PB & J Rice Pudding

This story has been sitting around for a while, so I thought I’d make a rice pudding recipe to go with it:

 

“She would sit, shoeless, in front of her window that faced the street, making sure to position herself just so she could see the snowflakes as they caught the street lamp’s light. If she had put enough sugar in the cup of rice pudding she would lean back with it, savoring the taste and view. If not, she would lean forward over the mug, like doing so would concentrate the flavor.

For the first five minutes she would sit bare shouldered, in only a tank top. After that, though, the heat of dancing to her favorite song that week would wear off, and she’d lean back, chair tipped on its back legs, to grab her sweatshirt.

        She always used to laugh at me whenever I expressed concern about her overt love affair with snow. It wasn’t a pretty laugh. I always found that strange, her voice was lovely.  It was breathy and short, like a bird chirping a few feet away. She’d go back to staring out the window, her teeth showing, but I’d be smiling too, absurdly happy that her laugh would never reach the main character of the drama playing outside. “

 

I’d intended to try to make a Pina Colada rice pudding recipe, but I still haven’t gotten it to quite work. So, here’s a peanutbutter and jelly recipe version instead (heads up that it uses leftover rice):

PB & J rice pudding

  • 3/4 cup cooked rice
  • 1/2 cup milk (I used coconut-vanilla almond milk)
  • 1/8 cup sugar
  • 3 T peanutbutter
  • 3 T jam/jelly of choice (I used blackberry jam)

Combine the rice, milk, and sugar in a small saucepan and stir. Place saucepan over medium-high heat and bring to a boil, stirring. Keep stirring until pudding thickens, 5-10 minutes. 

Remove saucepan from heat. You can add the peanutbutter and jelly now or wait for the pudding to cool First add the peanutbutter and stir in until completely mixed in. Then add the jelly and mix.

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First adapted recipe (single-person oreo cookie)

No story today, but maybe in a few days and definitely by next week. I just have to get the recipe that goes with it down.

 

Today I have a recipe adapted from http://chocolatecoveredkatie.com/2012/10/24/healthy-oreos/ (someday I will pull recipes from elsewhere). For this one I wanted to try the recipe but only had a couple of teaspoons of cocoa powder left, so I basically kept all the proportions the same but changed the amount. Here it is:

  • 1 tsp cocoa
  • 3 tsp all purpose flour
  • pinch of salt
  • pinch of baking powder
  • 1 tsp sugar
  • 1/2 tsp milk of choice
  • 1/2 tsp maple syrup
  • 1 tsp oil (I used coconut oil)
  • 1/2 tsp vanilla extract

Mix all the dry ingredients together, including the granulated sugar in a small bowl or cup. Then mix all the wet ingredients together in a separate bowl or cup. Add wet into dry and stir. Put in the fridge for 30 minutes to 1 hr.

 

Preheat the oven to 300 degrees Fahrenheit. Split the dough in half and shape into 2 flat circles (about an inch in diameter). Place on a cookie sheet lined with parchment paper and bake for about 10 minutes. Let the cookies cool on the sheet for another 10 minutes after you pull them out. 

 

For the filling I tried to make Chocolatecoveredkatie’s coconut butter recipe, but I just ended up with finely shredded coconut. It pretty much still worked though, and it definitely tasted good!

  • ~ 2 Tbsp  finely shredded coconut 
  • 1/2-1 tsp coconut oil
  • 1/8 tsp vanilla extract
  • powdered sugar

Heat up the coconut in the microwave for about 10-15 seconds, add the oil and vanilla and stir. Add enough powdered sugar for desired consistency, and stir.

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I also tried to make this recipe for aloo pies, but baked instead: http://www.cookingchanneltv.com/recipes/aloo-pie-with-apple-mango-chutney.html

I just mashed some roasted potatoes with garlic, cumin, and chili powder and mixed in some peas for the filling. The baking didn’t really work, but the photo for them came out really well!

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Raspberry Pickings

This story I did intend, and it came as my roommates and I were picking local raspberries:

“She had missed out on strawberry picking that year. Despite the ripening of other berries, she swore to remain faithful with the conviction of a self-righteous lover of accessory fruit. But when Mike asked if she wanted to come pick raspberries, she held that conviction like a person starved of summer’s spoils.

