Something Awesome

I should be posting something awesome about Mother's Day, but instead, I am just going to kinda ramble. I think you are all used to that by now, right?

I purchased some gorgeous potted flowers and placed them on my mother-in-law's local grave. I also picked out another greenhouse purchase for my father-in-law's current wife. With my mother buried several hours away,  I have been keeping an eye on the Fern Peony plant that she gave me several years before her death. It has multiplied well this year and is loaded with buds, but our recent cold-raining-hailing-snowing snaps have kept the blooms from showing their beauty. More rain and cooler temperatures are forecast for Mother's Day, but I hope that maybe next week I will be treated with those crimson blossoms that always remind me of Mom.

For the past week, Hubs has been craving the Chocolate Pudding Cake that his mother often made, and tonight, I gave in and prepared it for dessert. He moaned with delight with the first bite of the over-the-top rich, fudgy cake and creamy pudding paired with vanilla bean ice cream. It was pure decadence, and totally trampled any virtuous feelings I may have had after a light supper of roasted (garden picked!) asparagus, lemon pepper halibut, and Spinach Couscous.

I should be sharing that chocolaty recipe, but I don't have any photos that weren't snapped with my phone in the bad night lighting of my kitchen. (Note to self: better lighting is a must when we finally do the kitchen renovation.) Instead, I am going to share a different pudding cake. I believe that Lemon Pudding Cake would be the choice of my mother. She loved her rich and sweet pecan desserts, but I don't believe I ever saw her turn down something bright, tart and citrusy, either.

With just a few ingredients, this light and fluffy cake rises and bakes atop a creamy, pudding-like sauce. Coupled with ice cream or just sprinkled with powdered sugar, you know it is a pure comfort food when it is served with a spoon. I suppose that Lemon Pudding Cake actually is something awesome to share for Mother's Day.

Lemon Pudding Cake

(adapted from Gourmet Magazine)

2 large lemons

1/4 cup flour

1/4 teaspoon salt

3/4 cup, plus 2 tablespoons sugar

3 large eggs, separated

1 1/3 cups whole milk

Preheat oven to 350F.
Grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt and 1/2 cup plus 2 tablespoons sugar in a large bowl.
In a separate bowl, whisk together egg yolks, milk, zest and juice.
Add to flour mixture, whisking just until combined.
Beat egg whites with electric mixer until soft peaks.
Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites have stiff, glossy peaks.
Whisk about one fourth of the whites into batter to lighten, then fold in remaining whites gently.
Pour into a buttered 8x8 baking dish and bake in a hot water bath until puffed and golden, about 45-50 minutes.
Serve warm, or at room temperature. (Serves 6)

Happy Mother's Day!

Hop to It

Do you have a dessert for your Easter menu?

No?

If you aren't chocolated out by Cadbury Eggs, I have the perfect solution.

Milk Chocolate Banana IceBox Cake.

Hop to it.

Milk Chocolate Banana IceBox Cake

(from Martha Stewart Magazine)

15 ounces milk chocolate, chopped (I had 2 of those LARGE Hershey Bars with Almonds...which were 16 ounces, but oh well.)

5 large egg yolks

3 cups heavy cream

20 graham crackers

4-5 ripe bananas, sliced 

Garnish: whipped cream and chocolate shavings

Place chocolate in a heat-proof bowl.
Place yolks and a pinch of salt in another heat-proof bowl.
Bring cream to a simmer in a medium saucepan. (simmer, NOT boil)
Slowly pour cream into bowl with yolks, whisking constantly.
Return to saucepan over low heat.
Cook, stirring constantly, until mixture is thickened, about 8 minutes. (Mixture should not boil.)
Immediately strain through a fine sieve set over chocolate.
Stir until chocolate melts and is smooth. (Whisking works best.)
Refrigerate until thick, about 4 hours.
Line a 5-by-10-inch loaf pan with plastic wrap.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan.
Top with a layer of 4 graham crackers, trimmed to fit.
Spread 1/2 cup chocolate over tops, and cover with some bananas.
Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
Repeat with remaining chocolate, bananas, and graham crackers until the pan is filled.
Finish with graham crackers.
Cover with plastic wrap and refrigerate OVERNIGHT.
Uncover, and turn out onto a serving platter. 
Remove plastic wrap.
Garnish with whipped cream and chocolate shavings.
Cut into slices to serve. (Serves 8 to 10)
**NOTE**I didn't measure my layers of chocolate pudding exactly and didn't need all 20 graham crackers and only had one layer of bananas (about 2 whole bananas). I have presented the ingredients exactly as stated in the magazine, but you may need to alter them if you wing it like I did.

Pumpkin and Spice and Everything Nice

I like to start my day with a mug of tea. Several years ago, I discovered the Republic of Tea line and love their varied flavors and blends. My all time favorite is the Vanilla Almond, but I am also partial to Pomegranate Green Tea, Good Hope Vanilla Red Tea, Kiwi Pear Green Tea, Tea of Inquiry and Pink Grapefruit Green Tea. I am addicted to my teas and have collected a large assortment.

However, a recent find has left my teas collecting dust. I have blown the cobwebs off my coffee maker and brewed pot after pot of dark, rich coffee just to savor Coffee-Mate's seasonal Pumpkin Spice Creamer. Friends had been raving about it, but I hadn't been able to locate it in any local stores. I did find Southern Butter Pecan creamer just before Thanksgiving, and while it was good, it didn't set off any cravings for me. I enjoyed it, but could easily walk away from it and go back to my beloved teas. The Pumpkin Spice has me hooked. It is cream of the crop of pumpkin and spice and everything nice.

Another way to enjoy pumpkin and spice and everything nice is a super simple dessert pudding. I originally tried this recipe for our anniversary back in early October, and have repeated it several times since. While pumpkin and spice are traditionally considered fall and winter treats, this cool and creamy dessert doesn't have to be pegged as seasonal (like the Coffee-Mate creamer which will soon disappear from the dairy shelves). Those of us who love the flavor combination can savor it any time. You could even use low-fat products for the calorie conscious. Dig into some Pumpkin Pudding and start enjoying your own pumpkin and spice and everything nice.

Pumpkin Pudding

½ teaspoon cinnamon
1/8 teaspoon ginger
½ teaspoon cloves
¼ teaspoon baking soda
¾ cup cooked pumpkin (canned stuff)
1 ¼ cups cold milk
1 large package (or 2 small packages) instant butterscotch pudding mix
1 ¼ cups whipped cream (Cool Whip works)

Combine spices and baking soda in bowl.
Mix in pumpkin and blend well.
Add milk and pudding.
Beat for one minute.
Fold 1/2 cup of the whipped cream into the mixture.
Garnish with rest of the whipped cream. (Serves 4-6)