Best(& easiest) chocolate pudding ever

First, the news. Personal news. My family is moving cross-country to upstate New York. Very exciting. Very crazy. It also means time to cook -- whether from scratch or not -- is getting less, and less, and less, and less. I am still doing it though, but I am not sure how often I am going to post here. I already have a backlog of recipes, but my moving-related to-do list is also growing by the mile every second. My insanity-cum-stress level is shooting through the roofs and I am stopping every other second to pick up my eyeballs from the floor and popping them back into their sockets.

Whatever it is, I will come back here. If I am true to my word about posting recipes we have liked here, and if my bad habit of having to try yet another new recipe never dies, I could be posting until the cows come home. You just wait.

Does it look like the butterfly wants chocolate pudding too?

Second, more news, and exciting too: easy to make dessert that your kid(s) will love to help, can easily help, and they don't even have to wait to eat it (if you choose to eat it warm). This is totally delicious to me, and every time I think of this chocolate pudding recipe I rub my hands with glee for all its goodness. This recipe came from the no longer existing Organic Style magazine, and they called it "The Best Chocolate Pudding Ever" and I whole-heartedly agree with all my chocolate mustache. They also say if you want it less intense and more kid-friendly, to reduce the chocolate from 4 ounces to three instead. Well, that I respectfully disagree. I make it with four ounces of chocolate (maybe even a tiny bit more, to compensate for all that brown stuff that gets left behind on hard-to-reach places like the whisk and the pot) and have never received complaints. But of course, it is up to you to decide how much chocolate will be too intense for you and your family. Proceed with responsibility.

Best-ever Chocolate Pudding

The Best Chocolate Pudding Ever

Recipe from Organic Style magazine (Feb 2005)

Serves 4

• 2 cups whole milk
• 1/4 cup packed dark-brown sugar
• 3 Tbsp sugar
• 3 Tbsp unsweetened cocoa
•  3 Tbsp cornstarch
• 1/4 tsp salt
• 4 ounces fine-quality semisweet chocolate, finely chopped
• 1 tsp vanilla extract
• 1 cup lightly sweetened whipped cream (optional, but highly recommended)

1. Combine 1/2 cup milk with sugars, cocoa, cornstarch, and salt in a 1-pint jar. Screw lid on tightly and shake vigorously until blended (a few lumps are OK, and this is something kids will love to help with).
2. Heat remaining 1 1/2 cups milk in a medium heavy saucepan over medium heat. When small bubbles appear on side of pan (kids love the assignment of watching out for bubbles!), pour cocoa mixture into saucepan and whisk to combine. Cook, whisking, until pudding thickens, 2 to 3 minutes. Remove from heat and whisk in chopped chocolate and  vanilla extract.
3. Spoon pudding into 4 heatproof cups. Serve hot, warm or chilled with whipped cream, if desired. (I just pour into a large glass bowl, cover and chill. And portion out accordingly into small bowls.)

Got chocolate pudding?

 

Wacky Cupcakes (GF, egg-free)

Gluten-free, egg-free chocolate cupcakes with ivory frosting

When my friend K's birthday was upcoming, I knew I wanted to bake her a cake she could enjoy without having to worry about allergens. I wanted to make it good, as I know the first birthday celebration without her dear mother will be tough. As I thumbed through the cookbooks my anxiety only raised as I did not really have time to test-drive the recipes and I did not want to serve her a mass of disaster in a bowl and hand her a spoon (even though she said that would be mighty fine by her).

So, imagine my joy and relief when I saw Jeanne (over at Art of Gluten-free Baking) had not only made a wacky cake recipe (one of the recipes I pondered, wondering if it would work with a GF baking mix), she had one that she had made frequently. FABULOUS! I knew I need looked no further! That was the recipe I settled on, though I used Bob's Red Mill's all-purpose gluten-free flour-mix and added xanthan gum. I also decided to use the Dreamy Creamy White Chocolate Frosting from Rose's Heavenly Cakes to decorate the cupcakes, thinking a contrasting ivory topping will make them look fun. The other reason why I settled on this frosting was because it did not require additional sugar.

