Mayan Cocoa Peanut Pudding

This might be my new favorite dessert, and with a Vita-Mix, it takes seconds to make… and even less time to scarf down and enjoy!  
I didn’t have a plan for dessert, but had 1 cup cooked brown basmati rice left over from dinner, some homemade peanut butter from dry roasted Valencia peanuts, and Mayan Cocoa powder from Savory Spice Shop.  Turns out those ingredients blend into a fantastic vegan pudding.
Here’s what I did-
I made 1 cup of rice milk with the leftover rice (which was cooked in water with no added herbs, etc.).  Then, into the Vita-Mix went 1 cup homemade peanut butter, 2 very ripe bananas, 1/2 cup Mayan Cocoa, and 1/4 cup maple syrup.
Blend this on high for just a few seconds, pour into smaller dishes, and chill to allow it to set a little like a pudding.  I sprinkled some Spiced Vanilla Bean Sugar on top (which, of course, you’ll find at Savory Spice Shop), and added a few pretzels for crunch.  Otherwise, it would be gluten-free.  I ate so much of this…
The chile peppers, cinnamon, and vanilla in the Mayan Cocoa go really well with peanuts, and the vanilla, cinnamon, allspice, mace, and cardamom in the Spiced Vanilla Bean Sugar pulled the whole thing together.  Looks like I’ll have to keep Mayan Cocoa on stock from now on.

Rudi’s Gluten-Free Bakery Maple Bread Pudding

I came home from Rudi’s Gluten-Free Gourmet Dinner at Root Down, Denver, with a loaf of Rudi’s Gluten-Free Bread and a recipe for the delicious gluten-free bread pudding that had been served for dessert. Root Down made a really good bread pudding, so I was eager to re-create it using my gluten-free loaf of bread.

I cut off most of the crust and cubed one loaf of Rudi’s Gluten-Free Bakery Bread for this recipe.
I altered the recipe slightly to accommodate the ingredients I had on hand. Here’s what I mixed up:
  • 1 egg
  • 1/2 cup water
  • 1/2 cup heavy whipping cream
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • a pinch of sea salt

I poured my liquid mixture over the bread cubes and let it sit, stirring occasionally, for 45 minutes. Then, I added 1/4 cup shredded unsweetened coconut, mixed it one more time, and poured it into a pyrex baking dish to bake at 325 for 30-40 minutes, until it was golden brown and cooked through the center.
I patiently let it cool, then served it with farm-fresh strawberries, some peach, and a drizzle I made with equal parts heavy whipping cream and maple syrup.
This recipe is a winner! It is definitely some of the BEST bread pudding I’ve had.

Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic

I think the title of this blog post says it all: Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic. That’s all it is.

Strawberries are in season! So, I got some at the farmers’ market. Beautiful, round, bright red, precious strawberries. These berries melt in your mouth and deserve to be savored. I chopped a few pieces of candied orange peel from Savory Spice Shop, drizzled a little tangerine fig balsamic vinegar on top, and enjoyed every bite.

Chocolate Cherry Cayenne Cobbler

I love making cobblers for dessert in the summer with seasonal fresh fruit. Cobblers are quick and easy, but can be dressed up with ice cream or homemade whip cream. I usually make peach or pear cobblers, but this time I tried to create something new for dessert: Chocolate Cherry Cayenne Cobbler.

I couldn’t resist the beautiful red cherries at the Boulder Farmers’ Market. And when I found myself craving dessert on Saturday night, a chocolate cherry cobbler was the answer.
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup whole wheat flour
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • a pinch of sea salt
  • 1 tsp (or more) of cayenne
  • 1/3 cups sour cream
  • 1 egg
  • 1 TB walnut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup bittersweet or semi-sweet chocolate chips
  • 3-4 cups cherries, split in half and pitted
Preheat oven to 350.
Put the cherries and chocolate chips in a pie pan or any other glass baking dish. Sift together the dry ingredients and set aside in one bowl, and mix together the wet ingredients in another. Pour the wet into the dry, mix well, and pour over the cherries. Bake uncovered for 30 minutes or so, until the top is baked all the way through. Ovens definitely vary, so check it after 20 or 25 minutes to be sure it isn’t over-cooking.
© Copyright A Bolder Table