Easy Chocolate Pudding / August 9, 2016 by Cynthia Raub

I vacillate between having absolutely no self control to annoyingly smug and proud for my saint-like restraint. It's black or white and there is no grey. I either have self control or I don't. This is why you normally won't find cookies, ice cream or any other sweet treat in my home. My smug self feels superior for not caving in at the store and buying yummy and delectable treats at the store. The reason I don't keep treats in the house is because if I have them, I will eat all of them. Not one, not a few - ALL. This is where my self control fails me. But after my kids go to bed, I open my sad pantry doors, and I am disappointed that there are no yummy sweets for me to indulge in. This has lead to some desperate alternatives. A handful of chocolate chips? I've done it. A spoonful of Nutella? On the reg. Cinnamon sugar toast? I'm a child, I know.

But ever since I made this easy and fast chocolate pudding from pantry staples, my late nights have been a little less sad and disappointing. This pudding comes together in 15 minutes because of the cornstarch. Cornstarch doesn't have the best reputation, but it's just as "natural" as refined flour or sugar. I love to use cornstarch in my Korean Green Onion and Seafood Pancakes (Pa Jun) to lighten the pancake batter. For this recipe, the cornstarch thickens your pudding beautifully and easily. This recipe is also very versatile, as you can switch the milk from whole to skim, or an alternative milk. You can omit the cocoa to make a vanilla pudding or omit the generous portion of butter to health-ify things a little. Chocolate pudding can be made ahead and kept for several days, or it can be made on the fly to satisfy an immediate craving. I love that it's easy to transport (especially to a picnic with a summery bean salad) and doesn't require any extraneous kitchen equipment.

Notes: Although this recipe is very straightforward, it does implement one important cooking technique: tempering. Tempering is the process in which you heat an egg mixture slowly with a hot milk mixture. Adding hot milk to eggs will heat the eggs without cooking them, in order to develop the custard. The egg in this recipe helps to thicken the pudding and brings an overall richness to each bite but must be cooked and introduced to the recipe properly. If too much heat is introduced to the eggs too quickly, the eggs will scramble and curdle, leaving the mixture inedible and unusable.

If you are looking to cool your chocolate pudding quickly, (maybe you're pressed for time or maybe you have no self control . . . ) cover a rimmed baking sheet with a piece of parchment paper or plastic wrap. Spread the chocolate pudding evenly to increase the surface area of the pudding, and cover the top of the pudding with another sheet of parchment paper or plastic wrap. Placing the parchment paper or plastic wrap directly on top of the pudding prevents the rubbery pudding skin from forming. If you find that your pudding it too firm or gelatinous for your liking once it's been cooled, you can put it in a mixer with the whisk attachment to lighten it up.

Lemon Poppy Seed Cookies / June 21, 2016 by Cynthia Raub

I love lemon poppy seed anything: cookies, muffins, scones, you name it! These cookies are addictively crisp, with a tender crumb and are a perfect addition to any cookie assortment. The lemon zest lends a fragrant floral note in addition to its citrusy sweetness. These cookies are especially delicious with tea because of they are delicate and subtly sweet. This recipe is simple, adaptable, and perfect for preparing in advance for your special occasions.

Notes: I have adapted this recipe from Smitten Kitchen, who has adapted a simple slice and bake recipe from cookie queen Dorie Greenspan. Deb of Smitten Kitchen recommends different add-ins such as cranberries and orange, or lime and cornmeal - the possibilities of substitutions are endless with this recipe. To get a beautifully round cookie, roll the log tightly in the plastic wrap as described in the instructions. If you have an empty paper towel roll handy, cut through it lengthwise and nestle the dough roll inside of it to protect the roll's round edges.

Read More: The Shared Cookies

Time: 30 minutes active, 2.5 hours inactive
Yield: About 30 cookies

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
Zest of 2 lemons (about 2 heaping tablespoons)
1/3 cup poppy seeds

Beat room temperature butter on medium speed in a stand mixer with the paddle attachment until smooth. Add sifted confectioners sugar and continue to beat on medium until smooth. Once smooth, add egg yolks, one at a time until incorporated. Add salt, vanilla extract, lemon extract, lemon zest and poppy seeds- beat until combined and smooth. Lower the mixing speed and add the flour, a 1/2 cup at a time. Continue to mix until wet mixture binds to the flour but do not over mix.

Turn the dough out onto a clean work surface and gently gather it into a ball. Divide the ball into two and wrap each half in plastic wrap- refrigerate for 30 minutes.

After 30 minutes of resting and firming in the refrigerator, remove one dough ball from its plastic wrap and roll gently into a log (about 1.5 inches thick) on a clean and flat surface. Place the rough log onto a clean sheet of plastic wrap, wrapping the plastic wrap around the length of the log to secure the shape. Take the ends of the plastic wrap and roll the log of dough against the table away from your body until the plastic wrap is taught and the ends are secure. Repeat with the second roll, and refrigerate for at least 2 hours. *Optional: Cut a toilet paper roll or paper towel roll through its length and place the log(s) into the roll- this will protect the log from developing a flat side.

Preheat oven to 350°F and line baking pans with parchment paper. Remove the dough logs from the refrigerator, unwrap it from its plastic and place on a cutting board. With a sharp knife, slice log into 1/4" thick cookies. Gently pat the rough cut edges of the cookies with your fingers, rounding out any flat or uneven spots and place on baking pan with 1 inch space between cookies.

Bake the cookies for 12-15 minutes until crisp and barely golden. Rotate the baking sheet halfway through baking to ensure even cooking. Transfer to a wire rack to cool to room temperature.

Strawberry Rhubarb Crisp Bars / May 17, 2016 by Cynthia Raub

These Strawberry Rhubarb Crisp bars are the whole package: delicious, uncomplicated and healthy! (Or at least healthy enough to pass for breakfast, which we were all too happy to eat!) The crisp oat layer on the bottom comes together in the baking dish without dirtying another bowl. The bright rhubarb and sweet strawberry are diced finely and scattered over the crust, which is then finished with some reserved oats as a golden crumble topping. The result is a thick, chewy bar oozing with lightly sweet and tangy fruit, that promises to be an all-occasion go-to recipe.

Notes: These Strawberry Rhubarb Crisp Bars can be dressed up with a scoop of vanilla ice cream or a dollop of whipped cream to create a dessert no one in their right mind would ever turn down. They can be drizzled with a bit of yogurt and masquerade as breakfast (so good!) or brunch. As-is, these bars are delicious and sturdy enough to cart to a summer BBQ, picnic, or bake sale. It's the go-anywhere, anytime, for anyone bar! I have made several iterations of this recipe, swapping out the fruit, and it’s always a tasty treat.