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      Honey Buns Bread Pudding Recipe from the Holy Sweet Cookbook

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      Food blogger extraordinaire Peabody Johanson shares her love of dessert with her new cookbook Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts which includes this ultra-decadent Honey Buns Bread Pudding.

      I’m so excited to share this brand new cookbook with you today, authored by my pal Peabody, veteran blogger of Sweet ReciPEAs (and by veteran I mean a 15 year tenure of blogging!). I’ve always admired the recipes on her blog and felt a kinship for her love of nostalgic treats. She uses them to inspire other, bigger, better desserts, just like the book cover says!

      When I saw the Honey Buns Bread Pudding recipe on page 22, well. Pure nostalgia. Aptly from the “Inner Child” chapter in the book, it brought back a host of childhood memories, all of them warm and happy.

      Honey Bun pastries are pretty darn good on their own (Duchess brand is yeasty and perfect) but Honey Buns Bread Pudding? I was intrigued. 
      Preparing the recipe was easy with Peabody’s instructions, and I’m happy to say that this bread pudding delivered on all fronts. The baked pudding was custardy and fluffy, and a scratch-made honey caramel sauce drizzled on top really made this an ooey-gooey home run!

      I’ve been enjoying this cookbook so much, and I think it would make a wonderful Christmas gift for your favorite dessert-lover. Or, if you’re considering this for your own shelf, there’s a chapter on holiday baking, which would really be useful right now! 

      This recipe is easy to love, and so is Holy Sweet! With chapters like Inner Child, Candy Crush, and Cereal Killer (think Fruity Pebbles Crumb Cake), how could you not? You can find it right now at book stores and on Amazon. You can also read a little more about what’s inside the book on Peabody’s blog, right here. 

      Enjoy!

      Honey Buns Bread Pudding
      [Click for Printable Version]
      Yields about 8 servings
       
      Recipe from Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts
      by Peabody Johanson
      (Page Street Publishing, 2020)

      2 large eggs
      1 egg yolk
      1 1/4 cups (300ml) heavy cream
      1/2 cup (100g) granulated sugar
      1/2 teaspoon vanilla extract
      10 Honey Buns, cut into large cubes

      2 tablespoons (30ml) honey
      2 tablespoons (30ml) water
      1/2 cup (100g) granulated sugar
      1/2 cup (120ml) heavy cream
      2 tablespoons (28g) unsalted butter
      1/4 teaspoon salt
      1/2 teaspoon vanilla extract

      Preheat the oven to 350F.  Spray an 8×8 inch pan with nonstick baking spray. 

      To make the bread pudding: In a large bowl, whisk together the eggs, yolk, heavy cream, sugar and vanilla until they’re fully combined. Spread half of the Honey Buns cubes over the bottom of the pan. Pour in half the custard mixture and press the bread down to soak up the custard. Spread the remaining Honey Buns cubes on top of the bottom layer. Pour on the remaining custard and press the bead pieces down. 

      Heather’s note: I wanted my bread pudding to look exactly like Peabody’s in the book, so I kept one Honey Bun whole and nestled it in the center of the pan before baking.

      Cover the pan with the foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until none of the custard mixture is still liquid. Remove the pan from the oven and let cool while you prepare the caramel sauce. 

      To make the honey caramel sauce: In a medium saucepan, combine the honey, water, and sugar. Heat over medium heat, swirling the pa, until the sugar is dissolved, about 2-3 minutes. Then bring the mixture to a boil and cook until it is a deep golden brown, 5-6 minutes. Remove from the heat and carefully whisk in the cream, butter, salt, and vanilla. The mixture will spatter, so be careful

      Let the sauce cool to thicken. The honey caramel sauce can be served either warm or at room temperature. You can refrigerate it in an airtight container up to 2 weeks; gently reheat it before serving.

      Note: You can serve this bread pudding with ice cream to make it extra special. 

      link Honey Buns Bread Pudding Recipe from the Holy Sweet Cookbook By Heather Baird Published: Sunday, December 06, 2020Sunday, December 06, 2020Honey Buns Bread Pudding Recipe LEGGI TUTTO

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      Christmas Cookies

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      These Christmas Cookies are buttery, tender, and ready for icing. A tried-and-true family favorite, this is THE cookie that Santa wants on his cookie plate! Continue reading “Christmas Cookies” » LEGGI TUTTO

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      5 Dinner Ideas from Around the World

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      The world is full of incredible cuisines, and this week’s meal plan explores flavors and ingredients across the globe. Transport yourself to India with Chicken Korma or Puerto Rico with Bacalao Guisado (Salted Cod Stew) or you could hangout stateside with a TexMex variation on Chile Rellenos. Continue reading “5 Dinner Ideas from Around the World” » LEGGI TUTTO

