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.
Whenever I have guest over for the weekend what is going to be served at meal time is always a big deal. Between all the planning and cooking it is nice to have breakfast foods that can be made ahead than set out to enjoy with coffee. While this banana bread is not the healthy version, it is my grandmothers version, which means it is absolutely delicious.
Mamaw’s Banana Bread
Makes 1 Loaf
1/2 c. butter
1 c. sugar
2 eggs, beaten
1 tsp. lemon juice
2 c. flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1 c. walnuts or pecans
Preheat oven to 350°F and prepare greased loaf pan.
Cream butter and sugar together. Add eggs. Mash together bananas and lemon juice and add to the mixture. Sift flour, salt, baking powder, and quickly add to banana mixture.
Pour into pan and bake 1 hour or until toothpick inserted in center comes out clean. 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.
One of my best friends just spent two years teaching English in Japan. I missed her soooo much, so obviously her homecoming was a much anticipated event. I strongly expected her to have a never ending list of places she wanted to go and things she wanted to eat. I was fully prepared to engulf as much Tex-Mex as humanly possible.
And that we did. I was however surprised that her first request was not queso covered enchiladas, but a plate of fresh berries. She talked about how fresh berries were unbelievably expensive in Japan and she had been thinking about summer berries for months.
This inspired me to get one last berry recipe in and this bundt cake is perfect. So whip it up and eat it for breakfast, lunch, and dinner.
Summer Berry Bundt Cake
slightly adapted from Smitten Kitchen
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 1 lemon
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 cups mixed berries
- 2 cups powdered sugar
- Juice of 1 lemon
- 1 tablespoon unsalted butter, softened
Preheat your oven to 350°F. Grease a nonstick 10″ bundt pan with butter or cooking spray. Set aside.
In a medium bowl, sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer cream together the butter, sugar and lemon zest until light and fluffy, about minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla. Add flour mixture alternating with buttermilk in 3 additions ending with the flour. Scrape down the sides and be careful not to over mix. Toss the berries with the remaining 2 tablespoons of flour and gently fold into the cake batter with a spatula. The batter is pretty thick so some of the berries may get crushed but it creates pretty colorful swirls in the cake.
Spoon cake batter into the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake halfway through to make sure it browns evenly. The cake is done when tester in the center comes out clean.
Set cake pan on a wire rack to cool for 30 minutes before inverting the cake onto a serving platter to cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth. I left my glaze a little on the thicker side, but if you prefer it thinner you can add additional lemon juice. I spread a generous amount of glaze on to the top of the cake and let it drip down the sides. Slice and enjoy!