One of the characters in my still-in-progress-damnit mystery novel burns off stress by cooking. He’s also desperately responsible (to the point that a minor character explains she refused to date him because she wanted something more exciting out of life than a dude who always knows how to fix the photocopier) and tends to practice skills into submission, so when he decides the female protagonist likes a Mexican bread pudding they tried at a panaderia, he works on his version over and over and over.
And over. He says at one point that he took up cooking because his family was more tolerant of eating eight batches of brownies than of putting up with other things he practiced.
Faced with the Lady Behind the Curtain Dessert Challenge for March — honey and walnuts — I decided I wanted to take a shot at my own Mexican bread pudding, and I wanted — in line with prevailing food trends — to make it “cookie dough” flavored. [LBTCDC rules, this month's yummy post, basic capirotada recipe] This is my second try because the first one turned out highly experimental. Ironically, photos from the dubious first try are all “glorious sunny kitchen,” while those from the successful second effort are blurry, dark, out-of-focus, and show that the counter needed wiping. Read the rest of this entry »