Baked Chocolate Donuts with Chocolate Glaze (Williams Sonoma Junior Chef Recipe).

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Finished Product

Took a stab at a Williams-Sonoma Chocolate Baked Donut Recipe that I found on a flyer at a store a few months ago.   I have not seen the recipe on-line.

These were very easy to make and taste mighty chocolately.  Only suggested changed is to bake the donuts closer to 12 minutes not 10.  At 10 minutes the donuts really failed the toothpick test but at 12 they were perfectly done.  My batch created 9 donuts and the recipe says 18.    This is the pan I used.  I am not being paid to advertise this and worked very well.  Perhaps the donut mold at WS is smaller and can make 18 vs 9.

https://www.amazon.com/gp/product/B01FY9IQAC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Ingredients

For the Donuts:

  • Nonstick cooking spray  (worked like a charm as the donuts easily inverted)
  • 1 cup plus 2 tablespoons of all-purpose flour
  • Measure 1/2 cup unsweetened cocoa powder, then
    sift
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of kosher salt
  • 1/3 cup of buttermilk (3 FL OZ)
  • 1/3 cup of  whole milk (3 FL OZ)
  • 6 tablespoons or 3/4 stick of unsalted butter, room temperature
  • 1/2 cup or 4 ounces of white sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • For the chocolate glaze:
    • 1/4  cup (2 fl. oz,/60 ml) heavy cream
    • 1/2 cup or 4 oz of semisweet chocolate finely chopped (I just used chocolate chips)
  • Sprinkles – Optional

Steps:

To make the donuts, preheat the oven to 375”F.

Set out your butter to soften.

Coat the wells of a 6-well donut pan with nonstick cooking spray.  (I used a 9-well.)

In a bowl, whisk together the flour, cocoa powder (remember to sift it first), espresso powder, baking powder, baking soda and salt.

In a measuring cup, stir together the buttermilk and whole milk. Set aside.   (I used a buttermilk powder to make my buttermilk and had no negative consequences.)

In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the
mixer and scrape down the sides of the bowl.

Add the egg and vanilla and beat on medium speed until combined, about 1 minute.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with
the buttermilk mixture and beginning and ending with the flour. Beat each addition
until just blended.

Pour 2 Tbs. batter into each prepared well.  (I just filled each well 2/3rds full and that seemed to make perfect sized donuts)

Bake, carefully rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the donuts comes out clean, about 10 minutes.    I SUGGEST TURNING AT 6 MINUTES AND REMOVING AT 12 MINUTES.

Let cool in the pan on a wire rack for 5 minutes, then invert the pan onto the rack and lift off the pan.  (Surprisingly inverting was not difficult and no donuts broke).

Let the donuts cool completely.   (Takes no more than 10 minutes)

Meanwhile, wash and dry the pan and repeat to bake the remaining batter in
2 more batches.   (I did not have any batter after filling my 9 donut well)

To make the glaze, pour the cream into a small saucepan, place over medium heat
and bring to a simmer. Remove from the heat and stir in the chocolate until melted.
Transfer to a heatproof bowl.

Line a baking sheet with parchment paper. Dip the cooled donuts, top side down,
into the glaze. Place them, glazed side up, on the prepared baking sheet.

Serve right away with the glaze still wet or let stand until the glaze hardens, about 5 minutes, then serve.   If adding sprinkles due immediately after dipping in chocolate.

Makes 18 donuts.  (9 IN MY BOOK)

Adapted from The Junior Chef Cookbook by Williams Sonoma Test Kitchen (Weldon Owen, 2015)

 

 

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Ingredients

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Makes 9 Donuts

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Pre- Glazed

Easy Tasty “Scratch” Chocolate Brownies

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These brownies are terrific and super simple.  They can go into the oven in 15 minutes with little cleanup!

