Homemade Tapioca Pudding

Happy last day of August!

I imagine many of you have sent children, grandchildren, neighborhood children all back to school or are about to.  While it was an uneventful summer for us, that is OK, I would take uneventful over risking bad events any day!  I hope you all enjoyed the season of sun and fun!!

 If you are like me, you are ready for fall, and you are ready to hit it hard!  Along with that, for me anyway, comes being back in the kitchen making more homemade foods.  I find in the summer I do a lot of "cheating" because it is just to hot to be in the kitchen!

My husband was asking for homemade tapioca pudding so I threw this video in as well for you visual people!  (Don't forget to SUBSCRIBE to my YouTube Channel!)

Without further adieu, let's get to this delicious homemade pudding! 

1/2 cup small tapioca pearls
1 cup water

4 cups milk
3/4 cup sugar
2 eggs
1 T vanilla extract

PRESOAK your tapioca pearl in a bowl of water.  Let sit 6-8 hours.

In a cold saucepan, add in DRAINED tapioca pearls, milk, and sugar.  Mix to combine.  Over medium heat, bring to a simmer and simmer until the pearls are soft.  It can take anywhere from 15-30 minutes.  It depends on the size of pearls you are using, and how long it takes them to soften the rest of the way!  Stick with it and stir often!  NO BOILING just a nice simmer.

Whisk eggs in a separate bowl.  Add in a ladle of hot tapioca mixture to temper the eggs.  mix together and add one more ladle to bring the temperature of the eggs up so when you add them to the pudding mixture they won't scramble.  When that is accomplished add back into the pudding mixture and simmer another 3-5 minutes, until the pudding mixture separates on the back of a spoon or close to it.  Add in vanilla, mix it in completely, pour into a bowl and either serve warm or chilled!

ENJOY this delicious treat!  In fact, send it to school in your children's lunches!  YUM!

Peanut Butter Pudding

Hello everyone!  Long time, no see, I know.  I wish I could share with you all that has been going on, but without permission from family, I can't do that.  What I can say is that I appreciate every good thought, every good vibe, every prayer, every little private message, and tweet, and Instagram message.  Knowing I have this troop of friends I have never met, sending positivity our way, is a gift that I consider a blessing.  Thank you to you all for sticking around a dead silent page, and still visiting the website regularly anyway.  My greatest thanks for that.

That being said, I decided to remake a recipe that I used to have up on the website.  I paired it with edible chocolate bowls and it was a hot mess.  It looked like a pile of vomit in a brown bowl and let's just face, it was NOT so delicious to look at.  Oh, that whole chocolate bowl fiasco...  ESPECIALLY for a woman who is terrified of balloons.  Stop laughing............OK,  don't.

This pudding is my husbands dream in a bowl.  No, I am not kidding.  OMG.  My puppy is under my desk and I just felt her breeze over my toes...let me get the cardiac kit.

Anyway back to heaven in a bowl.  Yes, if you love peanut butter it IS.  I would not personally recommend chunky peanut butter but, the world is your sandwich.  Make sure to take a little taste of this while it is warm.  Then prepare for a life changing moment.

Here is what you need:
1/2 cup granulated sugar
2 T. cornstarch
1/4 tsp. salt
1 1/2 cup milk
1/2 cup half and half
3/4 cup creamy peanut butter
1 tsp. vanilla extract

In a medium sized pan, combine sugar, cornstarch, and salt.  Gradually whisk in the milk and half and half.  (NOTE : IF you do not have, half and half on hand, use 2 cups of milk.  I do it often!)  Place over medium heat and bring the mixture to a boil, whisking constantly.  When it begins to boil, reduce the heat to low and boil for one minute, continuing to whisk baby!

Remember that part about reducing the heat to low, or you WILL be eating this burnt and I won't feel bad! HA!  Remove from the heat, and whisk in the peanut butter and the vanilla extract.

Keep whisking until your pudding is smooth.  Pour the pudding into a dish and cover with plastic wrap, making sure the plastic wrap touches the top of the pudding all the way around!

If you don't you will get that funky skin that some people find appealing (insert barf noises) that is especially gross when it is the color of peanut butter.  Chill until chilled. (teehee)  2 hrs. should do it!
ENJOY!

Banana Poke Cake with Cream Cheese Brown Sugar Frosting

Once again, I apologize for this spotty, at best posting schedule.  My parents need raised, my grandchildren moved to town, and my sister from Cinci was here for a week, and, and, and....   I swear when September hits, I will be back on schedule.  I appreciate all of you who have stuck around and continue to support me here, and on social media!  Make sure to join me on those if you haven't!  I love your comments here on the website, please keep them coming!

So, back to the raising of my parents.  Pffftt.  My mother has the audacity, after raising 10 kids, and living 81 years, to have an OPINION!  Can you believe it?!?  I spent a week, a couple of weeks ago and needed to run for some groceries.  My mom needed her bananas, for her ritual cereal and banana breakfasts.  She sent me with a list and as I perused the produce section, which by the way in my hometown grocery store is like the size of your living room, I saw a bargain bin!  YES!  An entire bag of bananas for .69!  I nabbed them up, continued my shopping and headed for home.  When I walked in with my finds, my mom gives me this "look".  It was a look I have seen often, one of disappointment and, oh wait, let me clarify I never actually did anything to get that look in my younger days.  Do you believe me?  Anyway I got this, "Chhhrriisssss, those bananas are way over ripe".  Excuse me Marlene?  I can remember a day, she would have just cut out the dark spots, saved them and used them for banana bread and eaten or fed us the rest of the banana.  Kids are grown, and diva queen wants her bananas a little "green"?!?  (for anyone who at this point thinks I am serious, please know, in my family, we tease, we laugh and we joke, I adore my mother and she deserves whatever she wants!) 

