cooking

Very Delicious Oreo Pudding

I’ve wanted to make an Oreo dessert for a while. In fact, my first idea was to make a no-bake Oreo mousse pie. The recipe sounded promising. However, something about the steps in that formula made me too lazy to start. So, I kept postponing until I decided on something simpler. That is what you see in the picture above: Oreo pudding.

There were a bunch of exciting recipes in the Google results. But I desired something quicker. I chose the option where the preparation time was 30 minutes. I made a cream cheese frosting with more cream cheese than butter, which the instructions called for, anyway. Then I made the vanilla pudding from a mix, followed by the whipped cream. I then crushed thee Oreos in a bag. At some point, I removed the cream filling from the inside since it was kind of interfering with the smashing of the cookies. After that, I mixed the cream cheese icing with the pudding and placed it in a pan. I then covered it with the crushed Oreos, and repeated the process until I topped it with the whipped cream and sprinkled the remaining cookie crumbs on top.

After chilling it for a half hour, I took it out and ate some. It tasted good, but not as delicious as the next day. I guess it needed more time to be in the refrigerator.

One thing I used less of was sugar. Not that it was a choice, but because I was low on the powdered kind. Therefore, I had to made do with what I owned. Despite that, it still came out great. The Oreos already contained lots of sweetness to begin with. What also matters is that I came back for more. That is a sign of success.

I don’t remember what site I got the recipe from, but if you do a web search for “Oreo pudding,” just look for the one that says it’ll take 30 minutes. If you make it, I would recommend chilling it for at least an hour or 2. That way, the ingredients blend better. I hope this helps.

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Making the Frosting was a Tough, But Happy Journey

That you see there is a frosting I made from scratch. It looks liked whipped cream, and yes, it does contain heavy cream. However, it is whipped buttercream icing.

The process of this was no easy task. In fact, it took time to get right. I don’t just mean that for the specific one pictured. I also am talking about other moments I made icing, whether it was buttercream, cream cheese, or just whipped cream frosting.

You could tell me to just buy a premade frosting from the grocery store. However, my family doesn’t really like that. Not only do those kinds contain ingredients that don’t exactly please my parents or brothers, but they think I can do a better job. After all, I know what goes in the icings and any food I make from scratch.

In fact, this is one of the cases where less is more. Homemade frosting consists of softened butter, powdered or confectionery sugar, vanilla extract, and milk or cream. Of course, you can also use food coloring to dye the icing or cocoa powder to give it a chocolate flavor. You may use shortening or almost extract, as well. That is, if you are not allergic to nuts, nor is anyone you serve the dessert with the frosting.

But one thing that you should take seriously is the amount of liquid you put in your homemade icing. Otherwise, it won’t mix well and the thickness might not please you. What happened to me when I added lots of heavy cream to my buttercream frosting was that there were chunks in it, even though I used an electric mixer. It also tasted sour. My goal was to make a whipped buttercream icing. And what I discovered is that in order to get the right consistency, adding a little at a time is absolutely necessary. I start off with the butter, sugar, and vanilla, followed by two tablespoons of heavy cream. Then I mix them for a few minutes. If I want more, then I add a little extra. The process repeats until the thickness is where I want it to be.

The message you want to take home is that you should take little steps at a time when making icing, even when following a specific recipe. I wouldn’t recommend pouring a lot of liquid with mixed butter. In fact, the only time you should really pour a large amount of fluid is if you are cooking whipped cream icing, and without butter. You would stabilize the whipped cream with unflavored gelatin. But that’s another topic.

Anyway, I hope this post helps. Also, take your time when making frosting. It could take several minutes for your icing to satisfy your desires.

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Mmm… Meaty Marinara Without Tomato

Before I became allergic to tomatoes, I really enjoyed Pizza Hut’s meaty marinara. However, since then, I had to make my own versions of my favorite foods that normally contain tomatoes, except without them. Sadly, they usually don’t taste very good. Or they will only be similar at most. But even that is not satisfying.

Luckily, this one is different. Yes, the recipe calls for tomato sauce and paste. But I use canned pumpkin and puréed roasted peppers instead. I also mix apple sauce with the peppers, which gives it more of a texture like tomatoes. I even include red wine, and that improves the flavor, too.

I think what also makes this taste good is that you have to simmer the sauce for at least an hour. That gives the meat enough time to absorb the sauce and add flavor to it. After that, you mix it with the pasta, top it with shredded mozzarella, and bake it for several minutes. I don’t remember how many, though.

This isn’t something I can make regularly, however. It is time-consuming, so I don’t have the luxury of cooking this often. On the bright side, though, I think it makes the pasta more enjoyable.

