Saturday, June 25, 2011

Homemade Chocolate Pudding



Growing up I remember fondly my mom cooking homemade chocolate pudding in a double boiler on the stove. She would usually make it during the winter months. For me it was that feel good- warm up with a cup of hot cocoa after sledding with my brothers and sister.
Although my mom's culinary abilities were somewhat limited she certainly made up for it with the sweet stuff she'd whip up. Something I certainly inherited.
I suppose like most kids the only thing I didn't like about it was the film that would form on top.
I'd just couldn't wait to scrape it off and get to the creamy goodness below.
Isn't it funny how you change because now when I make it I look forward to piercing through it with my spoon. I guess it's just one of those nostalgic memories that take you back.


RECIPE 

3 Tablespoons Cornstarch
2 3/4 Cups Milk
3 Egg Yolks
3 squares of chopped un-sweetened chocolate
1 teaspoon salt
1 Tablespoon Unsalted butter
1 1/2 teaspoon Vanilla

In a medium size saucepan mix together
Cornstarch
salt
chopped chocolate

In a small bowl whisk egg yolks and set aside.

Turn heat on med/high slowly add milk.
Continue stirring while mixture comes to a low boil. Mixture will become thick-remove from heat.
Slowly whisk 1/2 cup milk mixture into egg yolks
Again add another 1/2 cup of the milk mixture to egg yolks-this will temper eggs.
Pour egg mixture into the medium saucepan and continue cooking for approximately 2 minute until 
mixture come to a full rolling boil, Remove from heat 
Add butter whisk
Add Vanilla and whisk thoroughly
Pour into your individual glasses cover each with plastic wrap. I press it right onto the pudding-this way you'll prevent that film but it you like it don't put it :)


Makes 6  1/2 cups servings




Enjoy



Tuesday, June 21, 2011

Mini Raspberry Cheese Cakes


While scouring the internet and cook books today trying to find a recipe for cheesecake I realized that there sure are a ton of different recipes. I don't make them too often, it's not that I don't like them it's just I've always been intimidated to make them. With the cheesecake brownie that I made a little while back- well that  wasn't a fully loaded cheesecake (so to speak). There are just so many things to keep in mind like don't over beat your eggs-make sure you don't have lumps and most important don't over cook which is always my problem...     
This recipe was adapted partly from www.marthastewart.com (Cheesecakes with Raspberry Hearts) and part from"The Fannie Farmer" cookbook..  
                                
      RECIPE
Preheat oven 350
1 cup crushed gram crackers 
2 Tablespoons Sugar
3 Tablespoons Melted butter
Place 1-2 Tablespoons of mixture per cup 
Bake 10 Min (just before they turn brown-remove)
decrease heat to 325




















Using a small glass press the gram mixture into tin














2 8oz Packages of Cream Cheese ( at room temperature)
1 Cup Granulated Sugar
2 Whole Eggs
1 teaspoon Vanilla
Mix cream cheese well-no lumps
scrape down bowl
slowly add sugar
Add eggs 1 at a time 
Fill Cups 2/3 full

 









Swirls
I used 3 Tablespoons of Raspberry Jam mix to loosen
add a few drop into cream cheese and stir slightly
Bake 25-35 minute






Hope you all Enjoy







Wednesday, June 15, 2011

Vanilla Ice Cream


My favorite ice cream is Edys vanilla bean-love* love* love it. Actually I love all the flavors Edys' makes which is probably why I never loose weight....anyway.... when there's isn't a scoop left in the house and I've got the craving  I'll make a batch. Making it at home is not only a bit cheaper but it's home made-you know what's in it plus it can be whipped up relatively quickly.  It does take a little time to freeze but the results are worth every bite :)  





RECIPE
2 Cups Whole Milk
2 Cups Half and Half or Heavy Cream
1 Cup Sugar
1 Vanilla Bean (split down the center and seeds removed)  or 2 teaspoons of Vanilla Extract
3 large eggs 3 egg yolks
In a large sauce pan combine milks and sugar. Using a candy thermometer or digital thermometer- Heat until 175 and all sugar is dissolved.
Meanwhile in a mixing bowl combine eggs. Mix until light in color 3-5 minutes
Temper eggs-add 1/2 cup of hot milk to eggs slowly.  Add another 1/2 Cup all while mixing on a slow speed. Finish pouring milk mixture into eggs. Once all incorporated chill for 1-2 hours in your refrigerator.
Once cooled-place into your ice cream maker. Follow manufacturers directions on chilling.



Vanilla is just the canvas, you can build on it anyway you choose. Fold in chocolate syrup -honey-caramel. or add strawberries-peaches or bananas. The possibilities are truly endless.

If you don't have an ice cream maker here are some suggestions

Freezer method- Once cooled place ice cream in a large plastic container and put in the freezer-check after 20 minutes and give a good stir with a wooden spoon or for best result use a hand mixer on low speed. Repeat this stirring every 15-20 minutes at least 3-4 times. This will help prevent ice crystals forming and keeping it smooth.

Can Method-When I was a kid at camp we used this method. 
Have a small and large can clean and ready. Try a 36oz coffee can and a 12oz coffee can. You may have to do this in 2 batches. Place ice cream in the small can and seal tightly. Put inside large can and fill with ice cubes and rock salt. Seal tightly. Kids can roll around or pass back and forth. Check every 10-15 minutes and scrape down the sides also to check to see if the cans are leaking.

ENJOY!




Saturday, June 11, 2011

Blueberry Bundt Cake with Blueberry Sauce

It's the 2nd week of June and I'm waiting patiently for my blueberry bushes to produce. As you see they are on there way but still have maybe another month to ripen. So with a frozen bag still in the freezer I decided to use it up in a nice blueberry bundt cake.








                                                                                                                                                                    






RECIPE
Preheat oven 350
1 1/2 Cup butter
1 3/4 Cup Sugar
4 eggs
1 Tablespoon grated lemon peel
2 teaspoons vanilla Extract
3 Cups Flour
1 1/2 teaspoons baking poser
1/4 teaspoon salt
1/2 cup lemon juice or lemonade
1/2 Cup Milk
1 1/2 Cups fresh or frozen blueberries

Combine dry ingredients in a large bowl and set aside
Cream butter and sugar until light and fluffy.
Add Eggs one at a time.
Add lemon peel and vanilla
Alternate milk and lemon juice with dry ingredients
Fold in blueberries
If using frozen berries it's best NOT to thaw before hand-they tend to discolor batter if thawed :)

Butter and Flour or Pam spray your cake pan
Bake for 40-50min.
Always check with a tooth pick-if it comes out clean you know it's done.

BLUEBERRY SAUCE

2 teaspoons cornstarch
1/4 Cup sugar
1/4 Cup water
1 Cup blueberries

In a saucepan combine cornstarch and sugar. 
Stir in water. With heat on Medium continue stirring until it begins to boil slightly
Add blueberries 
Heat them through and remove from heat.
This sauce is also great on ice cream!


ENJOY

Raspberry Cake

Raspberry Cake

Little Minis

Little Minis

Chocolate Valentine Cupcakes

Chocolate Valentine Cupcakes