Last Seduction: Chocolate Seduction Cake Recipe from Essential Baking Company

Several years ago when I was first considering making a move from New York City to Seattle, a friend offered some wise advice to help me make the decision: "before you make any rash decisions, make sure you find a good bakery there." Sage advice indeed.

I didn't exactly follow the advice though. I didn't find one bakery: I found three.

The first three bakeries I visited in Seattle--in order--were Cinnamon Works, Macrina Bakery and Essential Baking. This was basically a triple play of delicious: two weeks later, I lived in Seattle. And all three bakeries have a sweet spot in my heart.

So when one of those first bakeries I ever visited--Essential Baking--offered to share one of their recipes, I knew it was going to be good.

Called "Chocolate Seduction Cake", this flourless cake is pure decadence--redolent with rich chocolate flavor--while still maintaining a delicate crumb which isn't quite brownie or fudge, but definitely cake. It's great all by itself, but it's even better with whipped cream, ice cream, or (best of all) prettily decorated with pink buttercream frosting and decorative sliced almonds (an idea I picked up when I judged a pie contest!).

Chocolate Seduction Cake

-adapted from Essential Baking Co. in Seattle -

Serves 8-10 generously

• 10 ounces Belcolade chocolate (that's the brand Parisian Star uses; a high
• quality dark chocolate could be subbed)
• 5 ounces unsalted butter, room temperature
• 1 ounce cognac
• 6 egg yolks
• 6 egg whites
• 3/4 cup sugar, divided
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F
2. Line 9x9" cake pan with parchment paper and grease
3. Gently melt the chocolate and butter in a double boiler; set aside.
4. Whip egg yolks with 1/2 cup sugar until light and fluffy.
5. Add cognac to chocolate and butter mixture and fold very gently into whipped egg yolks and sugar.
6. Whip egg whites with 1/4 cup sugar and salt until soft peaks form, then fold into the chocolate and egg yolk mixture.
7. Fill the cake pan 3/4 full.
8. Bake for about 35 minutes or until knife inserted in center of cake comes out clean.
9. If desired, let cool completely and then frost with pink (really, pink is best) vanilla buttercream (I used the one in the latter half of this recipe).

Paradise Found: The Pain Perdu Parfait

Hypothetically speaking, wouldn't it be glorious if French Toast, bread pudding and an ice cream sundae had a baby? Le sigh: one can dream.

Dream no more: I have non-hypothetical proof! Say hello to the Pain Perdu (a fancy way of saying French Toast) Parfait, a little something I dreamed up thanks to Foodbuzz's challenge to think of new and creative ways to use Nature's Pride bread products. Constructed of Honey Wheat bread soaked in a rich, sweet French Toast-y batter and then baked in cupcake cups until they have molded to the shape with a crispy, brown sugary crust, each little dish is filled with a healthy scoop of ice cream while still warm; the result is a creamy, dreamy treat which lies in a wonderful nether region between decadent brunch and rich dessert.

It may be Pain Perdu, but it tastes like Paradise Found.

Pain Perdu Parfaits

AKA French Toast Ice Cream Cups

-serves 4 -

• 4 slices slightly stale bread, sliced lengthwise (I used honey wheat)
• 2 eggs
• 1/2 cup light cream or half and half
• 1/2 teaspoon vanilla
• cinnamon and nutmeg to taste
• about 1 teaspoon brown sugar per cup

• 1 scoop of ice cream per cup

  Directions

• Ice cream toppings of your choice

1. If you're going to bake these in the oven, preheat the oven to 350 degrees. Or, you can use the toaster oven, in which case no action is needed till later.
2. In a bowl, beat eggs, cream, vanilla, and spices together.
3. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
4. After dipping each piece, arrange in a cupcake cup or in an oven-safe greased dish or ramekin (depending on what size you'd like), until the strips have lined up to approximate the bowl-like shape. If needed, press down in the center so that they mimic the bowl shape.
   
