quinoa pudding

I am still deep in this funk.  I need a plan.  Plans work for me.  Step one in this plan is to get sleep.  I have determined that I am just not my best self without sleep.  No sleep leads to grumpy mommy and bad food choices.  I spent a few hours in the kitchen today prepping snacks and meals so, I don't have an excuse to make a bad choice if I have a sleepless night.  Hunger pains hit around 3:00 for me.  I am loosely following an exercise and diet plan.  This plan encourages a high protein snack under 200 calories which includes a superfood (quinoa).  I like the tart and tangy combination of the ricotta and the yogurt but, if you like a sweeter base you could add a drizzle of honey or maple syrup.  The quinoa adds a nice crunch and the fresh fruit provides a sweetness to balance the tart and tangy.  Enjoy!

quinoa pudding
adapted: vegetarian times

Servings: 4 * Size: 1 8 ounce mason jar
Calories: 123 (without fruit topping)
* Fat: 2.5 g * Carb: 13.5 g * Fiber: 2 g * Protein: 13 g * Sugar: 6.2 g * Sodium 87.5 mg

1 cup cooked quinoa (1/4 cup red quinoa uncooked)
1 cup low-fat ricotta cheese
1 cup non-fat greek yogurt
1 mango diced

Combine ricotta and greek yogurt.  Whisk to combine.  Fold in cooked quinoa.  Divide pudding between four 8 ounce mason jars.  Top each jar with diced fruit.  Refrigerate.  Enjoy!

roasted banana pudding

The definition of a major full blown totally stinks bummer is your week long vacation to Punta Mita being canceled due to damn hurricane Jova.  A KID FREE week of sun, cocktails, beach, SLEEP and laughter swept away by a hurricane.  If that is not a bummer I really am not sure what is.  What does a girl do when her vacation has been taken away?  Dust herself off and tackle the long list of to dos that have been piling up before the holidays hit.  Nope not this girl.  This girl makes a big huge bowl of comforting roasted banana pudding to drown her sorrows in.  There is just something so homey and delicious about pudding.  Did eating this take away the vacation blues?  Nope.  Did it taste better then a poolside margarita?  Nope.  It did put a smile on my face as Carter and I both dug into the bowl from either side and talked about his trip to the pumpkin patch.  A day I would have missed had I been in glorious amazing Mexico.

roasted banana pudding

source: cooking light

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups 2% reduced-fat milk

2/3 cup sugar, divided

2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 tablespoon butter

2 teaspoons vanilla extract

1 (12-ounce) container frozen fat-free whipped topping, thawed and divided

45 reduced fat vanilla wafers, divided

Preheat oven to 350°.

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

Spread 1 cup custard evenly over the bottom of an trifle bowl. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for at least 1 hour.

chocolate pudding pie

Are you feeling dangerous?  This pie is dangerous.  Dangerous in the summer when you are suppose to be prancing on the beach in a swimsuit after your children.  It is a rich chocolaty cookie crust with chocolate mixed into the crust.  Who ever thought of that is a genius.  Then the crust is filled with thick chocolate pudding and a dollop of whipped topping.  The first bite has so much chocolate flavor and such great textures with the cool silky pudding to the crunchy crust that you will have to take another bite and another because you can't believe this is from cooking light. A small slice is all it takes to satisfy but, it is hard to stop there.  All I know I am thankful for this pie and a good spray tan.  Happy summer!

chocolate pudding pie
adapted: cooking light

30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil
   
3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 1% low-fat milk, divided
2 large egg yolks
4 ounces bittersweet chocolate, finely chopped
frozen whipped topping, thawed

To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.

To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.

fresh corn and asiago cheese bread pudding

I don't like bread.  I said it.  It is out there and my friends think it is beyond weird.  Bread basket I am not interested in you unless there are warm corn muffins under your napkin veil.  I don't remember a time in my life when I liked bread.  I use to tell my mom it hurt my teeth to get out of eating it.  People often say I wish I didn't like bread.  Well my dislike for bread is easily filled with quick breads, muffins, cakes, and brownies.  Don't worry I get my share of carbs people.  As I get older and more adventurous in the kitchen with an expanding palate I am making some exceptions for my ban on bread.  I have found if you cut bread into small cubes, soak it in whole milk and heavy cream, and toss in some fresh sweet corn and asiago cheese then bake it I am a fan.  This is a great summer side dish to go along with grilled meats.  It is decadent but, if you serve it with a grilled lean protein and vegetables it feels ok to indulge.  Oh boy did we indulge!

fresh corn and asiago cheese bread pudding

adapted: southern living

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded asiago cheese

Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat.  Stir corn and cheese into bread mixture.   Cover and refrigerate for at least 1 hour. 
  
