Category Archives: Dessert

June 11, 2012 · 8:04 pm

Summertime Strawberry Balsamic Rice Pudding

I forget about rice pudding

It’s quiet, subtle, unassuming…there’s nothing flashy about this stuff.  Simply delicious.

It always makes me think of my Grandpa Sprague.  That man loves rice pudding.

Grandpa takes his rice pudding straight up: sticky sweet and raisin studded.  Classic, no frills.  Always one to notice and appreciate the simple things in life, that guy.

He’s great.

Now, I love the classic rice pudding and there’s really no way to compete.  It is, however, pretty decidedly a winter dish..at least in my head.

Today, though, I have a container of overripe farmer’s market strawberries calling my name…plus a pretty serious hankering for some comfort food.

So today, rice pudding gets revamped for summer time

…and some past-their-prime strawberries get new life.

In a balsamic reduction no less.  Pinkies out!

I’m throwing this at you…deep caramely flavor with bright hints of summer…

You’ll start digging for those berries like they’re buried treasure.

(Which they are so…it makes sense)

Blink and it’s gone!

Sweet satisfaction.

Enjoy!

❤ Ellen

Balsamic Strawberry Rice Pudding

Recipe adapted from Strawberry Jam Coconut Rice Pudding

For the pudding:
1 cup sweet brown rice (a sticky rice with a flavor I love…you can really use whatever you want)
1 1/4 cup water
1  cup coconut milk (I used light coconut milk)
1 teaspoon lemon zest
1/4 cup brown sugar
pinch of salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
extra coconut milk (I used a whole cup more)

For the reduction:
8 oz strawberries, preferably a little past ripe
1 tablespoon sugar
1 tablespoon water
1 1/2 teaspoons balsamic vinegar (or more to taste)

1. In a medium saucepan, bring rice, water, coconut milk, zest, sugar and salt to a boil.  Give it a stir, turn the heat way down to low, cover and leave it alone.  Cook until the rice completely absorbs the liquid and becomes creamy.  Depending on the type of rice you use,  times will vary.  Mine took a solid hour (listen…good things come to those who wait).  It will be creamy and a deep caramel color (if you use the rice I used).

2. Remove the rice from heat and stir in the cinnamon and vanilla.  At this point you can add more coconut milk if you want.  The longer the rice sits the more it will absorb so you can add more later, too.

3.  Meanwhile, in a small saucepan over medium-low heat, mix the strawberries, sugar, water and balsamic vinegar.  You can dice the strawberries if you want more of a sauce but I like the chunks of strawberry so I left them mostly whole.  (Huge guys got halved).  Let the mixture cook down, stirring occasionally, until you have chunks of strawberry in a thick syrup.  For me, this took about 20 minutes

4.  Top a serving of rice putting with a couple of strawberry chunks in their syrup.  Drizzle some extra balsamic on top and enjoy!

This stuff it just as good cold.  Trust.

Also, fun fact: If you happen to have leftover rice already cooked, it is fair game for this recipe! Shorten the cook time significantly and use less coconut milk but it can be done.  Or check here for a delicious looking recipe starting with cooked rice.  Thanks, Mama B!

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June 6, 2012 · 7:11 pm

Honey Ricotta Tartlets (with raspberry!)

Just a warning: I’m feeling sentimental today.  If you don’t care, feel free to move on with your life.  I won’t be offended.

It’s just that…there’s something about dough.

Any kind of dough.

There’s something about a distraction from every day living…

…and then catching sight of a pretty distraction that means forever love.

There’s something about simple ingredients.

Farmer’s market fresh, from new farmer’s market friends.

There’s something about good friends.  Turns out these guys come in handy (Thanks, Laura!!)

There’s something about buttery crust, (the easy to deal with, not at all intimidating kind), with a touch of lemon to brighten things up

There’s something about cinna-speckled, honey sweet filling.

There’s something about the immediate post-bake golden globes.

There’s something about a raspberry…

…or three

(never skimp on raspberries…life lessons with Ellen Z.)

((that rhymed…just saying))

There’s something about the word “tartlet”…it sounds way more fun than “tart.”  Also way more manageable.. let’s not make this a stressful situation.

There’s something about a pretty plate hand made just for me by that man o’ mine.  (Seriously, he made that.  With his hands. He’s great.)

Simple.  Easy.  Delicious.

Also cute…did I mention cute?  Meet tartlet man.  He has a raspberry hat.  And ears.

(Why must I always play with my food??)

