Creamy Chocolate Pudding

Chocolate rice pudding is a satisfying comfort food that can be enjoyed for breakfast, snack or dessert, made from simple ingredients that are readily available in most pantries. All you need is white rice, milk, sugar, vanilla extract, butter, cocoa, and egg to make this recipe. To make a delicious chocolate rice pudding you can also use left over rice and is a great way to use up extra rice left from a meal. Use high quality rice if you want something more luxurious like basmati, which makes a fragrant dessert, or Arborio, which is often used to make risotto and makes a creamy pudding. For a sumptuous yet inexpensive dessert, however, any short-grain rice will do. For the winter or during cold and chilly weather this is also the perfect comfort food. 

Usually chocolate pudding often starts with custard flavored with chocolate and thickened with a cornstarch or any other thickening agent. In this recipe, is used to thicken the pudding. Rice makes the perfect base for a thick and creamy pudding since rice is naturally glutinous. The vanilla and chocolate give it a depth of flavor and the eggs help make the pudding light and fluffy. Milk breaks down the rice and makes it creamy while the butter also adds silkiness to the pudding, as well as sumptuous flavor. 

In this recipe the rice is cooked separately and then mixed with the other ingredients and cooked further. In a separate saucepan the milk, sugar, vanilla, butter, cocoa and egg are mixed together before it is added to the cooked rice. To prevent the milk from scorching use a heavy bottomed saucepan when mixing the ingredients. They should be heated on very low heat for these are very delicate ingredients or they will burn or form clumps. Be careful not to scramble the eggs. Mix them only enough until they are all blended together. 

Ingredients 

3/4 cup white rice 

1 1/4 cups water 

1 1/2 cups milk 

1/3 cup white sugar 

1 teaspoon vanilla extract 

1 tablespoon butter 

2 tablespoons unsweetened cocoa 

1 egg 

1. In a pan wash the rice and set aside for 5 minutes. 

2. In a saucepan bring water to a boil and stir in the washed rice. Simmer for about 20 minutes and cover it. 

3. Mix in a separate saucepan, the milk, sugar, vanilla, butter, cocoa, and beaten egg. 

4. Pour this chocolate mixture in it once rice is cooked. Let simmer for about 20 minutes. Stir often. 

5. When the desired consistency is reached rice pudding is finished. Then allow it to cool. Serve in a pudding tray. 

Perfect Breakfast Pie

There are mornings, after hectic nights whether at work or play, that you just wantdessert for breakfast. Your body craves that sweet sugary taste as well as the kick of caffeine in the morning. You may not have a lot of choices for these and you may just settle for cereal and coffee. But if you want nothing usual, coffee pie may just do the trick for you.

This pie with the kick of caffeine from the espresso or any ingredient you want will lift your spirits after those nights. You can cook a batch of them, keep them in tightly sealed container and munch on them anytime you feel like it, day or night, as your comfort food. Coffee pie seem like the perfect dessert for breakfast idea but they can also be versatile. Serve them up to your friends and family after a delightful dinner or lunch, by itself or by dressing them up with ice cream. You can get creative with your pie and add ingredients to make it your own, but below is a recipe for coffee pie you just might fancy. Lots of healthy video recipes to start off the day are available in the link.

Ingredients

2/3 cup granulated sugar
5 tablespoons cornstarch
½ teaspoon salt
1 cup heavy cream
1 cup strong coffee
1 egg
1 teaspoon pure vanilla extract
1 9-inch baked pie shell
Whipped cream

1. In a mixing bowl, stir together the sugar, cornstarch, and salt.

2. In a double boiler, pour the heavy cream and coffee. Bring the water in the boiler to a boil. Keep cooking, stirring frequently, until the mixture is smooth and thick, about 15 minutes.

3. Place the egg in another mixing bowl and beat slightly. Cover with half the coffee mixture and mix well. Pour this mixture into the top of the double boiler, along with the second half of the coffee mixture. Cook for 2 minutes.

4. Allow the coffee mixture to cool. Stir in the vanilla. Pour into the baked pie shell. Top with whipped cream.

Pizza before Work

Every morning people find hard to wake up less alone cook for themselves, they then to look for quick and easy recipes to do. But some just turn to cereals or the just order food outside. Now here is quick and easy recipe and versatile in fact you can put anything you want on it.

Considered a peasant's meal in Italy for centuries we cannot say who invented the very first pizza pie. Food historians agree that pizza like dishes were eaten by many peoples in the Mediterranean including the Greeks and Egyptians. However, modern pizza has been attributed to baker Raffaele Esposito of Naples. In 1889, Esposito who owned a restaurant called the Pizzeria di Pietro baked what he called "pizza" especially for the visit of Italian King Umberto I and Queen Margherita. The first pizzeria in North America was opened in 1905 by Gennaro Lombardi at 53 1/3 Spring Street in New York City. The first "Pizza Hut" a chain of pizza restaurants appeared in the United States during the 1930s. Frozen pizza was invented by Rose Totino.

Ingredients

2 cups biscuit baking mix

1/2 cup skimmed milk

1/2 cup preserved apricots

1/2 teaspoon fresh lemon juice

3.5 oz. package breakfast sausage, thinly sliced

1. Pour the contents of the biscuit mix into a large bowl. Add the milk and stir well to form a dough.

2. Make a round pizza-shaped base with this dough. Place the pizza base on a greased pizza pan.

3. Add preserves mixed with lemon juice in a thin layer over the dough. Sprinkle sausage over the top.

4. Bake in a 350 degree preheated oven for about 15-20 minutes.

Breakfast with Desserts

There are mornings, after hectic nights whether at work or play, that you just want dessert for breakfast. Your body craves that sweet sugary taste as well as the kick of caffeine in the morning. You may not have a lot of choices for these and you may jusy settle for cereal and coffee. But if you want nothing usual, espresso cookies may just do the trick for you.

These cookies with the kick of caffeine from the espresso will lift your spirits after those nights. You can cook a batch of them, keep them in tightly sealed cookie jar and munch on them anytime you feel like it, day or night, as your comfort food. Espresso cookies seem like the perfect dessert for breakfast idea but they can also be versatile. Serve them up to your friends and family after a delightful dinner or lunch, by itself or by dressing them up with ice cream. You can get creative with your espresso cookies and add ingredients to make it your own, but below is a recipe for espresso cookies you just might fancy. Lots of healthy video recipes to start off the day are available in the link..

Ingredients

½ cup unsalted butter, at room temperature
3 tablespoons granulated sugar
1 cup ground toasted hazelnuts
1 cup all purpose flour
1 oz. bittersweet chocolate, grated fine
1 tablespoon instant coffee powder
2 teaspoons hot water
36 skinned, toasted whole hazelnuts
½ cup powdered sugar (optional)
1 tablespoon unsweetened cocoa powder (optional)

Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.