Happy Thanksgiving!  Since I headed home for the holiday this year, I had to make my Thanksgiving-type foods for myself a week or so earlier.  So, I chose to experiment with dessert, making a new recipe for a Jell-o pudding pie.  I found it in the grocery store, next to a display for the new seasonal flavor of Jell-o instant pudding:  Pumpkin Spice.  It’s very easy, basically Jell-o instant pudding, milk, spices, and Cool Whip layered together in a vanilla wafer crust (or graham cracker crust).  It came out perfect and delicious, and held up for over a week of leftovers.  Here’s my version:

Triple-Layer Pumpkin Spice Pie

2 cups milk

2 pkg. (4 serving size) Jello Pumpkin Spice flavor Instant pudding

¼ tsp. cinnamon

1 tub (8 oz) cool whip

[sugar and dash nutmeg for seasoning up Cool Whip, optional]

Graham cracker pie crust (I used a vanilla wafer crust, see recipe below)

½ c. pecans

1 T honey

Beat 1^st 3 ingredients together, put half of mixture in bottom of crust.  Mix rest with half of cool whip, put on as next layer.  Use rest of cool whip as topping.  Refrigerate 1 hour.  Garnish:  cook pecans and honey in skillet on med. Low until caramelized, about 2-4 min.

Vanilla Wafer crust:

6 T butter, melted

1 1/2 cups vanilla wafer crumbs

1/4 cup sugar

[dash cinnamon or nutmeg, optional for this pie]

Mix together and press into pan.  Prebake:  8-10 min. at 350 degrees.

I prefer the vanilla wafer crust over graham cracker because it holds together better and is more solid as a crust than graham cracker, which tends to crumble apart.  Of course, you’ll need to put the wafers in a food processor or blender to break them up; unlike the soft graham crackers they won’t be crumbled up by a rolling pin.  I put in a bit of spice to the crust this time, just because of the pumpkin pie flavor.

I also seasoned up the top layer of pure Cool Whip; but that’s pretty much because I think Cool Whip tastes bland and awful otherwise.  I put a big tablespoonful of sugar and a shake or two of nutmeg to help cut the blandness.  It really helped.

I’m not sure I did the garnish right, as the honey-covered pecans always stuck to everything.  I had to peel (and hopefully not tear) them off of the wax paper they were cooling on, and then they stuck to each other, stuck to the dish I kept them in, etc.  Kind of annoying.  I’m not sure I’d do that next time, unless I chose maple syrup or brown sugar/butter/karo to caramelize the pecans with, as the honey taste doesn’t completely go with pumpkin.  In all, this was an awesome dessert, plus it looked really impressive too.

Student chefs in Columbia created a dessert using multiple aphrodisiac-style ingredients, one of them being Viagra. They made a pudding-like sweetness with chocolate, whipped cream and passion fruit that was showcased at a Gastronomy Show in Bogota. Unfortunately it cannot be sold in restaurants because it contains a prescription drug.

My grandmother is coming for Christmas this year. And, for years now she’s been unable to eat wheat. She’s not a traditional gluten free-ite, she can still have oats for example, but she cannot have wheat. So, we have to improvise for her. She also can’t have dairy and is a vegetarian so at times that can make life extra difficult. But having said that, the challenge is also good – I enjoy that as well.

We traditionally make a pudding for the family of course it’s been done already as well. It is being fed every now and then to keep it moist. But, it didn’t seem fair that we would all benefit from pudding and that my grandmother would have nothing. So I thought I’d try my hand at a pudding, which made me a little apprehensive because sometimes these things are dense and solid and difficult to digest. You can’t however, let these things stop you can you? Of course not!

So hunted and searched, merged a number of recipes together and came up with the below recipe! I didn’t have a great day so I needed the challenge to make me feel better. I set to work, well…..my Kitchen Aid really set to work, I just added things together and let it go but that was enough to make me feel better. And I was truly happy with the result, I had a little nibble and it was good!