The sun endeavored to beat down on her head, but her picking expertise had long since led her to wear a wide-rimmed straw hat, it’s red ribbon swirling at the edge of her vision. Basket pressed to her right hip, and fist pressed to the other, she took in her surroundings; the jagged leaves, the prickly stems, and the false mimics that had yet to reach proper ripeness.

Guilt briefly flooded her heart with each insect’s lunch she stole, but quickly dissipated with the crush of the fruit between her teeth.  Fingers bloodied from one fallen prey, she moved to the next, sure to check the unders and betweens that cursory pickers would ignore.

She briefly wondered why plants such as these had not evolved to drop their thorns when their fruits reached the time to be carried away. As her basket brimmed, so did her mind, with the thoughts of the pastry chef she was soon to become.”

Things I’ve made in the past two weeks:

From Chocolatecoveredkatie.com

  • Red Velvet Pancakes; these were ok, but I was hoping they would come out to be more red.

Red Velvet Pancakes

  • Raspberry Oatmeal: this was amazing and also bright pink

raspberry oatmeal

  • Homemade Pop-Tarts: I made both raspberry and brown sugar-cinnamon. While I can’t be polite about handling the dough, they were quite good.

pop-tarts

  • Zucchini French Fries: these were pretty good and easy to make, albeit they did not contain raspberries

zucchini fries

And a photo of the multi-berry shortcakes my roommate made:
shortcake
Recipes from:

Coffee Cake memories

Coffee cake has always been something I’ve associated with childhood, one of the few things I can really remember baking when I was a kid. It’s only other companion is making cookies with my mother and brother. Specifically sour cream coffee cake though, as I found out a couple of years ago when I decided to make one and my mom pointed me to a recipe that included yeast (which was mostly confusing and did not live up to my expectations). I made sure to make the correct kind of cake this week.

Recipe at: http://www.epicurious.com/recipes/food/views/Sour-Cream-Coffee-Cake-2643

There may or may not be coffee in that mug.

Other things I made this week:
– The bread was put to good use, with the aforementioned grilled cheese: cheddar, a tomato slice, and fresh basil leaves

– Stuffed peppers made with leftovers: diced green bell pepper (top half of pepper), chorizo, and onions sautéed together with some cumin; mixed with grated cheddar and cream cheese, baked in the bottom half of the pepper. Except for the pepper not being quite baked enough, it was really good!

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– A recipe from chocolatecoveredkatie.com: Pineapple upside-down pancakes (http://chocolatecoveredkatie.com/2013/06/10/pineapple-upside-down-pancakes/)

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James Beard Bread and Story

I originally did not intend to make a story from this, but I ended up with one anyways:

Recipe from: http://www.jamesbeard.org/recipes/home-style-white-bread

Before you even begin, you know that the flour will get everywhere. In the cracks between counter-top portions, across the rim of the bowl, and even on your flipflop-shod toes. It’s pretty inevitable when making bread.

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Even though the recipe is simple, picking one to follow is easier: even Alton Brown hails to James Beard. (Though your own hailing to him may have more to do with that battered, old bread book in your mother’s kitchen than anything else).  The recipe is conveniently online, and you set up your bread-recipe displaying, music playing machine on the kitchen table and get ready to make one important ingredient to grilled-cheese.

The first part is made the toughest by virtue of the fact that although you’ve had four roommates move through your apartment at this point, none of them has brought a thermometer. Therefore you pray that dunking your finger in the water is an accurate enough test to properly proof the yeast, and not kill your only packet of them. You heave a sigh of relief.

After that, most of the process is simple, the flour added by cupful to the rest of the water, salt, and oil. Although you do question the author’s decision call the action “stirring” after the third cup of flour tries to penetrate the sticky mound clinging to the spoon.

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The worst part is kneading. Perhaps you think this because you have no frustrations to project onto the dough you are repeatedly squashing. Or it could just be that the counter is again too high and it makes your arms hurt. Or perhaps the dough’s apparent inability to become elastic and smooth. Or just not sticky.

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It does of course reach that point eventually, and you mold it into a ball and let it get on with the business of doubling in size. You don’t expect that the bowl will be too small. You will be wrong. (And you will be disappointed that you forgot to take a photo of it, as the bowl was glass). A few quick punches return it to a more manageable size only for more of the never ending kneading. Lopsided halves of the dough go into greased pans of the wrong shape and size (because, yet again, none of your four roommates brought a loaf pan), and finally into the oven.

With the exception of an oven that appears to dislike staying at the proper temperature, the loaves come out, and you now have bread.

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