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Craftsy Writer
Monday
Mar302015

The Ultimate Guide to Pudding

What is pudding? Seriously. I'm not joking.

Pudding!

Whether or not you woke up this morning thinking you'd get an extreme pudding education (EPE), well, you're gonna get it. I'm not even going to waste time: let's get right into it.

What is Pudding?

The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings

When it comes to defining what pudding is, it can be tricky because depending on where you grew up, the first image that comes to mind might be either a creamy variety served in a packet with a foil top, or it might be something baked in a pan. Or, it might be a catchall term for a variety of desserts.

I guess I should address what pudding is not: custard or mousse. But why not?

Pudding, custard, and mousse: what's the dif? 

If you want a full analysis, check out my post on the subject; meantime, I will summarize here.

In America, at least, the key difference is egg--or lack thereof. Pudding does not have to have egg, although it sometimes does. 

Custard, on the other hand, depends on egg. According to Professional Baking, custard is “a liquid thickened or set by the coagulation of egg protein.” 

As Chow.com aptly put it, 

It's not quite as simple as saying, “If it has eggs it’s custard; if it has starch it’s pudding.”Professional Baking points out that there is an overlap: Cream puddings, it says, use a custard base but are thickened with starch. Pastry cream (the stuff you find in an éclair) is a cream pudding—a custard-pudding hybrid.

Mousse is also differentiated by its egg content--typically egg whites--and the fact that it's whipped to form a frothy, light mixture. However, bets can be off because mousse is sometimes made with cream and no egg whites. 

So, to summarize:

  • Pudding is usually thickened with starch.
  • Custard is usually thickened with egg.
  • Mousse is whipped, with either egg whites or cream.

But ultimately, there are blurred lines. Some puddings are vigorously mixed in a way that could be considered "whipped"; other puddings contain egg. So, it's fair that some recipes could be on the fence or straddle different creamy dessert worlds. 

Pudding is interesting too because it has been assigned to far more than say, chocolate pudding. It can be used to define dishes as widely varied as banana nilla wafer pudding, steamed, cake-like figgy pudding, or even savory Yorkshire pudding. So, to make it a little easier on you, I've taken it upon myself to create three distinct types of pudding:

The three primary types of pudding (according to me)

Very scientific, believe me.

Creamy / boiled

Pudding

I say "creamy" rather than "boiled" first, because the creamy variety in my mind covers a variety of puddings, from an old fashioned chocolate pudding made on the stovetop to the instant pudding that you make in a jell-o style packet. 

Here are just a few examples of creamy puddings. 

  • Butterscotch
  • Chocolate
  • Pistachio
  • Rice 
  • Tapioca
  • Vanilla  

Baked or steamed puddings

White Chocolate Bread Pudding

Baked puddings are any sort that you'd put in the oven. I'm pputting "steamd" in the same category because most steamed puddings are made in the oven these days, in a water bath. This could be a banana nilla wafer type pudding, or even a bread pudding. 

Here are some of the types of baked puddings. 

  • Bread pudding
  • Elvis' favorite banana pudding
  • Figgy pudding
  • Rice pudding * (yep - it can be boiled or baked!) 

Savory

Photo via Flickr member zoyachubby

Savory puddings can be either a boiled or baked variety, but they're made with savory foods. One notable example is Yorkshire pudding, which is made from mixing roast beef drippings with flour and spices and baking it up into a firm form. It really does taste a whole lot better than it sounds. Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings.

Here are some of the types of savory puddings.

  • Black pudding 
  • White pudding
  • Creamed corn
  • Haggis

Not to confuse things, but "pudding" in some parts of the world can be used as a general term for dessert. For instance, I might say "goodies" referring to a number of different sweet foodstuffs in the USA; in the UK, "pudding" could refer to any number of sweet treats served after mealtime. 

All the puddings in the world

I've taken some time to put together a guide to every type of pudding I could find, from the USA and far beyond. If I've missed something, please feel free to chime in! 

Ashure


Photo via Flickr member bergie

Type: Boiled

What it is: Ashura is a holiday in Turkey signifying the day Noah's ark reached dry land. The festivities, which focus on community, last for a month. Also known as "Noah's Pudding", ashure is symbolic of the first meal Noah enjoyed after leaving the ark. It includes grains, fruits, and nuts. Recipe here.

Asida

Type: Boiled

What it is: A Middle Eastern dish which translates, roughly, to "boiled flour pudding". Recipe here. 

Banana pudding


Type: Boiled, steamed, or baked

What it is: A dessert with a vanilla mixture scented with banana slices, often layered with nilla wafers. It's topped with whipped cream or a baked meringue mixture sometimes. Elvis's favorite. Recipe here

Bánh chuối

Type: Baked/fried

What it is: A banana bread pudding (banana and bread, not banana bread) from Vietnam. Recipe here.

Bebinca

Photo via Flickr member the fernandeses

Type: Steamed / baked

What it is: A Goan specialty made with coconut milk. But here's the thing: it has many layers. Officially magic! Recipe here

Black pudding

Type: Savory

What it is: A classic addition to the full breakfast, this is a sausage made from pig blood from the UK

Blancmange

Type: Boiled, creamy

What it is: One of the standards, invented in France (of course). Cream or milk, sugar, and thickening agent. Recipe here.

Black rice pudding


Type: Creamy, boiled

What it is: Black pudding is served with a rich coconut cream and bananas. I had it often in Bali. Recipe here.

Box pudding

Type: Creamy, boiled (sometimes)

What it is: A powdered mix to which you simply add milk and it becomes pudding. There are slow cook varieties (combine mix with milk, and heat on the stovetop) or instant varieties (combine milk and pudding mix, and stir; it magically thickens). Boxed pudding mix has uses beyond making pudding, though. I can be employed to make very moist cakes, or even to make the middle layer of Nanaimo bars. 

Bread and butter pudding

Photo via Flickr member avlxyz

Type: Baked

What it is: A classic UK treat. Buttered bread (or in the case of the fancied-up version above, pannettone) is layered with raisins into a dish, and then a cream and egg mixture is poured on top. It's baked up and then served. Recipe here

Bread pudding

Cranberry sauce bread pudding

Type: Creamy, baked / steamed

What it is: A very clever way to use up stale bread. Basically it involves soaking the bread in some sort of cream mixture; sometimes it's baked, sometimes not. Recipe here

Brown betty

Type: Baked / steamed

What it is: A mixture of breadcrumbs, apples, and plenty of sugar. It's said to date to Colonial times, and it tastes better than its humble ingredients might imply. Recipe here

Butterscotch pudding 

Photo via Flickr member onlinepastrychef

Type: Boiled, creamy

What it is: A creamy pudding characterized by brown sugar, which gives it a rich, full taste. Not that you asked, but one of my favorites. Recipe here

Cabinet Pudding 

See: bread and butter pudding. This is a variation with cake instead of bread, and featuring alcohol-soaked fruit. Recipe here

Chireta

See: Haggis. This is a Spanish version. Recipe here.

Chocolate pudding


Type: Boiled / baked / creamy

What it is: A pudding made with chocolate (well, that was easy). But there are many different types, from the Swiss Miss sort to baked varieties and homemade boiled types. Here's but one mere recipe, but there are many.

Chocolate biscuit pudding

Type: Boiled

What it is: a traditional Sri Lankan dessert consisting of moistened biscuits (the cookie kind) and chocolate pudding. Sometimes topped with nuts. It looks awesome to me! Recipe here

Christmas pudding

Photo via Flickr member riggott

Type: Steamed / baked

What it is: Made with brandy-soaked fruit and treacle. Some suggest, for dynamic serving, to light it on fire before digging in, which I think is optional. It's the fire that makes it cooler than fruitcake, I think. Recipe here

Coconut pudding


Type: Boiled

What it is: A coconut milk mixture thickened with gelatin and allowed to firm in molds. I'm told it's a popular dim sum dessert. Recipe here

Cottage pudding

Type: Baked / boiled

What it is: A cake which is served with a generous amount of vanilla pudding sauce, which thickens the cake and makes it nice and moist. Recipe here

Clootie

Type: Steamed / baked

What it is: A large pudding which is steamed in a sort of dumpling-like shape. "Clootie" apparently refers to "little cloth", ostensibly what the pudding is steamed in. Filled with raisins, dates, golden syrup. Made with suet. A traditional treat in Scotland. Recipe here

Corn pudding

Type: Baked

What it is: Not to be confused with creamed corn, this is a baked side dish with corn, cream, and sometimes even cornmeal added to thicken the mixture. Recipe here

Creamed corn

Type: Boiled, creamy

What it is: A mixture of cream and corn which is thickened to a gooey, slightly sweet mixture. Personally I don't know why it's considered a dinner dish when it's so sweet it could be a breakfast mush. Recipe here

Creme caramel

Type: Steamed/baked

What it is: The European version of flan. A thick custard baked with caramel on the bottom, which is flipped before serving. Recipe here. 

