A few weeks ago we had a Sunday Supper celebrating Greek cuisine. I already ate all the leftovers of the walnut cake in the freezer. So good!
We were talking about the new movie My Big Fat Greek Wedding 2, and I mentioned that I saw the first movie in the theater years ago and wasn’t the biggest fan.
However, all the talk about the movie made me want to revisit it. I wanted to see what made it the highest grossing romantic comedy of all time. So I recorded it on my TiVo (yes I still have a TiVo and love it) and Mom and I watched it over a couple evenings.
I have to say I really enjoyed it. I’m so glad I gave it another try and with fifteen or so years of perspective, I really got and appreciated it. I may also have related just a little too much to Toula.
The story was funny, touching, and for the most part not too over the top like I thought it would be and remembered. It is really a simple love story that lacks a lot of the glitz, glamour, and cheesiness of a lot of the rom coms out there. Not that I don’t like a great rom com sometimes.
It just goes to show that sometimes things are worth revisiting with an open mind. Like the combination of sweet and spicy. I’ve tried it before and it’s not really my thing, but with this Sunday Supper’s theme of Spice is Nice and Some Like it Hot, I knew I had to give that whole sweet and spicy thing another go.
So I made Mexican Chocolate Pudding. Pudding is such a great thing to make – it’s easy, gluten free, and relatively healthy. And I loved this.
Well … I loved it cold when the chili powder mellowed. Warm the chili powder was the predominant flavor and overpowered everything else. But after being chilled, I kind of wanted to eat the entire batch of pudding. Seriously … all of it.
The chocolate (or in my case carob) shines through in the silky smooth pudding with a hint of cinnamon and chili powder. I loved the cinnamon on top too. Today we should all revisit something maybe we didn’t give enough of a chance in the past.Print
- ½ cup granulated sugar
- ¼ cup cocoa or carob powder
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ – ½ teaspoon chili powder
- 1 large egg
- ¼ cup carob or dark chocolate chips
- 2 cups milk (I used skim – use what you love)
- 2 tablespoons unsalted butter, cold and cubed
- 2 teaspoons pure vanilla extract
- Cinnamon, for garnish
- In a medium saucepan, whisk together sugar, cocoa or carob powder, cornstarch, cinnamon, chili powder, egg, and carob or chocolate chips.
- Place the pan over medium heat and whisk in the milk. Continue whisking until the mixture comes to a boil. Allow to boil for 1-2 minutes, whisking constantly, until the mixture thickens significantly.
- Remove from the heat and whisk in the butter and vanilla. Continue whisking until the butter is completely melted.
- Pour into serving vessels and place into the refrigerator until chilled, at least 4 hours. You may cover it with plastic wrap if you wish to prevent a skin from forming. Garnish with additional cinnamon or chili powder if you’re adventurous and serve. Pudding may be stored in the refrigerator for up to 3 days.
Additional chilling time is necessary
Recipe adapted from The Kitchen Paper
- Prep Time: 2 minutes
- Cook Time: 10 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip byCooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, lentil and spinach curry by Caroline’s Cooking
- Ddukboki (Spicy Stir Fried Rice Cakes) by KimChi Mom
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
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