First of all, thanks to everyone who entered my latest giveaway from White Lily, in celebration of National Biscuit Month. The winner of this awesome prize is:
From:
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Comment #28:
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CONGRATULATIONS! :)
White Chocolate Raspberry Biscuit Bread Pudding + A GIVEAWAY!
Did you know that it's National Biscuit Month? Pretty awesome, huh? What do you say we celebrate by making a mouth-watering, ridiculously delicious white chocolate bread pudding. BUT - This isn't just any old bread pudding. It's made with made-from-scratch buttermilk biscuits, which give it an incredible texture and presentation. In fact, my father-in-law is a self-proclaimed bread pudding expert, and he deemed this bread pudding one of the best he's EVER had...That's serious stuff, folks! :)
Trust me, there will be audible OOHs and AHHS when you pull this baby out of the oven. The biscuits are cut in half and arranged prettily in a pie plate, only to be topped off by fresh raspberries and then smothered with a creamy white chocolate mixture that you'll want to take a bath in.
Um, yes, please!
After you finish licking your plate from the goodness that was the biscuit bread pudding (it won't last long!), take a minute to enter my latest giveaway, which is sponsored by the wonderful folks at White Lily. I mean, I can't think of a better giveaway, sponsored by a better company, to celebrate National Biscuit Month, can you?? The lucky winner will receive a Biscuit Essentials Kit, which includes:
White Lily Biscuit Essentials Kit:
- "Save the Biscuit" Tote Bag
- "Save the Biscuit" T-Shirt (so cute!!)
- Biscuit cutter
- Pastry Blender
- Flour Sifter
- 1 bag of White Lily flour
- Tea towel
Bon Appetit, my friends!
White Chocolate Raspberry Biscuit Bread Pudding
Adapted from: White Lily
Ingredients:
8 to 9 prepared White Lily Light & Fluffy Biscuits (recipe below)
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar
Directions:
HEAT oven to 325°F. Coat 9 1/2- inch deep dish pie plate with no-stick cooking spray. Slice biscuits in half horizontally. Arrange, split side up, in a circular pattern in prepared pie plate. Arrange raspberries randomly over biscuits.
Microwave baking chips in uncovered microwave-safe bowl on medium high power for 1 minute and 15 seconds. Stir. If necessary, microwave at 15 second intervals, stirring just until melted.
Combine milk and cream in medium saucepan. Bring to a boil over medium heat. Whisk eggs, egg yolks and sugar in large bowl. Gradually whisk in hot milk mixture and melted baking chips until blended.
Ladle egg mixture gently over biscuits until almost full, pressing down slightly to submerge. Let stand 20 minutes. Add remaining egg mixture as biscuits absorb liquid. Bake uncovered 45 to 50 minutes or until firm and knife inserted 2 inches from edge comes out clean.
White Lily Light & Fluffy Biscuits
Ingredients:
2 cups White Lily self-rising flour
1/4 cup all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk
Directions:
Heat oven to 500 degrees F. Coat baking sheet with no-stick cooking spray.
Measure flour into large bowl. Cut in shortening with pastry blender until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves the sides of bowl.
Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2 inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
Bake 8 to 10 minutes, or until golden brown.
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How to Enter the Giveaway:
Simply leave a comment on this blog post, which answers the following question:
What is your favorite type of biscuit?
Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:
- Like Sugar & Spice on Facebook
- Follow Sugar & Spice by Celeste on Twitter
- Tweet the following:
NEW GIVEAWAY: Win a #whitelily Biscuit Essentials Kit! @SugarSpicebyC#nationalbiscuitmonth#giveaway @DVLprad http://sugarandspice-celeste.blogspot.com/2013/09/white-chocolate-raspberry-biscuit-bread.html - Follow the Sugar & Spice by Celeste board on Pinterest
- Entries must be submitted by midnight (CST time) on Sunday, September 22nd.
- A winner will be picked at random (using random.org) and will be announced on Monday, September 23rd.
- Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
- At this time, the contest is open to US residents only.
Pretty Squash Ribbon Salad
Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time. Never had I sliced them into pretty, thin ribbons as this recipes calls for. It takes a wee bit of extra effort, but the resulting dish is fun and delicious.
A good vegetable peeler is key here. Also, the thinner the zucchini/squash, the easier they are to slice.
For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil. It's the perfect flavor-filled side dish to make while summer is winding down. Plus, there's no cooking or heat involved!
Bon Appetit, my friends!
Squash Ribbon Salad
Adapted from: Southern Living magazine, August 2013
Ingredients:
1 pound zucchini
1 pound yellow squash
3 cups loosely packed baby spinach OR arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper, to taste
Directions:
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler.
Toss together the zucchini, yellow squash, baby spinach/arugula, parsley leaves, lemon juice, and olive oil in a large bowl.
