For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!
Food on Fridays with Ann
I was flipping through an old copy of Runner’s World from February and stopped on a recipe for Mocha-Cinnamon Pudding. The photograph showed it poured perfectly into a clear dessert cup and topped with two fresh raspberries.A craving set in.Must. Have. Pudding.So I made it, with modifications.Here’s the original recipe (from page 38 of February 2011 Runner’s World), provided by Pam Anderson, author of Perfect One-Dish Dinners (website: threemanycooks.com)—my modifications are indicated in parentheses:Mocha-Cinnamon Pudding(after my modifications, I would rename this: Easy Chocolate Pudding)
- 1/4 C sugar
- 3 T cornstarch
- 2 t instant coffee mix or espresso powder (I’m not a huge fan of mocha, nor are the kids, so I left this out)
- 1/2 t ground cinnamon (I included this, but will leave it out next time for a plain chocolate version)
- pinch salt
- 2 C lowfat chocolate milk (I didn’t have chocolate milk, so I was going to use chocolate syrup with regular milk, but didn’t have that, either; so I just threw in a few semi-sweet chocolate chips and it was delicious)
- 2 ounces bittersweet chocolate, very finely chopped
- 1 t vanilla extract
Whisk the sugar, cornstarch, coffee, cinnamon, and salt in a large saucepan. Whisk in milk over medium heat, then cook for about five minutes, stirring occasionally at first, then frequently, and constantly at the end, until mixture thickens to pudding consistency. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface to keep a skin from forming. Refrigerate up to five days. Serves five.Pudding picture by Ann Kroeker.