolate chips ( optional )

Method

1. In a large bowl, blend together oats and milk and let stand 5 minutes.
2. In a medium bowl, stir together whole wheat flour, baking powder, flax, salt and cinnamon.
3. To the oat mixture, add the yogurt, agave syrup, chocolate chips and the large bowl of dry ingredients.
4. To make pancakes, use approximately ¼ cup batter per pancake. Cook over medium-high heat on a grill or lightly-oiled frying pan.
5. Serve with maple syrup.
6. ENJOY!
   
   

Zesty Tip: While it’s still hot, spread each pancake with natural peanut butter and let it melt and get oozy. Top with sliced bananas and a drizzle of real maple syrup.

OK another week is about to start so keep your chin up (or down if you are walking so you don’t trip) and have a great day.  I am getting some products in the mail this week to give a try so I should be back Wednesday with some fun information on what the mailman delivered to Zesty.  Enjoy the pancakes if you have time to make them for supper and if not try them when you can.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Guess what’s back!!  You guessed it.  Another round of chocolate cream cheese cupcakes.  You cannot go too many months without baking these again if you can even survive that long.  It is a sun-filled day today so I thought I would share with you a baking recap from a few nights ago.  I made these last year at the zesty in laws in the summer and they are always a huge hit.

Can you really beat chocolate, cream cheese and to top it all off in bite size cupcake form?

So before we begin with the amazing recipe and picture overload

Ingredients

Cream Cheese Topping

• 8 Oz. Cream Cheese
• 1 Egg
• 1/3 Cup Sugar
• 1/2 Tsp. Salt
• 1 Cup Chocolate Chips

Dry Batter

• 1 1/2 Cup Flour
• 1 Cup White Sugar
• 1/4 Cup Cocoa
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt

Liquid Items

• 1 Cup Water
• 1/3 Cup Canola Oil
• 1 Tsp. White Vinegar
• 1 Tsp. Vanilla

Method

1. Preheat oven to 350 Degrees and spray muffin tins with cooking spray.
2. Stir the cream  cheese to a creamy, smooth consistency.  Add egg, sugar and salt and stir  (blend) (cream) to uniform smooth consistency.













3. Stir in the chocolate chips.



4. Combine dry ingredients in a large bowl,  form a “well ” and set aside.









5. Combine liquid ingredients  in another  bowl.





6. Stir liquid ingredients into dry ingredients.  Be sure not to over mix.





7. Spoon chocolate mixture into muffin tins until about 2/3 full.



8. Top each muffin with a tablespoon of the cream cheese mixture (Do note the spoon technique).





9. Bake small muffin tins for  9 -11 minutes and regular muffin tins for 20-25 minutes.





10. Remove from oven and let cool.



11. ENJOY!

Zesty Tip: If you need to take these special treats with you to a party, you can make 1.5 times the batter portion. You will have lots of cream cheese topping.  Also note that these cupcakes freeze well and are good warm or cold.

So now after all this, I have to hear what you think about these cupcakes.  When you pop one in your mouth you automatically step away from reality and fall in love with the texture and flavor.  Lately I have been hooked on home juice with chocolate treats.  I know it sounds crazy – but I have been trying out different juicer recipes for the last couple of weeks and I think I am addicted.  Usually I am a milk and chocolate guy all the way.

Have a great Friday and be on the lookout for another great treat from our baking excursion the other night.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Yes – you heard it right!  Remember the cookies you used to eat as a child, I called them spider cookies.  You didn’t have to bake them you just whipped them up and devoured them.  Well, on the weekend Zesty Jr. and I played a little spin on and created a similar cookie with a slightly different ingredient – OATMEAL.

Now don’t kid yourself or get me wrong here, I didn’t invent this cookie by any stretch however I have never made this cookie before Sunday.  Oh and I do have a huge tip to share with you regarding this later on down the post that I hope you follow.

So I guess we should talk cookie here for a second!  These literally take longer to eat than they do to make.  I am not kidding – you will see when I roll out the instructions.  These have great potential as a weight gain product if anyone is looking to go that route.  They also can become extremely addictive.

Ingredients

• 2 Cups White sugar
• 1/2 Cup cocoa
• 1/4 Cup butter
• 1/2 Cup milk
• 1 Tsp. Vanilla
• 3 Cups Quick-cooking oatmeal

Method

1. Combine sugar, cocoa, butter and milk in a saucepan.



2. On medium heat, bring to a boil for one minute.



3. Remove from heat. Stir in vanilla and oatmeal.







4. Drop by spoonful onto parchment paper.



5. Let cool for at least 30 minutes ( I was a bit premature on the timing )



6. ENJOY!

Zesty Tip: I strongly suggest using parchment paper on the baking sheet.  I opted for wax paper… not sure why but it was not a pretty scene when I went to remove the cookies (perhaps a little to early)

I guess one piece of advice I can give you with this cookie is too chill it before eating but that is just personal preference.  The consistency is superb while chilled and they do come off the parchment paper even easier.  For storage I just put them in a plastic container for maybe 2 hours until they were gone   I may have dropped too large of dollop for some but really, can you ever have a cookie that is too big?  And these are healthy – they have oatmeal in them!

