Chocolate Pudding!

Pot de creme is just fancy pudding, but this recipe is the opposite of the original. No need to waste time with a water bath. All the ingredients minus the chocolate get cooked together (watch the heat so the egg yolks don't curdle!) and blended with chopped chocolate. Hellooo Ninja – it's been a while. Leave time to chill in the fridge and feel free to meringue the leftover egg whites. (Click here for the recipe from The Food Network)

Notes: lazy chefs (me) use chocolate chips. If it's not smooth enough, push all the ingredients through a sieve after blending, then chill.

Eat –B

 

When Life Gives You Leftover Challah Pudding

So this seemed like a good idea and the non-baker's way to offer up super fast dessert. Adding chocolate chips makes bread pudding Valentine's Day friendly too! More to the point, I scored some major household points.

As this was a first timer for me, I admit I may make adjustments. That said, baking eggs and milk is science, just not the rocket kind. It's forgiving.

Ingredients

2 cups milk room temp

2 eggs room temp

1/4 cup sugar

1/2 teaspoon vanilla, or more

Pinch of salt

(Maybe 1/2 teaspoon cinnamon next time)

1/2 challah or loaf of brioche, stale or not, roughly 1 inch cubes

Big handful of chips, or more

Unsalted Butter for baking dish, 2 quart dish

*note, mine was more deep than shallow meaning extra baking time. More shallow = less baking time

Preheat oven 350

Rub butter all over baking dish and up the sides. Mix milk, eggs, sugar, vanilla and salt. Toss that mixture with the bread. Let it soak a few. Pour half into baking dish, sprinkle generously with chips. Pour in the rest. More chips! Bake 50 min – 1 hour until the middle shows no sign of liquid when pressed.

Rest 10 minutes.

Eat – B

 

It’s a Bundt

When you don't have butter, make this cake. Thank you @Hersheys.com for keeping this classic for us. Hot water and veg oil make for a super moist cake. I sacrificed snow day cocoa for this confection and it was worth it. The online version calls for frosting. My number 1 son doesn't care for it, nor did I have much of the aforementioned butter. You can find the recipe here.

I added the fruit just for the photo.

 

Eat sweet – B

 

For Goodness Sake, It’s 13 Degrees Blueberry Crumb Cake

I'm trying to save the last piece of blueberry crumb for my air warrior, but it's tough. This time, I got it perfect and I'm a harsh baking critic. The recipe calls for 45-50 minutes baking. If it feels a little soft @ 45, leave it in for 5 more. Mine took 50 exactly.

Also, here is the secret for GREAT crumbs. MELT the butter, then combine with the rest of the ingredients (brown sugar etc). Let it set in fridge 15-20 minutes, then crumble across the cake, varying the size of crumbs. You'll see. Click here for the recipe.

 

Eat cake – B

 

 

Game Day Baked Goods

And by game day, I mean Ohio State vs anyone.

Never underestimate a food manufacturer’s test kitchen. You need not use the brand names, but the following recipes are all winners, as was the team on Saturday. I sent the photo out Saturday – now recipes to match. The links to each are below.

**As a special note – our family sympathies are with the family of the Ohio State player who recently lost his life. It’s a terrible tragedy.

https://www.verybestbaking.com/recipes/29677/original-nestle-toll-house-chocolate-chip-pan-cookie/

http://www.grandmasmolasses.com/recipes/old-fashioned-gingerbread/

http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies

Eat – B

P.S. Go Bucks! O-H…

Betsy Karetnick

 

 

EZ As…Well, Frankly, Easier Than Pie

This crust is from one of my all time fave fruit based dessert cookbooks. I've filled it with fruit from just about every season. It is not hard to roll out. Just remember to flour your surface and rolling pin. Mistakes can be patched with extra dough. No judgement.

Galette Dough

Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

One 10 inch galette

1 3/4 cups all purpose flour

1 T granulated sugar

3/4 teaspoon fine sea salt (I used Kosher)

3/4 cup cold unsalted butter, in 3/4 inch cubes

3 T ice water, more if needed

1 t fresh lemon juice

Combine flour, sugar and salt, freeze at least 10 minutes. Toss butter in flour. Blend butter into flour mix with pastry blender, food processor, mixer or your hands until it's a course mix. Stir water and lemon juice together, then drizzle over dough. Toss or pulse until it holds together. Turn it out and and press and fold a few times to hold the dough together. Flatten into a circle, wrap and chill at least an hour or up to 3 days.

Filling: about 3-4 apples, peeled, seeded and cut in 1/8ths, 2-3 tablespoons flour, 1/3-1/2 cup sugar – less with sweet apples, 1/2 teaspoon of cinnamon, a squeeze of lemon, pinch of salt and a few small knobs of butter (optional).

Roll out the dough on floured surface or floured baking paper, about 12 inches. Slide onto baking pan before filling. Spread apple mixture evenly but leave a couple inches from the outside free. Fold and pleat crust over the apples. You can brush with beaten egg and sprinkle with sugar if desired.

Chill 20 minutes. Preheat oven 400. Bake 25-30 minutes. Lower heat to 350, bake another 20-25 until filling bubble and apples are easy to pierce.

Filling note:

More or less of any ingredient won't change the dynamic. If you don't believe me, try baking the filling in a casserole without a crust. It's delicious topped with granola and or ice cream. If you use stone fruit (juicier), think about corn starch as a thickener instead.

Eat – B

 

 

Cookies…Yeah, That Kind of Cold

There's only one respite from the polar vortex, and I mean inside or out. I've got to be in front of a warm oven. That probably explains why I baked the whole batch of rugelach (like a Jewish croissant cookie) instead if saving half for later.

We also made these cookies in the cooking class I taught this week. The food processor dough is so easy, we made two Middle Eastern salads and the fixins for an Israeli inspired sandwich.

Sub mini chips for the walnuts. You'll thank me.

Click here for the recipe from Martha Stewart Living

Eat with tea – B