Who doesn’t like pudding?  Even though I’m lactose intolerant, I’ll pull out the box of Lactaid capsules lickety split for a dish of the creamy stuff—and it hardly matters what flavor it is.  It’s all about the sweet texture, baby!

A few weeks ago, Roger and I stopped in for lunch at a local California Pizza Kitchen.  On the table was a little sign spotlighting a featured dessert—salted caramel pudding with a chocolate cookie crumb base.  Once I saw that, I made sure to save room for it.  Since I’m always counting calories, I decided to order just one so that Roger and I could split it.  Boy, was that ever a bad decision!  We finished it in record time with both of us wanting more.  The waitress noticed how quickly we finished it and commented that she was going to be sad when it came off the menu because it wasn’t a permanent menu item.  I knew I wasn’t going to be sad because the pudding was especially easy to deconstruct.

Salted caramel pudding recipe?  No problem.  Chocolate cookie crumb base?  No sweat.  Knowing I would be prone to eating the entire batch myself, I decided it would be safer to wait until my son visited so he could save me some calories.  One of the first words John spoke as a very young toddler after “mama” was “ging,” his abbreviation for pudding.

I can mix up a batch of pudding pretty quickly, but this pudding is definitely more labor-intensive than ordinary pudding because you have to make a caramel base.  You also have to make a cookie crumb base although that is really simple.  Let me assure you that the final outcome is worth every single extra moment of effort.  I could sing rhapsodies about the toffee notes of the caramel pudding and its thick, luscious texture.  The touches of sea salt in the cookie crumbs and the pudding perfectly balanced the sweetness of it all.  Mmm, mmmm…it was so good!

The recipe states that it makes six 1/2-cup servings.  Puhl-eeze!  You’ve got to be kidding me—who eats half-cup servings of pudding?  I divvied the pudding up into three 1-cup servings, and it almost satisfied three pudding-loving people.  Almost.

One year ago:  Peanut Butter Chocolate Chip Cake

Two years ago:  Rapture Brownies

Ultimate Salted Caramel Pudding

Printer-friendly version

Ingredients for the Cookie Crust

• 1/2 cup finely crushed chocolate wafer cookie crumbs (such as Nabisco Chocolate Wafers), about 10 cookies
• 1 tbl. butter, melted
• Pinch of sea salt

Ingredients for Pudding

• 3 cups whole milk, room temperature (or 2 cups whole milk and 1 cup heavy cream)
• 3 tbl. cornstarch
• 3 large egg yolks, room temperature

• 3/4 cup sugar

• 3 tbl. unsalted butter, room temperature, cut into 12 chunks
• 1 1/2 tsp. vanilla
• 1/2 tsp. fine sea salt

• Whipped cream for garnish
• Caramel for drizzling, optional

Directions for the Cookie Crust

In a small bowl, mix together the cookie crumbs, butter and salt.  Press 2 tablespoons of the crumbs into the bottoms of each of six clear custard/parfait dishes (you can use mason jars or whatever other pretty containers you have on hand).  Reserve the remaining crumbs for sprinkling on top of pudding before serving.

Directions for Pudding

In a large measuring cup with a pour spout, add 3 cups milk.  Set milk and a silicon spatula next to the stovetop.

In a medium bowl, whisk egg yolks with 1/2 cup of the milk until well combined.  Set next to the stovetop.

In a small bowl, whisk cornstarch with 1/4 cup of the milk until smooth.  Set next to the stovetop.

Make the caramel:  In a light colored (stainless steel), 3-quart saucepan, add the sugar and set over medium heat.  Swirl the pan as the sugar begins to melt.  Use a silicon spatula to move the sugar from side to side as necessary to help it melt and caramelize evenly.  When the sugar melts entirely and is a medium-dark caramel color, quickly remove from the heat.

Stand back and CAREFULLY stir in the remaining milk.  The mixture will boil and sputter furiously.  The caramel may seize into a solid sugary mass.  No worries!  When the mixture stops sputtering, put it over medium heat and bring to a simmer while stirring to melt the seized caramel.  Scrape the bottom and sides of the saucepan with a silicon (heatproof) to make sure all seized caramel dissolves.

Stir, and then add the cornstarch mixture to the pan and bring the pudding to a very slow simmer.  Simmer, stirring or whisking for 2 minutes to thicken.  Decrease heat to medium-low so that pudding is no longer simmering.

