Last week, we had quite the kitchen mishap.
I was making my homegirl’s Thai Carrot Soup from Pinch of Yum. Since first of all– it looked amazing. And second of all– I can get all the ingredients here. Score!
I cooked it in my South Asian version of an instant pot (which is really a fancy rice cooker that functions like an instapot and even has a fancy sauté button). I was feeling good and actually on top of cooking for the week until it came time for blending the soup so it would be amazingly smooth and creamy.
Since it was still pretty hot and the Asian Instapot worked so well, I decided to put it in a crappy South Asian blender (moment of clarification: not all blenders here fall into the above category). That’s when my husband heard me scream from the pantry. Since there is a plug in the pantry–naturally, I decided to just blend the soup in there. What was I thinking? But plugs are few and far between sometimes.
Hot orange liquid went flying all over the open shelves, walls, the floor, and coating the spice bottles that were all neatly lined up.
It felt like forever before I lunged toward the blender to turn off the spewing carrot soup even though my educated guess would be about 2 seconds. It was like I had been dipped in Red Curry Paste (okay, I wasn’t soaked but the smell did kind of engulf everything).
It stained my reindeer pajama pants that I was cooking in. Oh deer! A splotch shot in between my unbuttoned top buttons of the sweatshirt I was wearing and landed in the crevice of my neck.
Anyway, after the fiasco was cleaned up and we ate what was left of the soup, we needed a little something sweet. So let’s get to the chocolate.
Here are my two of my favorite go-to desserts that can probably be made abroad if that’s where you are too.
5 Ingredient Chocolate Peanut Butter Cups
Oh my word! You can’t go wrong with dark chocolate and peanut butter. When you don’t have access to Reese’s pb cups, or even if you do, these will do the trick. Every time I’ve made these, they are a hit. I looked at other recipes that call for maple syrup, which can be pricey and we can’t even get in this part of the world. So, this recipe calls for only 5 ingredients, all … 4 of which I can retrieve from the local grocery store. And I hope you can too *fingers crossed. I tweaked this recipe a little bit when I didn’t have vanilla and realized even if you don’t have any on hand, it still turns out delicious.
- peanut butter
- honey
- coconut oil
- dark chocolate (I just melt 2 dark chocolate bars since we don’t usually have choc chips)
- vanilla (optional–I don’t always put this in. It’s difficult to come by too.)
Mind-Blowing Vegan Chocolate Pie
Winner winner Turkey Dinner. I made this for Expat Thanksgiving and it was such a hit. One little boy who doesn’t even like dessert was asking his mom for it and devoured it! It’s a rich melt-in-your-mouth chocolate explosion. And, even better, it only has five ingredients and is made by my favorite food blogger, Lindsay, over at Pinch of Yum.
Graham cracker crust (Graham crackers don’t exist here either but I just used chocolatey cookies that can be found at almost any local shop and it turned out amazing)
- crushed cookies
- butter
- salt
- brown sugar
- cinnamon
- dark chocolate
- silken tofu
- chocolate almond milk (I have used chocolate soy milk or regular milk and both work great)
- almond butter (didn’t feel like making that from scratch so I use peanut butter)
- flaky sea salt for topping
Just take a stab at these chocolate winners. I’d love to know what you think.