Rice Pudding – 2 ways

The heat is finally beginning to waver. Instead of a steady triple digit temperature, we’ve cooled down into the ninety’s. It’s not cool enough to have the oven on for cookie baking or that luscious “black and white” pound cake I’ve been wanting to share with you (unless I get up at 5:30 in the morning and that’s NOT going to happen!). So I opted for something simpler…something comforting…something that reminds me of mom. Rice Pudding. This was one of her comfort foods. We always had rice at home (as well as beans, pinto beans) so eating it as something other than Mexican rice was quite a treat.

Well, you guys have come to know me well enough to know that I would take that delicious recipe and attempt a chocolate version. I wasn’t really sure how it would come out; I’ve never tried it before. But let me tell you, I’m making this again. The Mexican chocolate (Chocolate Abuelita) addition to the basic recipe made it a keeper. It doesn’t take much to make something special for yourself or for your family; you just have to want to do it. See what you have at home…in the pantry, and dress up an old recipe. You won’t regret it.

Basic Rice Pudding Recipe

2 cups water
Pinch of salt
¾ cups uncooked long grain white rice
1 (12 ounce) can evaporated milk
1/3 cup sugar
1 stick cinnamon
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup raisins (or in my case, craisins…I love them)
2 squares Abuelita chocolate
¼ cup whole almonds
Ground cinnamon, optional

In a medium sized saucepan, bring water and salt to a boil. Add the rice and bring back to a boil. Cover and reduce heat to medium heat. Allow to cook for 25 to 30 minutes until rice is completely soft.Add the evaporated milk, sugar, cinnamon stick, butter and vanilla. Continue to cook on low heat (uncovered), occasionally stirring to keep from sticking, for about 30 minutes.

Divide the cooked rice in two. Add the craisins to half and the chocolate to the other. Once the chocolate has melted, fold in almonds. Sprinkle ground cinnamon to the “white” rice pudding if desired.
Check out the Southern version of this delightful dessert over at Tina's Mommy's Kitchen. You'll love that one too. Enjoy.

Black and White Cookies

(I apologize for the lack of posts this week. Our internet service has been down more often than working. Apparently there was a fire at the cable company and they are running on generators!!!)

A few years go, we went to Mystic, Connecticut to visit my brother Jose and his family.
Before going, I knew that I wanted to visit New York at least for one day. I envisioned pretzels, hot dogs, street performers, taxi cabs (I refuse to take the subway – been there done that, won’t do it again!), and black and white cookies.

We took the train from CT into New York City. It was a lovely ride. Once getting to Grand Central Station, we walked and shopped and ended up eating at the Carnegie Deli. It was so good. The sandwiches were big enough to feed two people and the cheesecake dessert was large enough to feed four. My tummy was very happy.

What I never saw were the black and white cookies. I so wanted to savor that sponge-like sweetness covered in vanilla and chocolate fondant. Ah, well, maybe next time.

The thought has never left my mind though. So, I’m sitting here thinking, what the heck? Just make them at home. I’d seen the recipe in the Martha Stewart Cookie book I had as well as on the food network site, so I plunged ahead in hopes that my cookies would be just as good as what I’d read about them. I don’t (yet) know what New York Black and White’s (or Half Moons as they are sometimes called) taste like, but I sure did like the ones I made. I’m sharing them here with you. If you’ve seen or eaten the originals, don’t judge me too harshly. It was semi-difficult to get the white icing to cover completely, but they still taste delicious. Enjoy.

I used the Martha Stewart recipe for Black and Whites. The only difference was that I used Mexican Chocolate for the "black" side of the cookie.

Black and White Cookies
Martha Stewart Cookies
Ingredients
Makes 10.

1 cup all-purpose flour
2/3 cup cake flour, not self-rising
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted

Directions
Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Hayley, from Buff Chickpea has a wonderful post on Black ad White Cookies. Here is a little of what she has to say about this tasty treat:

“Did You Know? "Back in the day, black and white cookies were actually made by bakeries from their leftover cake batters, with just a little extra flour mixed in so the cookie didn’t spread all over the place. Sometimes called Amerikaner Cookies, they’re also occasionally referred to as "half-moons" Upstate and in New England. However, with a chocolate cake base, not the traditional vanilla/lemon one, they’re not the same thing..." Deb of Smitten Kitchen.”

Another great recipe for black and whites was put out by Duff Goldman from Ace of Cakes. You might want to read his version.

Whichever version you decide to use, I'm sure they will be delicious. Have fun.

