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Sunday afternoon.

The time of the week that is expressly created for doing any of the three things that this blog is all about.

And yet.  I am, quite effectively, doing none of them.  Well, I suppose I am writing.  So that is something.  But, I should be busting out my trusty Kitchen Aid Mixer (best invention ever) and whipping up something fun and delicious!  While I am whipping up this delight for the senses, I should be taking pictures of it too!  Thus making my food a delight for all FIVE of the senses!  Well all five for me anyway.  You poor people can’t hear the delightful sound of a sugary dish bubbling in the oven…

…

Holy crap, I just zoned out thinking about Pudding Chômeur cooking in the oven.  Now THAT dessert is a delight for all the senses.  For those of you unfamiliar with Pudding Chômeur, allow me to delight your eyes with a couple of pictures from dessert at this past Christmas dinner.

OK, so it may not DELIGHT your senses, my photography is still a work in progress, but trust me, its basically heaven baked in a pan.  Brown sugar and butter are two of the main ingredients.  That’s right.  Brown sugar and butter.  One of the ultimate power couples.  Brad and Angelina.  Ross and Rachel.  Peanut Butter and Chocolate!  Yes, I went there.

Anyway, back to the pudding.  Its delicious and easy to make and very inexpensive as it was originally designed to be made with items that any homemaker would have in their pantry already.  Its one of the many amazing and familiar recipes that my Grandma passed down.  She also complied a book of her staple recipes for her children for the Christmas of ‘80.  That book also contains another recipe for Macaroons.  Now these little babies will be getting a blog all their own one day so I won’t get into them now, but I gotta say, those things are epic.

I seem to run off on tangents, so back to the point!

The Pudding Chômeur (the recipe I will post at a later date) makes a delightful bubbling sound as the wet ingredients combine with the cake batter on the top.  When you open that oven door to the dinosaur-esque scream that only a well used oven door can do, the smell of hot sugar and cake assaults your nose and the golden yellows and browns of the cooked topping please your eyes.  For extra eye-pleasings, place Pudding Chômeur in a pretty dish and place a scoop of ice cream on top.  Watch as some of it melts immediately into tiny rivers of creamy joy.

Sweet merciful Zeus, my stomach just roared so hard I think I pulled an ab.

So yeah, its flippin’ delicious and once I can, I will pop that recipe up here for the world to share.  My Grandma is a legend in the kitchen, a talent she passed on to my Mom, and something my Mom managed to give to her two kids.

We just need to practice more, right Sis?