Not dense at all, well the right amount of dense – because it is a Christmas pudding after all! Not gritty either, basically just good!

Christmas Steamed Pudding


225g Gluten Free Flour mix (I used a combination of Almond Meal, Rice Flour and a mix that I’d done previously of Corn Flour, Tapioca and Soy)
1/2 tsp each ginger, cinnamon and mixed spice
1/3 cup golden syrup
2 cups mixed dried fruit – whatever you like best
2 tbsp sugar
1 tsp baking powder
3 eggs
125g butter or margarine (1/4 cup + 2 tablespoons olive oil)

Cream butter (if using, otherwise mix oil), sugar and golden syrup together.
Add the eggs, one at a time and beat well.
Add all other ingredients and stir well to mix.
Place in a greased pudding bowl. I used 4 little individual custard cups/ramekins. However, any kind of heat-proof pudding basin will do fine. I have to cover with greaseproof paper, then with foil, and secure the covering well. Place the bowls in a large saucepan with hot water reaching about half way up the sides of the bowl, and bring to the boil. Keep the saucepan covered. I use my pasta cooking saucepan so I can lift out the bowls easily at the end.
Reduce the heat and steam for 2 hours. Keep the boiling water about half-way up the sides of the pudding basins. You will need to check it from time to time and top up with boiling water.
Will keep for a little while like normal puddings, but needs to be warm, so to serve do the same for about half an hour again.
<br /

‘Twas the night of Thanksgiving but I just couldn’t sleep

I tried counting Backwards, I tried counting sheep.

The leftovers beckoned- the dark meat and white,

but I fought the temptation with all of my might.

Tossing and turning with anticipation, the thought of a snack became infatuation.

So I raced to the kitchen, flung open the door,

and gazed at the fridge, full of goodies galore!

I gobbled up turkey and buttered potatos

pickles and carrots, stuffing beans and tomatoes.

I felt myself swelling so plump and so round, ’til all of a sudden I rose off the ground!

I crashed through the ceiling, floated into the sky, with a mouthful of pudding and a handful of pie,

but I managed to yell as I sored past the trees

Happy eating to all! Pass the cranberries please!

May your stuffing be tasty and your turkey be plump,

May your potatoes and gravy have nary a lump.

May your yams be delicious and your pies take the prize,

may your Thanksgiving dinner stay off of your thighs!

Happy Thanksgiving from CFK!!!

and thank you Jim from Lodi for sharing this poem

Yesterday, my auntie came.
She bought me a pudding…
With no time, i sudden open the box, and….!
Woooow..!! \’0′/

Fruit Pudding! With some fresh fruit, veeeryyy FRESH! With a Whipped Cream…make me fell like in Heaven…=.=
i ate them with no time and….
that was WONDERFULL!! ^^
Fyuuuhh~~~ I’m Stuffed! ‘,^

I wonder what’ll i eat tomorrow???

rice pudding

 

The milky dessert which we call “sütlaç” in Turkish is one of our traditional dessert . Rice puddings are found almost every area of the world. Recipes can greatly vary from one country to other. There are several types of pudding , depending on preparation methods and the ingredients selected. Mostly in our Antalya region pelargonium graveolens(αρμπαρόριζα in Greek and ıtır in Turkish) is added to the milky desserts. It gives a very nice parfumed aroma and changes the flavour of the dessert totally. If you like puddings with mastica, you should certainly try this!

• 1 lt milk
• 1/2 cup rice
• 1 cup boiling water to boil the rice
• 5 T. sugar
• 1 cluster of pelargonium graveolens(about 5 green leaves of  ıtır)

Wash rice throughly. Put the rice in to a pot and add the boiling water in it. Boil the rice until it  becomes soften about 25 minutes. When it softens, add milk gradually. Let the milk and the rice combine on medium heat until  the pudding thickens. Then add leaves of ıtır and sugar. Stir continuously for 30 minutes at a low heat in order to let the aroma of the ıtır to penetrate. Remove the ıtır leaves from the pudding. Bring to a boil for stirring continuosly. Remove from heat. Transfer it to pudding bowls or to  Turkish coffee cups. Let them cool in the refrigerator. Before serving put an ıtır leaf on top of the pudding  for decoration.

