zunda edamame filling.
I made this cake 3 days ago, and I still haven’t had any yet…
The layer of green is my take on zunda, or sweet edamame filling (not to be mistaken with zumba, the aerobics) - I just wanted something a little more thick and custardy. I admit I was also a little hormonal, which resulted in the uncontrolled slathering of thick chocolate ganache. Of course, now that my hormones have settled down, I don’t even want to eat this anymore… (I’m fickle - not pregnant.)
ZUNDA-CUSTARD (SWEET EDAMAME) FILLING.
Ingredients: (Yields 1 cup)
1 cup boiled edamame, shelled
2 tbs light corn syrup
2-3 tbs sugar
½ cup soy milk
2 egg yolks
1 tbs corn starch
1 tsp vanilla extract
In a pot, add edamame, corn syrup, sugar, and soy milk. Bring to a simmer. Transfer contents to a food processor and puree. Pour mixture back into a heat-safe bowl and add egg yolks, corn starch, and vanilla extract. Place bowl in a pot of barely boiling water and whisk until thick, about 10 minutes. If necessary, run through sieve for a smoother texture.
Filed under Chocolate, Dessert | Comment (1)gingerballs!
Ever since listening to Conor’s outbursts of “gingerballs!” at Pat O’s in New Orleans, I’ve been dying to make some edible ones. My only regret is that they should have been infused with carrot or kiwi or something more Murray-like. Ah well, this is what happens when you try to plan-execute-finish in under 30 minutes. I’ll just save the ingenuity for next time.
OATMEAL & QUINOA GINGERBALLS!
Ingredients: (Makes a dozen)
¾ cup oats
¼ cup quinoa flakes
½ cup coarse bran
4 tbs (1/2 stick) butter
1 egg
¼ cup maple syrup
½ cup brown sugar
2 tsp ginger powder
2 tsp cinnamon
1 tsp all-spice
2 tbs unsweetened cocoa powder
¼ tsp salt
Bake Time: 12 min, 375F
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I really like the Zune commercials - especially the one where the girl gets sucked into a world of pink bunnies and swimming jellyfish. I also love Rogue Wave.
Filed under Chocolate, Dessert, Kitchen Music | Comments (2)more muffins, yessss!
When it comes to baking, my cookie creations are far less superior to their baked-goods competitors. The cookies are decent, not awesome. And I strive for awesome.
Bill Belichick once told me, “[You know, Kaka]…Most players like to work on the strengths, work on the things that they’re good at, and they’re not as anxious to work on their weaknesses or things that need a lot of work. I think a really good player, and a real professional player, does that. He knows that’s where he’s going to be attacked and that’s what he has to shore up.”
His words of wisdom are taken seriously in this house. But Bill - if you attack my cookie, I will shove a muffin in your face. And frankly, I’m wasting a lot of butter and flour on my mediocre cookies that no one wants to eat. I could make this world a happier, muffinier place…
Nice ‘n sticky! HONEY-CHOCOLATE PEARGONZOLA MUFFINS.
Ingredients: (6 muffins)
1 can pears, sliced (8oz) + syrup
½ cup gorgonzola cheese
2 tbs cocoa powder (unsweetened)
1 egg
1 cup flour
¼ cup oil
¾ cup sugar
1 tsp BP
1 tsp BS
2 tbs honey for drizzling
Bake Time: 20-25min, 375F
Make sure pears are bite-size, and the gorgonzola is finely crumbled. Drizzle with honey after baking.
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That being said, I will continue to experiment with my weaknesses. Thanks to everyone (ie. the hub), who has to consume like crazy to keep up with it.
Filed under Chocolate, Muffins | Comments (3)