I have been a big fan of rice pudding since I discovered it at Rice to Riches, in New York City. Sweet and creamy, it is one of my ultimate comfort foods. I love its versatility since it may be eaten warm, right out of the pan, or cold, after chilling in the fridge for an hour or so. Rice pudding makes a wonderful dessert, afternoon snack, or as a delicious alternate to oatmeal in the mornings. It is also easy to customize with a variety of spices and other flavorings. (For inspiration, check out the Rice to Riches website as they offer over 30 flavors!) Rice pudding is cooked in one of three ways: on the stove, in the oven, or in a crockpot. I prefer to cook mine on the stovetop because it is ready in about 30 minutes and has a softer and creamier consistency. Continue reading
Growing up, my mom loved fruit and always kept a variety in the house which she encouraged my brothers and I to eat. However, one fruit that was conspicuously absent was the apple. It was not the taste she didn’t like. Rather it was the sound of someone biting into one that bothered her. It was like fingernails on chalkboard and the sound literally gave her goosebumps and sent chills up her spine. Continue reading
I like milk. I like its creamy, buttery taste and, to me, it’s best ice cold with a chocolate chip cookie or two. On the other hand, I’ve never liked soy milk. Years ago, I tried it and I didn’t care for its watery flavor and chalky texture. Recently, however, I was convinced by some fellow bloggers to try it again and surprisingly, I found that it actually tasted good and not gritty. While it doesn’t compare to the flavor and texture of milk, I have had a change of heart. I still prefer to drink regular milk, but I have started to use soy milk, specifically in smoothies. My first attempt at making a soy milk smoothie, Chocolate, Peanut Butter, and Banana Smoothie, was such a success that I am using soy milk again for this one. Continue reading
Aaaaah! It’s finally starting to cool off here in Southern California, which really gets me in the mood for fall baking. I look forward to this time of the year, when I can relax with a cup of hot cocoa and a sweet treat. A couple of weeks ago, I featured a pumpkin coffee cake, and this time, I have a pumpkin cookie recipe to share with you. If you are a fan of soft, melt-in-your-mouth cookies, you will definitely like these. They are tender and fluffy, almost resembling mini cakes.
Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while. The result is quite possibly the most buttery and moist cake I’ve ever made. It is also light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!
On one of my recent trips to New York City, I discovered Rice to Riches, a modern, Jetson-inspired store that serves only one thing – rice pudding. The gourmet rice pudding at Rice to Riches comes in 21 designer flavors with whimsical names such as Fluent in French Toast, Cinnamon Sling, and Sex, Drugs, and Rocky Road. There are a variety of toppings to choose from – toasted buttery pound cake, espresso crumble, toasted coconut, and graham crackers, to name a few. The bright, bold color scheme – orange, pink, yellow, and white – along with the irreverant slogans makes Rice to Riches a fun and kitcschy hangout. The rice pudding is served in the coolest custom-made plastic containers with long curved spoons. I loved those containers so much, I had to buy a pack of them. They are cool, aren’t they?