Alright, just because I am all about speed as of late – do you remember when I made the 90 second Macaroon.  It was a pretty big success but I think these bad boys today may even top em.  Later on in the week, I may have some pretty exciting news to share with you but until then – I will keep it zipped.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Let me start off by saying that viewer discretion is advised for today’s post.  OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life.  Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls.  Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work.  After work I did a quick scan for some ideas and came up with a chocolate caramel brownie.  I figured that would be a hit with a “bunch” of girls.

I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert.  With that said, I counted on Google and did a quick chocolate caramel brownie search.  At that point you can say my life may have changed forever.  See below for all the details.

This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. I am not the only one that liked them.

Ingredients

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup chopped nuts ( Optional )
• 1 cup Evaporated Milk
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (10-oz. pkg.) caramels, unwrapped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Method

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.



3. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.







5. Drop remaining batter by heaping teaspoon over caramel mixture.





6. Bake for 25 to 30 minutes or until center is set.
7. Cool in pan on wire rack.



8. ENJOY!

Zesty Tip: The only tip I could recommend for this recipe is too make it at least in double batch form.  It is absolutely amazing.

If you like gooey, chocolate, caramel and oh did I mention brownies…. if so you have to make these TODAY!  As I know a lot of people have great brownie recipes from scratch but too follow this recipe which literally takes 10 minutes to prep, the results are so satisfying.  Girls if you are reading from the shower, let me know what you thought of the brownie in the comments.

Have an awesome Wednesday and let me know if you have any questions concerning this recipe or any other recipe that you see here.

Thanks

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday!!  Do you like chocolate?  Would you like a light fluffy dessert that is super easy to make?  I suggest you give zesty-in law’s chocolate mousse a try!  When I consumed this around 11:00pm and it was excellent.  I could have had at least 3 bowls of this goodness but I stuck to just one.  I am so polite!

If you ever need a great light dessert after a large meal – this is a great simple recipe to try.  Let me hear of other mousse’s you have tried.  I love to hear your ideas.

Ingredients

• 5 Oz. bittersweet chocolate
• 2 Tbsp. unsalted butter
• 4 Large eggs, separated
• 1/2 Tsp. vanilla
• 1 Tbsp. granulated sugar
• 1/2 Cup heavy cream
• 6 Tbsp icing sugar

Method

1. Melt chocolate over double boiler then  prior to being fully melted add butter and stir to mix.





2. Add egg yolks as well as the vanilla and granulated sugar and in whip until thick and glistening.
3. Mix yolk mixture and the chocolate mixture by whisking together.
4. In clean bowl beat cream until thick and firm peaks and then fold into the chocolate yolk mix.
5. In clean bowl beat egg whites and the confectioners sugar in until firm peaks, but do not beat until dry.



6. Add 1/3 egg whites to the chocolate mix and then add the remained through careful folding.





7. Chill at least 2 hours prior to serving.
8. Cover well to protect from fridge odors.



9. ENJOY!

Zesty Tip: If you are worried about crowding in the fridge, chuck this in the garage or outside on the patio/deck if you live in a cool climate.  It doesn’t have to be in the fridge if you are tight on real estate.

What do you have on the go for the weekend?  I am sticking to house work at the new place and spending some much deserved time with the fam.  I hope you have a great weekend and I will see you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

So finally a formal recap of a Zesty food presentation which took place last Saturday.  Before I begin, I just want to say it was a lot of fun.  It was a bit nerve racking preparing under a time crunch to get ready for a live act but I would do it again in an instant.

I was not really sure what I was getting into as I just took the request and said “YES” without asking to many questions…. that is normally how I live!  Terrible I know but fun.  So I stopped in Friday evening to check out the venue and was totally impressed.  Nice big kitchen to work in, labeled cabinets and drawers for supplies.  There was even a chef from the culinary institute there prepping for the lunch.

On the video side of things – they had wireless mics, huge video screen displays – great sound system.  Overall this was a great event.  The topic of the whole event revolved around tips for having a less hectic Christmas Season.  So of course I tried to adhere to that and make a super simple treat.

On to the Food

I know I know – the title made you drool.  I can tell!  This little treats are super easy to make and actually quite cheap to gather the ingredients.  It consists of three simple ingredients and a total of 4 minutes of cooking time.  Can you really beat that?  I think not.  Here is the scoop on how to prepare this little single bites of heaven.

