Sometimes I Shove Spoonfuls Of Chocolate Pudding Into My Mouth

Sometimes there is nothing better than a heaping spoonful of dark chocolate pudding shoved into your mouth. I do this often. Just like that. Shoved into my mouth. It's great. You should try it sometime.

This chocolate pudding recipe comes together fairly quickly. Just a few high quality ingredients and you'll be on your way to spoonful heaven.

Based on the Martha Stewart Recipe found Here

Ingredients

2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings

Directions

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.

Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

Lemon Ice Cream Perfect For Summer

Refreshing Ice Cream Recipe Perfect For A Summer BBQ


When it comes to desserts I'm more of a lemon guy.  This lemon ice cream really does the trick for me.  It's creamy and tangy and full of lemon flavor without being overwhelming.  I sort of think of it as lemon curd in ice cream form.

This recipe is perfect for a Summer BBQ.

Lemon Ice Cream

• 1 1/2 cups whole milk
• 3 cups heavy (whipping) cream
• Zest stripped from 2 lemons
• 1 cup sugar
• 6 large egg yolks
• 1/4 teaspoon kosher salt
• 2 teaspoons freshly squeezed lemon juice

Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

The Very Best Lemon Curd Recipe

 Lemon curd has to be my all time favorite dessert.  I spread it on toast or scones in the morning, and lately I've been eating it by the spoonful after dinner as a dessert.  The only thing that use to bother me about lemon curd is sometimes I would get a distinctive "eggy" flavor from the curd.  After reading an article in Cook's Illustrated I learned that it's the egg white that adds the sulfur-like flavor, so removing it would eliminate the bad taste.  Immediately I decided to alter my favorite lemon curd recipe and low and behold, the very best lemon curd recipe is born!

This recipe is adapted from the Barefoot Contessa.

Ingredients

• 3 lemons
• 1 cup sugar
• 1/4 pound unsalted butter, room temperature
• 5 extra-large egg yolks, egg whites removed
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Easy Fresh Strawberry Pie

It's officially strawberry season! When I think of strawberries, I think fresh strawberry pie. Mostly because it's super easy to make, yet totally delicious. To make it extra easy, buy a pre-made pie crust....don't worry, I won't tell anyone.

fresh strawberry pie in second part of post...

Ingredients

1 pre-made pie crust, baked according to directions
2 small baskets of fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice

for the glaze:

1 8-12oz jar strawberry preserves...the amount doesn't have to be exact
2 tablespoons triple sec, or any other orange liquor
1 teaspoon lemon zest

Directions

Cut strawberries in half and place in a bowl with sugar and lemon juice. Let macerate for five minutes. Meanwhile, make glaze by placing all ingredients in a medium size saucepan over medium heat. Stir and combine just until preserves melt into a thick glaze.

Strain juices from bottom of bowl and combine glaze with strawberries. Dump strawberries into pre-baked pie crust. Serve with a huge dollop of fresh whipped cream!

Pecan Sticky Buns

print recipe

Pecan Sticky Buns

by Danny April 29, 2009

The Barefoot Contessa strikes again! Plain and simple, these are easy and scrumptious.

Ingredients

1/2 cup Unsalted ButterSugar 1/2 CupCinammon 1/2 Cup

Instructions

Mix sugar with cinammon

Details

Prep time: 30 mins Cook time: 45 mins Total time: 2 hour Yield: 12 Servings

Tons of Lemon Desserts!

I've always been more of lemon fan when it comes to desserts....so imagine how I felt when I found this...

Lemon Desserts and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Classic Lemon Curd Recipe

By Danny

Lemon Desserts

When it comes to dessert, I definitely choose lemon before I do chocolate. Don't get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent's backyard, and once I filled a huge bag, I came home and made lemon curd!

Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!

Classic Lemon Curd Recipe in the second part of the post...

Ingredients

• rind of 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter; room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you're done! Cool and enjoy on a scone or refrigerate!

Lemon Custard Cakes

By Danny

It's Like Cake AND Custard!

Welcome Stumble Upon readers! Thanks for stopping by...if you're looking for more lemon dessert recipes, make sure to check out this CLASSIC LEMON CURD recipe.

Lemon desserts are my all-time favorite! I love finding recipes that take classic lemon desserts and give them a delicious twist, like these GRAPEFRUIT LEMON BARS. So I recently found this recipe in an old Everyday Food magazine and it was divine! The best part of this dessert is that the top is cakey and soft and the bottom is silky and custardy!

