September 2010

I love shapeshifting meals. Meals that can be a substantial breakfast, a luxurious lunch, or a light dinner. Quiche, Frittata, Shrimp and Grits (okay, this one’s not so light)–these can make any meal depending on serving size and accompaniments. And since this one uses The Best Cheese Known to Mankind, well, it was an obvious choice. I know there are more complex cheeses for more refined palates, but if I’m really going to be honest with myself, smoked gouda takes the cake every time. Seriously, there’s a picture of me at my wedding pointing at the smoked gouda on the cheese tray and smiling hysterically. Granted, this probably had something to do with the fact that I realized at that point I could eat the whole tray and it wouldn’t hit my hips until after I’d worn the wedding dress, but the smoked gouda was certainly the initial inspiration for the giddy grin. It reminds me of growing up in Ohio, when my parents would take me to the corner butcher shop on Saturday mornings–Richter’s, I think it was called–and the whole place smelled of the same savory smokiness I associate with gouda. How I loved that smell, and still do. All that to say, this quiche and I had this date from the beginning.

This recipe was simple to put together, as long as you let the store give you a hand. Just buy a crust and some pre-washed spinach and you’ll be ready to eat in an hour. I baked this in my convection toaster oven and it baked in almost half the time the recipe claimed, especially the blind baking step–it only took 15 minutes, and probably could have gone for less. If you have a large enough toaster oven, I highly recommend this method. Granted, I used the regular oven for the side of zucchini (see below) so it didn’t keep the kitchen from getting hot, but the speedy baking was still worth it. Also, the recipe in the magazine claims it makes 10 servings. If you’re serving it for brunch alongside several other offerings, sure, 10 servings might be accurate. But as a dinner entree with a simple side, go for 6-8 servings. The calorie count is still quite low, and there’s nothing worse than feeling unsatisfied after a good meal.

So without further ado…

Smoked Gouda Quiche

(adapted from Cooking Light, August 2010)

For the crust:

Buy a premade crust. I understand, you’re feeling righteous. You want to put only whole foods in your body, and no preservatives. You want to use real ingredients and feel the butter and flour come together under your gentle touch. Got it. If this is the case, here is my suggestion: Buy it. Seriously. Not only is the crust recipe suggested by Cooking Light the worst pie crust I’ve ever made (and I’ve made a lot)–it ripped and shredded and fought me every step of the way and made me want to scrap the whole endeavor and go out for pizza–although the final product did taste good. But you have to make the dough, chill it, roll it out and shape it to the pie pan, then freeze it, blind bake it, cool it, then finally fill it and bake the actual quiche. At least 3 hours total. It’s a good thing Dan was late getting home from his squash game or we would have waited for hours. And while I don’t mind a long process, this is not what you want to be doing for a “quick” evening meal. You can certainly make the crust the day ahead, but really, I have better things to do. So just buy it.

1. Preheat the oven to 350 F. Pierce a storebought 9-inch frozen pie crust with a fork to keep air bubbles from forming and bake for 25 minutes (check after 10-15 if using convection) or until lightly browned. Set aside to cool.

2. To prepare the filling: Heat 1 T extra-virgin olive oil in a large skillet over medium-high heat. Add 1/2 cup sliced green onions (green and white parts); saute 5 minutes or until tender.  (Add a pinch of salt to draw out moisture.) Add 3 cups fresh baby spinach (basically three large handfuls); saute 2 minutes. In a bowl, combine 1 cup low-fat milk with 3/4 cup grated smoked gouda, 3/4 tsp. salt, a pinch of grated nutmeg (freshly grated is always best), and 3 large eggs. Mix well with a whisk. Stir in the spinach mixture until well-incorporated. Pour filling into the crust.

3. Bake at 350 F for 35 minutes. If using convection, check after 20-25–the middle should not be wobbly and the top should be firm to the touch. Let cool for a few minutes before serving.

Serving Suggestion (and another recipe): Dan and I ate this for dinner with a side of Roasted Zucchini. Here’s how you make it: Preheat the oven to 450 F. Line a baking sheet with foil and spray with cooking spray. Mix 1-2 cloves minced garlic with 1-2 T extra virgin olive oil. Cut several zucchini into wedges (cut off both ends, halve, then slice each half lengthwise several times) and place these wedges skin side down of the baking sheet. Brush with the olive oil mixture, and sprinkle with salt, pepper, and herbes de provence (or any other dried herb mixture you prefer). Bake for about 8-10 minutes; remove when the zucchini begins to brown on top.


