Amy Ruth

Playa del Carmen was our Spring Break destination of choice. We are beginning to feel very much at home there.

No, this wasn’t it, we flew.   It would have taken way too long, but it was a nice way to get back and forth to the Paseo or to breakfast at La Cueva del Chango.   Absolutely, without a doubt, our favorite breakfast and lunch spot. Come to think of it, a great place to have dinner as well!  This trip, I got to have some of their fabulous Mole on my scrambled eggs one morning.  Oh My Gosh!!!  

Of course this is most of what we spent our time doing…..and my daughter (the middle child) was joined by three of her closest friends.  Days of these and sunshine, books, salsa, guacamole…

 The trip photos courtesy of Corbin.    I hope you don’t mind that I am sharing his fun with you.  We will get to the baking, I promise.  The first born male child of 21 was the body guard,  for the four young ladies, along with Corbin.    It was pretty fun to watch them bond and enjoy their time together during break.

You know that question in the OSI on the Tuesdays with Dorie website?  The Day Off question?    Gloriously, I am having one of those days off.  The hubs is off in St. Louis for a weekend with his Tri-sport friends.  I am totally in the kitchen…. accompanied by, at the present, one of my favorite chick flicks.  A Nancy Meyers film, (a woman whose work I adore) Something’s Gotta Give.  Do you love it?  

 Dorie, you have provided a certain element of therapy for those who connect with the creative, organic practice of baking.  Dorie, do you know how many lives you have saved, or been the object of seriously funny stories posted  on TWD, how many temper tantrums you have thwarted or how many happy baking experiences you have facilitated???  Dorie…..are you reading?  he he  I hope so.   Oh and how about eating the finished product and sharing with those you love?   Okay now, I am not writing a romance novel, the bread pudding is coming.

   “Four Star Chocolate Bread Pudding,” this weeks recipe selection by Lauren of Upper East Side Chronicle.  It will be fun to see what she does with this simple concoction.  Check with her for the recipe.  She is an accomplished Pastry Chef whose blog I enjoy visiting to see her beautiful photos and her interpretation of Dorie’s  recipe from Baking From My Home to Yours.  Thank you Dorie for the suggestion of a fine little “bread sponge” such as challah or brioche.  A nearby grocer makes challah,  so for  convenience that was what I bought and toasted for the suggested 10ish minutes. Besides its absorption quality, the buttery sweet flavor was unique to any other bread.  I had a little over 3 ounces of 70% cocoa chocolate chopped up already and to that I added the balance of the bittersweet with 60% cocoa chocolate.  For a person who really likes an intense chocolate flavor, by all means add more.    I liked its simplicity and ease of assembly.  That’s bread pudding for you.  A nice comfort food.  

The End!      {It really is delicious chilled!!!  Enjoy}

Insomnia and I were conversing last night.  So I began to do a little thinking about today and that imaginary list.  The question of the Tuesdays With Dorie post came to the forefront along with my middle child’s 19th Birthday.  It was a busy night (in my mind ).    

Reflecting on the many comments among the members of the baking group stirred up some thoughts on the humble little Lemon Cup Custard. I would like to thank Bridgett of The Way the Cookie Crumbles for choosing this recipe.  My memories of custard are that of a comforting little treat meant to soothe and strengthen whatever might ail you.  One of those simple offerings.  There was a sort of theory from our ancestors that custard was a sort of “health food” inferring that it would strengthen and help recovery.  Imagine that!  All this time I thought it to be a dessert, a sort of indulgence.  Ah ha!

 A sort of blank canvass, accepting of most any flavoring or interpretation.  Taken a step further, it would be a vehicle for many elements of a dessert such as a bread pudding or even ice cream.  A variation of a custard can become a creme anglaise, creme brulee.  Just a simple little building block in the grand scheme of dessert construction.  Simply done.  Many varieties of custard come from all over the world and are offered in a combination of forms.  We all know flan with its coating of caramel sauce.  Its like velvet.  Other times a sort of custard with a crunchy burnt sugar hat on top.  I just like the simplicity of a gentle hint of lemon in this light and creamy custard.  Delightful.  With a few berries on top and maybe even some chocolate to dress it, it could even become a pretentious little dessert.  Fit for a night out at the dining table.  he he

I love custard and loved the simplicity of the recipe with the gentle hint of lemon.  Maybe custard is a little misunderstood but I hope you found its redeeming qualities and enjoyed its simple, understated presence. 

Thanks again Dorie for including the recipe in Baking From My Home to Yours.    Check out the other members of the baking group at Tuesdays With Dorie and see how they prepared this Lemon Cup Custard.