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.