Tag Archives: dessert

We made it over the Rainbow… Pudding!!

18 Mar

I don’t have children yet but I do love finding fun crafts and baking that I can do when I’m with them. It can be a really engaging activity as most kids want to help out in the kitchen with baking! I’m all for anything that gets them away from the computer and tv screen and this project is just a blast to do with kids!

C + C

from parenting.com

from parenting.com

Ingredients

3⁄4 cup sugar 1/3 cup cornstarch 1⁄4 tsp salt 1 cup 2% milk 2 cups whole milk 1 whole egg, plus 3 egg whites 2 tbsp unsalted butter 11⁄2 tsp vanilla extract (clear if you can)

or 1 vanilla bean Gel food coloring (such as AmeriColor) in red,

orange, yellow, green, blue, and purple

Supplies

Saucepan Whisk 6 small mixing bowls Clear bowls, small juice glasses (clear), or tall

shot glasses 6 disposable pastry bags

Notes: If possible, use gel food coloring instead of the traditional food coloring found in grocery stores. Gel food coloring produces vibrant color results with just a small amount of dye.

If you prefer more yolks in your pudding, try this simple substitution: 3 whole eggs in place of the egg-and-egg- white combination in this recipe. Additionally, decrease the amount of cornstarch to 1⁄4 cup plus 11⁄2 tsp.

Directions

CLASSIC VANILLA PUDDING Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1⁄2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.

craftzine.com

Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.

Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.

Step 4: Cook over low heat for an additional 5 minutes — do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).

RAINBOW PUDDING Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.

Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.

Step 3: Divide the colored pudding into 6 pastry bags. Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1⁄2″ diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.

Bake with the kids…Strawberry-Shortcake Popsicles!!

26 Feb

Whenever I feel like baking I really enjoy doing it with kids. They make the process so much for fun!!! The key is to find a recipe that is easy AND tastes good. The less mess the better. Here is a recipe I found on Foodnetwork.com that not only had a piece of my heart with Strawberry-Shortcake but is really easy to make and tasty as well!!

Strawberry-Shortcake Pops

Strawberry-Shortcake Pops

Foodnetwork.com

Ingredients
Cooking spray
1 1/2 cups Special K Red Berries cereal
1/2 cup unsweetened shredded coconut
3/4 cup vanilla frozen yogurt, slightly softened
3/4 cup strawberry sorbet, slightly softened
Directions
Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.

Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.

Before serving, snip the paper cup and peel it off.

Photograph by Levi Brown

Notes
For extra crunch, roll the pops in more crushed cereal after you unmold them.

Read more at: http://www.foodnetwork.com/recipes/strawberry-shortcake-parfait-pops-recipe/index.html?oc=linkback

Paula Deen’s Peanut Butter Cheese Cake Minis!

21 Feb

pa1c11_cheese-cake-minis-01_s4x3_lg-1

OH MY!!! These are just so yummy and pretty easy to make. All the big AND little ones in your life are sure to enjoy!!

Happy Baking

C & C

From: Foodnetwork.com Peanut Butter Cheese Cake

Crust:

1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups
Filling:

2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs
Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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