I find that when I eat something frequently (not everything), I get tired of it and won’t want it for a while. I’m already beginning to feel sick of eating commercially-made food. When the world was on lockdown in the spring, I couldn’t eat out, although I could receive takeout, curbside pickup, or delivery. But now that restaurants in my area have opened up again, since early summer, I think I went crazy eating out. Now my body hasn’t felt the best. So, I am starting to cut down on the commercially-made food, but gradually, since abrupt changes do not work for me.

Anyway, one thing I am going to try is find copycat recipes of my favorite commercially-made foods. At least I will know what is in them. Hopefully, I will also feel better.

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Lemon Meringue Pie: Delicious!

I’ve first discovered this pie when reading “Amelia Bedelia” as a young child. However, the pie never appealed to me…until recently. I saw a post about it on my Facebook page. That triggered me to want to make it.

It’s kind of involved and not too easy. You have to temper egg yolks into a preserve-like mixture and not end up making scrambled eggs by mistake. That made me kind of nervous, but I succeeded with the tempering.

You also have to blind-bake the crust. What that means is you make the pie dough, put parchment paper on it, and pie weights on it. That will bake some of the crust, but not the whole thing, especially the bottom. It makes the pie crust just right, not too soggy or hard. This is essential with lemon meringue pie.

The process took a while, and to the point where I didn’t experience hunger while cooking it. In spite of never making or eating it before, it came out delicious! In fact, it became addictive. I would eat a few slices a day. I also got excited to tell others about it, including my friends.

One thing you should take seriously, though, is letting it chill several hours. I mean that. Otherwise, the lemon part will be liquid-like, and a bit messy, as in the picture above. I sliced it too soon. If you keep it refrigerated overnight, it’s even better. The pie will look like a pie.

I believe I got the recipe from “Sally’s Baking Addiction”. You can Google something such as, “Lemon meringue pie Sally’s Baking Addiction” and try it. Patience and care are important, though. Take your time with the steps, and hopefully, you’ll enjoy it.

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Rainbow Cupcakes, Rainbow Cupcakes, I Loved You

Ooh, pretty colors. Lots of people admire bright prismatic hues, especially in desserts. I am no different. That above is a multi-colored cupcake I baked from scratch.

How did I do it? I used a vanilla chiffon cake recipe, divided the batters into different bowls, dyed them various colors, piled them up in the muffin cups, and then placed them in the oven. I added green frosting to some (not pictured) and consumed those. They were delicious!

That was…just for a few days. Unfortunately, they warmed in the container and went bad. So, I had to throw them away. Bummer! And that recipe had succeeded with me before.

Excellent vanilla cake recipes from scratch are hard to find. Not kidding. In the past, I’ve often preferred boxed cake mixes when it came to the vanilla flavor. However, I have a friend with a peanut allergy and she’s been to many of my parties. Since there aren’t a lot of nut-free bakeries in my area (there are only a few, and several minutes away from my house), when the friend with the nut allergy comes, I have to make the cakes from scratch. They’ve come out good before at every party I’ve had.

Anyway, regardless of the previous success with that recipe, if I choose to make vanilla cake or cupcakes again, I will likely find another formula to follow.

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When I Made White Chocolate Raspberry Cheesecake

During quarantine, I missed a lot of my favorite commercial foods. One of those included white chocolate raspberry cheesecake from the Barnes & Noble café. It was super-delicious—both that and the one I made.

There is a lot involved, though. You have to make raspberry preserves, crush Oreos and bake them as a crust, and melt white chocolate as well as prepare the actual cheesecake.

While this particular “error” worked out in the end, I melted white chocolate chips instead of using the special kind the recipe recommended since I did not have it. However, that substitute was technically incorrect, and would have messed up the final creation. Luckily, though, my mom taught me a trick to avoid a bad cheesecake. That was to add milk to the white chocolate, but a little at a time. And guess what? It resulted in a great dessert. I would eat the cheesecake pretty much every day.

Aside from the white chocolate thing, the raspberry preserves, Oreos, and cheesecake were no problems preparing. Like many, I stress-baked when pretty much nothing was open. I’ve baked a lot less these days. However, I did make rainbow cupcakes from scratch recently. But I might save that for another post.

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Cake-Decorating Techniques I’m Glad I Learned

Image from Pixabay

I’ve been baking and cooking since I was 12. I’ve also learned to decorate cakes and other baked goods around that age. Of course, I struggled several times, especially in the early days.

However, I’ve been making a lot of my own occasion cakes in recent years, because one of my friends is allergic to peanuts. Unfortunately, many bakeries aren’t nut-free, including near where I live. In fact, although I reside outside New York City, allergy-friendly bakeries are rare.