5. Drizzle about a teaspoon of brown sugar over each little "bowl" making sure to hit the sides of your little bread bowl. This will caramelize and taste delectable later.
6. Place in the oven for about 10 minutes, or until browned and crispy on the sides and firm in the center--or put in toaster oven for about 15 minutes on medium-high.
   
7. Remove from heat and let set for at least 20 minutes. Once firm, place a scoop of ice cream in the center of each "bowl" and garnish with hot fudge sauce, nuts, butterscotch, or any topping of your choice. Serve immediately.

Nothing Bundt Cake: Chocolate Banana Bundt Cake for a Rainy Day

What is it about baking cake that always brightens up the darkest day or mood? Surely it's not just the taste, although that certainly doesn't hurt. It's the the full sensory experience: reading a recipe. Gathering and mixing together the ingredients; seeing them come together. Putting the batter in a pan...and that amazing cake-baking aroma while it bakes. By the time the cake is done, eating it is almost secondary (note: almost), as you've already gotten so much satisfaction out of making the finished product.

In Seattle, I couldn't imagine a cozier bakery for a rainy day than Macrina Bakery, so I was thrilled when they sent out their coffee cake recipe in a recent newsletter. Any fruit of your choosing makes a nice complement to the dense butteriness of the cake, which is perfect for breakfast; I used bananas and topped the cake off with a generous dose of chocolate and nuts, which is guaranteed to make the darkest days brighter.

Rainy Day Bundt Cake

- adapted from Macrina Bakery's Fresh Fruit Coffeecake -

Makes 1 Bundt cake

• 3 cups unbleached all-purpose flour (I used whole wheat--worked nicely with the banana)
• 1-1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 cups ripe fruit (I used bananas)
• 12 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1-1/2 teaspoons pure vanilla extract
• 1-1/2 cups buttermilk

Chocolate topping:

• 1 teaspoon shortening
• 3 ounces semisweet or dark chocolate

Directions:

1. Preheat oven to 350º F. Oil a 12-cup Bundt pan.
2. Sift flour, baking soda and salt into a large bowl and toss with your hands to combine. Remove 1/4 cup of the flour mixture and set bowl aside.
3. In a separate medium bowl, combine fruit and the reserved 1/4 cup of flour mixture. Toss until fruit is evenly coated and set aside. Tossing the fruit in flour helps keep it from sinking to the bottom of the coffeecake _ a true disaster!
4. Combine butter, granulated sugar and brown sugar in the bowl of your stand mixer. Mix with the paddle attachment for 5 to 8 minutes on medium speed. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure the first egg is fully mixed into the batter before adding the other. After the second egg is incorporated, add vanilla extract and mix for 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.
5. Alternately add small amounts of flour mixture and buttermilk to the batter mixing with a wooden spoon just until all dry ingredients are incorporated. Gently fold in the flour coated fruit making sure the fruit is evenly distributed through the batter. Spoon batter into the prepared Bundt pan filling two-thirds of the pan.
6. Bake on the center rack of the oven for 1 hour and 30 minutes, or until top is golden brown. Check the center of the coffeecake with a skewer. It will come out clean when the cake is done. Let cool in a pan for 45 minutes.
7. Loosen the sides of the cake with a sharp knife. Place a serving plate upside-down on top of the cooled Bundt pan and invert the pan to remove the cake.
8. For chocolate topping: melt chocolate and shortening in a double boiler. Pour gently directly on to the cake. Toss some walnuts, powdered sugar, or both, on top if it suits you.
9. Enjoy!

Disappearing Act: Houdini Bars

Leafing through The Cake Mix Doctor Returns (have you entered the giveaway, by the way?), the first recipe to catch my eye was for Houdini Bars. What's a Houdini bar? Named for the magician because because they're "so rich and delicious that they disappear quickly," these dense bars are comprised of a cakey crust filled with a buttery, cheesecake-y filling with nuts and coconut. Heaven on a plate? Yes indeed: they taste like birthday cake, cheesecake, and coconut cream pie--simultaneously--in every beautiful bite. If you love decadent desserts, these ones will disappear fast.

