Recipe of the Week – Cake Brownies

For our last Recipe of the Week installment, Mark has opted to make his brownies. We carry these in the food truck every day and, not gonna lie, the guys out at Morton love them.


These brownies are simple to make, but you do need to be careful, if you overcook them even a little they get hard quickly. Do it right and they stay moist and yummy for days (if they make it that long!). And, if you really think they need more, you can always top them off with the cinnamon cream cheese frosting!

While desserts have never been our “main course” with our catering business, we have found the sometimes the simplest of recipes can create quite a following. Make sure you stop by and get your own brownie this week!


Recipe of the Week – Rhubarb Custard Bars

The recipe this week is actually a dessert that will occasionally make it to family reunions on my dad’s side of the family. Truthfully, I’m not sure which one of my dad’s cousins I got this from, but I absolutely love this dessert.

20150901_074006Rhubarb Custard Bars are best completely chilled. Don’t get me wrong. There is not a single time I would turn down this tasty treat. When chilled, however, the bar will hold it’s form much better. It’s easier to serve and (most importantly for grazers like me) it’s more convenient to pick up and eat without a plate or fork. 🙂

I mean really. Who doesn’t love a crust that is made strictly from flour, sugar, and butter? And chilled? The whipping cream helps to cut the tartness of the rhubarb and then the topping is where the sweet comes in. Who am I kidding? The whole dessert is sweet! It is definitely one of those desserts that keeps the family coming back for more!

rhubarb custard bars

Recipe of the Week – Cinnamon Cream Cheese Frosting

First off, anyone who knows me, knows I love sugar. Dessert is one of my favorite meals. While we do not do a lot of “desserts”, Mark is actually a pretty decent baker if I do say so myself. He does many of our cakes for our personal parties and my favorite, that I doubt he will share is secret on, is his peanut butter frosting.

But I digress…

Today’s recipe is his cinnamon cream cheese frosting. I’m a sucker for a good cream cheese frosting. In fact, I’d take that over a buttercream frosting any day, or worse, that fake frosting that you get in some “big box” stores.Cinnamon Cream Cheese Frosting

This frosting is smooth, creamy, and above all delicious! I love frosting when it stays smooth and not crunchy, even when the cake isn’t quite fresh. This frosting can also go quite well on cinnamon rolls, brownies, cupcakes…but really, what CAN’T you put frosting on??

20150818_075534I love how it looks too. Cream cheese frosting is light, fluffy, and white. Really white. In fact, it looks pretty plain and boring. But by adding the cinnamon to it, you have added intriguing flecks of color to your frosting. Not enough to change the coloring, but enough to draw you towards trying it just to see what flavor the flecks provide. It’s unfortunate that pictures just can’t do the real thing justice when it comes to showing the subtle flecks of cinnamon. Guess you will just have to try it to see what I mean.

Recipe of the Week – Bread Pudding with a Vanilla Sauce

“Bread pudding? I don’t know…” That was a comment we heard yesterday when we were serving lunch.

And then they tried it.

“This isn’t anything like my Grandma’s bread pudding! And that’s a good thing!”

Bread pudding a sweet dessert that is a favorite in many countries, including the United States. Would you be surprised if I told you that Canadians make it with maple syrup? Puerto Ricans soak their bread pudding overnight in coconut milk and serve it with a guava rum sauce. In Louisiana, they serve it with a whiskey or a rum sauce. No such luck here, but the vanilla sauce is quite delicious!

Bread Pudding and Vanilla Sauce

To make this bread pudding, you can use whatever type of bread you have around the house. bread puddingA thick, tasty bread works well. Mark actually used dinner rolls for his recipe this week, but dried out cinnamon rolls would work really well also (first you have to have leftover cinnamon rolls, right?).

Of course, the kicker is to make sure you use whole milk. I’m a fan of skim milk when I’m having it with a meal, but in order to get your sauces to thicken correctly, you really do need to use whole milk.

My only change would be the raisins. Do they really have to exist in such a tasty dish? Can we cut what it calls for in half? Mark obviously didn’t think so. Oh well. They seem to be pretty easy to pick out.

And really. Who says you have to wait for dessert to have bread pudding? A dish of warm bread pudding actually makes a pretty good breakfast too! Why not? It’s just like having French Toast.