I don’t have much of a sweet tooth, but every now and again, I do. I thought I would do a small rice pudding to see if that satisfied the sweet craing I was having. I didn’t have any raisins, but I did have some honeycrisp apples, so I decided to do an apple rice pudding.
I used basic ingredients, with the addition of the apple.
In a large bowl, I whisked the eggs, milk, cinnamon, salt, sugar and vanilla together.
After that, I stirred in the rice and apples.
The mixture was added to a 5×5, buttered, baking dish and placed in a water bath and cooked in a, preheated, 350 degree oven for 1 hour.
When the rice pudding was one, I removed it from the oven and stirred it up to ensure that the apples were well distributed.
Oven Baked Apple and Cinnamon Rice Pudding
1 – 1 1/2 cup cooked rice (depending on how wet/dry you like your rice pudding) 3/4 cup milk 1/4 tsp cinnamon 1/4 tsp salt 3 tbsp sugar 1/4 tsp vanilla extract 1 small honeycrisp apple, diced
In bowl, whisk eggs, milk, cinnamon, salt, sugar and vanilla extract
Add in Rice and apples and mix
Butter small baking dish (I used a 5X5 baking dish)
Pour mixture into baking dish
Bake for 1 hours, in a water bath, at 350 degrees
Fluff rice pudding when it comes out of the oven, add a little more cinnamon to each serving if you like
The other day, the oldest child asked for pizza – as I always do when pizza is requested, I whipped up a batch of Biz’s Skinny Pizza Dough. If you haven’t tried this – stop what you’re doing right now now – go and make some and try something (pizza, pastry, anything) with this dough! You’ll be so happy you did!
As I had some skinny pizza dough leftover, I decided to make a blueberry open faced pastry with a bit of it. Blueberries, cream cheese and the most delicious dough you can imagine – sounds like a good time to me!
The recipe starts out by rolling out (into something loosely resembling a circle) the dough and then pinching the sides up to create a barrier to hold in the blueberry and cream cheese deliciousness that is to come!
In a bowl, I combined frozen blueberries, a bit of Truvia, a small amount (just from a wedge) of lemon juice and 1/2 tsp of corn starch and mixed until all of the berries were coated.
I added 1 tbsp of whipped cream cheese to the dough and sprinkled on a light dusting of Truvia (keep in mind that the pizza dough is not sweetened, as this is what I had left over from pizza – so, you’ll want to sweeten it up a bit – I even added a tiny bit of Truvia as I was kneeding the dough and rolling it out!).
I then layered on the blueberries and sprayed a little bit of I Can’t Believe It’s Not Butter spray on the edges of the pastry. Into a preheated (to 400 degrees) oven it went for 25 minutes!
The result – a delicious, relatively healthy, similar to a danish blueberry pastry! It was a win in my book! A little tart and not too sweet, perfection!
A couple of notes:
Make sure your dough isn’t too thick (if it is, adjust baking time) – but is thick enough to support the cream cheese and blueberries.
Make sure you put your pastry on a pan that had a lip around it, in case the blueberries ‘run’ as they cook (you don’t want blueberry juice in the bottom of your oven!).
I wish that I would have had some powdered sugar to make a glaze to add after baking, that would have made it even better!
Don’t take your first bite in a white shirt – blueberries stain! 🙂
Look at that deliciously beautiful dough!!!
Blueberry Pizza Pastry, with Biz’s Skinny Pizza Dough
Total Prep / Bake Time: 40 minutes
Biz’s Skinny Pizza Dough (use a portion of dough equivalent to the size of an orange – about 1/4 of the total recipe – sorry, I didn’t weigh it) 1/2 cup Frozen Blueberries 1 Tbsp Whipped Cream Cheese 1 Tbsp (total) Truvia 1/2 tsp Cornstarch Lemon Juice (equivalent to juice of a small wedge) I Can’t Believe It’s Not Butter spray (or egg wash) to help edges brown
Roll out pastry on parchment paper
Combine blueberries, 3/4 tbsp Truvia, lemon juice and cornstarch in bowl, until blueberries are coated
Add cream cheese to pastry and sprinkle on remaining Truvia
Add blueberries on top of the cream cheese
Spray the I Can’t Believe It’s Not Butter spray on the edges of the pastry
This has been a crazy busy week – so I haven’t had much time to cook. But, today, I took a vacation day and was home with my oldest kiddo! And she decided to make some banana nut bread (using her granny’s recipe)! I won’t re-write it, because nothing beats the handwritten recipe that her granny did!
Thankfully, we had some ‘getting just to their banana nut bread prime’ bananas for her to use. And, we had pretty much all the ingredients (except buttermilk – but she just subbed in cream and it worked out great!)
These bananas were perfect for making banana nut bread – look how easily they ‘smushed’ up!
In no time she had the batter ready to go!
But, she definitely had more batter than needed for a standard loaf pan, so she decided to make some ‘tiny loafs’ too, with some silicone mini loaf pans we have. They all turned out delicious!
And, the best picture – my girl, with her delicious banana nut bread!
Michelle Can Cook! 