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.

 

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Flourless Peanut Butter Cookies

peanut butter cookies

 

I made these cookies over the weekend and they were so easy and tasted so good.  They were great warm out of the oven or a few days later.  They stayed soft and slightly chewy and that little hint of coarse sea salt was devine.

 

Ingredients:
2 cups natural peanut butter
2 cups sugar
2 teaspoon pure vanilla extract
2 large egg, lightly beaten
Coarse sea salt, for sprinkling

Directions:
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Makes about 26 cookies.

Pillsbury Gluten Free Cookie Dough

 

Pillsbury

The dough boy has come out with three gluten-free products:  chocolate chip cookie dough, pizza crust and pie crust.  I decided to try the cookie dough over the weekend.  The tub, found in your grocer’s refrigerated case, cost around $4.50 and will make approximately two dozen very small cookies.  The instructions on the tub tell you to scoop the dough by the tablespoon onto a cookie sheet.

After baking, this is what you get – tiny bite size morsels of yumminess.

Cookies

 

If you were a fan of the pillsbury cookie dough prior to going gluten-free then you should enjoy this product.  The taste and texture are very similiar if memory serves me.

After doing some research it would appear that Pillsbury does not make these products in a gluten-free dedicated facility; therefore if you have been diagnosed with celiac disease these cookies may have trace amounts of gluten in them.  For those that have gluten insensitivity these cookies might just hit the spot.

Ali’s Gluten Free Chocolate Chip Cookies

Ali's

My co-workers were so kind as to bring back a gluten-free cookie for me try today.  This was one big cookie.  It was about 3 inches wide and about an inch thick.  This cookie was moist and filled with great chocolate chip flavor.  It reminded me of the gluten filled cookies I used to enjoy.  I could certainly taste that this cookie was fresh and it was filled with semi-sweet chocolate goodness.   Upon visiting Ali’s website I noticed that some of her cookies were featured on Rachel Ray.  Not all Ali’s cookies are gluten free, but she does ship one dozen chocolate chip cookies or a 12″ gluten free cookie cake that can serve 12-14 people.

If you get a chance check out her site SHIPACOOKIE.COM.  It will be well worth your time.

 

Cookie

 

Monster Burgers

 

Treat your kids to something spooky for dinner…….a monster burger!  I saw this in a magazine and just had to try it.  My kids had a great time gobbling up their monster burgers.  It was fun to watch them create their own monster masterpiece. 

Ingredients:

Hamburger buns (we usedEner-G  gluten-free tapioca dinner rolls)

fully cooked hambuger patty (I made patties using ground sirloin and seasoned with salt, pepper and garlic powder)

cheese slices (cut into jagged teeth)

tomato slices

deli ham slices

ketchup

To assemble top hamburger patty with your favorite condiments, ham slice folded like a tongue, cheese slices and then tomato.  Top with bun and then add your pickle eyes.  Feel free to get creative  with this.  Maybe an olive nose toothpicked on the bun  or some shredded lettuce on top for hair.  Go for it!

Watermelon Agua Fresca

Okay….so I’ve been away on vacation, but now I’m getting back into the swing of things.  I enjoyed lots of sand, sun and family time while away.  It is great to unplug and just be with those you love once in a while.  With 4th of July fast approaching I wanted to pass along this awsome drink recipe I found in Rachel Ray’s magazine.  This drink is fruity, refreshing and filled with summer flavors.  I made it this weekend and I thought it was fantastic.  One of my friends told me they think watermelon is God’s perfect fruit and I think they might be on to something.

Ingredients:

8 c seedless watermelon cubed (this equated to about half of a seedless watermelon for me)

6 T agave nectar (or honey)

1/3 c freshly squeezed lime juice

1 sliced lime

3 sprigs of fresh mint

1 c water

ice cubes

 

Puree watermelon in a blender and strain in a bowl usine a fine mesh sieve.  Stir in honey and lime juice.  Transfer to a pitcher and add 1c water, lime slices and mint.  Chill and serve over ice.  Makes about 6 servings.

Butternut Squash Risotto

I have always wanted to make this version of a risotto, but was afraid that both my children and my husband would not like it.  I forged ahead anyway and was very pleased when all three of them pronounced that they enjoyed it.  Score one for vegetables!  I don’t think my son even realized there were veggies in this dish.  He thought it was just a cheesy rice dish and I’ll never tell 🙂

Ingredients

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese.