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.

cooking

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.

cooking

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.

cooking

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.

cooking

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.

cooking

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.

cooking

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.

art, cooking

It’s Fun to Draw Cakes

Although it’s unlikely typical for people to want to draw designs for their cakes, no matter the reasons, I enjoyed it in my youth and still do now.

As a creative and artistic person, I’ve constantly come up with various ideas and specific envisions for just about anything.  With cakes, I’ve drawn how I wanted them to look. Sometimes I’ve had my own drawings scanned onto them. During that time, I also discovered that copyrighted images could not be scanned onto cakes. So, I had to stick with my own ideas.

I would also illustrate a few different ideas of one cake. I did that for my sweet 16 cake, and used every possible point-of-view (except the bottom, obviously). The bakery used one of the designs and that pleased me.

Recent years, though, I’ve designed cake appearances for me to bake from scratch. One of my college friends is allergic to peanuts, and unfortunately, there aren’t many commercial options near me that are 100 percent safe for those with nut allergies. It sounds strange, especially since I live close to New York City. But even there, I had trouble finding a place I could trust to be fully nut-free. There are some, but they’re also dairy-free, gluten-free, and so on.

Even though I’ve been cooking since I was 12, some of the cake designs I’ve envisioned were a little too advanced for me, like the ones below.

The gradient technique is called an ombre. It looks beautiful, but I’m not sure if I know how to do it properly (in spite of researching it). And some of the flowers are probably best for elite and highly talented bakers. Here’s another cake image I drew that I felt was too hard to actually do in real life.

It most likely would be easier than the one with the ombre and detailed flowers. However, this would have involved a lot of work.

So, at times, less can be more with designing and decorating cakes, especially if it’s a casual party at your house with a group of friends. I learned that cake appearances can still look dazzling, even with few decorations. That is what I did for my 26th birthday November 2019.

Okay, maybe me looking away from the camera might be kind of distracting. But if you look carefully at the cake I’m cutting, you see only two colors, one type of decorative design, and the writing on a white chocolate bar in the center. That was good enough for me, especially with all the cooking and other preparations I had to do.

So, there you have it.

cooking

It Starts Bitter…Then it’s Sweet…Healthy Pudding

It was not until recently that I cleaned up my diet and lost my sweet tooth, which I’ve had forever. And it wasn’t a conscious decision.

Anyway, before that time, a few months ago or so, I experimented with healthier desserts. One was chocolate pudding that had almond milk instead of regular milk. I don’t recall all the ingredients, but I do remember it being a healthier alternative.

Regardless of that, when I first tasted the pudding, it was kind of bitter. I had to keep eating it in order for it to get sweet. Sounds like a treat Willy Wonka could make, huh? Well, the bitter to sweet taste actually happened. I’m not exaggerating.

After some time, though, I think I might have had to throw the pudding away. I may have possibly consumed a little more after, but I don’t remember.

I am pretty sure, however, that the reviews for the pudding recipe were good. My mom taught me to check the overall ratings and reviews before trying the recipes. It makes total sense. Too many times I’ve had to toss my cooked creations without checking the reactions.

I will make pudding and eat sweets on rare occasion. But I will probably not use that specific recipe again.

cooking

Fudge with Just Two Ingredients

Fudge is delicious. It comes in many flavors and those are good, as well, even if they’re kind of expensive at times. While trying to find a healthy dessert recipe, I came across a fudge recipe with only two ingredients: chocolate and almond butter.

You read that right. Here’s how you do it. You melt the chocolate and combine it with the almond butter. I believe it’s an even level of the ingredients (i.e. both being a cup), but I’m not a hundred percent sure. Anyway, let’s presume it is. After combining the ingredients, you spread them in a pan and freeze them. You don’t bake it. Leave it in the freezer for approximately an hour. Then let it thaw for a few minutes, or maybe ten. Then enjoy.

While I usually like fudge, even though I rarely eat it, this one was honestly only okay. I ended up tossing half of it in the trash because I didn’t eat enough of it. And I added a little bit of coconut sugar, which was not part of the original recipe. I wanted to make it just a little sweeter, but not use white sugar.

I don’t recall if there were ratings and reviews. But my mom recommends I use only recipes with great feedback and reactions. I think it’s good advice.