Diplomat pudding

Type: Steamed, baked

What it is: French. A steamed mixture of bread or ladyfingers, milk, fruits, and seasonings which looks quite cake-like once finished. Recipe here

Diplomatic pudding

Type: Steamed, baked

What it is: Not to be confused with the French version, this one is Cuban, but otherwise somewhat similar to Diplomat pudding. Recipe here

Dock pudding

Type: Savory, boiled

What it is: Leaves and nettles are combined with oats, onions, and seasonings to make this unique savory pudding. Recipe here

Dutch baby

Type: Baked / steamed

What it is: Like Yorkshire pudding, but made without meat drippings. Recipe here. Peanut butter recipe here.

Figgy duff

Type: Steamed

What it is: A classic Newfoundland treat. In spite of its name, it contains no figs, but rainsins instead. Recipe here.

Figgy Pudding


Type: Steamed / baked

What it is: A fig, breadcrumb, and spice mixture which is baked in a water bath. Recipe here

Flan

See: Creme caramel. Recipe here.

Flummery

Type: Boiled

What it is: A thickened mixture of stewed fruit which is served with cream. Originally from the UK, but you can find it in retro cookbooks in the US, too. Recipe here

Frumenty

Type: Boiled

What it is: A thick, cracked wheat type of porridge, which can be boiled or steamed. Per Wikipedia, "hence its name, which derives from the Latin word frumentum, "grain". It dates back to Medieval Europe, where it was apparently served as a side dish alongside meat. Recipe here.

"Goody"

Type: Boiled

What it is: It's as easy as this: bits of bread, torn apart by hand, and served with hot milk, sugar and spices. A simple UK treat and a humble but tasty dessert. Discussed here

Haggis

Type: Savory

What it is: Stomach, liver, heart...and oats. It's a savory steamed pudding made with animal parts, thickened with oats. An acquired taste from Scotland. Recipe here.

Hasty pudding

Type: Savory or sweet, boiled, baked

What it is: Also known as Indian pudding. A pudding made primarily with cornmeal mush which was dressed up with anything from pork fat to (in more modern days) molasses, raisins, and sweeteners. Recipe (and more info) here

Haupia

Type: Boiled

What it is: Creamy coconut cubes. This Polynesian treat is made by boiling coconut milk, water, and sugar together and then thickening with cornstarch. Once firm and cooled, it is cut into squares. Recipe here

Junket

Type: Creamy, boiled

What it is: Basically a shelf-stable version of blancmange, made with rennet. It used to be quite popular but has fallen out of favor. Though you can still find it in supermarkets, I dare you to find someone who's eaten it recently. Recipe here.

Kačamak

Type: Boiled, savory

What it is: Also known as "Fatty Porridge" (best name ever), this savory pudding starts with potatoes, cornmeal, and is dressed up with cheese, cream, and other flavorings. It bears some resemblance to polenta, but is far fattier. You'll find it in eastern Europe. Recipe here

Kazandibi

Type: Boiled

What it is: Sort of like Turkish creme brulee, but with chicken involved. The name refers to the "bottom of the pot" because that's the portion of the Tavuk göğsü (chicken pudding, below) from where kazandibi comes from. Recipe here.

Keşkül

Type: Boiled, creamy

What it is: A Turkish creation, sort of like rice pudding, but made with flaked almond. Recipe here

Kheer

Type: Boiled, creamy 

What it is: An Indian take on rice pudding, made by boiling basmati rice with milk and seasonings such as cardamom and saffron. Recipe here.

Kulolo

Type: Baked

What it is: A cakey caramelized coconut and taro pudding from Hawaii. Recipe here.

Kutia 

Type: Boiled

What it is: An Eastern European recipe which combines wheat berries and simmering milk, and is served dotted with fruits, nuts, and seeds. Recipe here

Malvern pudding

Type: Boiled / steamed

What it is: A concotion from the UK: a boiled pudding which is poured over apples and then steamed or baked to finish. Recipe here

Lange vinger pudding

Type: Boiled, creamy

What it is: Lange vinger means "Lady Finger". In this concoction, lady fingers are layered with jam and pudding to make a deliciously stacked dish. Simple recipe here.

Mango Pudding


Type: Boiled, creamy

What it is: Mango pudding is a mainstay at Chinese dim sum restaurants. Made using mangoes and cream, it attains a texture sort of like a pot de creme. Recipe here.

M'halbi

See: Rice pudding. This version is from Algeria. Recipe here

Noodle pudding

Kugel

Type: Baked, sweet or savory

What it is: AKA Kugel. A creamy baked pudding made with noodles. A traditional Jewish food. Recipe here

Orez cu lapte

See: Rice pudding. This version is Romanian. Recipe here.

