Ode to Elvis – Chocolate Peanut Butter Pudding with Bananas

Choc Peanut

This is a simple homemade pudding that even the King himself would be proud of.  I used a Hershey bar for the chopped chocolate and garnished with some fresh sliced bananas.  As you let the pudding cool in the pan before you put in serving dishes cover the pudding with plastic wrap sitting right on top of the pudding to avoid the dreaded “pudding skin” from forming.  Once it was cool enough I divided mine among four serving dishes and let it chill for about an hour. Now, Don’t Be Cruel and make yourself a batch. 🙂

Ingredients

  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons Dutch process cocoa
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup cream
  • 2 ounces milk chocolate, finely chopped
  • 1/4 cup creamy peanut butter
  • 1 tablespoon chopped unsalted, dry-roasted peanuts

Preparation

  1. Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.

 

Peach Cardamom Crisp

Georgia is known for their peaches and I love using them in desserts.  When you can’t get them fresh you can always find sliced peaches in the frozen food section at your local grocery store.  This gluten-free dessert was super easy and tasted really yummy.  I also love any excuse I can get to use one of my favorite spices…..cardamom.

Filling Ingredients:

4 c sliced peaches (fresh or frozen) – if using frozen thaw them before using

1/2 c granulated sugar

2 T gluten-free all purpose flour

1 tsp ground cardamom

1/2 tsp ground cinnamon

1 tsp vanilla extract

Topping Ingredients:

1 c gluten-free all purpose flour or gluten-free baking mix

1 c gluten-free quick cook oats

1/2 c brown sugar

pinch of salt

12 T chilled unsalted butter, diced

Preheat your oven to 350F.   In a large bowl toss together the peach filling ingredients and mix well.  Pour the peaches in a 9X13 baking dish coated with non-stick cooking spray.  Using the paddle attachment on your mixer, mix the 1 c flour, oats, brown sugar and salt on low.  Add the cold butter and continue mixing until it begins to look like small pieces of dough.  Don’t overmix or you’ll be left with one big piece of dough.  Top the peaches with the dough mixture and bake for 40 minutes until golden brown and bubbly.  Let dessert cool slightly and then serve with cinnamon whipped cream or cinnamon ice cream.