This goes beautifully with the Blackbery Chipotle Steak Sauce. It has a smoky chocolate flavor that is brightened with the citrus kick of cardamom. Smoked paprika and a pinch of chili powder round it out nicely.
Steak rubs help to add a nice crusty sear the the steak and seal in flavor as well as adding flavor of their own. This one is quite dark and you will need to check your internal temperature often to keep it from over cooking.
This is super easy to make. Continue reading
Valentine’s Day probably should be renamed Uber Fancy Dessert Day. It is certainly the day when we seem to crave the most intricately put together desserts whether we make them ourselves or buy them elsewhere.
Puff pastry isn’t hard to make from homemade but you can also buy it from the freezer section of most grocers. Continue reading
Filed under Dessert, Pies and Pastries
I am going to lose track of pecan pies. 
I am still on my quest for the perfect pecan pie. This one was good, it set up nicely and it was sweet and nutty. The pecans floated to the top and there was plenty of “pecan pie goo” underneath. All in all it was very traditional. It also uses corn syrup; an ingredient I am trying to stay away from.
I was completely happy with the texture and on a scale of 1 – 10 I give the flavor a 9. If you don’t have issues with corn syrup and if you like a very traditionally flavored pecan pie this may be your favorite recipe. Me? I am still looking…I am going to experiment with either caramel or buckwheat honey next. Continue reading
Filed under Dessert, Pies and Pastries
January screams for easy bar cookies like blondies and brownies, don’t you think? I mean, most of us are so done with the dainty and fancy, the time consuming and caloric, the stressful and temperamental creations we challenged ourselves with in December.
No, for January? You want something easy that you can throw together, bake, and eat before anyone else gets home and realizes you have just broken your New Years Diet Resolution. If you are gonna be sneaky…you gotta be fast.
These are fast. The entire house will smell like pure deliciousness so I suggest you get a Buttercream or Sugar cookie candle to cover the evidence. These are also amazingly good. Let’s not discuss calories, k? Thanks. Continue reading
Filed under Bar Cookies, Dessert
I am not even sure where to begin with this post. Banana pudding, for me, is not a childhood memory. I lived on the East Coast until 1972 and though I know the joys of real pot pie (wet), real pretzels taken from a cart by an old man with dirty hands (Dad said it added to the flavor), and Pizza (sorry Chicago) I was unaware of the existence of banana pudding until about 1975 when I started dating someone whose grandmother introduced me to both banana pudding and real sweet tea.
Banana pudding can be the most amazing stuff you ever put in your mouth if done right and it can be downright disgusting if not. Can you take shortcuts and use instant puddings? Sure…you can also build a house with low grade lumber if you want to, but you may be sorry in the long run.
In order for banana pudding to have the right,creamy texture and sweet, rich flavor you need eggs. Lots of them. Beaten until they are rich and thick. Skimp on the eggs and you might as well make something else. Yes it will be fattening. Yes it will be high in cholesterol. Yes it will be expensive. Yes, it will be ethereal, amazing, and potentially an out of body experience.
Don’t make this for Christmas dinner. Keep it instead for that night when you a changed a flat in the cold, found out you had the wrong size spare and trudged three miles through sleet to get help. Save it for a night when you want to watch a chick flick and cry. Save it for a night when the family is doing a 120000000 piece puzzle of Einstein’s brain or playing Monopoly.
Banana pudding is like your favorite sweats. Comfortable, warm, not elegant or spectacular. You can leave off the meringue if you like and use whipped cream. I use meringue if I am not planning on making angel food cake because there are a lot of egg whites. Heck, use both!
Just make sure the meringue is a good, thick consistency.
Also… you can make homemade Nilla wafters that are fabulous (Recipe in my book 
) or you can buy Nilla Wafers but please don’t use the off brand. The flavor is different. The bananas should not be overly ripe… not like for banana bread but they should be ripe enough to have deep banana flavor.
You can serve this warm or cold. I prefer it warm.
Rich, creamy Southern banana pudding chock full of ripe bananas, Nilla wafers and a splash of good Kentucky bourbon. Add a cloud of sweet meringue and you have classic comfort food.
Ingredients
Instructions
Notes:
Want to cut calories? These are generous servings. Increase the total servings to 16-20 and cut the calories, fat, and carbs in half. Really cut calories? Serve it in stemmed cordial glasses as a small dessert.
images: marye audet
Filed under Dessert
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Hi, and welcome to Restless Chipotle! Get ready to channel your inner tart and create irresistible delights! 
