III Forks Bourbon Pecan Bread Pudding

Hey everyone....I know I know you probably thought I had fallen off the face of the earth but I assure you I am alive and well and ready to tell yall about one of my absolute FAVORITE desserts from a restaurant called III Forks. It is a steakhouse with incredible food but when I had this bread pudding with cinnamon ice cream I thought I was going to die. So since my Dad also loves bread pudding I thought I would make it either for Father's Day or his birthday...to tell you the truth I don't remember which one. What can I say life is extremely busy right now and everything runs together! Thankfully I was able to find this recipe online and let me tell you making it at home is just as good. Warm, soft, cinnamony (bear with me...you know what I mean), and just so so good!!!! This is all making me hungry and I just ate a piece of German Chocolate cake! Goodness...anyway wether you like bread pudding or not make it and enjoy. If you don't like it who knows maybe someone you know would love it. Thanks for coming back even if it has been a month. From the Splendid Kitchen enjoy!

Ingredients:
1 lb. Bread
6 Tbsp. butter, melted
2 1/2 tbsp. cinnamon
3 cups half & half cream
6 eggs
1 1/2 cups sugar
1/4 tsp. vanilla extract
Vanilla or cinnamon ice cream

Start off by getting your french bread and a large knife.


Next you will cut it up into little half inch cubes.


Now melt the butter and cinnamon together...yum!


And mix it all together!


Once every piece is coated place on a baking sheet with wax paper and toast in a 350 degree oven for about 15 min.


When they are done they will look like mini french toasts and your kitchen will smell delicious.





Heat your stove up to a medium heat and let you cream simmer for about 5 min. Meanwhile, in a large mixing bowl mix eggs, sugar and vanilla.


Slowly temper in cream while stirring.






When done pour over toasted bread cubes and toss around... then seal it up and put it in the fridge for at least eight hours. In my opinion the longer the better because it really gives the bread the time to soak it all up but it is up to you. If I remember right I let mine sit over night so maybe like 24 hrs? Either way it will still be good!


So at this point I went away from the recipe and decided to make cinnamon sugared pecans. To sum it up I dont remember the exact website that I got the recipe from but if you just google it you will be able to find a very similar recipe. I took egg whites and beat them until they had stiff peaks. Took sugar, cinnamon, and salt...mixed those together and then took my pecans and coated them with the beaten egg whites and then poured the sugar mixture on top and made sure all the pecans were coated. I then put them in the oven for a bit and when they were done let them cool (ate a few) and then saved them for when I made the sauce the next day. Sorry I don't have more info on this part but you do not have to do it at all. Trust me, I just actually had extra time and thought why not.


















So it is the next day and your bread has soaked and all that is left to do is bake it in the oven and then make the sauce. So either pour the bread into a large baking pan or you can bake them in little ramekins. Just place them in a baking dish with a bit of water at the bottom for about 40 min. at 350.




Meanwhile, grab all your ingredients for your sauce.


Begin by melting the butter over medium heat and adding the heavy cream and brown sugar. Bring to a boil, constantly whisking and then let simmer for about 10-15 min.


Lastly, add in the bourbon and pecans and cook for about five more minutes.


Once the dish is done baking and you sauce is ready you can scoop it up, top it with that amazingly decadent sauce and a scoop of ice cream and you are good to go.



I hope that you enjoy this delicious dessert. Happy dessert eating from the Splendid Kitchen! Until next time eat up!

Printable Recipe:
http://alt.coxnewsweb.com/palmbeachpost/food_dining/dish/pdf/pbpulse_breadpudding.pdf
PICTURE

To Keep You Tied Over...

Hey everyone! So I know it has been awhile but school/life has been crazy! Not to mention I am going through rush this weekend for sorority! Oh and I got to eat some great food! Anyway, while I still have been baking/cooking I wanted to show yall a picture of a bbq dinner I made at the end of summer. On the menu we have some Paula Deen ribs and potato skins plus some Down Home with the Neely's Corn on the cob which was SO delicious. I have posted the links below to all these recipes :) Until next time from the Splendid Kitchen enjoy! P.S. get your sweet tooth ready for the next post ;)


Ribs(left out orange zest, put extra bbq sauce on them, and basted them while flipping every 30 min.)- http://www.foodnetwork.com/recipes/paulas-home-cooking/dry-rub-baby-back-ribs-recipe/index.html
Potato Skins(I left some stuff off)-http://www.foodnetwork.com/recipes/paulas-home-cooking/grilled-potato-skins-recipe/index.html
Corn on the Cob- http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pats-bbq-glazed-corn-recipe/index.html

More to come soon!

