Chocolate

Ingredients 2 cups whole milk 3 tbl cornstarch 7/8 cup dark brown sugar 2 large eggs 1/2 tsp salt 1 cup heavy cream 4 tbl unsalted butter 1/8 cup scotch whiskey (or any whiskey works well too) 6 ounces bittersweet chocolate finely chopped Instructions In medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt. In large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (>a few minutes). Slowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more). Remove from heat and whisk in the butter and scotch. Spoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight). See notes. Meanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent). Heat the chocolate in a bowl in the microwave until mostly melted. Stir to mix all together until smooth. Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner. Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping). Let set in the fridge for 30 minutes or more. Serve the pudding with 1 or 2 scribbles dipped in the top. One short burst of whip cream on top is nice. Notes Do not short change the pudding mixture set time. This pudding can keep for days so don’t be afraid to make in the morning or the day before. Whisking well is very important. It is super easy for the pudding to come out lumpy if not enough stirring.

Ingredients Ingredients Cheese: ? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated) 2 tbsp cornstarch 1 cup white sauvignon blanc wine 3 cloves garlic minced 1 tbsp lemon juice 1 tbsp brandy or whiskey or cooking sherry or whatever 1 tsp mustard (dijon or stone ground) ? tsp nutmeg Ingredients Broth: 4 full heads of garlic 3 tbsp olive oil 1 onion finely chopped 1/2 cup sherry wine (or red wine) 6 cups chicken broth Salt and pepper to taste (a decent amount) Ingredients Chocolate: ...

Ingredients Cake: 2 cups sugar, white 1.75 cups all purpose flour 0.75 cup cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup milk (whole preferred) 0.5 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Frosting: 0.5 cup butter 0.67 cup cocoa 3 cups powdered sugar 0.33 cup whole milk 1 tsp vanilla extract Instructions Preheat oven to 350°F and grease two 9" round baking pans Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on med speed 2 minutes. Stir in boiling water (this makes it thin). Pour into pans and bake 30-35 minutes. Cool completely before adding frosting Frosting: Melt butter and stir in cocoa. Add powdered sugar and milk, beating on med speed. Add more milk if needed. Stir in vanilla. Makes about 2 cups total