Short and Simple.

Munch Bunch split pot yogurts are a marvel of engineering. They somehow arrive with the strawberry and vanilla split in half with no physical barrier???

It’s crazy stuff.

Not quite perfect due to the shaking in excitement

INGREDIENTS

Jocunde Sponge Base

Creme Anglaise

Raspberry Puree

Italian Meringue

INSTRUCTIONS

Prepare the sponge base and cook for 20 minutes at 180 C in an oval oven dish. Take the crust off with a knife and pour 200ml creme anglaise over the sponge and let it sit for 20-30 minutes. The sponge will absorb the creme, this is desired. Once the creme has been absorbed, spread 150ml raspberry puree/jam over the sponge and sprinkle with raspberries if so desired. Let it sit for another 15 minutes for the flavour to combine. In the meantime, fill a piping bag with the italian meringue. When ready, pipe large swirls over the raspberry puree in whatever design you choose, covering the dish. Turn the grill up to maximum temperature and grill the pudding until the meringue has caramelised slightly. This happens very fast so do not walk away, it takes roughly 2 minutes. Ensure that the meringue is evenly caramelised all over. Serve with the remaining creme anglaise.

November 23rd

The flavour is excellent, really lovely. The texture of the meringue compliments the soaked sponge and the sharpness of the raspberries goes wonderfully with the sweetness of the meringue. It should be served immediately once the meringue is browned, do not leave it as the meringue will lose its crunchy caramelised coating because of the humidity in the air. It could perhaps benefit from a layer of creme patissiere over the sponge before adding raspberry puree, to make a thicker vanilla layer.

To make individual servings, bake a sheet of jocunde sponge and cut out circles. Soak these in creme anglaise then pipe a small amount of creme patissiere onto each circle. Dribble on raspberry puree and top with 2-4 raspberries. Pipe meringue swirls over this so the raspberries and creme are completely covered. Caramelise using a blow torch and serve on a plate with fresh berries set in place with a dob of creme patissiere.

Update as of 24 Nov 2009

The cauldron is not a commonly used kitchen utensil in India. Most of us have heard this from foreigners who described them in books and comics whilst a witch’s broth was under preparation or a wizard was making his magical potion, or even comically when a baby accidentally fell into a cauldron and gained magical strength. However, not many would know that a cauldron or at least a look-alike was used often in Kerala kitchens to make some of their choicest puddings,  prathaman and payasam and some were so large they were never taken off the wood stoked stoves, and had to be cleaned there after dousing the fire. Most of these large, wide-mouthed pots also had curved edges and “ears” to handle them. The circular handles were part of the rim and could either be flexible and dangle at the edge or remain firm. The heavier the gauge of the metal used, the better they were for cooking and to ensure food-gradability, they were often made of alloys. Towards the end of the last century, they quietly disappeared from Kerala kitchens, as women and men folk alike migrated outwards making it impractical to use large cauldrons for cooking, so they were reserved for the annual visits to the “country” when family and friends would gather to savour the creamy coconut puddings. But with the proliferation of the tourism industry and the tendency to go back to the roots, many of these cauldrons are finding a new pride of place in unusual forms – at reception counters of hotels welcoming guests with flowers or widely used at the spas filled with scented water and pretty tropical blooms, and even some smart homes where they are the centre of attraction with floating flowers and candles. So like they say, some old traditions don’t die or fade away, they simply reinvent themselves.

