Split Level Pudding - Tuesdays with Dorie

Tonight is a night for pudding.

Pudding was one of the things we "made" as kids. Sure, it came out of a square box and you just added milk, but it was "cooking" to us kids.

Now that I'm grown up, I make it from scratch.

But, today, I just wish I could be a kid again.

Because then my friend, Lisa would live 5 houses down the street and we would play all the time. Sleep overs. Picking pill bugs in the garden. Forming clubs...complete with membership cards in the backyard clubhouse.

Lisa and I went to separate colleges and would lose touch for stretches of time over the years. Last May, I called her dad and got her phone number in Minnesota. As it has always been in our lives, we picked up like we just saw each other last week. I wished her happy birthday, and she was filled with news! She was in school getting her Master's degree, her four kids were healthy and happy, and she was engaged to a her college friend. After an uneventful one date in college, they reconnected after all these years.

Then, after a few emails and our usual promises of keeping in touch again, time just flew by...

Today, I learned that she has Stage 2 breast cancer. She's had surgery and will start chemo in seven days.

I'm in shock and sad. And guilty that I didn't know sooner and worked harder to keep in touch. Sometimes, I know more about people in my "blogging" world than someone I've known since the 2nd grade.

Grown up stuff like breast cancer can suck it. Today, I need pudding and to think about my friend Lisa and memories of us riding our bikes to school and walking to Winchell's donuts. My friend Lisa is a fighter and she'll be wearing a pink survivor shirt soon enough. I know she is surrounded by a wonderful family and community of friends. And she will always have a friend here in Los Angeles.

Oh yeah, that nice guy from college? He married her as soon as he found out. So congratulations Lisa and Jason on your recent nuptials...and kick this cancer in the butt.

For this week's Tuesdays with Dorie selection, Garrett of Flavor of Vanilla picked Split Level Pudding, pages 384- 385 of Dorie's book, Baking: From My Home to Yours.

I only made 1/4 of the recipe. I used milk chocolate for the ganache and it came out a bit hard (my 1/4 measurements may have been off too). I made the vanilla pudding using just a whisk and skipped the food processor. I sifted the cornstarch and salt mixture instead of food processing it. The small amount was fine with a whisk, but if I make the full recipe, I'm going for the food processor. It only too a few minutes for the pudding to thicken.

It was good and just what I needed today. - mary

Chocolate Cream Tart - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Kim of Scrumptious Photography picked Chocolate Cream Tart, pages 352 and 353 of Dorie's book, Baking: From My Home to Yours.

I woke up this morning...contacts completely stuck to my eyes, TV playing some infomercial about a snuggie blanket that can also shape your abs with absolutely no exercise (or money down!), and with the thought, Oh darn [insert a more descriptive word here]! I fell asleep last night before making the Tuesday with Dorie Chocolate Cream Tart!

I raced home from work, used too much math to figure out 1/4 of the recipe, and felt like I should be using my easy bake oven with the tablespoons of ingredients! :)

I love the chocolate cream! So much so that I decided to skip the whipped cream and just make it a chocolate delight!

Whew! 10:31 pm Pacific Daylight Time! Just in time!

Be sure to check out the other Tuesdays with Dorie bakers!

Find the recipe on Kim's beautiful blog, Scrumptious Photography

Chocolate Bread Pudding (Tuesdays with Dorie)

Chocolate Bread Pudding

For this week's Tuesdays with Dorie selection, Lauren of Upper East Side Chronicle picked Four Star Chocolate Bread Pudding on page 410 of Dorie's book, Baking: From My Home to Yours.

I've never made bread pudding! I've devoured it in restaurants but never made it! What a delight that Lauren selected this recipe.

I picked up this lovely and huge brioche from my local Italian deli (and had to pick up their famous sandwich while I was there...you know, stimulating the local economy and all). Isn't it a beauty? After weighing it, I figured I should use half of the brioche (AKA butter delivery device).

After toasting the brioche pieces for 10 minutes at 350 degrees, I just wasn't sure how much bread you should have in a bread pudding! :) Once I poured the custard mixture on the bread, I felt they were swimming and cut up another quarter of the brioche (so I used a total of 18 ounces or 3/4 of the loaf).

Only after 30 minutes did I realize I probably didn't need the extra bread as the bread is a super sponge that absorbed most of the custard mixture. (See, I told you I haven't made bread pudding before...)

I brought it into work and suggested a 10 second zap in the microwave. Those 10 seconds made all the difference in the world. It softened the custard a bit and just made the whole bread pudding sing.

Carbs + Butter + Chocolate = Yum

Be sure to check out the other Tuesdays with Dorie bakers! And look for the recipe on Lauren's Upper East Side Chronicle blog or page 410 of Dorie's book, Baking. Also, did you know Dorie Greenspan is on Twitter? Follow the most wonderful cookbook author online!