Preheat oven to 375°. Spoon chilled mixture into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

couer a la creme with raspberry sauce

Couer a la creme.  Did you take French?  Do you know what that mean?  Until last week I had not a clue.  That is what supper club is for.  To learn and try new things in the kitchen.  Couer a la creme translates to heart of cream.  It is a combination of cream cheese and cream that drains and thickens over night.  You get the taste of cheesecake with only 1 1/2 blocks of cream cheese rather then 4 blocks and no baking.  The results of this dessert looks and tastes like you worked much harder then you actually did.  Impressive and delicious.  This would be perfect for Valentine's Day or adjusted for a savory flavor in the fall.  I am already thinking about a pumpkin sauce.  If you don't have a couer a la creme dish you can use a seven inch sieve.  I am glad I took a picture of it before I left the house because by the time we ate the dessert I am not entirely certain my focusing skills were top notch.  Thanks Ina you have made entertaining elegant, tasty and simple.

couer a la creme with raspberry sauce
source: barefoot contessa

12 ounces cream cheese, at room temperature

1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
1 tablespoon vanilla bean paste
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries


Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer off, add the heavy cream, vanilla, lemon zest, and vanilla bean paste.  Start the mixer on low until ingredients are incorporated.  Bring the mixer up to high speed and beat until the mixture is very thick, like whipped cream.

Line a 7-inch coeur a la creme dish with fine cheesecloth so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the dish and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.


To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.


raspberry sauce:


1/2 of a  half-pint fresh raspberries
1/4 cup sugar
1/2 cup seedless raspberry jam
1 tablespoons orange-flavored liqueur


Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

chocolate marquise - daring bakers challenge may

May - my first daring bakers challenge.  I have been tempted by this group.  The things they bake look for the most part insanely good yet difficult.  The thing that intrigued me most was the bakers interpretations of the selection. I love to see how one recipe gets transformed in the kitchens of bakers around the world.  I wanted to be a part of this.  I wanted to see what I could create.  When I saw the first challenge I got cold feet and thought that I certainly could not make this.  Look at how long the directions are!  Once I read through it and took it piece by piece I realized it was manageable and I could do it.  

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a chocolate marquise. The inspiration for this recipe comes from a desert they prepared at a restaurant in Seattle. I have been to a lot of restaurants and I don't recall a marquise on the menu.  Maybe the marquise was on the menu but, I did not know what it was so a passed it by.  Either way how uncultured of me!  I know now to not pass up this decadent little chocolate pillow.  The original recipe included tequila and spices.  I have never liked the chocolate with the spice in it so, I decided to go a slightly different route and include espresso, peanut butter and honey.  Once I figured out how I was going to alter the flavors and how I would make it over two days I need to figure out when I would serve this.  We hosted a kick off to summer lobster roll dinner party over Memorial Day weekend and the final piece fell into place.  I cut the marquise into star shapes for the holiday and it got rave reviews from the guests.  I had several girls help with the assembly and I may have gotten a bit militant.  They are still joking about my mantra ... cut, dust, plate, drizzle with a shoot out, shoot out, and add nuts!  I was nuts.  It was not that hard, it was time consuming, it tasted fantastic and was a very impressive dessert to serve at the end of a very fun night.  I am excited for the June challenge. 

chocolate marquise
(half recipe)  servings: 9 2.5"x2.5" (6⅓cm x 6⅓cm) cubes
* 8*8 pan with parchment

ingredients
6 large egg yolks at room temperature
2 large eggs
1/3 cup (75 grams/ 2⅔ oz) sugar
2 tablespoons + 2 teaspoons (1⅓ fluid oz/ 40 ml.) water
chocolate base, barely warm (recipe follows)
1 cup (8 fluid oz./ 250 ml.) heavy cream
1 cup Dutch process cocoa powder (for rolling)
Torched meringue (recipe follows)
honey roasted peanuts

In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 – 15 minutes.