Ladle 1/2 cup of the hot pudding into the egg yolk mixture and whisk rapidly.  Repeat two times.  Now add the egg yolk mixture back to the saucepan.  This tempers the egg and helps to prevent curdling.

Raise the heat slightly, and continue stirring the pudding until it thickens to the point that it thickly coats the back of the spatula, from 2-4 minutes.  Don’t boil.

Remove from the heat and stir in the butter, vanilla, and salt until the butter is melted.

Immediately pour the pudding through a single mesh strainer into a medium mixing bowl or 4-cup glass measuring cup.  Alternatively, you can pour pudding directly into six (or fewer if you want larger servings) 1/2-cup serving dishes.

Quickly press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.

Let cool, and then refrigerate until chilled, at least 2 hours.

To serve, spoon pudding into six, 1/2-cup ramekins (if you didn’t do this earlier).

Top each serving with a generous mound of whipped cream and sprinkle with reserved cookie crumbs  Drizzle with caramel if using.  Serve immediately.

Makes 3 cups, or six 1/2-cup servings OR three 1-cup servings.  If you’re my son John, it would make ONE 3-cup serving!

Fran’s Notes

In case you didn’t catch my drift, the quantity of pudding this recipe made was nowhere near enough to satisfy the pudding aficionados in my family.  I’m not sure, however, if this pudding recipe lends itself to doubling easily.  Just thought I’d mention…

Source:  Pudding recipe from The Luna Café and cookie crust from Good Life Eats

Since fresh spring asparagus in abundant supply, not to mention frequently on sale, it was the perfect time to try a special asparagus soup I had been eyeing for a long while.  With its crowning centerpiece of a roasted garlic custard, it makes an elegant first course for a special spring dinner.

All things being relative, I wanted to compare this soup which was absolutely divine with the asparagus soup which was absolutely fabulous I made last month.  That soup was quite similar in that it was puréed and also had a custard, only Parmesan rather than garlic, as its centerpiece.  Both soups had velvety textures and both custards were silky smooth.

As for differences, this soup is almost equal parts asparagus and spinach whereas last month’s soup was asparagus only, resulting in a distinct asparagus flavor.  Today’s soup with its two-vegetable combo as well as a cup of potatoes to add creaminess without the cream had a flavor that was more incognito.  It was hard to say whether it tasted more like one vegetable over the other.  I’d have to say, though, that it tasted pleasingly “green.”  It was also, again due to the potatoes, a bit thicker than last month’s although easily thinned out with a bit more chicken broth if you wanted a thinner soup.

Given how much I love garlic, I was quite surprised to find that I preferred the Parmesan custard of last month’s asparagus soup over the garlic custard of today’s.  Sacré bleu—how could that be?!  Truly, I don’t know the answer to that question; but Roger agreed with me.  Even though he’s 100% Swedish, he loves garlic almost as much as I do.  He always says that if he can’t smell the garlic when he opens the door after being out of the house for a while then there isn’t enough in whatever it is I’m cooking.

So, if this were a contest, I’d give the edge to the asparagus soup with Parmesan custards with the asparagus and spinach soup a close second but only if you make the Parmesan custard to go with it rather than the garlic custard.  Still hard for me to believe.  It’s a good thing Roger felt the same way, or I might be searching for a doctor who specialized in taste bud disorders!

One year ago:  Poached Pear and Blue Cheese Appetizer

Two years ago:  Peanut Butter Chocolate Chip Cake

Asparagus and Spinach Soup with Roasted Garlic Custards

Printer-friendly version

Ingredients for the Garlic Custards

• 1 large head garlic
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 3/4 cup light cream or half-and-half
• 3/4 cup lower-salt chicken broth
• Softened unsalted butter or oil for the ramekins

Ingredients for the Soup

• 2 tbl. unsalted butter
• 1/4 cup chopped shallots or onions
• Pinch of crushed red pepper flakes
• Kosher salt
• 1-1/2 lbs. thick asparagus, trimmed, spears chopped, tips reserved
• 1 cup peeled and diced Yukon Gold potatoes
• 1 quart lower-salt chicken broth
• 2 cups lightly packed spinach leaves
• 1/2 cup crème fraîche (sour cream can be substituted)
• Parmesan cheese for sprinkling, optional (original recipe did not call for it, but I think it’s a nice addition)

Directions for the Custards

Heat the oven to 350°F.  Cut about 1/4  inch from the top of the garlic head to expose the cloves.  Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.

