Pudding Archives - Page 3 of 3

December 7, 2022

Ina Garten’s Brownie Pudding Recipe

Do you need a chocolatey treat for the holidays that’s a) easy to make, b) guaranteed to be loved by everyone and c) Barefoot Contessa-approved? We’ve got you. Once again, the GOAT—Ina Garten—comes to the dessert rescue with her Brownie Pudding recipe.

I whipped up this dreamy dessert one evening and it has since made its way into my repertoire of go-to chocolate desserts.

Related: 16 Best Ina Garten Recipes

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Ina Garten’s Brownie Pudding

Theresa Greco

As you all know, there are many variations when it comes to brownies, but this pudding version will be my #1 favorite from here on out! Let me be clear: This is not your typical bake-sale, bar-shaped brownie recipe and if that’s what you’re looking for, there are plenty of other brownie recipes out there!

This, on the other hand, is a decadent dessert—one you eat with a spoon and one you will still be thinking about hours after the last bite has been savored.

Related: Ina Garten’s Italian Panettone Bread Pudding

What makes Ina’s recipe so unique?

Although the ingredients are rather simple and the batter is mixed together similar to other brownies, there is definitely a difference when it comes to texture; and this is due to the baking method.

Garten bakes her brownie pudding in a water bath. For those not familiar, this is a baking technique where the cake pan is placed inside of a larger pan which is filled halfway with hot water.

Water Bath

Theresa Greco

This method is what produces the pudding-like consistency on the inside while keeping the outside layer crispy. This dual texture of crisp edges and gooey center is what sets brownie pudding apart from your typical pan brownies.

What happens if you put pudding in brownie mix?

Although I’ve heard of people pouring pudding over boxed brownies—sort of like poke cake—I’ve never tried it. One thing is for sure: If you are doing it for the texture, using a water bath is much easier and more cost-effective.

Related: 25 Warm Pudding Recipes to Make this Winter

Brown Pudding Ready to Eat

Theresa Greco

Ingredients Needed To Make Brownie Pudding

What’s particularly nice about this recipe is that most of the ingredients are already in your pantry and it’s painless to adjust, for those items that aren’t. A few swaps I’ve tried below:

Use almond or hazelnut flour in place of all-purpose flour for a gluten-free and more nut-forward dessert.
Vanilla extract is a more affordable ingredient than vanilla beans and tastes equally delicious.
Framboise (raspberry liqueur) can easily be omitted from the recipe or replaced with Kahlua, Amaretto or rum.

My other suggestion is to use premium ingredients. As with most recipes, quality matters. In this recipe, I recommend using Rodelle cocoa powder, Kerrygold butter and Bob’s Red Mill flour. All of which, although premium, are very affordable.

Ingredients Needed

Theresa Greco

2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving, also optional

Related: 8 Things You Didn’t Know About Ina Garten

How To Make Ina Garten’s Brownie Pudding

1. Preheat the oven to 325 degrees F. Butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter and set it aside to cool.

Melting Butter

Theresa Greco

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.

3. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, (framboise if using), cocoa powder and flour mixture.

Sifting Cocoa

Theresa Greco

4. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pouring Butter

Theresa Greco

5. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.

November 28, 2022

Pudding cookie recipe has an out-of-this-world name: Martian droppings : NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

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Allison Stines/Collage by NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

All Things We’re Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your kitchen gems throughout the holidays.

Growing up in Louisville, Ky., Allison Stines loved Christmas Eve. It was the day when all of her extended family would come to town and gather for a massive dinner party that her mom hosted. Her mom would make tons of food and cookies, including divinity, forgotten cookies, no-bake cookies and Martian droppings.

The Martian droppings got their unique name from one of Stines’ older brothers, who associated the color from the Jell-O pudding mix with the fictional inhabitants of the planet Mars.

“We would get pistachio pudding, and it becomes bright green, kind of like Martians,” Stines said. “You know, basically they’re Martian poop … but we call them droppings because that sounds a little bit better than calling them Martian poop.”

Friends and family flip over these krumkake cookies

Despite the name, Stines promises these are quirky, delicious pudding cookies — a family favorite that she holds close to her heart today.

“They just remind me so much of home and being young and just able to spend time with your family,” said Stines, who still lives in Louisville. “Now that we’ve gotten older, you know my siblings have all moved away except for my sister. And then my mom, she passed away in 2015.”

Stines said she has tried to carry on her mom’s cookie-making extravaganza.