There’s a coffee drink at Bottletree Bakery in Oxford, Mississippi, called the Bowl of Soul. No offense to Bottletree–I miss your Blueberry Brioche desperately–but I’m pretty sure spaghetti smothered in rich bolognese is the real bowl of soul. It lifts my spirits and brings me back down to earth at the same time. And while this sauce doesn’t give me the luxury of the aroma of tomato sauce slowly simmering on the stove all day, this sauce doesn’t have to slowly simmer on the stove all day. Yet it tastes like it did, and you can practically hear generations of Italian family members applauding your every bite. And I thought chocolate was the only food that could make you feel like you’re being wrapped in a slow embrace. Hence bowl of soul. Enjoy.

Simply Elegant Bolognese

(adapted from Everyday Italian)

1. As I prefer to prep everything rather than chop as I go–it’s much more leisurely, especially when combined with a glass of wine–chop 1 medium onion, 2 garlic cloves (place these in one bowl or pile) and 1 large carrot, and 1 celery stalk (set these aside).

2. Heat a large (emphasis on large) skillet over medium-high heat. Add 2-4 tablespoonfuls of olive oil. (Don’t skimp to save on calories–you’ll need the oil to keep the vegetables from burning. If you’re worried about fat, use a leaner ground beef or even ground turkey.) Add the onion and garlic and a pinch of salt; saute until the onion is quite tender, around 8-10 minutes. Add the carrot and celery. Saute another 5 minutes or until softened. Increase the heat to high and add 1 lb. of lean ground beef; break up and saute until browned, about 8 minutes.

3. Stir in 1 jar (about 24 oz.) of tomato basil marinara sauce, 1 (14-oz.) can diced tomatoes, and a heavy pinch of dried basil, oregano, thyme, and crushed red pepper flakes, as well as salt and pepper. Simmer 30 minutes or so over medium-low heat until thickened. (Quick trick: To get all of the sauce out of the jar, pour in everything you easily can, then add a splash of water to the jar, screw on the lid, shake, and pour into the pan. It will thicken up and you won’t feel wasteful It always makes me feel better.) After 30 minutes, season with salt and pepper to taste. If it tastes too acidic (bright, perhaps harsh on your tongue) add a pinch of sugar.

4. Meanwhile, cook 1 lb. of spaghetti in salted water according to package directions. Pile pasta into a bowl, smother with sauce, add grated parmesan (or parmeggiano-reggiano, even pecorino if you’re feeling fancy) and enjoy! Oh, and pour yourself a second glass of wine–you deserve it.

I love beach reads. Every August Dan and I take a trip to his hometown of Wilmington, North Carolina, and my favorite part of preparing for that trip is selecting the stack of books I’ll read on the beach and, later when I’ve had enough of the sun, with a glass of sangria on the balcony. A very short list of my favorites includes Midnight in the Garden of Good and Evil, Back When We Were Grownups, The Jane Austen Book Club, and of course, Harry Potter and even a Twilight novel or two. One of the most formative beach reads, however, was Julie & Julia. This book is the reason I began my first baking blog. It is the reason Dan bought me Julia Child’s Mastering the Art of French Cooking. And, perhaps most importantly, it is the source of my favorite pizza ever.

Whenever one of Julie’s recipes just didn’t turn out–or when it was particularly inedible as were most of the aspics–she and her husband ordered a bacon and jalapeno pizza from Dominos. I don’t know why this detail stuck with me as it did, but I knew I had to try it. I put my own twist on it–my signature garlic oil and generous dollops of cream cheese (the tang tempers the heat of the jalapenos)–and the result is the most requested pizza in my house. I’m including several recipes below. One is my basic go-to homemade pizza dough. If you have two hours free on a weekend, make this dough, shape it into three balls, and freeze each in its own large ziploc bag. Then, when you want pizza during the week, place the bag of frozen dough in the fridge the night before to thaw. The second is my garlic oil, which I use instead of marinara on almost every pizza I make. It makes the dough far less soggy and adds so much flavor. And the third recipe is, of course, the general amounts and method for the best pizza ever.

