The Baking Dentist
Fixing teeth. cooking. and baking in Paradise.Archive for October 6, 2009
Split Level Pudding
Yesterday, I got an email from Tuesdays With Dorie that I could join! Yay!! (However, I’m not on the list yet. They must have a million emails everyday! So I’m happily patiently waiting!)
So, I decided to start following the weekly baking assignments. This week was Split Level Pudding from page 384-385 chosen by Garrett of The Flavor of Vanilla. Pudding! I love pudding!
I had some butter that I had picked up from the Farmer’s Market last week (along with the corn).
Butter from Farmer's Market
There was a lot of moving the mix (from the processor to the saucepan to the processor to the…). However, overall, I thought it was a quick and easy recipe. Making the chocolate ganache was simple enough. I was thinking that maybe next time I would either alternate the pudding and the ganache, or put the ganache on the top.
Ganache on the bottom
Then came the Vanilla pudding. The recipe called for 6 small separate puddings. However, all I could find in my cupboard were empty jars with caps. So i decided to make 3 larger batches.
Three large jarful of pudding
It was also perfect for me because there was a hygienist at our clinic who just had her birthday. And putting it in a jar made it easy to simply twist on the cap and bring it to clinic!
As a gift
In the book, it’s suggested that we use shaved chocolate as garnish. Rather, I decided to place a piece of dark chocolate on top.
Hawaiian Plumeria Dark Chocolate
And as I said before, I put the cap on, and now it’s ready to go!
Hope she likes it!
Kahuku Corn from Farmer’s Market
Every Wednesday afternoon, there’s a Farmer’s Market across the street from my place. This is perfect because on Wednesdays, I can come home and hop over to the Market for some dinner and maybe pick up some produce.
Last Wednesday, at the market I found some gorgeous Kahuku Corn! Kahuku corn is known to be sweet and ripe and just perfect! Kahuku is located in the North Shore of Oahu and is also a favorite for their shrimp trucks.
Perfectly ripe Kahuku Corn!
I was wondering what to make with these corn. I put some into a salad. And made some soup…but I still had some left. So I decided to bake some cornbread! But just to make it a bit easier to share, I decided to make it into muffins.
In the sink
I found this recipe that I found on Allrecipes.com, and made a couple changes of my own.
Of course, rather than the frozen corn kernels as stated, i used fresh corn kernels. I was a little worried they might end up being dry, but it actually turned out somewhat crunchy which I liked a lot.
Cut kernels!
I always put the light on in the oven and sit in front and watch. It’s the most excruciating and at the same time my most favorite part of baking.
Patiently waiting...
Well…actually I lied. The most excruciating part of baking is probably waiting for the baked good to cool off on the rack. It’s right in front of you!
And more waiting...
Finally! When they were ready, I cut the muffin in half, put some butter on and microwaved for 15 seconds to melt the butter. It was really moist, not too sweet, and a little bit of chewy-crunchiness from the baked corns were really satisfying. My mom, friends and everyone at work (those who grabbed them before they disappeared) seemed to agree!
Buttered Cornbread Muffin. Yay!
Cornbread Muffins (adapted from Lisa K’s on Allrecipes.com)
1/2 cup yogurt based butter
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup corn kernels
- Preheat oven to 400 degrees F. Grease or line 12 muffin cups. (I simply used non-stick 12-muffin pan)
- In a large bowl, cream together butter, sugar, honey, eggs, and salt.
- Mix in flour, cornmeal, and baking powder. Blend thoroughly.
- Stir in milk and corn. Evenly distribute among muffin cups
- Bake for 20~25 minutes. Ready when toothpick inserted into center of muffin comes out clean.
