Vietnamese Coffee Éclairs

Our home has few traditions but my husband made one decree that I've been able to uphold: eclairs on his birthday. I love making him sweet treats because he is such a kid about the whole process. He's giddy while they're in the oven and stares at them patiently while I painstakingly fumble about  taking photos for a blog post. What a great guy! ♥ This year, I bookmarked this magnificent idea for Vietnamese Coffee Eclairs.

Tahini and Chocolate Pudding with Coconut Whipped Cream

So I've been on a bit of a sesame rampage. My bad. 

This recipe was inspired by the tahini hot cocoa that I made over the course of the blizzard weekend here in Northern Virginia. I haven't gone all America's-Test-Kitchen on it with dozens of trials and modifications. This recipe is fresh out the gate with fingers crossed and bated breath.

What can I tell you about it?

Well. Gloria hallelujah it's tasty.  The base is lite coconut milk lightly heated on the stove with maple syrup, tahini, semi-sweet chocolate chips, a pinch of salt, drop of vanilla extract, and cornstarch*. The pudding is silky smooth and intriguing. You can tell it's not chocolate pudding and there's that nutty aftertaste that I so love about sesame. The best part is, you control how much tahini goes in so you can go hard in the paint for those that love it or be more demure for those who want to stay in the comfort zone.

The topping is coconut cream with confectioners sugar and vanilla extract again. Super easy to make but requires a little planning to be safe. Pro tip: let the can of heavy coconut milk or coconut cream sit in the fridge over night to make sure it gets nice and solid. 

Just like the pudding, you have power over the flavor. I honestly didn't measure the amount of confectioners sugar and added it a tablespoon at a time to meet my preference. Coconut has it's own sweetness, why bury it?

Top with the optional toasted black sesames - these have a potent flavor so base it on your audience.

This batch got crushed. The smooth, mild flavor of the pudding goes beautifully with the sweetness of the coconut whipped cream. 

When I make this again, the only adjustment I would consider is swapping the chocolate chips for unsweetened cocoa. Just to see what would happen. Pure curiosity. 

*On the use of cornstarch, I know some avoid it because the corn can be genetically modified or think that it has a slight aftertaste. It is possible to substitute with arrowroot but you would need to heat the coconut milk very low and slow - just keep an eye until it thickens. Another option is to skip the thickeners all together and the heat coconut milk (before adding the rest of the ingredients) till it is condensed. You'll have a slightly smaller serving because it's reduced.

You can easily make this vegan if you use the right chocolate chips! I hope you enjoy this recipe as much as we did!

Tahini and Chocolate Pudding with Coconut Whipped Cream

Tahini and Chocolate Pudding
13.5 can of light coconut milk
3 tablespoons maple syrup (add more if you want it sweeter)
2 tablespoons cornstarch* (see not from above post)
1/4 cup maple syrup
3 ounces chopped, semi-sweet chocolate chops
1/4 teaspoon Saigon cinnamon
1/2 teaspoon vanilla extract
pinch of salt
sprinkle of toasted black cinnamon (optional)

Coconut Whipped Cream
13.5 can of full-fat or coconut cream, chilled over night in the fridge
1/2 cup - 3/4 cup confectioner sugar
1/2 teaspoon vanilla extract

Pour the coconut milk into a small pan and cook until warm, not boiling (unless you plan on reducing coconut milk rather than using cornstarch). Pour 1/4 cup of the warm milk into a small bowl and add cornstarch. Stir until completed dissolved and then return to the pan with the rest of the coconut milk.

 

Add tahini, maple syrup, cinnamon, and salt. Whisk thoroughly. Let the  mix cook on low heat for about 5 to 10 minutes, the mixture will being to thicken.  Add the chocolate. Continue whisking just a few more minutes, until the pudding is smooth, thick, and all the chocolate is melted. Remove from the heat and stir in the vanilla. 

 

Optional: for mega smoothness, pour into blender and pulse. 

Pour directly into a serving cups. I use a cup measure with a spot to reduce mess. Place in fridge. Ready to serve in 30 minutes!

 

While the pudding is resting, spoon the solid coconut from the can into medium bowl. Whisk with hand mixer until smooth. Gradually add confectioners sugar, 1/4 cup at a time to your desired level of sweetness. Finish with vanilla extract. Dollop on top of solid pudding or get fancy with a piping bag and tip. 

