Sunny Mango Pudding

I miss my grandma, a lot. I miss her cackly laugh, her sparkling eyes, the way she walked with her cane, and oh, can't forget the super juicy kisses on the cheek that made my cousins and I look for a tissue afterwards. Miss her lots. I used to frequent a Chinese vegetarian house with my family to have tea with her every weekend. For dessert, my sister and I always got the petite servings of milky, subtly sweet mango puddings while grandma got coconut pudding.

Unfortunately the restaurant changed owners, and so did the mango pudding. It now tastes artificial and not at all milky, so I was so happy when I found a mango pudding recipe in Sherry Yard's cookbook, "Desserts by the Yard". It is not as milky like the one I loved at the vegatarian house, but this comes close and the mango flavor is a sunburst when brightened with the fresh lemon and orange juice added in.

Mango Pudding
Adapted from Sherry Yard, "Desserts by the Yard"

I omitted the 2 tbsp crystallized ginger for a pure mango flavor, but sprinkle on top of the puddings before serving if desired.

Ingredients
1/2 cup cold water
2 1/4 tsp powdered gelatin (one package)
1 cup heavy cream
1/4 cup sugar
1/2 cup sweetened condensed milk
2 cups mango puree, freshly prepared (2 large mangoes, peeled, diced, and pureed) or store-bought
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
pinch of salt

Pour the cold water into a bowl and sprinkle the gelatin over it. Let sit for 2 minutes to soften.

Meanwhile, combine 1/2 cup of the heavy cream and the sugar in a small saucepan and bring to a boil. Remove from heat and add the gelatin mixture, whisking together until the gelatin dissolves. Add in the condensed milk, mango puree, orange juice, lemon juice and salt and whisk until smooth and combined. Strain the mixture through a sieve into six 6-ounce glasses or bowls. Chill until set, about an hour.

Whip the remaining 1/2 cup heavy cream to soft or medium peaks as desired. Serve puddings with whipped cream on the side.

Pudding Chocolate Chunk Cookies

There was cookie trauma the day I made these. When it was time to rotate the cookie sheets in the oven, I turned one of them so fast that the parchment paper and all the cookies on it slid right off. Some cookies were smacked onto the oven door and slid down into a mountain of goop at the bottom of the oven and left a trail of chocolate sadness on the oven window. And the rest --



-- came out like that.

But that's okay. Appearance doesn't matter! A good cookie is still a good cookie.

I've made these once and have been hooked since. It is SO versatile. If you take a good look at the reviews on the original Kraft site, you will see people are experimental with pudding mix flavors -- yes this uses pudding mix, and that's the magic here -- I always pick French Vanilla pudding mix and up the vanilla extract and throw in a pinch of coarse sea salt. Result? A chocolate chip cookie with a crunch of sea salt that fills the mouth with the aroma of pure vanilla.

Pudding Chocolate Chunk Cookies
Adapted from {kraftfoods}

Ingredients
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 pkg. (4-serving size) instant pudding mix, any flavor (do NOT prepare)
1 tsp pure vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 tsp. baking soda
12 oz chocolate chips, chunks or coarsely chopped chocolate
1/2 teaspoon sea salt optional

Preheat oven to 375°F. Beat butter, sugars, the pudding mix and vanilla in a large bowl on medium speed until well incorporated. Beat in eggs until just combined. Gradually beat in flour and baking soda until just combined. Stir in chocolate chunks. Dough should be stiff.

Drop tablepoonfuls of dough, 2 inches apart, onto baking sheets lined with parchment paper. Bake 8-10 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks.

Makes about 36 cookies (tablespoonfuls of dough)

Shortbread Tartlets with Lemon Cream

These. Are. Amazing. A small, thick shortbread shell cups a pillow of tangy lemon cream and is crowned with berries and crushed nuts. I love these! I go nuts over them. They crumble in the mouth and just melts. You will want seconds, and then thirds, fourths ...

This are amazing just shortbread and cream, but even more stunning and beautiful garnished with berries, crushed nuts, and icing sugar.

Shortbread Tartlets
Adapted from Joy of Baking

Ingredients
1 cup unsalted butter, room temperature
1/2 cup confectioners (powdered or icing) sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 tablespoons cornstarch or rice flour
1/8 teaspoon salt
1 tsp grated lemon zest
Lemon Cream (recipe follows)

Grease 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside. Preheat oven to 325F degrees and place rack in the center of the oven.

Cream the butter and sugar together for 2 minutes. Beat in the vanilla extract and lemon zest. Add the flour, cornstarch and salt and mix just until incorporated.