Basic Pizza Dough

(adapted from Baking Illustrated)

1. Fill a 2 cup measuring cup with 1/2 cup warm tap water and add 1 envelope rapid-rise yeast and a pinch of sugar or 1 tsp. of honey. Let sit for five minutes.

2. Place 22 ounces of flour (around 6 cups) in the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl. I use a combination of bread flour–for elasticity and structure–and all-purpose flour, usually about 11 ounces of each. Add 2 tsp. salt (kosher is fine) and mix until combined. Have extra flour on hand for dusting the counter or in case the dough is sticky–either kind will work.

3. To the yeast mixture, add 2 T olive oil and 1 1/4 cups room temperature tap water (fill to the 1 3/4 cup line) and add this to the flour slowly, mixing as you pour. (The machine, if you are using one, should be on low.) Mix until the liquid is incorporated and the dough begins to form a cohesive mass. Then switch from the paddle to the dough hook, or form the mixture into a ball and place on a lightly floured countertop to knead. Knead until the surface is smooth and springs back when pressed (this should take five minutes in the machine, and about 8 if kneading by hand). If kneading by machine, add flour by the spoonful if the dough is sticking to the bottom of the bowl. This might happen if the humidity is high or there was too much water in the dough–just pay attention. No worries–sometimes it just sticks. The pizza will be fine.

4. When you are finished kneading, place the dough in a large bowl that you drizzle with 1-2 T olive oil. Turn the dough ball over once and cover bowl with plastic wrap. Set in a warm place to rise. In the summer, this can be anywhere. In the winter, I like to put it in an “off” oven–this protects is from drafts and it is slightly warmer. Let rise for 1 1/2 – 2 hours, or until it is doubled in size and an indent remains if you poke it with your finger.

5. When the dough is risen, place it on a floured surface and cut into three equal pieces. Form each into a ball by folding the sides under, turning the dough a quarter turn, and repeating, until the top is smooth. Cover all three with a cloth is using immediately, or place each in its own large ziploc bag (since it will expand a bit before it freezes) to freeze. (The yeast will last, frozen, up to 1 month.) Thaw overnight in the refrigerator before using.

6. To use, I prefer to press the dough into a round with my hands, but you can also use a rolling pin if that is easier. It will create a more uniform circle, but, especially if the dough was frozen, it will prevent it from rising as much.

To bake: Preheat the oven to 450 F. If you’re using a pizza stone, allow it to heat up for about 30 minutes. (Hint: Even if you want to use a pizza pan, place that on the stone if you have one, and slide the pizza onto the stone after 8-10 minutes of baking. This will help the lower crust to crisp up.) Cover a pizza pan with a few tablespoons of cornmeal and place the dough on it. (Use a pizza peel and pizza stone if you have them.) Swirl the dough around to be sure it moves. Brush with the garlic oil–right to the edges–add the toppings, place the dough in the preheated oven, and check after 8 minutes. Add a few minutes more if you need to–you probably will–and remove the pizza when the cheese and crust are as brown as you wish them to be. Let cool for 2 minutes before cutting so the cheese doesn’t pull off.

Garlic Oil:

For one pizza: Heat 1 T olive oil in a small skillet over medium heat. Add 1-2 cloves minced garlic and 1/4 tsp. each: dried basil, oregano, thyme, crushed red pepper flakes, salt, and pepper. (Vary the spices as you wish.) Heat, swirling or stirring occasionally, until the garlic just begins to brown. Don’t let it go too far or it will burn–it will continue to cook after the heat is off. Let cool, and brush on the dough.

Jalapeno and Bacon Pizza:

Brush the dough with the garlic oil, and add a handful of italian blend cheese. Add 3-4 slices of chopped cooked bacon, a couple of tablespoons of jarred pickled jalapeno slices (drain them on a paper towel before adding them to the pizza), about 3 ounces of cream cheese (just dollop it), and some more italian blend cheese (this keeps the toppings from burning). Bake as directed above. Enjoy!