At Last Chicken Fried Steak!

Hey everyone! So I know it has been quite sometime since I last posted and I do apologize...I just started this little thing called college that seems to be consuming my life. :) Anyway, I am sure y'all have been sitting on pins and needles waiting to hear what I served those divine mashed potatoes with...well in case you didn't notice the title, which I am sure you did, I made some incredible chicken fried streak and did I mention gravy?! What?! Now some people find the idea of making this homemade intimidating but I can tell you first hand that it is not bad at all! Happy frying from the Splendid Kitchen!

Ingredients:
3 pounds sliced cube steak
2 large eggs
3 1/2 cups milk
3 1/3 cups flour
2 teaspoons salt
3/4 teaspoons paprika
1/4 teaspoon red pepper
1 1/2 teaspoons black pepper
3 teaspoons salt
1/2 cup canola oil

Begin by mixing 3 cups flour, 2 teaspoons salt, paprika, cayenne and black pepper. Mix together and set aside.


Next beat the milk and eggs together and set aside.


Time to make the assembly line! You should have your steaks and have seasoned with salt and pepper. Also I would recommend getting some wax paper before hand and tearing out about two more than number of steaks you have. This will prevent them from sticking together. WARNING: these upcoming pictures may not be that appealing but trust me the end result is beautiful and delicious. You will be in fried food heaven.



Take the steak and dip it into the eggs, then flour mixture and repeat. At this point not only will the steak be immensely coated but your fingers will be too! :)








Get your skillet with canola oil ready...get it sizzlin, put the chicken fried steaks in and before you know it they will be perfectly fried! About 2-3 minutes on each side. When done place on a paper lined plate to absorb a bit of that grease!



Last but certainly not least the gravy...not don't be intimidated. Just start off by taking out any little fried bits from the remaining oil. If you have more than 1/4 pour some out but I think it will be fine :) Next, begin by mixing in 1/3 cup flour in, then 2 cups of milk. Allow to come to a boil. Depending on the thickness you might need to add either more milk or even flour. Season with salt and pepper and walah! Note: It is not easy to get your gravy white. It is going to be more brown because of the fried pieces that wouldn't come out but if you can do it more power to you!


Finally, time for dinner. So on the menu we have creamy mashed potatoes, chicken fried steak with gravy, corn on the cob, and rolls. Yum!!! I can taste it now!


I hope y'all enjoy this recipe. Until next time fun fried times from the Splendid Kitchen enjoy!

Printable recipe:
http://cookingclaire.blogspot.com/2010/01/pioneer-womans-chicken-fried-steak.html

Creamy Mashed Potatoes

Hey everyone! I am back from out of town and cannot wait to share this creamy, delicious recipe with you. I pulled it straight from the Pioneer Woman's cookbook. OH. MY. GOSH. We had our friends Jorge and Tricia over for dinner and Jorge put these in his mouth and said, "These are the best mashed potatoes I have ever had." and let me just say I have to agree. In my next post I will show you what I served them with which is also divine southern food. Any guesses on what it will be? So for those of y'all craving some good southern cooking stay tuned...this is just the beginning. From the Splendid Kitchen enjoy!!!

Ingredients:
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt (I used Accent)
Salt to taste
½ teaspoons (to 1 Teaspoon) Black Pepper

Begin by peeling and slicing your potatoes. I would recommend cutting them in fourths or just a bunch of small piece; this will just allow them to cook quicker. Also as I cut them I go ahead and put them in the pot so that it will be easy to transfer them. So wash them off in cold water and place in a large pot of water.




Bring the water to a boil and allow to cook for 20-30 min. You will know they are done when they pass the fork check. Bear with me because the picture showing how it should be is 1) extremely blurry 2) the little mermaid plate is making an appearance again...



Drain your potatoes and place back into the pot.


Turn your heat on low. Now you can begin to mash them. If you have a potato masher more power to you. If you are like me and do not then simply improvise with either a fork or spoon. They are "mashed" when all the lumps are out. Turn heat off.


Time to make this dish sinful! Add two sticks of butter and mix it together.



Now I am going to ask you to add the cream cheese. It's OK you can do this. It is no calories...I..um...promise ;) Mix together!



