When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma really liked it. So I tried to find some more recipes using chia seeds, and I came across this recipe for pumpkin pie chia pudding. Read the rest of this entry »
I was making an Indian dinner for company, and Derek decided that he needed to make rice pudding for dessert. He used this recipe from Alton Brown. The recipe has received excellent reviews. I’ve never had a rice pudding I’ve loved, so I had pretty low expectations. But I enjoyed it. The raisins and pistachios were tasty, and I liked the freshly ground cardamom. (I’d probably add even more if we ever make rice pudding again.) That said, given all the wonderful desserts in the world, I don’t think this one is worth the calories. Derek had higher expectations than me, and ended up a bit disappointed. He thought there was too much rice and in general just too much “stuff.” Read the rest of this entry »
One of the desserts I remember best form childhood is silken chocolate tofu pie. I know, it doesn’t sound that great, but it was creamy and rich and chocolately and sweet… I loved it. My mom used to bake it in a graham cracker crust which made it even better. But I also loved it uncooked right out of the food processor. When I lived in the co-op I used to make the pudding with lemon juice or grapefruit juice for a little extra bite. I liked the stark contrast between the sweet pudding and the sour juice. Other co-op denizens didn’t like the combination of citrus and chocolate and soy as much as I did. I didn’t mind though, because that way there was more for me. I tried making the pudding for Derek long ago, but he was disturbed by the strong underlying soy flavor, so I stopped making it. But last month I had a few boxes of silken tofu lying around that needed to get used up, and so I decided to try making tofu chocolate pudding again. Read the rest of this entry »
Derek has been raving about sticky toffee pudding for a little over a year now. I finally got to try it when we went to Scotland last September. I tried a number of different restaurant versions, and although I don’t know exactly what it’s supposed to taste like most of them seemed to miss the mark a little. Derek wanted to try to make it at home, and I said fine–next time we have company. Well, a few weeks ago, right before leaving for Spain, we ended up with 5 guests over for dinner. The menu was mostly Italian (salad with roasted winter veggies and walnuts, white bean soup with fennel and rosemary, and cacio e pepe pasta). But our dessert was Scottish.
Derek looked around online to try to find a recipe for the kind of moist sticky toffee pudding that he prefers, and ended up selecting a sticky date toffee pudding recipe that had excellent reviews on epicurious.com. I printed out the recipe, but unfortunately didn’t read the reviews myself. If I had, I would have been more prepared for what followed. Read the rest of this entry »
When I was a kid I used to love my mom’s tofu pudding. My favorite flavors were chocolate and pumpkin (but not together). Sometimes she’d make a pie by pouring the pudding into a pie crust and then baking it, but more often we’d just eat it as a pudding, sans crust. Read the rest of this entry »