Caramelized-Honey Brûlée

This little number was made for someone very special, my little Fox. From college room mates to keeping me steady on my wedding day, she has been a constant force in my life. She's one of those friends that you know without a shadow of a doubt will come through and has enough ammunition to make you laugh in any situation. I'm sure am going to miss her as she undertakes a new chapter of life in Boston. But that's the stuff meaningful relationships are made of - appreciating your time together.

And so we made the Fox one of her favorite desserts with a tiny twist. Rather making a standard creme brulée, I made this delicious treat from Bon Appétit. I had actually made it previously for my brother's birthday without a real understanding of how to brulée the top. I kept it in the chamber, knowing that it would be needed another day. 

For all intensive purposes, this a standard brulée recipe but the sugar is replaced with a whopping amount of honey. It is a natural sweetness that makes putting the spoon down difficult. This flavor is easily influenced by the type of honey that you add to the mix and opens a wide range of flavor possibilities. From the powerful taste of buckwheat honey to the subtlety of wildflower, you can make a different flavor every time. Just be careful to adjust according to potency of the honey or it can come out overly sweet.

Another perk of this recipe is the vanilla. It's pretty much a fact of life: vanilla bean makes everything taste better. I keep the emptied pods in the kitchen just to sniff them (too much information?). It is such a distinct element in the kitchen. 

With a lovely caramelized top, friends and family agreed this is a five star dessert all the way. Smooth, creamy, and dreamy. Plus, it's super easy to make - all it takes is whisk and some patience.

The recipe for this exquisite Caramelized-Honey Brûlée is courtesy of Bon Appétit!

Berry Vanilla Chia Seed Pudding

Introducing the latest trend in our kitchen: chia seed pudding. It has proven to be the perfect everything. It can be made as a sensible dessert, a middle of the day snack, and even a light breakfast. So far we have tried two versions: Mexican chocolate and berry vanilla. Before you stands the winner of our taste contest. 

Disclaimer: don't discredit the Mexican chocolate version! As the hubs loves chocolate pie, I assumed that he would love any chocolate pudding. It became apparent that neither of our fans of adding spices to our chocolate. The pinch of cayenne was pleasant but threw off the dessert vibe. I would love to make this again, sans the pepper, and topped with cherries. If you're a fan of Mexican hot chocolate- give the original recipe a go! Plus, it's fun because of the mousse-like texture. 

This vanilla based chia seed pudding is made with vanilla flavored almond milk and low-fat Greek yogurt. Since I only buy unsweetened almond milk, I tried to compensate by adding a splash more of vanilla extract. I'd imagine vanilla bean would be absolutely yummy! 

Simply mix the wet ingredients with the chia seeds and a little maple syrup, pop it in the fridge over night, and enjoy the next day! Why the wait? The chias need time to expand. When wet, the seed can expand nine times its original size. Hence, they're great for conscious eaters because they're filling as well as full of nutrients. Even Autumn wants in on that action!

What really makes any chia seed pudding shine is the toppings. Berries are a must! They're naturally sweet and make everything better. Use toasted almonds, shredded coconut, or dark chocolate shavings. The possibilities are endless-ish! You can blend berries in soy milk as a base liquid or supplement with coconut milk. I'm excited to try them all, particularly this recipe that uses bananas and peanut butter. This is only the beginning of an obsession. 

If you're looking for a light and tasty snack, try chia seed pudding! For the Berry Vanilla recipe, check out the Food Network!

No Bake Chocolate Ganache and Oreo Tartlette

Sometimes, a picture is worth a thousand words. It's an arrow straight to the heart- there's no room for imagination. Pause.  This is Bun, the Hus-Bun.  I believe that there are some pictures that you immediately understand; the picture articulates what you feel in that very instant. You could sit in silence and revel in the small chill from the chemical reaction that your body just experienced.

Or, you could jump around for joy and scream, "I WANT."

Now granted, this isn't exactly what I did when Michele showed me this recipe.  On the contrary, I had a more "negative" reaction.  A tart?  An OREO Tart???  What the heck is a "tarlette?" Umm.  Yeah, these additions didn't really vibe well with my high strung Oreo addiction.  You could say I am a purist, and even though she has done a phenomenal job with all of the Oreo creations she has made for me in the past, by words alone, I wasn't too excited about an Oreo tart.  

