so i guess i've been going with the alliteration theme here. whatever-- it works. all i can say is i've been in a funk. walking through the aisles of "Provigo," only ready-made food seems to catch my eye. amy's frozen mac 'n' cheese, bagel bites, wait for it...POP TARTS. yes i said it. i'm embarrassed. i would like to take back those 400 calories per serving pleaseandthankyou...
with ultimate season winding down now i've had time to browse through the septemper edition of "bon appétit" (
though really mostly on the toilet). but alas! it's near Thanksgiving time for all you expats reeling to get through the next few weeks in the great white north up here in canadia. i figured it would be appropriate to wring in the next month and next issue of bon appétit with a recipe to ease me into the cooking swing again. i actually made this family cake recipe for rookie night in september-- just threw out the last 2 pieces my roommates never got around to munching down-- but the perfect combination between ease and taste fits my mood quite well-- for now.
the holy trinity:
petit buerre biscuits, baker's semi-sweet chocolate, and *jello* instant vanilla pudding
the "how-to": cream together a pint of heavy cream with a packet of instant vanilla pudding
make 2 cups of hot coffee, then scald your fingers by dipping the buttery biscuits into said coffee (just before becoming too mushy to take out as a whole) and layer them in a pan
spread some cream on top and repeat
finish off with a layer of coffee-dipped petit buerre and then melted semi-sweet chocolate (it is better if the chocolate is more liquid-y so that it doesn't freeze over in the fridge. i suggest adding butter when melting it). looks willy-wonkafied
let sit for at least a few hours in the fridge, this cake gets better with age
...just like my mom