So I am going to ask you to add one more thing that just might make you either elated because you know the outcome is going to be fantastic or feel more guilty. I choose to feel happy about it. Half and Half. That's right...go ahead...pour in in, mix it in.


Add seasoned salt (I used Accent), salt and pepper to taste. You know the drill...mix it on in!



All that is left is to scoop those savory mashed potatoes into a 2-quart baking dish. Smooth out the top and if you feel compelled to add a few tabs of butter to the top, which, I think you should, then please do so. It might even melt on top before you put them in the oven like mine did.



So you can cover and refrigerate for up to 2 days or simply pre-heat your oven to 350 degrees and cover with a lid or foil and bake for about 25-30 min.
All done.... :)

Pure bliss. and I served it with.... well you will have to wait for the next post to see that :) Happy mashing from the Splendid Kitchen!

Printable recipe:
http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/

Honey Raisin Bran Muffins

Hey everyone! I am about to leave town one last time before school starts (a final hoo-rah) but before I leave I wanted to share with y'all a little recipe that is easy and yummy. Now I am normally not a huge breakfast person unless it includes pancakes, bacon, chocolate milk and coffee (yes, I like to drink both) the sad part is that I rarely get to have that sort of breakfast; however, I do love muffins. My mom had gotten this recipe and while her and my dad were on a date I decided to make them. I knew she would be excited to see them when they got home. They got home and for some reason she walked into the pantry and saw the Raisin Bran cereal still sitting on the shelf. Turns out I had accidentally used Raisin Bran Crunch (oops!) It ended up being no big deal and the muffins were delicious! So either way you shake it they will be good. In fact if you are feeling like living on the edge make both! Just a thought....From the Splendid Kitchen Enjoy!

Yields: 12 servings

Ingredients:
1 1/4 Cups all-purpose flour
1 Tablespoon baking powder
1/4 Teaspoon Salt
2 Tablespoons sugar
2 Cups Kellogg's Raisin Bran cereal
1 Cup milk
1/4 Cup honey
1 Egg
3 Tablespoons vegetable oil

To start off these muffins go ahead and pre-heat your oven to 400 degrees.

Combine flour, baking powder, salt and sugar.


Mix together and set aside.


In a large mixing bowl, mix together the cereal, milk and honey.


Let stand for about 1-2 minutes just so the cereal can absorb some of the milk and honey.

Add egg and oil and beat well.




Time to add the flour mixture! Be sure and add slowly until it is all incorporated.


Perfect!


Grab your muffin pan and either spray with some PAM or put cupcake liners in. Distribute the batter evenly. Note you can really use whatever size muffin tin you like it will just slightly alter the cook time and the serving size. The recommended size is 2 1/2 inches. (12 muffins)


Pop 'em in the oven for about 18-20 minutes or until you notice the tops browning....and sooner than you know it they are done!



They should come out fairly easily if you followed the directions 2 steps ago :) Sometimes it helps to just get a knife and run it around the edges and then they will pop out easily. The picture is a little fuzzy but it is still a cute lookin muffin.


Simply set them onto a cooling rack and there you have it!


These are great warmed up and you will not have to concern yourself with eating them quickly. Mine lasted a little over a week. Bringing great muffins to you...until next time happy baking from the Splendid Kitchen!

Printable Recipe:
Stir together flour, baking powder salt and sugar. Set aside.
In a large mixing bowl, stir together Kellogg's Raisin Bran cereal, milk and honey. Let stand about 1-2 minutes or until cereal is softened. Add egg and oil and beat well.
Add flour mixture, stirring until combined. Pour batter evenly into 12 greased 2 1/2 inch muffin tins.
Bake at 400 degrees for about 18-20 min. our until slightly golden. Serve warm.

Favorite Blogs

Hey Y'all so I know that I am seriously slacking on posting new recipes but I have been crazy busy and I am about to leave town yet again. I am still hoping to get the muffin recipe posted before I leave but until then I thought I would share some of my favorite blogs that I go to for great recipes. Keep checking back! I promise a new post will come soon! From the Splendid Kitchen let the blog viewing begin. :)

www.thelittlekitchenthatcould.blogspot.com

www.thepioneerwoman.com

www.whatmegansmaking.com

www.amanda.fakeginger.com

www.annies-eats.com

www.browneyedbaker.com

www.smells-like-home.com

www.whippedtheblog.com

www.homesicktexan.blogspot.com

These are just a few that I have discovered. If you have a blog or know of any other good cooking blogs please let me know! Happy August from the Splendid Kitchen!