I finally switched over to my own domain, http://nutritiontokitchen.com! To thank you for reading (I don’t know why you are, but thanks anyways!) and show you how appreciative I am of your support, I’m giving away a free 1-year magazine subscription to one of my favorite cooking magazines, Cooking Light. All you have to do is post a comment on a funny/embarrassing/eye-watering/memorable cooking debacle by 12am EST, June 20th. I’ll pick a winner at random and announce the lucky lad or laddie the next day! Yay!
Example disaster (involves me, of course): On a day of multi-tasking, I was in a hurry to bake two batches of red velvet cakes for a party, and in the midst of my mad dash to just throw that darned thing in the oven already, I poured my batter into my springform pans, picked them up, and flung red velvet cake batter ALL OVER MY STOVE, OVEN, FLOOR, REFRIGERATOR, ETC. The batter proceeded to swiftly seep into the cracks of my oven door and into the storage of baking pans that were in that pull-out thingy underneath the oven. Breaking in a cold sweat, I said a few words that I shoudn’t say here, scooped up handfuls of batter (yes, my hands were stained after that), dumped them in the sink, pitied myself for a few minutes after spending about 45 minutes cleaning the red out of my kitchen, and started over again (why, you ask? I really don’t know). And all of this stemmed from not locking the springform pans together correctly.
So anyways, back to your prize. This is fun – I never win anything, but at least one of you will! Just to highlight how great a lot Cooking Light’s recipes are, here’s a recipe I just made (and totally love) for you chocoholics out there – Chocolate Pudding, courtesy of Cooking Light mag.
Chocolate Pudding
6 servings (serving size: about 1/2 cup)
Ingredients
- 2 1/2 cups fat-free milk, divided
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 teaspoons butter
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate, chopped
Preparation
Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.
Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
Nutritional Information
- 246 calories; 9.6 grams fat (sat 5.6g,mono 3.5g,poly 0.5g); 6.4g protein; 35.8g carbs; 0 grams fiber; 74mg cholesterol; 0.8mg iron; 157 mg sodium; 150 mg calcium.
wow this looks yum! thanks
It was my first time entertaining (AND MEETING!) my boyfriend’s parents. I had searched through every cookbook to find the perfect meal for the occasion. After hours of slaving away in the kitchen on a delicious mustard-maple glazed pork roast i find out that they’re both vegetarians, and when i went to bring out my famous chocolate pecan pie, i was told they were allergic to nuts! I was mortified but we all had a good laugh over some take out pizza and ice cream instead
I Looove Cooking Light, hope I win! Thanks for the giveaway
Congrats on the site. Cooking light is handy!
Oh, dear… cooking debacles
Our favorite is the (seemingly unavoidable) raw chicken on the grill fiasco! It’s embarassing, since we certainly know our way around the kitchen (AND the grill). But, it doesn’t matter what technique we use, there is always one piece of chicken that manages to escape being thoroughly cooked! Fortunately, prebaking chicken thighs is pretty fool-proof.
Used to have a CL subscription, but I let it lapse. Would be interested in picking it up again…
This is the same sort of recipe how I would make it!! it is super delicious!
Hi, I love your site! I have it linked to Google Reader, and I use some of your recipes all the time (roasted cauliflower, coconut banana bread…) My funniest cooking debacle happened when I volunteered for a year in Nicaragua at a childrens home. There were 8 of us volunteers staying in one house. Since we had limited ingredients, recipes, and cooking equipment, one of our favorite special occasion things to make were little banana breads. We had a toaster oven and little bread pans and, of course, lots of bananas. It was one of the volunteer’s birthdays, so we made him banana bread, and another girl and I thought it would be festive to sprinkle cinnamon on top. As I sprinkled, I thought, why do I smell cumin? Turns out I grabbed the wrong spice! Luckily we had two more cakes to sprinkle with the right spice, but we sang happy birthday and let him have a bite of the cumin scented cakes first. We laughed so hard we cried!
This is a great recipe. I really like your healthy spin on everyday foods. Eating healthy is one of the easiest ways to live a better lifestyle and have more energy!
Chocolate pudding – wow! I haven’t it in ages because it’s always been the Jell-O pudding cups that I’ve eaten. But creamy chocolate can never go wrong and this recipe wouldn’t make me feel as guilty as those cups.