I’m a sucker for new product. I don’t know how this happened to me but it’s hard for me to pass new products on the shelf. Take for example..this product: Gaylea Coconut Whipped Cream. Did I need it? NO. Did I buy it? YES. I have to admit that the words “Lactose Free” really appealed to me as well as the three letter word “NEW”. LOL. Please don’t judge me!
I was also intrigued by the new IOGO Moment yogurt! This new product is creamy, creamy, creamy. No need for dessert after a meal. Seriously.
c) This package of lentils (from Trader Joe’s) which is conveniently PREPARED for you is nothing but brilliant. I chopped up some orange pepper, some onion and then sprinkled some feta on top of it. A perfect side dish with some salmon. Don’t you think? ps huge thanks to my cousin for introducing me to this product.
d) Pringles are also hanging out in my kitchen. They have a clever campaign going on at the moment: To Dip or Not to Dip. Plus the NEW Pringles are now made of hearty corn, instead of potato and the thicker cut tortilla chip makes it easier than ever to dive into a bowl of your favorite dip. Follow the discussion re: To Dip or Not to Dip on facebook or Twitter #PringlesDipBate
What’s hanging out in your kitchen? Do share…..
Coconut, Gaylea, iogo, Lentils, Moment, Pringles, Trader Joes, whipped cream, Yogurt
For some reason I’ve never made a pavlova before. But my friend assured me, that it’s super easy to make so I tried it. I searched online (for a change) to find a recipe (thanks AllRecipes.com) and before you know it my Kitchen Aid was on full blast whipping up egg whites. What I didn’t know, is that it takes A LOT OF TIME TO BAKE. This is not at all like making cookies!! However it’s worth it.
Here’s the recipe: (taken from AllRecipes.com)
Ingredients
- 3 egg whites
- 1 pinch salt
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 1/4 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1 pint fresh strawberries
Directions
- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. (I skipped this step)
- In a large bowl, beat egg whites on high speed until soft peaks form. (be patient, be patient) Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
- In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
I’m not kidding. A pavlova is a crowd pleaser. Can’t believe I’ve never made it before!!
Happy Baking.
AllRecipes, Egg Whites, Kitchen Aid, Pavlova, Recipe, whipped cream
Recently I was having guests over for dinner and thought that I would make chocolate pudding for dessert. I’ve made chocolate pudding before and it’s always a hit. I even remember making it in “home economics” a thousand years ago – in fact it’s the only thing i remember making in that class!!
I searched online (of course ) for a recipe and after reading thru a few recipes I found “the winner” (as I call it). Its from overthehillandonaroll. By the way – this blog has some kick-ass photos and recipes. Worth taking a peek at (in my humble opinion).
Here is the recipe…which by the way, will not take more than 10 minutes to prepare.
CHOCOLATE PUDDING:
Ingredients:
2/3 cup white sugar
1/3 cup unsweetened dutch process cocoa (I bought Ghirardelli – spent a few extra $$ but thought it would make a difference)
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 tsp vanilla
4 ounces bittersweet chocolate
DIRECTIONS:
1. Whisk egg, sugar, cocoa, cornstarch and salt in a medium saucepan.
2. Whisk in milk, taking care to dissolve the cornstarch.
3. Whisk in egg yolks.
4. Put the saucepan over medium heat and whisk constantly (and I mean constantly) till the first large bubble spurts. This takes about 8 minutes.
5. Reduce heat to low, and whisk one more minute.
6. Remove from heat and immediately pour thru a sieve into a bowl.
7. Add butter, vanilla and bittersweet chocolate and stir till smooth
8. Place plastic wrap onto the surface so that a film doesnt appear, chill for 3 hours (or up to 3 days).
Before serving, shave a few sprinkles of chocolate on top or add real whipped cream for additional “wow factor”.
Hope you get a chance to try this recipe soon. It’s so EASY and so GOOD.
GO FOR IT – try it – you will like it!!
Chocolate pudding, dairy goodness, Dessert, ghirardelli, guests, overthehillandonaroll, Recipe, websites, whipped cream
This recipe could NOT be easier.
All you need is two ingredients – whipped cream (the real stuff not the one in the can) and the cheapest chocolate cookies you can find.
Two Products. How Easy Is That?
First Step: Whip the whipped cream
(you don’t need a photo, right?)
Second Step: Place a dollop of whipped cream in a serving dish. I like these miniature martini glasses for this recipe but you could use anything.
Third Step: Break up a chocolate chip cookie (you could experiment and break up two cookies too) and place it on top of the whipped cream
(almost done)
Fourth Step: Add another dollop of whipped cream. Then grate chocolate for an “added touch”
Ta - Da!!
Voila.
The End.
(ps your family/guests will LOVE this dessert. Promise)
chocolate chip cookies, easy desserts, family, lactantia, parmalat, Recipe, whipped cream