The D Street Boyz have installed some nice artwork at their office; last year it was the bronze bull and this year it is the bronze cauldron. I still don’t know if it is a marketing gimmick for some spa or resort hotel in God’s Own Country, but the idea was neat to decorate and attract attention. However, the D Boyz, with their penchant to get carried away quite easily, stopped at the entrance of D Street and admired the contours of the cauldron – they saw the left “ear” handle – then the body of the cauldron, and finally the right “ear” handle. The SENSEX graph was etched accordingly – take a look…

The day that saw dips as low as 130 points and also saw positive SENSEX twice for a few minutes, ended in keeping with the “hanging ear handle” – 49 points down at 17131.

Incidentally, a Malayali friend enlightened me further – that there were indeed 2 types of cauldrons used back home – the one commonly referred to as the Uruli was the one with the “ear handles”, while the one without was the charakk.

Cheers…..

Pudding ini dibuat sbg isian salah satu goody bag ultah putra sulungku ‘Donny’ yg ke-9. adapun resepnya dapet dari salah satu postingan di ncc yg mengambil tema ‘pingky pudding’, hasilnya lumayan cakep plus rasanya jg gak kalah nikmatnya…makasih banyak yah ncc…

Replay – Sean Kingston

major splurge at powells today. hence the added books to my new soul list. found places in powells i’d never seen before. city block of books best idea ever. no regrets on the splurge. ♥♥♥ and it’ll be even better when i don’t have parental eyes examining my finances.

dinner with kristine and marco was lovely. she’s an amazing cook. we had this lasagna-type-but-better-and totally-not-lasagna main dish and homemade blueberry ice cream. their daughter isabella is super cute and lorenzo is precious with his deal making. frankie even offered to be their babysitter. trying to make good impression on my family found out lots of things about them i didn’t know. hopefully we/i can have them over for dinner once i get an apartment to repay them its fun to have family here

frankie’s friends are here this weekend and it looks like portland might really be the new walnut creek, just like frankie’s been saying. his friends are fun. i like hanging out with them, even though they’re crazy sometimes. but they’ve been friends forever and you can totally tell. most of them share similar mannerisms/phrasing/choice of words and they have these amazing stories and they love to tell them/relive them. makes me happy and its nice to see frankie with his friends too. its good all around

apartment hunting is still slow going and frustrating. but frankie’s being positive when i’m not so its rubbing off on me. i just want to find a place to live! sheesh. i don’t want much. but things are still hard to find. hopefully it works out.

yuumm pudding. work tomorrow then 3 days off, girls day with val on wednesday, thanksgiving on thursday!, early work friday and the weekend! woo hoo. seems so short but work will be a tiny bit stressful just ’cause i’m still learning and trying not to make mistakes. it’ll be nice when everything is muscle memory.

had interesting conversation tonight at the old barn. now if i had a blog that people actually read i would ask opinions on this topic. gonna put the question out there anyways: do you think women should see combat in the military? why, why not?

]]> http://bigdcool.wordpress.com/2009/11/22/wave-upon-wave-upon-wave/ Sun, 22 Nov 2009 22:57:59 +0000 bigdcool http://bigdcool.wordpress.com/2009/11/22/wave-upon-wave-upon-wave/

Preparations for the Merthyr Mawr 10k are well on course if today’s run is anything to go by. I ran 5.9 miles and incorporated 4 steep hills (2 long and 2 short) and a few gradual ones and although I took my time I didn’t struggle too much.

I think I’m mentally pretty much ready but physically is a slightly different issue, because much like Friday’s gym session I really found it difficult to get going, my legs felt stiff and my feet hurt but after about 2 miles and 2 short but steep hills I felt the adrenaline rushing and I finally found my stride.

I took 2 quick breaks, the first was at the foot of the first big hill for a minute or so at about 2.5 miles to compose myself and the second was at the top of it for the same reason, I never stopped again and even ran up the second big and even steeper hill without stopping before or after the climb and then ran home from there.

I never timed myself but am confident I was quite slow as I wasn’t rushing, I was more concerned with getting a good distance and getting some nice hills under my belt which I did.