When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop (as seen in the following pictures).

With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.

When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.

In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.

When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you’ve whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.

Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.

Pour into the prepared pan and cover with plastic wrap (directly touching the mixture so it doesn’t allow in any air).  Freeze until very firm, at least 2 – 4 hours (preferably 6 – 8 hours).
 

When you’re ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it’s still hard, remove it from the pan by pulling on the parchment ‘handles’ or by flipping it over onto another piece of parchment.
 

Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don’t do this step until all of your other plating components (meringue, caramel, and nuts) are ready. 

Plate with the torched meringue and drizzled caramel sauce, and honey roasted peanuts for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they’ve softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you’ll get creamy and crunchy textures with cool, salty, bitter, and sweet sensations on your palate.

chocolate base
*an ingredient for the chocolate marquise, not meant to be used separately

6 oz (170 grams/ ¾ cups) bittersweet chocolate (about 70% cocoa)
¾ cups (180 ml/6 fluid oz.) heavy cream
1/4 teaspoon salt
1/8 cup (30 ml/ 1 fluid oz.) espresso
1/8 cup (30 ml/ 1 fluid oz.) light corn syrup
1/2 teaspoon vanilla
1/8 cup (2 tablespoons/less than 1/2 ounce) dutch processed cocoa powder
1/2 oz unsalted butter (1 tablespoon/15 grams), softened

Place the chocolate in a small mixing bowl.
In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
 
Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
 
Add the remaining ingredients and stir to combine.
Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the

torched meringue
servings: ~ 2 – 2½ cups of meringue.

ingredients
6 large egg whites
¾ cup + 2 tablespoons (210 ml) (7 oz or 200 grams) sugar
Splash of apple cider vinegar
1/4 teaspoon vanilla

Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.

Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don’t feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.

Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.

When you’re ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.

peanut butter caramel
servings: ~ 1/2 cup of caramel

1/2 cup (120 ml/4 fluid oz) (4 oz/115 gm) sugar
1/4 cup (2 fluid oz./60 ml) water
1/2 cup (4 fluid oz./120 ml) heavy cream
1/2 teaspoon salt
1/4 cup peanut butter
1 tablespoon honey

In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color. 
 

Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.

Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt honey, and peanut butter and stir to combine. Set aside until ready to serve.

sticky toffee pudding

There are very few foods that I literally remember my first bite but, my first encounter with sticky toffee pudding is a very fond memory.  I used to travel to the UK for work and many nights I would spend alone in my hotel.  I was staying in the oh so posh Balmoral hotel in Scotland and I went downstairs in the late afternoon for some tea and a sweet.  I brought my book with me and I looked over the menu was not all that familiar with many of the items listed but, I like toffee so, I gave this sticky toffee pudding a go.  When this moist little cake arrived sitting in a puddle of toffee sauce and smothered with more all over the top and sides I was intrigued.  I cut open the warm cake and put the fork into my mouth.  I think the entire dining room may have heard my audible "mmmm oh my god mmmm yum"!  It was that good.  I basically was licking the plate.  I was so sad I shared this moment alone because I wanted to talk about it, relive it and do it all over again.  At this point in my life I had no interest in cooking or baking so, I left my fond memory behind.  Years later Brad and I were in Vail and there on the menu sticky toffee pudding.  I was so excited.  I talked up the dessert and was hoping that I would not over hype it and then it would disappoint.  It arrived and we immediately tucked into it and boy it did not disappoint.  We were now both in love with sticky toffee pudding.  This dessert will always have my heart and as of now it is in my top three desserts of all time.  I can't imagine what will push this piece of heaven on a plate off my list.  I always scan dessert menus in hopes that sticky toffee pudding and I will meet again.

sticky toffee pudding

source: sticky chewy messy gooey

Cake:
2 cups pitted dates (about 12 ounces), preferably medjool, chopped
1½ cups water
1¼ teaspoons baking soda, divided
2 cups all-purpose fl our
½ teaspoon salt
1 teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups firmly packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Toffee Sauce:
1 cup (2 sticks) unsalted butter
3 cups firmly packed dark brown sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt

Vanilla ice cream for serving

Lightly butter a standard 12-cup muffin tin or spray with nonstick cooking spray. Position a rack in the middle of the oven and preheat to 350°F.

