Chocolate Pudding

My husband let me know on more than one occasion, that he wanted chocolate pudding. I was over the “man nagging” so I made it. Now I understand why there is a market for “instant pudding”, because this took at least 40 minutes to make! Here’s hoping that it was worth the work 🙂

Verdict: This was ssuuupppppeeerrrr sweet – way too sweet for me. I used semi sweet chocolate chips and all the required sugar, so next time I will use bittersweet or dark chocolate. The chunks you see in the spoon are the leftover pieces of chocolate chips that didn’t melt completely. Next time I would melt the chocolate before adding to the pudding, but other than those problems, it was tasty. If you have a craving for pudding, you’ll have to wait a while before you can eat this! It needed at least four hours in the fridge to firm up properly. My first time making pudding wasn’t a complete disaster and now I know what to expect for the next time 🙂 The kids loved it and my son asked when I’m making it again cause it was the “best dessert ever”. My son is notorious for “laying it on thick”, so I don’t know how good it is to him. He would have said that about anything 😉 Thanks for reading, enjoy!

Double Chocolate Pudding – adapted from Sophistimom

  • 2 cups milk
  • 1 cup sugar
  • 5 egg yolks
  • 4 tablespoons cocoa powder
  • 3 tablespoons corn starch
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • pinch ground cinnamon
  • 1 cup good quality chocolate chips, like Guittard brand, plus a small handful for garnish
  • whipped cream (recipe follows)

1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.

2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.

3. Pull off the heat and add in cream, vanilla, and cinnamon. Pour in chocolate chips and allow to rest for a minute. Stir the mixture to incorporate the melted chocolate. Pour into a bowl or into individual cups. Serve warm or cold and with a dollop of whipped cream. Chop a handful of chocolate chips and sprinkle on for a garnish

Peanut Butter Cup Cookies

These are what I would categorize as a “special treat” cookie. They are huge! I wanted to make M an extra decadent dessert for Father’s Day, but he didn’t want me to have to put too much effort in to it. For some reason, that kind of dessert makes him feel guilty because of all the extra work – of course, I don’t mind that kind. I like the challenge! So, as a compromise, I’m making these for him instead.

Verdict: YUM!!! I made these slightly larger than they were supposed turn out because I used my disher that holds 1/3 cup. All of these cookies are at least 5 inches in diameter and took 15-17 minutes to bake to my desired doneness. Oh, and I chilled the Reese’s cups after I quartered them just so they would incorporate easily in the batter. Thanks for reading, enjoy!

Peanut Butter Cup Cookies – adapted from Confections of a Foodie Bride

  • 2 cups + 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 12 oz package mini peanut butter cups, unwrapped and rough chopped
Directions –
  1. Preheat oven to 325. Line two baking sheets with parchment or a silicon mat.
  2. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
  3. Mix in egg, yolk, and vanilla.
  4. Add dry ingredients and mix on low just until combined. Add peanut butter cups until distributed.
  5. Chill dough 15 minutes. Scoop 1/3-cup dough balls onto a lined baking sheet.
  6. Bake 12-16 minutes, until the edges brown and the center is still soft.
  7. Let cool on the baking sheet. Store in an airtight container for up to a week. Yield: 14 cookies.