Author Archives: Sweet Jumbles
Chocolate
A new Page! I’ve added a special page to my blog about Chocolate! I decided to do this as a “page” rather than a blogpost so that it would not get lost in the mix. Below my blog heading you … Continue reading
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Butterfinger Banana Cake with Peanut Butter Cream Cheese Frosting
Do you have somebody who you have wronged and you don’t know how to make it right again? Has your childhood friend never forgiven you for comparing her hair to a poodle? (Mine has, and she remains a dear friend … Continue reading
Posted in Baking Jumbles
Tagged banana, butterfinger, cake, candy, cream cheese, peanut butter
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Tips and Tricks
I’m not a pro in any of this baking stuff, but there are a few tricks of the trade I’ve picked up along the way that help me create better treats. I have mentioned, and will continue to mention, these … Continue reading
Zucchini & Ricotta Galette
I have to admit, I only started eating zucchini this year, and I still need it to be cooked in certain ways for me to really enjoy. Grilling is good. So I decided to give this recipe a whirl to … Continue reading
Pesto alla Genovese
Homemade pesto makes this recipe a winner! Continue reading
Chocolate Covered Brown Sugar Bacon
The third and final installment in the Chocobacon Fest recipes is here. Chocolate Covered Brown Sugar Bacon. I got this idea after eating Praline Bacon at Elizabeth’s in New Orleans. For my version, I was originally calling it Chocolate Covered … Continue reading
Maple Chocolate Pudding with a Bacon Spoon
The Chocobacon Coma continues, and the following recipe is no joke.
This Maple Chocolate Pudding is so insanely delicious you might not be able to control yourself. For the sake of decency, I cannot even post what a fellow Chocobacon Fest-er said upon tasting this treat. Let’s just say it was REALLY good, and leave the rest up to your imagination.
This pudding is not like the standard Jello in consistency, rather it is a runny, gooey, delicious mess. Also, do not be disappointed by the fact that this recipe yields only 5-6 servings of about 2 oz. each. Your teeth would rot out of you had more than 2 oz. Trust me.
Also, you will need at least 2 bacon spoons per serving. What, you think you’re going to lick the pudding off of the bacon spoon with each magical bite? No, no. You’re not. You’re going to bite a heavenly bit of bacon with each and every scoop of pudding and you are not going to feel guilty for it for even one second.
As you can see in the pictures below, I had to serve the pudding in plastic cups because we were on a picnic. But, it would look even better in glass tumblers should the situation allow.
Maple Chocolate Pudding with Bacon Spoons
adapted from: PeaceLoveAndChocolate.com
5 oz milk chocolate, melted (I used 45% cacao)
3 oz heavy whipping cream
2 oz maple syrup, preferably Grade A amber
Vanilla bean, sliced in half and seeded (optional)
Bacon (I used maple bacon)
soak vanilla bean and scraped pod in heavy cream for anywhere from a few minutes to overnight
in a 375 degree oven, lay bacon in a single layer on baking sheet and bake until golden brown. Remove, pat oil with papertowels, and set aside.
In a medium saucepan, bring cream and vanilla to a boil. Once boil is reached, turn off heat and let cool for 10 minutes. Remove pod.
Melt chocolate on a double boiler or in microwave
Pour cream over melted chocolate and add maple syrup. Using a whisk, combine to a glossy emulsion.
Fill glasses with warm pudding and serve with a bacon spoon (and extra spoons on the side!)
Also on the Chocobacon Fest Menu: BLT Stuffed Tomatoes and Chocolate Covered Brown Sugar Bacon
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BLT Stuffed Tomatoes and a Chocobacon Fest
This past weekend my friends and I had a Chocobacon Fest.
I will pause now so that you can catch your breath. Yes, you are still alive. No, you have not died and gone to Bacon heaven. Yes, it really was that good.