There’s just something about baking.  I love it with all of my heart. There’s something about creating.  Something about the science of it…knowing “if this, then that”.  There’s something about having something to share at delicious dinner with good friends .  There’s something about the little reminders that come, (from a silicone mold or a 100 year old bowl or an engagement ring), of friends and family and good feelings from happy times.  There’s something about honey and butter and how they really just always taste good.

I don’t know if you ever bake. I don’t know if you love it like I do.  But there’s something about taking a second to do something you love…it’s necessary for living.  Baking is my something.

So you know…take a sec.  You deserve it.

((Also…if baking happens to be your something you love, I highly recommend some ricotta tartlets..they’re pretty awesome))

Enjoy!

❤ Ellen

Honey Raspberry Ricotta Tartlets

Recipe adapted from this recipe

Yields 16 two inch tartlets

8 tablespoons unsalted butter (1 stick), melted
1/4 cup brown sugar
zest from 2 lemons
1/4 teaspoon salt
1 1/4 cups all-purpose flour

8 oz ricotta cheese
1 large egg
1/4 cup honey
zest from 1 lemon
1/4 teaspoon ground cinnamon
serve with raspberries
1. Thoroughly mix the melted butter, lemon zest, salt and sugar.
2. Add the flour and mix just until combined.  The dough should be soft.
3.  Line each tartlet mold with an even layer of dough, pressing as thin or as thick as you like (I prefer a pretty thin layer…more room for filling that way!)
4. Cover the molds with plastic wrap and chill for 15 minutes. Preheat the oven to 350 degrees F
5.   Once chilled, prick all over with a fork before placing on a middle rack in the oven for 10-15 minutes or until golden brown.  (If you don’t prick them they will puff up too much in the oven and leave no room for filling!)
6. While the shells bake, prepare the filling.  Thoroughly mix the ricotta, egg, honey, lemon and cinnamon either in a food processor with the blade attachment or by hand with a spoon.  The filling should be smooth and creamy.
7.  Fill the warm tartlet shells to just under the brim with the ricotta mixture.  Bake for another 10-15 minutes or until the filling just sets.  The filling will puff up a but while baking but it settles flat as it cools.
Serve warm or chilled but always with raspberries and with friends!

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April 1, 2012 · 10:07 pm

I Made Peanut Butter Cups!

…and it was too easy.

If you know me at all it won’t surprise you that I love and adore peanut butter cups above all candy.

Chocolate.  Peanut butter.

I mean really…no contest.

Lately I have been on quite the DIY kick.. and I’m loving it.

You will too.

These are SO. EASY. I’m amazed.  I was fully prepared for some ridiculous complicated process but no sir!

I’m cheating a little because I have these little treasures in my cabinet

I got these little silicone cups for Christmas one year. My friends know me well.

(Thanks, Laura!)

Also…they obviously became peanut butter cup molds because mini cupcakes would be the obvious choice and way too easy.

Never fear…mini cupcake tins work too.  Or you could make giant peanut butter cups in a regular cupcake tin.

((Giant peanut butter cups are 100% happening.  Just for you, brother bear))

(((Actually, in real life I’m making him a single enormous peanut butter cup using my giant cupcake mold.  Because…I own one of those.  How do I end up with this stuff?)))

This is a picture of happiness.

Chocolate.  In a sunflower bowl.  There’s blue involved.

It gets better…

Melty chocolate.  Be still, my heart.

The first stage of filling begins!

Now pop them in the fridge to set up…it really doesn’t take long

At this point I looked up to see that man o’ mine hard at work…creating something, too.

He has a hammer and I have chocolate.  Neither of us could possibly be happier.

Anyway…you’re gonna need peanut butter too.  Slightly sweetened if you wish.

In case you’re wondering, yes.  I made that peanut butter.  You don’t actually have to do that but I think it’s pretty cool.

I’m telling you…DIY kick.  Join me.

Now distribute!

And fill

Another brief stop in the fridge and they’re finished!

Daniel’s done too!

A hummingbird feeder!

He rocks.

(AND he’s cute!  Sorry, ladies.  I’ve got dibs ;).)

Now go immediately shove a peanut butter cup in your face.  Because really, you have already shown remarkable restraint by letting them set completely.

Enjoy!

❤ Ellen

Homemade Peanut Butter Cups

I used this recipe almost exactly except that I used semi-sweet chocolate chips, made my own peanut butter, and used only about 1/4 cup of confectioner’s sugar in my peanut butter.  I have big plans for different versions, too.  Stay tuned!

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