Tag Archives: catering

Messy Jessy’s 1st Annual Sweet Treat Exchange – Brunch and Exchange

19 Dec

The Exchange & Brunch

(This is part of 3 posts.  Click here for the first post and here for the third.)
 

In case you’ve never been to one, it’s pretty simple.  Each guest makes their favorite treat.  I went with treats instead of cookies because … well, for one, my mom CANNOT make cookies to save her life and she’s not a lone.  Plus there are so many yummies out there that get looked over that aren’t cookies.  You decide how much each guest should bring; I chose 2-3 dozen.  Then guests come and exchange and take home a little bit of everything.  Next year I think I’ll ask for 3-4 dozen and let us sample while we are there.

I, along with the help of a friend and my mother, provided some brunch like food for the women to enjoy as they chatted and looked the treats over.  We also played a trivia game which came with prizes, had a door prize, and had prizes for the prettiest, the easiest, the most creative,  and most adventurous.

Ice cubes in the shapes of gloves, snowmen, snowflakes and stocking hat

How about some gingerbread men (sugar) with your coffee? Thanks to my mom for coming over the night before and helping create.

Grinch Punch

Delicious egg casserole by Meagan with Honey muffins and jam, and Banana Nut Crunch Muffins, and Caramel Corn

And of course, the cutest little chef of all

Who could not for the life of her stay still... and she's off to the kitchen ... watch out Rachael Ray!

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Messy Jessy’s 1st Annual Sweet Treats Exchange – The Idea & The Invite

19 Dec

So a dear friend told me I should blog about this little party I had.  I shrugged my shoulders and acted all “why would I do that?”  Truth is it was a good idea; it just seemed weird to me to write it.  It feels a bit like shining a light on me.  But I must confess after reading her very nice blog post about it, it really is a good idea and I need to do it.

‘Cus maybe you’ll get to thinking … thinking how you can have a little fun, enjoy friends and food, and make a difference in someone’s life all at the same time and without ever leaving your own kitchen (well… except for supplies).

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The Idea

(This is part of 3 posts.  Click here for the second post and here for the third.)
 

Born out of boredom, echoes of depression due to health problems as a result of pregnancy, labor, and childbirth that seemed never ending, and out of figuring out how to transition from working to staying at home and while loving it (the home thing), still missing the other thing (working).

I needed a project.  I needed a goal.  I needed something to accomplish.  I needed something to do.  I needed something that got me out of myself.  I needed something that got me out of the house or got people in my house.  I needed some laughter.  I needed some hope.  I needed to make a difference.

And so Messy Jessy’s 1st Annual Sweet Treat Exchange was born.

My Cindy Lou inspired outfit for the day - one of the few times I'll be in this much pink

The Invite

How The Grinch Stole Christmas was my theme.  I am thinking that each year I’ll have a different theme and will find ways to involve the guests more in this.  Just not sure how yet.

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A Visual Evening Snack

3 Sep

It’s 10:15 PM here in the good ole’ Midwest and thanks to a very good friend (Thank You Sarah!!!) I have some amazing pictures of some of the deliciousness I created a week ago.

Creamy Marble Chocolate Fudge

White Cinnamon Mix

 

Raspberry Cream Puffs with Chocolate Drizzle

 

Smore’s Cookies

Upside Down Apple Cake

Momma’s Bread Pudding

Peanut Butter Muffins w/ Graham Cracker Crumble & White Chocolate Drizzle

Banana Nut Crunch

 

Edible Chocolate Bowls with Fresh Fruit

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Catering Around Town: Momma’s Bread Pudding

31 Aug

Last Friday I got the chance to “cater” my first event.  I volunteered to fix all of the desserts for my church campus’ Children’s Ministry Volunteer Appreciation Night.  I was pretty proud of myself.  I spent approximately $140 and fed approximately 100 people.  I do believe the treats were quite yummy.

I thought I’d share some of the treats that I made.  Per the little poll I did, it was a toss-up between the Banana Nut Crunch Muffins and Momma’s Bread Pudding.

So I got to pick and here it is …

Momma’s Bread Pudding

 

I had never made bread pudding before, but a few years ago my momma was missing her momma.  Grandma used to make bread pudding so I decided to give my try at it.  I searched the internet and checked out the recipe in one of my favorite cookbooks.  Using their recipe as a base I made a couple changes as I got inspired by the way different recipes on the internet added fruit.

I chose peaches as my fruit as it is my momma’s favorite fruit.  And I use a Vanilla Sauce which came about because I did not have the ingredients required for the Caramel or Bourbon Sauce that was recommended and had already put the pudding into bake.  I’ve found using the Vanilla Sauce makes the bread pudding a little different and get lots of compliments on it.

Bread Pudding Ingredients

  • 4 beaten eggs
  • 2 1/4 cups milk
  • 1/2 cup sugar
  • 1 tbsp vanilla
  • 1 tsp ground cinnamon
  • 4 cups dry bread (french or italian or sourdough bread, 6 to 7 slices or 2 medium loaves)
  • 1/3 cup raisins
  • 4-6 fresh peaches or 2 cans of peaches (no sugar added) or 1 bag of frozen peaches (listed in order of how I would choose)
Sauce Ingredients
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1 cup boiling water
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Dash of salt
Kitchen Tool
  • 13x9x2 pan
  • 1 sauce pans (1 small/1 medium)
  • large wooden or plastic spoon
  • large mixing bowl
  • whisk or large knife
  • pairing knife if using fresh peaches
  • knife if using fresh peaches
Baking Directions
  1. The night before (or morning of) break up/tear up the bread into small pieces and place in 13x9x2.  The goal is to let the bread get a little stale/hard.  (You do not have to do this and the harder the type of bread you choose the less time you need to “air out” the bread.  However, you will be putting peaches with juices and sauce over the bread so letting the bread get a little stale helps prevents an overly soggy bread pudding.)
  2. Leave out over night unwrapped or leave unwrapped for most of the day.
  3. If using frozen peaches, set out to thaw.  (They do not have to be completely thawed out but should be close.)
  4. If using fresh peaches, peel skins off and cut into slices.  You can also dice, but I like the slice look and getting a full slice when I serve/eat it.
  5. If using canned peaches, drain both cans.  You want to get 90% of the juice out; a little juice left is okay and encouraged.
  6. In large mixing bowl combine eggs, milk, sugar, vanilla and cinnamon.
  7. Pour peaches over bread and mix up.
  8. Pour raisins evenly over peach/bread mixture.
  9. Pour egg mixture evenly over bread/peach/raisin mixture.
  10. Using the top of a large spoon, press the mixture down lightly.
  11. Bake, uncovered, in oven at 350 degrees for 40-45 minutes.
  12. Bake until a toothpick inserted into center bread comes out clean.
  13. Cool.  (How long you let cool is up to you.  It tastes best served warm.)
**Sauce Directions
  1. Boil 1 cup water in small saucepan.
  2. While water is warming up, mix cornstarch and sugar in medium saucepan.
  3. Slowly add water.
  4. Cook over medium heat until sugar-water starts to come to a gentle boil
  5. Boil for 5 minutes, stirring occasionally.  Sauce should start to thicken up.
  6. Remove from heat and add in butter, vanilla, and salt.  Mix well.
  7. Pour over cooled/warm bread pudding.  Be sure to pour evenly.
  8. Serve as is or with vanilla ice cream.

Enjoy!

I have to say that I have never been a big fan of bread pudding.  But even I enjoy this little treat.

And since it was made for my Momma and with her in mind, I call it Momma’s Bread Pudding.

Here is Momma and her two granddaughters, just a few years apart.  lol :)

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