The Best Chocolate Pudding You'll Ever Have (in 15 minutes!)

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If you grew up in the eighties, like me, your main memory of chocolate pudding might be those plastic cups you buy at the grocery store. Great for an eight-year-old, not so much for a grown-up. Real chocolate pudding should be rich, decadent and bursting with chocolate flavor. An incredible way to end an evening. Luckily for us, Kristin of Pastry Affair has agreed to share her best recipe (and it takes only 15 minutes!)...
The Best Chocolate Pudding You'll Ever Have
By Kristin Rosenau of Pastry Affair

Warm or cold, pudding cups were a part of my childhood routine. I even had a special pudding-eating spoon. Long and skinny, it was the smallest spoon we had in the house (which meant that I got to draw out the satisfaction of eating the pudding much longer than anyone else). Nowadays, even though there seems to be a countless number of flavored puddings and custards, I always come back to good old-fashioned chocolate. Sometimes you just shouldn’t mess with an original.

Chocolate pudding is surprisingly easy to make, and takes only fifteen minutes to whip up from start to finish. The pudding is thickened with a combination of cornstarch and egg yolks, which gives it a custard-like quality. A mixture of cocoa powder and melted chocolate lends a proper chocolate touch, while whole milk gives the pudding a rich and creamy flavor. (Two-percent milk would be a great alternative if it's all you have in the house, but I would not use a milk lower in fat—the pudding will lose a little of its magic).

The real secret to this recipe is the addition of salt and vanilla extract. Both ingredients provide a contrasting flavor to the sweet chocolate, and the combination of the three takes the flavor of the pudding from one-dimensional to downright delicious. This chocolate pudding may be simple, but simplicity is often just what we need.

Recipe: Chocolate Pudding
Makes 6 1/2-cup servings

You’ll need:
3 cups (710 ml) whole milk
1/3 cup (75 grams) granulated sugar
2 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
2 large egg yolks
3 oz. (85 grams) dark or semi-sweet chocolate, finely chopped
1 tsp. vanilla extract

In a small bowl, whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.

In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat. Stir frequently so as not to scorch the bottom. As soon as milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2-3 minutes.
Remove from heat and stir in the chopped chocolate until it is completely melted and the pudding is smooth. If there are any small lumps, you may optionally run the pudding through a fine mesh strainer to remove them. Stir in the vanilla extract.

Serve the pudding warm or cold, with a sprinkling of powdered sugar or nuts, or a dollop of whipped cream. The pudding will thicken up quite a bit when cooled.

WOW. Thank you, Kristin!

P.S. More best recipes, including the best chocolate chip cookies, the best salted caramel brownies and the best chocolate ice cream.

(Recipe and photos by Kristin Rosenau of Pastry Affair. Thanks to Shoko for helping with this series.)

Travel-themed week

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It's fun to daydream about travel—especially during the winter months—so I'd love to post all about travel this week. The big question is: If you could beam yourself anywhere right now, where would it be? The photo above is from the south of France, and for ages I've also really wanted to go to Portland, which seems like an amazing place. What about you?

P.S. Past travel weeks.

(Top photo by Laure Joliet of St. Jean Cap Ferrat in France)

Do or Don't: Naked babies at the beach

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The last time we were at the beach, something surprising happened...

We didn't have Toby's swimsuit with us, so I just stripped off his clothes and diaper without thinking twice. He scampered around starkers, happy as a clam, putting his toes in the water and running on the sand. After all, the beach wasn't crowded, there were mostly young families, and he's only two years old. Plus, our cousins and I had run naked around the beach a million times when we were little, so it seemed like a regular part of childhood. Totally par for the course.

But.

That day, although the parents nearby were chatting with us nonchalantly, I noticed a few glances from other grownups. Maybe I'm imagining it? I thought.

Then a seven-year-old girl came over to ask Toby, "Why are you naked?" I explained to her that we forgot his bathing suit, so he was just swimming naked that day. She looked perplexed.

A few minutes later, we were walking down the beach, and I heard a group of young kids giggling and whispering, "There goes the naked baby!"

Wait, I thought with a forehead slap...was his nakedness a faux pas?

In the end, I decided to put his diaper on and let him run around in it, which was fine, even though it got heavy and soggy from the water. Of course, I didn't want to make people feel uncomfortable, and I didn't mind what he wore.

