Tag Archives: homemade

Butterscotch-ish Pudding

Pudding: Butterscotch-ish and Dark Chocolate Cinnamon

Butterscotch-ish PuddingMy most recent addiction is homemade pudding.  I have always loved pudding and my boyfriend fondly remembers the grand ‘pudding’ affair I had when we first started dating…those little cups of store-bought chocolate pudding were, i’m ashamed to say, a staple in my diet for months.  He thinks my pudding obsession is cute, because he loves how ridiculously excited I can get sometimes about even the simplest homemade project.

So the pudding obsession is back.  Full force.  But because we are trying to make more and more of our food from scratch, I’ve been working away experimenting and inventing my own homemade pudding bliss.  It seems it has been a while since I’ve shared a new recipe…so here are two to try.  The first:  “Butterscotch-ish”.  I made this one up today when I couldn’t decide if I wanted vanilla or butterscotch.  So it lies somewhere delightfully in the middle.  It’s not exactly a ‘skinny’ version of pudding, but doesn’t exactly fall into the naughty category.  I’ve convinced myself that as a woman I need to up my calcium intake…and hey, isn’t pudding just like eating my milk?  The second recipe:  Dark Chocolate Cinnamon Pudding.  This one is a little lighter and can be made with any kind of milk you prefer from whole milk to skim.

Butterscotsh-ish Pudding

3 tablespoons brown sugar
3 tablespoons corn starch
2 cups 2 % milk
2 tablespoons vanilla extract
1 generous glop of butter

Mix the sugar and corn starch in a small to medium pot.  Add the two cups of milk and put on medium-high heat.  STIR CONSTANTLY.  Bring to a gentle boil and reduce heat to low.  Continue stirring on low-heat for a 3-4 minutes.    At this point the milk will have come to a boil and the whole thing will be started to thicken.  During the last minute, add the vanilla and continue stirring.  Turn off heat and stir in the glop of butter.  Scoop into pudding cups, mugs or bowls.  This tastes good served warmed or chilled.  If serving cold, let set for a couple hours before serving.  If you want to prevent a skin from forming on the top of the pudding, place a piece of plastic directly on the surface of the pudding.

Dark Chocolate Cinnamon Pudding

3 tablespoons sugar
3 tablespoons corn starch
2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons of cinnamon
2 cups of milk
1 tablespoon of vanilla

Add the sugar, cornstarch, cocoa and cinnamon to the pot.  Mix and add the milk.  Bring the milk to a boil over medium heatSTIRRING CONSTANTLY.  Once bubbling, bring the heat to low and continue stirring.  The mixture at this point should be starting to thicken.  Continue stirring and cooking on low heat for another 3-4 minutes.  In the last minute add the vanilla.  Scoop into pudding cups, glasses, mugs, or one giant greedy bowl.  Serve warm or let cool.  This one tastes particularly good served warm.  If serving cool, put in fridge and allow to set for a couple of hours.  If you want to avoid having a skin form on the top of the pudding, place a piece of plastic wrap directly over the surface of the pudding.  Enjoy!

The STIRRING CONSTANTLY is very important.  Milk will burn easily.  And burnt pudding makes me sad.

Soup for Sundays: Spicy Sweet Potato and Cornmeal Yummy!

Spicy Sweet Potato Soup and Cornmeal MuffinsOkay, so it’s not really a Sunday…but a holiday Monday is pretty much the same thing.  I worked today, which because I work for myself, really means that I wasn’t nice enough to give myself a proper labour day rest.  But regardless, I did finish up the day with a slow cooker full of curried sweet potato soup and a tray of 12-grain cornmeal muffins.  It has been way way way too long since I’ve done a blog post and I feel like I have so much to share.  I must have at least a dozen posts saved up in my mind, tons of recipes that need to be jotted down, loads of craftiness has been going on…and I’ve even managed to slip in a few swims in the lake and some scenic hikes.

For now…enjoy the end of the long weekend!  Cooler weather blowing in means it is now time to get back to wholesome tummy filling heart warming cooking.  This soup is awesome (and yes, I am tooting my own horn) Enjoy!