Combine the dates and water in a heavy-bottomed saucepan. Bring to a gentle boil. Reduce the heat to a simmer, and cook, uncovered, until the dates are softened and have absorbed the water. Remove from the heat and stir in 1 teaspoon of the baking soda. Let stand for about 20 minutes.

While the dates are soaking, sift together the flour, salt, remaining ¼ teaspoon baking soda, and the baking powder into a bowl. Set aside.

In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, and then beat in the vanilla. Stir the dates and any soaking liquid into the batter. Gently fold the dry ingredients into the wet batter just until combined.

Fill the muffin cups two-thirds full. Bake until a wooden skewer inserted in the center of a cake comes out clean, 22 to 28 minutes.

Meanwhile, make the toffee sauce: Combine the butter and brown sugar in a saucepan over medium heat. Cook until the sugar and butter melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6 to 8 minutes.

Remove the cakes from the oven and poke the top of each a few times with a wooden skewer. Drizzle 1 tablespoon of the warm sauce over each cake and allow it to sink in completely.
** Cakes can be made up to 24 hours in advance.  If making cakes ahead of time.  Preheat over to 350.  Put 1 tablespoon of sauce in the bottom of each muffin cup and place the cake back in.  Put muffin tin back in the over for 5 minutes.  While the cakes are heating place a tablespoon of warm sauce on each plate.  When the cakes are reheated turn them out muffin top down so, the reheated toffee sauce runs down the sides of the cake. 
** Serve with ice cream.

savory bacon and kale bread pudding

The supper club theme this month was Victorian Christmas.  Yep think about that for a minute.  Still don't know what to make of that.  Google it and you will come up with delightful menus filled with oysters, mutton, goose, smelt and plum pudding.  Nothing coming back in my google search for a side dish was screaming make me make me.  I found a menu in a back issue of food and wine for a modern Victorian Christmas ... jackpot!  The sides were brussel sprouts (yum), tomato and goat cheese gratin and a kale bread pudding.  Kale has been intriguing me lately as I learn to cook it.  I had fresh kale from my farm fresh delivery so, kale bread pudding it was.  I needed to do a bit more research and I found a savory kale bread pudding by the beloved Tartine bakery in San Francisco.  Mention of Tartine and San Francisco and I was sold not to mention this version had bacon in it as well.  I think we all hesitantly prepared our dishes and came not expecting much from the menu.  Honestly I think secretly we were all just hoping it wasn't gross.  Boy was I shocked ... the menu was elegant, decadent, amazing and could be served for any holiday and the guests would have been impressed.  We had pomegranate martinis, fresh oysters, brie en croute, roast, yorkshire pudding, brussel sprout gratin, bread pudding and a berry and white chocolate trifle.  Seriously delicious.  We sat down to this elegant meal after a martini or two.  We devoured the meal, drank wine, recalled our top three Christmas memories and some where things went a new direction.  We sat down as proper ladies and left the table crazy girls headed to create a dance party in costumes.  I am still unclear how things moved this direction.  What I do know is this.  I wore a leather dress and a tiara.  I danced on the hostesses coffee table.  I took silly pictures.  I had a great time.  I love my supper club.  Cheers to the Victorian Christmas!

savory bacon and kale bread pudding

adapted: tartine

12 oz day old country or french bread
One leek, white portion thinly sliced
4 large eggs
3/4 teaspoon salt
2 1/2 cups whole milk
2 1/2 cups cream
pinch nutmeg
pinch cayenne pepper
pinch smoked paprika
4 strips bacon
Fresh thyme, chopped
1 bunch kale; chopped
1 1/2 cups Gruyere (divided)

Freshly ground pepper

Preheat the oven to 350 degrees F.

Cut the bread into 1 1/2 inch cubes.  

In a cast iron skillet, cook bacon until lightly crispy. Set aside. Using 2 tablespoons of remaining bacon grease, saute leek until soft, about 4 to 5 minutes. Set aside when done, reserving the skillet (no need to wash).

