Desperately Seeking Gina

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Weekend Update

It was another working weekend for me.  But, I did get a little flea marketing in late Saturday afternoon.  I found two sets of vintage dishes that I just absolutely love.  Both included a lovely shade of green {geniuses choose green, ya know!} and both were square.  I’m not really sure what that says about me.  Please excuse the grainy pictures {not really thrilled with the camera on my Blackberry 🙁 }

Both sets were a little pricey for my budget at the moment…okay, non-budget…but I’ll check back often to see if they’re still around and/or reduced. Love them.
I’m missing home a bit…and most definitely the Michigan Fall Foliage…so wishing that someone would send me a box of leaves from home.  How awesome would that be.  Way awesome, I say.

Everyday Ordinary

Happy to report that the latter part of this week has been drama free and back to ordinary.  And, I’ll take ordinary over drama-filled any day.

Here’s what has been going on in my world lately {other than the already documented car troubles…} If you’re friends with my personal FB page you’ll have seen these pics already.  I’ve been thinking that I need to document these everyday ordinary moments here as well {speaking of Facebook…have you liked my Desperately Seeking {gina} page yet??}

Staying late at work to decorate.

Finding some crafty inspiration finally and actually making three different Halloween cards all in the same day {whilst watching Hocus Pocus and snacking on pumpkin cream cheese muffins}.

Prettying up a corner of the deck and being greeted everyday by my gorgeous red mum.

Getting free stuff in the mail.  Did you know that Target online as a Sample Spot?  Cute Cute little make up bag filled with really good samples:  face cream, moisturizers, shampoos, and conditioners along with a little booklet chock full of coupons I’d actually use.  Fun stuff, people.  Or maybe I’m just a nerd.

There’s been some pumpkin yumminess going on, too.  I found out that using cream cheese frosting in the center of muffins actually causes massive eruptions of molton lava-like cream cheese in the oven during baking.  I didn’t even think about the butter in the frosting melting.  Made for some pretty funky looking muffins that tasted amazing.  You can find that recipe here. {enjoying one now, as a matter of fact}

What’s going on in your world?

I am cursed…but Pumpkin makes it all better

Friends.  I should not be allowed in or near a car.  I am cursed, I tell you.  More car troubles again this week.  Another flat tire.  I wasn’t driving this time.  So, it’s back to the tire store we go….in a loaner car, of course.  And, what better way to say thank you to Thom’s nephew for said loaner than with some leftover pumpkin roll?  No better way, I say!

I wasn’t crazy about this recipe.  It didn’t turn out as I’d expected.  It was pretty flat and rubbery.  It may have been my doing.  I’m not sure why I had the crazy notion to bake with artificial sweetener when I knew I’d be making full-sugar cream cheese frosting.  Silly.  Luckily the frosting saved it {cream cheese frosting to the rescue!}

Also, confession:  I have a slight hoarding obsession with packaging materials.  Currently, there are no less than 20 bottles and jars littering the floor of the craft room waiting to be used for projects;  wine bottles, relish jars, jelly and jam jars, miscellaneous canning jars, and various odd jars bought at TJ Maxx.  That’s not all.  There are a few of those little plastic fruit containers that once contained berries, too.  All waiting for the opportunity to shine as gift-giving packages.  Imagine my elation when I realized how cute a pumpkin roll would be in a berry package.  Yes.  I’m that sad, friends.

How fun is it to give something homemade in a cute container.  Way fun, for sure!

If you’re interested in the pumpkin roll recipe, you can find it here.  Maybe you’ll have better luck with it!

{You might be asking yourself why I’d give away a dessert that I didn’t really enjoy?  Thom loved it and said it was the best pumpkin-thing to date.  He may be biased.  And, come to think about it; he says that about every single new recipe…hmmmmmmmmmmm}.