"Everyday People Cartoons

Espresso Muffins and Mexican Chocolate Frappuccino

Isn't this delightful? Originally I had intended to post this yesterday, but life being what it is, I got side tracked. Those beautiful espresso muffins come from the lovely Ms. Reeni at Cinnamon Spice and Everything Nice. I knew when I saw them on her blog that I had to make them for myself. The recipe was perfect. It made a whole dozen. No, I'm not going to eat them all in one sitting (although I could). I'll leave one or two for Bob.

The drink? It's my version of a Mexican Chocolate Mocha Frappuccino. The original recipe comes from the Recipe Zaar. And as we all do, I modified it to quench my own personal tastes. This recipe was also suppose to go up yesterday. My apologies to Megan from Megan's Cookin'. I'm sorry I let you down, but here it is. I hope you enjoy it. She's had some amazing coffee drinks on her blog lately which is what got me thinking about doing this one.

Hope you get the opportunity to give these little chocolate diddy's a try.
They are DELICIOUS.


Espresso Coffeecake Muffins

(Reeni at Cinnamon Spice and Everything Nice)


The changes or additions I made are in red.

1 and 1/2 cups flour (1 ¼ cup flour, ¼ cup ground Abuelita chocolate)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon instant Espresso
1 tablespoon boiling water
1/2 cup butter, melted
1 egg1/3 cup milk
1 teaspoon vanilla extract

Topping:
1/4 cup packed brown sugar
1/3 chopped almonds (I didn't have almonds, so I used pecans)
3 tablespoons flour
1 and 1/2 tablespoons butter

Glaze (recipe follows)
Preheat oven to 375 degrees.

In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water. Add to flour mixture with the butter, egg, milk, and vanilla. Stir to combine, don't over mix. Batter will be thick.

Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.

Bake for 18-20 minutes until toothpick comes out clean. Drizzle with glaze.

Glaze:
1/2 teaspoon instant Espresso
1 teaspoon boiling water
1/4 cup packed brown sugar
vanilla extract, a drop (1 drop Abuelita syrup)
1/4 cup confectioners' sugar
2-3 teaspoons milk

Dissolve the Espresso into the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two. Add a drop of vanilla. Add the confectioners sugar and 2 teaspoons of the milk. Whisk until well combined. If glaze is thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.

Mexican Chocolate Mocha Frappuccino
(original recipe from Recipe Zaar)

2 large glasses
1/2 cup milk
2 tablespoons chocolate syrup (Abuelita syrup)
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar (do not use if your using Mexican Chocolate)
1/3 cup strong coffee ** (I used my small French Press to make some VERY strong coffee)
1 cup ice
In a blender, combine everything but the ice, and blend until sugar has dissolved.
Add ice and blend until smooth (sometimes you will need a bit more ice).

Amazing how a few ingredients you probably already have in your pantry can save you 3 to 4 dollars at the coffee shop!

French Press
2 rounded tablespoons coarse grind coffee beans
4 ounces water (195 degrees)

This will make 1/3 to ½ cup of strong coffee.

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"If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet?"

The Cost of Chocolate

Sometimes the cost of chocolate is measured in more ways than just monetary terms.

Encouraging Sustainable and Responsible Cocoa Growing.

WCF The World Cocoa Foundation
“The World Cocoa Foundation (WCF) was formed in 2000 to address these issues. Today, it plays a leading role in helping cocoa farming families by developing and managing effective, on-the-ground programs, raising funds and acting as a forum for broad discussion of the cocoa farming sector’s needs.”

Before you pop a piece of mouthwatering chocolate into your mouth, take a minute to be responsible. The WCF helped to develop the Harkin-Engel Protocol in response to the reports of child labor and forced adult labor conditions in West African Farms.

What emerged from the Protocol were the following guidelines:
Goal : Improve the lives of children and adults on cocoa farms – with a focus on cocoa farming labor practices


Approach: Collect information from cocoa farms on labor practices, related issues
Use this information to direct resources, guide programs – to address problem issues

Output: Individual West African governments issue a certification report which provides a detailed review of labor issues in their cocoa farming sectors, and identifies required actions to address specific issues

Credibility: Employ independent verification to ensure transparency, credibility

Outcome: Continued progress in ensuring that cocoa is grown responsibly, without the worst forms of child labor or forced adult labor; a continued reduction in unacceptable labor practices

Here are some cocoa farming facts:

Number of cocoa farmers, worldwide: 5-6 million
Number of people who depend upon cocoa for their livelihood, worldwide: 40-50 million
Annual cocoa production, worldwide: 3 million tons
Annual increase in demand for cocoa: 3 percent per year, for the past 100 years
Current global market value of annual cocoa crop: $5.1 billion
Cocoa growing regions: Africa, Asia, Central America, South America (all within 20 degrees of the equator)
Percentage of cocoa that comes from West Africa: 70 percent
Length of time required for a cocoa tree to produce its first beans (pods): five years
Duration of “peak growing period” for the average cocoa tree: 10 years