This simple dish comes by way of my friend (and newest Alabama law student!) Ellie. She made it years ago for a casual dinner party and I’ve remembered it ever since. When she gave me the cookbook it came from–Deborah Madison’s Vegetarian Cooking for Everyone–as a housewarming gift a few weeks ago, I knew this would be the first thing I made. Little did I know, however, that I would not whip it up for a festive tapas night, to be served with Spanish wine and candlelight. Nor would it be a first course to an elegant date night alongside Dan’s favorite mussels in white wine sauce. No, as life is ever-surprising, I made it one night while Waco was under a boil-water alert due to a broken water main near campus, while Dan’s leg hurt from running and my neck hurt from reading and the two of us limped and whined our way around a crowded grocery store at 5 pm trying to get beer and bottled water. Hardly elegant. But once the beer was chilled and the bread was warmed and we felt a little more human again, I realized that even on a busy, tired night like this, the vibrant orangey-red dip still retained a bit of the elegance I’d remembered at Ellie’s apartment. I don’t know if it was because I associated it with friends, or maybe just because it wasn’t leftovers, but it made the evening seem a little more special.

Note: This recipe only makes a small amount, enough for 2-3 people. It’s great to whip up using pantry items or that last bell pepper before you buy a new jar. But if you’re serving a crowd, double or even triple the recipe.

Roasted Red Pepper Spread

(adapted from Deborah Madison’s Vegetarian Cooking for Everyone)

1. In a food processor, blender, or mini-chopper, place one roasted red bell pepper (either from a jar or freshly roasted, skin removed–see below), one small clove of garlic (smashed), and about a tablespoon of extra-virgin olive oil. Process these until chopped, and add a pinch of salt, some ground black pepper, and a few drops of red wine vinegar. Process until coarsely blended. Taste and adjust seasonings. Serve with warm bread and enjoy!

Variation: This could also be an excellent sauce over linguine or fish, or even chicken. Try it out in different ways!

To roast a bell pepper: Place on a foil-lined baking sheet in the broiler, a few inches from the flames. Keep an eye on it; don’t leave the kitchen. When the skins get black–you should hear some popping–turn the pepper to blacken another side. Continue until all sides are darkened, then place in a bowl and cover with plastic wrap for 15 minutes. This will help to loosen the skins. After 15 minutes, peel and discard the skins and seeds, and you’re ready to use the pepper!

Apparently it’s fall in some parts of the world. I hear that some states are actually experiencing a slight chill in the air, and I see beautiful wools and tweeds beginning to appear in magazines. I even enjoyed my favorite thing–a pumpkin spice latte–while writing a few days ago. And yet here in central Texas, we’re still dealing with regular 100+ temperatures and no sign of relief. At this rate, I wouldn’t be surprised if I was wearing shorts into December!

But for those of you lucky enough to be in increasingly chilly temperatures, here is a recipe that’s perfect for the crisp air I wish you would send my way. This recipe makes an excellent loaf of spicy-sweet bread or a dozen muffins. A few tips: Freeze any leftover muffins immediately. Then each morning or whenever you want a snack, wrap it in a napkin and microwave it for about 30 seconds–it’ll taste far closer to fresh than it will if it sits on your counter for a few days. And they’ll keep frozen for months. Also, about this particular recipe–it is very spicy, almost closer to gingerbread or spice cake than pumpkin bread. Cut down on the cloves if you prefer a stronger pumpkin taste. I hope you enjoy it!

Whole Wheat Pumpkin Bread or Muffins

(adapted from King Arthur Flour’s Whole-Grain Baking)

You will need to set a stick of butter to soften on the counter about an hour before you begin. Take it out of its wrapper and slice it according to the tablespoon markers (on the wrapper) to speed up the process. You want it to just give if you press on it–it should be slightly soft but not runny or melted.

1. Preheat the oven to 350 F for the bread, 375 F for the muffins. Spray a 9 x 5 loaf pan with cooking spray or line a muffin tin with paper liners. Set aside.

2. In a medium bowl, whisk together 2 cups of whole-wheat flour (white whole wheat or traditional), 1 tsp. baking soda, 1/2 tsp baking powder, 1/2 tsp. salt (use table salt rather than kosher salt for baking), and 1/2 tsp. each: cinnamon, ground cloves, freshly ground nutmeg. (Feel free to vary the amounts of spices or add some, like ginger, that you might prefer.)

3. Cream 1/2 cup (1 stick) room temperature butter with 1 cup packed brown sugar (light or dark) and 1/4 cup granulated sugar until light and fluffy. (I prefer to do this in the bowl of a standing mixer with the paddle attachment, but a hand mixer works fine as well. Beat in 3 large room temperature eggs, 1 at a time, until well-incorporated. Scrape down the sides of the bowl as needed. Beat in 1 tsp. vanilla extract and 1 cup canned pumpkin (pumpkin puree, not pumpkin pie filling).