I am happy to report that the birthday tea for K turned out really well this past Sunday, blessed with gluten-free, egg-free cupcakes that turned out delicious, with a dreamy frosting that was a cinch to make. I made the cupcakes and frosting together with V, making our "personal time" together all the more sweeter. And ever since I posted on Facebook this rose cake tutorial from i am baker, I had been dying to try it. I don't think my roses looked too shabby for a first try, don't you think? Of course, hers are far more superior, sniff~

Gluten-free, egg-free Wacky Cupcakes
original recipe from Art of Gluten-free Baking
Makes 12 cupcakes or one 8-inch square cake

• 1 1/2 cups Bob's Red Mill all-purpose gluten-free baking mix*
• 3/4 tsp xanthan gum
• 1 cup  granulated sugar
• 3 Tbsp unsweetened cocoa, sifted
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 6 Tbsp rice bran oil (or other neutral-flavored vegetable oil)
• 1 Tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup cold milk (or you can use cold water, or coffee)

1. Pre-heat oven to 350F.
2. Stir together dry ingredients in large mixing bowl (or you can do as Jeanne did, and do it directly in an 8" square cake pan. I used a mixing bowl since I was making cupcakes). 
3. Make three depressions (or wells) in the flour mixture, 2 small and 1 large.
4. Pour your oil into the biggest well, and the vanilla and vinegar into the 2 smaller wells.
5. Pour the cold milk (or liquid of choice) over it all, and mix well gently.
6. Portion batter (it's rather watery) out into the muffin tins. (I poured the batter into a large measuring cup and poured from there, much easier.) If you are using square pan just smooth out the top.
7. Bake cupcakes for 30 minutes, until tester comes out clean. The square cake may need 5-10 minutes more, check with tester, which should come out clean. Let cool completely on wire rack. Frost if desired, and enjoy!

* Scroll to the bottom of this page for alternative GF flour mixtures. There is a rice-free one, and another using bean flours.

 

Dreamy Creamy White Chocolate Frosting

Recipe from  Rose's Heavenly Cakes

Makes 2 3/4 cups frosting, enough to frost 12 cupcakes

• 9 oz white chocolate that contains cocoa butter
• 12 oz cream cheese, softened but still cool (about 65F)
• 6 Tbsp (3/4 stick) unsalted butter, softened but still cool (about 65F)
• 1 1/2 Tbsp sour cream

1. In a double-boiler, heat the white chocolate over hot, but not simmering water, stirring often (I used a bowl over a pot since I do not own a double boiler. You can also use the microwave but I do not recommend using one for health reasons.) The white chocolate should be almost completely melted when you remove it from the heat. Stir to completely melt the chocolate.
2. Let white chocolate cool until no longer warm to the touch but is still fluid.
3. In a food processor, process the cream cheese, unsalted butter and sour cream until smooth and creamy. Scrap down the sides then add the cooled melted white chocolate. Pulse until completely incorporated.
4. Frosting will become more firm in the refrigerator.

have it all: lemons, strawberries and chocolate

Having well pulled away from our days of ails, I plotted for a lovely breakfast for us on Sunday, especially since it is the morning after R came back to town after being away from us for a few days. Our lemon tree is still spewing lemons and my palette craved for something citrusy, perhaps yearning for the sparkly bright and cheer that it represents. And not far from my mind were the lemon ricotta pancakes I saw on Patent and the Pantry (I love her food photography, and the way she writes).

The recipe seems easy and straight-forward, which is great, as I do not relish starting my day with something complicated and challenging. I love too her idea of serving the pancakes with macerated strawberries, something I often do (except I always add a splash of rose extract), but then I also really wanted to make again some chocolate butter, which I have adapted off a cookbook called "Comfort: real simple food" by Michele Cranston.

Well, sometimes you don't have to choose. Why not have it all?? So I made the chocolate butter on Saturday, and got to work with the pancakes and strawberries not-so-early Sunday morning.

Frilly lemon zest atop a mountain of ricotta, the sea of orange yolks peeking from below

I cut up the strawberries first, then let them macerate with some sugar, a splash of rose extract and about a teaspoon of balsamic vinegar (it gives the strawberries a glossy look and adds depth to the flavor). The pancakes were easy. I put the egg yolks, ricotta cheese and sugar in a large mixing bowl, then zested the lemons right into the bowl. S helped to mix everything together, then we added the flour and mixed again.

Thankfully, the electric stand mixer took care of the next step of whipping the egg whites till they were stiff enough to form peaks. S always has fun watching the egg whites transform: from a pool of translucent liquid to an ocean of frothy bubbles, then changing into a white swirly mass before it begins to rise into graceful peaks. And once the whites were incorporated into the rich, yellow batter, the pancakes were ready to be cooked. I used rice bran oil with some butter added (rice bran oil has a high smoking point and helps stabilize the butter so it does not brown or burn too easily), and soon enough we were enjoying our pancakes!