But it made me wonder...is it not socially acceptable to have a naked toddler at the beach? Maybe I'm just used to swimming in my grandparents' tiny village where everyone knows each other. Maybe it's less appropriate when you don't know the crowd personally? Maybe this crowd was more reserved than elsewhere? Maybe it's just less appropriate these days, in 2013?

I'm so curious and would LOVE to hear your thoughts! Maybe also mention where you're from, since it might be interesting to hear if various states/regions/countries feel differently. (Regardless, I'll remember Toby's swimming suit next time:) Thank you so much!
(Photos by our friend Sharon when we were in Fire Island last summer)

Write Press Releases that Grab Peoples' Attention

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By Frederick Vickers

There are so many different aspects of both online and offline business that have the potential for overwhelming anyone. All the old vets of internet marketing who pioneered press release went through that and know the deal.

The primary reason for using freelance help is to allow for more time on activities that directly impact revenue.

We are not quite done with our discussion, and if you are like us the gears would be turning with fresh ideas.

While companies selling physical products like luxaflex blinds may find this marketing strategy is very useful and diverse, it just depends on your particular situation. There is a lot to consider when you are contemplating all new promotional activities. Very many online businesses are extremely serious, and therefore they will always be interested in adding new revenue streams. Perhaps that easiest path to growth is through scaling existing campaigns, and then seek to add what you can that is all new. In the end, a long time from now, just be sure you do not look back and wish you would have considered more options. Your press release's first paragraph is really important and that is why you need to be choosy about which information is included in it. Make sure you include the basics as people are going to have questions right in the start; answer their questions related to where, how, why and when right in the first paragraph, so that they don't really have any doubts and are comfortable moving forward.

You can take any one of these methods and really go all out in your business because they will open up new venues for you, to be sure. You will be positioning your self for the greatest gains with this simple approach. One thing you can easily do is test these tips and look at examples and case studies such as the company that sells luxaflex blinds using this marketing strategy, on a small scale, and that is another approach we tell people to try - just do a small test and decide. Not necessarily at all with what we are talking about today, but there are other methods and ideas that are sold and not really the best choices for people to use.

If you are really new, then you have to know the importance of performing background research on any method that you are not familiar with. If you are not careful about what you do, then you can easily start method-hopping and getting nowhere. That experience is very common with web marketers who are relatively new and with little experience. We really pretty much do not care who it is, if something is new to you then you have to preform some research to get another side of the story. Maybe you have already had experiences in which smart homework saved you some money. In order to find success with your press release, you need to focus on some of the vital elements such as the headline. If you don't have a good headline then nobody is going to read your press release. The level of exposure that you get with your press release is completely dependent upon how well you can reach out to your target audience and impact them. Look around to see how other press releases out there have crafted their headlines so that you can emulate them while you work on conveying your own message to your readers. Do not be scared to experiment with your headlines and make changes.




About the Author:

Just about everybody who starts an online business goes through similar experiences; for example, there is a lot to be found about baby sleeping bags with sleeves strategy and their press release but you need to be careful. There can be many reasons, discussed at stop smoking London website and see their press release tips, with that as well as successful press release, so it can tough to pinpoint the exact cause. No need to bang your head against the wall, anymore, concerning this issue. We all make mistakes and have be down the same road; so do not feel like something is wrong with you.

The Best (Rosemary Parmesan) Popcorn You'll Ever Have

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What's cozier than curling up on the sofa to watch a movie with a big bowl of popcorn? And buttered popcorn is great, but other toppings take it to a new level. Here, Siri from Siriously Delicious shares her delicious recipe...

The Best Rosemary Parmesan Popcorn You'll Ever Have
By Siri Pinter of Siriously Delicious

I discovered this popcorn on a wintery day in New York City a few years ago. We had ducked into a bar for some beers and the bartender placed a bowl of popcorn in front of us. To the eye it looked like an average snack but after one bite, we were desperate to know what made it the best popcorn we had ever put in our mouths. A few fresh ingredients had done the trick: rosemary-infused olive oil and grated Parmesan.

Can you imagine: the best popcorn you've ever had and no butter?! The rosemary—earthy and aromatic—pairs beautifully with the nutty, salty Parmesan and, of course, there's nothing more addictive than a batch of freshly popped popcorn. I was destined to go home to create my own and very pleasantly surprised at how easy it was to pull off.

The longer you infuse the oil with the rosemary, the better (and the leftover oil is perfect for pasta or chicken or drizzled over salad). But even if you throw this together at the last minute, your friends will be begging you for the recipe. Instead of sharing, gift them a bag and keep the recipe a deep, dark, delicious secret.