Add the eggs, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic.

Pulse until completely smooth.  Pulse in the cream and broth.

Generously butter or oil six 4-oz. ovenproof ramekins and put them in a deep roasting pan.  Divide the custard mixture among the ramekins and fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.

Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes.  Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.

Directions for the Soup

In a 4-quart saucepan, melt the butter over medium heat.  Add the shallots or onions, fennel seed, red pepper flakes, and a big pinch of salt.  Cook, stirring occasionally, until the shallots are tender but not brown, about 2 minutes.

Add the chopped asparagus spears and potatoes; cook for 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, have ready a bowl of ice water.  Bring a small pot of well-salted water to a boil over high heat.  Add the asparagus tips and cook until tender but still bright green, about 2 minutes.  Drain and then transfer the tips to the ice water to cool.  Drain again and set aside.

Remove the soup from the heat, add the spinach, and stir until wilted.  Use an immersion blender to purée the soup in the pan.  If you do not have an immersion blender, work in batches to purée the soup in a blender being careful to vent the hot soup so that the blender cover doesn’t blow off.  Return the soup to the stove.  Stir in the crème fraîche and heat through.  Season to taste with salt.

Run a knife around the edge of each custard, tap the sides of the ramekins with your hand to loosen the custards, and invert them onto a cutting board.  Set out six wide-rimmed shallow soup bowls and carefully place one custard top side up in the center of each.  Ladle the soup around the custards, garnish with the asparagus tips, sprinkle with Parmesan cheese if using and serve.

Make Ahead Tips

The custards can be made up to 1 day ahead; cover and refrigerate.  Return to room temperature before serving.

Source:  Adapted from a Fine Cooking recipe

I am an avid recipe collector and set aside an average of 10 new recipes daily that I’d like to make.  It is simply not possible to make all the recipes I’d like to in the course of a week.  Wait—better make that a lifetime!

Sometimes it takes me 30(!) years to try a recipe; other times I will make a recipe the same day that I see it.  The latter was the case for these really delicious black beans.  With “world-famous” in the title and still in a Cinco de Mayo frame of mind, how could I not make them right away?

It was a great decision on my part.  I have a fondness for legumes unlike most people I know—but I can’t imagine anyone not liking these beans.  They are super easy to make with a huge payback in flavors.  All you have to do is sauté a little onion with some garlic, tomato paste and a few seasonings.  Then you add the beans and mash half the beans (or all if you’d prefer) in the pan.  Add some chicken broth and cook it down a bit; then add fresh lime and in 20 minutes you’ve got a side dish worthy of any Cinco de Mayo entrée.

One year ago:  Eggplant Parmigiana

Two years ago:  Southwestern Eggs with Chorizo

Elly’s World-famous Black Beans

Ingredients

• 2 to 4 tsp. canola oil
• 1/4 cup diced onion
• 1 large clove garlic, minced
• 1 tbl. tomato paste
• 1 bay leaf
• 1 15-oz. can black beans, drained and rinsed
• 1/2 to 2/3 cup chicken or vegetable broth (I used chicken broth)
• 1/4 tsp. chili powder
• 3/4 tsp. cumin
• 1/2 tsp. oregano
• 1 to 3 tsp. fresh lime juice

• Chopped cilantro and/or sliced green onions for garnish, optional

Directions

Heat a medium skillet over medium heat and add the canola oil.  Once shimmering, sauté the onion until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30 to 60 seconds.

Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the chicken broth (start with 1/2 cup and add more if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10 minutes.  Stir in lime juice a little at a time and taste test to get to your preferred level.  The bean mixture will be mellow to begin with but will undergo a somewhat dramatic change in taste as you add the lime.  I like lime and added a full tablespoon but actually preferred the flavor of the beans with a little less lime.

Fran’s Notes

The recipe made what I would call three small servings which was OK because it was just Roger and me.  I will definitely double the recipe next time.  I had the leftovers the next day with a breakfast burrito and they reheated very well.

Source:  A recipe from Elly Says Opa! via Smells Like Home

Are you a member of the Levain Bakery cookie fan club yet?  If you love big, fat delicious cookies, then you should be!

The Levain Bakery is located in the Big Apple, otherwise known as New York City; they also have a second bakery in the Hamptons.  It is famous for its extraordinarily large (6 ounces), not to mention extraordinarily delicious, cookies.  I guess I’d have to throw in extraordinarily expensive as well!  I have never been to the bakery but have avidly read all the reviews of their four famous cookies—chocolate chip walnut, dark chocolate chocolate chip, dark chocolate peanut butter chip, and last but not least their oatmeal raisin cookies.  The chocolate chip walnut is Oprah’s favorite cookie, and I have to agree with Oprah!

Bakers, particularly in the blogosphere, have been trying to duplicate these decadent cookies for several years now.  I, too, joined the hunt once I learned of the Levain Bakery offerings.  Never having eaten one, though, I was at a disadvantage in trying to come up with a knock-off version.  Recently, I bit the bullet and ordered Levain’s 4-cookie sampler online, one each of the aforementioned beauties.  At $27.00 for the assortment not counting shipping costs, they are four very pricey cookies indeed!  It was worth it, though, to finally be able to eat and enjoy each of the four varieties and decide whether all the fuss and fanfare were legitimate.

These are very special cookies—but, having said that, I think they suffer in comparison to the knock-off versions I’ve made.  It’s really unfair to compare a freshly made cookie, warm from the oven, with one that was shipped an unknown number of days previously.  Don’t get me wrong—they were very, very good but needed to be refreshed via microwaving or warming in the oven.  Even then, however, I thought my cloned versions were better.  (Do I hear someone pulling out their mixer and rattling their cookie sheets?)

I have previously posted knock-off versions of Levain’s chocolate chip walnut and dark chocolate chocolate chip cookies.  I cannot use enough superlatives to describe either of them.  Do yourself a favor and make them.  Just do it.  You can thank me later.

My attempt at replicating their oatmeal raisin cookie was easier than for the previous two cookies because I had the actual cookie in hand (and mouth!).  Who knew research could be this much fun?

As with the chocolate chip walnut and dark chocolate chocolate chip cookies I had made, I decided four ounces was the perfect weight for a large cookie which would provide textural contrast as you ate your way through it.  You go from crispy, to cakey, to somewhat gooey all in one cookie.

The original Levain oatmeal raisin cookies tasted cinnamon-free to me, but I do like cinnamon in my oatmeal cookies.  I experimented by adding one teaspoon to the first batch I made, but the cinnamon was almost undetectable.  I added two teaspoons to my second batch; I could taste the cinnamon, but it was understated.  I tried adding three teaspoons (a full tablespoon) to a third batch, but I thought it was too strong at that point.  Two teaspoons were perfect for me.  If you like cinnamon in your oatmeal cookies and want more than just a hint of it, I think 2 1/2 teaspoons will probably hit the mark.

I took the cookies in to work for a professional sensory evaluation, and Juan declared that my second batch (the one with two teaspoons of cinnamon) was the new gold standard for oatmeal cookies.  In addition, Roger met his friend Jeff for coffee and brought one along.  Jeff always rates my baked goods—and up to this point he had never given a 10 rating.  The best previously was a 9.8.  Roger told me that everyone knows the Polish judges never give a 10.  I am happy to report that finally the Polish judge gave a 10 rating for these cookies!

One year ago:  Southwestern Eggs with Chorizo

Two years ago:  Tomato Sauce

Levain Bakery Oatmeal Raisin Cookie Clone

Printer-friendly version

Ingredients

• 8 oz. (2 sticks) unsalted butter, cold & grated
• 4 oz. cream cheese, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla
• 2 1/4 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. sea salt
• 2 tsp. cinnamon, optional
• 1 3/4 cups old-fashioned rolled oats
• 1 cup walnuts, chopped and toasted
• 1 cup raisins

Directions

In a mixing bowl, using an electric mixer, beat butter, cream cheese, and both sugars just until creamy.  Don’t overbeat.  Add the eggs and vanilla and beat just until incorporated.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using); add in the oats and mix.  Then add the dry ingredients to the wet batter.  When thoroughly mixed, stir in raisins and walnuts.

Divide dough into 12 segments each weighing 4 ounces.  If you have a kitchen scale, just weigh out 4-oz. portions.

Form cookie dough into large balls; do not press flat!  Keep them as balls on the cookie sheets.  Place on ungreased, nonstick cookie sheets or on parchment-lined cookie sheets and bake one sheet at a time.  If your kitchen is warm and the cookie dough gets too soft before baking, chill them until they firm up again.  The cookies are not supposed to flatten.

