Today is Chocolate Custard Day!

I try to keep up on what's going on in the world...today I googled "Today is..." (using my fancy schmancy smarts that got me that college degree).  Seriously, if you've never done that, just go to Google and type in "Today is" -- that's all!  I found lots of fun stuff, really, but I like to look at the calendars and find out what kind of weirdness and food are being celebrated on any particular day.  Today, to my delight, turns out to be Chocolate Custard Day!

I have never before attempted to make chocolate custard from scratch.  But it sounded intriguing.  So then, of course, I had to start searching for the perfect recipe.  There were a few (I have added several to My List), and I chose this particular one because it required no baking and minimal chilling time -- I wanted to be able to enjoy it tonight!

Much to my delight, it turned out to be really pretty easy, quick and the end result was thick and rich -- very yummy!  My hubby gave it two thumbs up.  This only makes two servings (though they're pretty good sized), so if you're planning on entertaining more than just you and a friend, plan ahead to increase the amounts!

Chocolate Custard
(from foodandwine.com)
1/4 c. milk
3 Tbs. sugar
1 large egg yolk
3 oz. bittersweet chocolate, chopped
pinch of salt
2 Tbs butter

In small saucepan over medium heat, combine milk and sugar; heat until steaming and sugar is dissolved.
Put egg yolk in small glass bowl, and gradually (verrrrrrrrrrrry slowly as to not cook the egg) whisk in hot milk.  Return to saucepan, and cook over medium heat, whisking constantly until mixture thickens (about 2 minutes).
Remove from heat and whisk in chocolate and salt until smooth.  Whisk in butter.
Pour into 2 shallow bowls.  Chill 10 minutes.

For whipped topping, beat 1/2 c. heavy cream with a pinch of ground cinnamon (using a chilled bowl and beaters) and 1 Tbs sugar until softly whipped.  Dollop on top of custards before serving.

 

Cinnamon Blueberry Muffins

I feel like I'm on a lifelong journey to discover a homemade, from-scratch, recipe for blueberry muffins that look & taste like those huge bakery-style muffins!!  Mine always end up too dense, or too dry, or too flat.  I'm still on that journey, but this morning I discovered a pretty good recipe.  They did not puff up as big as I wanted and they didn't end up looking as pretty as I thought they should, but they taste DIVINE!!!!!!!  I've already polished off two, and if I keep this up, there won't be any left to share with my family when they get home!!  :)

 Recipe:
2 eggs
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. oil
1 tsp. vanilla
1/2 c. heavy cream
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 c. blueberries (toss with flour)

1/2 c. brown sugar
1/3 c. flour
1/4 c. cold butter, cut up
1 1/2 tsp. cinnamon

For topping, combine 1/2 c. brown sugar, 1/3 c. flour and 1 1/2 tsp. cinnamon; add in cold butter, mix with fork until crumbly.  Set aside.

Mix together 2 c. flour, salt, baking soda and cinnamon.  Set aside.

In large bowl, beat together eggs and both sugars.  Add in oil, vanilla and cream.  Slowly add in dry mixture, be careful not to overmix.  Gently fold in blueberries.

Line or grease 12 muffin cups.  Fill with batter to the top.  Sprinkle with topping.
Bake at 400 for 20 minutes.

 

Pumpkin Cinnamon Rolls with Caramel Glaze

I happened upon this recipe, and I had to try it!  It does, after all, combine two of my most favorite things -- pumpkin and cinnamon rolls!  They were a hit with everyone I shared them with and I'm excited to make them again (maybe tomorrow!).  

PUMPKIN CINNAMON ROLLS WITH CARAMEL GLAZE
2-3/4 to 3-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Hershey's cinnamon chips (optional)

In a bowl, combine 1-1/2 cups flour and yeast; set aside.
In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted.
Add to flour/yeast mixture along with egg.
Beat on low speed for 30 seconds. Beat on high speed for 3 minutes.
Stir in enough remaining flour to make a moderately stiff dough.
Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Roll into a 12-in. x 10-in. rectangle.
Melt remaining butter; brush on dough.
Combine brown sugar and cinnamon; sprinkle over dough.
Sprinkle cinnamon chips on top.
Roll dough, jelly roll style, starting with the longer side.
Cut into 12 equal slices.
Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan (I like gooey bottom cinnamon rolls, so I usually make a syrup of brown sugar and warm water and put that in the bottom of pan before placing the cut rolls in the pan).
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.

For glaze:
4 Tbs butter
1/2 c. packed brown sugar
2 Tbs milk
1/2 tsp vanilla
1/2 - 2/3 cup powdered sugar

For frosting, melt butter in a saucepan; stir in brown sugar and milk.
Cook and stir over medium-low heat for 1 minute.
Stir in vanilla, salt and 1/2 cup confectioners' sugar; beat until well blended.
Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Yield: 1 dozen.