Panna cotta

Type: Creamy, boiled

What it is: Meaning "cooked cream", this simple Italian dish is made using milk, sugar, gelatin and cream, though it can be dressed up in any number of ways. Recipe here

Persimmon pudding

Type: Steamed / baked

What it is: Sort of like figgy pudding in construction, this steamed pudding is rich in persimmons, and often served with a "hard sauce" (that means acohol). Recipe here.

Pistachio pudding

Type: Boiled, creamy

What it is: A creamy pudding flavored with pistachios. Also a popular pudding mix, which is greener than any real-life pistachio but very delicious. Recipe here

Po'e 

Type: Baked / steamed

What it is: A Tahitian fruit pudding, made with fruits and thickened with arrowroot and coconut cream. It's traditionally steamed in banana leaves, but can be baked, too. Recipe here

Put chai ko


Photo via Wikimedia commons

Type: Steamed

What it is: A solid pudding cake from China. Recipe here.

Queen of puddings

Type: Baked /steamed

What it is: A rich pudding confection from the United Kingdom, made with a steamed sweetened breadcrumb mixture, summer fruits, and a rich cream topping. Recipe here.

Rice pudding


Photo via Flickr member bgreenlee

Type: Cross-category. Rice puddings can be creamy/boiled, steamed, or baked. Usually, most people think of a sweet pudding first when they think of rice pudding.

What it is: A pudding which has rice at the base, which acts as body and thickener. It's combined with milk or cream, and often sweetened and scented with cinnamon, nutmeg, etc. In the US, it's a Jewish comfort food; there are variations of the pudding all around the world. Recipe here

NOTE on Rice pudding: some variations are listed separately here, but here's a nice roundup from Wikipedia of rice pudding variations from around the world.

  • Bubur Sumsum (Indonesian)
  • Ketan hitam (Indonesian) black glutinous rice porridge
  • Tsamporado (Philippines) chocolate rice pudding
  • Dudhapak (Gujarati) with slow-boiled milk, sugar, basmati rice, nuts, and saffron
  • Firni (Tajik/Afghan/Pakistani/Indian) with broken rice, cardamom and pistachio, reduced to a paste, and served cold
  • Kheer (Nepal/Indian/Pakistani) with slow-boiled milk
  • Kiribath (Sri Lankan) made with coconut milk
  • Moghli (Lebanese) with anise, caraway, and ginger
  • Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
  • Payasam (South Indian) with slow-boiled milk, sugar/jaggery, and nuts
  • Phinni/Paayesh (Bengali) with grounded basmati or parboiled rice, cardamom and pistachio; can be served either hot or cold
  • Pulut hitam(Malaysian/Singaporean) similar to ketan hitam, its Indonesian counterpart
  • Riz bi haleeb (Eastern) or ruz bil-laban (Egyptian), (lit. "rice-with-milk") (Arab) with rosewater and occasionally mastic
  • Shir-berenj/ (Tajik, Afghan, and Iranian)
  • Shola-e zard (Tajik, Afghan, and Iranian) with saffron
  • Şorbeşîr (Kurdish) with cinnamon
  • Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk

Rag pudding

Type: Savory, steamed

What it is: A savory steamed pudding made with meat, onions, and potatoes, thickened with flour and enriched with cream or butter. Recipe here.

Red pudding

Type: Creamy, boiled

What it is: Danish in descent, this pudding combines rhubarb, sugar, and tapioca, which are boiled together and then served warm, with cream. Recipe here.

Rødgrød or Rote Grütze

Type: Creamy, boiled

What it is: a sort of slurry made from groats or grits (though some recipes even use semolina or sago, or even potato or corn starch), combined with summer berries. The cereal or "grain" type mixture thickens with the fruit, and sweetened, for a pudding-like consistency. Recipe here.

Roz bil-haleeb 

See: Rice pudding. This version is from Lebanon. Recipe here.

Roz de laban

See: Rice pudding. This version is from Egypt. Recipe here.

Rượu nếp

Type: Steamed

What it is: Hailing from Vietnam, this version of rice pudding is made with glutinous rice which has been fermented (often with yeast) and then steamed in a banana leaf. Recipe here.