(P.S. If you love the pot holders shown above, they're from Rustbelt Fiberwerks!)
Houdini Bars
adapted from The Cake Mix Doctor Returns
Recipe says that it makes 30, but we only got 12 (gluttons)

• 1 package (18.25 oz) plain yellow cake mix
• 1 stick butter, melted
• 3 large eggs
• 1 package (8 oz) cream cheese, at room temperature (recipe calls for reduced-fat; I used full-fat)
• 1 teaspoon pure vanilla extract
• 2 cups confectioners' sugar, sifted
• 1/2 cup sweetened flaked coconut
• 1/2 cup walnuts (original recipe called for pecans; either way, the nuts are optional)

1. Place a rack in the center of the oven and preheat the oven to 350F. Set aside a generously greased 9x13-inch pan.
2. Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, about 1 minute. Press the batter into the bottom and partially up the sides of the baking pan (I used my hands) and set the pan aside.
3. Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and the confectioners' sugar and beat on low speed until smooth and combined, about 1 minute. Fold in the coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts, if you've chosen to use them.
4. Bake the bars until the edges are well browned and the center is firm to the touch, about 40 to 50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot!)

These bars keep in the fridge for up to five days. If they last that long.

Puff Daddy: Reese's Puffs Bars with Buttercream Frosting

So, I recently received a very large parcel of boxes of cereal from General Mills with which to try out some recipes for consideration for the Betty Crocker Halloween recipes section of their site. Naturally, I immediately set out to find as many delicious recipes as I could for baked goods which include cereal. One recipe for "Chewy Cereal Bars", which called for Grape-Nuts, intrigued me, but I suspected the recipe could be improved upon: first and foremost, by using Reese's Puffs instead. After making some other alterations to make the recipe uniquely my own, I can say that it's a pretty delicious end result, like chewy blondies with little crispy explosions of peanut butter and chocolate. Top 'em off with some buttercream frosting (and maybe even double deck 'em and decorate them for Halloween or the occasion of your choosing) and you've got yourself a cereal winner.

Reese's Puffs Bars

Ingredients (bars):

• 1/3 cup butter
• 1 cup Reese's Puffs Cereal
• 3/4 firmly packed brown sugar
• 1 egg
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• Optional Halloween garnish: candy corn and mellowcreme pumpkins

Directions:

1. Preheat oven to 350 F. Grease an 8-inch square baking pan. In a medium saucepan, melt butter; once melted, add cereal and incorporate for about 2 minutes, stirring constantly.
2. Remove from heat; stir in brown sugar until incorporated. Add egg and vanilla, and stir until completely blended.
3. Add flour and baking powder; stir until completely blended.
4. Spread into greased pan, and bake about 20 minutes or until golden around the edges. Let cool completely, and then frost. If desired, cut the batch in half and create double decker treats and slice them into thin fingers; if desired, garnish with candy corn and/or mellowcreme pumpkins.

Ingredients (frosting)

• 1 cup unsalted butter, softened
• 6 cups confectioners' sugar
• 1/2 cup half and half
• 2 teaspoons pure vanilla extract

Directions:
Cream the butter and about 4 cups of the confectioners' sugar until smooth and creamy; add the vanilla and the rest of the sugar bit by bit until the frosting reaches your desired consistency (you may not need all of it). For orange frosting, add about 1 drop of red and 4 drops of yellow food coloring and mix until the color is even; frost the cooled bars. Do not freeze or chill this frosting.

Getting Baked: Delicious Chocolate Chip Cookies from the Baked Cookbook

How many times have I said that you simply must buy Baked: New Frontiers in Baking?

Well, if you don't own it, clearly I haven't said it enough. Here's how the book has renewed its place in my heart yet again this week: the absolutely perfect Baked chocolate chip cookie.