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. Using your fingers, press the dough up the sides of the cup, creating an indentation in the center. Repeat with the remaining dough and cups. Place the muffin tin in the freezer for about 10 minutes for the shortbread to become firm and prevent puffing while it bakes.

Transfer the muffin tin with the unbaked shells into the oven and bake for 18-20 minutes until lightly browned, lightly pricking the bottom of each shortbread halfway through the baking time. Check again after another five minutes and prick again if needed. This is to deflate and prevent the puffing. Once fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.

Fill or pipe in the tart shells with the cream cheese filling. Garnish with desired toppings. Chill until ready to serve.

Lemon Cream
Ingredients
8 oz cream cheese, softened
1/4 cup prepared or store-bought lemon curd
2 tbsp sugar and more as needed

Beat cream cheese and sugar until blended well. Beat in the lemon curd until smooth. Taste and adjust if the filling is too tangy, beating in 1 tbsp sugar at a time until it is to your liking. Chill until ready to use.

Individual Chocolate Souffle Cakes

This was like eating a sweet billowy cloud made out of chocolate; airy, delicate, and light. And great for people watching after their health! I made these for my mom and dad, and to my surprise, my dad asked for seconds! He never does that -- at least not for sweet things.

Individual Chocolate Souffle Cakes
from cooking light

Ingredients
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch processed cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preheat oven to 350°. Coat two 6-ounce or four 3-ounce ramekins, sprinkling each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Stir for 2 minutes until smooth. Transfer the mixture into a medium bowl and cool 4 minutes. Stir in vanilla.

Beat the egg white in a medium bowl at high speed until soft peaks form. 1 teaspoon at a time, add the remaining 2 tablespoon sugar until stiff peaks form. Take care not to overbeat. Gently stir 1/4 of the egg white mixture into the chocolate mixture, then gently fold in the remaining egg white mixture. Spoon the mixture into the prepare ramekins. Sharply tap the ramekins a couple of times to level. Transfer the ramekins to a baking sheet and bake for 15 minutes until puffy and set. Dust icing sugar over the tops and serve immediately.

Crepe Cake with Vanilla Pastry Cream

Don't you just want to plunge into this? It's layer upon layer of delicate crepe and fluffy vanilla pastry cream. I made this for Christmas.

I wanted to use a kitchen flame torch to caramelize some sugar on the top of my cake, but of course, even though my mom collects every single kitchen gadget made in heaven, the flame torch is the only one missing.

Making this requires quite a bit of preparation, so definitely plan ahead! The crepe cake has a very rich taste to it, yet light at the same time; a small slice is satisfying.

I chose Cooking Light's lightened crepe recipe and paired it with a pastry cream by Pierre Hermes I found whilst looking at Cream Puffs in Venice! I also used half of a leftover pomegranate for some color.

Crepe Cake with Vanilla Pastry Cream
Adapted from Cooking Light

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Vanilla Pastry Cream (recipe follows)

Lightly spoon flour into a dry measuring cup and level the excess off with a knife. In a blender, combine the milk, water, melted butter, and eggs. Add in the flour, sugar, and salt and process the batter until smooth. Transfer the batter into a container, cover, and chill for an hour.

Heat an 8-inch nonstick pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions to distribute the batter evenly into a thin layer. Patch up any holes with droplets of batter. Cook about 1 minute; the crepe is done when it can be shaken loose and is lightly browned. Using a spatula, carefully lift the edge of the crepe and turn the crepe over, cooking for 30 seconds or until the center is set.

Place crepe on a paper towel and cool completely. Cook the other crepes, stirring batter between crepes. Stack the crepes between layers of wax paper to prevent sticking. Should yield 13 crepes.

To assemble, lay 1 crepe on a cake plate. With a spatula, cover the crepe with a thin layer of pastry cream, about 1/4 cup. Cover with a crepe and repeat, ending with your best-looking crepe on top. Chill for at least 2 hours. To serve, set out for 30 minutes before serving. Sprinkle the top crepe with 2 tablespoons sugar and caramelize with a blowtorch; otherwise, dust with confectioners’ sugar.

For the Vanilla Pastry Cream
adapted from Cream Puffs in Venice & "Desserts" by Pierre Hermes
Ingredients
2 cups milk
1 tbsp vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp butter
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch or 1/2 tsp pure vanilla (optional)
icing sugar (optional)

Bring the milk to a boil and turn off the heat. Stir in the vanilla extract, then set aside for 10 minutes to cool. Prepare a large bowl filled with ice and water and set aside a small bowl for the finished pastry cream to be placed in the ice bath.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk. Place the pan over high heat and bring to a boil. Once boiling, whisk vigorously for 1-2 minutes. Press the mixture through a fine-meshed sieve into the small bowl and place it in the ice bath. Keep stirring until the temperature reads 140 degrees on an instant-read thermometer. Stir in the butter until combined. Once completely cooled, cover and chill for an hour.

