Do Try This At Home: Pumpkin Bread Pudding with Warm Caramel Sauce
December 29, 2008
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A few of you asked for the Pumpkin Bread Pudding recipe about which I posted yesterday. Since I wasn’t entirely thrilled with the pumpkin bread on its own, and I was most assuredly dissatisfied with the sweetened condensed milk (the base for the caramel sauce) on its own, I hadn’t intended to post the recipe.
But you know what they say about the sum of individual parts. . . despite the haphazard way the dish came together, it ended up being a winner, so I’ll try to reconstruct the recipe here. It was a huge hit and would make a spectacular New Year’s Eve dessert served in wine or martini glasses.
[BIG caveat: I didn’t take notes while making this, so you may have to play with proportions a bit, particularly with the caramel sauce. Results may vary.]
Pumpkin Bread Pudding with Warm Caramel Sauce (GF option)
With pumpkin in both the bread and the “custard” in which it bakes, this pudding is definitely rich in pumpkin. Lightly spiced, this moist bread pudding is highlighted with a rum-infused caramel sauce.
FOR THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Gastronomic Gifts I: Fudge Two Ways
December 3, 2008
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[There’s just nothing like a homemade gift for the holidays. This year, with the purse strings a little tighter than usual, I’m determined to make at least a few in my kitchen–and thought I’d share my ideas in case you’d like to partake, too. ]
Back in the day (haven’t you always wondered about that expression? I mean, which day?), I used to bake entirely conventional, non-vegan, sweets and treats. As a graduate student with a job as a Teaching Assistant as well as a scholarship, I was lucky enough to have both a flexible schedule and sufficient finances to indulge my love of culinary invention. My favorites at the time were cheesecakes, light and fluffy (and, in particular, a chocolate chip cookie dough cheesecake–yep, studded with globs of raw chocolate-chip cookie dough), whipped cream-topped layer cakes or pavlovas, and thick, dense, decadent brownies of all spots and stripes (top contender there was an intensely dark chocolate brownie with hidden pockets of Caramilk chocolate bar strewn throughout–cut the brownie and be treated to surprising little bursts of oozy, gooey caramel, enveloped in creamy milk chocolate. . . there must be a way to do this in a [semi?] NAG-friendly version!).
In any case, what I really loved was baking for the holidays. Between studying for finals, I’d take breaks by whipping up assorted cookies and bars, and filling dainty, decorative tins with dozens of them as Christmas gifts for my friends and colleagues. It was a fun challenge to find 12-15 recipes for cookies in differing flavors, textures, shapes or colors, so that the varying hues and contours complemented each other visually when placed together like pieces of a mosaic in the tins. Most years, I went so far as to draw a legend on a circle of paper (placed atop the cookies before closing the tin), like the kind you get in boxes of mixed chocolates, illustrating each different flavor and shape so people would know in advance what they chose (can you say, “anal”?).
Even though my schedule isn’t nearly as flexible any more (not to mention my hip joints), I decided that this year, I really wanted to resurrect that tradition for the holidays. And while cookies are still on the list, I’m going to focus more on slightly less perishable items, so that I (and you) can send these goodies to loved ones far away, or as parting gifts with visitors who pop in over the next few weeks.
One thing I’ve never made as a gift, though, is fudge. When the HH and I were first together, we once took a weekend junket to Niagara-on-the-Lake (not far from the Canadian side of Niagra Falls) to trundle around and see a play at the Shaw Festival. Well, I said I was going for the play, anyway. What I really looked forward to was a visit to a little candy shop that’s become semi-famous for its fudge. Have you ever tried fresh, satiny homemade fudge, like, 30 seconds after it’s set?
Oh.
MY.
They say chocolate is better than sex, but really, chocolate fudge is even better than chocolate.
Still, I’m aware that no self-respecting holistic nutritionist or health-conscious foodie would foist fudge on friends (and no self-respecting writer would pen such an obviously hokey alliteration!) Craving all that is chocolate, smooth, and fondant-like, I sought out a healthier version–but one that would still embody the same indulgent, creamy, and, most importantly, chocolate–qualities of “real” fudge.
Well, I’ve found it! Today’s recipes are both based on a Carob Fudge I saw ages ago on Deb’s blog. I’ve been waiting to try it since then, and this seemed the perfect occasion. Of course, since I can’t even imagine a non-chocolate variety, I played with the recipes somewhat and created not one, but two cacao-flavored versions. The first is orange-scented, studded with tangy bits of chopped dried apricot, while the other is draped over clusters of mixed nuts and dropped into little truffle cups to serve as individual candies. I have no doubt that whomever you choose to bestow these upon, they will devour them most gratefully. Perhaps best of all, this is incredibly quick to make!
“Mum, we love the idea of food-based gifts for the holidays! But why did you take out the carob–now we can’t have any. . . ”
I’d also love to hear what you’re whipping up this year as gifts. Do you have any old favorites, or perhaps some newfound treasures? Leave a comment (or a link to a recipe) so we can all increase our gift-giving repertoire!
I also thought this would be the perfect submission to the Monthly Mingle: Low-Sugar Sweet Treats, this month hosted by Dee at The Daily Tiffin and originated by Meeta at What’s for Lunch, Honey?. This month, they’re requesting desserts low sugar.
Chocolate-Orange Fudge with Apricots
adapted from Altered Plates
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Smooth, rich and as dense as cream-based fudge, these squares are a perfect post-prandial sweet to help settle a meal (or, in my case, the final course of the meal itself).
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Fudge Nut Clusters (variation)
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These little confections are perfect to serve at tea or on a dessert tray for a buffet celebration.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Green Drinks
November 1, 2007
If you see a Naturopath or follow the principles of holistic nutrition, you may have heard that drinking “green” drinks can help with sweets cravings. A green drink is just what it sounds like–a drink made with greens powder, usually containing some form of sea algae or seaweed (such as spirulina or kelp), or a combination of that with dehydrated, ground up green veggies (such as kale, collard, dandelion, etc.). Often they are flavored or also include some fruit extracts or other immune-boosting elements (such as bee pollen).
I have to admit that I actually like greens drinks. And I actually really like spirulina–I have it almost every morning with my ground flax seeds, mixed with a little soy or rice milk. My HH calls it “green slime.”
(“We love green slime, Mum! You can let us lick up the leftovers any time!”). The greens powder I use is by Nu Life, called Nu Greens. My two favorite flavors are the apple-banana and tropical (which tastes vaguely of pineapple).
The theory behind these drinks is that, because they are so heavily alkalized (from all the greens) and ALSO contain magnesium (often attributed to be the cause of chocolate cravings), that they will help to reduce or even eliminate cravings for sugary foods. Spirulina, in particular, is said to help keep insulin levels steady, another reason some people have sugar cravings. So I dutifully started drinking more greens on a daily basis about a month ago, sometimes two or three times a day (according to the manufacturer, one serving contains only about 33 calories, so I wasn’t worried), in the hopes that they would inhibit or even prevent the cravings entirely.
What did I discover? Well, as I said, that I really like greens drinks. To my mind, they’re sort of like a very darkly hued, all-natural fruit juice. And that I can drink quite a few of them in one day (well, at least they help me get my 8 glasses of H2O). And that they do absolutely nothing to stop my cravings.
So. . . . will I continue to drink them? Of course I will. They are extremely good for me, they provide a host of very important minerals and other nutrients, they help keep my blood sugar levels in check. And I like them. Have I mentioned that I like them?
If they have helped anyone else out there with cravings, I’d love to know!
[Chaser polishing off the green stuff.]