Saturday, February 9, 2013
Mini Babymoon Daycation
Friday, February 8, 2013
Preggers have needs too..
Thursday, February 7, 2013
Baby Bump, Bump, Bump it up
With all the apps out there, I had fun playing around with some and seeing what I can do with it to spruce up my pics a litt
As you can see, our creativity is limitless with the amount of apps out there! My friend has also done her belly bump pics with her own DIY chalkboard where she wrote the stats of the baby during the week she took the picture and she continued to use that same chalkboard to write about her beautiful baby girl during their monthly photos of her growing. I love those awesome handmade things, but between working full time and studying for this huge certification exam I have coming up in April, I decided to get a little help from the app store.
Wednesday, February 6, 2013
Take me back
My favorites are probably the one of me and my dad jumping from a 20+ ft cliff somewhere off the coast during a kayaking tour we took.
None of these were edited in any way, and I think that's the cool thing about it. Makes me just want to put #nofilter on these, haha. It always makes me nostalgic getting film printed, especially when I Instagram (@ohwelljeziell) all the time. It's always so funny to me to bust out with a big plastic disposable camera once in awhile, especially when everyone just uses their phones. My local Costco only does digital prints now, and I had to get these done at Walgreens, and even then, not all Walgreens offer film developing services. Hopefully film sticks around for awhile, so it will be easier for my children to post #throwbackthursdays on Instagram from the photos I got printed of them from film. Lol. I know, I'm so thoughtful.
Friday, February 1, 2013
Welcome! Won't you have some bread pudding?
Welcome to my blog! I'm pretty excited about this, something I've never done before. For my first post I wanted to share a recipe with you!
I've been experimenting with bread pudding lately, especially with a smaller portion, since sometimes when I make a big pan of bread pudding, it doesn't get finished (I know, crazy right?)
Please forgive my newbie food photography staging. This is gonna be a process. Join me on this journey, won't you?
Now onto that good good stuff...
I have made a basic recipe you can tweak and add to, and is perfect for 3 ramekins! (I got these ramekins from Target, they were on sale for .98 cents each. Ugh, I love and hate Target. Target is a black hole of time and money. But that's another topic for another time.)
Banana and Brown Sugar Bread Pudding for Three
Prep Time: 30 Mins | Bake Time: 45 Mins | Serving Size: 3
Ingredients:
2 Eggs
3/4 cup milk or heavy cream (I've tried it with both, both versions still came out derricious)
Dash of Salt
2 Tablespoons Brown Sugar
2 Tablespoons Sugar
¼ teaspoon Cinnamon
½ teaspoon Vanilla Extract (I used ½ teaspoon Vanilla Bean Paste)
1 Croissant (or 1 cup of bread - stale is good)
Optional: A mix-in. Some ideas - chocolate chips, mashed bananas, or blueberries
Brown Sugar Butter Oat Topping:
2 Tablespoons Flour
2 Tablespoons Brown Sugar
1/2 Stick Unsalted Butter
Directions:
1) Combine eggs, milk, salt, brown sugar, sugar, cinnamon, and vanilla in a bowl and mix well.
2) Cube or tear apart the bread and incorporate it well into the wet mixture.
3) Cover the bowl with saran wrap and refrigerate for at least 20 minutes, occasionally stirring the mixture to make sure the bread is evenly absorbing the wet ingredients. The longer you let the bread soak, the more creamier the bread pudding will turn out.
4) While the mixture is being refrigerated, make the topping. Melt 1/2 a stick of unsalted butter, then mix in the 2 tablespoons of brown sugar and 2 tablespoons of old fashioned Quaker oats.
5) Before you take out the mixture from the fridge, preheat the oven to 375 degrees and lightly grease or butter the ramekins. And for ease of taking them in and out of the oven, I placed the ramekins in a baking pan.
6) This is where you can get a bit creative. Add what you want (blueberries, mashed bananas, chocolate chips, you get the idea) and fold it into the bread mixture until it’s well incorporated. Or you can keep it simple. You'll figure it out. Then divide the mixture evenly into the ramekins.
7) Generously spoon some of brown sugar oat mixture on top of the bread mixture and bake these in the oven for 40-45 minutes or until a knife inserted comes out clean and top is nicely browned.
8) Let cool for 5-10 minutes and enjoy.
- Can be covered and refrigerated for up to 2 days past baking.
- Can also be enjoyed with maple syrup, whip cream, or ice cream. Go ahead. Go crazy.