4. Add the dry ingredients to the wet, folding by hand until just incorporated–do not overmix. Add any extras you like when there are still a few streaks of flour in the batter: 1/2 cup dark chocolate chips, nuts, dried fruits–whatever screams “fall” to you. I love this with chocolate chips. Pour into prepared pan or cups (fill them 3/4 full) and bake: 55 minutes for the loaf, 22-24 for the muffins. Cool each for 15 minutes in the pan, then remove to a cooling rack. Let the bread cool completely before slicing or it will fall apart. The muffins can be eaten warm. These would be great with a little more butter for serving, though that is certainly not necessary.

I wrote this post for my first blog, Flour on the Floor, on blogspot. This is a great pumpkin recipe and Rachel, I’ll be sure to follow it up with more!
Along with working through the various baking books on my shelves, I am also trying out magazine recipes, like the Carrot Cake and the Chocolate-Cherry brownies. This one comes from an issue of Everyday Food that I bought in 2006. I only have one issue of this magazine, which means one thing: I must have bought it in an airport. I am convinced it is my inalienable right to buy at least three magazines whenever I fly anywhere–no matter how short the flight. If I fly around the holidays, all the better–November and December are hands-down the best months for food magazines. Dan and I figured out that I must have bought this one when we flew to Waco, Texas, for a Baylor Homecoming reunion. How much fun that was–sleeping bags on the floor of the condo I lived in my senior year of college, the condo my friend owned but which, since it was not being rented at the time, had no working power or water. If you think it’s bad having 8 people sharing one bathroom, imagine 8 people and no bathroom–it was a weekend to remember. But of course, like all college reunions, it was the best–like no time had passed.
So I bought this magazine, but I never used it until last week when I was cleaning. A friend had asked me to bring a dessert to a potluck, and somewhere in the recesses of my mind I remembered him saying he liked pumpkin pie. This seemed like a natural choice, and it gave me a chance to use the big food processor I bought to make pie crust but never use since it turns out I make pie crust better by hand. Call me frugal.
This turned out to be such an easy cheesecake–no water bath or foil-wrapped springform pan–and yet it was so beautiful and pleasurable to make. Something about the marbling just makes me feel so competent and skilled, even though it’s just dragging a butter knife through batter. It’s like getting compliments from your rich cousins on the sweater you bought at Target–a satisfying feeling of tricking the world.
First, crush up chocolate graham crackers or wafers in the food processor (you get to use it twice in this recipe!) then drizzle in some melted butter. Press the crust into the pan and try to use the sides and heel of your hand to make it level, especially against the sides. I’m hyper aware of this. I’ll never forget my first-ever homemade cheesecake. The edges of the crust were so thick you could barely bite through them. God bless him, Louis was so kind about it.

While the crust is baking, make the filling. You don’t need to even soften the cream cheese–just be sure to scrape down the sides of the processor if you don’t. Once everything’s in, the filling should look like this.
Once you’ve melted the chocolate and mixed in some of the pumpkin mixture, you pour the rest of the pumpkin onto the slightly cooled crust, then dollop on the chocolate. Then you play–sweep a butter knife up and down the pan, then side to side, until it looks perfect to you. Don’t overdo it or it will get all mixed and the marbling will be ill-defined. Not that this is the worst thing in the world, but it will detract from your sense of smug satisfaction.

Looks like stationery.
To cut the bars–once they have cooled and are completely chilled in the fridge–fill a glass with warm water and get a large knife and a clean dishtowel or paper towel. Lift the parchment out of the pan and place it on a cutting board. Dip the knife in the water, cut lengthwise in as few strokes as possible, and wipe off the knife. Dip it in the water again, and repeat this process until all of the bars are cut.
Arrange them on a plate, admire, and enjoy.

