• Cakes,  Desserts,  Pudding

    Lemon Sponge Pudding Cakes for Lemon Sponge Pie Lovers

    You’ve heard me gush about “Ma’s Lemon Sponge Pie” for years. The tart and creamy lemon filling merges with an ethereal fluff that rises to the top as the pie bakes. So you’ve got the lemon curd on the bottom blending into an airy sponge cake that browns Maillard-style to add a hint of caramel. Lemon sponge pie is far better than lemon meringue pie in my book, since meringue can be wet, weepy, and have the foamy texture of something expelled by an undersea creature. A couple months ago, our friends Pam and Adam had us over for a splendid dinner of grilled delights on their rooftop patio. I brought Ma’s pie. They…

  • Desserts,  Gluten-free,  Pudding,  Snacks,  Vegan

    9-Minute Creamy Rice Pudding in the Pressure Cooker

    Luxurious rice pudding tastes divine and makes you feel good all over. But achieving a rich creaminess can be tricky. Baking can take hours, and the rice can even toughen. Thanks to the miraculous time-defying Pressure Cooker, this recipephany takes raw rice from zero to supreme creaminess in less than 15 minutes. Evaporated milk (milk that’s been concentrated by cooking it down) adds thickness plus a hint of caramelization. This slight nuttiness joins hands with the vanilla and cinnamon (rice pudding is a great delivery system for both) to create ahhh-inspiring yumminess. While you might think of rice pudding as the fluffy slippers of desserts, it has some hipness. When our son lived in…

  • Desserts,  Pudding,  Snacks

    Double Chocolate Bread Pudding

    Here’s the ultimate baked goods makeover, or shall we say, “bakeover.” In almost fairy-tale style, this recipephany transforms neglected, over-the-hill bread into a deep, dark, restaurant-worthy chocolate dessert. Expect big flavors—cocoa, dark chocolate, a glug of rum, coffee, cinnamon, scads of vanilla, a drizzle of molasses, and chopped pecans—blended into a sweet base of eggs, milk and a little cream. Oh, and I almost forgot—stale bread. While any kind of bread will do, including a rustic loaf or rich challah, I prefer Claire’s Honey Whole Wheat. I wouldn’t use it with regular bread pudding, where you need a crunchier or richer bread to dominate. But in this case, where chocolate takes center stage, it melts into the…

  • Desserts,  Pudding,  Recipes

    Quick and Creamy Microwave (for the heatwave) Chocolate Pudding

    We’re having a heatwave, a tropical heatwave, and the temperature’s rising to 100°. So do I hold off cooking dessert? No! I get out a microwaveable bowl and whisk up this quick and creamy chocolate pudding without adding a single degree to the house. Essentially guilt-free (except for the sugar), it can also be guilt-optional, letting you choose whether or not to add all the butter or top with whipped cream. It tastes rich using skim milk, and, unlike many puddings, has no egg yolks to sabotage your summertime shape. There’s no saucepan to scrub—you can cook it right in the serving bowl—so in some small way you’re doing your part to conserve water…