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

 

Go Buckeyes!

Another big game this weekend so as requested: The buckeyes recipe! For the un-initiated, they are creamy, sweet, stern clogging, peanut buttery deliciousness. Also no cooking, no baking, no frying. Just blending and shaping (and dipping in chocolate ;-).

I find all the recipes are basically the same. I reduced this one (click here) by a third and still had leftovers from an 18 person celebration.

 

Eat – B

 

Halloween Midday Madness

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.

 

No B—(bean) Turkey Chili

I can’t vouch for its authenticity, but I can say this. Last week I made one of the world’s easiest bean free chili recipes. Plus bean objectors, due to digestive or regional origins, can’t possibly take issue with the stomach warming blend of cumin, chili AND chocolate! In this case it is cocoa powder and brown sugar, but if you have an ounce of bittersweet, trade it out. The math tutor watched me throw the whole kit and caboodle (kaboodle?) together in about no time. Chili is stew…you add this and that, whatever you have, spicy or not depends on your crowd. This chili is less so, mostly because I forgot the jalapenos at the store and I was too chicken to add more than a quarter teaspoon ground chipotle. One of my dear friends made it to share. It is so potent I keep it in double zip top bags.

A word here on the food processor. I love it! It is one of my best friends in the kitchen, right next to the microplane grater, but after Ben & Jerry (those guys have been such great company). By all means, chop veggies by hand if it’s rewarding. If not, process away. In soups and stews especially-no judgement.

Ingredients

2 lbs lean ground turkey

1 small can fire roasted tomatoes

2 small onions, chopped

3 cloves garlic, chopped

1 bell pepper, chopped

Veggie oil

1 tablespoon –ish oregano

1 tablespoon-ish cumin

2 tablespoons chili powder

1 tablespoon cocoa

1 tablespoon brown sugar

¼ teaspoon ground chipotle

2 bay leaves

Salt pepper

In large heavy bottom pot (hello Le Creuset-xoxo) over medium heat, add enough veggie oil to slimly cover the bottom of the pan. Add the chopped onion with a sprinkle of salt, cooking for about 5 minutes. Add the garlic and bell pepper, cook 2 more minutes. Throw in ground turkey, browning and cooking through. Combine tomatoes and all of the dry ingredients in the pot, plus ½ cup of water. Bring to a boil, then lower to a simmer. Cook for at least ½ and hour, an hour is better. Keep an eye on the liquid, adding water as needed to keep meat from drying out and/or burning. That’s it. Adjust seasonings, salt & pepper as necessary.

Great by its lonesome, over rice, with pickled jalapenos, cheese, sour cream etc. I brushed some corn tortillas with veggie oil, sprinkled with salt and cooked till crispy in 350 oven. Like GIANT tortilla chips and dip.

Dig in – B

 

Meat-free Monday ;-)

They say a picture says a thousand words…I've got three for the flourless fallen chocolate cake from the last issue of Bon Appetit. Oh My God! And I'm not sure “oh” even counts. I dog eared that puppy for Passover and it is my chocolate winner to date. This from a woman who's been making flourless confections for too many decades to admit.

Here's the link to the recipe from Bon Appetit.

With or without whipped cream, it is a knockout! Like other flourless cakes, it relies on stiff egg whites for height. I think it's easier to separate the eggs when they're cold, but whip the whites when they're room temp. Any touch of yellow in the whites will do you in. Been there and done that before.

Follow the instructions and you can't go wrong. It's already called a fallen cake for a reason.

Try it, it will knock you out – B

PS I made regular whipped cream, omitting the mascarpone, but have at it.

 

On Cake

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That’s right, no free ride in my kitchen! If you want a Monday night dessert, I don’t care how quick it is, you have to work for it (although I am strongly reconsidering the “teach them to do laundry” policy after the gum and pen incident in the dryer.)

Separately, isn’t it amazing when genetics dictate taste for 3 generations?! From my mom to me to my little guy, see chocolate, eat chocolate is the guiding principle.

Now back to cooking. Yes, making these molten chocolate cakes will take longer when children help. But you know the adage, if you teach a man to fish…? Same thing with baking a cake 😉

This is an older fave from the Everyday Food Great Food Fast cookbook. Also online.

We used callebaut semi-sweet chocolate which inspired the whole baking affair in the first place. Picked it up at Murray’s in NYC Sunday, baked it up less than 24 hours later.

Try not to overbake or it won’t volcano, although it will still be delicious.

Bonus?! It’s almost as good day 2 in the microwave – B