That is why ladies and gentlemen, she is a great cook and baker, and I draw pretty peekchurs.  She looked at the image and instantly saw its value.  I looked at it and saw Mac and Cheese sprinkled with A1 sauce.  I like these two things, I just didn't think that they would go together.  

Boy oh boy, was I terribly wrong, terribly, terribly wrong.



I crept in the kitchen and was fascinated by the process.  She let me taste the filling; it was at that moment that I realized I was in trouble. I have a horrible sweet tooth and this was the exact right level of sweetness. It was rich in all the right ways. The chocolate filling ("ganache") was strong but not an immediate punch in the mouth. The texture and taste were smooth, not exactly the word I associate with a desert such as this. Plus, if you want to lure adorable feral beasts into your house, make this tart. It had that much magnetism- even Autumn wanted to check it out.  

This tart has shown me one thing:  I still have much to learn about food and its appeal when developing fusion dishes.  However, I am extremely grateful at the fact that I have someone who is willing to teach me.  Someone who is kind and sweet and oh so smooth in the kitchen.  So remember, while looking for recipes out there in the wild west of the internet, keep an open mind. You never know what amazing treats will catch you by surprise.

For this extremely decadent recipe, check out La Receta de La Felicidad. It's quick, easy, and well worth the calories! Just make sure you have some milk on deck!

"Make it Again" Chocolate Pudding Pie

Never underestimate the power of pie.

The other night, Mike and I went out to dinner with hopes of scooping up some teensie pies from the Pie Sisters on our way back home. My favorite is their mixed berry rendition while he surprised me with Chocolate Pudding pie. Alas, it was too late and the store was closed. Mike had been really stocked too... I did not realize that this was a thing for him! 

A week later, the pudding craving set in again. This time, the sheer thought of driving in Northern VA on a weekend that deterred us. (Seriously- it's that traffic that's going to make us move in a year or two.) It's a little extra work... but I much rather bake a pie from scratch than deal with 395. Besides. I couldn't have my man... liking somebody else's confection! 

I jest. Heaven help the person that tries to take away my mint milanos. 

I took my favorite elements from recipes past and combined them into this lovely luscious treat. The crust is my go-to recipe from Smitten Kitchen; the pudding is my own concoction; and the topping can be basic whip cream or cool whip. Simple elements that create a simply wonderful pie!

There were a few lessons learned the first round

1. Grease the pie dish before putting the dough in. You don't want to find some tiny section that doesn't want to let go of the pan after it's been in the fridge!
2. There's no such thing as too much pudding. I doubled the amount to make sure I used the entire dish and had just enough for a little cup on the side.
3. I used a 9"inch round- but I think a 10" inch would have worked just as well. 

Needless to say, it was a smash hit. Mike was very much in love with this recipe. When we went to visit his parents, he declared, "make it again!" How on Earth could I ever say no to that sweet mug of his? He gives me a honey glow something awful!

This time, I got it 100% and used the spare dough to cut out some pastry hearts as decoration. I have a feeling that is going to be a weekend staple!

"Make it Again" Chocolate Pudding Pie

Step 1: Make the Crust

The Pie Crust is from Smitten Kitchen and I strongly recommend rolling it out the night before to save time. I halved the recipe for a single pie crust.

Once you have made the dough, you must chill it, roll it out (remember to butter the pie pan before setting in dough), place into a 9"inch round pie pan, crimp the edges, and chill again. If you have any hanging left over pie dough, roll them out and make some shapes to decorate the final product! 

Now that the dough is ready and in the pie pan, grease a sheet sheet of aluminum foil and gently mold to the uncooked pie crust. Fill crust with pie weights to make sure it doesn't puff up. You can also use dried beans or coffee beans. I like dried coffee beans for the fragrance!

To fully blind bake, bake it at 425 degrees 15 to 18 minutes or until the sides begin to brown. Remove the pan from the oven. Gently remove your pie weights. Reduce oven to 375 degrees and continue to bake the crust for several minutes until it's golden.

