Dark Chocolate Pudding 1.17.13

Dark Chocolate Pudding


2 T cornstarch
1 3/8 c milk (skim works)

6 T dark coca
1/4 c sugar
2 egg yolk
1/8 c milk
smidgen salt
1/2 t vanilla
2 T butter


This time I didn't cook until boiling, I cooked just until the custard was thick.  But it came out rather thin, so I think if there is no flavor loss from cooking it until it boils, then I should continue to boil it to get maximum thickness and make sure all the cornstarch is cooked.  (Maybe I only cooked enough for the eggs to coagulate?  I don't remember what temp cornstarch needs to cook to.)  However, if I don't like the flavour next time I make it, I can always increase the thickening agents to get the desired thickness.

Dark chocolate pudding with creme chantilly and dark chocolate shavings.

Also, I could still work on trying to simplify the mixing method for this batter. I'm using a two stage process, but I think I can find a way to simplify the mixing without sacrificing the texture.

Homemade Goodies 1.14.13

I was so lucky to try some homemade goodies.  There are apricot bars and coconut cookies. The apricot bars are delicious and the coconut cookies melt in your mouth. Yum!

GF Chia CCC 1.12.13

Following CCCVII, I'm trying to bake them into bars this time.  Instead of 2 T milk I substituted an extra egg white.  I did half the batter soghum flour and half the batter brown rice flour.  The sorghum flour came out much nicer.  The rice flour version came out mushy.


Chia Chocolate Chip Cookies

8 oz butter, melted
8 oz sorghum flour
4 oz chia seeds, ground
0.5 oz potato starch
1 t kosher salt
2 t baking powder
1 t cinnamon
1/2 t nutmeg
10 oz brown sugar
2 oz sugar
1.75 oz eggs (1 whole egg)
0.55 oz yolks (1 egg yolk)
2 T milk
1 1/2 t vanilla
10 oz chocolate chips


Method: Melt butter and set aside to cool.  Whisk together flours, baking powder and spices.  Whisk separately the eggs, yolks, milk, salt and vanilla.  Blend sugars into the melted butter, then add the egg mixture and mix well.  Add the dry ingredients and stir until all the flour is hydrated.  The batter should have the consistency of a soft cookie dough.  Stir in the chocolate chips.  Let the batter sit overnight in the fridge. This will help hydrate the chia, but keep in the fridge as the dough contains raw eggs.

Clear Flour Reprise and Crumbs Bake Shop 1.11.13

I've many excuses to make a trip to Clear Flour Bread in Brookline.  One of them is pizza dough, another is pan de mie, another are the rustic fruit tarts.  I got all of these items, including some focaccia.

Here are some bites of the fruit tarts.  At twelve o'clock is the pear blackberry, and at four o'clock is the apple currant.  I've also got a wedge of a Whiteout cupcake from Crumbs Bake Shop (176 Federal Street, Boston MA).  It was interesting because it had some filling, but just a little.  And the frosting on the top of the cupcake was the same as the filling.

The crust on these tarts is so delicious.

GF Oatmeal CCC 1.3.13

Gluten-free Oatmeal Chocolate Chip Cookies

6.5 oz brown rice flour
0.75 oz cornstarch
0.25 oz tapioca
1/2 t baking powder
1/2 t salt
1/4 t nutmeg
1/2 t cin
8 oz butter
7 oz brown sugar
7 oz sugar
2 ea eggs
9 oz oats
1 1/2 c chocolate chips

I used semisweet chips, which were great (maybe a little less than the 1 1/2 cups).  Next time I'll omit the cinnamon, I could taste it, but it didn't blend well.  Or maybe the cookie didn't need it actually.  I'll keep the nutmeg though because it's in the original CI oatmeal CC cookie recipe.  I overbaked the cookies, but even so I thought the flavor was lacking which I think was because of too much dry ingredients.  Maybe next time I'll try less oats to start.

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Wellesley Bakery 1.3.13

542 Washington Street  Wellesley, MA

This place is very strange looking from the outside.  It looks run down compared with the other shops on the street with very modern signs and decorated store windows.

They have an almond croissant garnished with sliced almonds.  The filling however was not as tasty as quebrada's classic almond croissant.

The croissant has pretty nice shape and the laminations look nice.