• Creamy Rice Pudding

• Dark Chocolate Truffles
• Black Bean Chili

• Chocolate Caramel Sauce

• Julie's Easy Berry Pie

• Quintessential Chocolate Chip Cookie

Creamy Rice Pudding
By Julie Hasson

Makes about 4 cups

• 2 cups Water

• 1 cup medium grain Cal Rose Rice

• 1 1/2 to 2 cups plain or vanilla hemp milk (or soy of hazelnut milk)

• 1/2 cup sugar

• 1 tsp vanilla paste or vanilla extract

• Freshly ground nutmeg

1. In a saucepan over medium heat, combine water and rice and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.

2. Add milk and sugar to cooked rice, stirring well. Return saucepan to stove. Cook over medium heat, stirring continuously, for 15 to 20 minutes or until very thick and creamy. Remove from heat and stir in vanilla paste. Let rice pudding cool slightly before serving. Sprinkle with ground cinnamon before serving.

1. In a medium sized stainless steel bowl, melt the chocolate over gently simmering water. The water should not touch the bottom of the bowl. Turn off the heat and let stand over warm water until ready to use.

2. Remove bowl with chocolate from pot. Add the soymilk, rum and powdered sugar into the melted chocolate, whisking well. Whisk or stir until mixture is thickened. If mixture is still soft, chill briefly until thickened and set.

3. Using the small cookie scoop, scoop out the truffles, forming small balls. Place scooped truffles in a bowl with cocoa powder, making sure to cover truffles completely with cocoa. Place truffles in a shallow container or in small paper muffin cups.

4. When the truffles are all done, refrigerate until ready to serve. Give them a few minutes out of the refrigerator before serving to bring out the flavor.

Makes about 8 cups

• Four 15-ounce cans black beans, drained and rinsed
• One 28-ounce can crushed tomatoes
• 1/4 cup espresso or strong brewed coffee
• 1/2 cup beer
• 1/2 cup water
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoon light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon pureed canned chipotle peppers in adobo sauce, or to taste
• 1 tablespoon ground cumin
• 1/2 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/3 cup chopped fresh cilantro
• 1 large clove garlic, pressed or minced
• 1 to 2 tablespoons masa harina
• Salt and pepper to taste

1. Combine beans, tomatoes, espresso, beer, water, cocoa powder, brown sugar, chili powder, chipotle, cumin, granulated onion and granulated garlic in slow cooker, mixing well. Cover and let cook on “low” for 6 hours.

2. Stir in the cilantro and garlic. Add the masa, mixing well (masa will thicken the chili). Serve with any of the desired toppings.

Chocolate Caramel Sauce

By Julie Hasson

125 Best Chocolate Chip Recipes, Robert Rose Inc., 2003

Makes about 1-1/2 cups (625 mL)

• 1/4 cup unsalted butter (50 mL)

• 3/4 cup packed light brown sugar (175 mL)

• 1/3 cup light corn syrup (75 mL)

• 1/4 tsp salt (1 mL)

• 1/3 cup heavy whipping cream (75 mL)

• 1/3 cup semisweet chocolate chips (75 mL)

1. In a medium saucepan, melt butter over medium heat. Add brown sugar, salt and corn syrup to saucepan. Increase heat to medium high, and, stirring continuously, bring mixture to a boil. Once boiling, it will look like bubbling lava. Boil for 1 minute and remove from heat.

2. Whisk in cream. Add chocolate chips, whisking until smooth. The sauce will look like it’s separating, but will smooth out after a minute or so of whisking.

3. Serve warm over ice cream. Sauce will thicken as it cools.

Julie’s Easy Berry Pie

Serves 8

4 cups fresh berries, fruit or a combination
1 9-inch pastry crust, baked and cooled
1 cup fresh or frozen berries
2/3 cup sugar
3 tbsp plus 1 tsp cornstarch
2/3 cup water
1 tbsp water
 

1. Place the 4 cups berries in cooled crust. Set aside.

2. In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in water until smooth. Stir in 1 cup fresh or frozen berries and bring to a simmer over medium heat, stirring continuously. Cook and stir until mixture is thick. Continue cooking 1 more minute and remove from heat. Whisk in additional 1 tablespoon water and spoon hot topping over berries in baked pie shell. Let pie sit until filling is cool. Cover and refrigerate for four hours before serving.

Tip: Top pie with whipped cream before serving.

Copyright 2006 Julie Hasson

Pie presses can be ordered from: www.birdshillenterprises.com

The Quintessential Chocolate Chip Cookie

Makes about 29 cookies
Preheat oven to 350°F
Baking sheets, lined with parchment paper

3 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp            salt 
1 cup unsalted butter, softened
2 1/3 cups packed light brown sugar
2 tsp vanilla 
2 eggs
2 1/3 cups semisweet chocolate chips   
1 1/2 cups toasted walnut pieces, optional

1. In a medium bowl, combine flour, baking powder and salt.
2. In large mixing bowl or bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy. Add vanilla, mixing well. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat just until combined. Fold in chocolate chips and toasted walnuts, if using.
3. Scoop dough onto prepared baking sheets using a 1/4 cup ice cream scoop or by heaping tablespoons. Bake for 12 to 14 minutes, or until cookies are puffed and pale gold (they will still be soft to touch in center and look somewhat under-cooked). Remove cookies from oven and let cool on baking sheet before removing.

Recipe adapted from 300 Best Chocolate Recipes, Julie Hasson, Robert Rose, 2006

About Julie | Cookbooks | Recipes
What's Cooking | Contact | Home