Put the cookies in a 375^o degree oven and set timer for 8 minutes.  When timer rings, without opening oven or removing cookies, reduce heat to 325^o and bake for another 12 to 14 minutes or until cookies appear set.

Makes 12

Source:  A recipe from the Vanilla Sugar blog

Fran’s Notes

I realize that grating the cold butter adds an extra step to the process, but I did it each of the three times I made them.  This is a common technique in many baked goods when you want to have a little pool of butter scattered throughout the recipe.  (I’m anal about stuff like this.)  If you want to skip the grating to save time, it will probably still be a spectacularly good cookie.

I always try anything I bake while it is still warm from the oven.  In the case of these cookies, I thought they were better after they had cooled down.

Yes, Levain’s cookies weigh in at 6 ounces!

After posting several recipes with the Cinco de Mayo celebration in mind, what better way to finish off than with a margarita cupcake?  If you like margaritas and if you like cupcakes, then get out your mixer because you’re going to love these moist flavorful cupcakes!

This vanilla cupcake is infused and enhanced with all the flavors that make a margarita so tasty.  Tequila—check!  Cointreau—double check!  Lime—triple check!  Salt—quadruple check!

Topping off this cupcake, which is delicious on its own, is my favorite vanilla buttercream frosting which has been modified to include lime, tequila and salt.  I could eat the frosting (and have done so) straight out of the bowl.

Thank goodness there is no leftover tres leches cake.  It would be impossible to choose between the cake and these margarita cupcakes which means I’d eat some of both for sure.

Happy Cinco de Mayo!

One year ago:  Steak Tacos

Two years ago:  Downsizing Time

Margarita Cupcakes

Printer-friendly version

Ingredients for the Cupcakes

• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 1 1/2 limes
• 2 tbl. tequila
• 1/4 tsp. vanilla extract
• 1/2 cup buttermilk

To Brush the Cupcakes

• 2 tbl.  Cointreau or triple sec

Ingredients for the Tequila-Lime Frosting

• 1 cup unsalted butter, at room temperature
• 2 3/4 cups powdered sugar
• 1 tbl. lime juice
• 2 tbl. tequila (I used 4 tsp. and thought it was just right)
• Pinch of coarse or sea salt

Directions

Preheat the oven to 325^o F.  Line a standard muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined.  (The mixture may start to look curdled at this point, but don’t worry, it will all come back together.)

Reduce the mixer speed low.  Add the dry ingredients in three batches, alternating with the buttermilk in two batches.  Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups.  Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.  Brush the tops of the cupcakes with the 2 tablespoons of Cointreau or triple sec. Set the cupcakes aside to cool completely before frosting them.

To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.  Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.  Give it a mix on medium speed for about 30 seconds.  Add the lime juice, tequila and salt; mix on medium-high speed until incorporated and fluffy.  If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.  Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of sea salt and a lime wedge.

The recipe makes 12 cupcakes but easily doubles to make 24.

Fran’s Notes

If you would prefer to not use liquor in these cupcakes, you can omit it from both the cupcakes and the frosting with no problem.  If you do omit it, increase the vanilla to 1/2 teaspoon for the cake and add 1 to 2 teaspoons of vanilla extract to the frosting.

Source:  Adapted from a recipe from the Brown-eyed Baker

I had a dilemma to solve before I could post this insanely delicious version of tres leches cake.  Despite my efforts to avoid using a boxed cake mix, the from-scratch recipe I tried fell far short of this version I have been making for many years.

Through the years, whenever I have made this tres leches cake, people rave about it and inevitably ask me for the recipe.  Once, a friend of mine bought a tres leches cake for $30 from a Mexican bakery for a Cinco de Mayo get-together.  She said my version was so much better!

About a year ago, all of the major cake mix manufacturers downsized the volume of their boxed cake mixes.  They went from 18.25 oz. down to 15.25 oz. and 16 oz.  This, of course, is no problem if all you are doing is baking a cake or cupcakes.  In the case of doctored cake mix recipes, however, the smaller volume of cake mix would significantly alter the outcome.  Although I haven’t tried it, because of the large amount of liquid in the tres leches (three milks), I am of the opinion that the reduced size of the baked cake would not accommodate all of the liquid; and it would most likely turn the cake into mush.

Now, the easy way out, of course, is to buy two cakes mixes and weigh out the original amount of mix (18.25 oz.); but I don’t always take the easy way out.  I decided to substitute a do-it-yourself cake mix, but it was an epic failure.  Despite the large volume of the three milks (over three cups), the cake was not the moist, melt-in-your-mouth cake I have enjoyed for so long.  It was actually quite hard.  It was so awful that I actually threw the cake out which is a rarity for me.  The DIY cake mix makes a tender, moist, and buttery cake; but it just didn’t lend itself to doctoring.

I looked at other from-scratch recipes for tres leches cake and read all the reviews, some of which were quite mixed.  At that point, I decided not to mess with success!  I pulled out my trusty scale which sits ever ready on my counter and weighed out the 18.25 ounces needed for the cake.  You can throw this tres leches cake together in a flash and put the time you save to making something else special for Cinco de Mayo.  Olé!

One year ago:  Guacamole

Two years ago:  Baked Chicken and Spinach Flautas

Tres Leches Cake

Printer-friendly version

Ingredients

• 18.25 oz. of yellow cake mix (you will need to buy two boxes and weigh out the 18.25 oz.)
• 1 1/4 cups water
• 1 tbl. oil
• 2 tsp. vanilla
• 4 eggs

• 1 14-oz. can sweetened condensed milk
• 1 cup whole milk
• 1 cup heavy cream

• 1 8-oz. container Cool Whip

Directions

Heat oven to 350º F.  Grease and flour a 13×9 inch baking pan.

In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally.  Pour into prepared pan.

Bake 28 to 33 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.

Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork.  Wipe the fork occasionally to reduce sticking and tearing.

In a large bowl combine milks and cream.  Carefully pour the mixture evenly over the top of the cake.

The milk combo will look like it’s way too much—but it’s not.  Cover and refrigerate overnight.  In the morning, all the liquid will be absorbed.

Frost cake with Cool Whip.  Garnish with strawberry slices if desired.

So moist!

Source:  Can no longer find the source, but I got it off the internet some years ago.

Fran’s Notes

When you cut the cake, you can expect the cake to be very “wet,” but the pieces will hold their shape when placed on a plate.

Another month has flown by which means it’s time for a Secret Recipe Club posting.  The club is a fun community of food bloggers who are assigned one another’s blogs—in secret, of course; and we select a fellow SRC member’s recipe to make and post on our own blogs.  We synchronize posting our chosen recipes on what is called “Reveal Day” when we find out who was assigned whose blogs and what they chose to make.

I always have great fun browsing through a site that’s new to me—especially when the blogger has been posting for several years.  This month, I had the good fortune to be assigned Sally’s Bewitching Kitchen, a virtual treasure trove of recipes with many of them new to me.  Sally was born and raised in Sao Paulo, Brazil and, additionally, has lived for several years in California and Paris.  Her eclectic recipes reflect her diverse living experiences in the most wonderful way!

In addition, I was fascinated to learn that Sally has a doctorate in biochemistry and works on the genetic instability and antibiotic resistance of bacteria.  Among the bacteria she studies is e. coli.  With her background as a researcher, I can just imagine her scientific approach to her activities in the kitchen!  My husband, too, is a scientist although in a totally different field.  Whenever he cooks, he says that he views our kitchen as just another laboratory.

I highly recommend that you read the “Science” tab on Sally’s blog.  I believe most of you will find it as interesting as I did.  Sally and I share the same opinion on the way the food industry treats our food supply.

But back to Sally’s recipes…I had the most difficult time I’ve ever had trying to narrow down just one recipe to make.   She has so many Brazilian recipes I’m looking forward to making including a Brazilian take on a Portuguese classic, “canja de galinha” (chicken soup), Brazilian cheese bread, Brazilian cornmeal cake, Brazilian black beans, and Brigadeiros (a Brazilian dessert).  Shrimp Moqueca was also very tempting, and I hope to make it soon.

My head was swimming with all these enticing Brazilian recipes—but, then, I spotted a recipe which has been on my bucket list for a very long time and this month’s search was over.  A few years ago, a friend introduced me to Vietnamese spring rolls and I immediately became a fan.  It is impossible to overstate how light, fresh, and healthy these rolls are—not to mention how tasty!  When you finish eating, both your taste buds and your digestive system say, “thanks—that was a great meal.”