In a mixing bowl, whisk eggs and salt until well blended. Add the milk and cream and whisk to combine. Then add the nutmeg, pepper, cayenne and paprika. When well mixed, add the bread, bacon, thyme, kale, leeks and 1 cup cheese. Mix well and pour back into the skillet (Note: if you don’t have a skillet use a greased baking dish, instead). The custard should come up to the top but not cover the highest pieces of bread.

Top the pudding evenly with remaining 1/2 cup cheese and lightly pepper. Bake about 1 hour, or until custard is set. Serve pudding hot or at room temperature.

deep dark chocolate pudding

Pudding ... I have a lot to say about pudding.  Who knew?  I never felt excited about making homemade pudding.  I always breezed past the page. I had the mason jars washed and on the counter and the Bean's love of pudding cups after lunch made me take the dive.  I am so glad I did.  It is like reliving a childhood memory in a completely decadent way.  This pudding is smooth, thick, creamy and so comforting.  The recipe states 4 servings but, I made 9 individual servings and I can't imagine having a larger portion.  This is such a great summer dessert to have on hand.  The creme fraiche whipped topping is so easy and perfectly balances this rich dessert.  The whipped creme fraiche is slightly sweet with a hint of tart.  As I was making the topping the baby was peering up at me.  She hardly ate anything for dinner which was odd. I have been holding to my no sweets until the first birthday but, her little face and big eyes broke me.  I told the hubby to give her a taste.  He put is finger in her mouth and I heard two squeals ... Cookie was squealing in delight and my husband was shrieking because he felt two teeth.  Finally teeth and two at the same time.  Both bottom ones are working their way to the surface just days before her first birthday.   Phew ... we were starting to worry we had a baby with no teeth.

deep dark chocolate pudding with whipped creme fraiche

Source: Sticky, Chewy, Messy, Gooey by: Jill O'Connor

Pudding:

6 large egg yolks

2 cups heavy cream

1/4 cup dutch processed cocoa

3/4 cup sugar

3 tbsp cornstarch

1/4 tsp salt

8 ounces semi sweet chocolate finely chopped

1 tsp vanilla extract

Whipped Creme Fraiche

1/2 cup creme fraiche

1 cup heavy cream

1/4 cup confectioners sugar

cool creamy chocolate pudding cake

I like to bake alone because often with focus my results are better. Life as it is, does not give me that indulgence often. My baking and is often done with the bean sitting on the counter talking to me and tasting ingredients. It is a treat to spend that time with him. His favorite part is licking the spoon. I love to see his face light up as he tastes the sweetness on the spoon. I made a lemon dessert this weekend. It was a flop on many levels. Most importantly when I handed him the spoon to lick his face scrunched up and he looked at me like I was nuts. He said where is the sugar mom. I felt like a failure and I hope that I have not tainted this special time. I felt I needed to redeem myself in his eyes. He is into chocolate pudding these days. I have had this cut out for awhile and I felt like this may get me back into his good graces. I made the cake while he napped. After dinner he got a piece and he polished it off and asked for another. I smiled but, did not give in. There is plenty of cake for tonight. I am back at least in the eyes of my 3 year old. We all enjoyed this dessert. It is cool and refreshing for a hot summer night and very easy to pull together. You can mix it up with the nut choice and pudding flavor. Enjoy!



Cool Creamy Chocolate Pudding Cake
Adapted: Cooking Light


Crust:
 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray


Filling:
1 cup powdered sugar
8oz 1/3-less-fat cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix


Preparation
1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheese in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes.

Chocolate Croissant Bread Pudding with Hot Chocolate Caramel Sauce

O-M-G ... this is SO good!  When I put it on the table my husband took a bite and said oh my what is in this.  I wanted to enjoy it without guilt so, I did not want to list heavy cream, sugar, chocolate and croissants but, clearly all of those decadent ingredients makes this dessert truly sinful.  The bread pudding is absolutely divine.  It is warm, sweet and rich and so comforting.  Then you add the sauce which is just so good it throws this dessert over the top.  The sauce took a little time but, it was so worth it.  We had some left over and served it over ice cream and it was just as heavenly.  All I have to say is YUM and that I have been thinking (dreaming) about this dessert since I made it.  I am trying to think of a good reason to make it again real soon. 