Once pastry cream is chilled, whip the heavy cream with one tablespoon sugar and Kirsch or vanilla extract if using until the cream holds soft peaks. Fold into the pastry cream until well combined.

Chocolate Friands

These are pockets of love for the average chocolate fan: they melt in the mouth like pillows of butter with a moist chocolatey crumb. And best thing of all, my number one guinea pig, my sister, approves!! The one who gives a cold shoulder to chocolate puddings and pies and ice creams and every other chocolate thing in the world.

I added pure vanilla and a sprinkle of instant espresso to the batter since I do that to all brownie and chocolate cake recipes to enhance the flavor, and finally, I cut back the sugar by a 1/4 cup, but I left the original amount in the recipe.

Chocolate Friands
Makes 24 mini cakes
Adapted from Tartine by Elisabeth Prueitt & Chad Robertson

I had leftover batter which I baked in a regular-sized muffin tin, hence the photo above. If you do this, the baking may take longer and spoon the ganache over the friands instead of dipping (cake tops aren't high enough!)

Batter
6 oz bittersweet chocolate, coarsely chopped
1 cup (8 oz) unsalted butter
1 1/2 cup + 1 tbsp sugar
3/4 cup all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
4 large eggs
1 tsp instant espresso granules, optional
1 tsp pure vanilla extract, optional

Ganache
4 oz bittersweet chocolate, finely chopped
2/3 cup heavy cream

Preheat the oven to 350°F. Grease a 24 mini-muffin tin or line with paper liners.

For the batter, place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot, and pour it over the chocolate. Stir the mixture until smooth. In a medium mixing bowl, whisk together the flour, cornstarch, and salt. Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition. Add 2 eggs and whisk until combined, and then add the the other 2 eggs and whisk just until incorporated, taking care not to over mix.

Using a liquid measure cup or spoon, fill the cups to three-fourths full. Bake until cracks begin to show on the cakes, about 12 to 15 minutes. Let cool for 10 minutes on a wire rack, and then remove from the tin and let cool completely.

To make the ganache, place the chocolate in a small heatproof bowl. Bring the milk to just under a boil in a small saucepan and pour it over the chocolate. Let sit for a minute or two and stir gently with a rubber spatula until the chocolate is melted and the ganache is smooth.

Hold each completely-cooled friand by its sides and dip the tops into the ganache. Gently shake off the excess and return the friand back to the wire rack. Let set in a cool place for about an hour.

Serve immediately, or store in an airtight container, then in the fridge. When ready to serve, avoid condensation by bring the friands back to room temperature in the airtight container.

Goldrush Griddle Cakes (Welsh Cakes)

I can't believe I never had a Welsh cake before! Where have they been hiding all this time? You see, my sister's boss got her a jar of Welsh cake mix from Florida. We quickly got to work this weekend to try it.

Did we like it? Yes we did! A cakey cookie reminiscent of scones, they were fragrant with autumn notes of nutmeg, studded with tiny currants and subtly sweet, which is always a relief because I don't like sweets that are so sweet it only tastes of sugar.

Welsh cakes are not traditionally eaten with any accompaniments or toppings, except perhaps a light dusting of icing sugar, jam and butter, but I ate two with strawberry jam and it was just as good as it is naked. I've never had a Welsh cake so I can't say if what I'm eating is the real deal, especially when mine came out tiny and craggy around the edges, in which I foresee hours up ahead of bookmarking and researching on Welsh cake recipes to make the perfect griddle cake.

Goldrush Griddle Cakes (Welsh Cakes)
Adapted from the Quiet Valley Living Historical Farm

Ingredients
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup cold butter (cut into 1/2 inch pieces)
1 beaten egg
2/3 cup currants
2-3 tbsp milk

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg together. Cut or rub in the butter until the mixture resembles coarse crumbs no larger than peas. Add the beaten egg, milk, and currants.

Knead the dough until it is stiff but not sticky. If it is too dry, add sprinkles of milk until the desired consistency is met. Roll the dough into 1" walnut-sized balls, and then flatten to 1/2" thick patties.

Set a greased pan over medium heat and cook, 2-4 minutes on each side, until golden brown and the cakes have risen slightly. Best served warm but just as good at room temperature.