Wednesday, August 31

Chocolate Pudding

Yes, I consider myself a food snob. I only dislike a few things and if they're present, I'm over it. When I found out what gave pudding its pudding-ness, I couldn't handle it anymore- thanks a lot gelatin! So here's a lovely and safe chocolate pudding recipe that is to die for.  It's easy and satisfies your inner child, while pleasing your gourmet palate!

3 tsp vanilla
1/2 cup sugar
3 Tbl cocoa
2 Tbl cornstarch
1/4 tsp salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 Tbl unsalted butter, cut into a few pieces
4 oz bittersweet/semisweet chocolate, chopped fine

-Whisk sugar, cocoa, cornstarch and salt together in a large saucepan. Whisk in yolks, cream and milk until fully incorporated, making sure to scrape corners of saucepan.

-Place saucepan over medium heat, whisk constantly until mixture is thickened and bubbling for 5-8 minutes. Remove from heat and add chocolate, butter and vanilla. Stir until fully incorporated.

-If there are visible lumps, pour through a fine mesh strainer into a bowl. Lightly grease a piece of parchment and place on the top of the pudding to prevent it from forming a tough skin. Refrigerate until desired temperature.

*Top with homemade whip cream and sprinkles! Add any extract of your choice or spices to experience something a little different. Also, try it hot! It's yummy!

Tuesday, August 23

Raspberry Almond Tartlets and Nordic Bakery Cookbook

One of my dreams finally came true... I found a delicious Scandinavian cookbook! After falling in love with Stockholm a few summers ago, I was in dire need of a cookbook focusing on Scandinavian baked goods. Nordic Bakery Cookbook is the one. From breads to tarts to cookies, this book covers the best of the Nordic Sea. 


I had all the ingredients in my kitchen for the almond and raspberry tartlets so I gave it a try. All I have to say is that they turned out so cute and delicious! If you love almonds, this ones from you!

1 stick butter, melted
2 Tbl cream
2/3 cup sugar
2 eggs
1 tsp baking powder
1/3 cup cornmeal
6 Tbl all-purpose flour
1 cup ground almonds/almond meal
1 tsp almond extract

-Preheat the oven to 350
-Put the melted butter and cream in a small bowl and mix.
-Whisk the sugar and eggs in a mixing bowl with a handheld mixer until light and fluffy, then add to the melted butter.
-In a separate bowl, mix the baking powder, cornmeal and flour together. Fold into the sugar mixture, along with the ground almonds and almond extract, until well combined.
-Spoon a little of the mixture onto the muffin pan cups, just to cover the bottom. Then add three raspberries and top with the rest of the mixture so that the muffin pan cups are three-quarters full. Save remaining raspberries for topping.
-Bake for 15-20 minutes, until golden brown and risen. Let cool for ten minutes before removing from the muffins tin- they can easily fall apart if not cooled. Then let cool before decorating.
-To make frosting mix together 3 Tbl powdered sugar and 2 tsp water. Drizzle the frosting over the tartlets or dip into frosting. Top off with the leftover raspberries.

Sunday, August 14

Zucchinni Cocoa Muffins

I have a problem... like it's out of control...I have too many zucchini growing in my garden. So, I've decided to take charge in this situation and change it for the better. My plan: bake lots of these muffins. They're moist, chocolaty, easy, and somewhat healthy... right? Yeah totally.

1/3 cup boiling water 
2 cups shredded zucchinni and/or crooked neck squash
1 1/2 cups flour 
1/2 cup cocoa 
3/4 cups sugar
1 1/4 tsp baking soda 
1 tsp salt1 tsp cinnamon 
1/2 cup vegetable oil 
3 eggs
1 Tbl vanilla
*If you need an extra dose of chocolate add 1 cup chocolate chips

Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes. You should get 16-18 muffins.

Tuesday, August 9


Heirloom Tomato swimming in mandarin olive oil topped with salt and pepper.
Best way to eat tomatoes!

Sunday, August 7

Midsummer Giveaway

I feel spoiled by the abundance of fruit that summers bring! Fresh blackberries, strawberries, peaches, nectarines, plums, oh the list goes on! Having these sweet treats gets me especially hyped up for homemade pie. To help you get on the same page as me, I'm giving away a brand new Pie Bird! 
A Pie Bird is a little ceramic bird with a hole in its beak that you place poking out of the middle of your pie so your pie juices don't boil over and out.

To win this handy little guy, do these easy steps:
1. Follow my blog
2. Leave a comment mentioning your favorite kind of pie and a brief story of you're most memorable pie experience
3. Do this by August 17
On the 18th, I'll pick a winner, announce who it is on this posts' comments and ask for your address!

Have fun and good luck!

*Only open to United States residents