We are rebuilding our front deck. Yesterday was demolition day, and today we loaded all the wood and other debris into a trailer for the landfill. And it’s Monday. There are always loose ends, and surprises, and a big to-do list on Mondays. So I decided we needed a boost.
One of my favourite desserts as a kid was my mom’s Chocolate Pudding Cake. I have spoken of Mom’s Lemon Pudding Cake before; it is a delicate, tangy soufflé. The chocolate version is on the other end of the scale – rich with oozing decadence, the original lava cake.
The good news is, pudding cake is easier to manage than lava cake, being a bigger entity. It’s a straightforward recipe to assemble. The trickiest part is planning to have the first portion warm, but to wait long enough so you don’t burn your tongue.
As I finish this last paragraph, my tummy is all warm inside. I feel a bit like Winnie the Pooh after polishing off a pot of honey. The muscles I worked out lifting boards and branches feel a bit better. I am sure I will have pleasant dreams.
I hope you do too. If not, try making Chocolate Pudding Cake tomorrow.
April Fool’s Day is coming up this week, and so I thought I would use that as inspiration to be a bit goofy. It could be cabin fever – the delayed arrival of spring has made me a bit stir-crazy. I don’t know about you, but I just feel that a little bit of whimsy is the best way to weather the storm.
Hopefully you will forgive the lack of nutritional value in this week’s recipes and take pleasure in knowing this topic give you water cooler fodder for the week to come!
Did you know that a real seasonal spring food is Peeps? They are a traditional sweet made by a company called Just Born, in Bethlehem, Pennsylvania; they come most commonly in the form of baby chicks. If you have never seen or heard of Peeps, check the Easter section of the larger grocery stores. If you’d like to see how Peeps are made, you can check out this factory video:
Peeps have a very loyal following, with some people taking their appreciation to quite imaginative heights! There are even such Peep pastimes as Peep Jousts (arm your Peep with a toothpick under his wing for a lance, then put him in the microwave with another combatant and after placing your wagers on the winner, push the ON button. The winner is the one that expands enough to engulf his unwitting enemy.) I could have posted a video on this, but I prefer that you imagine the fun…
There is Peep art – patterns of the charming little fellows glued on canvas that sell for hundreds of dollars. (Peeps do come in an array of colours, allowing for numerous permutations in design, so it’s not as silly as you might think.)
Simple indulgence in Peeps is ample goofiness, and you needn’t feel guilty eating them. They are only 32 calories each, and there are 350 million of them made each year, so they are certainly not endangered.
I suppose if you prefer natural foods, you could just stick to regular marshmallows. Did you know they have been around for 200 years and that originally the root of the marshmallow plant was what made them sticky and gooey? This plant was also used to soothe sore throats. I don’t know if you could attest to a marshmallow doing that but it arguably does make you feel better when you eat one.
Whether you like them pre-stuck to Rice Krispies in a square or roasted over an open flame will not diminish the smile that seems to get stuck on your face after eating them.
I have a few final notes for you if you choose to let whimsy strike and indulge in the spongy confection…
- Beware anyone brandishing a roasted marshmallow – flaming and sticky is not a very safe combination in the air.
- If you do get melted (or manhandled) marshmallow stuck somewhere it shouldn’t be, remember to remove it as soon as possible or it will become like Super Glue.
- The best remedy for unsticking marshmallow bits seems to be licking them off, so try to aim for something or someone you like. (If you use peanut butter, be sure to ask about nut allergies first.)
If you like your marshmallow inside something else, here’s a recipe that includes the other seasonal sweet – chocolate.
3/4 cup Callebaut chocolate
1 cup unsalted butter
2 1/4 cups white sugar
5 large eggs
Zest of 1 full orange, grated on a “microplane” (fine grater)
1 tsp vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
2 cups small Callebaut chocolate chunks (or chocolate chips)
2 cups miniature marshmallows
Preheat oven to 350F. Grease a 9 x 13 inch baking pan.
Heat chocolate and butter in a pan slowly while stirring, until melted. Stir in sugar until melted and well blended. Cool the mixture 10 to 15 minutes.
Add eggs, orange zest and vanilla and stir until blended. Add flour, salt, and mix again. Add chocolate chunks and marshmallows, and pour into your pan.
Bake for 30 to 35 minutes, until brownies spring back when touched in the centre of the pan. Let cool on a wire rack. Cut and serve at room temperature, dusted with icing sugar if you want to dress them up.
Happy April Fools’ Day 🙂 And if you’re saving yourself, Happy Easter!
It’s a sad night. We reached the bottom tonight. There is no more.
We ate the last of the wonderful Beaver Dam confections from Le Chocolatier. I did dloublecheck in the box, just to sure there were no more. I felt a bit like Winnie the Pooh with a pot of honey, and my hubbie looked at me with the same expression. We were sorry to be empty handed.
I’m sorry if I misled you. Perhaps you thought I was talking of a more serious matter. Well, in our humble abode the end of a delectable delight is a tragic event. We really do revel in a nice treat and these little morsels are the perfect blend of comfort food and decandence. Chocolate, caramel, pecans, pretzels… it’s so easy to lose yourself in The rich creaminess and exciting crunchy goodness. Thankfully there are enough in a box to share, because my hubbie loves them too. One of the lovely bonuses to having such a good buddy with whom I’m in tune is that I don’t have to worry who eats the last one – we can share.
It is more fun to talk with someone who doesn’t use long difficult words but rather short easy words like what about lunch? – Winnie the Pooh
The really sad part is that we have to go all the way to Canmore to get more. Since we don’t plan on heading that way in the near future, I may have to contact Chief Confectioner & Chocolate Dude John Spear to see if we can order more via post.
Ah well, I’m off to bed now. Tomorrow will be another day. I’ll take Pooh’s attitude and look for the good in things.
One of the things I love about Mexican cuisine is the way it lends itself to casual eating. Simple foods with fresh ingredients shine. So, last night we had a dinner of street food.
Our first stop was a pizza place recommended by Trip Advisor. Okay, not traditional Mexican food but a testament to the booming tourist industry here. Still, the “hole-in-the-wall”‘style of the place is typical to every street vendor.
Next we needed a dose of local fare so we set out in search of something suitable. A shining “Tacqueria” sign down a side street from the circus of 5th Avenue shone like a beacon so we ventured towards it.
The sight of the cooking meat was enticing and the ubiquitous plastic chairs and yellow decor screamed authenticity. The sincerity of the waiter on the street clinched the deal: “Quieres un taco?” We had pork tacos (from the cooking tower of slices in the go) with tender gently spiced meat and soft tortilla that melted in our mouths. The tacos were rendered sublime by the homemade condiments and the Corona with a squeeze of fresh lime.We wandered some more and thought about another savoury nibble but our tastebuds were satiated. We watched the people, and chuckled at the hucksters and their spiels for the tourists. We were amazed that a young vendor thought we were a likely sale for drugs (“señor! Do you want cocaine? Ecstasy?) We were also dismayed by the fact that embracing each other seemed to brand us as “honeymooners”; so many North Americans are uncomfortable with displays of public affection.
By the time we saw The Chocolate Cafe our minds were made up – dessert was in the offing. I had a Mayan Hot Chocolate and Martin had a piece of chocolate cake. In Mexico chocolate means cocoa, so the flavour is different than his French-styled sponge with ganache filling. The texture is less silky but there remains a richness to the flavour; it’s just not as buttery. We watched as Friday night energy built up, with some locals leaving work and more tourists hitting party mode.
Rejuvenated by our latest morsel we headed back to our “pension”. The promenade after eating and our leisurely conversation punctuated by the street’s entertainment was the perfect digestif.
And so are foodie memories made on vacation. A healthy dose of spontaneity, a pinch of a sense of adventure and a few cups of energy to keep you propelled until you are satiated. Dusted with the magic of a foreign place, it makes the perfect recipe for a memorable experience.