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Yummy Links: From Recipes Gone Wrong to Pucco Cupcakes

partysugar — Tue, 05 Aug 2008 07:45:32 -0700

What to do when a recipe goes wrong. - The Kitchn
Quickly catch up on Slow Food Nation. - Chow
Meet the biggest Chinese restaurant in the world. - Serious Eats
The latest news of the food crisis: the number of food scientists is on the decline. - Slashfood
How to travel on a doddering dollar. - The Epi-Log
A crazy coincidence: Smitten Kitchen makes Yum's key lime meltaways on the exact same day. - Smitten Kitchen
Does your grocery list say something about your personality? - SavvySugar
Looking for a decadent dessert? How about raspberry chocolate bundt cake? - Baking Bites
How cute are these Pucco cupcakes?! - Hostess With the Mostess

Smooth, Creamy Chocolate Pudding: I Hope...

partysugar — Wed, 28 Feb 2007 15:59:32 -0800

My dad is a late night closet chocoholic: after both my mom and I have gone to bed, he sneaks up to the kitchen for ice cream, chocolate candies, or his recent favorite chocolate pudding. Last week when I woke up, I noticed three empty plastic jello-pudding containers and a used spoon next to the sink! I decided I was going to do something nice for him last weekend and make him homemade chocolate pudding. I had watched the Barefoot Contessa make it on her show and it was beyond easy, just like making homemade ice cream without the hassle of rock salt and ice. The pudding was delicious, but according to my father, "great chocolate-y flavor but too thick, I would consider this more chocolate mousse than pudding." Now I've become obsessed with making the best chocolate pudding ever and will try recipe after recipe until he gives me the stamp of approval. I found this recipe which doesn't call for eggs so I am hoping that it's going to be more liquid-y. To make this all American, classic can't go-wrong dessert for your father, read more.

Chocolate Pudding
From Dianas Desserts

1/2 cup granulated sugar
2 1/2 tbsp. cornstarch
1 1/2 tbsp. unsweetened cocoa powder
A pinch of salt
1 1/4 cups heavy cream
10 oz. whole milk
1 tsp. vanilla extract
6 oz. semisweet chocolate, finely chopped
1 1/2 tbsp. unsalted butter, cut into small pieces
Sweetened whipped cream, optional topping

In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt.
In a medium size mixing bowl with pouring spout, combine heavy cream with milk and vanilla.
Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes.
Add chocolate, and cook, whisking until chocolate is melted, about 1 minute.
Remove from heat, and whisk in butter until melted. Using a ladle, pour pudding into six dessert cups.
Refrigerate until completely set, about 1 hour. Serve with sweetened whipped cream or non-dairy whipped topping.

Serves 6.

Print recipe with images | without images

All the News That's Fit to Eat - August 1

YumSugar — Wed, 01 Aug 2007 11:01:01 -0700

Tomatoes are peaking here in San Francisco and that means the classic trio of tomatoes, fresh mozzarella and basil can finally be reunited. - San Francisco Chronicle
Have you ever had a little too much to drink while dining? How about at a four-star restaurant? Here are some tales of fine dining gone wrong as in, drunk ladies in the dining room pool wrong. - New York Times

Here's a great load of tips and recipes for making fun, creative birthday cakes. The classic doll cake never gets old. - Sacramento Bee
I've said it once and I'll say it again, beer cocktails are really in right now. - The Oregonian
If you preserve the summer fruit today you'll have more versatility in your winter meals. - Chicago Tribune
Want to cook but don't know how? Here are a few simple recipes anybody can make. - Seattle Times
In Houston, community-supported agriculture (aka subscription farming) is growing in popularity. - Houston Chronicle
If you think ratatouille is too trendy, give crespéou - a layered omelet cake a try instead. - LA Times