Ingredients

  • 1/3rd Cup of Butter of 2.5 ounces (cut into a few pieces)
  • 2 ounces semi-sweet chocolate chips
  • 1 cup of soft light brown sugar
  • 2 eggs, beaten
  • 1/2 cup flour
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts optional
  • 1 oz powder sugar optional (but makes the brownies even prettier and tasty)

Need

  • 7X7 square pan preferred but ok in 8X8 but brownie will be much thinner
  • parchment liner piece of paper or grease bottom well

Steps:

  • Preheat oven to 350
  • Melt the butter and chocolate in a heatproof bowl over almost boiling water (or use a double boiler pot if you have one).  Make sure the water does not touch the bowl.
    • Leave until melted on own, then stir together
    • Remove from heat
  • Stir sugar into the butter and leave for 5-10 minutes to cool
  • Beat eggs into bowl with butter and sugar
  • Add the flour and the pinch of salt. and stir being careful not to overmix
  • Add nuts and stir if desired.
  • Cut a piece of baking parchment paper or waxed paper for bottom.
    • If desired butter the bottom of the parchment
  • Pour mixture into the lined baking tin and level the top by tilting the pan or using a spoon
  • Cook 25-35 minutes until firm around the edges but still slightly soft in the middle
    • Do not overcook – 28-30 minutes for a 7X7 should be perfect, shorter if larger pan.
    • Test with toothpick
  • Sprinkle powder sugar over brownies
  • Cool on a cooling rack carefully lifting the paper and brownies onto the rack.
  • Cut into 9 – 12 squares
  • Enjoy

Apple Muffins from Scratch

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Easy recipe and kid helper friendly.   Without a kid helper, prep time is 15 minutes.  With a kid helper … 🙂

Preheat oven to 400 degrees.  Pull out your butter to start softening.  Prep all ingredients until butter is soft prior to creaming it.   This apple muffin is a little more tasty and less healthy than my other apple muffin.  It is a better brunch muffin and presents more upscale.

Makes 12 regular sized muffins.

Muffin Batter:

1/2 Cup White Sugar

1/4 Cup Butter (half of a typical US stick of butter or  4 tablespoons ).   Soften approximately 15-20 minutes.

1 Egg

1 Cup Milk (2% fine)

2 Cups Flour

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon of Cinnamon (will need again for topping)

1 Teaspoon Allspice

1 Teaspoon Nutmeg (optional but I used)

1 1/2 Cups Peeled Small Diced/ Chopped Apple

Muffin Topping:  

1/4 Cup Light Brown Sugar

1 Teaspoon of Cinnamon

 

Directions:

In a large bowl add flour, salt, baking powder and spices for batter.  Stir to mix ingredients.

Mix in another small bowl the two muffin topping and set aside

Cream on a medium speed in mixer with paddle attachment the softened butter and sugar.  Add egg and mix some more.  Add milk and mix on low speed some more.

Pour egg mixture into flour mixture and blend/stir until all is lightly moistened.  It is properly mixed when you do not see much flour but batter is still lumpy.

Add diced apples to batter and blend throughout.

Evenly fill a well-greased muffin tin or use liners.  These muffins do stick some.  I recommend spraying your liners some if you are using with some non-stick spray but is not totally necessary.   In a normal 12 muffin pan the batter will be a little more than half filled prior to cooking.   Sprinkle with a spoon the muffin topping across all muffins.  You may not need all the topping.

Bake at 400 degrees F for 20-25 minutes until golden brown.  Test after 20 minutes with a toothpick but in most cases 2-3 more minutes gives a more done muffin without any harm.

 

 

 

 

Upscale Pigs in the Blanket (Chicken Sausage-Cranberry Pigs-in-Blankets)

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I found this recipe in a mini appetizer book.  It is an upscale mini hot dog with a nice blend of sweet and tangy flavors.  It is always well received.  Kids can help make them in the kitchen.  This recipe can easily be doubled and leftovers can be frozen.  If I know I will be freezing portions to be reheated later I slightly undercook.   Often I need to make this recipe without the nuts because of nut allergies.  I personally think the recipe is more tasty with the almond slivers but it is certainly still good without nuts.  Exact measurements are not required.  Prep time for a double recipe is about 20 minutes using a Cuisinart.  Cleanup is very easy especially if you throw your Cuisinart pieces in the dishwasher.  Cooking time is 20 minutes.  Make sure you allow 30-40 to thaw your dough.  Do not prematurely pull out the dough from the freezer.  If the dough gets too soft, making the hot dogs will become difficult.

