This one goes out to the ones I love

The families of food bloggers have to put up with a lot. =)  It's not too bad at my house, since I only blog baked goods and desserts, but it still affects things.  I'm fortunate in that my husband Jamie eats just about anything (no lima beans or coconut; I'm fine skipping both of those).  It think it's a bit more challenging for Brianna and Gillian, though.  They have to deal with me putting nuts in things.  And weird (to them) bread flavors.  I'm sure they'd love for me to just make ordinary things like chocolate chip cookies more often.

On the flip side, they have fun telling me that I need to take pictures of things. =)  And while they do complain sometimes, both of them will at least try just about anything.  Which is why I try not to push too much when they claim not to like something--at least they try it.  At Gillian's age, I think Brianna liked pesto more than ketchup (though she claims not to like it as much now; it's that control thing).  And how many 6-year-olds insist on having olives, hard-boiled eggs and blue cheese on their salads?  The only thing I can think of that Gillian claims not to like very much is "orange cheese," which means Brianna's favorite sharp cheddar.  I thought at first that it meant that she didn't like sharp cheese.  Nope, 'cause she likes sharp white cheddar just fine.  Go figure.

My children are probably spoiled when it comes to food, actually.  Unlike a lot of their peers (I suspect), neither of them will eat American cheese or jarred pasta sauce.  But they are typical kids in some respects.  While they love granola-type cereals and mini wheats, they also love cocoa puffs. =)  Box macaroni and cheese is another favorite (though we eat Annie's rather than Kraft because they like it better).  They'll eat as many marshmallows as I will give them to go with their hot chocolate.  And they love pudding.

They don't know it, but it's because I do appreciate how willing they are to eat different things and try new ones that I made this week's Tuesdays with Dorie recipe.  Garrett of The Flavor of Vanilla picked Split-level Pudding for us to make, which consists of vanilla pudding on top of chocolate ganache.  I'm not the world's biggest pudding fan.  I can definitely take it or leave it.  And I had to work this past weekend, which left me tired and not in the mood to make much of anything.  But I mentioned to Brianna and Gillian last week that the pudding was coming up, and I couldn't disappoint them.  They've been asking me for days when they were going to get to eat it.  So I finally got it made before work this morning and tucked it in the fridge for tonight's dessert.  I pretty much followed the recipe, except that I was lazy and just used a whisk rather than messing with the food processor.

The verdict?  It was a big hit, as I suspected.  I made the full recipe, so they'll get to enjoy it again tomorrow.  Jamie might try some later.  What I tasted on the spoon this morning was good, but I'll be happy to let the girls have mine. =)

If you'd like to try the recipe for yourself, head on over to Garrett's blog.  And head on over to the TWD blogroll to see how everyone else did this week.

Going bananas

My children can be picky eaters.  (I may have mentioned this before...)  Not all the time, but often enough.  Some of that is just because they're kids, of course.  =)  Gillian is actually a lot better than Brianna most of the time.  If she says she doesn't like something, it's usually because she really doesn't like it.  With Brianna, it's all about the power struggle.  It can be particularly infuriating when she claims to dislike something that I know darn well she ate with no problem the week before.  I even get mixed responses to dessert.  They both eat pretty much anything chocolate.  But they often disagree on other options.  For instance, Brianna claims to dislike raisins in all baked goods.  Gillian, on the other hand, sits there and picks the raisins out so she can eat them first.  There are a few other things like that.  But another thing that they agree on is a love of pudding.  (Well, except maybe rice pudding.)

For Tuesdays with Dorie, the month of April will be filled with lots of chocolate, so I know most of the recipes should go over well.  But for this week, we start off with something I wasn't too sure about--Banana Cream Pie.  It was chosen by Amy of Sing for Your Supper.  I didn't mention it above, but I'm pretty sure the girls get some of their picky tendencies from me.  =)  I don't like banana cream pie.  Honestly, I don't really like most things banana, unless I'm in just the right mood.  But I already felt really bad about missing last week, and didn't want to skip another recipe.  What to do?  

First, I decided to only make half the recipe.  And then I decided to skip the pie crust and just make small parfaits.  I asked Brianna if she liked banana pudding.  I wasn't sure if she'd had it, but it turns out they made it at daycare at some point.  She was quick to tell me, though, that she was sure I could make one that was much better.  Wow.  Considering the above-mentioned power struggles that we've been dealing with, that was quite the compliment! =)  She then told me how I need to make them--put pudding in the bottom of the bowl, put sliced bananas around the sides, and put whipped cream in the middle.  So that's what we did.

The pastry cream came together pretty easily.  Of course, I've had a few other opportunities to make pastry cream from Dorie's recipes, so I knew what to expect.  The brown sugar and vanilla added a nice caramel character, and the spices were a good addition as well.  After chilling, the cream was quite thick, but I got to vent some of my frustrations by whisking it until it loosened up. =)  For the whipped cream, I just added a bit of sugar (to taste) to some heavy cream, and skipped the sour cream.  I like the tang that sour cream adds, but I was afraid my young pudding eaters wouldn't care for it.  

The verdict?  This pretty much never happens, but Brianna and Gillian ate all of this week's TWD recipe by themselves (over the course of two days).  Jamie got to finish off a bit of pastry cream left in the bowl, but that was it.  The first day, I made them both dishes with all three elements--pastry cream, bananas, and whipped cream.  Brianna ate all of hers--amazing. =)  Gillian tasted hers, made me take the bananas out (even though she usually likes them), and polished off the rest.  I was pleasantly surprised--I expected some sort of complaint about the spices, but didn't get one.  For day two, Brianna requested that I leave the whipped cream off of hers.  (I was actually kind of surprised she ate it the first day.)  And I left the bananas out of Gillian's.  Again, gone.  All in all, a very good result.  

For the full recipe, be sure to head over to Amy's blog.  And I'm sure the other TWD bakers have come up with some creative takes on this week's recipe, so check the blogroll as well.  

Happy blogiversary to me!

Wow!  I can hardly believe I've been blogging for an entire year!  And what a year it's been...  It's totally appropriate that I hit such a big milestone on a Tuesday, since Tuesdays with Dorie has been such a big part of the past year.  Almost half of my posts have been related to this wonderful baking group.  43 weekly Dorie recipes for me so far (I joined for week 7 and have missed only 2 or 3 weeks since), plus a few others from the book that I've made on my own.  9 official Daring Bakers challenges completed, plus a couple of rewinds there, as well.  Lots of new things learned.  Lots of ingredients consumed (don't think too hard about all the butter and sugar...)  And of course, many wonderful new friends made out there in blogland!

I don't have as much free time as I'd like right now, what with all the last-minute holiday stuff to do.  But as soon as I have a few more minutes to myself, I'm going to steal Erin's great anniversary idea and highlight some of my favorite recipes from the past year.  So look for a post on that later this week.  In the meantime, let's get back to this week's TWD recipe...

Donna of Spatulas, Corkscrews and Suitcases chose Real Butterscotch Pudding for us to make this week.  Unlike last week, I didn't mess around with this recipe at all.  Okay, that's not entirely true.  I didn't mess around with the ingredients at all.  The method is another story.  Until I was reading this week's P&Q, I'd forgotten all about the mess I made when making Dorie's chocolate pudding back in July.  The recipe calls for using a food processor.  I have a large one, but it can't handle the amount of liquid in this recipe.  I thought about using my regular blender or immersion blender, but was feeling lazy and didn't want to clean much of anything.  So I went totally low-tech and just used my heavy duty whisk for the whole thing.  It worked just fine.

I did get to add one new thing to my pantry this week.  Up until now, I didn't have any scotch.  And real butterscotch pudding calls for real scotch.  So I headed over to my favorite source of wines and spirits to acquire some.  A very nice person there helped me find a relatively small (200 ml) and not too expensive ($9) bottle of scotch that would work fine for any cooking needs I might have.  It's a blended scotch (Dewar's), rather than a single malt.  It's now residing next to my small bottle of bourbon that I also only use for baking (nice with pumpkin things...).  

And the verdict?  I normally don't go for butterscotch desserts because I find them overly sweet, but I really liked this!  The scotch actually made a huge difference.  I tasted the pudding before I added it, and it was pretty good.  But the scotch made it so much better!  It reminds me of when I add rum to chocolate desserts.  You don't really taste the rum itself that much, but it enhances the overall flavor of the dessert.  Jamie really enjoyed this one as well.  But the biggest fans had to be Brianna and Gillian.  I shouldn't be surprised--I think they love all pudding (okay, except maybe rice pudding).  

Thanks to Donna for picking this week's recipe.  You can find it on her blog, along with lots of neat posts about how she bakes while living on a sailboat.  And to see what the other TWD folks did this week, check out the blogroll.   

Black and white and rice all over

Okay, let me just come out and say it...  I'm a picky eater.  I always have been.  I will say that I've gotten better as I've gotten older.  I'm generally willing to try something at least once.  And there are quite a few things that I wouldn't eat as a child that I like or am at least okay with now.  There are some things that I won't eat because I just don't like the flavor (coconut being a big one).  But I've come to realize that for most of the things I dislike, it's the texture that gets to me.  

One big category of things I don't care for is hot cereal-type dishes.  Oatmeal.  Cream of wheat.  Polenta.  (Though I want to like that one, so I occasionally give it another try.)  And rice pudding.  Which is unfortunate, since this week's Tuesdays with Dorie recipe is Arborio Rice Pudding, White, Black (or Both), chosen by Isabelle of Les Gourmandises d'Isa.  Dorie's recipe does have a few things going for it.  It uses arborio rice, which I do like.  And there's a chocolate version, so how could it be all bad?  My husband does like rice pudding, so I figured if I made it, at least he'd eat it.  

I still almost bailed on this one.  Not so much because I wasn't sure I would like it, but more because I wasn't sure I had the time to make it.  It takes over an hour to cook, and unlike last week's Kugelhopf, you actually have to pay a fair bit of attention to it for most of that time.  And then it has to chill for quite a while (the recipe says at least 6 hours).  I worked all day Saturday.  I ran out of time on Sunday.  And I knew I had to work late on Monday.  It wasn't looking too good...

But I managed to squeeze it in.  Since I was working later on Monday, I didn't have to go in until after 10:00.  I took Brianna to school and Gillian to daycare, and then headed home to finish getting my stuff ready for work.  I had just enough time to make the pudding.  Well, almost.  It was going to be close, so I didn't even bother with trying to cook it on low.  I let it bubble away over medium heat, skimming the top as needed.  It thickened up nicely in about 45 minutes.  I made a few changes to the ingredients, too.  I didn't have quite enough whole milk, so I used 2 cups of whole milk and 1 cup of 1% milk (only 3 cups total, instead of 3 1/4).  I added a bit of salt, as well.  I split the finished pudding between 2 different containers and added some vanilla extract to one (maybe a teaspoon), and 1 1/2 ounces of chocolate (58% Ghirardelli pieces) to the other.  

The verdict?  Well, I didn't hate it.  But I'm not sure how much I like it.  The flavor of both versions is great.  It's that darn texture thing that's still turning me off.  Gillian ate a bite or two, but that's all.  She was pretty tired, though, so she might eat more another time.  Brianna didn't like the rice.  She wanted to know if I could dish some up for her without the rice.  Sorry, not gonna work with this one... =)  I'll have to make her some regular pudding this weekend to make up for it.  Jamie, as predicted, liked both versions.  

Will I make this again?  Probably not, unless I get a special request.  But I'm glad I gave it a try.  For the full recipe, head on over to Isa's blog.  And to see how the rest of the TWD bakers fared, checkout the Tuesdays with Dorie page for links to the various blogs.