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Chocolate Pudding for Two

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Every year we alternate. It’s a little tradition from our college dating days. This year it’s his turn to plan Valentine’s Day. Let’s hope I’ve dropped the necessary hints. Such a dangerous statement. Today he told me he was going to make me dinner from scratch. Usually I’d be jumping off the walls excited. However, I bet him a made-from-scratch dinner a month ago. He lost the bet. Smart boy—he thought he’d kill two birds with one stone. Smarter boy—he’ll come to his senses before the 14th. One can only hope.

Last year, I topped off dinner with Chocolate Pudding. It was so good and simple I had to share it with you. Sharing is caring after all. Speaking of, go ahead and click the email icon at the bottom of the post. And send this recipe to your significant other. Dropping hints is a good thing. A very good thing. And so is chocolate pudding in mason jars. With whipped cream on top. Wont you be mine? Valentine?

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Chocolate Pudding for Two
recipe adapted from Mad Hungry; serves 2

1 3/4 tbsp. all-purpose flour
1 1/2 tbsp. best-quality cocoa powder
1/2 c. sugar
hefty pinch of coarse salt
3/4 c. milk
1 tbsp. unsalted butter, softened
1/2 large egg, well beaten
1/2 tsp. vanilla extract
1/3 c. heavy cream
1 tsp. powdered sugar
cocoa powder or shaved chocolate, for garnishing

1. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
2. Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Stir in the butter until combined.
3. Quickly whisk 1 tablespoon of the hot chocolate mixture into the beaten egg in order to temper, or cook, the egg. Return to the pudding in the pan and continue to whisk until combined. Stir in the vanilla and cook to thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into two pudding cups or mason jars. Chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin.
4. Whip the cream and powdered sugar on high until soft peaks form. Top with a dollop. Lightly sprinkle cocoa powder or chocolate shavings to garnish.

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February 7, 2012 27 Comments Short URL be mine, chocolate, dessert, easy, for two, mad hungry, mason jars, pudding, simple, valentine, whipped cream Desserts

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Chipotle-Glazed Butternut Squash

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Have you heard of The Food Matters Project yet? The short of it—a bunch of food bloggers have come together to cook and share recipes out of Mark Bittman’s cookbook, The Food Matters Cookbook. The brains behind this brilliant idea—Sarah from 20 Something Cupcakes and Kate from Cookie and Kate. Sarah explains the project best here. Rather than paraphrasing it, I’ll let her do the talking.

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If you’ve never cooked a Mark Bittman recipe, I’m with you! [That is until this weekend.] And to be completely honest, I don’t even own the cookbook yet. It’s on my to-do list this week. Despite my many sweet buttery baked posts, which aren’t going anywhere, I’m a huge fan of eating well. And by eating well, I mean feeding your body the nutrients it needs—unprocessed vegetable based foods. I’ve never fully shared my food testimony with you before. Only little pieces here and there. But I think it’s about time. Just maybe not this week.

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In the meantime, let’s talk squash. First Bittman recipe up to bat: Chipotle-Glazed Butternut Squash. And I’m already a believer in this project. I’ve been told Bittman’s recipes are unfussy and full a flavor. Right they were. But the artist in me didn’t follow the recipe exactly. Hopefully this wont get me kicked out of the club in the first week. For the full recipe, head on over to Sarah’s blog. She’s hosting this week. I highly recommend this citrusy, mexican flare, with a kick at the end, dish. For my notes, see below. I hope you’ll join along in this project! Food holds a big place in each of our lives. Lets make it count for good.

My side notes: The original recipe calls for skewers. I was racing against the sunset in order to snap a couple pics so I forwent the skewers. I also made my glaze in the VitaMix. Shortcut! And added the juice from half a lime plus a couple springs of cilantro to the glaze. After the squash roasted for an hour, I set the oven to broil for about 5 minutes to brown the squash a bit. It plates beautifully and tastes even better. 

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February 6, 2012 24 Comments Short URL butternut squash, chipotle, cilantro, citrus, food matters, food matters cookbook, food matters project, glaze, healthy, lime, mark bittman, vegan Dinner, Healthy

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Gold Cookie Pops

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If you’re gonna make mini gold cakes, you’ll probably need to make gold cookie pops too.

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Let’s face it. Gold is the new black. And food on a stick is the new fork. Or something like that.

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These bedazzled little treats are perfect for showers, birthdays, and all things celebration. But be forewarned—husbands are not enamored by gold sugar. Whatsoever.

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Side note: This recipe is the same one I used for the Icebox Cookies sans the dried fruit and zest. I swapped the vanilla extract for almond extract to add a little pizzaz. Not like they needed it with all that bling bling.

Gold Cookie Pops
makes about 4 dozen

2 1/4 c. all-purpose unbleached flour
1/2 tsp. sea salt
1 c. unsalted butter, softened
3/4 c. sugar
1/2 c. confectioners’ sugar
2 large egg yolks
2 tsp. almond extract
gold pearlized sugar

4″ lollipop sticks

1. Whisk flour and salt together in a medium bowl. In a large bowl, beat the butter and sugars together using an electric mixer on medium-high speed until light and fluffy. Add egg yolks and almond extract and mix until combined. Reduce mixer speed to low and slowly add the flour mixture until just combined.
2. Divide dough in two. Place on individual sheets of plastic wrap. Roll into logs, about 10 inches long. Place in freezer for 5 minutes to firm up. Remove and roll logs in gold sugar until coated. Return to freezer for 30 minutes or refrigerator for 2 hours.
3. Preheat oven to 325°. Line two baking sheets with parchment paper or a Silpat. Using a sharp knife, slice dough into 1/4″ cookies (or slightly thicker). Stick a lollipop stick in the middle of each cookie. Bake for 12–15 minutes or until edges just start to golden.
4. Allow cookies to cool for 3 minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Leftover dough can be stored in freezer. Slice with a sharp knife and bake frozen, adding 2-5 minutes to the baking time.

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February 2, 2012 20 Comments Short URL almond, birthday, celebration, cookies, gold, icebox, lollipop sticks, lollipops, parchment paper, pops, showers, stick, sugar Baking, Cookies, Decorating

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Mini Gold Cakes

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I’ve been holding out on you for a couple months. Keeping a secret. Jumping in my chair. Looking like a crazy lady, I’m sure. Making mini gold cakes. With pom-poms on top. For who you ask? Styled Magazine [insert exclamation point]—created and edited by Victoria, from A Subtle Revelry. I’m still not sure how I made it into these beautiful pages filled with genius ideas and impeccably styled photography. Pinching myself.

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For the full rundown on how to make these extravagantly cute mini cakes, head on over to pg. 30. Pom-pom DIY included. And sometime this month, be sure to celebrate—whether it’s something seemingly insignificant or something wildly monumental. Just celebrate.

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Gold sprinkles and pom-poms help.

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February 1, 2012 38 Comments Short URL a subtle revelry, celebrate, craft, diy, gold, how to, individual, layered, magazine, mini cakes, party, pop pom, small, styled, vanilla cake Baking, Crafts, Decorating, Desserts

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Bitchin’ Bowl

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When your husband has been out of town all month, you make a bitchin’ bowl for dinner every night. It’s far better than the eggs and toast which usually fill that stark white dinner plate. And it’s ready in five minutes. And for just a second, it makes you forget that you’re alone in a condo fully dressed in Christmas garb at the end of January.

Three and a half years later. One semester to go. My husband is nearing the end of graduate school. At least the school part. He’s currently touring the country interviewing for internships. Connecticut. Maryland. Ohio. Michigan. Tennessee. Illinois (current home). Louisiana. Kentucky. Colorado. In one short month we’ll find out where we’re going. February 24. Match day. A simple email holds our fate.

But until then, you wait. You make a big batch of bitchin’ sauce. You eat a bitchin’ bowl for dinner every night. And you turn on the Christmas tree like it’s going out of style.

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Bitchin’ Bowl
Recipe inspired by Amy who got the idea from the Bitchin’ Sauce creators

1/2 bowl-ish brown rice, cooked
1/2 avocado, diced
2 cherry tomatoes, diced
1 spoonful onion, diced
1 1/2 spoonfuls canned corn, drained
2 spoonfuls canned black beans, drained
2 heaping spoonfuls of bitchin’ sauce

1. Place ingredients in a bowl.
2. Mix.
3. Eat. Repeat.

Now tell me this recipe isn’t awesome.

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January 25, 2012 40 Comments Short URL avocado, beans, bitchin sauce, bowl, brown rice, dinner, easy, fast, gluten free, healthy, lunch, vegan Dinner, Healthy

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