Ingredients for 1 batch:  Yields 25-30 mini dogs

1/3rd cup dried cranberries

1/2 cup fresh parsley leaves – do not substitute dry

1/4 cup slivered almonds

1/4 cup grated Gruyere Cheese

1 teaspoon whole-grain or creamy dijon mustard (if I am doubling the recipe I use one heaping teaspoon of each)

1 sheet frozen puff pastry, thawed

2-3 links PRE-COOKED apple flavored (or other) chicken sausage.  The package I show requires just two links given the thickness of the links.

 

Directions:

Defrost Pastry Dough (allow 30-40 minutes).  Open box.  Set on counter.  Do not try to unroll dough until fully defrosted.

Combine cranberries, parsley, almonds, cheese, and mustard in a food processor fired with a metal blade and process to coarse paste.  It takes about 30-60 seconds.

Place pastry dough on work surface (cutting board works well).   Cut into 3 long strips (10 inches) and then 8-10 approximately 1 inch cuts across.

Cut sausage links in half lengthwise and then cut each link 5-7 slices the other direction depending on the brand.

Preheat oven to 400 degrees F.

Prepare a small bowl of warm water and set aside.

Press about a half teaspoon cranberry mixture onto center of each pastry strip, leaving the sides empty of paste.

Top each with piece of sausage.

Slightly wet the sides of each strip (using your water bowl).

Bring the ends together up and over the sausage.  Press firmly to seal and place on a non-stick baking sheet (I usually lay some parchment down or spray some cooking spray but neither step is necessary).

Do not crowd dogs and bake for 20 minutes if serving right away or 18 minutes if freezing for later cooking.  The pastry at either time should be baked through but at 20 minutes the dough will be a slightly darker color.

Serve piping hot with additional mustard.

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Sausage – notice words at bottom fully cooked.  I did remove the small amount of casing.  Not not all precooked sausage has a casing film.

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Parsley, Cheese, Cranberry Paste

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Prepping Pastry

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Prepping Dogs

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Preparing the Dogs

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Precooked

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Cooked cooling on a baking rack

 

Crunchy Coated Chicken Cutlets using Small Square Cheese Crackers

Simple recipe that will make about 4 kid servings for toddlers – super tasty and easy to make and clean up.

Ingredients:

Around 1 cup and a half of cheese crackers like cheese-its (the small square crackers)

1/4 cup grated parmesan cheese (fresh is best vs canned parm)

1/2 teaspoon dried thyme

1 teaspoon of onion flakes (if you have them)

salt and pepper

2 tablespoons olive oil

1 pound of chicken cutlets or 4 boneless chicken breasts

2 generous tablespoons of Dijon Mustard

Directions:

  1. Preheat oven to 425
  2. Line rimmed sheet pan with aluminum foil, spray lightly with non stick spray
  3. Put the crackers in the plastic bag and break them into small crumbs or just pulse them down some in a small cuisinart
  4. Empty the crumbs in a shallow bowl.  Add parm cheese, thyme, and a good pinch of salt and pepper.  Also add the onion flakes if using.  Mix throughout.
  5. Add the olive oil over the crumbs and mix throughout.
  6. Cut cutlets in desired sizes.
  7. Spread some mustard over each piece.
  8. Dip chicken pieces into cracker mix and coat the crumbs on both sides.
  9. Place coated chicken on the pan.
  10. Sprinkle left over crumbs if more seem needed.
  11. Bake chicken until no longer pink in the middle when cut in the middle (about 25 minutes)

Banana Oat Muffins

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Great option for a healthy breakfast or snack, using up ripe bananas.