Pumpkin Waffles

If you’re wondering what to make for Sunday morning breakfast, look no further.  These are amazingly delicious and easy to make.
Find the recipe at the Pumpkin Waffles Blog.
Need more pumpkin breakfast inspiration?
Pumpkin Cinnamon Rolls with Caramel Frosting from The Girl Who Ate Everything!
The Gracious Pantry shares some Pumpkin Pie Oatmeal.

On the go?  Low Carb Pumpkin Spice Smoothie from A Baker’s Journey on Low Carb.

Find more Pumpkin Inspiration on my Pumpkin board over at Pinterest!

Pumpkin Bread Pudding

So, today’s Month of Pumpkin dish is probably my most favorite M of P recipe.  Well, favorite thus far 🙂  It’s rich, creamy, and if done correctly, will leave you with pleasant dreams filled with floaty clouds and soft, furry little kittens.  Okay.  I made that last part up.  It’s just good, is all.

This is a more involved recipe that involves different layers of flavors that when put together, blend beautifully on the palate.  Wow.  Did that sound professional or what?  Seriously, though, there are a few steps that need to be completed for the final dish that may be intimidating.  I still haven’t mastered Creme Anglaise…but I manage to make it taste decent.  And, Thom thinks I’m a baking genius, so I may be doing something right.  

Pumpkin Bread Pudding with Creme Anglaise,  Dulce de Leche & Vanilla Bean Whipped Cream

Gather:

Custard, recipe follows
Pumpkin Bread, see instructions below
Vanilla Bean Creme Anglaise, recipe follows
Vanilla Bean Whipped Cream
After you’ve made and cooled the Pumpkin Bread, slice loaf in half lengthwise and cut each half into 1/2-inch cubes.  Toss cubes on a baking sheet and toast in a pre-heated 325 degree oven for 20 minutes, turning once.  Set aside.
For the custard:
2 cups heavy cream
1 cup whole milk
2 tsp vanilla bean paste
6 large egg yolks
1/2 cup sugar
3 tbsp maple syrup
1 cup pumpkin puree
2 tbsp bourbon {optional}
Combine cream, milk, and vanilla bean paste in a small sauce pan.  Heat mixture over medium heat and bring to a simmer.
Whisk together egg yolks, sugar, maple syrup, and pumpkin puree.  Slowly add the hot cream mixture until combined.  Whisk in bourbon, if using.  Strain custard into a clean bowl.
For the bread pudding:
Preheat oven to 325 degrees.
Scatter the pumpkin bread cubes in a 9 X 13 buttered baking dish.  Pour custard over bread cubes pressing down the cubes to submerge all the bread in the custard.  Let sit for 15 minutes to allow bread to soak up some of the  custard.
Place the baking dish in a larger roasting pan and fill half way up the baking dish with hot tap water.  Bake until the sides are slightly puffy and the center is slightly jiggly, about an hour.
Remove from oven and water bath,  and cool on a cooling rack for 30 minutes before serving.
Top individual portions with Creme Anglaise, Dulce de Leche, and Vanilla bean whipped cream.  Enjoy!
For the Vanilla Bean Creme Anglaise:
2 cups half-n-half
1 tsp vanilla bean paste
5 large egg yolks
1/3 cup sugar
Bring half-n-half and vanilla bean paste to a simmer over medium heat.
Whisk together egg yolks and sugar.  When half-n-half mixture comes to a simmer, ladle 1/4 of the hot mixture into the egg yolk mixture, whisking vigorously  so as to not curdle the eggs.  Pour this back into the saucepan and continue cooking over medium heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon.  Strain into a clean bowl.  You can set this over an ice bath to cool quickly.  We like to enjoy it right away, warm, with bread pudding.
For the Vanilla Bean Whipped Cream:
1/2 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla bean paste
Chill beaters and mixing bowl.  I like to place the cream in the freezer for a few minutes, as well.  When chilled,  beat cream on high speed until soft peaks form.  Lower speed and add powdered sugar and vanilla bean paste.  Return speed to high and beat until firm peaks form.
Recipe adapted from Bobby Flay