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David_Venable

I Needed Sweets Today...Brownie Bread Pudding & Slow Cooker Cran-Applesauce

by ‎10-26-2015 04:59 PM - edited ‎10-26-2015 05:00 PM

Hello, foodies…

 

It’s funny how our brains work when it comes to food. Sometimes there are days when all I want is a plate of mac and cheese, chicken pot pie, or beef pot roast…anything comforting...anything SAVORY. Then there are days when cake, pie, and brownies are all I can think about. Apparently I needed SWEETS today. So I thought some Brownie Bread Pudding just might be what the doctor ordered on this chilly fall Monday.

                                                                                        

brownie bites.jpg

seperating the eggs.jpg

adding evaporated milk.jpg

adding espresso.jpg

batter...or 4-leaf clover.jpg

brownie soak!.jpg

brownie pudding.jpg

adding walnuts.jpg

adding chocolate chips.jpg

add liquid then more toppings.jpg

dust with sugar & whipped cream .jpg 

My recipe for Brownie Bread Pudding on QVC.com is designed for your slow cooker. This recipe, adapted for the oven of course, will be coming to you in the very near future with that gorgeous Le Creuset baker you saw throughout the photos. So, stay tuned.

 

Wednesday’s In the Kitchen with David(R) recipe is also on the sweeter side and you might remember me talking about it Sunday because it’s a recipe that coordinates with my Slow Cooker Beer-Braised Pork Chops and Cheesy Slow Cooker Scalloped Potatoes. Here’s my Slow Cooker Cran-Applesauce!

 

cranapplesauce.jpg

 

Slow Cooker Cran-Applesauce

Serves 6

 

Ingredients:

  • 3 cups fresh or frozen cranberries
  • 3 Granny Smith apples, peeled, cored, and diced
  • 1/2 cup apple juice
  • 1 orange, both zest & juice
  • 3/4 cup sugar
  • 1/2 tsp cinnamon

 

Preparation:

  1. Place all the ingredients into a slow cooker and stir together. Put the lid on the slow cooker and cook on high for 2 hours.
  2. Once finished, mash the mixture with a potato masher to your desired consistency. Serve warm or cold. For cold applesauce, refrigerate at least 4 hours, or overnight.

 

My grandmother used to make “special” applesauce for me. She opened a “magic” jar, dumped it in a saucepan, added sugar and cinnamon, and heat it until it was just warm. Even though it was regular old store-bought applesauce, I thought it was the best recipe ever…and to this day I still like to heat up my applesauce before eating it. So try this recipe warm and cold. And consider serving at Thanksgiving this year instead of the traditional cranberry sauce. It might start a new tradition. Make it the night before, the day of—anytime. You don’t need your stovetop, which means you have time for more important things like gravy, mashed potatoes, and stuffing!

 

I’ll see you Wednesday at 8pm ET for In the Kitchen with David. Have a sweet night!

 

Keep it flavorful!

—David