The weather was terrible fluctuating from dry to drizzle to downpours and there was even a hail storm, and the wind was calm most of the but every now and then there would be a strong gush of wind which could come from any direction and would almost knock me down.

I feel tired and I have a sore right foot after the run but overall I feel good, it’s the first time I’ve run anywhere near this distance since the start of July so I’m more than happy with the run.

The run was powered by the albums “Infinity Land” by Biffy Clyro and “Individual Inconsistent” by Midget.

22nd of November is traditionally referred to as ‘Stir-Up Sunday‘, the day when we should all slave away in the kitchen to produce the perfect Christmas pud. Colonel Yum however, started early this year in September, and has to date made over 100 puddings. For the past 20 years, Colonel Yum has been making and selling their puds, and each year the number increases with repeat business; once tried, never forgotten! So what is the secret to our success?

1) Flavour – while everyone can slap fruit, suet, flour etc together in a similar fashion, it has to be treated like a chemistry lesson. The ratio of fruit to everything else is vital and can make or break a pud. After consuming your Christmas dinner, how many times have you heard (or even said yourself) “I simply don’t have room for anything else!”. Happily I can declare, that Colonel Yum’s pudding slides down as light as a feather, and doesn’t land with a thump in the pit of your stomach.

2) Booze – the right amount and type of booze used is crucial in perfecting the pud. A good stout (Mackeson or Guiness are perfect!) and a French brandy – doesn’t have to be fancy for cooking but you must use a good one for when you serve it.

3) Love – like with any baking, love is very much a component. You cannot rush making a pudding – it has to be made with care and attention.

Get these components right and you’re on to a winner like the Colonel Yum pud. Sadly it would be more than Colonel Yum’s life is worth to part with our recipe – something that has been in the family for over 40 years. However if you’d like to try our delectable pud head to www.enjoy-catering.co.uk to place an order! You won’t regret it!

Den här bacongratängen funkar kanon både som tillbehör eller som egen rätt  – och smakar goody-goody! - ja när Eirik som inte går på någon diet tyckte det var riktigt gott jaddå är jag mycket nöjd ..he..he. Det gäller nog å hålla tungan rätt i mun när man kryddar maten också!

100 g gratäng ger 47 kcal

Jag blandade ca 450 g hemmagjord blomkålsmos (vatten/buljong, blomkål, krydda) med va 100 äggvita och 125 g torrwokad kalkonbacon (6% fett) och hällde därefter blandningen i en lättoljad eldfast form. Över smeten spridde jag ut 50 g grillade kalonskivor och 30 g hårdost (5%) och bakade det hela i ugnen på ..hm..ja kring 200 grader i ungefär 20 minuter.

En stor smörklick samt några äggulor i smeten skulle verkligen smaka fantastically … men det får vänta tills man går in i “off-diet-mode”… receptet ovan funkar ju finfint än så länge.

Kryddor:

• Stark paprika
• Färskriven muskat
• Garam Masala
• Seltin
• Peppar

Näringsfördelningen för hela receptet:

Och efterrätten då?? Ha..ha… ja skratta ni bara… lättare julstämning blev det iallafall här hemma då både min son och jag tyckte vår lilla syntetiska julmustpudding-efterrätt blev rätt så god, julmust-lovers som vi båda är var ju det här ett must å testa…  och inte blev det för sötsliskigt heller som med t ex saft – fun-light is so off!

1 paket snabbgelatin + lite eco vaniljpulver blev blandad i en bunke lagom fylld med julmust light och fick därefter övernatta i kylen. Smakade allra bäst tillsammans med lätt pepparkakskräm gjort på lätt kesella, några droppar sött och en lagom dos väldoftande pepparkakskrydda… serverades med lite kanel på toppen… ho-ho-ho

Tidigare inlägg med liknande ingredienser:

Lättlagad: fromage och glass av proteinsmoothie

Proteinfromage med äppelkompott, vanilj och citronmeliss

Lättare och proteinrik panna cotta med färsk fruktsås

Oh my do you feel over whelmed by it all – I must admit spotting all those Chrissie decorations at the shops does tend to pop me into a spin! A million and one lists start running through my head – I must make that pudding, and the fruit cake, buy the turkey, have I ordered that fabulous double smoked ham – or maybe we should have seafood this year and the list goes on and on.