So the point is, I took my bag O' bananas and I brought them home.  Hmmppfff.  This cake was born from them and I think you will agree, she can keep her GREEN bananas!  Overripe ones always turn into something amazing too!

Don't ask how I know this, but this cake freezes like a dream and I kind of liked eating a piece half frozen!

2 cups flour (all purpose)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup softened butter
2 cups sugar
2 eggs
3 very ripe bananas, mushed to perfection
1 box instant vanilla pudding

Preheat oven to 350 degrees F.  Spray a 9x13 pan with nonstick cooking spray and set aside.  Combine all ingredients EXCEPT flour.  When all ingredients are well combined, add in flour just until mixed.  Pour into prepared cake pan and bake 40-50 minutes.  When a toothpick comes out clean it is done!  Let cool completely.  Using the round handle of a spoon or whatever else you can find with a round end, (I shutter at what people might use), poke holes all over the cake.   Prepare pudding per package directions and slowly pour over the cake.  Refrigerate for 15 minutes while you prepare the frosting!

Cream Cheese Brown Sugar Frosting
8 ounces cream cheese, softened
1 tsp. vanilla
1 1/2 cups brown sugar, packed
3 T butter, softened
1-2 T milk.

Combine, cream cheese, vanilla, brown sugar and butter.  Beat for 3-4 minutes, until creamy and smooth.  Add in milk according to how you like your frosting.  Less milk for stiffer, more for thinner.  Spread over cake and sprinkle with nuts of your choice, IF you choose!  Enjoy!

Dirt Cake

Good afternoon friends.  My husband has been asking me to make this for so long I feel terrible.  I don't even remember how long it has been but I can tell you it has been months, if not a year or better.  I love this dessert, and I love my husband so I am not sure what took so long. 

I can remember the first time I had this.  I was a kid, and I was THRILLED with the whole concept of eating worms from dirt.  OMG, what does that say about my developmental health?  Well, anyway, I have made it several times throughout my adult life, a few times in a sand bucket from the toy section, using the shovel as the spoon to serve.  I have done it in a flower pot and used a clean new trowel to serve it.  You can really do a million things with this, so I encourage you to be creative, it is so fun.  AND delicious!  By the way, I used more Oreo's than I ever have on this recipe I won't be going back to using less anytime soon. 

2 pkgs. Oreo cookies
1 pkg. cream cheese (8 oz.)
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 -12 oz.tub Cool Whip
2 -3 1/2 oz. pkg. instant vanilla
1/2 tsp. vanilla
gummy worms

First of all find a container.  Traditionally you can do this in a CLEAN sand bucket with a shovel (toy section) or a clean flower pot.  I did mine in my Pampered Chef Trifle bowl, you can even do it in a plain bowl, just pick your vessel my friends, pick your vessel!

Now, let's start with the Oreos!  In a food processor or in a Ziploc with an instrument of mass destruction, get ALL of the Oreos into crumbs, FINE crumbs and set aside.  Mix butter, cream cheese and sugar and vanilla together with your electric mixer or stand mixer (using whisk attachment).  Then add in milk, and pudding.  Whip for 2-3 minutes, until blended and fluffy.  Now add in your whipped cream, beat into mixture.  Decide how many layers you think you want and take some cookie crumbs and layer than into the bottom of your container.  Then, layer on some pudding mixture.  Rinse and repeat, ending with the cookie crumbs to simulate the DIRT!  As you're layering the ingredients, place several gummy worms and /or critters in the "soil".  Chill in refrigerator for 3 to 4 hours before serving

I am sure you have had this before, or you WISH you had it before, but now, you CAN have it.  ANYTIME you want it!  This made my hubby happier than a worm in dirt!

Your "dirt makes for a happy hubby" Chefwannabe

Grecian Orange Cake

You all know by know I have been spending a lot of time at my mom and dads house.  AKA my "ancestoral home".  HAHA!  So we have spent a lot of time talking about old recipes, going through old cookbooks and when my mom had her "lightbulb" moment about this cake, I thought she was going to drop on her bad knees, risking a visit from the ambulance to beg me to make it.  I finally did!  Now she REALLY owes me cookies.  This cake was often made by her and/or her best friend Sharon who is our second mom.  Their family has 9 kids, ours has 10.  We were quite a group! 

I can't wait to share this delightful beauty with you.  It is a cake from days gone by for my mom and siblings, but I, never have eaten it.  My mom is sure I did, but never that I recall.  When I brought this cake up to my some of my siblings I got responses like, "OHHHHH, I LOVED that cake" and "Mom and Sharon used to make this cake", and simple "yuuummmmmmmm"!  I decided I must get the recipe and try it.  News flash, NOBODY has the recipe anymore.  What?  How could something that is evidently so amazing, be lost?!  I found the recipe on cooks.com and both "moms" agreed it was the recipe they made.  Here are these 2 crazy amazing ladies at my moms 75th birthday party!

So in honor of my mom and the woman who treated us like her own I present to you, Grecian Orange Cake!  I love you both!

You will need:
Yellow Cake Mix
4 eggs
1 pkg instant lemon pudding
3/4 cup vegetable oil
3/4 cup water

Glaze:
1/2 cup orange juice concentrate
2 cups powdered sugar (confectioners, icing)
2 tbsp. melted butter

Combine all ingredients  for the glaze and set aside. 

Preheat your oven to 325 degrees.  Combine cake mix, lemon pudding, oil and water.  Whisk or mix untl completely combined and smooth.  Spray or grease a bundt cake pan and pur batter into it.  Level your batter and bake for 45 minutes.  Immediately after you remove it from the oven, leaving it in the pan, poke holes with a skewer.  DO NOT poke them all the way to the bottom, maybe 3/4 of the way down.  Pour half of the glaze mixture over the top.  Let sit for 15 minutes.  Remove onto a plate or cake stand or platter, Let sit another 5-10 minutes.  Pour the rest of the glaze over the top and dig in!