Step 2: Make the Filling
The filling is my Choco-Coco Latte Puddin, but doubled (see below)

1/4 cup + 1 tablespoon cornstarch

1/2 cup coconut sugar 

Pinch of salt

1 1/2 cups unsweetened coconut milk

1 1/2 cups milk

7 ounces semi-sweet chocolate (60% and higher)

1 1/2 teaspoon vanilla extract

1-2 teaspoons instant espresso (how strong you want it? I used 1 teaspoon) 

Heat the water of your double boiler. If you don't have one (like me), heat about an inch of water in a small pot just to a nice simmer.

Combine the cornstarch, coconut sugar, and salt in a heat proof bowl. Slowly whisk in both milks. Place over gently simmering water and give a it a good whisk occasionally, scraping the bottom and sides. Make sure all the dry ingredients are incorporated. After 10 to 15 minutes, the mixture will being to thicken. Add the chocolate and espresso. Continue whisking just a few more minutes, until the pudding is smooth, thick, and all the chocolate is melted. Remove from the heat and stir in the vanilla. 

Allow the crust too cool to room temperature. Pour into fully cooked pie crust and place in fridge to firm up, about 30 minutes.

Step 3: The Topping

For the topping, use a basic whip cream recipe or some store bought cool whip! Honestly, all whip cream recipes are made up of the same ingredients: sugar + heavy whipping cream. 

Step 4: Make it Pretty

Garnish with any leftover pie crust cut outs, shaved chocolate, or fruit!

Bolo Pudim (Caramel Pudding Cake)

This post is per request of a reader! A few years ago, I mentioned Bolo Pudim but never followed up with the recipe. "Bolo" in Portuguese means cake; "pudim" is our version of flan. This recipe magically merges these two elements into one tasty dessert. You coat a pan (I prefer using a bundt pan) in home-made caramel, pour the flan on top, and then pour cake batter directly on top. Sounds like syrupy goodness to me!

The recipe for the pudim is a little different than our traditional family version. We don't us any sugar in our mix. Instead, use 2 cans of sweetened condensed milk plus 2 cans (instead of measuring cups, use the empty sweetened condensed milk cans) of regular milk. I like the thick texture it provides but hey- we're old school like that.

The creator of this delicious treat is David Leite and you can find it in his book, "The New Portuguese Table: Exciting Flavors from Europe's Western Coast." There are many versions of this cake; some use chocolate cake as the base! Once you get comfortable with this duo, the possibilities are endless. I'm already playing with the idea of using coconut or pumpkin pudim instead! I'll be sure to make this cake for Easter and will provide an update. The above picture is the bolo pudim- slightly burned- but made with lots of love by Olga a few years back.

Special thanks and lots of love to Susana and Olga for scanning this recipe and sending it over.

Obrigada!

Pumpkin Pie with a Cinnamon Roll Pie Crust

Happy Post Thanksgiving! I hope you had a relaxing and cozy weekend, filled with good food and better company. We were definitely on the move in our household.  Thanksgiving lunch was spent with my side and dinner with his. I'm grateful that our parentals live only 25 minutes apart!

The food was the traditional meal of turkey, mashed potatoes, veggies, and (my all time favorite) stuffing. The older I get, the more I realize that turkey really isn't as magical as I remember from childhood.  Funny how nostalgia makes things taste better.  The giant bird is very hard to do well; plus my family keeps trying that turducken stuff which has been unimpressive. I think you need to be a true Carnivore to appreciate the art of turducken.

Usually, my mom doesn't want me to cook anything on holidays. Strange, right? Her philosophy is the less I do, the more I can relax. It's a bit of a catch 22. The kitchen is one of my favorite ways to relax. The stress sets in when I feel the pressure to be perfect. The only person creating this pressure is myself because food is a form of expression. For me, it's a tiny way to show my love. 

Hence why 6 hours were shot creating dinner rolls for Mike's family. *puts head on desk* See what happened was... a friend showed up on our front door unexpected the night before Thanksgiving. The dinner rolls were done shortly before they departed and they had come out perfect! In the midst of parting, I totally forgot that the dinner rolls were still resting in the oven. It was time to make the pumpkin pie, so I preheated the oven and... well... at about 400 degrees I smelt something toasting. Destroyed. 

Defeat?

