My lovely friend, America’s Test Kitchen, released a new cookbook written by its masters Bridget and Julia. They share their favorite recipes that they cook at home time and time again. “The process of choosing and writing about these recipes has led us on an interesting journey because the recipes we love are connected to how and where we were raised, where we have traveled, and what we like to cook for our husbands and children,” said Bridget and Julia.
For a mother who cooks and bakes every day, I will have to say this cookbook is very close to my heart. What I love about this book is like what Bridget and Julia said, “Cooking for us is about feeding family and friends.”
And I’m also very happy that the ladies have a sweet tooth, and introduced me to éclair cake, a trifle made with vanilla pudding, graham crackers and top with a layer of chocolate ganache. This is such a spectacular no-bake dessert – no oven required and no baking skills required. Just mix, layer and chill! Such a straightforward and easy-peasy dessert recipe! And look at how pretty it is. Perfect for holiday celebrations and casual entertaining.
Bridget and Julia have been teaching their television fans how to cook for 17 years. In their very first book, these down-to-earth experts share their all-time favorite test kitchen recipes, from weeknight meals to celebration dishes. I’m excited to give away a copy of this inspiring cookbook to one lucky reader, thanks to America’s Test Kitchen. Simply leave me a comment below telling me one of your family’s favorite dishes before November 18, 2017 (Saturday) midnight PST. You can also tag a friend, follow Oh Sweet Day! and follow America’s Test Kitchen on Instagram for extra entries. One lucky winner will be selected at random and announced on this post.
Ingredients (one loaf cake):
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups whole milk
2 tablespoons unsalted butter, cut into cubes
2 teaspoons vanilla extract
3/4 teaspoons unflavored gelatin powder
1 tablespoon water
1 1/4 cups whipping cream
16 graham crackers, divided
50 grams dark chocolate, cut into small chunks
Line a 9″ x 5″ loaf pan with plastic wrap, leaving overhang on all sides.
To prepare vanilla pudding, combine sugar, cornstarch and salt in a large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom of pan with heat-resistant rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes.
Off heat, whisk in butter and vanilla.
Transfer pudding to a large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.
Sprinkle gelatin over water in a small bowl. Let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves.
Using stand mixer fitted with whisk, whip 1 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Add gelatin mixture and whip until stiff peaks from, about 1 minute.
Whisk half whipped cream into chilled pudding, then gently fold in remaining whipped cream, until combined.
To assemble, place a single layer of graham crackers on the bottom of the prepare pan, breaking as needed to fit in. Using a small offset spatula, evenly spread half of the pudding mixture over graham crackers. Repeat with another layer of graham crackers and pudding mixture. Finish with a final layer of graham crackers.
Cover with plastic wrap. Freeze for at least 6 hours, preferably overnight.
Microwave chocolate and the remaining cream on high power for 10 seconds. Stir until smooth. Let glaze cool slightly.
Using the plastic overhang to unmold the cake. Pour the ganache over the chilled cake. Use a spatula to quickly push the ganache over the edges of the cake and let it drip down to create the drip effect.