Nevertheless, I still enjoy my homemade cakes and cupcakes. The interest worked out very, very well. So, without further ado, here are the techniques I am thankful for learning.

1: Crumb-coating

This is when you put a plain layer of buttercream all over the cake and put it in the refrigerator to cool. That way, you don’t end up with crumbs in your icing. That is when you put the next layer over it and you can be free to do what you want. This might not work for whipped cream frosting, though.

2: Whipped buttercream technique

You do the usual for making buttercream icing, but add extra milk (a little at a time), and whip with an electric mixer for as many as seven minutes or so. That way, your buttercream can turn out similarly to whipped cream icing. There are a few reasons it might work. One, colors tend to come out bolder in butter cream than whipped cream. Two, writing on a cake is easier with better with buttercream than whipped cream. Three, there is a special trick to whipped cream icing that keeps it from sinking into the cake. That is adding unflavored gelatin to hot water, letting it cool, and then incorporating it into the whipped cream. It’s fine, but a little more work, depending on your needs or desires.

3: Less can be more

Good cake designs don’t always have to have lots of decorations. In fact, a minimal amount can be just as beautiful, if not, more. That’s what happened when I prepared for my 26th birthday party in November 2019. I had a lot of cooking to do, so I just made simple flower-like borders around the cake’s exterior (not attached), wrote “Happy Birthday, Sunayna” with buttercream on a piece of white chocolate, and that was it. It still looked great.

So, there you have it. I hope this helps.

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Signs of Success and Failures in Cooking

Image from Pixabay

Every expert has started out knowing little to nothing about his or her field or hobby, including chefs and people who cook in general. Before someone succeeds in something, he or she will struggle and need help along the way, especially when he or she starts out.

I am no different. I’ve started cooking at age 12, after taking a home economics course in middle school. In my early cooking days, I would constantly throw away foods I made. A little later, like in high school, I baked or cooked more items that people could enjoy, including myself. Now I can make just about anything that people would like.

These are the signs of success in a cooked creation:

-Experiencing a great taste

-Coming back for more

-Making the item again with the same recipe

Of course, this is more common for me now and in recent years. That being said, there are still rare occasions where I throw my cooked items away.

Which brings me to the signs of failure in cooking

-Finding the taste or texture of the food just okay or not good at all

-Letting it sit untouched

-Having to toss it in the trash not long after

Don’t worry if you fail to cook something good. If you keep at it, you will improve, just like with anything.

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I Had a Blast with These Blueberry Muffins!

When lockdown began, I stress-baked like crazy. I normally love the blueberry muffins from Dunkin’ Donuts (or now just Dunkin), and I still could have gotten them to go. Where I live, many restaurants still offer take-out, delivery, or curbside pickup.

Anyway, I tried making these muffins using a kopykat recipe from the Internet. It called for a special Dunkin creamer. But I didn’t have that.

So, I used either half and half, heavy cream, or both. Whatever I did, it made the muffins super-moist and delicious. I had learned that the more fat content a dairy product contains, the softer it makes the baked good.

I also used a mix of frozen wild blueberries as well as fresh blueberries. I even included some fresh raspberries and blackberries. Mixed berry muffins rule!

That was technically what they were. But there were more blueberries than raspberries and blackberries. So, I guess they could have still been called blueberry muffins.

I ate them like crazy. That’s right, they tasted that delicious. I probably will remake these muffins again, regardless of when restaurants in my area reopen their dining sections.

Since making these muffins, I’ve sometimes been swapping out water or whole milk with half and half and heavy cream with other recipes. You could try that, too.

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The Most Delicious Homemade Brownies Ever…it’s a Miracle!

Homemade cooking involves less preservatives and more control from you. And with the coronavirus forcing people to be in their homes pretty much all the time, I have to do most of my own cooking. I do love going out, and I will admit that prior to the covid-19 crisis, I barely cooked and spent more time eating out, and a lot.

However, now that dining out is no longer an option (only takeout and delivery are available in New York), and I’ve been cooking at home, I’ve noticed that I feel more energetic and am losing weight again.

Okay, this is not a health post. But all of that is true. Anyway, let me talk about the brownies I made.

They taste kind of like the ones made from boxed mixes. I’m not kidding. The only difference is that their textures at the top aren’t flaky, and most importantly, I know what went in them.

My guess of why they are fudgy and not cakelike is that the flour ratio is sort of smaller than the rest of the ingredients. Not once have I seen that in any other homemade brownie recipe. So, bravo to the creator of this one.

I can’t find the recipe again through my Google search. But I do find that the other recipes have similar formulas, by using less flour. So, if you try one of those recipes, you may be satisfied.