Never.

Back at it. Measure, mix, knead, and rise for another hour. After forming the rolls, I slipped the unrisen dough into the freezer for Thanksgiving. The next day, chaos in my mother's kitchen overtook the poor dinner rolls. There was a battle between my tia's sweet potatos and my beloved rolls over oven space... and she won. Every time I turned around, she had slipped her tray of potatoes back in the oven, directly above the rolls. They never stood a chance.

Needless to say, this Thanksgiving, there was no Sprite in my red wine. Salude! Please feel free to share your favorite holiday kitchen disasters! It's all goodie though. The Spiced Pumpkin Cheesecake, specially made for my brother, came out fantastic. This year, I decided to try something a little different with the Pumpkin Pie.

The filling of the pie is from America's Test Kitchen. The spices are standard issue for a pumpkin pie. The technique is the key! You warm the pumpkin puree over the stove to deepen the flavor and then pour it directly into a half baked pie crust straight from the oven. Everything has to be hot and timed! This will prevent the pumpkin from dampening the crust. Pretty slick, no?

The other exciting aspect of this year's pie was the Cinnamon Roll Pie Crust. Yah trust me- when my girlfriend shared this concept with me, I nearly threw a chair. For your viewing ease, I flipped once slice of pie to show off it's pretty under belly. All you need is some pre-made pie crust, a little butter, and some cinnamon. Check out Taste for Adventure's post for a detailed break down of the process.

Note: when you smooth the rolls into the bottom of the pie dish- make sure they're nice and thin. Mine were a little too chubby still and made for a thicker then desired pie crust. It should cover the entire pie dish.

The baking time of the crust and the filling magically aligned. The crust needs 25 minutes to pre-bake and a total cooking time of 40 minutes. How ideal! America's Test Kitchen's Best Pumpkin Pie recipe (not the one with the yams) needs 15 minutes to bake and requires a hot, pre-baked crust! So all you have to do is bake the crust (at whatever heat it requires) for 25 minutes, then you add the warmed pumpkin pie filling and continue to bake for another 15 minutes at the filling's required temperature.

If you're feeling extra frisky, top with home-made whipped cream with a touch of rum or bourbon and toasted pepitas!

Once again, I hope you had a great Thanksgiving. It's quite obvious here as to what Autumn's grateful for! We both love this guy something fierce.

For the recipes, check out Taste for Adventure (crust) and America's Test Kitchen (pie filling).

Gluten-Free Banana Chocolate Pie

Pie. It's divine. 

This pie was a simple thought that became a runaway train. It was supposed to be a cute and easy Sunday evening dessert. The original recipe is from Family Fresh Cooking and it's gluten-free. The crust is almond meal and cinnamon bound together by oil (I used safflower). The filling is whipped cream mixed with mashed banana. That's it. Simple. Innocent. Concise. Crust, bananas, and whipped cream. Fin.

That's when I started thinking too much.

My version has chocolate pudding filling for more weight. Roasted bananas to bring out the fruity flavor. Tiny chocolate chips as garnish. And caramelized bananas on top. Woopsy! How did all that get in there?

Honestly,  this is a pretty quick pie to make. Don't let my extra fluff and stuff deter you. The pudding is based off the Choco-Coco Latte Puddin' recipe so that's already a win. You can use the full Choco-Coco Latte Puddin mix if you want to keep that touch of espresso. I kept mine virgin with almond milk and unsweetened coconut milk. It's smooth, rich, and ready to go in 30 minutes.

Use your favorite whipped cream recipe for the topping. They tend to have the same general formula and delicious taste! I roasted 2 bananas to bring out their natural juices, let them cool, and then added them to the whipped cream to bring out the banana flavor. Smooth it over the sweet, luscious pudding. Don't worry, it's supposed to be off-white in color- that's the banana talking!

The caramelized bananas are thick slices of banana, rolled in sugar and cinnamon, and then toasted in a flat skillet at a medium heat for about 4 minutes on each side. Just enough to brown them, not burn.

The crust is from the Family Fresh Cooking recipe. It's gluten-free with almonds, cinnamon, and oil. I love almonds but honestly, this was not my favorite pie crust. It keeps the form when cut but crumbles apart in your mouth. Mike commented that it would have been better to combine the almonds and cinnamon, then sprinkle the mix on top of the pie or in between the layers. If you have a favorite gluten-free crust, please share!

Smooth, creamy, and dreamy.

Note: Best served cold; mine was melting by the time we drove to a family dinner so I was quite distraught. Also, make sure those bananas are RIPE. 

Gluten-Free Banana Chocolate Pie

makes one, 9 inch pie

Almond Crust
from Family Fresh Cooking

1 1/2 cups Regular or Blanched Almond Meal
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup Sunflower, Canola or a neutral tasting oil
1 tablespoon Water

Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart or pie pan. Be sure to press it all the way up the sides and evenly throughout the pan.

Put tart on a baking sheet and bake for about 15 minutes, until slightly browned. Take it out of the oven and let crust cool completely on wire rack. To cool the crust quicker place in the fridge or freezer until cool to the touch (about 15 minutes).

Chocolate Pudding
2 tablespoons cornstarch
1/4 cup coconut sugar
Pinch of salt
3/4 cup unsweetened coconut milk
3/4 cup almond milk
3.5 ounces semi-sweet chocolate (60% and higher)
1/2 teaspoon vanilla extract

Heat the water of your double boiler. If you don't have one (like me), heat about an inch of water in a small pot just to a nice simmer. Combine the cornstarch, coconut sugar, and salt in a heat proof bowl. Slowly whisk in both milks. Place over gently simmering water and give a it a good whisk occasionally, scraping the bottom and sides. Make sure all the dry ingredients are incorporated. After 10 to 15 minutes, the mixture will being to thicken.  Add the chocolate. Continue whisking just a few more minutes, until the pudding is smooth, thick, and all the chocolate is melted. 

Remove from the heat and stir in the vanilla. Place in fridge t cool, about 30 minutes, and spoon into ready-made pie crust.

Banana Whipped Cream

2 ripe bananas

3/4 cup heavy cream
2 Tablespoons powdered sugar
dash of vanilla extract

Preheat the oven to 325 degrees. Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool. Mash the bananas in bowl- don't those juices escape.

Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms.  Fold in bananas. Smooth over mix on top pudding.

Caramelized Bananas

1 ripe but firm banana

some light brown sugar or white sugar (1/4 cup should do it)

dash of cinnamon

non-stick spray or 2 tablespoons butter (if you're being bad)

handful of mini chocolate chips (optional)

Heat a small skillet on medium heat with non-stick spray or butter. Mix some brown sugar and a dash of cinnamon together. Chop bananas into thick pieces and roll in the sugar mix. Line on skillet and cook on each side for about 4 minutes- making sure they don't burn. Garnish the whipped cream with the caramelized bananas and chocolate chips.

Choco-Coco Latte Puddin'

Sometimes you just want something sweet without a lot of fuss. That's where pudding comes in. No bake time; no kneading dough; no sifting dry ingredients.  It's as easy as making chocolate milk and even more delectable. Simplify, simplify.

Growing up, it seemed my mother could make pudding out of anything. Now that I'm head chef in my own kitchen, I've realized why: corn starch. Corn starch thickens anything and if you apply it to milk- ta da! Instant pudding. She would even make corn starch pudding (corn starch, milk, and cinnamon) which was one of her childhood desserts.

Of course, I had to try to make good ol' fashioned pudding a little fancy. It's sophisticated but not pretentious. Instead of milk or heavy cream, I used unsweetened coconut milk because it's thick and reduces nicely over heat. Regular white sugar was substituted with coconut sugar which has more nutritional value and a subtle flavor.  Some dark chocolate and a touch of espresso and voila: Choco-Coco Latte Puddin'.

The end result was superb. The coconut milk did just what I hoped and created a nice, thick pudding. Had it been fluffier, it could have been mistaken for mousse. The coconut flavor was very subdued as the chocolate stole the show with a nice, smooth espresso undertone.

And the best part... it takes 20 minutes to make (tops) and only needs 30 minutes in the fridge. It's about 5 minutes to get all your ingredients together, stove top time is another 10 (in which time you don't have to constantly whisk), and the final 5 are for pouring and placing in the fridge.

And with all that time you saved in the kitchen, you can spend it enjoying pudding, loving nature, and being with the people that matter in your life. Viva pudding!