Now, I have made a fair share of chocolate chip cookies in my life, and am more than willing to admit that while they've been good, they've never been perfect. And while I don't want to go all dramatic on you and say these are the best chocolate chip cookies ever, I can say with absolutely no hesitation that these are the best cookies that have ever come out of my kitchen: chewy in the middle, ever-so-slightly crispy on the outside, slightly puffy and not too flat.

The secret? Well, at their retail location I suspect that they probably put crack in the cookies, but the recipe owes its awesomeness to stressing the importance of fresh ingredients: I promise, if you use fancy butter, fresh eggs, and real vanilla, it really makes all the difference.

I only messed with their recipe slightly, omitting 2/3 cup of the chocolate chips and substituting walnuts. If you like your chocolate chip cookies a little fancy, it's a delicious variation.

Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips
• 2/3 cup walnuts

Directions:

1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
3. Add the flour mixture, bit by bit, mixing after each addition.
4. Using a spatula or wooden spoon, fold in the chocolate chips.
5. Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
6. Preheat the oven to 375 F degrees.
7. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
8. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
9. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.

Some Like it Hot: Hot Cocoa Cupcakes With Cream Cheese Frosting

Summer is totally awesome and all, but it seems to me as if there are way too many light, fruit-based and altogether too-virtuous desserts that prevail during those hot and sunny months. But as the days gradually start to get shorter and cooler, there's a sure-fire antidote, which can be summed up in three beautiful words: Hot Cocoa Cake. This is not a cake for wimps: it's unimaginably rich and decadent. Often, recipes for it call for a fudge-like frosting to be applied directly to the still-hot cake; however, as I've always preferred chocolate desserts that have a flavor contrast, I tried them with cream cheese frosting on a whim. The flavor combination works like a dream; when served at a party, they disappeared rather quickly.

Hot Cocoa Cupcakes With Cream Cheese Frosting

For the cakes (makes about 18; adapted from this recipe):

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 4 tablespoons cocoa
• 2 sticks (4 oz. ea) butter
• 1/2 cup buttermilk
• 1 cup water
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 tsp baking soda
• 2 eggs, beaten

Directions:

1. Preheat oven to 400 F.
2. Mix together flour, sugar, and salt. 
3. In a saucepan, bring the butter, cocoa, and water to boil and pour over flour mixture. 
4. Add the rest of the ingredients to the mixture and stir well. 
5. Fill cupcake cups 3/4 full.
6. Bake for about 20 minutes. Because you won't see the cakes browning at the edges, use a toothpick inserted in the center of a cupcake to test doneness.
7. Once cool, frost generously with cream cheese frosting; if desired, garnish with walnuts.

For the frosting:

Ingredients

• 1 (8)-ounce package of cream cheese, softened (do not substitute low-fat; it just doesn't work the same way)
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 to 6 cups confectioners' sugar (depending on your desired consistency)

Directions
In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until the butter is completely incorporated into the cream cheese and it has a smooth consistency. Add the confectioners' sugar cup by cup, stirring after each addition, until it has reached the desired consistency.

What a Brownie-Noser: A Sweet Recipe from Julia M. Usher's Cookie Swap

The Brown(ie) Noser: photo from Cookie Swap by Julia M. Usher used with permission.

As promised in the interview with Julia M. Usher, author of Cookie Swap: Creative Treats to Share Throughout the Year (which you can win here!), here's a recipe for decadent butterscotch brownies with caramel and ganache on top!