Sago pudding

Type: Baked

What it is: A pudding made with sago (not totally unlike tapioca) and milk, sugar and other seasonings. I've seen recipes noted as being South African and Australian, so I'm not sure where the dish is from. Recipe here

Scrapple


Photo via Flickr member accidentalhedonist

Type: Savory, baked/steamed

What it is: A Philadelphia and Pennsylvania Dutch tradition: sort of pork and bread crumb mush, made with onions or other seasonings. Typically served at breakfast. Recipe here

Spoon bread

Type: Baked, savory (sometimes)

What it is: A thick pudding / souffle made with cornmeal which sometimes errs sweet, sometimes savory. It's often cooked in a casserole dish and served as a side, as cornbread would be. Recipe here

Spotted dick

Photo via Flickr member caveman

Type: Steamed/baked

What it is: The most likely pudding name to induce tittering. In this UK classic, a fruit and currant (those are the "spots") steamed pudding is served with a thick custard sauce. In my opinion, that's what makes it. Recipe here

Sticky toffee or toffee date pudding

Type: Steamed/baked

What it is: A fairly normal steamed pudding becomes a British classic when smothered with a sticky toffee sauce. Sticky date pudding is pretty much the same, but with dates mixed in. Recipe here.

Summer pudding

Type: Steamed, boiled 

What it is: A concoction hailing from the UK composed of white bread, berries, juices, and currants. The bread turns pink and soft thanks to the summer berries, which give the pudding its name. Recipe here

Superpudding

Type: Boiled

What it is: Instant pudding made with pudding instead of milk. Amazing! Also invented by me. Recipe here.

Sussex pond pudding

Type: Steamed

What it is: A steamed, moist pudding from the UK  that oozes liquid when cut into--hence the "pond" reference. Recipe here

Sütlaç

Type: Creamy, boiled, or baked

What it is: A creamy Turkish rice pudding which is sometimes boiled, sometimes baked. Recipe here.

Tapioca pudding

Type: Creamy, boiled

What it is: A boiled pudding made using tapioca pearls (derived from starchy tubers) combined with cream or milk, eggs, and sugar. Recipe here

Tavuk göğsü - in my opinion, the weirdest one on the list.

Photo via Wikimedia commons

Type: Savory, boiled

What it is: A delicacy in Turkey, made with chicken and milk. But--wait for it--it's sweetened and served as dessert. This officially makes it the first dessert I've ever seen made with chicken. Recipe here.

Teurgoule


Photo via Flickr member ulikleafear

Type: Creamy, boiled 

What it is: A rice pudding hailing from Normandy, France. Composed of rice cooked with milk and sugar, and scented with cinnamon and nutmeg. 

Tiết canh

Type: Savory

What it is: A Vietnamese "pudding" from thickened blood and meat. Read more here

Treacle sponge pudding

Type: Baked /steamed

What it is: A British treat made by combining eggs, sugar, flour, and the usual suspects with a generous amount of golden syrup, then steaming until it makes a spongey, cakey steamed pudding. Recipe here

Vanilla pudding

Photo via Flickr member bochalla

Type: Creamy, or steamed/baked

What it is: A pudding scented with vanilla beans or extract for a vanilla-rich flavor. Vanilla pudding is not only a type of pudding, but a canvas. Any type of flavor can be added to it, from nutella to peanut butter to cappuccino to...well, let your mind go wild! Recipe here

Watalappam


Photo via Wikimedia commons

Type: Steamed

What it is: A pudding popular in Sri Lanka, made with coconut milk, eggs, and sugar. Recipe here.

White pudding

Photo via Flickr member Bob Walker 

Type: Savory, baked 

What it is: A savory "pudding" composed of oatmeal, suet, and minced liver. It's a variation on black pudding, and is served at breakfast in Scotland or Ireland. Recipe here

Yorkshire pudding


Photo via Flickr member zoyachubby

Type: Savory, baked 

What it is: A baked pudding which starts with beef drippings which are augmented by flour, eggs, and flavorings. They can be served popover-style or like a big pancake. Served as a side dish alongside savory meat dishes. Recipe here.

Zerde

Type: Creamy, boiled 

What it is: A boiled rice pudding hailing from Turkey, scented with saffron, which gives it a unique yellow color. Recipe here.

Have I missed your favorite pudding? Leave a comment and I'll be sure to add it. 

Saturday
Mar282015

Where Do Cupcakes Come From? 

Friday
Mar272015

Baker's Dozen: A Batch of Sweet Links

Above? That's me with Ben. OF BEN & JERRY. I got to visit their Vermont HQ this week - more about that soon!

Battenberg Cake: A good showoff cake for Spring, and to consider for upcoming Mother's Day. (Serious Eats)

This vegan lemon meringue pie features a meringue top made with...chickpeas!? (Seitan Beats Your Meat) - thanks Ren for the lead!

Unicorn wine holder. Truly magical. (Amazon) - thanks Ren for the lead!