Hoping this recipe brings you as much happiness as it does the Smith and Novosad families!

Your "memoriiieesss, like the corners of my mind" Chefwannabe

Banana Cream Pie Bars

Guess what?!  Today I am sharing a new friends recipe with you.  I was perusing Facebook on Sunday and like a beacon of light came this beautiful photo of  "Banana Cream Pie Bars".  I heard angels yodel and knew my husband was going to go "bananas" over it.  Funny, eh?!

ANYWAY......

Jen from Peanut Butter and Peppers was kind enough to say "YES" when I asked her if I could blog these and share with you.  When you visit her website you will see she has been on a weight loss journey in the past, so she made these with sugar free pudding, fat free cool whip and different cookies.  I used what I had on hand, but I don't see any reason I won't make it that way next time.  We LOVED these.  My recipe you will see is a bit different from hers, but not much.  You can find the original recipe here.  Give her a visit on Facebook!

24 Nilla wafers
2 tbsp butter, melted
8 ozs cream cheese
1 box of banana pudding (instant)
2 8oz containers of cool whip
2 bananas sliced

In a food processor or whatever you use to make things into dust, use it.  Add in your nilla wafers and melted butter.  When it is fine crumbs place in the bottom of an 8x8 square baking dish.  Press firmly, and evenly on the bottom of the dish. 

In a medium bowl, using a hand mixer beat your cream cheese until it is smooth and creamy. Add in your banana pudding and cool whip.  Beat until all ingredients are a smooth, delicious mixture you want to stick your face into!

Add half of your pudding mixture into the baking dish and spread evenly over the crust.  Now add your sliced bananas and then the rest of the pudding mixture.  You can crumble some wafers on top for garnish, use maraschino cherries, or, come up with your own genius garnish!   Refrigerate 3 hours before serving. 

Enjoy and thank you to Jen for posting this delicious recipe!  We LOVED it and it is so easy, make it healthier like Jen did or make it this way, you can't go wrong no matter what you do!

Your "bananas over bananas" Chefwannabe

Eclair No Bake Dessert

Long ago, in a place far, far away......

 

I met my bestie, Mel.   She taught in the classroom next to me and my principal suggested I introduce myself because we were both young, (see I told you it was a long time ago) and she thought we would get along well.  So that morning, when we met in the gym to get our students, I saw her walk in.  She appeared about 7 feet tall and had ALL this red (natural) LONG, curly hair bouncing side to side.  I thought to myself, "self, she isn't friend material look at her strutting in here like a diva".  She had on 4 inch heel boots, and was gorgeous and I thought, "wow, she is obviously delusional with her perfect hair, high heeled boots, makeup, accessories and all her tallness, in PRE-K".    Anyway, isn't it funny (and sad) how we judge people.  I think I was actually not judging, but intimidated by all that hair.  I finally decided to invite her class over to our classroom for a dance party after several days of being asked, "Have you met Melissa yet"?  It has been downhill ever since!!  We laugh over this still, 10 years later.   After 2 marriages (neither of us were married when we met) , 3 kids (almost), lots of tears, laughter, sadness, joy and 1500 miles apart later we are still best friends.  She married a wonderful man and they are creating a beautiful family!  I am so happy for ALL of them!  Oh WAIT.....did I mention, I picked her husband for her?  Ok well not really, but I facilitated it, isn't that just as important?  Thanks to her visiting me in Nebraska, and a blizzard, she is one adoring wife, of Tom!!

Mel with her husband Tom and son Jackson (and a little pink bun in the oven too)!

As we become better friends and started spending more time together outside of work, Mel just became part of our family.  She would come over and I would have a list, we affectionately called "the tall girl list".  You guessed it, she helped me paint rooms, hang curtains, cleaned out top cupboards. HA!  Oh, the painting...........!  Was not her favorite tall girl list chore.   I know she is thrilled over my creation of the tall girl last even to this day.  Yea, I am sure she is...

I was just starting to get into cooking, and she dubbed me the "soup Nazi".  Soup has always been my thing.  We would concoct some amazing creamy, fattening soup, slap a Grands biscuit on top and hang out, for hours, or days!  Mel on the other hand, is Betty Crocker.  There is nothing this woman doesn't bake or create.  It would become a tradition for her to make us this Eclair Dessert or we would go pick up french silk pie, (before I knew how to make it)  and we would stay up all night, my husband was working grave shifts then, and just laugh and have great adventures.  She was part of our family from the beginning and it just seemed like we had always been friends.  My husband had to nickname her Rusty.  I am sure she enjoys that to this day as much as she enjoyed the tall girl list back then!

I am not sure how I survived life before her, and there are times the distance since my husband and I moved will kill me but, one day Mel, I swear we will be neighbors, and I won't have 1500 miles separating me from my sister from another mister!  Thanks for sharing your life,  your food, and yourself with us all these years, you have never really been a friend, you have just been part of our family! 

Aren't girlfriends the best?  Are there things you do with your girlfriends that are hilarious and fun?  Did I mention we used to drive through the worst parts of Philly just for fun?  OMG, we drove through some sort of "event" on this narrow street in Fishtown and we couldn't get out of it so you threw the car in reverse and backed up 2 blocks to get out of it?! "Yelling" at me the whole time, "OMG OMG OMG OMG, WHY do you NEVER give me the right directions ANYWHERE" ROFL  I miss our adventures, Ikea, Staples (mwaaahaha), farms out in Franklinville and coffee, at Fortesque at midnight.  Some of these I still laugh out loud about when I think of them!  I love you and miss you!!