I wish I had taken the time to take some glorious pictures of the pancakes, that cooked fast and easy, with a nice brown edge (courtesy of good old butter). They rose pretty high and were so light and fluffy. You can eat a dozen and then eat another dozen. (If you want to see pretty, delicious and mouth-watering pictures of these yummy pancakes, head over here.) The first pancakes were immediately served onto plates for everyone, who immediately dug in. First, we tried just the pancakes with strawberries to savor the marriage of flavors that arise from the nicely tart lemons and the sweet strawberries. Then for the following round, chocolate butter was slathered over the pancakes, and eaten with the juicy strawberries. And that was perfection. If you ever have any doubt that lemons and chocolates do not go well together, this combination of lemon ricotta pancakes with chocolate butter will change your mind within seconds! Of course, you wouldn't want to forgo the strawberries either... ...

Excuse the dirty fork, but it was happy to be smeared with chocolate!

And so, if you don't have the courage to plunge right into lemon-chocolate cookies, this pancakes with chocolate butter may just ease you into it. Below is the lemon-ricotta pancake recipe (which I had doubled, and served our family of five perfectly) followed by that of the chocolate butter. Enjoy!!

Lemon Ricotta Pancakes

Gwendolyn's recipe, which was adapted from the Alberta Egg Producers

• 8 eggs, separated
• 2 cups ricotta cheese (I used full milk)
• 6 Tbsp sugar
• 1 cup all-purpose flour
• zest of two large lemons 

1. Place egg yolks, ricotta cheese and sugar in a large mixing bowl. Zest the lemons right into the mixing bowl.
2. Add the flour and mix well together until blended. 
3. Whip egg whites with a mixer until glossy peaks form. Stir about one-quarter of the whites into the ricotta mixture to lighten, then fold in the remaining whites gently.
4. Add about a tablespoon rice bran oil in a skillet or pan. Melt a tablespoon butter over medium heat. Gently pour about 1/4 cup batter into the pan, spreading (and flattening) slightly. Cook for about 2 minutes on each side, until lightly browned.
5. Serve immediately with macerated strawberries and chocolate butter.

 Chocolate Butter
Adapted from "Comfort: real simple food"

• 1 1/2 sticks unsalted butter (6 Tbsp), softened
• 2 oz dark chocolate, chopped
• 1/4 tsp ground cinnamon
• 4 Tbsp maple syrup 

1. Place chopped chocolate into food processor, and process until as fine as possible (but it is ok to have bits of chunks, it won't hurt anything!)
2. Add the rest of the ingredients and process until smooth. There will be bits and flecks of chocolate, it is supposed to be that way. The chocolate bits will melt on the hot pancakes, creating bits of bliss.
3. Scrap butter into a glass container and store in refrigerator until ready to use.

No-bake Macaroons

These are little, tasty, healthy, good-for-you, easy-to-make treats. Serious. (Unless you really hate coconut.)

Last week when I make those chocolate-dipped coconut macaroons I thought of my dear friend K, who recently due to some health issues, need to abstain from wheat, eggs and peanuts. Then I thought of this coconut-chocolate balls recipe I used to make some years back, but I had lost the recipe in the shuffles of life. I wanted to recover that recipe so I can make it for my friend K.  I was really happy when I was browsing around the Tropical Traditions website and found this recipe. It seemed very similar to the recipe I had before (as far as memory serves me), so I decided to give it a spin. It was rather easy to make, and they have been going fast, especially with my youngest one. You have no idea how hard I had to conceal my gleeful excitement that she was eating a healthy treat and not knowing it! I reacted with exaggerated horror when she wanted to have more than one (but really was pinching myself with joy)!

I know I will have to make another batch soon. I gave a jar to my friend K and hope to hear her verdict soon. The only adjustment I made to the recipe is reducing the amount of maple syrup slightly, and also substituing some of the maple syrup with coconut nectar (which is gluten-free, dairy-free, and has a very low glycemic index. I must warn you though that their claim of it not having a coconutty flavor is not true as far as my household is concerned. You certainly will discern it so I will caution against using too much of it at a go until you decide how you like the taste). I did use a coconut oil with a pronounced coconut flavor, but if you prefer not to have a strong coconut taste, you can use a coconut oil with mild or little coconut flavor. The expeller-pressed coconut oil from Tropical Traditions has no coconut smell or flavor (I have no affiliation to them, I found this oil for a friend who did not like the coconut smell and taste).

Also, I am thinking when I make the next batch I will sneak in some ground cinnamon for added health benefits! Let me know if you experiment and come up with something else!

No-Bake Chocolate Coconut Macaroons

• 3 cups unsweetened dried coconut flakes
• 3/4 cup almond meal
• 3/4 cup cocoa powder
• 1 cup maple syrup
• 1/3 cup coconut oil (note: always measure coconut oil in its liquid state)
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.(I pressed the mixture between two spoons.) Makes about 40, depending on the size of balls you make. These macaroons need to be stored in the fridge in an air-tight container. Enjoy!