Pumpkin Chocolate Cheesecake Bars

(adapted from Everyday Food, November 2006)
For the crust:
1 sleeve chocolate graham crackers (8 full crackers)
2 T sugar
4 T unsalted butter, melted
1. Preheat the oven to 350 F. Line bottom and sides of an 8- or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Spritz with cooking spray and set aside.
2. In a food processor, blend crackers with sugar until finely ground. Add butter and pulse until moistened.
3. Pour crumb mixture into prepared pan and press gently into the bottom, working the crumbs into an even thickness. Bake until fragrant and slightly firm, 12-15 minutes. Set aside to cool.
4. Wipe out food processor to use for filling.
For the filling:
2 packages (8-oz. each) cream cheese (not fat free)
1 cup sugar
1 cup canned solid-pack pumpkin puree
2 large eggs
3 T all purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. salt
3 oz. semisweet chocolate, chopped
1. Place the cream cheese in food processor; blend until smooth (it helps to let is soften at room temp. a bit first). Add sugar, pumpkin puree, eggs, flour, spice, and salt. Process until combined, scraping down the sides with a spatula if necessary. Set aside.
2. Place the chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. (It took me three rounds. The residual heat will help melt a few small pieces if it’s not totally smooth). Add 1/2-3/4 cup pumpkin mixture; stir to combine.
3. Pour remaining pumpkin mixture into prepared pan (with cooled crust). Drop dollops of chocolate mixture onto pumpkin mixture. Swirl using a butter knife (a spatula is too thick and the marbling will not be as pretty). Bake at 350 until cheesecake is set but jiggles slightly in the middle, 40-45 minutes.
4. Cool in pan. Cover, chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in warm water, cut into 20 squares. Serve, or cover and chill up to 2 days.

There’s something about dessert that turns any meal into a special occasion. When I’ve labored over a meal for hours, the actual dining never seems to last long enough. It might be an excellent meal, accompanied by satisfied groans with ever bite and a  chorus of, “You must make this again,” but when it’s over I always feel a little sad. Not so, however, when there’s dessert. Dinner’s postlude, dessert allows the meal to end gracefully, relaxing me to enter the real world once again.

This dessert is just such a dessert. Warm and comforting–with plenty of leftovers!–means I will look forward to it all week. It was inspired by a recipe from Food Network’s new show, Aarti Party, but I changed a few things. The original recipe claims you need to use full-fat ingredients, and I just don’t find that to be the case. I’m sure it would taste much richer if I’d used whole milk, but it’s perfectly soothing and full-flavored with 1%, and I just don’t think I could ask any more of a recipe than to be comforting and healthy. It’s basic bread pudding with a twist–a few small pinches of Indian-inspired spices, ginger and cardamom–that makes this my new standard by which all future bread puddings will be judged. So here’s my version, and I hope you enjoy it very soon.

Coconut-Fig Bread Pudding

1. Place 6 dried figs in a small bowl of hot water; let sit for 15 minutes. (This step rehydrates them and makes them much easier to slice later.) Remove them from the water, de-stem, and slice thinly. Set aside.

2. If you have a day-old loaf of French bread, cut it into 1-inch (or slightly larger) cubes. If you don’t think that far ahead (I don’t) cut a fresh loaf into cubes, place them on a baking sheet, and put it in the over at 200 F for 20 minutes to dry out the cubes. Let them cool, and proceed with the recipe. (As always, cover the sheet with foil for easy cleanup.)

3. Preheat the oven to 350 F. Spray a 9 x 13-inch baking pan with cooking spray. Optional: Melt 1-2 T unsalted butter in the microwave; set aside to cool.

4. In a large mixing bowl, whisk 1 cup granulated sugar with 3 large eggs. Beat until smooth, then add 1 (14-oz.) can light coconut milk, 3 cups low-fat milk (or whatever you prefer), and 1/4 (or slightly more) each: ground cardamom and ground ginger, a 1/2 tsp. cinnamon, and a pinch of salt. Optional: While whisking, slowly pour in the melted butter. Whisk everything until well-combined. Add the bread and figs and toss well to coat, pushing the bread down to make sure it is covered. Let sit for 15 minutes.

5. Pour the mixture into the prepared baking dish and sprinkle with cinnamon. At this point, you can bake it, or you can cover it and let it sit in the fridge for a few hours. This is my preferred method. I bake it when I serve dinner so it’s hot in time for dessert. Bake for 35 minutes (40-45 if cold from the fridge) or until the middle is not jiggly and the sides begin to pull away from the pan. (This will be slight–I prefer the “poke the middle” method of testing doneness.)

6. Serve the hot pudding with vanilla ice cream or frozen yogurt. Don’t skip this step–it makes this dessert perfect.


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