Eclair No Bake Dessert
3 small boxes of vanilla instant pudding (I used sugar free)
4 cups milk
1 tsp vanilla
1 - 8oz tub of cool whip (feel free to substitute fresh sweetened whipped cream)
16 ounces of chocolate frosting.  (it can be store bought, or homemade)
1 box graham crackers (not the cinnamon ones)

In a large bowl combine pudding mix, vanilla, and milk.  With an electric mixer, beat until combined.  Fold in cool whip or whipped cream.  In a 9x13 pan, lay the bottom with graham crackers.  Don't crush them, lay the crackers so they cover the bottom.  Add half of your pudding mixture on top and spread evenly.  Add another layer of graham crackers and the rest of the pudding mixture.  Now take your icing and microwave it for a few seconds to make it almost runny.  It will pour easily over the top and you can use an offset spatula or knife to spread it out.  If you don't heat it up to thin it out, it will be impossible (obviously) to spread it over soft pudding.  Refrigerate at least 2 hours before serving.  I like to put mine in the freezer for a few minutes as well, I like the texture when it has been SLIGHTLY frozen but not completely.  Feel free to just chill if you like.

Easy or what?  The best thing is the memories it brings back, AND how delish it is.

 

Your "besties forever" chefwannabe

PS.  FYI, if there were written on paper, it would be unreadable because of my tears...HAPPY ones of course!

Rice Pudding

My husband has emailed me 3 times from work wondering if this would be ready when he got home.  Yes, it is one of his favorite and yes, it is THAT good. 

There are so many variations of rice pudding but personally, while not fond of the texture of rice pudding, I would say this is the best, vanilla, creamy, goodness!!  I might be partial, but at the same time, I am quite brutally honest, so yea, it is the best and easiest!  My dad grooves on raisins in his rice pudding.  I, think raisins are really little bug corpses.  I mean, I don't know that for a fact, but I guarantee, if examined closely, they would be outlawed! :)   You guess it, not a fan of the raisin.  I will be sending a big bowl of this to my parents in a couple of days, I will make them a double batch and I will add raisins, because you know why?  I am the their youngest and most perfect child.  I mean, it is what it is right?  Come on "youngest children", you know what I mean?!  They would expect nothing less than that from us.  HA!

I mention in the ingredients to make sure your egg is room temperature.  When you add it, add slowly and don't stop stirring, we don't want scrambled eggs here and if the egg is at room temp it is closer to the temp of the scalding, boiling, mixture and not like, COLD to ya know....hotter than the sun.   I like to make sure I have everything measured out and ready to go. This is another one you are going to need some good music for.  You will have lots of dance party time while you stand at the stove and stir.  DO NOT, leave the stove kids!

3/4 cup white rice (uncooked)
1 1/2 cups water
2 cups milk (divided
1/2 cup sugar
1/4 tsp salt
1 egg, slightly beaten (make sure it is at room temp)
1 tsp vanilla
1 tbsp butter
1/2 cup raisins (optional) Blech! 

In a small pot, bring water to a boil, add in white rice, turn down to low and simmer for 15 minutes.  Keep checking it so it doesn't stick or boil dry!  Trust me, keep it low, again, TRUST ME!

In a clean, medium saucepan, add in rice, sugar, and 1 1/2 cups milk.  Stir on medium until mixture begins to thicken, it could take 12-15 minutes.  Be patient and do not walk away, it will burn so fast you won't know what hit ya!  After it has thickened, (15 min point if you aren' sure), add in the remaining milk, egg, and raisins (if adding), stir until combined and cook another minute, stirring constantly.  Remove from heat, add in butter, and vanilla, stir until melted and divide into 4 small dishes or ramekins. 

I hope you enjoy this creamy, perfect every single stinkin' time rice pudding.  I am off to make a double batch for my sister to deliver to my parents this weekend! 

Your "not so sure about this rice pudding thing"chefwannabe

Butterscotch Love...

Hey guys!  It is Monday! Just thought I would announce the obvious.  The weekend was busy. It was hectic.  I spent time with my mom which is always risky, but she did nothing to embarrass me.  Here is how we clothes shop for my mom.  She has a hard time getting around with a bad knee so...  I sit her in a chair in the middle of the store and I start bringing her clothes that I tease her and tell her I would "authorize" and she "yeah or nays" them and off we go.  For some reason people always know when the 3 of us are in a store together.  The store was packed  and her chair was right by the registers. I waited until there were like 5 people in line on both registers, I go to the BACK of the store and yell up to my mom, "Hey MOM, do you want the matching THONG for that purple push up bra?"  She was mortified, I was laughing so hard I almost had an accident and my sister just shook her head.  I told her when she wears her new denim capri's to make sure and pull the back of her thong high enough to be seen.  I mean how will she ever learn the proper life of a pirate hooker if nobody schools her?  She may wear sneakers with 3 inch thick soles with everything, but she works that ish people.....she WORKS it!  Anyway, we went for mani's, we had lunch, we laughed our butts off.  (ok she MIGHT have cried but I was to busy laughing to notice).  Anyone want to volunteer their mothers to shop with me?  I am the queen of personal shopping.  Good times....

That was my weekend.  My OLDEST sister who was the appointed driver,  has been promising to make me this dessert forever.  It is my absolute favorite dessert and it only tastes good when SHE makes it.  I say this over and over, so many things, only taste good when certain people make them.  So she has been stringing me along for awhile on this.  Always an excuse.  Well, obviously she didn't make for me this weekend either.  I swear, she promised if I didn't purposely run her heals over with a shopping cart or let mom chase her down in a Target jazzy, she would make it for me, but alas, I had to take matters into my own hands.

