Black and White Pudding Squares

My son has been asking for me to make this dessert. He saw the recipe at the grocery store. On three separate occasions, my son would pick up another card. We would pick up the ingredients but Oreos do not last long at our house so we would have to wait until next time. Finally, we made it. It is very good. The puddings will still be soft and creamy. I wanted a little more flavor so I used Mint Oreos.

Black and White Pudding Squares
24 Mint Oreo Cookies, finely crushed
1/4 cup butter, melted
1 package (8 oz.) Cream Cheese, softened and divided
1 package Vanilla Instant Pudding
2 cups cold skim milk, divided
1 package Chocolate Instant Pudding
Toppings: whip cream and crushed Oreo cookies.

Directions:

1. Combine the Oreo cookies with the melted butter. Press into the bottom of a 8x8 baking dish.
2. In a large bowl, beat 4 oz. of the cream cheese with the vanilla pudding package and 1 cup of milk.
3. Spread the mixture over the Oreo crust.
4. In the bowl, beat 4 oz. of the cream cheese with the chocolate pudding package and 1 cup of milk. 
5. Spread over the vanilla pudding mixture.
6. Refrigerate for 4 hours.
7. Before serving, top with whip cream and crushed Oreo cookies.

Recipe adapted from Kraft recipe card but also found at Jell-O. 

One year ago...........................I made Banana Muffins.
Two years ago.........................I made Pickles.

My daughter assembled her piece

Did you already know................
-In 1897, Pearle Wait trademarked his Jell-O desserts. 
-In 1936, Jell-O introduced chocolate instant pudding.
-Jell-O brand is part of Kraft foods.

Blue Cheese Dressing

My friend at work gave me her favorite blue cheese recipe. I kept meaning to make it but I haven't been cooking lately. I have been lucky since my husband has been the one making supper. Well, I decided we were going to have salads for supper. Of course, I couldn't find her recipe. I remembered the main ingredients and I looked everywhere. She did tell me the site that she found the recipe but it didn't help since there a lot t review. I really need to be more organized. I will probably find it now that I found this recipe. So, I picked one. My children told me this recipe was there favorite dressing recipe of all time. My husband had to agree. I loved it but I liked garlic. This is a creamy recipe.

Blue Cheese Dressing 
1 cup mayonnaise
1/2 cup sour cream
1 clove of garlic, minced
1/2 cup buttermilk 
3 oz. blue cheese, crumbled
1/8 cup dried parsley
salt and pepper to taste

Direction:

1. In a small bowl, whisk together all ingredients.
2. Allow to chill before serving.

Recipe adapted from All Recipes.

One year ago...............................I made Dulce de Leche Flan.
Two years ago.............................I made Baguette Bread.

The kids loved using my little container to pour their dressing. I guess it is the little touches that make supper entertaining. They insisted that I should take their photo to share with you. My two cuties!

Did you already know.....................
-The mold spores of Penicillium are used to make blue cheese.
-Early blue cheese makers used moldy bread to create the mold spores in caves which the mold is naturally present.
-Today the mold is injected into the cheese or mixed with the cheese curds.

Flourless Cookies

Recently, my sister came to visit. Since she follows a gluten free diet, I wanted to make her some flourless cookies. Since it seemed like everyone was sick at the time, I postponed making the cookies. I'm unsure if all flourless chocolate desserts are very rich but I seem to pick them. My son loved them. My daughter thought they should have some powdered sugar dusting the tops. I thought they were plenty sweet. I think the addition of mini chocolate chips would have been good. If you want a chocolate, gooey fix, these are the cookies for you.

Flourless Fudge Cookies
2 1/4 cup powdered sugar
1/4 tsp salt
3/4 cups cocoa powder
1/4 cup special dark cocoa powder
3 egg whites
2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Grease the parchment paper with nonstick baking spray. 
3. In a bowl, whisk together the powdered sugar, salt, and cocoa powder. Set aside.
4. In a small bowl, whisk the egg whites until frothy. 
5. Fold in the egg whites with the vanilla extract.
6. Spoon about 1 Tbsp of batter onto the baking sheet. Flatten slightly on top.
7. Bake the cookies for about 8 to 10 minutes until slightly shiny on top and crackly on top. 
8. Remove from the oven and allow the cookies to cool on the baking sheet. 

Recipe adapted from King Arthur.

One year ago..................................I made Graduation Cap Cookies.
Two years ago................................I made Texas Pralines.

Did you already know...................
-Even foods that are naturally gluten free could have added gluten during processing like powdered sugar.
-Gluten is a protein found in wheat, rye, and barley.
-Potatoes, corn, and rice are naturally gluten free foods.

Blueberry Galette

My friend told me several times that I should try this bakery at the Old Port. Every time I was down there, I would forget. Well, I decided to spend some girl time with my youngest daughter. We went to Portland for manicures. My daughter tried to talk me into taking her to her favorite restaurant but I felt it wouldn't be fair since the guys weren't with us. Instead, I took her to the bakery my friend recommended. My daughter and I picked up an almond raspberry galette, a tart, and a baguette. My daughter loves sweets so she was in heaven. Afterwards, she told her Dad that we will have to go again especially for the galette. While we were at the bakery, I saw a copy of their cookbook for sale. I decided to checked out the Standard Baking Co. Pastries cookbook from the library. For my daughter, I made the galette she loved so much. My daughter loved it even though I picked a blueberry filling. I will definitely make this dessert again and I will be purchasing the cookbook. Now, what will be the next thing we will have to try at the bakery?

Almond Blueberry Galette
1/2 cup sliced almonds
1 cup unsalted butter, softened
2 cups all purpose flour
pinch of salt
3/4 cup sugar plus more for topping
2 eggs
1 1/4 cup blueberry jam

Directions:

1. Grease a tart pan with nonstick baking spray. Set aside.
2. In a food processor, pulse the sliced almonds until grounded. Set aside.
3. In a mixer, mix the butter, flour, and salt until well incorporated. 
4. Add the sugar and the ground almonds. Mix until incorporated. 
5. Add 1 of the eggs and mix until the dough holds together.
6. Transfer the dough onto a lightly floured surface. 
7. Working with half the dough at a time, knead the dough about 10 times.
8. Roll out the dough into the size of the bottom of the tart. 
9. Carefully, wrap the rolled out dough with plastic wrap and place into the refrigerator to chill.
10. Roll out the other half of the dough into the bottom of the tart pan.
11. In a small bowl, lightly beat the other egg with 1 tsp of water. 
12. Lightly, brush the outside edges of the tart with the egg wash.
13. Spread the jam evenly inside the egg wash border.
14. Carefully top the tart with the other rolled out dough piece.
15. Lightly, press the dough along the edges to firmly seal the two layers over the jam layer.
16. Brush the top of the tart with the egg wash. 
17. Sprinkle a little sugar on top of the tart. 
18. Place the tart in the refrigerator to chill for 10 minutes.
19. Preheat the oven to 350 degrees F. 
20. Bake the tart for 20 minutes. 
21. Rotate the pan and bake for another 20 minutes or until golden brown.

Recipe adapted from the Standard Baking Company Pastries Cookbook.

One year ago....................................................I made Broccoli Cheddar Soup.
Two years ago..................................................I made Apple Cinnamon Loaves.

Did you already know..............................
-Galette is a French pastry cake.
-Galette tend to be flat, round or free forming pastries.
-In Canada, galettes tend to be more of a cookie.

Broccoli Cheddar Soup

My husband has ordered broccoli cheddar soup for the last three times that we ate out. He has even influenced our children so they have been ordering the soup too. Since it is so popular in our household, I wanted to show my husband how easy it is to make. We don't eat out a lot but I think we will be eating out even less now. This soup is so good. He told me that he could easily make this soup for us. Here you go babe!

Copycat Panera Broccoli Cheddar Soup
4 oz. butter, unsalted
1 medium onion, chopped
1/4 cup all purpose flour
2 cups half and half
2 cups chicken broth
1 lb. fresh broccoli, chopped into small pieces
1 cup carrots, julienne
1 Tbsp paprika
2 tsp season salt
1/4 tsp ground mustard
4 oz. cheddar cheese, shredded
salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and saute for 2 minutes.
3. Sprinkle the flour over the onion and mix. Allow to cook for 1 minute.
4. Whisk in the half and half with the chicken broth. Allow to simmer for 20 minutes.
5. Stir in the broccoli, carrots, paprika, season salt, and ground mustard.
6. Reduce heat to low and simmer for 15 minutes.
7. Stir in the cheese and allow to melt before serving.
8. Season with salt and pepper to taste.

Recipe adapted from The Recipe Critic.

One year ago......................................I made Chewy Brownies.
Two years ago....................................I made Fresa Agua Fresca.

Did you already know.......................
-Broccoli was a popular vegetable of the Romans.
-In the 1900s, Italian immigrants introduced broccoli to the U.S.
-The head of the broccoli is made up of tiny buds that are ready to flower.