Wednesday, February 13, 2019

Deepest Darkest Chocolate Pudding


 When only the chocolatiest will do ..


First prep 12 ounces of dark chocolate - break into small pieces or coarsely chop.    I used 85% dark from Aldi.  



Lightly whisk together in a large pot (I use my 7 qt dutch oven):

3 cups white sugar
1 cup cocoa powder
1 tsp salt
3/4 cup corn starch



Mix in:

12 egg yolks
1/2 gallon (8 cups) whole milk


Slowly heat on stove, stirring almost constantly until it starts to thicken.   This will take 12-15 minutes.     When it starts to thicken turn off the heat, still stirring.      

Add: 

2 Tablespoons vanilla
prepared 12 ounces of dark chocolate

Mix chocolate into pudding mixture and let it sit a minute, then whisk until combined.   

Add in:

1 stick butter, cut into 8-10 pieces.     Whisk until smooth and shiny.  

Scoop pudding into cups - I ended up with 38 servings.    This also works well as a pie filling for chocolate pie.   

Serve garnished with whipped cream and a raspberry if you wanna get fancy!

Friday, November 16, 2018

Brown Butter Half Sheet Blondies


 Grease or spray a half sheet pan.     Preheat oven to 350.


1 stick butter, browned

2 sticks butter, melted



Mix together dry ingredients in an extra large bowl:

3 cups flour

2 tsp baking powder

1 tsp salt



Combine browned and melted butter, stir in:

3 cups brown sugar

then: 
2 Tablespoons vanilla extract
4 eggs

Gently mix wet ingredients into the dry ingredients, then stir in:

1 cup walnuts, coarsely chopped  (I accomplish this by putting nuts into a gallon ziploc bag and taking out my frustration with the bottom of a heavy saucepan!)

Spread on prepared half-sheet pan.    Bake approximately 25 minutes until lightly golden brown.  






Monday, May 28, 2018

Cold Oven Pound Cake





A beautiful, buttery, understated pound cake.     Elegant with an afternoon cup of Earl Grey.    Perfect with sliced strawberries and whipped cream.  


cream together:

3 sticks butter, softened
3 cups white sugar


meanwhile mix together:
6 eggs
1 T vanilla extract
(dash of orange or other citrus oil, optional)
1 tsp salt
1/4 cup sour cream, 3/4 cup milk

mix liquid into creamed butter/sugar.

mix in 3 cups flour until just combined.


Pour into two loaf pans lined with parchment paper.     Place in oven and turn oven to 325.    It took mine about 90 minutes, but start checking at 75 minutes - see if a knife inserted in center comes out clean. 






Thursday, October 19, 2017

Harvest Rice







3 1/3 cups jasmine rice
6 cups chicken stock
1 12oz bag frozen chopped butternut squash
large handful (about 1/2 cup) of craisins / dried cranberries
1/2 an apple sliced
dash of salt (depending on the salt level of your stock/broth)



First, you must get up at 6:30and slice about ten apples for the homeschool group.     Make sure you save about half an apple from the kids lunch, then bring it home, let it age on the counter for about two hours, and then chop finely for the rice.     (or you could just chop an apple, skin on, but what fun is that??)

Throw ingredients into Instantpot, stir exactly four times (ok, it doesn't matter) and hit "rice" button.  

Saturday, September 9, 2017

Pumpkin gingerbread cake

A variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:

- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray 

- fill and start tea kettle

- Melt 1 pound of butter

stir in:

1 29oz can pumpkin puree

add:
2 Tbs blackstrap molasses
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp vanilla
some freshly ground nutmeg
(would have added the cardamon if I found it quick)

 stir in:

1 3/4 C boiling water



meanwhile whisk together in a big bowl:
4 cups flour
4 cups sugar
4 tsp baking soda


and in a small bowl mix:
1 cup plain kefir  (or milk with a bit of sour cream or plain yogurt equaling 1 cup)
4 eggs


Fold it all together the give up and get out your hand mixer until blended (this is cake!  not too much mixing!). 

Divide batter between the two pans, bake for about 35 minutes.   







Tuesday, September 5, 2017

Mushroom Risotto

(at the moment this is just notes for me ... I'll try to expand soon)

Per 1 lb box of risotto:

olive oil & butter, add risotto

3/4 cup white wine
dash of Worcestershire sauce
bit of saffron

1 small or 1/2 large onion, sauteed
4 portabello mushrooms, chopped and sauteed

4 cups broth (chicken and mushroom if possible)

7 min manual, wait 5+ min before you release

1.5 cups/Parmesan

Monday, September 4, 2017

Banana Carrot Oatmeal Muffins

As we dive into a new school year, quick breakfasts are a big help for busy mornings.     I made a BIG batch and wrapped most individually for the freezer!

 
3 sticks butter, softened
4 cups sugar (I did 2 white, 2 brown)
1 tsp salt
1/2 tsp cloves
1/4 tsp allspice  
3 T ginger (yes tablespooon)
1 teaspoon cinnamon

6 eggs
1 Tablespoon baking soda
2 teaspoon baking powder


10 super ripe bananas, smooshed















2 carrots, grated








1 1/2 cups plain kefir* 


* or buttermilk, or milk and a little sour cream or a mix of milk and plain yogurt or even just milk ...



2 cups rolled (old fashioned) oats
4 1/2 cups all purpose flour











Cream together butter, sugar, spices and baking soda/powder.       Add eggs, then bananas, then kefir.    Mix in grated carrots.     

 
Then mix in flour and oats WITH A LIGHT HAND. Scoop into muffin papers - these are "medium" tulip papers, and my overflowing scoop was probably 3 oz.    Sprinkle with raw sugar if you can find yours ... 



 Bake at 425 for 10 minutes, then about 25 minutes at 350.    The hot oven start helps give them better lift and a slightly crunchy top.   







40 yummy muffins for my freezer and busy mornings!