Lemon Custard Cake recipe in second part of post...

Ingredients

• 3 large eggs, seperated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt

Directions

Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place them in a roasting pan or baking dish. In a large bowl whisk together egg yolks and granulated sugar until mixture is light. Whisk in flour and lemon zest, and gradually add juice, then milk.

Whisk egg whites and salt until soft peak form. Gently fold egg whites into lemon-egg mixture. (the batter will be thin) Divide batter among prepared dishes. Place pan in oven and fill with boiling water to reach halfway up. Bake until puddings are puffed and lightly browned, 20 to 25 minutes. Enjoy!

Chocolate Whiskey Bundt Cake

By Danny

New York Times Chocolate Cake

A coupe of weeks ago I made this Barefoot Contessa Chocolate cake, and clearly I didn't get my fill because while recently perusing the New York Times I ran into this recipe for Chocolate Whiskey Bundt Cake and I HAD to make it like, right away!

I made it. Ate it. Then made it again. It was that good! Luckily I took the second one to a Christmas party, and let me tell you, it was a hit! This cake is velvety, and bitter, and rich without being overwhelming. A total hit!

Recipe after the jump...

New York Times Chocolate Whiskey Bundt Cake

1 cup (2 sticks) unsalted butter, softened, more for greasing pan

2 cups all-purpose flour, more for dusting pan

5 ounces unsweetened chocolate

1/4 cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1 cup bourbon, rye or other whiskey, more for sprinkling

1/2 teaspoon kosher salt

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

Confectioners’ sugar, for garnish (optional).

1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.

Chocolate Layer Cake Recipe

Classic Chocolate Cake

I love classic recipes! This is a fantastic recipe for a classic chocolate cake. It's one of Ina Garten's recipes, so you know it has to be good! What I like the most about this recipe is that Ina always adds coffee to her chocolate desserts because the coffee actually brings out the flavor of the chocolate!

Classic Chocolate Cake Recipe after the jump...

Barefoot Contessa Classic Chocolate Cake

Cake

1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee


Frosting

6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners’ sugar, sifted
1 tablespoon instant coffee granules

1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

4. MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Banana Upside Down Cake with Walnuts and Caramel

By Danny

Best Banana Cake Recipe

I found this recipe in an old Bon Apetit and decided to try it. I'm a big fan of BANANA BREAD, so any dessert that vaguely resembles it, I'll try! This is a fun cake because it's a bit of a twist on the classic Pineapple Upside Down cake! I mostly like it because it seems like such an old fashioned type of cake!


Banana Upside Down Cake recipe after the jump...

Banana Cake Recipe

Topping

1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces

Cake

1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 cup mashed ripe bananas
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract

For the topping: Spray 8-inch round cake pan with 2-inch high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.

Cake: Preheat oven to 350 degrees. Sift four first ingredients in to medium bowl. Beat butter and both sugars with electric mixer for about 4 minutes. Beat in eggs 1 at a time, them mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan and level. Bake cake until tester inserted into the center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan, and flip over. Cool for an additional 15 minutes. Enjoy!

Easy Apple Crumble with Nectarines and Cinnamon

By Danny

How To Make Apple Crumble

I've never been a huge fan of fruit cobblers. I'd rather have pie. But pie is so complicated to make that I sometimes wish that cobblers did it for me...that is until I discovered the crumble! I love crumbles because it's sort of like pie, but without all of the fuss. Plus, you get a yummy crispy and crumbly topping! This recipe combines two of my favorite fruits: Apples and Nectarines!

Recipe after the jump...

Apple Crumble with Nectarines and Cinnamon

2 Apples, peeled and thinly sliced
2 Nectarines, peeled and sliced
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup sugar
1/4 cup all-purpose flour

For the Crumble:

1 cup all-purpose flour
1/3 cup sugar
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinammon
1 stick cold unsalted butter, diced

Add all of the ingredients for the fruit in a large bowl. Let sit for 5 minutes. Place in a 9 x 9 square inch pyrex baking dish. For the topping, combine all of the ingredients in a bowl of an electric mixer. Mix until butter is the size of peas. Squeeze the mixture with your hands to make large crumbles and sprinkle evenly over fruit. Bake for 50 minutes in a 350 degree oven, or until top is nice and brown!

Grapefruit Lemon Bars on Brown Butter Shortbread

By Danny

Lemon Bars With A Twist!