The only reason I hadn’t made these spring rolls before was that my regular supermarkets didn’t carry the necessary rice paper rolls.  I was able to finally track some down and happily made a batch of spring rolls for Roger and me.  When Roger saw what I had made for our dinner, he said, “OK, I see the appetizers but where is the entrée?”  I’m happy to report that he ate his two spring rolls and was quite satisfied and actually went without his regular nighttime snack. 

One year ago:  Baked Chicken and Spinach Flautas

Two years ago:  Tiramisu

Vietnamese-style Spring Rolls

Printer-friendly version

Ingredients for Spring Rolls

• 4 rice paper rounds
• 1 oz. dry bean threads or rice vermicelli
• Cooked shrimp, cut in half lengthwise
• Carrots, cut in long julienne strips
• Cucumbers, cut in long matchstick pieces
• Lettuce, cut in strips
• Cilantro leaves

Ingredients for Dipping Sauce

• 6 tbl. soy sauce
• 2 tbl. water
• 2 tbl. rice wine vinegar
• 2 tbl. brown sugar
• 1 tsp. sesame oil
• 1 tsp. grated fresh ginger

Directions

Cut the vegetables, cook the shrimp, and have everything ready to use on your kitchen counter.  Prepare the dipping sauce by mixing well all its ingredients.

Cook the noodles according to the directions on the package (they vary according to type).  Rinse them in cold water and set aside (you can add a tiny bit of sesame oil or olive oil to prevent them from sticking, but it’s not absolutely necessary if you rinse them well).

Fill a bowl large enough to hold the rice paper with very warm water.  Open a damp cloth over your work surface.  Soak the rice paper in the warm water until it is soft and pliable.  Carefully lift it and place it over the damp cloth.  Line your ingredients, starting with the cut shrimp, then the noodles, veggies, herbs.  Add 1/2 tsp. of dipping sauce (or just a few sprinkles of soy sauce) to the filling, and roll the paper around them.  Repeat with the remaining rice papers.  To serve, cut each roll at an angle and serve with a small bowl of dipping sauce.

Fran’s Notes

•  I am including Sally’s link to a quick tutorial on how to prepare these delicious spring rolls.

• As a guideline to quantities, I made my rolls with 5 shrimp halves (2 1/2 whole, cut in half), 4 long strips each of julienned carrots and cucumbers, 3 strips of lettuce, and a long stem of cilantro.  The number of strips you use will depend on how large you have cut them.  I cooked 1 ounce of the rice vermicelli and divided it into four equal portions.  Be careful not to overstuff the rolls or you won’t be able to wrap them properly.

• After tearing holes in the first two rice paper rolls, I found that it was easier to soak the papers one at a time (they soften quickly).  The rice paper is easier to handle before they get too soft.

• As Sally noted in her original post, while the rolls lend themselves to improvising, avoid using too many different types of veggies and stick to one type of meat.  The rolls are supposed to be delicate, fresh, and light—and they really are!

Source:  A recipe from Sally of the Bewitching Kitchen

If you’re as big a fan of quinoa as I am, you’ll be happy to have this delicious quinoa salad/side dish with its Mexican flair in your recipe box.  I recently made up a batch to have alongside some fish tacos, and it was the perfect accompaniment.

For the uninitiated, you will often hear or read that quinoa is an “ancient grain”—but it is actually a seed that is grain-like in appearance and texture.  Quinoa is protein rich as well as an excellent source of iron, potassium, and magnesium.  Also, one cup of quinoa contains 5 grams of fiber which is approximately 20% of the recommended daily allowance.  As an added bonus, it is also gluten free for those who need to eliminate wheat from their diet.

Quinoa cooks up quickly and can be substituted in just about any recipe calling for rice or couscous.  With its adaptability and its pleasant, nutty texture, what’s not to like?

One year ago:  Morning Glory Muffins

Black Bean and Sweet Corn Quinoa Salad

Printer-friendly version

Ingredients

• 1 tbl. olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken or vegetable broth
• 1 tsp. ground cumin
• 1/8 to 1/4 tsp. cayenne pepper (I used 1/8 tsp. because I’m a heat wimp)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup frozen sweet white corn
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Directions

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and sauté for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in the cilantro.  Serve warm or at room temp – it is delicious both ways!

Source:  Another great recipe from Mel’s Kitchen Café

Amazing as it is to me now, I never had the pleasure of eating Mexican food until I was in my 30s.  The first time I ever had some guacamole, I was in seventh heaven and wondering where it had been all my life along with tacos, fajitas, enchiladas, refried beans, and any other number of Mexican specialties.

