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The Magic Pudding Recipe - Yahoo Recipe Search
Food52One of the many wonderful things about being married has been learning about and taking forward the traditions of both of our families. For me, the most routinely appreciated of these is breakfast pie. I’m not sure how I went my whole life without realizing the magic of dessert for breakfast, but it almost out-ranks in magnitude the adjustment to my young world view that was breakfast for dinner, which I had to go a full ten years of my life without experiencing. You would think that someone as traumatized as I obviously was by this would be bitter, but no, instead I share with you what may be my favorite breakfast pie yet. By no means is this pie restricted to breakfast, though, as it can be (and has been) enjoyed at any time of day. This pie uses a slow cooker as a bain-marie to make the pudding-like filling, which was modestly adapted from hardlikearmour’s Coconut Cajeta & Chocolate Fondue recipe. Using a slow cooker means that, even though this recipe takes a day to enjoy, little hands-on effort is required to yield a delicious and reasonably healthy pie. I like to start this pie on Saturday evening, so that we have pie to cope with the gravity that is Monday. The pie can be made vegan by using a vegan butter substitute and vegan graham crackers to make the crust. I typically use either E. Guittard or Scharffen Berger chocolates because they are both tree nut allergy friendly, but your favorite classy chocolate will work great. I have even supplemented this recipe with Nestle semi-sweet chocolate chips when running low on the good stuff; the filling cooked similarly, though it did lose some of that deep chocolate flavor. For the whipped topping, I have only ever had luck using Thai Kitchen full-fat organic coconut milk, as other brands seems to never fully separate between the coconut water and the cream, and you want a pretty dry cream. It is absolutely critical that both your canned coconut milk and mixing bowl be very cold, which is why our mixing bowl now lives in the freezer.YummlyThis coconut rice pudding brings a fun twist to the classic recipe. A creamy rice pudding loaded with coconut milk and flavored with tahini, cardamom and cinnamon! By adding a blueberry compote with a ginger kick, you’ve got a treat that makes a huge difference in the overall taste and is impossible not to love. A simple bowl of tahini-kissed, creamy rice pudding that tastes truly perfect. A spoon of tahini works here so well. Its slightly savory flavor adds a nuttiness and lends so well to the sweetness of the coconut milk and syrup of the stewed blueberries. The magic of this rice pudding recipe lies in its hidden flavors. You can serve it for breakfast, lunch, or even as dessert. And the best part is that you can cook the rice and the compote at the same time. Minimal prep work with ingredients you’re likely have on hand. And minimal dishes as well, only two pans. The smell of spiced rice pudding and stewed blueberries bubbling away on your stove top is in itself, a reason to make this. Take the extra time to let the pudding simmer over low heat to release the spices and let the rice become soft and creamy. The stewed blueberries are truly delicious, given spice from cinnamon and a nice ginger kick on your tongue. You can store what’s left of the blueberry compote in your fridge ready for your next breakfast but equally, makes for a brilliant dessert spooned over some vanilla ice cream. It’s all about the mix of textures of the rice, pistachios and blueberries. I used jasmin rice for this recipe, but white or brown rice will work as well. You can add some extra almond butter for more creaminess or serve it with almonds or other nuts and seeds. Play around, use the nuts you love the most, have it with or without yoghurt, use peanut butter instead of tahini. Rice pudding is a deeply personal thing, and this recipe here is how I like to do it.Food.comThis is my family's favorite vegan nog recipe! We keep banana slices in the freezer so they're always ready. The banana makes it thicker and creamier than many other homemade nogs we've tried, but doesn't give a strong banana taste. We think it's similar to commercial vegan nogs, but a lot cheaper! We use a Magic Bullet blender to blend.