Choco-Coco Latte Puddin'

makes 2 generous servings

2 tablespoons cornstarch
1/4 cup coconut sugar
Pinch of salt

3/4 cup unsweetened coconut milk
3/4 cup milk
3.5 ounces semi-sweet chocolate (60% and higher)
1/2 teaspoon vanilla extract
1-2 teaspoons instant espresso (how strong you want it? I used 1 teaspoon)

Heat the water of your double boiler. If you don't have one (like me), heat about an inch of water in a small pot just to a nice simmer.

Combine the cornstarch, coconut sugar, and salt in a heat proof bowl. Slowly whisk in both milks. Place over gently simmering water and give a it a good whisk occasionally, scraping the bottom and sides. Make sure all the dry ingredients are incorporated. After 10 to 15 minutes, the mixture will being to thicken.  Add the chocolate and espresso. Continue whisking just a few more minutes, until the pudding is smooth, thick, and all the chocolate is melted. Remove from the heat and stir in the vanilla.

Pour directly into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Place in fridge. Ready to serve in 30 minutes!

Chocolate Hazelnut Pot de Crème

Je ne veux pas travailler, je ne veux pas dejeuner, je veux seulement l'oublier et puis je fume. A simple song covered by Pink Martini. The sound is light and playful, but the words not so much. Love the simplicity, even a weak French speaker like myself gets the gist. I can see myself at a lil corner cafe, sipping espresso, eating a pot de crème, and trying to let the stress melt.

Pot de crème is just what it sounds like- a pot of cream. It's a lot like mousse- thick and rich, but not heavy. You can make a pot de creme with just about anything. They're easy, use some imagination!

I went with chocolate and hazelnut, inspired by Cannelle et Vanille. Not very crazy but hey- I likes what I like. Instead of regular milk, I went with coconut milk cuz it makes everything taste better! Add some vanilla bean to the mix and you're in for a happy day. Next round will be this version by Pioneer Woman or even this by La Tartine Gourmande.

Key: make sure the eggs are at room temperature, the chocolate completely melts, and the mix is super well blended. You want it smooth. The hazelnut butter sneaks in there a little bit so don't fret. They taste good even when they're not perfect!

Make sure you set the sheet pan IN the oven with the ramekins, THEN pour the boiling water for the water bath. If you don't... you're looking at a very precarious moving job. Please, don't burn yourself.

Don't have ramekins? ME NEITHER! I used some sturdy, thick bowls I had laying around the cupboard. This will effect the cooking time. I cannot give you a time, every ramekin is different! Just keep an eye on it. Don't stress. They wont catch on fire.

Ha... that reminds me of my cousin Stefanie. She once said, 'i can't cook! i could burn water!' So please never doubt yourself... just think of her burning water and take comfort.

Chocolate Hazelnut Pot de Crème

225 grams coconut milk
225 grams heavy cream
1 vanilla bean, split and seeded
40 grams sugar
85 grams room temperature egg yolks
160 grams bittersweet chocolate, chopped into small pieces
*60 grams hazelnut butter (store bought or home-made) or hazelnut extract
dollop of nutella and hazelnuts to garnish (optional)

*home made hazelnut butter: toast 1/2 cup hazelnuts, cool, and blend until very fine in a food processor. Add a teaspoon veggie oil to help smooth. If you can find hazelnuts without the skin- use them! The skin makes the nutty flavor bold- which is fine if you like that

*want to keep it silky smooth? don't use the hazelnuts, a teaspoon or 2 of extract can fix that

Preheat oven to 300 degrees.

In a medium sauce pan, bring the coconut milk, cream, vanilla bean, hazelnut butter, and half of the sugar to a boil. Pour this over the chopped chocolate and stir until the chocolate is completely melted.

In a bowl, whisk the egg yolks (about 2.5 yolks) and the other half of the sugar. Temper the hot chocolate mixture into the egg yolks while whisking constantly. Strain the custard through a fine sieve.

Pour the custard into ramekins. If you want, sprinkle in a few chocolate chips or hazelnuts. Place the ramekins on a sheetpan and place in preheated oven. Pour hot water in the sheetpan. Bake the pot de creme in the water bath until center is set. Refrigerate until completely cooled.