I love rice pudding. This probably goes along with my love of oatmeal, risotto, tapioca, basically anything soft and tasty! I made this when I was having company over because it is simple, you can make it ahead of time, and the presentation is nice.
The best part is it is a one pot dessert. No need to bake that cake and then was 1000 mixing bowls before your company arrives! ok…. maybe not 1000… but it feels that way when you are in a hurry!
Coconut Rice Pudding with Mango
1 cup Coconut Milk
3/4 cup Almond Milk
1/2 cups Japanese Sushi Rice
3 Tablespoons Sugar
1 to 1/2 teaspoon Vanilla Extract
1 pinch Sea Salt
1 cup Chopped Mango, for topping
Mix together the coconut milk, almond milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.
Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Remove from the heat. Let the pudding stand for 5 minutes and then divide it among bowls, top with mango and serve.
Happy Halloween!!!! It is definitely the season for pumpkins so naturally I have like 10 trillion pumpkin things I want to post, but I will start with this bread. It is sweet, spicy, and full of pumpkin goodness. A few changes to my favorite recipe, thank you Gourmet, and this bread is absolutely perfect! especially with a cup of coffee….
Pumpkin Apple Bread
makes 2 loaves
1 Tbsp. all purpose flour
5 Tbsp. sugar
1 tsp. cinnamon
1 Tbsp. butter
3 c. all purpose flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 15oz can pumpkin
3/4 c. oil, I used grape seed but canola would work
1 1/4 c. sugar
1 c. packed light brown sugar
4 large eggs lightly beaten
2 Granny Smith apples peeled, cored, and chopped
1/2 c. pecans, rough chopped
For Topping: Blend ingredients together with your fingertips until mixture resembles coarse meal. Mix in Pecans.
For Bread: Put a rack in the middle of the oven and preheat to 350°F. Butter 2 9×5 inch loaf pans.
Sift together flour, salt, soda, cinnamon, nutmeg, cloves, and allspice into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in large bowl. Add flour mixture until well combined. Fold in apples.
Divide between buttered loaf pans. Sprinkle half of the topping over each loaf. Bake until wooden pick comes out clean 50-60 minutes. Cool loaves in pan on rack for 45 minutes. Remove from pans and cool completely, about 1 hr. Enjoy!
A cold front came through Texas. Thank goodness because I was beginning to melt. When it starts to cool down I start to crave pie or cobbler, basically all things warm and fruit filled. Oh and it’s fall…. so PEARS!
This pear crisp hit the spot. The natural sweetness of the pears was incredible and the cardamom was perfect with it. I was a little nervous at first because it smelled strong, but it really was perfect and not at all overpowering. Mark Bittman got this right so let me pass on his recipe from his Food Matters Cookbook.
Cardamom Scented Pear Crisp
4 Tbsp. unsalted butter, plus more to grease pan
2 Tbsp. canola oil
3/4 c. brown sugar
1/2 c. chopped pecans
1 Tbsp. lemon juice
1 c. rolled oats
1/2 c. whole wheat flour
3 lbs. pears, cored and sliced
1/2 tsp. cardamom
Preheat oven to 400°F. Grease a 8- or 9-inch baking dish with butter or nonstick baking spray. Cream the butter, oil, and sugar with an electric mixer or fork. Stir in the nuts, lemon, oats, flour, and salt until combined and crumbly.
Put the pears in the prepared dish, sprinkle with cardamom, and toss. Crumble the topping over the top. Bake until bubbly and beginning to brown, 30-40 minutes. Serve warm.
Yesterday was the last official day of summer. This day to me is always bittersweet. While I am totally ready for the weather to cool down and put on some boots and sweaters saying good bye to summer produce is always hard.
Before I trade in my peaches for pumpkin, and berries for apples I want to post one more summer dessert. There is nothing that screams summer like cobbler. A simple fruit dessert that is so easy to put together it should be a crime.
Peach and Blueberry Cobbler
adapted from Martha Stewart
3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1 tsp. vanilla
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 cup all-purpose flour (spooned and leveled)
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, vanilla and cornstarch. Add to fruit; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.