You have probably eaten this dessert at every church function or potluck you have ever been too.  I can't help that, and it is NOTHING to complain about.  This is the perfect amount of sweet.  The perfect amount of creamy and the perfect little crunch from the walnuts.  I love it for summer especially because it is so light.  I can't even stand it.  I just need a piece.  I have heard it called a bazillion things.  Many people have a little part they tweak here or there.  So I am just using the recipe my sister knows by heart, and I call it "Butterscotch Love"  I hope you enjoy this light, refreshing, and oh so simple dessert!

Butterscotch Love
1 cup all purpose flour
1 cup walnuts
1/2 cup cold or frozen butter (cubed)
1- 8oz package cream cheese (softened)
1 cup powdered sugar (aka confectioners sugar, icing sugar)
1 tsp vanilla
8 ounces cool whip (use fresh if you like)
2 small boxes instant butterscotch pudding
2 1/2 cups milk
8 MORE ounces of cool whip (whipped cream)
1/2 cup walnuts for garnish (keep them whole or whack them into submission to be sprinkled on top)

Preheat your oven to 350 degrees.  Spray a 9x13 pan and set aside.  I do the crust in my food processor.  You can use a pastry cutter if you like. 

Pastry Cutter Method- Chop walnuts and set aside.  Cut butter into cubes, add into a bowl with the flour and cut the butter in, until it is an even crumble, fine crumbs.  Add in walnuts and combine.
Food Processor- Add all ingredients, flour, cubed butter, and walnuts into the food processor and pulse until it is in small crumbs.

Add to greased 9x13 pan and press into the bottom.  Make sure it is fairly even.  Bake for 20 minutes.  Remove and cool completely.

When the crust is cooled, start on the 2nd layer.  In a bowl add in cream cheese, vanilla, powdered sugar and cool whip.  Using a hand mixer, mix until completely combined.  It should be smooth and creamy!  Dot it all over the crust and carefully spread it evenly on top. 

Time for the 3rd layer!  In a bowl (I use the same bowl I used for the cream cheese mixture) add in both boxes of pudding and milk.  Again use a hand mixer or whisk and mix until combined completely!  Pour over the top of the cream cheese layer and refrigerate for 15 minutes. 

Last but not least add the rest of the whipped cream to the top.  Spread evenly, sprinkle on the last 1/2 cup of walnuts and refrigerate at least 1 hour before serving. 

I don't have a lot to say at this point.  I mean, obviously this is amazing, it is probably tied for my all time favorite dessert and quite frankly, there is an entire pan, calling my name.  I must answer.......I am going into the light!

Your "can't get my lips on it fast enough" chefwannabe

Carrot Poke Cake Supreme

Ok so let me tell you all how this started.  You may or may not have heard of the blog thecountrycook.  Well Brandi posted a photo of a Pudding Poke Carrot Cake.  The photo had me drooling and all I have been able to think about for 24 hours is how to recreate it!  I am still on my use up kick and wanted to find things I had in the house to use.  So while they are definitely different, my cake was inspired by this mouth watering recipe!  Thanks Brandie for the inspiration!

Now I don't know how you roll with carrot cake, but I like it plain  No pineapple, no coconut, no nuts, no nothing.  Ok, maybe nuts.  OMGOSH definitely NO RAISINS! BLEH!  If I wanted all that stuff, I would make some kind of fruit cake!  Every time I order carrot cake for dessert I have to interrogate the wait staff on what its IN the carrot cake!  Now don't get me wrong, you can feel free to add any of those things, HOWEVER, it won't be my delicious goodness!  Who started or made this whole pineapple, coconut, raisin rule anyway, I want her number!

Ok, since I made this and hurried up and got this blog written so you could have it for Easter, I won't hold this up any longer.  I made the carrot cake from scratch.  Not difficult, and I am kinda gettin' in that whole cakes from scratch groove thang.   Also, if you use the caramel chips, they are awesome.  They are this very chewy bite here and there.  If you decide to make this cake, plain with just the icing, it will NOT be disappointing, the cake is awesome and SO moist.  But I dare you to change it up and go full monty...no wait, full speed ahead and make it like I did!  Mine isn't "poked" as well as Brandie's, but I hear she is a poke cake master!  I coulda, woulda, shoulda poked my holes bigger.  Have you ever tried getting a photo of a poke cake and slicing it in just the right place to find the pokes?!  Yea well.......me either, until now.  That cake looks like it was in a car accident now! LOL  Oh also, I poured my pudding on when it was still very liquid so it would get down into my "to small" holes.  Just work that out however you want!  Here is my Carrot Cake Supreme!!!

Carrot Cake
2 cups white granulated sugar
2 tsp baking soda
1 cup vegetable oil
1/2 tsp salt
4 eggs
2 tsp vanila extract
2 tsp cinnamon
2 cups flour
3 cups finely grated carrots (this took 1lb plus 2 or 3 for me, but they were smallish to medium)
1 1/2 cups walnuts (crushed, smacked, or beat up)
2 small boxes of Vanilla INSTANT pudding

Preheat oven to 350 degrees.  Spray a 9x13 pan with nonstick cooking spray and flour it! Set that aside.   Put all ingredients except flour, and carrots, into a bowl.  Mix until completely combined.  Add in flour and mix just until the flour is absorbed.  Fold in carrots.  Pour into prepared baking pan and bake for 55-60 minutes, or just until a toothpick comes out clean!  I used my kitchen aid of course but this can easily be done in a bowl with a whisk and spatuler, I mean a.  When it is done, let it cool completely before moving on. 

Using the round handle of well, anything that has a larger round handle, poke holes all over the cake! Then...prepare instant vanilla pudding according to package directions.  Whisk until combined and pour over the top of the cake.  Refrigerate for 1 hour. 

Now it is time to prepare your frosting.  It is a lightened up traditional cream cheese icing, just cut with some cool whip!

Cream Cheese Icing
8 ounces cream cheese at room temperature
4 tbsp softened butter
1 tsp vanilla extract
1 1/4 cup powdered sugar
1 small tub of cool whip

Beat it baby!  I mean, beat with a hand mixer until smooth and creamy!

When you are all done, keep refrigerated.  I would suggest a couple of hours at least in the fridge before serving!

Enjoy a special holiday with family, friends!!

Your "Easter is so special to me" Chefwannabe

Mile High Banana Cream Pie

I finally did it!  I have been talking about and thinking about banana cream pie for SO long.  I don't know why I didn't just do my own thing to begin with.  I guess, because I was sure the perfect recipe was out there.  Well I am here to tell you it isn't, or rather, it WASN'T, but it is now!

For those unaware of my plight, I was trying to replicate a pie that I had at my husband's 40th birthday that someone brought.  It was mousse-ee, not custard-ee.  It was tall, and decadent and perfection.  Now, this is coming from the girl who doesn't like bananas!  I like banana flavor just not bananas.  All slimy and mushy, ick.  And even though I was going to incorporate ZERO fresh nanners into this masterpiece my friend Danielle from @ Hugs and Cookies XOXO convinced me that to leave them out would be tragic and unforgivable.  FINE, I said, I will.  I did, and boy did she save my behind! 

I realize many banana cream pies are topped with coconut.  For the love of banana cream pie....WHY?  Coconut cream pie, I understand.  But, why?  It isn't suntan oil, some things just shouldn't be mixed!  Anyway, I did not top mine with coconut, not fresh, not toasted, not shredded or sweetened, NONE.  Now a few crushed macadamia nuts might have been good on top.  Mental note has been made. 

Many banana cream pies are made with meringue, but since I was doing it MY way, I chose a Chantilly Cream topping.  (sweetened fresh whipping cream).  Two recipes, BOTH very easy for the price of 1.  Now where else do you get THAT sort of deal?

Here is the recipe.  As usual I will make notes of the helpful or sarcastic type in parenthesis. LOL

You will need:
1 9inch pie shell  (make your own with my recipe here, or buy one.  You just need 1 crust)
3 cups heavy cream
2- 3.4 oz boxes INSTANT Banana Cream Pudding
1/4 tsp banana flavoring (optional)
2 tbsp milk
1 banana sliced (use more if you groove on the slimy things, 2 would be about right)

If you chose to buy a pre-baked pie shell the next few steps can be skipped.  If you made your own (standing ovation for you) or you bought just the unbaked crusts, keep reading.

Preheat your oven 425 degrees.  Lay your dough, after it has been rolled out, into a deep 9 inch pie plate.  Make sure to use a fork and prick the pie all over so it doesn't  puff out on you.  Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes.  Remove from oven and let cool completely!

Now for the filling....in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream.  Add in both packages of instant pudding and whip until it is stiff.  Add in milk and flavoring if you choose to use it.  You could also add a drop or 2 of yellow food coloring if you felt so inclined.  Whip just a few seconds longer until combined.  Use a rubber spatula and clean off the sides of the  bowl, give it a few folds and put aside. 

Now, slice your bananas and add them to the bottom of your pie crust.  I used 1 but you might want to use 2 or 3 if you really love bananas!  Spoon your banana cream on top and spread evenly or mound up a bit higher in the middle like I did! 

Now for the topping! 

Chantilly Cream:
2 cups COLD heavy whipping cream
1/4 cup+1 tbsp powdered sugar
1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie. 

Refrigerate for at least 2 hours!!! 

Serve, and make sure to have plenty of napkins for BEFORE the pie.  Your company will drool just watching you cut it!

Your "ate the filling, crust and cream, left the bananas" chefwannabe

P.S.  Heavy cream whips twice as fast if your whisk and bowl and cream are ICE COLD!  Toodles!  Oh and one more things, I am the one who picked whipped cream on Facebook, so to all you whipped cream lovin' people.......I am right there with ya! <3

Peanut Butter Pudding in Chocolate Cups....yes, I am SERIOUS!

Once upon a time, there was chocolate, and peanut butter....

I know, I know, it's a classic combination eaten for years by people with excellent taste and an incurable sweet tooth.  Reeses got it all right with this one.  It seems everyone has a recipe marrying these two delightful treats together, cookies, bars, balls, cakes, cups, the list is endless.  I am married to a peanut butter nut, and our son is the same.  The kid used to microwave peanut butter and dip anything in it he could find.  

 

 

I got this peanut butter pudding recipe from Betty's Kitchen off of YouTube a long time ago.  I have made it in many forms, added many things, served it in mini tarts, large tarts, a bowl or just a spoon!!  When it's warm, its AH-MAZING.  I mean just in case you ever decide to sneak a bite while its still warm....I have only heard, I would never, ya know, DO something like that. 

(Let me preface this with one of my dirty little secrets.  I am TERRIFIED of balloons, or rather the POPPING of balloons.  Stop laughing, didn't your parents teach you not to laugh at others?!?!?!  Pfftt ;)

Well I decided to surprise my husband with peanut butter pudding for dessert tonight.  However, I decided to attempt chocolate bowls to put it in.  I have never done this so I did some reading, some video watching, and it's easy peasy!  I purchased my balloons, and learned, some balloons don't blow up perfectly round.  How does that happen?  I blew up darn near an entire bag until I had blown up 4 perfect little balloons.  They are in the fridge hardening, and the pudding is in the fridge setting up.  My husband is going to think he died and went to heaven.  I am not kidding, he will moan and groan an tell me 100 times how amazing it is.  I will soak up all the compliments and with some cornstarch on my face and wiping fake sweat from my brow say to him, "Oh honey, it was no problem, I knew you would love it and I would do anything for your happiness"  Or, ya know, something good and dramatic like that. HA!

So in this one blog will be two recipes.  Or rather, one recipe and one methodology.  Is that a word?  It is now!  My recipe will make 4 bowls and pudding to fill them.  Good luck!!

NOTE: These actually made huge bowls for one person.  By the time you fill them with pudding they are quite alot of food for a dessert.  Next time I will do them even smaller, probably half the size!  If you are feeding hearty appetites, go for it!

Chocolate Bowls
Blow up 4 balloons.  Only blow them up a little so they will work for small bowls!
1-11.5 ounce bag of choc chips.  You pick your sweetness, I always pick MILK CHOC.

Place in clean bowl and microwave until all melted.  Dip bottom 1/3 of balloon in chocolate, circling it around to coat.  Lift out and let drip, place on a baking sheet lined with parchment.  Continue with other balloons.  Let harden in the refrigerator about 1 hour.  Dip again, to thicken the chocolate and place back on the backing sheet and in the refrigerator or freezer for 2 hours or longer.

Take scissors and snip the balloon near where it is tied.  It will shrivel up and you may need to pull a little but the balloon will come out.  Do not put pressure on the sides, might need to hold it underneath to get the balloon out!  When all balloons are removed, keep in fridge until it is time to serve.

Peanut Butter Pudding 

1/2 cup sugar
2 tbsp cornstarch
1/4 tsp salt
2 cups milk, cream or half and half  *I always use skim milk, use whatever you like or a combo*
3/4 cup creamy peanut butter

1 tsp vanilla extract

Combine sugar, cornstarch, salt, and milk with a whisk and heat to boiling, do NOT stop whisking!  After it boils, continue whisking for 1 more minute and remove from heat. 
Add vanilla and peanut butter and whisk until thoroughly combined.  Place in a bowl and cover with plastic wrap.  Place the wrap directly ON the surface of the pudding or it will get that disgusting skin that is the color of real skin and really we don't need to peel what looks like human skin off our pudding!  Refrigerate until ready to serve but at least 3 hours.

Remove all components, pudding and bowls.  Fill up the bowls and top with whipped cream or peanut butter cups!!  This is a dessert you will not soon forget.  Fill these bowls with strawberries, or ice cream!!!!

Now this is what I call chocolate dreams and peanut butter wishes!

Your "feels a cold coming on" chefwannabe

Chris

The Duff and Nothing but the Duff! I did it Donna!

Happy Friday Everyone!  

Donna Sooy-Simmerman
1943-1999

This blog is a special tribute blog.  It contains the recipe for a very special dish.  The dish is called "Blueberry Duff".   The story goes that it was my husbands favorite dessert that his mother made for him as a child and adult.  He never knew the recipe.  Sadly she passed away 12 years ago,  Her birthday would have been today, October 15th.  This is always a hard time for my husband so I thought, what better way to cheer him up then finally after 11 years together, I am going to nail this duff thing.  As you saw in a previous blog I tried what I thought was definitely going to be "IT" a few days ago.  Wrong!  All along my husband has been saying..."I think its just as simple as blueberries in a white cake and blueberries in cornstarch pudding".  Well, my husband always seems to have the answers and I thought it had to be wrong, because this HUGELY amazing dessert had to be some labor of love his mother went through each time she made it.  I have tried several ways, several recipes, several made up dishes, all with no luck.  Well as luck would have it my father in law was going to visit Aunt Doris, my late mother in law's sister.   The good news came, "She HAD the recipe".  My husband called his dad, I had a paper and pen in hand, and was ready to take it down word for word so I could surprise my husband ON what would have been in mother's birthday.  Imagine my shock, when my husband said, "I was right, its blueberries in a white cake and blueberries in cornstarch pudding".  Oh no, he was right again.  How am I ever going to even this score.  I thought to myself, self....after 11 years of brushing him off like a black dog hair on a white suit, he was right all along?!?!  

1965 Donna and Hoss
Okinawa, Japan

I am so happy to share this simple recipe with you.  I find sometimes food is like love and relationships, things don't need to be complicated.  Simple is less work and more fun.   I love listening to stories about my husbands mom.  I hear stories of love, and devotion as a mother.  A kind heart, and her calling my husband who is nicknamed Hoss, "Hossybug" as a child.  Waking him on Christmas morning, even as an adult telling him "Santa's been here".  A woman who loved holidays and the spirit of of giving ran deep within her.  I know how proud she was to be a mother.  I am told by family that it was her greatest joy in life.  She didn't seem to need fancy things, even though, like all of us, she loved them!  My husband jokes that she may not have been the best cook, but it doesn't matter, he says.."She put so much love in everything it made up for it".  She cooked simple food, and did her best to take care of her sons.  Making my husband food the way HE liked it, and spoiling him rotten!  Thanks for that Donna!   Now lets get to the SIMPLE pleasure that is...

Blueberry Duff

White cake mix

1 cup blueberries (I used frozen, and let them macerate in about 2 tbsp sugar for an hour)

Prepare cake per package directions.  Fold in blueberries just before baking. You can bake in a 9x13 pan or prepare as cupcakes which is what I did.  When cake is done, let sit and cool completely.  Cover until you are ready to serve

Topping (Cornstarch Pudding, recipe from Argo website on a few changes)

3 1/2 cups of milk, divided

6 tbsp corn starch

2 egg yolks

1/4 tsp salt

1/2 cup sugar

1 tsp vanilla extract

Mix 1/2 cup cold milk with corn starch. Set aside. Heat remaining 3 cups milk in a large, heavy sauce pan over medium heat until milk just begins to simmer (small bubbles around the edge of the pan).

