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.
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
I made the kids cake for Halloween!
Actually I made myself cake, but I gave some to them too. I needed cake. Knowing Halloween and all its Twix goodness was coming couldn't deter me. I actually went out of my way to buy the mayo to make this cake from Bon Appetit. (Click here for the recipe)
At least I didn't make the chocolate caramel frosting…yet. (I did add chips to the cake though – judiciously, it's a thin batter.)
Eat – B
Tip – I don't use baking spray. I do use butter and cocoa powder instead of flour for chocolate cake.
For goodness sake, I tried to give you greens (see previous post) y'all only want cookies. Fine! I celebrated the March snowstorm making agave oatmeal chocolate chip. Mostly I wanted to use the agave that was sitting in the pantry for a while. The best way to get inspiration is to try to use up an ingredient.
Here's what I learned about agave. It has about the same number of calories as granulated sugar, it's sweeter, so some people use less depending on the usage, and it has a lower glycemic index as measured by the current standard.
Here's what I learned about your cooking preferences. Baked good recipes will always be more popular than greens…I tried 🙂
The recipe is straight from the Dominos website. Cookies are on the sweeter side, especially since I subbed chocolate chips for the raisins.
And yes, good with milk, hot chocolate, tea, coffee and wine – B (and for breakfast)