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.

soft chocolate chocolate chip and toffee pudding cookies

The blog community is this crazy group of people who come from all different parts of the globe but, come together over a common interest.  Friendships are made, secrets revealed, lessons taught, and laughter shared all via a keyboard, camera, and screen.   I have been a lurker for over a year now.  I have sat on the play ground and watched the cool kids play together.  I never asked to play but, I did admire them with such envy.  Last month I saw a post about the secret recipe club.  I loved the concept.  You get assigned a blog and then you get to make anything you want from their blog.  This was such a fit for me.  I got to read a new blog and make something that I was interested in and fit my family.  Many of the groups don't fit my needs and I can't waste food.  I reached out to the hostess and with in a few minutes I had a friendly greeting and a play date with the cool kids.  I like being cool.  I was assigned group B which will post next week but, one of the hostesses reached out to the group to help support an orphaned blog in group A.  This was my chance to be a part of the community.  A community that reaches out and helps when needed.  The help is given no questions asked to people you have never met face to face.  I think that is rad.  I think kindness is rad.  Almost as rad as these soft chocolate milk chocolate chip and toffee cookies adapted from connor's cooking.  The call went out to the group Tuesday afternoon.  I quickly got sucked into connor's cooking blog who is written by a mom who enjoys baking and cooking for friends and family.  These are my kind of recipes.  They are ones my family would love.  From oreo turtle brownies, to cinnamon bear popcorn, to chocolate dipped pretzels and hot chocolate cupcakes.  When I saw these soft chocolate chip cookies I was fixated.  I am not sure if it was the picture of the golden soft puffy cookies or her adorable 2 week old babe but, I was sold.  I came down to the kitchen to find out I was out of vanilla pudding and only had chocolate.  We love pudding cookies so, I followed the recipes with the exception of subbing chocolate pudding for the vanilla and instead of 2 cups of semi sweet chips I subbed 1 cup milk chocolate and 1 cup heath toffee bits.  They came out so soft and packed with bits of sweet toffee and chips.  This is a great recipe which can be customized so many ways.  It is adaptable just like this group of food bloggers that I am very excited to join.

soft chocolate chocolate chip and toffee pudding cookies

adapted: connor's cooking

2 sticks unsalted butter, softened

¾ cup brown sugar
¼ cup white sugar
1 small package instant chocolate pudding

2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 ¼ cups flour
1 cups heath toffee bits

1 cup milk chocolate chips

Preheat over to 350.  

Cream butter and sugars. Scrape down sides if needed.  Mix in package of chocolate pudding. Add in eggs and vanilla. Add baking soda and flour and mix well. Stir in chocolate chips and toffee bits until combined. Scoop onto cookie sheet. Bake for ~10 minutes.

peanut butter banana bread

 

Fact: Peanut butter makes everything better.  That is not a theory that is a fact.  That is at least a fact in this house.  When my kids start to turn their noses up at food I do one of the following: slather it with peanut butter, drizzle it with honey or dash a few sprinkles across it.  Don't underestimate the power of these three super ingredients.  They kinda make me a rock star to my kids in the kitchen.  Take delicious moist banana bread and add peanut butter then top with a peanut butter glaze and you have just made life better.  Your kids gobble down one slice and ask for another.  Supermom one and kids zero.

peanut butter banana bread

adapted: cooking light

1 1/2 cups mashed ripe banana 

1/3 cup plain fat-free yogurt
1/3 cup chunky peanut butter 

3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon 

Cooking spray
 

1/3 cup powdered sugar 

1 tablespoon 1% low-fat milk 

1 tablespoon creamy peanut butter

Preheat oven to 350°. 

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.  

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cinnamon) in a small bowl. Add flour mixture to banana mixture; beat just until blended. 

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. 

Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
 

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

 

greek cauliflower tabouli salad

Here is the thing.  I wanted 2011 to be my year of health.  I think I have been saying things like "clean living", "life style change", and "cleanse" since the calendar flipped to 2011 at midnight.  They have almost become my mantra but, the strange thing is I have never felt worse.  This has not been the healthiest year of my life.  I am struggling to get over this hump and just feel like myself again.  Making big vegetarian side dishes at the start of the week to add to my dinner plate is a step toward better eating.  Substituting cauliflower for a grain in this tabouli is very interesting if you like cauliflower. I know a lot of people dislike cauliflower ... my husband and kids looked at me as if I was an alien with three heads when I tried adding some cauliflower puree to their mashed potatoes.  I swear someone like Jessica Seinfeld said they would never even notice.  Has she met my husband?  He can detect and completely detest a vegetable from a mile away.  Seriously once the other flavors and textures are layered in the cauliflower does not dominate this light and fresh side dish. This from a total veggie lover who thinks kale would be awesome in this.  Here is to a healthier fall and winter.

