Recent entries in: Desserts

  • Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Posted on October 23, 2017
Category:

Pumpkin mania. It’s a thing. And it’s a thing that seems to start happening earlier and earlier every single year.

And while I don’t personally subscribe to the pumpkin mania that descends upon us during those last long hot weeks of Summer, I can certainly get down with some pumpkin recipes in a seasonally appropriate time frame. Like during the months of October and November. That’s is.

Sorry folks. But I draw the line at pumpkin-flavored bullshit in August. If you’ve been following along here for a while now, then this isn’t news to you. I make my pumpkin shaming well known.

BUT! Since it’s nearing the end of October, and today is the much anticipated annual Virtual Pumpkin Party, it seems like an appropriate time to share the recipe for this Easy Blender Pumpkin Chocolate Pudding. So let’s do this!

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Today marks the third year of Sara’s #virtualpumpkinparty. Which if you’re not familiar with what that is, let me sum it up for you: it’s a day when a bunch of food bloggers flood the internet with new pumpkin recipes. That’s it. This year, there are over 80 food bloggers participating (you can find all the recipes linked HERE). So if you’re a pumpkin lover, today is like your Birthday X 1,000.

The first year Sara hosted her Virtual Pumpkin Party, I made this Pumpkin Beertail with Tequila and Spiced Rum. And last year, I cooked up this cozy Chicken and Pumpkin Chili. So this year, I figured it was about time I tried my hand at making a pumpkin-themed dessert.

This Easy Blender Pumpkin Chocolate Pudding is aptly named. Because it’s EASY. And because you make the whole damn thing in the blender. Just dump and whirl. No cooking. No stirring. No anything.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

And dare I even say it’s healthy-ish. I only used dates for sweetness. I also made my own homemade pumpkin purée. And I found that using creamy, protein-packed Greek yogurt allowed me to omit the need for any and all eggs, milk, cornstarch, etc.

See! Healthy-ish! I told you so!

I used my friend Traci’s instructions for making homemade pumpkin purée. And let me tell you, it’s seriously life changing. Homemade pumpkin purée has a much fresher taste and a nicer consistency than the canned stuff. And it’s so freaking easy to do. Seriously. I’ll never need my can opener again.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Depending on your mood (and hunger level), you can make either two generous servings or four smaller servings. I used crushed gingersnap cookies as a topping, but any crunchy cookie would be delicious (graham crackers, amaretto cookies, chocolate wafers, etc.). I also kept with the Greek yogurt theme and just used a dollop of that for finishing these parfaits. But you could certainly whip up some heavy cream, if you prefer. A drizzle of caramel sauce might be nice, too. Just saying.

Be sure to check out all the other pumpkin-perfect recipes on Sara’s site HERE. And follow along with the hashtag #virtualpumpkinparty on Instagram for all the savory and sweet creations!

Cheers,

Liz

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Serves 2-4

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Ingredients

  • For the Pudding
  • 2 dates, pitted
  • 1 cup pumpkin purée
  • 1/2 cup full fat Greek yogurt
  • 4 ounces dark chocolate, melted
  • 1 tablespoon cocoa powder
  • 3/4 tsp. pumpkin pie spice mix
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

  • For Topping
  • Greek yogurt
  • Crushed gingersnap cookies (gluten-free version, if necessary)
  • Chopped dark chocolate

Instructions

  1. Soak the dates in hot water for 5 minutes. Then drain and discard the soaking liquid.
  2. Add the dates and all the remaining ingredients for the pudding to your blender and blend on high until smooth and creamy, stopping to scrape down the sides of the blender as necessary. Divide the pudding evenly between your glasses (you can make 2 generous sized portions or 4 smaller portions). Cover and refrigerate until chilled.
  3. Before serving, top with a dollop of Greek yogurt, crushed gingersnap cookies and chopped dark chocolate.
https://www.floatingkitchen.net/easy-blender-pumpkin-chocolate-pudding/

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  • Easy Skillet Peach-Basil Cobbler

Easy Skillet Peach-Basil Cobbler

Posted on August 21, 2017
Category:

And I’m back! Did you miss me?

I’m going pretend you’re all collectively nodding your heads in affirmation.

My trip was totally awesome. And as badly as I want to formulate a better opinion than that, my brain just isn’t allowing for me to do so at this very moment. As I sit down to write this post, I’ve only been home for a single full day. So naturally, I need a little more time to decompress and organize my thoughts (and I’m going to need a lot more time to finish doing my laundry!). But hopefully, I’ll be able to share some recommendations and photographs here relatively soon-ish. In the meantime, you can check out the pictures I posted on Instagram. Portugal is a wonderfully beautiful place, with vibrant cities and breathtaking beaches, and I highly recommend adding it to your travel bucket list!

Summer was still very much alive in Portugal. But here in the states, I’m already catching whiffs of back-to-school and pumpkin mania. Ummm…nope! It’s still hot as Hades outside. And late Summer produce is at it’s peak. So I’m in no rush what-so-ever to start Fall. Which is why I’ll be face-planting into this Easy Skillet Peach-Basil Cobbler for the foreseeable future.

Easy Skillet Peach-Basil Cobbler | www.floatingkitchen.net

I tested out a couple versions of this cobbler before I left for my vacation, and they were all a big hit. Honestly, I don’t think you can go wrong with peach cobbler during peach season. It’s an easy target to hit, even if you don’t consider yourself to be a “baker”, per se.

The basil adds a subtle herby undertone and makes this recipe feel kind of sophisticated and fancy. Even though it’s totally not either of those things. This cobbler is 100% rustic. And if you wanted to just dig straight into the skillet (after letting a big scoop of vanilla ice cream get all melty in the middle) and forgo bowls all together, I think no one would fault you for that. That’s totally what I did.

Easy Skillet Peach-Basil Cobbler | www.floatingkitchen.net

I streamlined the recipe as much as possible to cut down on the number of dishes (only 2 bowls and one skillet!) and ingredients (only 8!) required. Because I wanted as few obstacles as possible standing between us and this Summer dessert. In short: there are no excuses not to make this easy recipe before Summer is over. Go do it!

Cheers,

Liz

Recipe adapted from Bon Appétit

Easy Skillet Peach-Basil Cobbler

Serves 8

Easy Skillet Peach-Basil Cobbler

Ingredients

  • For the Crust
  • 1 cup all-purpose flour
  • 2/3 cups packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled

  • For the Filling
  • 2 tablespoons unsalted butter
  • 2 1/2 lbs peaches (about 6-7 large peaches), ripe but firm
  • 1/2 cup packed brown sugar
  • 1/3 cup fresh basil leaves, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 tsp. salt

Instructions

  1. Pre-heat your oven to 350 degrees.
  2. To make the crust, whisk together the flour, brown sugar, cinnamon and salt in a large bowl. Add the cubed butter and use your fingers to squeeze/rub the butter into the dry ingredients until clumps form. Place the bowl in your refrigerator while you prepare the remaining ingredients.
  3. Add the remaining 2 tablespoons of butter to a 10-inch cast iron skillet and place it in your oven to melt.
  4. Meanwhile, slice the peaches into wedges, discarding the pits. Add the peach wedges to a large bowl along with the remaining filling ingredients, tossing to coat.
  5. Carefully remove the cast iron skillet from your oven and swirl it gently to coat the sides in the melted butter. Add the peaches, spreading them out evenly (your skillet will be full). Top with the crust mixture.
  6. Bake the cobbler in your pre-heated oven for 25-30 minutes, or until the crust is browned and the filling is bubbling. Remove and set aside to cool.
  7. You can serve the cobbler warm or at room temperature. Serve with vanilla ice cream, whipped cream or Greek yogurt, if desired.
https://www.floatingkitchen.net/easy-skillet-peach-basil-cobbler/

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