My son Elijah loves him some rice pudding. And he loves him some coconut too. So I took my Grandma's old-fashioned recipe and put a few spins on it. Delicious, it was. Enjoy!
Coconut Vanilla Bean Rice Pudding
1 cup Medium-grain rice
1/2 cup Brown Sugar
1/2 cup Coconut Palm Sugar
1/2 cup shredded coconut
4 cups Canned coconut milk
4 cups Whole milk
1 whole vanilla bean, split
Mix all ingredients in a pot and let it simmer over low heat for about an hour, stirring constantly. Once the rice is fully cooked and the pudding is to the consistency that you like, take it off the heat, and let it stand for 10 minutes. Add the following:
3 eggs, beaten slightly
1/4 c. cream
Mix well, and cook on low for another 3-4 minutes, stirring constantly. Let it cool slightly, and serve to hungry eleven year-old boy.
Yes, peanut butter will be a reoccurring theme here. Yes, these brownies will induce pleasurable convulsions of which I claim no responsibility for. And yes, you may need a cold shower and a cigarette afterwards. I have been making the same brownies since middle school. It is my basic go-to, dress up however I see fit, stand-by recipe that has stood the test of time. I've cream-cheesed it, fudged it, minted it, turtled it, and yes - I've even cookied it. Not surprisingly, though, my favorite way to get my brownie ready for the dance is with....peanut butter (surprised? I know, me either)
P.B.O. Brownies (If I have to explain what the acronym stands for, do not attempt to bake)
CREAM 2 sticks of butter and 2 cups of granulated sugar
ADD 4 eggs and 1 teaspoon vanilla and mix until smooth
SIFT 1 1/2 cups of flour with 3/4 cup cocoa and 1 teaspoon of salt.
ADD the dry mixture to the wet mixture slowly until fully incorporated.
FOLD in 1 cup of semi-sweet chocolate chips
SPREAD in a 9x13 pan that has been greased.
MIX together 3/4 cup of really good peanut butter with 1/3 cup brown sugar
DOLLOP the peanut butter mixture on top of the brownie batter and swirl.
BAKE at 350 degrees for roughly 20 minutes. You dont want to overbake these bad boys.
COOL , cut into squares, and let the foreplay begin!
*sigh* My love of baking has not been kind to me over the years. I love what comes out my oven. And I love it goooood. My hips and thighs, not so much. So I'm back at the gym, and back on the volleyball court. So far so good. When I'm eating well, I like to have healthy choices ready and available so it's easy to choose it over the leftover Christmas candy hiding on top of the fridge, screaming my name (I will come for you york peppermint patties, soon enough, just be patient).
So I like to whip up Omlette Muffins. Nothing fancy, just glorified eggs baked in a muffin tin - baked to perfection and stored in the fridge in a ziploc bag for easy access. They say you should never trust a skinny chef, but I'm pretty sure a good cookie is still a good cookie, even if some hot Tongan woman with ripped abs baked them up. And when I meet her, I will let you know....
BEAT 8 eggs and a splash of milk in a bowl (or you can use Egg Beaters)
ADD your omlette ingredients (meat, cheese, etc.) For this particular batch, I added a box of frozen chopped spinach (thawed and drained) and a small handful of Monterey Jack Cheese.
GREASE muffin tins or spray with PAM.
FILL each with 1/4 cup of mixture.
BAKE at 350 degrees for about 15 minutes.
COOL completely in muffin tins so each muffin sets.
Store in an air-tight container or ziploc bag in the refrigerator. They probably freeze well, but I doubt you will have any leftover to test the theory.
I have a long standing love affair with peanut butter. Just the mere thought of licking a spoonful of it sends me into a foodgasm. Growing up, our breakfast staple was Peanut Butter cereal. I have fond memories of eating the warm cereal laced with crunchy Adam's natural and swirls of honey before heading out to the beach. It was my Grandpa's favorite as it is mine, and now my kids. Here is the recipe in its beautiful simplicity.
I think there is a rule somewhere in the parent manual that states pancakes are to be served the morning of a sleepover. At least that is how I remember it growing up. Pizza, Blockbuster VHS rentals, staying up past midnight....and pancakes! Ok so no videotapes were to be found (unsure if the kids even know what those are anymore) and the pancakes we cooked this morning....well, they aint yo mama's pancakes. From the moment we stumbled across Rainbow pancakes, we adored the concept. Our version is less technicolor-ific as we used less food coloring, and also decided upon a silver-dollar size, so we could indulge in a full rainbow, without carb-ing ourselves to death.
No recipe necessary, just some good ol' pancake mix and imagination...
Everyone has an ace in their back pocket. For Rachel Ray, its Vodka Cream Pasta, for my grandmother it was pretty much anything she cooked, but for me? That ace would be the Irish Car Bomb Cake. Booze and cake....I know right?! Ta'a swept me off my feet from the first night we met. When we first started dating and he invited me over for dinner, I knew I had to whip out the big guns. He was making Cornish Game Hen, hello! I had to show up. And I mean...SHOW UP. He was just too special not to lure him into my drunken chocolatey vortex of goodness. I maintain that it was my cake that has kept us going strong, but of course - he claims it was his spectacular hens. Agreeing to disagree has never tasted so good....
Warning: May induce increased levels of sexual attraction
1 cup stout Guinness
1 cup butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream or plain yogurt
Preheat oven 350. Melt butter with the Guinness and cocoa in a saucepan and whisk to combine, then cool slightly. Beat together eggs and sour cream and add to beer mixture. Mix all dry ingredients together and slowly add to wet ingredients until fully incorporated. Pour into a lightly greased and lined springform pan and bake for 45 min- 1 hour. Cool and remove from pan.
3 to 4 cups confections sugar
1/4 lb. butter
3 to 4 tablespoons Baileys Irish Cream
Whip together and frost just the top of the cake.
8 ounces semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons butter
2 teaspoons Irish whiskey
Heat cream until scalding, pour over chocolate in a bowl and stir til smooth. Add butter and whiskey and stir to incorporate. Drizzle on top to complete the Irish Car Bomb experience. Proceed to sing your favorite Irish drinking song and have a slice or 2....or 5.