Caramel Topping

• 8 ounces caramel candies (about 27 cubes)
• ¼ cup heavy cream
• 1 tablespoon unsalted butter
• 4½ teaspoons all-purpose flour
• ½ teaspoon pure vanilla extract

Butterscotch Brownies

2½ cups all-purpose flour

2 teaspoons baking powder

3⁄8 teaspoon salt

1¼ cups (2½ sticks) unsalted butter, chopped into

tablespoon-size pieces

2¼ cups firmly packed light brown sugar

3 large eggs, room temperature

1½ teaspoons pure vanilla extract

3 tablespoons dark rum (optional)

2 cups pecan halves, toasted and coarsely chopped

Ganache Glaze (optional)

• 16 ounces premium semisweet chocolate
• finely chopped or ground in a food processor
• 1½ cups heavy cream
• 1 tablespoon light corn syrup

Directions:

1. Make the Caramel Topping. Unwrap the caramel candies and combine with the cream and butter in a small nonreactive (stainless steel or coated) saucepan. Place over medium heat and cook, stirring regularly to prevent scorching, until the caramels and butter are completely melted and the mixture has boiled. Remove from the heat. Stir in the flour, mixing well to break apart any lumps. Add the vanilla extract and set the topping in a warm place so the caramel stays fluid while you prepare the brownie batter.
2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 10 x 15 x 2-inch glass baking dish (sometimes called a roasting pan, p. 10) with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat the foil with nonstick cooking spray.
3. Mix the Butterscotch Brownies. Combine the flour, baking powder, and salt together in a medium bowl. Set aside.
4. Place the butter in a medium (3-quart) saucepan over low heat. Once the butter has fully melted, remove it from the heat and stir in the brown sugar, mixing until smooth. (Note: Don’t be surprised if the butter and sugar do not completely come together at this point; some separation is normal.) Cool a few minutes; then add the eggs one at a time, whisking well after each addition. Add the vanilla extract and rum, if desired. Gradually add the flour mixture, whisking all the while to keep the batter lump free. Stir in the pecans. Turn the batter into the prepared pan and level with a small offset spatula. (The batter will be less than 1 inch thick, but it will bake to about twice its original thickness.)
5. Drizzle the caramel topping evenly over the batter. (If the caramel has thickened and is difficult to drizzle, gently reheat it.) Marble the top (and break apart any large caramel blobs) by drawing a spatula through both the topping and the batter in a random pattern.
6. Bake until a cake tester inserted into the center comes out with moist crumbs on it, and the brownie has pulled away from the edges of the pan, about 35 to 40 minutes. Transfer to a wire rack and cool completely in the pan. (Areas that had larger helpings of caramel topping may sink slightly, but don’t worry; the ganache will completely cover any holes.)
7. Prepare and apply the Ganache Glaze (optional). Make the glaze only after the brownies have completely cooled. Follow the instructions for Ganache (below).
8. While the ganache is fluid, pour it evenly over the brownie. Gently tilt or shake the pan so that the ganache completely coats the brownie top. Cover with foil, taking care to keep it from touching the ganache. Refrigerate 3 to 4 hours, or until the ganache is firm enough to cut cleanly.
9. Remove the brownies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil, and trim any uneven edges before cutting into 1½-inch squares. For the neatest cuts, slice the bars while the ganache is firm and wipe the knife clean with a warm, damp cloth between slices. Serve at room temperature.

Ganache Directions:

1. Place the chopped (or ground) chocolate in a large bowl so it
2. forms a shallow layer. Set aside.
3. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)
4. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.
5. To use the ganache as a glaze, pour it while lukewarm. Alternatively, for piping ganache, pour it into a shallow pan to a ½- to ¾-inch depth, cover, and refrigerate 20 to 25 minutes, or until slightly thickened. Stir occasionally during chilling to maintain a uniform consistency. (Hard, overchilled pieces of ganache should be broken up, as they can easily clog pastry tips when piping.) Chilling time will vary with starting ganache temperature, refrigerator temperature, and depth of the ganache. Watch the ganache closely, as it can quickly overchill and become difficult to pipe.

For more information about Julia M. Usher, visit her site, become a Facebook fan or follow her on Twitter!

Turning Trix: Tricked-Out Trix Treats

It's already been established that Rice Krispies are not the only cereal treat on the sweet circuit. Trix Treats are one of the sweetest alternatives, and certainly one of the prettiest.

