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THE TIFFANY BLUE CHEF

THE TIFFANY BLUE CHEF. Sunday, November 28, 2010. So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious. Adapted from Smitten Kitchen. 1 cup heavy cream. 1/2 cup milk (any percentage will do). 1/2 cup granulated sugar. 3/4 cup canned pumpkin puree. 2 large eggs plus 1 extra yolk. Ready to eat puddin'.

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THE TIFFANY BLUE CHEF | tiffanybluechef.blogspot.com Reviews

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THE TIFFANY BLUE CHEF. Sunday, November 28, 2010. So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious. Adapted from Smitten Kitchen. 1 cup heavy cream. 1/2 cup milk (any percentage will do). 1/2 cup granulated sugar. 3/4 cup canned pumpkin puree. 2 large eggs plus 1 extra yolk. Ready to eat puddin'.

<META> KEYWORDS

1 pumpkin bread puddin

2 baking puddin

3 pumpkin bread pudding

4 posted by

5 katie

6 no comments

7 for the crust

8 pinch of salt

9 for the filling

10 1 teaspoon molasses

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pumpkin bread puddin,baking puddin,pumpkin bread pudding,posted by,katie,no comments,for the crust,pinch of salt,for the filling,1 teaspoon molasses,for the topping,1 comment,goodbye new york,sunny raspberries,seckel pear,lovely eggs,market cabbage

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THE TIFFANY BLUE CHEF | tiffanybluechef.blogspot.com Reviews

https://tiffanybluechef.blogspot.com

THE TIFFANY BLUE CHEF. Sunday, November 28, 2010. So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious. Adapted from Smitten Kitchen. 1 cup heavy cream. 1/2 cup milk (any percentage will do). 1/2 cup granulated sugar. 3/4 cup canned pumpkin puree. 2 large eggs plus 1 extra yolk. Ready to eat puddin'.

INTERNAL PAGES

tiffanybluechef.blogspot.com

1

THE TIFFANY BLUE CHEF: Bar Suzette -- The French Onion Remix

http://tiffanybluechef.blogspot.com/2010/10/bar-suzette-french-onion-remix.html

THE TIFFANY BLUE CHEF. Saturday, October 16, 2010. Bar Suzette - The French Onion Remix. Bar Suzette's Stall at the EAT Food Square in Madison Park. Crepe folded, cheesed and getting a healthy dose of onions. Finished crepe being folded - crepe maker's hands are lightening fast! 65279; Since Bar Suzette makes its crepes to order, sometimes there can be a little wait to taste your delicious crepe but hey, what's a couple minutes when the end result is a delicious crepe? Subscribe to: Post Comments (Atom).

2

THE TIFFANY BLUE CHEF: Goodbye New York

http://tiffanybluechef.blogspot.com/2010/10/goodbye-new-york.html

THE TIFFANY BLUE CHEF. Monday, October 25, 2010. So many boxes, so much stuff! November 7, 2010 at 12:39 AM. Sad to hear you are leaving the fabulousness of NYC, but inspiring to hear it was such an amazing time. You got hitched there for crying out loud! A perfect excuse to re-visit every year anniversary style. ;). Subscribe to: Post Comments (Atom). Food Styling and Photography Class Round Up. Bar Suzette - The French Onion Remix. A Class on Food Styling and Photography. View my complete profile.

3

THE TIFFANY BLUE CHEF: September 2010

http://tiffanybluechef.blogspot.com/2010_09_01_archive.html

THE TIFFANY BLUE CHEF. Sunday, September 26, 2010. Francois Payard Bakery - FPB. Fetching awning, no? Pain au chocolate Before. The store also sold breads and lovely little cakes and tarts as well as sandwiches and an array of specialty drinks that look positively delightful. I'm a little obsessed with the strawberry tarts. Francois Payard Bakery is located at 116 West Houston (between Thompson and Sullivan). For more information about the bakery, click here. Photos are by Collin Murray, once again.

4

THE TIFFANY BLUE CHEF: November 2010

http://tiffanybluechef.blogspot.com/2010_11_01_archive.html

THE TIFFANY BLUE CHEF. Sunday, November 28, 2010. So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious. Adapted from Smitten Kitchen. 1 cup heavy cream. 1/2 cup milk (any percentage will do). 1/2 cup granulated sugar. 3/4 cup canned pumpkin puree. 2 large eggs plus 1 extra yolk. Ready to eat puddin'.

5

THE TIFFANY BLUE CHEF: August 2010

http://tiffanybluechef.blogspot.com/2010_08_01_archive.html

THE TIFFANY BLUE CHEF. Tuesday, August 31, 2010. My Favorite Part Of Summer. There have been very few ways to beat the heat in New York City this summer. In fact, I've only found two: air conditioning and the ice cream sandwiches from Three Tarts Bakery. Y'all may remember Three Tarts from the first time that I wrote about them in May. Since it is so hot today, I took Russell to Three Tarts before a stroll along the Highline. Cinnamon ice cream between hazelnut cake. Monday, August 30, 2010. Most of the ...

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THE TIFFANY BLUE CHEF. Sunday, November 28, 2010. So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious. Adapted from Smitten Kitchen. 1 cup heavy cream. 1/2 cup milk (any percentage will do). 1/2 cup granulated sugar. 3/4 cup canned pumpkin puree. 2 large eggs plus 1 extra yolk. Ready to eat puddin'.

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