While milk is heating, beat the egg yolks with a whisk or fork in a small bowl. Add salt and sugar to the eggs, then add egg mixture to the corn starch mixture.

When milk is simmering, stir in the corn starch mixture. Cook, stirring constantly, for 1 to 2 minutes, until mixture thickens. Remove from heat and stir in vanilla.

To Serve:

Plate a piece of cake.  Take 1/2 cup of cornstarch pudding, and put in a small bowl and microwave for approx 1min, until slightly loosened and hot.  Pour directly over the cake or cupcake and serve.  

Donna and Hoss 1965

Now, go call your mother if you can, tell her you love her.  If there are problems in your relationship with her, FIX them.  Kiss her, hug her, and thank her for being your mom.  You only get one mother, love her, cherish her, and respect her with everything you have.  Do not hold grudges, do not keep score, and learn to forgive often.  People do not last forever, memories do.  Make so many you think your head will explode and never miss a chance to make more!  

Hoss, and his BlueBerry Duff!

Make this recipe!  Make it for your mom!  Mom's make it for your kids!  Find a special dish, that your children will remember so fondly when THEY are 46 years old!  When I put the plate in front of my husband he said, "It smells like mom has been here".   I can't bring her back, but I can bring him a piece of the past, that embodies so much love, he almost can't eat because he is smiling so big!

To the mother-in-law I never knew........

We never met in this life

But I feel like I know you,

I am your son's wife.

He says there is so much about me 

that is just like you.  He says you are his

angel and you made his dream come true.

How could this woman who's son I love

fade so quickly to up above

I never got to thank you, I never got to say

Thank you for the son you raised, I see you

in him everyday.  

The things I hear about you, your kind and loving

heart. I see it everyday in Hoss, I have right from the start.

His heart remains sad, he will never get over, the

loss of you, his most beloved mother.  

Cream puffs, dream puffs!

OK, so the buildup to this particular blog was sort of ridiculous.  You know, the whole, to give over the secret recipe or not to give over the recipe thing.  Here is what I decided.  I decided to write a new recipe!  In fact, I may like this new recipe better than my secret recipe! 

 

I LOVE cream puffs.  Wait, let me call them their technical name, real chefs call them, "profiteroles".  This dough is also called "pate a choux".  You can use it to make eclairs too!   Profiteroles are traditionally filled with ice cream.  I am not personally a HUGE fan of ice cream, which I realize is unAmerican at best, but it is true.  You can fill them with pastry cream, sweetened whipped cream, drizzle with caramel, chocolate or dust powdered sugar over the top.  Truth is though, I hold the powdered sugar.  Some of you may be able to sympathize, some may not but, we, well endowed girls, well we know where the powdered sugar always ends up!

 

 

Regardless of how you top it, it's the shell and filling to me that make the entire cream puff experience totally and utterly dreamy.  (you know because that is all there IS a cream puff, duh) Most dough recipes are written so that the cream puffs can be used as a sweet or savory delivery system.  (You can fill them with chicken salad, tuna salad, any salad or cheese mixtures, and warmed).  Since I know which I am using them for when I make them I have altered my recipe to fit my tastes.  I like my dough slightly sweetened when being used to fill with a sweet filling.  Keep in mind as you follow the recipe, I will note what to omit for a savory cream puff. 

 

1 cup water

1 stick (1/2 cup) butter

pinch of salt

1 packet of sweet and low, or 1 tbsp sugar (omit for savory)

1 tsp vanilla (omit for savory)

1 cup flour

4 eggs

Preheat your oven to 400 degrees F.  Bringing water, butter, salt and vanilla just to a boil.  Take off heat and all at once add the flour.  Stir until dough comes together almost like a ball.  Let stand for 10 minutes.  If you choose to not wait for it to cool, you risk scrambling your eggs when you add them to the hot dough mixture.  So JUST DO IT.  WAIT!  Add eggs, 1 at a time, mixing each in completely before adding the next.  It might take a minute for the flour to start to absorb the egg and it will seem slimy but trust me, it will work.  Your dough should make 12 large cream puffs.  If you make smaller ones, which I do, use a 1 inch cookie scoop.  You will obviously get substantially more.  Scoop on to a parchment lined cookie sheet and bake.   For the large cream puffs bake at 30-35 minutes, for the small, bake for 25 minutes. (ish)

 

Here is what you will come up with...

 

 

 

Aren't they a thing of beauty?  Let them cool completely before you move on to the next step.  This is the point where you clean up, cause that dough makes a mess!!  So clean 'er up kids before you move on!!

 

Now for the filling.  Like I mentioned, some people use just plain pudding or whipped cream.  Here is a recipe I came up with and it is delish!

 

Vanilla Filling

1 8oz. pkg cream cheese (softened)

1 small container of whipped topping

2 small pkgs INSTANT vanilla pudding

3/4 cup cold milk

 

Using a stand or hand mixer, combine all ingredients.  Mix on high for a 1 minute and then whip for 2 minutes to "fluff it up."  You may need more or less milk, depending on your preference.  I like a light, fluffy, but creamy filling.  Put filling into a piping bag and pipe into a little "hole" in the side of the cream puff or cut the top off and spoon fill and replace the top.  I usually pipe my filling, however, I am addicted to piping so.....!  This time I cut the top off, and spoon filled them, replacing the tops when done. 

 

 

So even though you may think they are labor intensive and hard to make, cream puffs are a cinch.  They are a quick and easy dessert.  They can easily be turned into the perfect hors d'oeuvre's.  Please take the time to try them, you will see how delicious and fun they are!!

 

Now to go finish filling these up so my husband can share them at work tonight!

 

It's FRIDAY!!!  Happy Weekened and make Saturday a CREAM PUFF day!!

 

Your "Sharing is Caring"Chefwannabe

Chris