greek cauliflower tabouli salad

source: sweetflours

1 head cauliflower

2 plum tomatoes; seeded and diced small

1/2 red onion; small dice

1/2 english cucumber; small dice

4 ounces crumbled herb feta cheese

juice of one lemon

2 tablespoons olive oil

salt and pepper 

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with plum tomatoes, cucumber, red onion, feta, lemon juice, and olive oil.  Season with salt and pepper.

oven roasted kalua pig

Hawaii is a happy place for me.  When planning vacation I often feel like Hawaii is a cop out.  A cop out only because it is a guaranteed good time.  You know exactly what you are getting when you go there.  Amazing weather, beautiful beaches, relaxation, happy people, money and a language you understand, healthy fresh food, intoxicating smells ... and drinks.  All of that is awesome and sometimes you need a vacation where you are not getting thrown an adventurous curve ball every day.  No family vacation this summer.  We are doing the staycation.  Fun but, I want to get on a plane and wear a lei around my neck.  It was my turn to host supper club this month so, I did what any girl stuck at home would do and brought a Hawaiian night here.  We had a luau supper club which we had amazing weather for and had fruity cocktails in the backyard with crab won tons and tuna poke.  Hawaiian margaritas resulted in lots of happy girls and language that was very loud and less easy to understand as the night progressed.  We were on vacation!  Those drinks and calories don't count right? Dinner was kalua pig one of my most favorite island meals.  With the pig we had coconut mango rice and cabbage slaw followed by pineapple upside down cake.  Another wonderful night filled with good food and good friends.  So happy to realize how easy it is to make kalua pig.  I am definitely bringing Hawaii home more often.  Aloha.

 

oven roasted kalua pig

source: bon appetite

1 5 pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt 

3 frozen banana leaves, thawed and washed
6 cups water, divided
1/2 teaspoon liquid smoke

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan. 

Roast pork in oven until very tender when pierced with fork, about 5 hours. Monitor the roasting pan to see if more water needs to be added.  Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

cookie dough ice cream

It is hot here.  The end of the days have been screaming ice cream, sticky hands and smiles like I have never heard before.  It is a happy sound and sight.  Making ice scream is still magic to me.  It is not getting old.  I know you can get fancy but, who has time to be fancy when you are spending all of your free time in the pool splashing and diving for the rocket with the kids?  I am sticking to my cornstarch base vanilla ice cream which is easy but, honestly really creamy and delicious.  To that base I cut up some of the naked cookie dough truffles I had stashed in the freezer.  It was a smart idea.  I knew I was smart.  Hope you enjoy this ice cream and summer as much as we are.  The ice cream is gone and soon so, will be summer.  Is this making anyone else sad?

cookie dough ice cream

source: sweetflours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
6 naked and frozen cookie dough truffles

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk  until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut cookie dough into bite size pieces.  Before transferring ice cream to an airtight container for further freezing, fold in cookie dough pieces.

pink lemonade princess cupcakes

My kids don't really eat which I just don't get.  When they do eat they request a lot of what I consider non-foods.  Campbell will want a 60 calorie crusher for lunch.  It takes her a good 5 to 10 minutes to finish it and she is done and off.  Never asks for a snack and I have to put on a full circus routine to get bites in at dinner.  The bribe of dessert doesn't work on her because she just isn't interested.  All of this is so weird to me.  I try to understand but, I can't get my head around it.  I love food.  Campbell's latest non-food activity is licking lemons.  She doesn't eat the lemon she just licks, puckers, smiles and repeats.  This I kinda get because the tart lemon flavor is good.  For Campbell's princess party in San Diego I thought I would incorporate the tart lemon flavor into her cupcakes.  The lemon flavor was not very pronounced in the cake portion but, the frosting was sweet and tart and down right delicious.  I don't like frosting all that much but, I was happy I piled it on these cupcakes.  Campbell had a few bites but, not sure if it was the lemon flavor, the bright pink treat or the mini tiaras on top.  Whatever the case may be the princess  had such a fun and special day hosted by Koko and Poppy.

pink lemonade princess cupcakes

adapted: the novice chef 

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen pink lemonade concentrate
1/4 cup milk
3 drops neon pink food coloring
 
3 cups sifted confectioner’s sugar
1 stick unsalted butter; room temperature
pinch salt
2 tbsp. pink lemonade concentrate
3 drops neon food coloring

cupcakes:
Preheat oven to 350F. Line muffin pan with liners. 

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
 
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. 

Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until just smooth. Add food coloring.  

Scoop batter into liners.  Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

frosting:
Add the butter, confectioner’s sugar, salt, lemon concentrate, and food coloring to the stand mixer and mix on low using the paddle attachment until combined.
Turn the speed to med-high until the butter cream is fluffy and pink. Pipe or spread onto cooled cupcakes.