Number 1 on the list is the pudding.

Simple moist Christmas pudding

Now if you are super organised you will have already made one, so you for organised cooks it’s onto no. 2 and that’s the Christmas cake on my list.  Two years ago I was super organised and made my pudding in late October.  Last year well it was the week before – however my recipe truly is so delicious matter how early or late you are! Every single person I know who has tried this pudding just loves it – I have adapted it from some lovely old techniques and thrown in a handful of modern twists –

Jo’s 10 best tips about the prep & cooking of a great Christmas pudding:

1. Make 2 – because one is just not enough – matter how many are for Christmas lunch or dinner – you will need more!
2. Have a lovely pudding bowl – old or new it will be something you will treasure and I am sure if you love the bowl, the pudding tastes better! Mine by the way is bright red – which will not surprise many of you. All good cook shops sell pudding basins and my choice is always ceramic over metal.
3. Buy good quality dried fruits – either from a specialty shop (I love Rita’s at Sth Melbourne market) or a GOOD brand you trust from the supermarket.
4. Soak the fruit – I love orange liquor and brandy – but you can vary this. The minimum soaking time is 2 hours – but if time allows over night is even better and up to 2 days is excellent. Just keep turning the mixture over and keep it moist.
5. Suet mix – I used to order my fresh suet from the butcher – but due to many requests for ‘ease’ I have now adapted the recipe to totally use a prepared suet mix (available at the supermarket). Suet is a much needed secret ingredient in Chrissie pudding – it truly makes all the difference (just ask Grandma)
6. Gluten free option: Replace the prepared suet mixture with 150g brown rice flour, 150 g gluten free flour and 200g fresh grated suet (yes you will definitely need it) and of course use gluten free bread for the breadcrumbs.
7. Guinness: a must! Now this really adds the colour needed and a delicious flavour.
8. Cover the pudding with a sheet of baking paper and foil and secure with string. It is very important water does not seep in and ruin the top of the pud.
9. Two methods for the cooking – pop a small trivet or upturned saucer into a large pot, lower in the pudding, fill with boiling water and cover OR place a rack into a large baking dish, place on the pudding and fill with boiling water and cover with a huge sheet of foil – securing it well.
10. Reheating – yes it does take that hour or so to reheat the pudding and use the same method you choose for the cooking.

Here’s the recipe for my pudding and the nut topped cake.

Nut Topped Chocolate Fruit Cake

How to choose a ham, stuff the turkey and maybe ice cream – let’s chat about that later.

To make this treat:

(1) 5.1 oz. Instant Vanilla Pudding
2 1/2 cups milk
4 Bananas, sliced
30+ Vanilla wafers
8 oz whipped topping, thawed

Wisk milk & pudding for 2 minutes
Layer 1/2 wafers, 1/2 bananas, and 1/2 pudding in a 2 qt dish. Repeat.
Top with whipped topping.
Refridgerate 1 hour then Enjoy!

  Here’s a great and quick recipe if you have a few apples and not much else in the cupboard. It’s a recipe that’s one of the specialties of Burgundy, which is also famous for it’s other food.

Ingredients
65g plain flour
75g caster sugar
a pinch of salt
2 duck eggs (or 3 chicken)
450ml milk
3-4 apples. Whichever variety you like best

 Mix the flour, caster sugar, salt and beaten eggs in a mixing bowl. Stir until smooth, then gradually mix in the milk.
Peel the apples, and arrange in thin slices so they overlap on a buttered pie dish.
Pour the batter mix over the top. Cook in a pre-heated oven at 150C for 45 minutes.
When serving, turn it over and sprinkle with caster sugar.

