Uncool Fudge

Last Sunday, when I made 12 sweet potato truffles and ate all 12 in the space of six hours, also in the middle of writing Tuesday’s giveaway post, I fully intended to post the truffle recipe today. On Monday, being on an unusual dessert kick, I unintentionally developed an avocado fudge recipe – well actually I saw the Avocado Fudge on La Fuji Mama’s site a few days before, and that was lurking in the back of my brain. But haphazard blender experiment turned into a full-blown diva, blowing my innocent little truffles out of the water. I mean, it kicked them in the pants, poor little gals. Sweet potatoes, passed over? Blasphemy! Or a testament to how much I love this fudge. I became a woman obsessed – fudge for breakfast, fudge as a snack, fudge for dinner. Well part of dinner anyway. Salad + fudge became a balanced meal, for dinner but also for breakfast…I know it is unconventional, but that’s the point!

Blueberry Pudding Cake

Guys. GUYS. We have a huge winner. A rousing success. A simple, delicious, throw together summer dessert that leaves families fighting over the cake pan as soon as it’s cool enough to touch. I knew from the minute I saw this cake on Shutterbean that I had to recreate it. It took three tries, but each one was even better than the last, and from the beginning this cake has flown out of the pan, inhaled by my family. Team Johnson could not get enough. The latest version, paired with a sumptuous vanilla ice cream recipe from Simply Bites, is the best yet. It screams summer dessert – easy, bursting with fresh berries, and perfect with a scoop of ice cream on a warm summer night.

Sweet Potato Puddin’ Spread

I have a really hard time taking myself seriously when I write “puddin”. I am not a Southern lady and I do not dole out terms of endearment like synonyms for dessert. But “pudding spread” just doesn’t work for me, and this creamy, indulgent creation isn’t pudding at all. So, somehow my rationale is if there isn’t a “g” at the end there is no false advertising on my part.

This is a random snack/breakfast treat that I created on impulse a few weeks ago. Made with roasted sweet potatoes, coconut milk, chestnuts, nut butter, and some spices, it doesn’t have any traditional pudding ingredients that I know of, but the texture, and delight with which I consumed it, reminded me of pudding. White sweet potatoes are perhaps the sweetest I have encountered yet and I needed no extra sugar. But you could play around with it and add some honey or maple syrup if you wanted to. Japan is wonderful in that it has roasted chestnuts for sale all the time, shelled or unshelled, but they aren’t crucial to the recipe. I just like to pick out the chunks like I used to with chocolate chip cookie dough ice cream. And can I be a bit tangential and say, who decided vanilla was the best base for that flavor? Clearly chocolate would have reigned supreme. Continue reading