Desserts, pastries, and candy named after famous people. (CakeSpy)

Strawberry Shortcakes made with strawberry biscuits. The fruit makes it health food, and the perfect early spring treat. (Grandbaby Cakes)

Cute DIY Easter treats. Coo-worthy fo' sho'. (Cool Mom Picks)

Um...what is the difference between baking soda and baking powder? (Craftsy)

Chocolate. Covered. Brownie. Ice. Cream. Sandwich. (Good Life Eats)

In case you missed it: Cadbury Creme Egg Rolls. (CakeSpy)

Simple lemon pudding. Sounds about right to me. (One Hungry Mama)

Good question: how can I make homemade bread less dense? (The Kitchn)

Veggie stew. Not sweet, but you have to warm up for cake somehow. (Craftsy)

I make a pretty darned good interview. (Foody Direct)

Book of the week: Ben & Jerry's Homemade Ice Cream & Dessert Book. Before I went to Vermont this week, I actually didn't know this book existed, but it's great. It features the story of how the company started and took off (which is pretty interesting and worth buying the book alone) plus some accessible ice cream recipes. It's a good book to have on your shelf.

 

Thursday
Mar262015

Cadbury Creme Salade Nicoise

Easter Salade Nicoise

Right here, right now, I'd like to give you permission to Cadbury Creme-ify your salad. 

Easter is coming, and Spring makes everyone excited about fresh produce. Well, you can share your excitement about vegetables, while not actually consuming any, with this totally sweet salad. Green tinted coconut acts as a bed upon which "tomatoes" of red candy, "olives" of black jelly beans, and a drizzle of chocolate as "vinaigrette". Since the signature aspect of the Niçoise salad is hard boiled egg, this indulgent version is topped with slivers of Cadbury Creme Egg. 

If anyone asks why it doesn't have tuna, well, I don't really like it on salad, so there you go.

Easter Salade Nicoise

Just don't eat too much, because you don't want to ruin your appetite for dessert! 

Here's how you do it. 

Cadbury Creme Salade Niçoise 

Makes 1

  • Approximately 1/2 cup coconut, tinted green (I used wide flakes)
  • 3-4 red hard candies
  • 6-8 black jelly beans
  • One Cadbury Creme Egg
  • Melted chocolate, for drizzling

Procedure

  1. Place the Creme Egg in the fridge for about 15 minutes. This will firm it up for when you cut it.
  2. Meanwhile, place the green tinted coconut on an appropriately sized plate.
  3. Place the red candies and jelly beans in regular intervals over the top of the "lettuce".
  4. Once the Creme Egg has chilled, slice it into 4-5 coins and place them on the salad.
  5. Drizzle with melted chocolate, and serve. 
  6. Easter Salade Nicoise

If you enjoyed this, you may also enjoy my tutorial on how to make a candy salad.

Happy Easter!

Thursday
Mar262015

Homemade Thin Mints Recipe

Thin Mints - homemade

OMG. You can make one of the best Girl Scout cookies in your very own kitchen! No weird stabilizers included.

Find the recipe here.

Monday
Mar232015

Cadbury Creme Egg Rolls

Calm down. They're just Cadbury Creme Egg Rolls.

WAIT. CADBURY CREME EGG ROLLS!?! I AM A GENIUS. 

I know, all caps are annoying. But in the case of the last series of words, it was necessary. Because Easter has come early this year with my tastiest Creme Egg creation yet: Cadbury Creme Egg Rolls. 

I've delved into Asian-meets-Creme-Egg fusion before, with my Cadbury Creme Egg Foo Young recipe from a few years ago. I've also re-created many specimens of classic cuisine with a sweet twist, including Cadbury Creme Egg Salad, Cadbury Creme Deviled Eggs, Cadbury Creme Eggs Benedict, Cadbury Creme Scotch Eggs, and of course, Cadbury Creme Egg in Hole Toast

But these? These are special. Because they are fried, can be served with sauce, it's true, but mostly because, well, just look at them. 

Cadbury Creme Egg Rolls

The best news is that if you want to make Cadbury Creme Egg Rolls, you don't need a lot of time or ingredients. Really. Let me tell you how.

First, you'll grab four Cadbury Creme eggs, a tube of pop-n-bake crescent rolls, and some flaked coconut. You'll rustle up a large pan and put a bunch of oil in it. 

Then, you'll engage in a montage (80s music encouraged) involving these steps to assemble your egg rolls (don't worry, the full recipe is below).

Once you've done that, you'll heat up the oil and get your egg roll tossin' hands ready*... 

(* = don't actually toss. Gently place them in the oil. Don't ruin your pretty face with hot oil spatter, please.) 

Cadbury Creme Egg Rolls

and fry them to golden perfection. Let them cool slightly then enjoy the gooey rewards contained within. 

Cadbury Creme Egg Rolls

 

Cadbury Creme Egg Rolls

  • 4 Cadbury Creme Eggs
  • Flaked coconut (half a cup or so)
  • 8 crescent rolls from a package

 Procedure

  1. Put the Creme Eggs in the freezer for about 10 minutes. This will help them become firm when you chop them in a bit.
  2. Unroll the crescent rolls, and divide into 8 perforated portions. Ignore the triangle shape, and mush each one into a ball. 
  3. Using a rolling pin, roll the dough as thin as it will go without seeming like it will break. 
  4. Place some coconut on top of the rolled dough. 
  5. Your Creme eggs are ready about now, I'd say. Take them out of the fridge, and cut each egg in half. You now have 8 portions. 
  6. Cut each portion coarsely, and put it along the coconut on the spread crescent dough. 
  7. Roll it up, burrito-style. Here's how:
  8. Heat up the oil. Once you think it's hot, test it by tossing a little crumb of crescent dough inside. If it starts bubbling furiously, you're good to go.
  9. Fry each one (don't do more than 2 at a time, it's just easier to manage that way) until golden on both sides.
  10. Remove from the frying pan and set on paper towels to blot excess oil.
  11. Enjoy warm. Serve with melted chocolate sauce for dipping, if desired (suggested). 

You may also like:

Cadbury Creme Egg Salad

Cadbury Creme Egg Salad

Cadbury Creme Egg Foo Young

Cadbury Creme Egg Foo Young

Cadbury Creme Deviled Eggs 

Cadbury Creme Deviled Eggs

Cadbury Creme Eggs Benedict

Cadbury Creme Eggs Benedict

Cadbury Creme Scotch Eggs

scotch eggs

Cadbury Creme Egg in Hole Toast

Cadbury creme egg in hole toast

 Would you eat a Cadbury Cream Egg roll?

Monday
Mar232015

Gluten-Free Chocolate Bundt Cake

There is no good reason to not have cake in your life. 

If you're gluten-free and eating cake made with cake flour is not good for your health, you might have to bake a little differently, but ultimately, your favorite treats should not be off limits. The new book Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table wants to enable you to bring your favorite desserts back into your life. 

This guest recipe for chocolate bundt cake is a very special one indeed, rich and dense and practically perfect in every way. And plus, it gives you the opportunity to say "I like big bundts and I cannot lie".

Yep. With that, here's the recipe.

Jenny’s chocolate bundt cake

makes 1 small Bundt cake

We created this for Jenny, a family member and good friend. She was diagnosed with celiac disease a few years ago and was worried that she’d never enjoy our cakes and cookies again. This cake is one of the first things we made for her, and it quickly became a favorite. It’s moist and chocolaty, with a tender crumb. Aki likes just a dusting of powdered sugar instead of icing.

  • 2 cups / 260 grams Gluten-Free Flour Blend (recipe below)
  • 1 cup / 85 grams high-quality natural cocoa powder
  • 16 tablespoons (2 sticks) / 8 ounces / 225 grams unsalted butter, at room temperature
  • 2 cups / 400 grams granulated sugar
  • 1 teaspoon / 6 grams fine sea salt
  • 1 teaspoon / 5 grams baking soda
  • ½ teaspoon / 3 grams baking powder
  • 4 large eggs, at room temperature
  • 1 cup / 225 grams buttermilk, at room temperature
  • ¼ cup / 30 grams powdered sugar for dusting

Procedure

  1. Preheat the oven to 350°F. (180°C.). Butter a 7½-inch (6-cup) Bundt pan and dust with flour.
  2. Whisk together the flour and cocoa in a medium bowl. Set aside.
  3. Put the butter, granulated sugar, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with thepaddle attachment (or use hand mixer) and beat on low until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next.
  4. Add one-third of the flour mixture and mix until just blended.Add half the buttermilk and mix until just blended. Repeat with half of the remaining flour mixture, followed by theremaining buttermilk, and then the last of the flour mixture. Scrape the batter into the prepared cake pan.
  5. Bake for 55 to 65 minutes, until the cake springs back when lightlytouched and a cake tester inserted in the center comes out clean; the internal temperature should be 203° to 208°F.(95° to 98°C.).
  6. Let cool in the pan on a rack for 15 minutes, then turn out onto a rack to cool completely. Just before serving, dust the top of the cake with the powdered sugar. The cake will keep in an airtight container for up to a week.

Gluten-free flour blend: "What Iif" blend

makes 15½ cups / 2020 grams flour blend

What if you had a gluten-free flour that worked in any recipe as a gram-forgram substitute for all-purpose flour? That was the question was asked ourselves when we developed this blend. “IiF” stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It’s gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes and for that reason, using a gram-for-gram substitution in any traditional recipe will give you comparable results.

