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Desserts

Boozy Chocolate Peppermint Bread Pudding

An Irresistible Southern Staple, Perfect for the Holidays!
Filed Under > Desserts

Chocolate peppermint bread pudding recipe by @waitingonmartha
Chocolate Peppermint Bread Pudding | Recipe by @waitingonmartha

Chocolate and peppermint is one of my all-time favorite flavor combos.  This should come to no surprise to you if you’ve tried our Chocolate Peppermint Martini, our Chocolate Peppermint Kiss Cupcakes, our Chocolate Candy Cane Popcorn and how could I forget about our Chocolate Peppermint Buttercream Cookie Cake?!  There’s just something about the cool, minty freshness of peppermint paired with smooth, rich chocolate.  

And simply, I’ve also been craving a good bread pudding recently.  When I say good bread pudding, too, clearly I’m talking about decadent, over-the-top bread pudding like this boozy Chocolate Peppermint Bread Pudding here today.  I, in true form, opted for what I consider the best-of-the-best ingredients (it makes such a difference!) and used fluffy, sweet Brioche bread and my new favorite Peppermint Mocha southern cream liqueur.  And because I had my favorite Peppermint Vitality Essential Oil from  The Well Code, on hand (I use it every day for my head and tummy) I was able to infuse the dessert with that extra boost of peppermint without having to buy the store bought sugary crap.

The beauty of bread pudding is all in the baking; it’s actually a simple dish to make, and it’s one that still delivers a gourmet effect when served to a table of hungry brunchers and indulgent desserters alike. The bite-size cubes of sweet bread lightly toast to perfection, giving the dish a crispy crust on the top and around the edges.  That toastiness of that top layer offers the perfect balance to the softness of the soaked gooey bread beneath, sopping up the smooth, creamy peppermint liqueur.  

If boozy bread pudding isn’t on your holiday menu this year, I highly suggest that changes STAT.  And once you try it at home, I’d love to hear how it turned out!  Enjoy!  Truly, MKR

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Boozy Chocolate Peppermint Bread Pudding
Serves 8
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 2 loaves of Brioche Bread, cubed
  2. 1 stick butter, un salted
  3. 4 cups milk
  4. 1 cup heavy cream
  5. 2 cups Jackson Morgan Peppermint Mocha Liqueur
  6. 6 large eggs, beaten
  7. 1 1/4 cups granulated sugar
  8. 3/4 cup unsweetened cocoa powder
  9. 1 teaspoon Vanilla
  10. 1 teaspoon salt
  11. 15 drops of Peppermint Essential Oil (if you're using Peppermint extract only use 2-3 drops)
  12. Powdered Sugar for topping
Instructions
  1. Heat oven to 350 degrees.
  2. Butter/spray a large baking dish and fill it with cubed bread.
  3. In a medium saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; mix in cocoa powder and once completely combined remove from heat.
  4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.
  5. Bake for 30 to 45 minutes, or until custard is set but still wobbly and edges of bread have browned.
  6. Let cool for 10 minutes, sprinkle powdered sugar on the top and serve.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

Chocolate Chip Peanut Butter Cup Cookies With Pretzels & Sea Salt

An irresistible play on the classic nestle tollhouse recipe, MKR Style
Filed Under > Desserts

Chocolate chip peanut butter cup cookies with pretzels & sea salt, recipe by @waitingonmartha
Chocolate chip peanut butter cup cookies with pretzels and sea salt. Recipe by @waitingonmartha

Is there anything better than a warm, fresh-out-of-the-oven chocolate chip cookie?  The answer is no…or so I thought, until I had today’s Chocolate Chip Peanut Butter Cup Cookies with Pretzels & Sea Salt.  Sweet, salty, crunchy, gooey, chocolatey, peanut buttery, and salty all in one bite.  Is your mouth watering yet?  If not, let me add in that they’re super easy to make.  That did the trick, didn’t it?

Now, I’ve always appreciated and respected a classic recipe I was raised on, a recipe like the Nestle Tollhouse cookie recipe.  But with a few small tweaks, and the addition of a salted crunch factor, I promise today’s cookies will be your new go-to.  For these chocolate chip peanut butter cup cookies, the trick is to use a small ice cream scoop to scoop all the dough onto a baking sheet.  Next, each scoop gets a small pretzel and a generous sprinkle of coarse sea salt. Here, make sure not to press down too hard; use two fingers to keep the pretzel in the center of the cookie as much as possible, and just slightly indented into the dough. 

