Oh my goodness, guys. Guess what?
I’ve been blogging for a year.
I never dreamed when I started this little ol’ blog just how much fun I would have. And how much I would learn. Seriously, when I dove into this hobby, I knew absolutely zero about blogging, or the technology that went along with it. I’m still learning–every day. I want to thank you all, so very much, for following along with me on this journey. Especially those of you who even bothered to stop and read my blog when my posts looked like this.
The very best part of blogging is something I never expected–forming friendships with readers and other bloggers. Also, it’s so nice to know there are other
crazy people like me out there who sort of have a freak out moment if their family tries to eat something that hasn’t yet been photographed.
Anyway, I wanted to say thank you. For reading, pinning, following me on Facebook, sharing your own stories and recipes, and for giving me a small little corner of the world to call my own. And if I could give you all a boatload of hugs and presents, I would.
But I can give one of you this cookbook from Lindsay Landis, of Love and Olive Oil.* Surely you’ve seen it. And if you haven’t yet, you need to.
A.MA.ZING. I had it on pre-order from Amazon since February, and it finally showed up on my doorstep last week. I haven’t been able to put it down, and I’m seriously considering just working my way through it, cover to cover. Cookie dough stuffed cinnamon rolls? I’ll take two, please. Cookie dough brownies? ‘Smores? Blondies? Um hmm, sign me up! How can you go wrong eating eggless cookie dough?
The answer: you can’t.
Doodle and I made this pudding the day the book arrived, since I had all of the ingredients already on hand and I couldn’t wait to test out one of the recipes. It was quick and easy, extremely smooth and creamy, and yep–tasted just like cookie dough.
Is it wrong that I hid the last bowl of this in the back of the fridge, telling the rest of my family it was all gone?
- ¾ cup light brown sugar, divided
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- 2 cups whole milk
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- mini-chocolate chips
- In a medium saucepan, whisk together ½ cup of the sugar, salt, and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and whisk until thick, about 5 minutes longer.
- Remove from heat and stir in remaining ¼ cup sugar, vanilla and butter, until smooth.
- Pour pudding into serving bowls. Cover with plastic wrap, pressing onto the surface of the pudding to keep a skin from forming. Chill until set. Sprinkle with chocolate chips and/or whipped cream prior to serving.
If you’re interested in winning a copy of Linday’s book for your very own, please enter my little giveaway. Contest closes July 5th at midnight CST – U.S. shipping addresses only. This is my first time using Rafflecopter, so here goes. Good luck!
a Rafflecopter giveaway
*I sponsored this giveaway myself. As much as I wish I could say it was so, Lindsay has no clue who I am.