Warm Andean Lemon Verbena Chocolate Pudding #sponsor

Last week, I posted several recipes for #BrunchWeek, and online event that was hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. Those gals worked really hard to rally all of the bloggers; and they lined up some generous sponsors who provided us with inspiring ingredients.

But the days were short. And though I posted all but one of the event days, I have more recipes to share with you! This doesn't really qualify as a brunch dish anyway.

Tonight I was craving something sweet and decided to whisk together a chocolate pudding with some of the Anden Lemon Verbena Chocolate from Pacari. I also used products from Nielsen-Massey and Dixie Crystals.*

So easy. So rich. I like my chocolate pudding warm. It would be just a delicious chilled, I'm sure.

Ingredients

½ C flour
dash of salt
½ C granulated sugar (I used Dixie Crystals)
2 T unsweetened cocoa powder
3 C milk
6 oz good quality chocolate (I used the Anden Lemon Verbena Chocolate from Pacari and 65% chocolate from Trader Joe's), chopped
½ t vanilla paste (I used Nielsen-Massey)
½ t pure vanilla extract

Procedure

Pour the milk into a heavy sauce pan. I actually made this in my Dutch oven. Whisk in the flour, salt, sugar, and cocoa powder until there are no lumps. Place the pot on medium heat and cook for 8 to 10 minutes, stirring continuously. Scrape the bottom and sides of the pot to keep it from burning.

When the mixture had thickened, add in the chocolate, vanilla paste, and vanilla extract. Stir continuously for an additional 2 to 3 minutes, until the chocolate is completely melted and the pudding smooth. Spoon into individual serving dishes.

*Gratitude and Disclaimer: Thanks to Pacari Chocolate, Nielsen-Massey, and Dixe Crystals for being #BrunchWeek sponsors; they provided bloggers with samples and product to use for recipe development. All opinions and comments are my own. I used their ingredients in this recipe.

You may find Pacari: on the web, on facebook, on twitter, on pinterest, and on instagram. You may find Nielsen-Massey on the web, on twitter, on pinterest, and on facebook. And you may find You may find Dixie Crystals on the web, on twitter, on pinterest, on instagram, on Google +, and on facebook. Feel free to use whatever chocolate, vanilla, and sugar you have on hand!

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog