This looks wonderful… I love cardamom buns! I made some a number of years ago, but can’t remember where I got the recipe from.
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Oh that looks like a light dessert. Beautiful
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Thank you Stef, it is light and the rum dipped cookies are a nice addition.
Also in the same family, the eggnog pudding is quite nice (NYT). It’s half eggnog, half milk.
This is topped with cream and a pineapple rum sauce although the pineapple is hardly detectable.
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This one, I assume? Nice idea, and certainly simpler than eggnog ice cream. I also love eggnog as the base of custard for bread pudding (perfect with panettone).
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Yes, that’s it, it might be the one and only eggnog pudding on the site and I can definitely recommend it. Quicker and easier than ice cream for sure!
I use eggnog for French toast, more uses for it than I initially realized. Ronnybrook, located a couple hours north of NYC, makes a really delicious one. I can’t say I have ever sipped it , just cooked with it.
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I bought Ronnybrook when I lived in NYC, along with many of their other fine products. Here in Northern California, I’m partial to Straus. I do sip it, and put it in my coffee, and maybe next year, I’ll make pudding with it.
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I saved the juice from a can of sweet potatoes and made a brown sugar, cinnamon quick bread. I used just over half of the sweet potato juice in the quick bread (itself). The rest I mixed with brown sugar, heated it until thick and made a glaze. Sunshine tried it and deemed it more of a “coffee cake” style treat vs. a dessert. So she is eating this creation with her morning coffee. I’ll have to make up something different for dessert.
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What a smart idea!
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I made the NYT Lemon-Almond Butter Cake, with a few tweaks and the addition of some cranberries, and it’s delicious. More detail, including my tweaks and a gift link to the recipe, in the BCOTM thread here.
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Gorgeous!
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As well you should be! Looks beautiful and probably tastes better than beautiful.
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After trying different recipes, I felt the best so far was the first one, from The New Basics … Silver Palate. I use all milk, no cream and do it in the blender. I don’t know why the recipe says it’s for a 12-cup popover or muffin tin … if you use a popover pan, it’s for six. I prefer hollow ones and this comes the closest.
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Is this the Silver Palate “Golden Popovers” recipe? I have that one, and am wanting to try.
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This is the recipe I started out with but I didn’t want to dirty the food processor, just used my blender. So, I only had milk, no cream, the first time I made popovers. Later, with another recipe that was similar, I used 1 cup milk, ½ cup cream. That was not successful so my last attempt I used all milk again.
I rewrote the recipe for blender:
Preheat oven to 400 degrees. Rack in lower middle
Butter well 6-cup popover tin.
Melt 2 Tablespoons of butter, set aside to cool.
Blend the egg, milk and salt in a blender. Add in flour, followed by the cooled melted butter.
Let batter rest 30 minutes to an hour. Before pouring, give a stir.
Put pan in oven 3 minutes then spray with Baker’s Spray.
Pour ½ way, then even out.
Do not open oven for 35 minutes.
Empty onto a rack, pierce each one with a paring knife to release steam.
So, this one doesn’t change the temperature … preheat to 400 and that’s it.
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The internet can be a curse at times. I was driving myself crazy trying different recipes. I hope I can control myself and just stick to this one, unless someone here suggests one that might give me the more hollow insides I’m looking for. Thankfully, all my experiments were eaten, I only ate about 1 per batch. They seem to reheat just fine in a toaster oven or regular oven. My daughter just wanted to eat hers cold.
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I was looking at the recipe … did you just butter the pan and then sprinkle in cocoa? I wonder if I were to make this in a fancy bundt if it would have trouble releasing. Maybe I should do Baker’s Spray and no cocoa?
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Baker’s Spray is definitely the way to go for a detailed bundt pan.
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I do both Baker’s spray and cocoa.
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