So always expect the unexpected, or maybe not so unexpected if you think about it. Brand new kitchen addition downstairs, old unrenovated bathroom upstairs, a ceiling that houses a warren of pipe and valves and stuff over said new kitchen and well…you may just be able to take a shower without going upstairs. Yes, it was a mess but luck, and a good contractor was on our side. Our planned holiday decorating was pushed back a bit. I don’t enjoy delays but we seem to be back on track. I was craving a bit of comfort, however, and what is more comforting than smooth, homemade rice pudding, with the added convenience of a slow cooker. Plus, your house will smell great!

The Usual Cast of Characters

• 4 cups milk
• ½ cup white sugar
• ½ cup long-grain white rice
• 1 tablespoon margarine
• 1 large egg
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ⅛ teaspoon salt

The Steps to Glory

1.Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

2. Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

3. Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn’t cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

4.Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

So rich and creamy, the perfect comfort food.

Metamorphosis

It was a long week…I saw this recipe…I had all the ingredients…I made it…all was right again.

The Usual Cast of Characters

1 frozen puff pastry sheet 

2-3 small/medium apples, peeled (I used a both Granny Smith and Honey Crisp) 

2 Tbsp. brown sugar

2 Tbsp. granulated sugar

2 Tbsp. lemon juice, fresh

1/2 tsp. pure vanilla extract

dash of salt

pinch of ground cinnamon and nutmeg

2 Tbsp. butter, cut into small cubes

1/3 cup preserves ( I used Pumpkin Spice)

The Steps to Glory

1. Allow puff pastry to thaw at room temperature for ~30 minutes.

2. Slice the peeled apples ¼ inch thick. Add them to a mixing bowl.

3. To the apples, add the sugars, lemon juice, vanilla, salt, cinnamon and nutmeg. Stir to combine and set aside. 

4. Preheat the oven to 400°F

5. Unwrap the thawed puff pastry and remove the paper, place on work surface, lightly flour the pastry and roll it out.

6. Score the pastry using a sharp knife around the edges, about ¼ inch from the edge. It should not cut all the way through, you’re basically making a square inside so the edges will puff up properly as it bakes.Then poke the inside of the puff pastry all around with a fork.

7. Spread an even layer of preserve on the bottom of the puff pastry. I just used the back of a spoon to make it even.

8. Arrange the apples on top, leaving the juices behind, making them in a pretty pattern. Just make sure they aren’t piled on top of each other too much because it will get mushy. Dot cubed butter over the tops of the apples. 

Bake for ~30 minutes or until the pastry is golden and the apples are tender

And a flashback for the Princess…

Metamorphosis

What a beautiful fall we are having in Annapolis. Clear, warm (almost hot!) days with chillier evenings made for a fire-pit or cozy sweater. Halloween has come and gone and with that October is a wrap. Where is the time going? I love the fall and I am in no hurry for the festive holiday season. Let’s give Thanksgiving it’s time and space.

One place I always enjoy during the beautiful fall is our porch. Come on up, there is always room for one more.

Metamorphosis