Spicy Sweet Potato Soup

4 small to medium sweet potatoes (peeled and cubed)
1 large onion, cut up in chunks
A couple tablespoons or so of ginger, peeled and chopped
a few shakes of dried chilies
1 tablespoon of ground cumin
a couple pinches of nutmeg
2 generous tablespoons of peanut butter
1/3 cup of milk
4 cups of broth (I used vegetable, but you could also use chicken)

I’m not fancy and i’m not precise.  I cook by throwing things into random order…by adding pinches and dashes and handfuls.  So these measurements are not exact and are meant to be played with.  I literally just throw everything in the slow cooker and give it a stir.  Cook on high for 3-4 hours or on low for 6-8 hours.  Once the sweet potatoes have softened…puree in small batches.  Return pureed soup to the slow cooker.  Add a few dashes of salt and pepper to taste.  Voila!

12-grain Cornmeal Muffins12 grain cornmeal muffins

1 cup cornmeal
1/2 cup 12 grain flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tsp baking soda

1 cup milk
1 egg
1/4 cup oil

Throw together the dry ingredients.  Whisk up the wet ingredients.  Blend the two together.  Prepare about 8 muffin cups by greasing with butter.  Add a generous amount to each cup.  Bake in a preheated oven at 425 F for 10-15 minutes.  They’re done when you can push on the tops and they spring back up or when a stick inserted in the middle comes out dry.

Sour to Sweet: Saving the Weekend with Jam Drop Cookies

Jam Drop CookiesIt was a rough weekend for me with three market sales in a row and hardly any sales.  I drove all over Peterborough and Haliburton County…loaded and unloaded the car…and spent a lot of time trying to hide in the small sliver of shade provided by my market tent.  I returned home Saturday night with my car full of everything I didn’t sell, a 12 pack of beer, a roasted chicken and some fresh sweet Ontario grown corn…fully prepared to rescue my weekend.  Saturday night I ate up a giant feast that included fresh organic green salad and corn, chicken, rice and a beer that went down all too easy.  Sunday was truly the sweetest day of the week.  I decided not to touch a single work related thing.  I completely ignored the mess of my studio, the boxes that need unpacking, the table that needs to be put back together and the paperwork in need of completion before my meeting this week.

I finished off the book I’ve been reading (The Poisonwood Bible by Barbara Kingsolver…one of my favourite authors), read a bunch of my favourite blogs and started working again on my family tree.  Some small success came out of my sunday research which included finding my grandfather’s registration draft papers from world war 1, marriage records for my grandfather and his sister.  The names of my great and great great grandparents.  And a record of what appears to be a brother who died fairly young and a sister who died one day after birth.  That’s a lot of family tree loot for one morning of research! Blayne and I scuffled off in the afternoon for the library.  This has to be one of my favourite things to do..when I have lots of extra time and can go up and down the rows reading the backs of books and emerging much later on with an impressive (almost too heavy to carry) stack of books.  I picked up a new book to read (a biography of Alexander Graham Bell by Charlotte Gray); along with some recipe books (the newest from Jamie Oliver), knitting books and a delightful book on green crafting.

Feeling nostalgic and reminiscing about my home town…I pulled out some old recipe books and baking notes and decided in the late afternoon to whip up a batch of cookies that I believe I haven’t made since I was a kid.  Jam drop cookies  (called Bright Eyes Susans in one of my recipe books) are buttery pieces of yummy with generous dollops of jam in the middle.  I whipped these up in no time and enjoyed them after a walk on the trail with a cup of vanilla rooibos.  Sunday was complete!  and completely satisfying!Jam Drop Cookies

Here is my recipe:

3/4 cup butter
1/2 cup sugar

2 egg yolks

1 3/4 cup all purpose flour

half a cup of shredded sweetened coconut

jam (I used homemade strawberry vanilla and peach).

Cream the butter, sugar and egg yolks together.  Slowly add the all purpose flour until fully combined.  Make the dough into 1 inch rounds and roll in the coconut.  Place on the cookie tray approximately 2 inches apart.  With your thumb press a dent in the middle and add 1/2 teaspoon of jam.  Bake in a preheated oven at 375 degrees F until the bottoms are brown (but the cookies should still be white and slightly soft).  This takes about 8 to 10 minutes.