Add salt and pepper to taste.
Enjoy!
Okra and Tomatoes
After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings. Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot.
The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead. I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat!
This version is packed with great flavors, which are complemented by fragrant basil and parsley. I'm trying to use up as much of this delicious summer produce as I can...while it lasts! Are you doing the same?
Bon Appetit, my friends!
Okra and Tomatoes
Adapted from: Southern Living magazine, August 2013
Ingredients:
8 ounces fresh okra 1 large shallot
3 tablespoons olive oil, divided
2 medium heirloom tomatoes, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
Salt & freshly ground black pepper, to taste
Directions:Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl.
Heat 1 Tbsp. olive oil in skillet. Add heirloom tomatoes, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or just until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.
Chickpea & Feta Salad
This is an EASY-CHICK-PEASY, light and fresh side for those last sweltering weeks of summer. There's no heat involved with the preparation of this dish, which is always a blessing when its nearly 100 degrees outside.
The flavors are bountiful and fresh - chickpeas, red bell peppers, fresh herbs and feta are the stars of this show. They are brightened up with a spritz of fresh lemon juice, a drizzle of olive oil and a dash of salt. A little minced shallot also makes an appearance.
If you're looking for a healthy and easy side that's flawless for summer, look no more.
Bon Appetit, my foodie friends!
Chickpea & Feta Salad
Adapted from: Southern Living magazine, August 2013
Ingredients:
1 (15.5 oz.) can chickpeas, drained and rinsed
2 red bell peppers, diced
1 small shallot, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil 1/2 teaspoon salt
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley 1/2 cup crumbled feta cheese
Directions:
Stir together chickpeas, red bell peppers, shallot, lemon juice, olive oil, and salt in a large bowl.
Fold fresh herbs into chickpea mixture.
Top with crumbled feta cheese just before serving.
Enjoy!
Cheese Ravioli with Burst Tomatoes & Mascarpone
I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately. It's like the culinary fairies were trying to send me some sort of subliminal message. When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it! I have to try this!"
Burst tomatoes sound fancy and elaborate. The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred. The process only takes 5-10 minutes.
Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl.
Easy peasy.
I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for. It added a beautiful contrast of colors that made Brad and I want to dive right in. I adore heirloom tomatoes this time of year and use them every chance I get. The parsley and basil add a wonderful flavor that only FRESH herbs can. And then there's the mascarpone melting into cheesy, creamy oblivion over the top. Yes, please!
I added chopped chicken from a juicy rotisserie chicken at the end. To Brad, it isn't dinner without some sort of meat. It was the perfect addition. Rotisserie chickens are my best friend, especially during these hot summer months. They make life easier!
Bon Appetit, my friends!
Pasta with Burst Tomatoes & Mascarpone
Adapted from: Southern Living magazine, August 2013
Ingredients:
1 (24-oz.) package frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped, preferably heirloom
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup butter, cubed
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small rotisserie chicken, meat removed and chopped
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container mascarpone cheese
Directions:
Prepare pasta according to package directions.
Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.
Transfer tomato mixture to a large bowl. Stir in butter, next 4 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
Fabulous Homemade Granola
Lately, I've been loving granola. I can't get enough of it. I love sprinkling it over greek yogurt and fresh blueberries for a healthy, yummy snack. Or, it's equally as mouth-watering by the handful.
So, I got to thinking...Why don't I come up with my own recipe for the crunchy, satisfying goodness that is granola? This recipe was the fabulous result. It's perfectly sweet, thanks to a combination of light brown sugar and wildflower honey. Sliced almonds, roasted sunflower kernels, and sesame seed also make an appearance. Plus, a smattering of ground cinnamon only adds to the wow factor.
If you're a granola fan like me, you will really love this recipe! It comes together easily and is ready in a flash. Store it in an air-tight container, and you've got a snack that will last for days (if it doesn't disappear faster!).
Bon appetit, my friends!
Homemade Granola
Ingredients:
3 cups old-fashioned oats
3/4 cup light brown sugar
1 cup sliced almonds
1/2 cup roasted sunflower kernels
1/3 cup sesame seeds
1 tsp cinnamon
1/2 cup honey, preferably wildflower
1/4 cup canola oil
Directions:
Preheat oven to 300 degrees F.
Mix the first six ingredients in a large bowl.
In a separate small bowl, vigorously whisk together the honey and canola oil until well combined. Pour over the dry ingredients.
Using your hands, thoroughly mix the granola until the honey mixture is fully incorporated, lightly squeezing as you go.
Press the granola into an even layer on a large silicone-lined baking sheet.
Bake in the preheated oven for 35-40 minutes, or until golden brown; stirring every 10 minutes to promote even browning.
Cool completely; granola will harden as it cools.