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      Make A White Birch Yule Log Cake for Christmas

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      A centerpiece that doubles as dessert, this birch log looks fresh from the forest but it's actually a delicious cake! Christmas wouldn't be the same without my yearly endeavor of making a Bûche de Noel! You may remember some of my yule log cakes from Christmases past, such as this Black Forest version, or even this Mulled Wine Stump Cake. However, this one with tiled pieces of white candy birch 'bark' might be my favorite of them all!Earlier this season a friend at HGTV asked if I'd be interested in styling a few tablescapes with matching edible centerpieces for the website. I was so honored and excited to be asked – yes! Anyone who knows me knows I love a beautifully set table and couldn't wait to get started. I really loved creating this cake, and I feel the corresponding tablescape matches its woodsy-cozy appeal.Continued, click to read more… LEGGI TUTTO

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      Pecan Meringue Cookies

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      These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning.

      Photography Credit: Sally Vargas

      Pecan Meringue cookies are a classic cookie to make for holiday gatherings, especially Easter! Called Easter Cookies or Resurrection Cookies, they’re made with whipped egg whites, sugar, and pecans.
      The tradition is to put them into a hot oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of meringue cookie pecan fluffiness.
      They’re crisp on the outside and meltingly light on the inside, and so easy to make!
      Video! How to Make Pecan Meringue Cookies

      The Ingredients for Pecan Meringue Cookies
      There are only 3 main ingredients in these meringue cookies:
      Egg whites
      Sugar
      Pecans
      We also add a pinch of salt and a little vinegar to help stabilize the meringue cookies so they hold their shape.

      How to make pecan meringue cookies
      Before you start, you’ll want to make sure that your mixer bowl and whisk are spotlessly clean. Separate your egg whites and let them sit at room temperature for a while (about 30 minutes), and toast and chop your pecans.
      Add a pinch of salt to the egg whites in the mixer bowl and mix on medium speed until the egg whites foam up to soft peaks.
      Slowly add the sugar, a couple tablespoons at a time, allowing for the sugar to dissolve in the egg whites before adding more. Add a teaspoon of vinegar and beat the meringue on high speed until it is glossy and has stiff peaks.
      Gently fold in the chopped pecans. Don’t over-mix or you’ll deflate the meringue.
      Drop spoonfuls of meringue onto a lined baking sheet. You can also pipe them using a star tip, but I find that the chopped nuts can interfere a bit with the piping so I prefer to just drop them by spoonfuls.
      Bake for 25 minutes at 250°F, then turn off the heat and keep the cookies in the oven (without peaking!) for another 2 to 3 hours, or overnight.
      Tips for meringue cookie success
      Making meringue cookies is fairly straightforward, but keep the following in mind:
      Whenever whipping egg whites, make sure that your equipment is squeaky clean! Even the smallest amount of residual fat in the bowl may keep the egg whites from whipping properly. Also make sure that there are no bits of egg yolk in your egg whites. Use a piece of egg shell to fish any out if you see them.
      Humidity is not your friend. If it’s a rainy or humid day, the meringue cookies may not crisp up well. If that’s the case you may need to bake them longer.
      Are the cookies browning? Lower the heat. Every oven is calibrated a little bit differently. The heat should be high enough to set the cookie, but not so high that the meringue browns. If you see it starting to brown, lower the temp by 25°F.
      Still a little gooey inside? Let them sit out for a while (assuming low humidity). Or bake them a little longer.

      From the editors of Simply Recipes

      How to Store Meringue Cookies
      To store at room temperature: Seal the meringues tightly in a container, separating layers with parchment or waxed paper. Putting a silica gel packet in there to absorb excess moisture can’t hurt. The meringues should keep 2 weeks, possibly longer.
      To freeze meringues: Pack them in a rigid, airtight container in layers separated with parchment or waxed paper. Store up to a month; thaw on the counter.
      Fun Variations on These Cookies!
      Add 1 teaspoon extract: Try vanilla, lemon, peppermint, or almond.
      Switch up the nuts: Pistachios, walnuts, or almonds work well. Use toasted nuts for the best flavor.
      Swap out the nuts: Use chocolate chips, crushed candy canes, coconut flakes, or even crushed Corn Flakes instead.
      Tint the cookies: Add a drop or two of food coloring added in the last minute of whipping.
      Make chocolate meringues: Sift 2 tablespoons of cocoa powder over the beaten meringues at the beginning of Step 5 and fold together when you add the pecans.
      What to Do With Your Leftover Egg Yolks
      Love Meringue? Try These Recipes!

      Updated December 4, 2020 : We added a new video to help you make the best meringue cookies ever! Enjoy!

