one more post for January.

Is it really February as of tomorrow? Where did this month go? I realized that I only posted about 4 times this month, compared to my average of about 6 or 7 a month. I am going to try to bump that number up a bit. I usually post (food) articles that I like to my twitter account, and I got a suggestion a while back about posting the links on here, so I might start doing that. Anyway, I made a Hot Toddy Pudding Cake this weekend.

I didn’t try it, but I was told that it was good. It took a couple of tries to make it because you really need a shallow pan to bake it in. It is kind of like making a souffle, with whipped egg whites and everything. The mixing method is different from any other cake that I’ve made, and it is very low in flour, and there is no leavening agent except the air that is whipped into the egg whites, and I suppose there’s a lot of steam from all of the liquid added to the mix. So, it should be eaten right when it comes out of the oven, which also makes sense, since it is a HOT Toddy Cake. If you try to make this, let me know how yours turned out! Continue reading

…and now we bring you back to our (regularly scheduled) blogging.

Okay, so I hope you like the changes I’ve made so far. If you are new here, take a look around. I just started filing away the recipes I’ve used and featured on this site in a neat page I like to call the “recipes” page. It can be found at the top of this one. I have just slightly changed the look or “theme” of the pages to be more readable. I am also going to have shorter posts, and the recipes will be after the “jump” (just click on the little ” read more” link.) As previously mentioned, you’ll also be able to find the recipes on the new page.

So here is today’s post: peanut butter-peanut brittle and chocolate pudding


I wanted to try out (or really, use) the Silpat (a silicone non-stick mat used on cookie sheets or jelly-roll pans or any other flat surface to create a non-stick surface that is reusable and easy to clean) and the ramekins I/my mother bought me for my birthday. What better way to try these new kitchen items than to make brittle and chocolate pudding? I couldn’t think of anything either. (Yet.)

Both recipes were actually quite similar in method, and both things are easy to make. Quite simply, add things to a heavy-bottomed pot, wait a bit, add some more things, stir them around, and pour them out. Almost sounds like the hokey-pokey. (Just put your right hand in, etc. You don’t hear the similarities? Hmm…maybe that’s just my inner child poking it’s way out. Get it? POKING? Hokey-POKEy? Huh?) Anyway, if you are still interested in finding out about how to make brittle and/or chocolate pudding, just click away, and I’ll see you after the jump. (Just put your whole-self in…)

Continue reading

butterscotch pudding

Another recipe from my binder was made recently. Butterscotch pudding. Really easy and really delicious.  There are no eggs to temper, which is what makes it great for the home baker.  This also means that it is not really a custard, and it is only thickened by the corn starch. Here’s the my picture and the recipe: ***I had a picture with the recipe on it after my picture, but it was not showing up on some computers, so I removed the picture of the recipe and typed it up for you.***

Butterscotch Pudding
 serves 4. active time: 15 minutes start to finish: 1-3/4 hour


1/2 cup packed brown sugar
2 Tbs plus 2 tsp cornstarch
1-1/2 cups whole milk
1/2 cup heavy cream
2 Tbsp butter, cut into bits
1 tsp pure vanilla extract


accompaniment: lightly sweetened whipped cream

Whisk together sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan. Then whisk in milk and cream. bring to a boil over medium heat, whisking frequently. Then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. pour into a bowl then cover surface with buttered wax paper (or plastic wrap) and chill until cold, at least 1-1/2 hours.