I love lemon bars! I'm not a huge fan of super sweet desserts(much to Michael's dissapointment)so getting to use lemon in desserts is perfect for my palate! These lemon bars were inspired by our recent SF trip.


Grapefruit Lemon Bars after the jump...

Modifying Recipes

Tartine Bakery makes the most amazing lemon bars. So as soon as I got home, I started experimenting with my own recipe. I've always used The Joy Of Baking as my resource for lemon bars, so over the years I've adjusted the recipe and made it my own. This latest version incorporates fresh grapefruit juice instead of lemon juice. The grapefruit juice ads an amazing bitterness that is complimented by the slightly savory brown butter shortbread crust. Very yummy!

Grapefruit Lemon Bars on Brown Butter Shortbread

Crust

1/2 cup Confectioners Sugar
1 1/2 cup all-purpose flour
3/4 cup unsalted butter at room temperature

Filling

1/2 cup all-purpose flour
2 1/4 cups sugar
1 cup grapefruit juice
2 tbsp lemon juice
Zest from 1 lemon
6 large whole eggs
1 large egg yolk
pinch of salt

Butter a 9 b 13 inch baking pan and preheat oven to 350 degrees. Make the crust. Mix flour and confectioners' sugar in a bowl. Place in a mixer with a paddle attachment and add butter. Mix until a smooth dough forms. Transfer dough to prepared pan and press evenly. Bake the crust until an even brown color forms over entire crust. About 25 to 35 minutes. Make filling. Mix flour and sugar in a bowl. Add grapefruit , lemon juice, and zest. Whisk to dissolve the sugar. In a separate bowl mix eggs with salt. Add the eggs to the grapefruit juice mixture and whisk until well blended.

When crust is ready, pull out of oven and pour egg/grapefruit mixture directly into hot crust. Return to oven and lower temparature to 300 degrees and bake until center of the custard is no longer wobbly...about 40 minutes. Let cool completely and then place in refrigerator until well chilled. Cut and enjoy!

Open Call For Fig Recipes!

By Danny


Feast your eyes on these delectable figs! They come straight from my grandma's backyard. Only problem now is, what to make with them?

Do you have any spectacular fig recipes? If so, send me a link here and I'll post the results! Or leave a comment with some scrumptious ideas!

Melon in Rum-Lime Sauce!

I posted this recipe yesterday and it sounded so delicious that I couldn't help but make it today. I didn't follow the recipe to the tee, but I did make the rum-lime sauce exactly like the recipe said.


I also added some ground cayenne pepper at the very end to give it a bit of spice and kick. This recipe is absolutely delicious! It's slightly tart and mildly sweet. Make sure that you chill it for plenty of time, otherwise it wont be as yummy!


Melon in Rum-Lime sauce with Cayenne Pepper

Follow recipe above and sprinkle with cayenne pepper before serving. Enjoy!

Vintage Recipes from LIFE Magazine

Michael has this great book called "Great Dinners from LIFE Magazine" from 1969.


The book is great because it's a collection of menus arranged by season. Here is this great recipe for a summer fruit dessert. I could also imagine this recipe working as a light appetizer during a BBQ!

Melon in Rum-Lime Sauce

1 cantaloupe
1 small honeydew melon
1/8 of a small watermelon
1 cup fresh blueberries
2/3 cup sugar
1/3 water
1 teaspoon grated lime rind
6 tablespoons lime juice
1/2 cup light rum

Use a melon scoop to form the fruit into small balls. In a small saucepan, mix the sugar and water; bring to a boil, reduce heat and simmer for five minutes. Add the lime rind and let cool at room temperature. Stir in the lime juice and rum. Pour the sauce over the melon balls and berries and chill covered for several hours. Decorate with sprigs of mint and add additional rum if desired!

Pies Baked in Tiny Jars!

I totally completely love this! This is such a good dessert idea for a dinner party. Each guest would get their own individual pie!


Plus, I like how slightly naughty this picture is. Oh, come on? Don't hate. You know you were thinking the exact same thing!

Pies Baked In Tiny Jars - Via Not Martha

Award Winning Cupcake Recipe!

I just found this great recipe via The Kitchen blog. It's for Chocolate Beer Cupcakes with Salted Caramel Icing! I really love desserts that have a bit of savory flavors so I'm dying to make these! The recipe comes from The Brooklyn Kitchen blog. Start Baking!