The Things We Read

Welcome to Day 27 of 31 Days of Baking as part of Write31Days October challenge.



Coconut-Pecan Cereal Bars
1 package (7 ounces) sweetened shredded coconut
1 1/2 cups pecan halves
nonstick cooking spray
1 package (10 ounces) marshmallows
4 tablespoons unsalted butter
4 cups cornflakes

1. Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.

2. Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.

3. In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.

4. Stir in cornflakes, coconut and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, abut 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares. Makes 16
source: unknown

What I changed:

I made half of recipe. It still covered an 8x8 inch pan.

My Thoughts:

I love the smell of toasting coconut and pecans. Making this dessert made me hungry while making. Oh my, what a delightful twist on Rice Crispy treats. They taste like an adult version with the coconut and pecans. Warm and inviting, if that makes any sense. I like the corn flake crunch.

Welcome to Day 26 of 31 Days of Baking as part of Write31Days October challenge.

All my travel arrangements are finalized for next month which is really next week. Less than 7 days and I hit the road again. :)



Dark-Chocolate Pudding with Candied Ginger
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
one 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
lightly sweetened whipped cream and sliced candied ginger, for service

In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa powder mixture. Cook over moderate heat, whisking until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6ounce ramekins and let cool, then cover and refrigerate until chilled; about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
source: a magazine probably Food Network magazine

What I changed:

I'll be the only one eating this pudding so I made a fourth of the recipe. I did not put in ramekins but in a bowl.

My Thoughts:

Oh yeah! The bittersweet chocolate makes this pudding my favorite pudding ever! I am not a huge pudding fan, but this one is AMAZING! Definitely keeping recipe.

Welcome to Day 25 of 31 Days of Baking as part of Write31Days October challenge.

Another savory recipe today to use up some ingredients that I have left. Only 7 more days till I leave this beautiful state.



Baked Cheddar Toast
1 cup heavy or whipping cream
1 cup cheddar cheese, shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs, beaten
12 bread slices, white

Preheat oven to 325.
In the top of a double boiler, combine the cream, cheddar, white pepper and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Stir in the eggs. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle in the cheddar mixture. Place 1/2-inches apart on the baking sheet and bake until browned and bubbly, about minutes. Serve hot.
source: internet recipe I printed from somewhere a long time ago

What I changed:

Made half the recipe. I used a loaf of rosemary bread and hand cut the slices to the thickness I like for french toast. After baking as directions stated, I turned oven up and added 4 minutes. Then I stuck in broiler for a few minutes as I wanted it a little crispier. Then I flipped the pieces over and broiled again for a few minutes.

My Thoughts:

I would make toast again. Don't be mistaken by the name though. It does not turn out toasty unless you put in broiler and even then it was still soft. I enjoyed the creamy cheesey taste of the bread. Next time I would add something spicy, maybe some chili powder or cayenne pepper. Maybe sprinkle some on top after dipping. Or grind some pepper on top. It needs a little more flavor to be delicious.

Welcome to Day 24 of 31 Days of Baking as part of Write31Days October challenge.

Supplies and my attention span are waning today. I found the easiest recipe I had left in my stack to do.



Chocolate-Coat Anything:
1 pound finely chopped semisweet or milk chocolate
2 teaspoons shortening

1. Temper chocolate with shortening. (meaning melt it together)
2. Line a baking sheet with parchment or wax paper and mist with cooking spray.
3. Dip the food in the tempered chocolate using your fingers, a slotted spoon or a skewer; let the excess drip off. Place on the prepared baking sheet and let set at room temperature, 30 minutes (set but still soft) or 4 hours (fully hardened)
source: Food Network magazine, March 2012

What I changed:

I only used enough chocolate to make a really small batch.

My Thoughts:

Super easy which is the name of the game. I used store brand corn crisp cereal (like Chex Corn cereal). I scoured through what I had left in the kitchen as I'm leaving in a week. My supplies are really low as planned. Could not find anything dipable except the cereal. Tastes good. Next time I'd like to try gummy worms or peanut butter sandwich crackers.