Sunday’s With Joy : Blueberry Peppercorn Goat Cheese Biscuits

Well lookie, lookie who finally decided to grace us with their presence!


I’m here … I’m baking and munching through the sweet life.

It’s been quiet on the blog, I know.

I have to share a little secret with you crazy kids. A little secret that’s pretty major.

For the last sixteen weeks I’ve been planning a wedding.

My wedding.*Cue the freak out music now*

Mr. LTSL asked me, I said yes and I instantly heard Etta James ” At Last” in my mind. Mr. Fiance ( side note: did you know fiance, is the male form of fiancee … we may have totally had a long discussion about such),makes my sweet life, that much sweeter and I couldn’t be happier / more excited / nervous / scared / anxious / giddy. This is huge to me. With that being said though, planning a wedding is hard and keeps both a little lady and her soon-to-be busy! And so, I’ve been MIA.

But I’m back. And I’m sprinkling your life with a little joy today. Actually, this week I’ll be doing a little Sunday’s With Joy catch up.

Keep your eyes, ears and taste buds tuned for a full week of Joy Recipes. And to start;

Blueberry Peppercorn Goat Cheese Biscuits.


Yes! Sweet – savory – spicy. You want and need this in your life. All of Joy’s recipes can be found in her outstanding cookbook, below I will simply include my adjustments ( because I can’t leave amazing alone, without added a little extra sweetness :D ) .

Blueberry Peppercorn Goat Cheese Biscuits.



  • Substituted Whole Wheat Flour for : 1 1/2 Cups Brown Rice Flour, 1/4 Cup Chai and Flax seed Powder, 1/4 Cup fiber curls.
  • Used Peppercorn Goat Cheese
  • Added 1/4 Tsp Cumin Seeds
  • Added 1 Cup Fresh Blueberries
  • Baked as one large biscuit, then cut into wedges.


Shall we make some biscuits?

  1.  BBGCB
  2. Blueberry Peppercorn Goat Cheese Biscuits.
  3. Blueberry Peppercorn Goat Cheese Biscuits.  Blueberry Peppercorn Goat Cheese Biscuits.
  4. Blueberry Peppercorn Goat Cheese Biscuits.  Blueberry Peppercorn Goat Cheese Biscuits.  Blueberry Peppercorn Goat Cheese Biscuits.
  5. Blueberry Peppercorn Goat Cheese Biscuits.

Bake – slice – drizzle with a little extra honey and…

Blueberry Peppercorn Goat Cheese Biscuits.


Have a great day children of the playground


Panettone Bread Pudding


I’m here. I’m alive & kicking. Everything is great. And yes, I have an explanation for my blog hiatus.


  • Holiday season = Family & Food Coma.
  • 5 day trip to Vegas for Papa Ltsl’s Birthday  ( I have pictures to share with you of food that will rock your socks and send you to the moon & back … they’re coming. Soon.)
  • Work & life. I got back a week and a half ago and since, I’ve been on a roller coaster ride… in the best way possible. Let’s just say 2013 is going to kick 2012’s cupcakes :D

Let’s cut the chit-chat though … and get down to the goods.


I think something is happening. I think my taste buds are changing – I’d like to believe I’m becoming more mature, cultured and open to new foods and ideas.

I just made myself sound more fancy than I actually am.

Give me a second with a jar of nutella and it’s a different story.

Though I will never outgrow cookies and milk, pbj sandwiches and a heaping bowl of gooey mac & cheese. I made something recently on a whim – I knew I didn’t like bread pudding … but I also know Mama LTSL loves it and it wouldn’t go to waste.

It’s a consistency thing, I don’t like anything that jiggles in my mouth ( wow – sometimes, I type things and re-read it and just think …you need a thesaurus!!)

My point is, jello … no thanks – custard – I’ll pass – creme caramel – do you have cheesecake instead?

I knew this bread was safe from my always-craving sweet tooth.


So I used stale bread – chopped – soaked – added a dash of this and a splash of that – baked and allowed it to sit. I sliced it, mama tried it fell in love and I left it there.

Opening the refrigerator one day, I got a whiff of that strong cinnamon and citrus coming from the bread pudding. I snuck a piece ( of course, the super crunchy- caramelized – corner bit) and

I fell in love.


Verdict: I love bread pudding!


… it might just be this one and the fact that I could down an entire panettone to myself if given the opportunity, but id like to believe I’m becoming more of an adult ( … yea right)

Panettone Bread Pudding

1 Large Panettone ~ Cubed ( no need to make it need, the more “rustic” the prettier it will be)

3 Cups Full Cream

1 Cinnamon Stick

2 Small Pieces of Orange Peel

1 Tbsp Whole Cloves

2 Tbsp Melted Butter

4 Eggs

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Tsp Ground Cinnamon

1 Tsp Ground Nutmeg

1 Tbsp Vanilla Extract

2 Tbsp Dark Rum ( or 1 Tbsp Rum extract)



In a large pot, add full cream, cinnamon stick, orange peel and whole cloves. Allow to simmer for 2 minutes, until small bubbles begin to form. Strain contents, saving your flavoured cream. Allow to cool, as you prepare the other ingredients.


Preheat your oven to 350 oc. Lightly butter a 12 x 16 inch baking pan.

Arrange your cubed panettone in the baking dish.

To the cooled cream mixture, add the melted butter, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract and rum. Mix until well combined.


Spoon the mixture over the arranged panettone, allowing the spongy bread to soak up all the yummy-goodness.

Bake for 1 hour, until the top gets toasted and brown and the bread pudding passes the toothpick test.


Nothing fancy- pretty simple – and totally suitable for breakfast, lunch, dinner and snack.It’s a good thing, and it will make your home wreak with winter spices.


Panettone Bread pudding, your family and tummy will thank you.

Happy chomping darlings!!