’s been a year!!

This week marks one entire year since I made the switch from my sad attempt at a website to a real blog, and geez,  it flew bye..sniff!  What a year it’s been!

First I’d like to say, for whatever it’s worth, Thank you..each and every ONE of you for your support, kind words and hilarious senses of humor that brighten my life every single day. You all seem to totally “get me”..haha!

I can easily become “preachy” so I’ll try not to get all “Maya Angelou” on you, but it’s important that you all know that I appreciate you!  My little hobby of making big messes in the kitchen has taken on a life of its own far beyond anything I could’ve ever imagined, and I totally couldn’t do this craziness without you!

I’m letting you know here today, because I’m not a huge fan of celebrating a “Fan/Like” number on facebook!  I know that sounds strange since it’s the “thing to do”, but for me, although a fun guide, they’re not my goal.

Don’t get me wrong, I love growth and all of your support, but my blog followers aren’t simply more “notches” on my timeline, or a way to compete with!  To me, you all are people..and when I had just one “fan” ( mom~haha) I worked just as hard as I do now to make it interactive and enjoyable.  🙂

On that note..this week IS a milestone and the perfect chance for me to thank you..yes YOU for being a part of my day!

~Here’s to another great, food filled year!

Amy 🙂


P.S.  The picture above is of “Birthday Cake Bread Pudding”!  Here’s the recipe if you’d like it:  🙂

What you’ll need:

1 container of Pillsbury Grands Home-style Biscuits

2-6oz. Vanilla Yogurts ..any brand

4 large Eggs

1 cup Sugar

1 1/3 cup Heavy Cream (divided)

1 tbsp. Vanilla Extract

1 cup Birthday Sprinkles (divided)

1 cup Powdered Sugar

8x8x2 square Baking Dish


Spray the baking dish with non-stick spray and set aside.

Bake the Biscuits according to the package directions, while they’re baking prepare the Custard.

In a large mixing bowl combine the Eggs, Sugar, 1 cup of the Heavy Cream, Vanilla extract and whisk until smooth.  Then mix in the Yogurts and 1/2 cup of Birthday Sprinkles until creamy, set aside.

After the Biscuits have cooled, cut them into approx. 1″ pieces and add them to the Custard.  Let them soak for a good ten minutes, stirring to evenly soak.

Pour the Biscuit & Custard mixture into the baking dish.  Make sure the Biscuits are evenly distributed throughout the Custard.  Bake uncovered at 350 degrees for approx. 1 hour, or until it’s cooked through and golden.

Make the Cake Frosting:

In a medium bowl mix the Powdered Sugar with the remaining 1/3 cup of Heavy Cream and the other 1/2 cup of Birthday Sprinkles until the desired thickness is reached.  Pour over a warm serving of Bread pudding and make a wish!  ~Enjoy! 🙂

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