  • 700 grams cornstarch
  • 500 grams tapioca starch
  • 300 grams white rice flour
  • 200 grams brown rice flour
  • 200 grams nonfat milk power
  • 100 grams potato flour
  • 20 grams xanthan gum

Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

Reprinted from Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table by Aki Kamozawa and H. Alexander Talbot. Copyright © 2015 by Aki Kamozawa and H. Alexander Talbot. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Saturday
Mar212015

What's The Difference Between Pudding, Custard, and Mousse?

Pudding. Custard. Mousse. They all kind of look the same. They're all soft, creamy foods. So what's the dif? 

Pudding, Custard, Mousse

The short version?

Eggs.

In America, at least, pudding is typically the term assigned to a milk or cream-based dessert which is thickened by starch. Usually, but not always, cornstarch

Custard, on the other hand, is a milk or cream based dessert thickened by egg

Mousse relies on egg, too. Primarily egg whites, which are whipped to a froth and then folded with other ingredients for an airy, unique texture. 

That's the short version. But there's more to the story than that.

The long version?

The simplistic view that eggs are the only difference is fraught with inconsistency. 

As Chow.com aptly puts it,

But it’s not quite as simple as saying, “If it has eggs it’s custard; if it has starch it’s pudding.”Professional Baking points out that there is an overlap: Cream puddings, it says, use a custard base but are thickened with starch. Pastry cream (the stuff you find in an éclair) is a cream pudding—a custard-pudding hybrid.

So, let me address some exceptions. 

There are plenty of pudding recipes which employ eggs.

This vanilla pudding, for instance, contains egg, but it doesn't completely rely on it for thickening the mixture. It also includes cornstarch, which propels it from custard to pudding territory. Or is it a custard with starch? Tough call.

Some custard recipes include starch.

Yep. Some custard recipes include starch. Not all, but some. This great post makes some notes on the differences between how you prepare custard and pudding, and examples of custards with starch.

Mousse doesn't always include egg whites

And there are mousse recipes that don't include egg whites, but do include egg yolks. There are some recipes that don't include eggs at all, but rely on whipped cream to impart the airy-rich texture.

To summarize: there are blurred lines.

While there is a general division between pudding, custard, and mousse, recipes cross the borders all the time. Ultimately, you're not going to be denied dessert if you mis-categorize one (not by me, anyway). But I'm a big believer in the idea that you should learn the rules before you break them...so hopefully, with this post, I've given you a brief look at the rules.

Now go ahead and break them.

Which one is your fave: pudding, custard, or mousse? 

Friday
Mar202015

Baker's Dozen: A Batch of Sweet Links

Yumsies: Cadbury Creme Egg in Hole Toast. (Serious Eats)

Ever heard of zerde? It involves rice and saffron, and it's dessert. (Binnur's Turkish Cookbook)

Peeps art. (CakeSpy)

Ever heard of Chelsea buns? They're a classic London treat. (Londonist)

Homemade Samoas. Not the Indian snack (that's samosas). (Craftsy)

I'm intrigued by the Krispy Kreme peanut butter cup doughnut. (Tech Times)

Peanut butter s'mores bars. Oh yum. (BruCrew Life)

Nut-hugging bears. Adorable, not creepy. (Bored Panda

Did you hear me being awesome and cute on this podcast? (Season with Sass)

I'm into these cloverleaf rolls. (Baked Bree)

How to make ganache with cocoa powder instead of chopped chocolate. (CakeSpy)

Peeps Milk will ruin your child's sense of what milk should taste like. (Grub Street)

Thin Mints pancakes, on the other hand, will ruin nobody's sense of taste. Quite the opposite. (Heather's French Press)

Coconut banana cream pie. Be still my beating heart. (Crazy for Crust)

Book of the week: Peanut Butter & Cupcake. I love kids' books, and this one just made me SMILE. I feel like if you just read the synopsis, it will make you smile, too:

What’s a little piece of bread to do when he’s feeling lonely? Find a friend, of course! And that’s exactly what Peanut Butter tries to do. But sometimes friends are hard to come by, especially when Hamburger has to walk his (hot) dogs, Cupcake is too busy building castles in her sprinkle box, and Egg laughs so hard he starts to crack up!

Thursday
Mar192015

Paleo Cookies: Actually Good

Paleo cookies

I'm far from a follower of the paleo diet, or any diet, for that matter. But these "paleo cookies" are downright tasty. I promise. Surprisingly cakey, too, considering the lack of flour!

Find the recipe here

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