How You Can Help

"Each day, several million hardworking farmers take to the cocoa fields to carefully tend to their cocoa trees and harvest the crop. Millions more depend upon their success.
These farmers are dedicated, hardworking and passionate about growing the cocoa that makes the chocolate loved by so many worldwide. But they face tremendous challenges. They need help.
The World Cocoa Foundation (WCF) works to help cocoa farmers, their families and their communities. WCF programs are helping cocoa farmers earn more for their crop, improving the quality of education for their children, and ensuring that cocoa is grown in a safe, responsible manner.
And, with your support, the WCF can do more.
Whether it’s raising awareness or providing support for a WCF program, you can make a difference in the lives of hard-working farming families who depend upon cocoa for their livelihood."

As Southeast Asia has entered into cocoa production, the WCF has put in place the following programs:

World Cocoa Foundation Programs in Southeast Asia:
Help farmers earn more for their cocoa crop through improved productivity, reduced crop loss and innovative farming practices
Organize farmers to help them sell their product in bulk and negotiate a better price paid for cocoa.”

Why am I patial to Hershey’s Chocolate?
Read this: http://www.thehersheycompany.com/social-responsibility/environmental-stewardship/cocoa.asp

Just take a moment to do a little research. Just as we support our American farmers and our natural, locally grown foods, we should be aware of the complexities of farmers around the globe and what industries are supportive and what industries are not. What major food producers follow the humanitarian path in assisting global farmers evolve with help and dignity and what food producers resist the Protocol and continue to support child labor atrocities.

Here is a list of the WCF Member Companies;
http://www.worldcocoafoundation.org/about/member-companies.asp

“Chocolate companies world wide have given enthusiastic support to the WCF to encourage the safeguarding the welfare of cocoa farmers in producing companies.”

Thank you for reading this rant of mine. As a Chocolatier, I find the cocoa industry immensely fascinating and sometimes filled with information that allows us to make a choice to support certain products and not support others. Hugs.

Chocolate "Caliente" Soufflés

I've always been a little leery of making a souffle. "Will it rise? Will it fall?" But I still wanted to try. I found several recipes that sparked my curiousity. The one that inspired this delightful dessert comes from Sandra Lee's Semi-Homemade Desserts 2. With a few changes here and there in the ingredients, I devised the perfect after-dinner treat for any week night meal. I hope you try making this, it's really tasty. Enjoy.

Chocolate Soufflés
(by Sandra Lee)

Chocolate "Caliente" Soufflés
(by Teresa, the changes I made are in red)

4 tablespoons butter
7 tablespoons sugar
5 ounces semisweet chocolate baking bar, cut up, Baker’s
I used Abuelitas Mexican chocolate, 1 ½ disks and only 1 tablespoon of sugar in the chocolate mixture. I also used 1-teaspoon Mexican vanilla extract and a pinch of cayenne powder.
2 tablespoons whipping cream
3 egg yolks
4 egg whites
Unsweetened cocoa powder, optional I used the cocoa powder but I also incorporated ¼ teaspoon cinnamon into the powder before dusting.

Preheat oven to 375 degrees. Use 1 tablespoon of the butter to grease six 4-ounce ramekins and use 2 tablespoons of sugar to coat the inside of ramekins. I used four 6-ounce ramekins. Place ramekins on a baking sheet.

On top of a double boiler, combine the remaining 3 tablespoons butter, 2 tablespoons of the sugar, the chocolate and whipping cream. Place over boiling water in bottom of double boiler making sure bottom of top pan does not touch the water. Cook and stir until melted and smooth. Remove from heat allow to cool for a minute or two and stir in egg yolks; set aside.

In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff, but not dry, peaks form. Gently fold egg whites into chocolate mixture until no streaks remain. Spoon into ramekins, filling each three-fourths full. Bake in preheated oven for 14 to 16 minutes or just until set. Serve immediately. If desired, dust with cocoa powder.


You can see the airiness and lightness of the soufflé in every spoonfull. My only concern with this dish is that it really must be prepared right before serving, otherwise it deflates quickly. If anyone can tell me how to keep a soufflé from falling after taking it out of the oven, I sure would appreciate the tip.
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Smile!
Among life's mysteries is how a two-pound box of chocolate can make a person gain five pounds!? :)
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Go to the Mexican American Border Cooking blog for a delicious recipe on Piri Piri BBQ Chicken.