Give me a fish taco and I am a happy camper—it’s one of my favorite kinds of taco.  With Cinco de Mayo around the corner, I wanted to share with you a delicious fish taco with toppings galore and finished off with a tequila lime aioli.

Serve these tacos with a delicious side of black bean confetti salad or a new favorite of mine, black bean and sweet corn quinoa salad (recipe coming) and your dinner on Cinco de Mayo will be a special meal indeed.  Don’t forget the Margaritas!

One year ago:  White Chocolate Cherry Chippers

Fish Tacos with Tequila Lime Aioli

Printer-friendly version

Ingredients for Tequila Lime Aioli

• 3 tbl. tequila
• 1 lime, juiced
• 8 oz. sour cream
• 1/4 cup milk
• 2 tsp. minced garlic
• 1/2 tsp. ground cumin
• 2 tbl. cilantro leaves, chopped
• Salt and pepper

Directions for Tequila Lime Aioli

In small bowl, combine all ingredients and chill for 1 hour.  Season with salt and pepper, to taste.

Ingredients for Fish Tacos

• 1 1/2 lbs. tilapia fillet (or any white fish will do)

Ingredients for Marinade for Fish Tacos

• 1/4 cup canola oil
• 1 tbl. chile powder
• 1 lime, juice of (approx. 2 tbl.)
• 1/4 cup chopped cilantro
• 1 chopped jalapeno chile
• 8 corn tortillas

Taco Toppings

• 2 cups shredded green cabbage
• 1 chopped tomato
• 1 chopped onion
• 1 chopped avocado
• 1 corn on the cob, grilled and kernels remove or 1 cup of frozen corn, thawed

Directions for Fish Tacos

After you have made the tequila lime aioli and it is being chilled, make the marinade for the fish tacos by whisking together the canola oil, chile powder, chopped cilantro, chopped jalapeño and the juice of 1 lime.  Then marinate the fish in this mixture for at least 15-20 minutes in the refrigerator.

While the fish is marinating, you can chop up the rest of your taco toppings.

To grill the fish, use a non-stick spray on aluminum foil or you can use another type of grill pan if you have one (to prevent the fish from falling into the grill).  Grill the fish for approximately 4 minutes on one side, then turn it over and cook for an additional 30 seconds.  Remove from heat and let stand for about 5 minutes.

Spray the corn tortillas lightly with oil and placed on the grill for about 30 seconds and they will come out perfectly.  Alternatively, you can just microwave them.

Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc., and then top with the tequila lime aioli sauce.  Makes approximately four servings.

Source:   Fish tacos adapted from a food.com recipe and tequila lime aioli from a foodnetwork.com recipe—both recipes via my friend Cathy

Are you tired of the same old, same old for dinner?  Are you trying to incorporate more fish in your diet?  Are you looking for quick and easy recipes for dinner?  This tilapia recipe answers all these questions quite nicely—not to mention deliciously.

This is just something I came up with over the years, and it works well with any white fish.  Make a nice fresh salad and serve with a vegetable or two, and you’ll have a very enjoyable dinner on the table lickety split!

One year ago:  Smoked Salmon in Phyllo Cups

Quick and Easy Tilapia with Panko

Printer-friendly version

Ingredients

• 1 to 2 lbs. of tilapia or any white fish
• Panko bread crumbs (quantity is up to you—go light or heavy as desired)
• Garlic salt to taste
• 1 lemon
• 2 to 4 tbl. of butter
• Fresh chopped parsley for garnish

Directions

Line a shallow baking pan with foil or apply a cooking spray to bottom of pan.  Place tilapia on pan and sprinkle with Panko bread crumbs.  Sprinkle with garlic salt to taste.

Squeeze fresh lemon juice over tilapia.  I usually squeeze half a lemon over and then save the remaining half to use at the table for those who want more lemon zip.

Cut butter into small pieces and distribute over the top of the fish.

Bake at 350^o for approximately 10 to 12 minutes or until fish is flaky.  Sprinkle with parsley and serve immediately.

Source:  A frantastic original

Fran’s Notes

This is my first post since the Boston Marathon.  My thoughts and prayers are with the people of my beloved hometown and particularly with the people who were so profoundly and grievously impacted by the events on Monday.  But for the grace of God and a few chance minutes, one of my daughters could easily have been included in that group.