Our menu included BLT stuffed tomatoes, bacon wrapped shrimp, bacon wrapped dates stuffed with almonds or chocolate, zucchini and squash sautéed in bacon grease, pomegranate sangria (ok, no bacon or chocolate there), maple chocolate pudding with bacon spoons, and chocolate covered brown sugar bacon.
Recipes for pudding and chocolate covered bacon will be posted later this week…once I pick myself up off of the floor from my Chocobacon induced coma.
For now, I offer you ….
BLT Stuffed Tomatoes
Source: Buns In My Oven
about 20 cherry tomatoes
8 ounces sour cream
4 slices bacon, cooked and crumbled
1 t grated parmesan cheese
2 t fresh parsley, chopped
chives, for garnish
salt and pepper to taste
Wash cherry tomatoes and slice them in half. Use a paring knife or spoon to scrape out the insides. Dab the inside of each tomato with a paper towel to dry it and then sprinkle with salt.
Mix together the sour cream, bacon pieces, parmesan, parsley, salt, and pepper. Spoon or pipe the filling into each tomato and sprinkle the tops with chopped green onions.
Blueberry Upside Down Cake
Usually when you hear someone talking about freezing their eggs, they don’t mean the kind in their refrigerator. Then again, most people don’t have the ghost of the Abominable Snowman living in their fridge. I apparently do. I have known for some time now that the temperature dial in my refrigerator moves on its own. Every few days, it will migrate from “cold” to “coldest” and I’ll find my water and other miscellaneous items covered with a bit of crystallized ice. I just move the dial back and that’s that. But not today. Today, even the eggs were frozen. (Ironic since my apartment is an oven and I’d just love some of that cold fridge air to fill the house….) Fortunately I had just bought some new (unfrozen) eggs and was able to proceed with the day’s baking project – Blueberry Upside Down Cake.
I had actually gotten the idea of doing a Blueberry Upside Down Cake at New York’s famous “21 Club,” which I visited earlier this week as part of Summer Restaurant Week. I was, unfortunately, a bit disappointed by the food but the Blueberry Upside Down Cake was quite good and I decided to give it a go myself after finding a recipe on Thibeault’s Table. The cake was very moist and the blueberry juices crept into the cake perfectly. I used fresh blueberries and opted not to include cinnamon in my cake, as that just doesn’t strike me as a summer-y flavor, but I’m sure it’s good either way.
Blueberry Upside Down Cake
1/2 c melted butter
1/2 c brown sugar
2 c blueberries (fresh or frozen)
1 T lemon juice
1/2 c butter
3/4 c granulated sugar
1 egg
1 t vanilla
1 1/3 c cake flour (all purpose flour will work as well)
2 t baking powder
1/4 t salt
1 t cinnamon (optional)
3/4 c milk
In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
Cream butter; gradually add sugar, beating until light.
Beat in egg and vanilla.
Sift together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture.
Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean.
Let cool 10 minutes in pan, then turn out on to large flat plate and serve warm or at room temperature.
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Serendipity’s Frrrozen Hot Chocolate
This summer has been so hot that baking is often out of the question. Days like these, you are better off just cooling off with a cold beverage. So, today’s post is a simple way to make your taste buds smile.
Serendipity’s Frrrozen Hot Chocolate originates in Serendipity 3, an NYC restaurant. I’ve had the original there and this famous recipe was released directly from the restaurant for their 50th anniversary. No tweaks, no caveats, just make it.
Serendipity’s Frrrozen Hot Chocolate
serves 2
6 half-ounce pieces of your favorite chocolate
2 t store-bought hot chocolate mix
1 1/2 T sugar
1 1/2 c milk
3 c ice
whipped cream
Chocolate shavings
Chop chocolate into small pieces and place in a double boiler over simmering water, stirring occasionally until melted
Add hot chocolate powder and sugar, stirring constantly until blended
Remove from heat and slowly add 1/2 c of milk and stir until smooth.
cool to room temperature
In a blender, place remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri
Pour into a giant goblet, top with whipped cream and chocolate shavings, enjoy!
P.S. Cats like it too. 🙂
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Sweet Jumbles 