Single-Serve Bread Pudding

There are always days when I want a little something more after dinner; something to satisfy my sweet-tooth. 

Why not bread pudding?

Orange-Coconut Bread Pudding

1. Grab a mixing bowl and add the following:

1 egg

2 tablespoons of sugar

1 tablespoon of milk

Splash of Vanilla 

1 teaspoon of Orange Juice

2. Take whatever bread or roll you have lying around your house and chunk it up. I used the odd remaining kaiser roll from last night's dinner. Make the pieces bite sized and easy to fork. Throw them all in a microwave safe mug.

3. Pour the egg-mixture over the bread and give it a good couple of stirs to get all of the bread mushy and wet. 

4. Add about a handful or so of coconut (whatever suits you) into the mixture and combine it with the soggy bread.

5. Pop that bad boy in the microwave for 2-3 minutes or until the bread has become slightly crunchy on top.

6. Top with delicious cream-cheese icing and Enjoy!

 YOU'RE WELCOME

Sauces

SAUCES

What can you top a Muffie with?

A delicious sauce? 

SOUNDS GOOD

BLUEBERRY BUTTER

Ingredients:

2 Tablespoons of unsalted butter

3 Tablespoons of white sugar

1- 1 1/2 Cups of blueberries

1. Brown the butter in a small sauce pan over medium heat.

2. Add sugar and incorporate into the butter.

3. Wash and strain blueberries

REMOVE FROM HEAT 

(cause the firefighters showed up at my house when the smoke alarm went off)

4. Add the blueberries, smash and stir together with butter.

5. Serve! 

Cream Cheese Icing

Ingredients: 

7-8 Tablespoons of Powdered Sugar

1 Teaspoon milk

2-3 Tablespoons of Whipped Cream Cheese

1. Whisk powdered sugar and milk together. There should be a paste consistency. Not too watery but not too hard.

2. Add the cream cheese and whisk all three ingredients together until the mixture is smooth without any lumps.

3. Serve!

ENJOY

~Z

Muffies, Muffies AND MORE Muffies!

Muffies,

(or mini single serve muffins)

are one of my favorite snacks right now.

And the fact that my mom owns mini bunt pans makes them that much more fun to make.

You start with a base recipe

( 3 tablespoons of flour

1 1/2 tablespoons sugar

1 tablespoon melted butter

1/4 teaspoon baking soda

pinch of salt

1 tablespoon of milk

1/4 teaspoon vanilla extract

1 tablespoon yogurt)

 and then you can add in or switch up whichever you like.

Here are some my favorites!

#1 Mixed Berry Muffie

Use the original recipe. 

Mix together wet.

Mix in dry.

Add in tablespoon of raspberries.

Add in tablespoon of blackberries.

Bake for 12-16 minutes at 325 degrees.

#2 Banana Muffie with Cream Cheese Frosting

Use original recipe but substitute yogurt for 1 1/2 tablespoons of mashed banana.

Mix wet.

Add dry.

Bake for 12-16 minutes at 325.

For the frosting:

Whisk together two tablespoons of powdered sugar and a teaspoon or so of milk until all of the chunks are gone and the mixture is smooth. 

Add a teaspoon or so of cream-cheese.

Whisk until smooth then drizzle over your muffie!

#3 Whole-Wheat Lemon Blueberry Muffie

Use original recipie but substitute whole-wheat flour for white flour.

Mix together wet plus a dash of lemon extract. 

***JUST A DASH***

*TOO MUCH RUINS A PERFECTLY GOOD MUFFIE*

Add in dry,

Bake for 14-18 minutes at 325 degrees

(the flour makes it need to bake longer for some reason)

SO WHA-LA

Explore to your hearts content and mix up your ingredients to make some del-i-cious muffies!

-Z

Welcome to The Food Snob!

Welcome to The Food Snob!

A little about myself:

My name is Zoe, 17 years old and I am from the United States (Upstate New York area).

I love running and lacrosse, because of that, I try and incorporate somewhat healthy choices into every meal and snack,

I love to write, hence the blog,

AND

I am a self proclaimed food snob. 

What  IS a food snob exactly?!

My friends started calling me a "Food Snob" when I brought in  five-cheese tortellini with chorizo, roasted garlic and onions, and a whole medley of spices. They starred at me with wide eyes and dropped jaws while they pawed the sandwiches their mothers packed. The next week, I brought in zucchini and ricotta tart and from then on, I was labeled "The Food Snob."

Simply put, food snob means you don't take short cuts. No crisco frosting, no store bought pie crust, no freezer meals, nada. I put fresh ingredients into my body, none of the stuff that corporate companies pump with chemicals in order to make its shelf life longer. Only tomatoes fresh off the vine, homemade baked goods and full prepared meals every day. 

I takes some extra time and a little extra cash but, damn, its worth it.