But why stop at simple cereal treats? Having recently found myself with a bit of extra cream cheese frosting, I decided to tempt fate by making a good thing even better, and sandwiched a healthy dollop of frosting between Trix Treat halves. And after tasting the result, which was relentlessly rich and sweet and probably not low-carb, all I can say is that it only serves to reinforce my deep-seeded belief that frosting makes everything better.

If it's true that you are what you eat, then certainly eaters of these sweet treats are rich, colorful, and absolutely fabulous.

Tricked-Out Trix Treats

Makes about 12

Ingredients for Trix Treats:

• 3 tablespoons butter or margarine
• 4 cups miniature marshmallows
• 6 cups Trix Cereal

Ingredients for cream cheese frosting (note: this makes about 3 cups of frosting, so there will be extra. I had made a batch of this frosting for cupcakes and used the leftover frosting for the Trix Treats. I have not tried to halve the recipe, but that could be an option if you don't want extra.)

• 1 (8)-ounce package of cream cheese, softened (do not substitute low-fat; it just doesn't work the same way)
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 to 6 cups confectioners' sugar (depending on your desired consistency)

Directions for the Trix Treats:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Trix cereal. Stir until well coated.
3. Using wax paper evenly press mixture into 13 x 9 x 2-inch greased pan. Let cool completely. Cut into 2-inch squares.

Directions for cream cheese frosting:

1. In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until the butter is completely incorporated into the cream cheese and it has a smooth consistency. Add the confectioners' sugar cup by cup, stirring after each addition, until it has reached the desired consistency.

Assembling it all:

Using a sharp knife, cut squares in half. Apply a liberal dollop of either vanilla buttercream or cream cheese frosting to the bottom and re-apply the top half. For extra flair, apply rainbow sprinkles to the exposed frosting on the sides to really trick out your treats. Serve immediately.

Love Me Tender, Love Me Sweet: Elvis's Banana Pudding

When it comes to Elvis and food, undoubtedly you're going to think of his famous favorite sandwich, comprised of peanut butter, fried bacon, banana, and (depending on who you ask) honey, all nestled between slices of white bread and prepared in a griddle, grilled cheese style.

I know. With a dish like that associated with your name, you practically don't need to do anything else in life.

But Elvis did.

Not only did he give us a plethora of musical hits and aforementioned sandwich, but as part of his legacy he also gave us an intensely creamy, meringue-topped banana pudding. Apparently, it was part of the Graceland doctrine that a batch this pudding be prepared nightly; as rumor has it, the King would mash up various pills in it (although if they were a pick-me-up or come-down, I don't know). Of course, I learned this all from the best possible source: a postcard from Graceland from one of my oldest friends.

A banana pudding so craveable immediately had me intrigued, and of course I made up a batch right away. I cut the original recipe in half and omitted the meringue topping (the egg whites can be frozen for later use); it seemed to work out fine, and yielded an unbelievably creamy and rich pudding. While I think I still prefer the Magnolia Bakery banana pudding, this one definitely wins points for its rich history and taste.

Elvis's Banana Pudding (With Some Liberties Taken)

• 2 large (or three small) ripe bananas
• 4 eggs, separated
• 1 1/4 cups sugar
• 1/8 lb butter
• 3 cups milk
• 1 tablespoon vanilla extract
• 1 1/2 tablespoons cornstarch
• About half a box of Nilla Wafers

1. In a large saucepan, mix together the milk, egg yolks, sugar, cornstarch and butter and cook over medium heat until mixture thickens (for me, this was about 25 minutes--but you've got to be watching it the whole time). Add vanilla.

2. In a medium (9x13 inch) pyrex pan or similarly sized baking pan, layer the bananas and wafers.

3. Pour the pudding over the bananas and wafers.

4. If you want to add the meringue topping: beat the egg whites with 4 tablespoons sugar until soft peaks form. Cover the pudding with the meringue.

5. With or without meringue, bake for 15 minutes in a preheated 350 degree oven.

* As a serving note, it's lovely served in a parfait glass with a thick dollop of whipped cream.