“It’s just something special. I think after my mom passed away … these traditions mean so much more to me than they used to,” she said.

Today, Stines’ children get excited when they see her pull out the Bisquick and the pistachio pudding mix, she said. The appreciation for Martian droppings has also reached beyond her family. Both her and her husband’s co-workers all love the cookies, and they’ve become a staple at the family’s holiday drive-by.

Stines and her family load up their house with lots of lights and approximately 40 inflatable lawn decorations before telling her friends to come by.

Traveling for the holidays? 7 tips to help you keep your cool

“We pass out cookies … my mom’s famous Christmas cookies and other things that she would make,” Stines said. “But everybody is always like, where are those Martian droppings?”

Martian Droppings (Pudding Cookies)

Recipe submitted by Allison Stines
Louisville, Ky.

Ingredients

1 3.4 ounce package of pistachio-flavor instant pudding (Jell-O brand preferred)
1 cup all-purpose biscuit mix (Bisquick preferred)
1/4 cup vegetable oil
1 egg
1 tablespoon of water if needed (adjust amount if needed)

Directions

Mix dry ingredients. Add oil, egg and water (if needed). Mix well.

Drop by small cookie scoop onto a cookie sheet 2 inches apart.

Bake at 375 degrees for 8-10 minutes, checking on the cookies often. Enjoy!

September 22, 2022

A Step-by-Step Guide to Better Bread Pudding

Bread pudding isn’t the type of dessert that needs countless whisking or various trips to the retail store. A very simple custard of eggs, milk, butter—along with a couple of spices—transforms a loaf of bread into dessert. For those explanations, it’s frequently the dessert I transform to on lazy evenings or when I want to make dessert for a crowd.

Great bread pudding is not difficult to make, but with a couple of suggestions and methods, you could make a actually amazing one which is in good shape for a dinner get together or celebration. Comfortable and buttery on the inside of and golden-brown and crisp on the exterior, this dessert involves just 20 minutes of active time—and is accompanied by the easiest sauce you’ll ever make. Observe these tips for bread pudding achievements:

Contemporary isn’t often ideal

Have a loaf of bread that’s been sitting down all around a working day also long? This is the fantastic opportunity to use it. Simply because more mature, stale bread tends to be drier, it’s better for soaking up the flavorful custard combination you are going to use to make the pudding. Challah, brioche, and white sandwich bread are all excellent options—I endorse employing softer loaves and staying away from hearty, seedy kinds that could demand additional liquid or soaking time. If you never have any stale bread sitting all-around, cut up a loaf of bread, spread the cubes out on a sheet tray, and leave it out for a couple hours or right away.

Brown your butter

For bread pudding with especially prosperous, nutty flavor, brown your butter in its place of just melting it. This actually isn’t difficult: Just just take a adhere of unsalted butter, grease your baking dish with 1 tablespoon of it, then brown the relaxation of the adhere. This just indicates placing the butter in a small saucepan above medium-small heat, and whisking until finally golden and aromatic. You will see that the milk solids will have separated and taken on a small color. The moment the brown butter has cooled, you are going to whisk the toasty liquid into your custard. Don’t jump the gun here—hot butter and eggs will get you scrambled eggs, not the velvety custard you are searching for.

Dig in—but really don’t forget the sauce.

Photo by Joseph De Leo, Food items Styling by Kaitlin Wayne

Don’t skip the orange zest or salt

Stuffed with butter, eggs, and milk, bread puddings can be a cloying affair. Not only does the zest of an orange include brightness, but it also helps to spotlight the floral notes of vanilla and the heat of the cinnamon and nutmeg. A touch of salt aids to carry it all alongside one another and cuts through the mellow, eggy sweetness of the custard.

The supreme sauce is melted ice product

Bread pudding is often served with crème anglaise, a custard of milk, eggs, and vanilla. But my favourite shift is to skip the inconvenience and just acquire a pint of ice cream instead. A rapid zap in the microwave turns shop-purchased ice cream into a luscious, pourable sauce for your pudding, a intelligent trick that Ina Garten swears by. Try it with vintage vanilla ice product, or mix it up with espresso ice cream, butter pecan, or your preferred flavor. Irrespective of whether you want to reveal the key driving the sauce is totally up to you.

Brioche bread pudding being served with vanilla ice cream sauce.

Straightforward Bread Pudding With Melted Ice Product Sauce

Get This Recipe