Tag Archives: dessert

The Dreamiest Rice Pudding

30 Sep

First, welcome October, I didn’t see you sneaking up on me… where did September go?? I love how everyone is stepping it up on the fall front, from decorating to baking to checking out the local farm’s Harvest Festival, which opened last weekend. I just wish it was slightly cooler out, it’s a tad too warm for my taste midday but the evenings are definitely starting to get chilly and that leads me to want more cozy dinners and treats.

I happen to be a big fan of comfort food, if you couldn’t tell. When you are in the mood for a sweet treat on a chilly evening (or pretty much any time) one of the most delightful desserts in my opinion is Dreamy Creamy Rice Pudding. This recipe is slightly adapted from my mom’s recipe, I added heavy cream to the recipe to make it that much more amazing.
In my last post I mentioned some of the things I do to help me get home cooked dinners on the table after work midweek. I used another to help me make The Pioneer Woman’s Spicy Stewed Beef with Creamy Cheddar Grits by cooking the beef (which takes 3 hours to prepare) on Sunday afternoon (yesterday) and storing in the fridge overnight and then reheating it on the stove top while I was making the grits.

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It was really tasty, I love the grits especially. I’ve said it before and I’ll say it again, that Pioneer Woman, she really knows what’s up! I could only hope to be as clever and creative as her one day.
After a delicious dinner I was in a mood for dessert, the possibilities were nearly endless. I considered chocolate chip cookies, bundt cake, brownies, etc but the only option that sounded truly amazing was rice pudding. I love rice pudding with it’s gentle sweetness and creaminess that cannot be beat. I like this particular recipe because it doesn’t involve multiple pots and baking dishes like most, it’s relatively quick, and requires few ingredients. This dessert is wonderful chilled or served warm, it just feels like home.

Dreamy Creamy Rice Pudding
3-4 servings
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup medium grain white rice
1/4 cup white sugar
1 tablespoon butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Ground cinnamon for dusting

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Directions:

 Add milk, rice, sugar, butter, vanilla, and salt to a 3-quart saucepan.
 Over medium low heat, heat milk mixture until tiny bubbles  form around the edge, stirring mixture frequently (about 5 minutes).
 Reduce heat to low, cover and simmer 40 minutes or until rice is very tender, stirring occasionally. (about every 10 minutes). Do not leave unattended, this can and will boil over and make a huge mess on your stove top if left unattended. If you see it bubbling up and starting to try to escape the pot remove the lid and stir. When done the rice should be tender, it should be thickened and not overly liquidy.
Transfer to a bowl, dust with ground cinnamon. Allow to cool for about 5 minutes and serve warm.

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This is like a hug in a bowl, I love it and I hope you do too!

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Pumpkin Obsesssion

18 Sep

If you have been following me through my journey from summer to fall, you will have noticed that not unlike many people – once September hits – my life is full of pumpkins. Be it a Pumpkin Spice Latte from Starbucks, pumpkin decor around my house, my friends searching Trader Joes for their oh-so-yummy pumpkin muffin mix, or beginning to make those holiday treats such as pies (my personal favorite). When preparing for entertaining some friends over the weekend I searched through my cookbooks, personal recipes and Pinterest to find the perfect delectable treat to finish off a cozy meal of pot roast, mashed potatoes and roasted carrots, one thing definitely jumped out at me: Pumpkin Dump Cake. Now that may sound like an odd name for a cake but it simply refers to the fact that you are pretty much dumping a bunch of ingredients in the baking dish. It couldn’t be easier!

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My coworker, Jessica (a huge proponent of Pumpkin Dump Cake) was the first to introduce me to this cake and I couldn’t thank her enough. It’s kinda of like a pumpkin pie and a crumb cake. Totally amazing!

I accessed the recipe from The Country Cook.

It has few ingredients and is a synch to whip up. I served mine with homemade whipped cream which I made by adding 2 tablespoons to 1 very cold cup of cream in a bowl (I used a chilled metal bowl) and used by hand mixer to whip until I achieved soft stiff peaks. It took about 3-4 minutes.

Pumpkin Dump Cake

Ingredients:
1 15 oz. can pumpkin puree
1 12 oz can evaporated milk
3 eggs
1 cup sugar
1 teaspoon ground cinnamon
1 box spiced cake mix
1 cup butter melted

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Directions:
Preheat oven to 350 degrees
Spray a 13X9 baking dish with nonstick cooking spray.
In a separate bowl, mix pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until combined. Pour into baking dish. Sprinkle dry cake mix over the top of the pumpkin mixture (should float on top). Drizzle melted butter over top of cake mix.
Bake for 55-60 minutes, may be a little jiggly in the middle when done (not sloshy). Cool for at least 30 minutes before serving.

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My whole house smelled amazing while it was baking away.
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My friends loved it, the topping was crunchy, sweet, and buttery and the pumpkin was a perfect pie filling. I foresee this in my kitchen time and time again. And the best part? I had leftovers! 🙂

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Let Them Eat Cake

25 May

Julia Child once said: A party without cake is just a meeting. I totally agree. I am not a girl who turns down cake (except in the rare instance that I am allergic to an ingredient otherwise if I am turning it down, I must be sick. I just love sweets, particularly cake. I have to say that one very delicious one is the Buca di Beppo double dark chocolate cake so I thought I would share photo from my last encounter with this delicious beauty in all it’s glory! Bon Appetit!

buca cake