Recipe: Rosemary Parmesan Popcorn
Yields: 16 cups

For the oil:
2 cups extra virgin olive oil
6 rosemary sprigs

For the popcorn:
1/4 cup rosemary oil
1 cup popcorn kernels
Grated Parmesan (to taste)
Sea salt (to taste)

To make the oil, combine olive oil and rosemary sprigs in an airtight container or jar and refrigerate overnight (or up to 3 weeks).

To make the popcorn, heat oil and 1 kernel of popcorn over medium-high heat in a large pot. I like to add some of the rosemary leaves from the oil as well. Once the kernel pops, add the rest of the kernels and cover. Listen closely; once popping subsides, remove from heat. Add Parmesan and salt, and shake up the pot to stir. Taste, and add more cheese and salt as needed.
What else do you guys put on popcorn? Thanks, Siri!

P.S. More best recipes, including avocado salad and homemade hummus.

(Recipe by Siri of Siriously Delicious; photos by Chasing You Photography. Thanks to Shoko for helping with this series.)

7 Valentine's Day gifts

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Valentine's Day is just over a week away, so if you're looking for some treats, here are seven ideas...Silk flowers to look pretty on a desk all year, $20 to $24.
Wildflower candle to make your home smell like spring, $30.
Heart cheese that tastes like buttery Brie, $15.99. (They also have chocolate cheese!)
X-O temporary tattoo, $5.30, or sparkly heart temporary tattoo, $5, to wear all day.
Sexy silk lingerie, $130.
Love-etched bottle to use for water every night (or lemonade in the summer). $24.
Morse code necklace or bracelet, saying "amore" or "love," $80.

P.S. A kissing tip from Joan Rivers, and the #1 trick to make a date night sexier.

The Best Chocolate Pudding You'll Ever Have (in 15 minutes!)

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If you grew up in the eighties, like me, your main memory of chocolate pudding might be those plastic cups you buy at the grocery store. Great for an eight-year-old, not so much for a grown-up. Real chocolate pudding should be rich, decadent and bursting with chocolate flavor. An incredible way to end an evening. Luckily for us, Kristin of Pastry Affair has agreed to share her best recipe (and it takes only 15 minutes!)...
The Best Chocolate Pudding You'll Ever Have
By Kristin Rosenau of Pastry Affair

Warm or cold, pudding cups were a part of my childhood routine. I even had a special pudding-eating spoon. Long and skinny, it was the smallest spoon we had in the house (which meant that I got to draw out the satisfaction of eating the pudding much longer than anyone else). Nowadays, even though there seems to be a countless number of flavored puddings and custards, I always come back to good old-fashioned chocolate. Sometimes you just shouldn’t mess with an original.

Chocolate pudding is surprisingly easy to make, and takes only fifteen minutes to whip up from start to finish. The pudding is thickened with a combination of cornstarch and egg yolks, which gives it a custard-like quality. A mixture of cocoa powder and melted chocolate lends a proper chocolate touch, while whole milk gives the pudding a rich and creamy flavor. (Two-percent milk would be a great alternative if it's all you have in the house, but I would not use a milk lower in fat—the pudding will lose a little of its magic).

The real secret to this recipe is the addition of salt and vanilla extract. Both ingredients provide a contrasting flavor to the sweet chocolate, and the combination of the three takes the flavor of the pudding from one-dimensional to downright delicious. This chocolate pudding may be simple, but simplicity is often just what we need.

Recipe: Chocolate Pudding
Makes 6 1/2-cup servings

You’ll need:
3 cups (710 ml) whole milk
1/3 cup (75 grams) granulated sugar
2 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
2 large egg yolks
3 oz. (85 grams) dark or semi-sweet chocolate, finely chopped
1 tsp. vanilla extract

In a small bowl, whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.

In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat. Stir frequently so as not to scorch the bottom. As soon as milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2-3 minutes.
Remove from heat and stir in the chopped chocolate until it is completely melted and the pudding is smooth. If there are any small lumps, you may optionally run the pudding through a fine mesh strainer to remove them. Stir in the vanilla extract.

Serve the pudding warm or cold, with a sprinkling of powdered sugar or nuts, or a dollop of whipped cream. The pudding will thicken up quite a bit when cooled.

WOW. Thank you, Kristin!

P.S. More best recipes, including the best chocolate chip cookies, the best salted caramel brownies and the best chocolate ice cream.

(Recipe and photos by Kristin Rosenau of Pastry Affair. Thanks to Shoko for helping with this series.)