Maggot Pudding with cockroaches for The #GreatHallowTweet Bloghop

Day 2 of The #GreatHallowTweet Bloghop and I give you maggot pudding with cockroaches. Sounds delicious, huh? Don't be afraid...it really is tasty!

Make sure to visit the links on the sidebar for more Halloweenie treats!!

Maggot pudding with cockroaches

1 3/4 cup water
1/2 cup rice
1/8 tsp salt
1/2 cup fat free milk
3 Tbsp honey
1/4 cup cranberries, or more for your tasting

Put the water in a medium saucepan and heat on medium heat until boiling. Add rice and salt and cook until water is absorbed, about 30-45 minutes. Add the milk, honey and cranberries and cook for 10 more minutes until thickened and creamy. Serve warm or chilled.

Chocolate Pudding Cake

I am currently addicted to Cooking Light Magazine. There are so many great looking recipes and all that I have tried have come out tasty. I have tried a couple of dinner recipes and they have turned out as well. This is another great one that will be made over again. You really can't go wrong with a slightly crunchy top with moist cake in the middle and as the base a warm pool of chocolate lava. Top it off with some no sugar added vanilla bean ice cream and you are still within the limits of still being a little bit better for you.

I should mention that this recipe was originally Mocha Pudding cake, but since the hubby and kids are very fond of mocha, I left that part out. :)

Chocolate Pudding Cake
From: Cooking Light

1 cup all-purpose flour
1 cup sugar, divided
6 Tbsp unsweetened cocoa, divided
1 1/2 Tbsp instant coffee granules
2 tsp baking powder
1/4 tsp salt
1/2 cup 1% low-fat milk--I used fat free milk
3 Tbsp vegetable oil
1 tsp vanilla extract
Cooking Spray
1 Cup boiling water
Vanilla love fat ice cream

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8 inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 Tbsp cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350 degrees for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Do not over bake. Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 9x13 inch baking dish; bake at the same temperature and time/

Triple Chocolate Cake

Can something this decadent be delish and still be not bad for you? The answer is YES!! I found some old Cooking Light magazines at a yard sale a couple of weeks ago for 25 cents, so I had to buy everyone they had. This recipe was in one of them. With trying to watch my blood sugar and eat healthier and getting my family eating healthier I knew that this one was one that I would have to try. Everyone in my little clan has a sweet tooth, so trying to find the balance between having the sweets and still being somewhat healthy has been some sort of a challenge. This cake was the perfect thing for the weekend. The texture is a little "spongy" as Blake my 12 year old described it, and the batter is a little thicker than a normal cake batter would be.

Triple Chocolate Cake

By: Cooking Light

1 (18.25 oz) package devil's food cake mix--I used a dark chocolate mix

1 cup fat free sour cream

1/3 cup fat free milk

1/4 cup vegetable oil

1 tsp almond extract

3 large egg whites

1 large egg

1 (3.9 oz) package sugar free/low calorie chocolate pudding mix

Cooking Spray

1 cup sifted powdered sugar

4 tsp fat free milk

1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Combine first 8 ingredients in a large bowl; beat at low speed for 30 seconds. Beat at medium speed 2 minutes. Pour the batter into a 12 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.

Combine powdered sugar and 4 teaspoons of milk in a small bowl, and drizzle over cake. Let stand 10 minutes. Place chips in a small heavy duty zip top plastic bag; seal. Submerge bag in very hot water until chips melt, or microwave at medium high for 1 minutes. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.

Rice Pudding

Here we are again for my choice of the cookbook challenge with Megan of Megan's Cookin and I chose Rich Risotta Rice Pudding from Jill O'Connor's Sticky, Chewy, Messy, Gooey. If I haven't said it before, I really like this book. It is really a girly book, dressed in pink, blue and brown, and it is full of great looking recipes.

Megan made this pudding before I got around to making it and she had trouble with it thickening. She described hers as a sweet rice pudding soup, so that had me a little discouraged. So, I made a couple of changes. I used just a plain long grain rice, used 2 percent milk and I halved the recipe and it came out just fine. It thickened up nicely. Now, that could be because I let alot of the liquid boil over and out of the pot, and down into the eyes of my stove. Not a pretty sight, but at least the pudding thickened!

Don't forget to check out Megan's adventure with this pudding and I can't wait to see her choice for the next round.


Rich Risotto Rice Pudding
By: Jill O'Connor

1/2 cup arborio rice
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
1/4 tsp cinnamon
1/4 tsp salt
2 large egg yolks
1/2 cup heavy cream
2 tsp vanilla extract
Freshly grated nutmeg (optional)

Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes. Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)

In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding. Remove the vanilla bean. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, at least 2 to 3 hours. Serve cold.