Chocolate Croissant Bread Pudding with Hot Chocolate Caramel Sauce
Adapted from Sticky, Chewy, Messy, Gooey

Bread Pudding:

3 day old croissants (used 6 mini croissants from Trader Joe's)
4 large eggs
1 cup sugar plus 1-2 tablespoons for sprinkling
2 cups heavy cream
1/8  teaspoon salt
1 teaspoon vanilla
4 ounces semi sweet chocolate finely chopped

Split the croissants in half lengthwise.  Butter a 8x8 baking dish or a 1.5 quart souffle dish.  Place the bottom halves of the croissants into the dish cut side up.  You may have to squeeze them to fit.  Set the tops aside.

In a large bowl whisk together the eggs and 1 cup of sugar until smooth.  Slowly whisk in 1.5 cups of heavy cream.  Stir in the vanilla and salt.

In a saucepan over medium heat add the remaining half cup of cream and heat until it just begins to boil.  Remove the pan from the heat and add the chocolate.  Stir until the mixture is smooth and creamy.  Let cool slightly.  Whisk the chocolate cream into the egg custard until dark and smooth. 

Pout half of the custard through a mesh sieve over the croissant bottoms.  Make sure the croissants are covered in chocolate.  Arrange the croissant tops over the custard.   Squeeze them tightly into the pan.  Strain the remaining custard over the croissants to thoroughly coat them.  Cover the dish with plastic wrap and place a dish on top to push the croissants down into the custard.  Refrigerate the dish for at least an hour.  The dish can be prepared in the morning and baked in the evening.

Bake at 325 on the middle rack.  Remove plastic and sprinkle with remaining sugar.  Bake until a knife inserted in the center comes out clean, 45 to 60 minutes.

Chocolate Caramel Sauce

1/2 cup sugar
1/8 cup water
1 cup heavy cream
pinch of salt
1/2 teaspoon vanilla
4 ounces semi sweet chocolate finely chopped or chips

Combine the sugar and water in a saucepan over medium heat.  Cook, gently swirling the pan occasionally until the syrup dissolves and starts to turn color.  Bring to a boil and cook until the syrup turns a dark amber color (4-5 minutes).  Watch because it can burn easily and quickly.

Immediately remove pan from heat and stir in cream and salt.  Use a long handled spoon and the caramel will hiss and spit when the cream hits.  Place the pan over low heat and cook stirring constantly until it thickens (4-5 minutes).  Remove from heat and stir in vanilla.  Stir in chocolate until completely melted.

Remove pudding from oven and let cool for a few minutes.  Cut pudding into 6 portions.  Top each portion with a scoop of the hot sauce.  Ice cream on side is optional but, highly recommended.

Rich Risotto Rice Pudding

My family gave me the Sticky, Chewy, Messy, Gooey cookbook by Jill O'Connor for hosting Thanksgiving. There are so many wonderful desserts in the book that we went through the book as a family and wrote down all of the pages of each of the desserts we wanted to try.  We put all the slips of paper in a bowl and drew.  First up ... rice pudding.  I have never had rice pudding.  I don't like rice but, I like pudding.  The recipe calls for half a vanilla bean.  Was this recipe worthy of one of my expensive vanilla beans?  I had no idea but, we gave it a try.  Today was a rainy day so, as the pudding cooked on the stove the kitchen had a nice warm cinnamon and vanilla scent which took the chill out of the air.  The recipe took time and attention to cooking but, pulling it together was a snap.  The verdict is we like rice pudding.  It was thick, creamy, rich and sweet.  If this is any indication of the recipes in the book we are in for many more treats.

Rich Risotto Rice Pudding

Sticky, Chewy, Messy, Gooey by Jill O'Connor

Ingredients
½ cup Arborio (risotto) rice
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
¼ tsp. ground cinnamon
¼ tsp. salt
2 large egg yolks
1 cup heavy cream
2 tsp. pure vanilla extract

Steps
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)

In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Remove the vanilla pod.

Pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, about 2 to 3 hours. Serve

Notes: I did not need the extra 15 minutes and the 30 minutes may have been slightly too long.