      Pecan Meringue Cookies Recipe

      Notes on working with egg whites. Eggs are easiest to separate when they are cold, and they fluff up the best in the oven when they start at room temperature. So separate the eggs when you take them out of the fridge, then let the whites sit for a while (30 min or so) to take the chill off before beating them.
      Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.

      Ingredients
      1 cup (100 g) whole pecans, preferably lightly roasted for 8-10 min at 250°F (120°C)
      3 egg whites
      Pinch salt
      3/4 cup (150 g) sugar
      1 teaspoon vinegar

      Method

      1 Preheat oven to 300°F (150°C).
      2 Break pecans into small pieces: Place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside.
      3 Beat the egg whites to soft peaks: Put egg whites into a spotlessly clean standup mixer bowl. Add the salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

      4 Slowly add sugar as you continue whipping: Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes.
      Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

      5 Fold in pecan pieces: Using a rubber spatula, gently fold in the pecan pieces.

      6 Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a silicone mat.

      7 Bake: Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready they’ll be crisp on the outside, and light and airy on the inside.
      If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Winter Key Lime Cheesecake

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      If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.

      Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like pomegranate arils.

      This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream. 

      POM Wonderful was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. I also love the adorable moniker ‘Pom Poms’ for pomegranate seeds. I almost want to do a little cheer (ha!).

      The batter for this cheesecake may seem a little thin going into the pan, but that makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating throughout the cake. 

      The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful! 

      This cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

      Winter Key Lime Cheesecake[Click for Printable Version]
      Yields about 8 servingsCrust
      1/2 cup (4 oz.) melted butter
      2 cups (198g) graham cracker crumbs
      1/4 cup (50g) granulated sugarCheesecake
      24 oz. (3 packages) cream cheese, at room temperature
      1 1/4 cups (212g) granulated sugar
      3 large eggs
      8 oz. (1 container) sour cream
      2 teaspoons lime zest
      1/2 cup key lime juice (or regular lime juice)Pomegranate syrup
      1/2 cup (100g) granulated sugar
      3 cups (720 ml) pomegranate juice
      3/4 cup (180ml) heavy whipping cream, whipped to stiff peaks
      1/2 cup (2 oz.) pomegranate arils, such as POM Wonderful Pom Poms 
      Lime zest for garnish, optionalPreheat the oven to 350°F.For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.Reduce oven temperature to 325°F.For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcherTop the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.

      Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.

      [embedded content]
      link Winter Key Lime Cheesecake By Heather Baird Published: Friday, December 04, 2020Friday, December 04, 2020Winter Key Lime Cheesecake Recipe LEGGI TUTTO

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      Ham and White Bean Soup

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      Hearty Ham and Bean Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.

      Photography Credit: Elise Bauer

      When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can’t eat those!)
      Video! How to Make Ham and Bean Soup

      The Best Ham and Bean Soup
      This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we’ll enjoy it for dinner one night and then for lunch for several days afterward.
      Why is it that some stews and soups improve the next day? I think it’s because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.

      Ham shanks vs. ham hocks
      This recipe uses smoked ham shanks or ham hocks to create the rich broth for the soup. Ham shanks tend to have more meat on them (the photos of the soup show meat from a ham shank).
      Think of the hock as the pig’s “ankle”, right above the feet. The shanks are below the shoulder (front) or the ham (rear leg).
      I recommend using shanks for this recipe if you have a choice. If you use ham hocks and you would like a meaty soup, you may want to add some chopped ham steak to the soup.

      From the editors of Simply Recipes

      What to Serve with Bean Soup
      A hunk of crusty, buttered bread would make a great accompaniment to a bowl of this soup. You might also go for some garlic bread, cornbread, or buttermilk biscuits.
      How to Store and Freeze this Soup
      This soup will keep in the fridge for up to 5 days, and the flavor even improves! You can also freeze it in individual containers for up to three months. Thaw overnight and reheat, or reheat straight from the freezer over low heat.
      More Great Bean Soups!

      Updated December 3, 2020 : We added a new video to help you make the best soup ever. Enjoy!

      Ham and White Bean Soup Recipe

      Use ham shanks rather than hocks if you would like a meaty soup.

      Ingredients
      1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern
      2 quarts of water
      2-3 pounds smoked ham shanks or ham hocks
      2 teaspoons Herbes de Provence, or Italian seasoning
      1 tablespoons extra virgin olive oil
      1 cup diced onions (about 1 small onion)
      1 cup chopped celery (about 2-3 ribs)
      2/3 cup chopped carrots (about 1 medium carrot)
      2-3 cloves garlic, minced
      Tabasco sauce
      Salt and pepper
      Fresh parsley

      Method

      1 Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
      2 Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
      3 Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
      4 Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
      5 Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
      6 Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO