Friday, July 7

Hi wow I'm sorry....photobucket has made this look like trash
I'll fix this all as soon as I can 🙃🙃🙃


Wednesday, September 14

Blueberry & Blackberry Rice Pudding

Helloooooo. I made this stuff ages ago, but I'm only just now getting around to writing up a post. Why? 'cause that's just how I am, haha. But also because working 5 days a week plus full time classes makes me want to blow my brains out.Anyway, as you can tell, I'm really really into blueberries right now. I love rice pudding. I love blueberry desserts. It's a logical progression. I added in the blackberries because I had some in the fridge I completely forgot about (and they're prettier to garnish with than frozen blueberries, haha)
Onto pictures and the recipe!

I couldn't get the last two pictures to look right, but I hate only having one picture, so...:(

Berry Rice Pudding
1/4 cup of rice
2 cups of water
3 1/4 cups of whole milk
1/4 cup of sugar
1 tbsp vanilla extract
~ 3/4 mixed berries (I suggest blueberries and strawberries. The seeds from blackberries are a little jarring in the finished pudding)

Put the rice and water into a pot and bring to a boil. Once it's boiling, lower the temperature and cook the rice for 5 minutes. Drain it, and set it aside in another bowl.

Rinse out the pot, and add the milk and sugar. Put the pan over medium-high heat. Once it boils, add in the partially cooked rice. Reduce the heat (but make sure it's high enough to bubble slightly), and let it cook, stirring occasionally, for about 35 minutes.About halfway through, add in the berries and the vanilla.
I like to mash up the berries with my spoon to really get the flavor in there, but it's up to you. The pudding won't be  very thick when it's done, but that's okay, it'll thicken in the fridge. Pour it into a serving bowl, or individual dishes. Place plastic wrap onto the pudding, making sure to make it touch, so it doesn't develop a skin. Refrigerate for at least 6 hours. Or eat right away. But I find that the berry pudding tastes best cold.


Wednesday, August 24

Blueberry Ice Cream

I suppose you all thought me dead. I wouldn't blame you.

The reality is just that work and school have left me completely drained, not to mention my irritation at not getting decent pictures.

I've finally managed a method of editing that gives me decent results, so that helps. And just for fun, I will show you a straight-from-the-camera shot vs one mostly edited. :)

Anyway, I really love blueberry desserts. I don't like blueberries just...raw, by themselves, but i just love love love blueberry syrup to death. So I make a lot of it, and flavor a lot of things with it. So here I am with ice cream. While it is custard based, it's still really simple, and it's really soft even straight out the freezer (so do eat it quickly, it melts like it's got someplace else to be!)

Blueberry Ice Cream:

3 cups heavy cream
4 egg yolks
1 1/4 cups of sugar (I used turbinado, because I'm quite obsessed with it lately)
1 cup of blueberry puree or 1/2 cup of blueberry syrup (blueberries cooked down with a bit of water and a bit of sugar. If you use the syrup, cut back a bit on the sugar)
1 T vanilla
1 T lemon juice

Mix the sugar and half of the cream together and warm it up in a small pot. Whisk the egg yolks , then pour the warmed cream over the yolks while still mixing. Put it all back into the pot and set it on the stove, over medium heat, stirring constantly. When the mixture coats the back of a spoon, strain it (to catch any cooked egg bits) into the rest of the cream, and mix. Add in the blueberry, vanilla, and lemon juice. Put it in the fridge until completely cold.
Follow your ice cream maker's instructions. :)
Of course, you can use any fruit you like in this recipe, and add bits of other flavorings...a strawberry balsamic would be nice :)

Here's the before and after and after:



Wednesday, May 4

Super fun chocolate giveaway.

So I recently bought some chocolate molds.
Logically, that leads to experimentation.
And, as what usually happens, I make many many more things than I will eat.
SO HERE I AM AGAIN, to give away things that I have made. :)
I have 13 chocolate bars.
11 are average sized, one is larger than usual, and one is SUPER FREAKING HUGE.
It's like a pound.

Super giant S'more Bar (chocolate, toasted marshmallow, graham cracker)
Large mixed fruit rainbow bar
Crispy Crunch Bar

Turtle Bar (pecan & caramel)
Cookies & Cream bar
White Chocolate & Mint
Milk Chocolate & Mint
Strawberry & Cream
"Chocolate Covered Strawberries)
Key Lime Pie
Cherry Chocolate
Winners of the two larger bars will get only those, other winners get two smaller bars each. And then there's an extra bar that I will just give to someone who wins, depending on which one is left over. :3

So here's how to enter:

Post a comment here with your top three preferences of bars. If you don't state your preferences, I won't know what to give you, and you'll be ineligible to win.
Provide an email address or contact method in your post. If you don't, you are ineligible to win, as I have no way of contacting you
Reside in the US. sorry guys, it's chocolate, and it's iffy shipping it as it is :(

You MAY, for additional entries:
Reblog this (link here) post on Tumblr and post a comment here with the link to your reblog.
Retweet this (link here) tweet on Twitter and post a comment here with your twitter username or a link to the tweet.

All entries must be in separate comments.

Winners will be chosen using a RNG.
I will contact all winners at that time. Chocolates should be sent out within a week. :)
If winners do not respond by the 23rd, I reserve the right to choose a new winner for that item.