Apparently my current fixation is cupcake fillings

Okay, so these were labor-intensive little buggers.  After the orange-chocolate cupcakes earlier, my associate AWGster commented that ze would prefer something much less…orange-y, as filling.  Which is how these were born.

I’m really digging the texture that adding nut-meal to cupcakes gives–I feel like the cupcakes are more moist and tender and have a really good…umm, well, I’ve only heard this in the context of coffee and wine, but mouth-feel.  Anyways, it’s awfully lucky I’m not allergic to nuts.

So these cupcakes are chocolate hazelnut cupcakes, with a hazelnut buttercream frosting, chocolate ganache topping, and a chocolate pudding filling, and ALL are vegan, because I’m totally a winner.

These cupcakes took forever to make, but are definitively worth it.To begin with, you have to make the pudding so it’s cool and solid enough to fill the cupcakes with when you get to that step.  Vegan pudding is actually super easy to make.  This is the recipe I used, which is a variation on the pudding recipe I used for the Cupcakes from last week.

Ingredients:

1 cup plain soy milk
1/3 cup cocoa powder
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract

Mix together the dry ingredients, and then whisk that together with the wet ingredients in a small and heavy bottomed saucepan.  Cook over medium heat for a few minutes, or until it gets steamy, making sure to stir occasionally to make sure nothing burns to the bottom.  At this point, reduce the heat and stir until the mixture continuously.  You’ll probably need something firmed than a whisk–I used a spatula.

When the pudding reaches a pudding-like texture, remove it from the stove, and let it cool for ten minutes.  Then move it to a bowl and let it cool, preferably in a refrigerator, until you’re ready to eat it.  This recipe makes twice as much pudding as you actually need, which means you can snack.

Onto the cupcakes.  This is the pretty standard chocolate hazelnut cupcake I’ve been fixated on for awhile, so I’m just going to copy-paste the recipe from a previous post.

1 cup plus  all-purpose flour
1/3 cup hazelnut meal or hazelnut flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup rice or nut milk
1 tablespoon ground flaxseeds
1/3 cup canola oil
3/4 cup brown sugar, packed (packing the brown sugar is ++important)
1 teaspoon vanilla extract
1 tablespoon hazelnut liquor

Line the cupcake tin and preheat the oven to 350.

In a medium bowl, whisk together the rice/soy milk and ground flaxseed.  In a larger bowl, sift together the flour, hazelnut/almond meal, cocoa powder, baking powder and soda, cinnamon, nutmeg and salt.

Add the brown sugar, canola oil, vanilla and hazelnut liquor to the soy milk/flaxseed mixture.  Add the wet ingredients to the dry, mixing until mostly smooth (the meal means it’ll have a slightly rougher texture than most cupcakes, and it isn’t something to worry about).

Also, this meant I could each a cupcakes's worth of cake I cut out of the cupcakes

Pour into the liners (2/3-3/4 full), and bake 22-24 minutes or until a toothpick/pointy object inserted into the middle comes out clean.  The outside limit on these I think works better.

Anyhow, let them cool.  Then, you can do one of two things: cut little cones of cake out of each cupcake to make little pudding cavities, or poke your finger in them and use a pastry bag to fill that hole.  I opted for the former.

Then, whip the cooled pudding with a fork, and spoon into the cavities, leaving about a quarter-inch of space to put the “cap” of cupcake topping back on.

I like this better than the finger-poking method because you can get more pudding in the cupcake, and that’s plenty delicious.

Onto the frosting.  When I made the nutmeal for these cupcakes, I had some leftover, and thought it might be good to impart more hazelnut flavor to the buttercream frosting.

The frosting is pretty standard: half a stick of margarine, mixed with the nutmeal, two tablespoons of hazelnut liquor, a couple tablespoons of soy milk, and enough powdered sugar to get the right texture.

I then drizzled some leftover ganache on top, and proceeded to eat the cupcakes.

nom!