Like baking anything, be sure to remember that each oven heats differently so always watch your cookies making sure to not over-bake them.   And always remember that the cookies continue to bake after you take them out of the oven.  I always remove them when their edges start to turn golden brown, but their centers still seem a little soft and almost underdone.  Once removed, the centers will continue to bake just a smidge, giving you that perfect, ooey-gooey amazing bite.  Enjoy!  Truly, MKR

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Chocolate Chip Peanut Butter Cup Cookies with Pretzels & Sea Salt
Yields 24
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Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Prep Time
15 min
Cook Time
11 min
Total Time
26 min
Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup butter, softened
  5. 3/4 cup granulated sugar
  6. 3/4 cup packed brown sugar
  7. 1 teaspoon vanilla extract
  8. 2 large eggs
  9. 1 1/2 cups Nestle semi-sweet chocolate chip morsels
  10. 1 1/2 cup Reese's mini peanut butter cups, halved
  11. 1 bag (16 oz.) Rold Gold classic tiny twist pretzels
  12. Coarse sea salt
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips morsels and small peanut butter cups. Drop by ice cream scoop onto ungreased baking sheets.
  3. Place one pretzel onto each scoop of cookie dough, gently pressing into the dough for a soft indent. Do not press too hard.
  4. Sprinkle generously with sea salt.
  5. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Adapted from Original Nestle Tollhouse Cookies
Waiting on Martha http://waitingonmartha.com/

 

 

 

Photography, Rustic White for Waiting on Martha

Pumpkin Spice Drop Cookies & Apple Cinnamon Fritters

The Trip to the Pumpkin Patch with Sweet Treats and Thermos, A Rye Family Tradition
Filed Under > Desserts

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This should come to most of you as no surprise, but I’m one of those people that look forward to pumpkin picking on a Saturday (or any day) in October just as much as waking up on Christmas day.  Well, okay maybe it’s not quite like waking up to Christmas coffee and a glittering tree chalked full of presents, but it’s definitely up there. And over the past few years we’ve really turned the hunt for the perfect pumpkins into a full day adventure.  With the windows down and songs from Hocus Pocus playing in my head, we pile into our car, loaded up with a thermos or two of warm coffee and apple cider, and our favorite snacks en route to the pumpkin patch. 

To us, it’s the perfect amount of time out of the house, away from the computer, and the best way to breathe in the crisp fall air that’s finally here.  And of course, it’s an excuse to wear my favorite fall uniform (think a great plaid shirt and the coziest sweater) and break out one or two of my vintage plaid blankets.  Because I mean, what’s better than rolling out your blanket with a thermos and sweets in-hand after you pick out this year’s pumpkins?  All the feels. 

Since this annual ritual is meant to be a fun, enjoyable day, it will never do to be stressed in the kitchen before the trek to the patch.  So I usually pick up a good mix of treats from a local doughnut shop (Revolution Doughnuts or Sublime Doughnuts are my favorites).  When I do have a little time on my hands, however, I whip up some super easy cinnamon sugar doughnuts or stick to two tried-and-true recipes that cannot be beat: pumpkin spice drop cookies and apple cinnamon fritters.

The second you bite into my thick, cake-like cookies with their warm, spicy pumpkin flavor, you’ll see why they’ve been some of my favorites since I was growing up.  I’ve found they’re the perfect big-batch recipe this time of year…they’re seriously so simple to make and are ALWAYS a hit with a crowd.  And I’m not sure how golden brown apple cinnamon fritters with a white icing glaze could ever disappoint; they’re lightly fried to perfection with light, pillow-soft centers.  I use THIS recipe, because why try to improve on something that’s already pretty dang fantastic?!  

Tell me friends, have you made a trip to the pumpkin patch?  What fall treats are always on your list?  Truly, MKR

P.S. If you need a little extra inspiration to get you in the fall mood, see my favorite layered outfit this time of year. xo

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Photography, Kathryn McCrary for Waiting on Martha

Outfit: plaid shirt | wool hat | jeans | thermos | blanket | socks 

Baking: copper cooling racks | copper measuring cups 

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