Lately, all I seem to do is dream. Oh, anytime dreams…Those of my present, my future, the kiddies… of flying… And most definitely food…
My dreams are vivid collections doused in coats of Technicolor. Endless dreams that play in my brain like a sequential movie series.
Wanna know a secret?
I dreamed of Scooby Doo and Shaggy for a large part of my childhood. I didn’t even watch the cartoon. I watched Thundercats and G.I. Joe. I’d be doing the most mundane dream-like things; driving a fast car, flying or running at cheetah-like speeds – And in would pop Scooby-Doo the cartoon and speak to me.
I was a weird child.
Have you ever had a dream so lucid that upon waking you’ve felt a sense of loss? A dream where you’ve been able to taste, feel, or experience something so thoroughly it could only be described as real; only to wake up and find it gone…
You spend the day thinking of that dream, eager to get to bed and recreate it once more.
I dreamed of chocolate pudding. In my dream I felt the anticipation as I approached my kitchen counter. A gleaming jar filled to the brim with pudding; beckoning me with invisible chocolate fingers.
I approached and lifted the spoon that wasn’t there a few seconds before, but I was sure glad to see it. I heard a tinkling sound as my spoon hit the jar and then dipped into the creamy darkness.
I spooned pudding in my mouth, and as its creaminess swirled my tongue, my dream eyes momentarily closed as I savored the slight bitterness of chocolate.
And as I was getting ready to dip my spoon back into the jar; getting ready to re-live that moment once more…
I woke up…
So, so close…
I spent the day in chocolate pudding daydreams and made chocolate pudding that very night – And every night since. I guess you can say I’m living my dream… My sweet, sweet dream in creamy chocolate and vanilla…
Oh, my hips don’t look so hot right now; five straight days of pudding can do that to a chick – And I have a feeling my next lucid dream will involve getting into a size 6 skinny jean…
But its all good…
Recipe: Chocolate Pudding
Summary: Adapted From: The Smitten Kitchen
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 cups whole milk
- 1 cup of heavy cream
- 4 ounces semisweet chocolate, coarsely chopped (I used Callebaut semisweet chocolate chips)
- 2 ounces milk chocolate; coarsely chopped (I use Belcolade milk chocolate for its honey-like under tones)
- 1 1/2 teaspoons pure vanilla extract
- Sweetened whipped cream (optional, recipe follows)
- 1. Combine the cornstarch, sugar and salt in a bowl and place over a pan of simmering water. Slowly whisk in the milk and heavy cream, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
- Cook the mixture, whisking constantly for 15 to 20 minutes until the mixture begins to thicken and coats the back of a wooden spoon thickly. 2. Add the chocolate and continue whisking for 4 to 5 minutes until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla extract.
- Strain the pudding through a fine-mesh strainer into a bowl or a measuring cup with a spout. Pour into individual serving dishes, and cover the surface of the pudding with plastic wrap or wax paper to prevent a skin from forming.
- Refrigerate at least an hour before serving. Top with sweetened whipped cream if desired.
Sweetened whipped Cream
- 1 cup heavy cream
- 2 1/2 tablespoons powdered sugar.
Whip heavy cream with an electric hand mixer, or in the bowl of a stand mixer until frothy. Add the sugar and continue to whip until stiff peaks form. Place in the fridge until ready to use.