Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)


The past seven days have been a quest to use up a tupperware of 24 egg yolks before they went bad. I did it. Here’s the last thing I made:


3 egg yolks
1/4 c sugar
1/2 c milk
1/4 c low-fat cream cheese
3 oz chocolate
1 tbsp corn starch (if you need it)
1 tsp vanilla extract

Beat the yolks, sugar, and milk really well. Put it over low heat and keep stirring. (Do not stop stirring or you’ll get an omelette.)

When it gets pretty warm, add the cream cheese and let it melt (keep stirring). Add the chocolate in small chunks, a few at a time, stirring until it melts. Keep stirring until the mixture has started to thicken a little bit. If you need it, you can add some corn starch – it’s better to take it off the heat before it’s completely thickened than risk getting scrambled eggs.

When it’s cooled a bit, add the vanilla.


Other things I made with 24 egg yolks:

Bread pudding in the microwave: D
Bread pudding in the microwave, second try: D
Lemon curd: A+
Vanilla ice cream: B-

Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)

Brownie Vanilla Coconut Milk Ice Cream

It has arrived.

It’s pink!

Remember when I said that I had big plans for Sunday’s brownies?  Well, this was my plan.


“It’s nice”
– Leandro


400g coconut milk
1/3 cup soy milk
4 egg yolks
1/2 cup sugar
pinch salt
2 tsp vanilla extract
1/2 tray of brownies, cut into small cubes and frozen overnight


Coconut milk and soy milk go into a double boiler.


Eggs are whisked and tempered with hot coco-milk.


Add sugar and whisky whisky.



Aww, look how cute they are.  Maybe I will keep them.


Add vanilla once the ice cream base has cooled a bit.  Let it chill in the fridge until it’s really cold.


After churning in the machine, ice cream will be at soft-serve consistency.  At this stage, frozen brownie cubes were added to the ice cream and it was put in the freezer to harden.

And the final result…


Eaten while watching Game of Thrones.  What new adventures will my pink ice cream machine bring next?!

Brownie Vanilla Coconut Milk Ice Cream

Gluten-Free Brownies (Made With Rice Flour)

When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often.  “Got to try out this recipe before I make it for anyone else.”

You’ll need to make every new thing at least twice…three times if it was really good.



Baked goods up the wazoo.  Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.


“Chocosensational…they are nice and makes you fuzzy”
– Leandro


1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
3 eggs
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch

Chocolate + butter
3 eggs.  Why not.
The rice flour…looks like a giant bag of baking soda.




Such silky batter.  I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.

Baked for 27 minutes on “medium.”

Quite spongy and more cake-like than brownies.

Very fudgy, though.

Yes, I cut out the middle piece because I’m an animal.


Not bad.  I’ve got big plans for the rest of this pan of brownies.  Stay tuned…

Gluten-Free Brownies (Made With Rice Flour)

Deep-Fried Oreos (and Other Cookies)

Six days later, my house still smells like fried food.


It was worth it, though.

Step 1: mix yourself some pancake batter.


Step 2: Oil-heating.  This is when it started to get stinky.


The victims – about to take a bath in pancake batter.


Time to fry.  I didn’t have a fry thermometer, so I didn’t realize how hot I had let the oil get.  (Probably why it stunk so much.)  I didn’t even have time to get a pic of the first batch frying because they turned black so quickly.



The cut-cookie money shot is slightly less glamorous this way.


On to the next batch.  I managed to get a pic of them frying this time:

How cute

Second batch turned out slightly better.


Next let’s try some chocolate Toddy cookies.


The finished spread!

Left to right: Oreos, alfajors, and more Oreos/Toddys

I had a little bit of pancake better left over, so I dumped it in the oil by itself.  It made an interesting shape.


Fried cookies: a fun but smelly baking alternative.


Deep-Fried Oreos (and Other Cookies)

Oreo Rice Banana Brownies

What to do with leftover Oreo rice?  The only thing I know how with

AAAUUGHHHHHHH WHYYYYYYYY didn’t I put it in the food processor?!?!?!!  That way there wouldn’t be awkward disgusting grains of rice in my brownies.  I DON’T FORGIVE MYSELF FOR THIS I AM SO STUPIIIIDDDDDDDD

Ok back to the recipe.  But really, I am stupid.

With my leftover Oreo rice, I did the only thing I know how with chocolatey starchy goops: turn them into brownie batter.

With chocolate milk powder on top, because I’m disgusting


4 oz semisweet chocolate
3 tbsp butter
1 egg
1 mashed banana
1/3 c sugar (half brown, half white)
1 tsp vanilla extract
1 batch Oreo rice


Melt the chocolate and butter in the microwave and mix them together.  Let it cool a minute and then mix in the egg and sugar.  Stir in the mashed banana and vanilla.

Mix in the Oreo rice.  If you aren’t as stupid as me, you would run it through the food processor first so that you don’t have huge nasty-ass chunks of rice in your nice brownies.

Bake in a buttered 8×8-inch pan at “medium-low” for about 25 minutes.


Very moist and chocolatey, but about as tasty as you would expect a brownie full of rice to be.  Not sure I will serve this to anyone.

Oreo Rice Banana Brownies

Oreo Rice (CRAP)

I’m sorry, Mom.  My Oreo rice wasn’t good.  I guess I wasn’t the right person to carry out your dream.

I let you down.



Oreo rice photo journal

Step 1. Gathering the ingredients.

Oh, yeah – I substituted soy milk for milk.  That might have had something to do with it.

Step 2. Butter in a pan…waiting for some rice grains which it can lovingly coat.


Step 3. Rice + soy milk in the pot.

Forgot to stir the rice in the butter, which made for some nice sticking later.

Step 4. Once boiling again, added the Oreos.

This photo is upside-down but I am too lazy to fix it

Step 5. After letting it cook covered for 15 minutes.  Didn’t add enough soy milk from the start, so I had to supplement with more and leave it to cook for a while longer.

Ever had your house smell like rice and Oreos at the same time?  I have.

Step 6. Eating my disappointment.


I topped mine with dulce de leche.  The white stuff was more soy milk that I poured on top in an attempt to make it creamier.  (It was unsuccessful.)


Oreo Rice (CRAP)