Ingredients

• Flat waffle pretzels
• Chocolate caramel balls
• Pecan halves (roasted)

Method

1. Preheat oven to 300 degrees F
2. Line baking sheet with parchment paper



3. Spread out waffle pretzels on the parchment paper
4. Add a chocolate caramel balls on top and bake for 4 minutes





5. Remove from oven and press a roasted pecan halve on top until the chocolate and caramel begin to ooze
6. ENJOY!

Zesty Tip: If you want to use Jumbo Rolo candies instead – they work great as well but my only concern is the cost if you are making them in large batches.

In addition to the treat I thought I would share a couple of not so boring vegetable dishes for the crowd.  With that I had to share the dazzled carrots with pear and balsamic – which is literally just as easy as boiling carrots.  I also presented the simple brussel sprout recipe with figs and maple.

Some more food shots

Some kitchen Mayhem shots

I had a great time on Saturday and realized that I love food and everything about it.

I hope you have a great day and keep smiling.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Oh my goodness it is Friday.  Last evening was spent at the house prepping and cleaning all the outside walls of saw dust and wood shavings.  Why you might ask?  Well because the spray foam insulation team is arriving today at 8:30 am and will be raring to go… I hope!

It only took a few hours to somewhat tidy up and make all the corners accessible.  I am going back first thing this morning to ensure I didn’t miss any spots as it was kind of dark and my light burnt out.

To take us into the weekend….. I have a special treat brewing in the oven.  How about a walnut decadent brownie?  I thought you might like that.  This is super easy to make and also very simple create gluten free.

Below is the  recipe as well as my simple instructions to get this in the oven.  Get ready to enjoy.  I also had a chance to try some new vanilla that was sent to me from the fine folks at Shining Dog Vanilla.  This is Pure Vanilla Extract made from certified organic vanilla beans.  It contains no added sugar or fructose. and is quite delicious.

Ingredients

• 1 Cup (2 sticks) unsalted butter
• 6 oz. unsweetened chocolate, chopped
• 4 Large eggs
• 2 Cups sugar
• 1 Tsp. vanilla
• 1/2 Tsp. salt
• 1/2 Cup all purpose flour
• 1/2 Cup coarsely chopped walnuts

Method

1. Preheat oven to 325°. Lightly butter 13x9x2-inch baking pan.
2. Melt butter and chocolate in a heavy medium saucepan over low heat, stirring until chocolate mixture is smooth. Cool.
3. Using mixer, beat eggs and sugar in a large bowl until light and fluffy.
4. Beat in chocolate mixture, vanilla and salt.
5. Add flour; beat just until blended and then toss in the walnuts.
6. Pour batter into prepared pan, smoothing top.
7. Bake until toothpick inserted into center comes out clean ( 30-35 minutes )
8. Remove and let cool.



9. ENJOY!

Zesty Tip: If you do not have chocolate you can always substitute and use cocoa.  You may find that the brownie will be slightly more bitter and less smooth as well.

So I am pretty pleased it is Friday.  We are planning an apple picking day tomorrow if the weather is suitable.  The weather has been terrible the last week so hopefully it is decent for a day in the orchard.  I am sure if we make it there – there will be some apple recipes coming your way.

Ohhhhhh I almost forgot.  Today is the deadline for the POM Tea giveaway.  Be sure to enter.  Have a great weekend.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hi ZestyCook readers! It’s Megan from Megan’s Munchies. Since Zesty tends to be a meat loving guy, I decided his blog needed a little extra sweetness. Browsing through the recipes on the Betty Crocker website, I found the perfect recipe to do the trick.

Who can’t resist graham crackers, melted chocolate, and warm gooey marshmallows? This recipe requires very few ingredients and is easy to make. I guarantee these bars would be a hit at any party. They are amazing served warm right out of the oven. When cutting the bars, use a knife dipped in water to avoid the marshmallows’ stickiness causing serving difficulties. ENJOY!

Warm Toasted Marshmallow S’more Bars

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 cup graham cracker crumbs
• 1 cup butter or margarine, melted
• 3 cups milk chocolate chips (18 oz)
• 41/2 cups miniature marshmallows

Directions

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt.
3. Spread chocolate evenly over crust.
4. Set oven control to broil. Sprinkle marshmallows over melted chocolate.
5. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
6. Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm.
7. Store any remaining bars tightly covered.
8. ENJOY!

Zesty Tip: When slicing these squares, try running your knife in hot water to ensure a nice clean cut for your friends.

Thanks Megan for a great recipe, I cannot wait to try them.  Have a great Wednesday and look forward for another great post tomorrow.

Take care

zesty

Download my Free Recipe Book: Simply Zesty