Tuesday, September 10, 2013

Dirt

My niece Dani helped make desert tonight... dirt! We had a blast making it and best of all... the recipe is from scratch... no boxed junk with the exception of Oreos and gummy worms that is. I think you'll really enjoy this and the pudding base is excellent as well. Enjoy!



Homemade Dirt


Ingredients:
  •     One batch homemade chocolate pudding
  •     1 C. heavy whipping cream
  •     1 Tbls. powdered sugar
  •     23 chocolate sandwich cookies, crushed (Oreos)
  •     Gummy worms
Directions:
  1. Make pudding according to recipe and refrigerate until chilled and set up. Whip the cream and powdered sugar together using a handheld mixer on high speed until stiff peaks form.
  2. Fold the whipped cream into the pudding until combined.
  3. Measure 3/4 C. of the crushed cookies and stir them into the pudding mixture.
  4. Divide the pudding mixture between six cups.
  5. Top with remaining crushed cookies.
  6. Gently press one or two gummy worms into the top of each pudding.
  7. Refrigerate until ready to serve.

Homemade Chocolate Pudding


 Ingredients:
  • 1/4 C. packed light brown sugar
  • 3 Tbls. unsweetened cocoa powder
  • 3 Tbls. cornstarch
  • 1/4 tsp. salt
  • 2 3/4 C. whole milk
  • 1/4 C. heavy cream
  • 1 C. milk chocolate chips
  • 1/2 tsp. vanilla extract
Directions:
  1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly.
  2. Over medium heat, whisk in the milk and cream to the sugar mixture until it is smooth.
  3. Stir in the chocolate chips and bring the mixture to a simmer, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes.
  4. Take the pot off the heat and stir in the vanilla.
  5. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin on top of pudding.
  6. Refrigerate the pudding until it is completely cool, at least 4 hours and up to 3 days.

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