MangiaMore: BLONDIES

RER 6.19.14

And of course, the baking continues. Father’s Day required rice pudding with raisins to prove my love for my father (according to my mother), but also to get rid of that leftover white rice from Chinese take away. My sister, however, had a different agenda. She wanted  “all of the sweets,”as she would say, but yet had supreme difficulty landing on one specifically. After rattling off a list of cookies from here to Mexico (I wish it was possible to replay the dramatic reading of all said treats), a pattern emerged. It appeared that there was a particular preference for blondies. 

RER 6.15.14

RER 6.19.14

Just a few weeks ago my sister made some homemade brownies to appease someone’s sweet tooth and to gift. And just a few weeks before that, we were given some pretty good blondies. I can’t help to think that there was a connection between these incidents and her unconscious desire to make delicious, chewy, goodie packed, blondies. So she made these from One Cake Two Cake!

RER 6.15.14

AJR 6.15.14

RER 6.15.14

All I have to say is that I am extremely happy that she did. I can't recall a time I made blondies, but I will never forget the pure delight that hers brought me. My sister put what seemed like the whole pantry in them, beginning with the obvious chocolate chip, following with the just as delicious sweet coconut, and the mildly unexpected tangy craisin. The result were chewy, bar-like cookies, dotted with tasty surprises in every bite— a little chocolate here, some stringy coconut there, and a juicy craisin in between. But mostly, the combination was undeniably scrumptious and nearly unforgettable. 

RER 6.19.14

RER 6.15.14

RER 6.15.14

RER 6.15.14

Well, then again, I might need a reminder…. ::ahem:: Sis, you can make those yummy blondies again? ::ahem:: 

RER

6.15.14

RER 6.19.14

MangiaMore: father's day RICE PUDDING

-->

RER 6.15.14

Yesterday was Father’s Day, the day we celebrate our fathers by doing things he likes best. My poor old dad had to work (and edit) so I decided, almost on a whim (okay, this might have been a little premeditated as we did have Chinese food earlier in the week) to make some classic rice pudding. As of late, I have been using my boyfriend’s family’s recipe, but because this was for my Daddio, I dug deep and used the recipe he likes better. And because I love him so much, I used raisins (no one really likes raisins in my house; my mother and sister abhor them).

RER 6.15.14

RER 6.15.14

RER 6.15.1

RER 6.15.14

Rice Pudding

½ uncooked rice

1 cup of water for cooking rice

¼ teaspoon salt for rice

2 large eggs or 4 egg yolks

½ cup white sugar

½ cup raisins (or whichever dried fruits suit)

1 teaspoon vanilla

2 ½ cups milk

Cinnamon

Prepare rice as directed on package.

In ungreased 1 ½ quart casserole, beat eggs. Stir in sugar, raisins, vanilla and milk and mix in rice. Sprinkle cinnamon on top of mixture. Bake uncovered for 45 minutes in 325 degree oven, stirring every 15 minutes. Pudding is done when top of pudding is very wet and not set. Stir well and let stand for 15 minutes. Serve warm or chilled.

Please note: If using precooked rice, cook the pudding for five extra minutes.

RER 6.15.14

RER 6.15.14

RER 6.15.14

RER 6.15.14

RER 6.15.14

-->

Did you make or eat anything delicious for Father’s Day? I want to hear all about it! Also, don’t forget to check out foodie ventures on facebook, instagram, twitter, yelp and pintrest!

RER

6.15.14

RER 6.15.14

MangiaMore: PUMPKIN rice pudding

RER 11.24.13

I love rice pudding. It is hearty, rich, sweet and satisfying, but also great for any meal of the day. I think I have only tried two recipes for my rice pudding base (check out this post for the deets), and I totally believe that there is no plausible reason to change this (even though now I am erring toward the second recipe; sweetened condensed milk, butter, evaporated milk...no eggs). 

 

RER 11.23.13

RER 11.23.13

But some times you want to add another layer of flavor and those seasonal ingredients are calling your name. Just like I took a leap last time with adding in the festive favorite of eggnog, this time, I whipped out the good ol’ can of pumpkin. I thought adding some pumpkin puree would make for a lovely take on this classic dessert. Along with the pumpkin, in my creative blur, I added fall spices like a little bit of nutmeg and all spice, a random little bit of brown sugar, and an even more random amount of coconut. Even with all that adding I did do a little cutting in the butter department.

 

RER 11.23.13

RER 11.23.13

 In the end it turned out pretty delicious, sweet and luxurious, and amazing with ice cream. I might add, it was a little rich this time around, and I can not put my finger on what made it so much more decadent. I might have to just make it again and see.

 

RER 11.23.13

RER 11.24.13

What is your favorite rice pudding recipe? Is it a dessert that sneaks into your holiday meals or just comes around when there is leftover Chinese take-out rice? 

RER

11.23.13

RER 11.24.13

re.CAP: THANKSGIVING

RER 11.28.13

This year I was super lucky and got to indulge in two completely different Thanksgiving dinners, while celebrating with my families. For the first time, I ventured to my boyfriend's house for their early afternoon feast, sitting amongst his big family and munching on their traditional twist on Thanksgiving. Beginning with little bites like cheese and sausage, deviled eggs, bread and tiny meatballs, merging into a first course of lasagna at the table, and following with an onslaught of sides and meat/poultry, it was definitely a cornucopia. Dessert was varied as well (although, we didn’t get to have any because we had to save a little room for a second dinner). Take a look at the delicious offerings, and stay tuned for my family’s smaller Thanksgiving dinner. 

 

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER

11.28.13

 RER 11.28.13