Photos on Gimme a Little Sugar on the Weekend are originals taken by Miriam Latour and under copyright protection.
Recipes are originals by Miriam Latour, unless otherwise indicated.

Tuesday, March 30, 2010

Too Much Milk: Microwave Milk Pudding & Simple Almond Ice Milk

It happens sometimes... our milkman doesn't get the message that we don't need that extra 1/2 gallon of milk. Today was one of those mornings. I didn't have room for the last quart of milk in the refrigerator, so I had to use it up quickly to make room for the new milk.

For microwave milk pudding, all you need is a large microwave bowl, a whisk, and a small cereal bowl. You will see the term "whisk" a lot in this recipe, because whisking is the key to a smooth pudding done in the microwave.

Microwave Milk Pudding

3/4 cup sugar
3 T cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp unsalted butter
1 1/2 tsp vanilla extract

Whisk together sugar, cornstarch and salt in large microwaveable bowl. Whisk in milk. Cook in microwave on high until you see bubbles start to form around edges. Whisk the contents of the bowl and continue to microwave, whisking every 2 minutes until thick. Whisk together egg yolks in a separate small bowl. Whisk a little of the hot mixture into the egg yolks to warm them up, then whisk the yolks into the pudding mixture until smooth. Cook in microwave until bubbly again. Whisk in butter and vanilla. Allow to cool. Eat warm or completely cold. Top with fresh berries if desired.

Almond Ice Milk is so easy and refreshing. The almond extract makes it taste a little exotic and elegant. You can store leftover ice milk in a plastic sealed container in the freezer.

Simple Almond Ice Milk

4 cups milk
1 cup sugar
1/2 tsp almond extract

Mix together and freeze in ice cream maker according to directions.

Sunday, March 28, 2010

Yogurt Carrot Cake With Creamy Honey Almond Icing

This delicious cake recipe came from Good Eats by Alton Brown. The icing is my own.


    Unsalted butter, for the pan
    12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
    12 ounces grated carrots, medium grate, approximately 6 medium
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cinnamon
    1/4 teaspoon freshly ground nutmeg
    1/2 teaspoon salt
    10 ounces sugar, approximately 1 1/3 cups
    2 ounces dark brown sugar, approximately 1/4 cup firmly packed
    3 large eggs
    6 ounces plain yogurt (I used Greek yogurt)
    6 ounces vegetable oil (I used unsalted butter)


Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Mimsy's Creamy Honey Almond Icing

8oz Cream Cheese
2oz Butter
1/2 cup powdered sugar
1 Tbsp honey
1/2 tsp pure almond extract

Beat until smooth.