Prep Time 15 minutes, Cook Time 20 minutes, Ready in 35 minutes

Degree of Difficulty – Easy

Servings 12 muffins

PREHEAT OVEN 400  DEGREES

Ingredients:

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas (around 2 medium/large bananas)
1/4 cup almond slivers (optional)
Directions:
  1. In medium bowl combine flour, oats, sugar, baking powder, soda, and salt
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly.
  3. Stir the flour mixture into the banana mixture until just combined.
  4. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  5. Bake 400 degrees F (205C) for 18-20 minutes
  6. Let muffins stay in muffin pan for 5-10 minutes resting on a cooling rack.
  7. Remove muffins from muffin pan  and place on cooling rack.

 

Dry ingredients below

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Wet ingredients below

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Mixed dry, mixed wet below

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Combined wet and dry below

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Baked set of muffins below

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recipe courtesy of Allrecipes.Com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=6714&origin=detail&servings=12&metric=false

Savory Cheesy Waffles – Kid Helpers Welcomed

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Some times a change up in a waffle is good.  This is a pleasant tasting savory waffle.  The recipe is from C is for Cooking, Recipes from the Street by Susan McQuillan

This recipe goes well with crisp bacon or grilled ham.  A dose of sautéed apples also makes a nice topping.

Makes: 9-11 circle waffles depending (on amount of batter used per waffle) or 12 (4 inch) squares

Preheat your waffle iron now.  It only takes about 5-10 minutes to prepare this batter

Ingredients:

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2 eggs

1 cup low fat milk

1 cup low fat yogurt

1 tablespoon vegetable oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups shredded cheddar, swiss, or jack cheese (6 oz)

Directions:

  1. Preheat waffle iron
  2. In medium bowl, beat together two eggs
  3. Add to same medium bowl the milk, yogurt, and oil.
  4. In a larger separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt)
  5. Pour the medium bowl into the larger dry ingredient bowl and mix until evenly moistened
  6. Stir in the cheese until it is mixed in.
  7. Pour enough batter over the hot iron (about 1/2 to 2/3rds filled in the center)
  8. Bake the waffles until the beeper or light indicates done (otherwise stop when crisp and brown)
  9. If not using waffles right away, cool on a wire rack so waffles stay crisp.  Can keep warm in low heat oven (250) on a baking sheet
  10. These waffles freeze well for up to two months.

 

Eggs, milk, yogurt, oil

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Add in Dry Ingredients

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Add in cheese and stir

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Drop bater on waffle iron

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Classic Chocolate Chip Cookie Recipe – Kid helpers welcomed

 

 

 

 

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It is hard to go wrong with this recipe.  It produces a cookie with a nice blend of crisp and chewy.  The dough will freeze well for up to 30 days.  I found the recipe years ago on a cookie sheet purchased from Williams-Sonoma.   It is not the recipe on their website today.   If price is no object, I recommend Williams-Sonoma’s “Goldtouch” cookie sheet pans (with raised sides).  I am not being paid to mention this.  Cookies, in particular, tend to produce an extra nice texture using their high end sheet pans.   http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-half-sheet-pan/   I enjoy the versatility of the sheet pan with sides for many non-cookie recipes (meat loaf, roasted vegetables etc).

At full speed this dough can be prepared in less than 15 minutes assuming you have softened your butter in advance by setting it out on a counter for 30 minutes to an hour.

Chocolate Chip Cookie Ingredients:  

Note how short and simple the list is!

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2 1/3 cup of flour
1 teaspoon baking soda
¾ tsp salt
2 sticks or 16 tbs unsalted butter room temperature  [Plan this step well in advance]
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet chocolate chips

Directions:

  1. Set out your butter well in advance so it will be soft
  2. Pre-heat oven to 350
  3. Line cookie sheet with parchment
  4. Over waxed paper sift flour, baking soda and salt- set aside  – The cookies just taste better if you take the time to do this step
  5. In electric mixer with flat beater- beat the butter on medium low speed until smooth -30 seconds
  6. Add two sugars and increase the speed to medium and beat until slightly fluffy, about 1 minute – scrape side of bowl if needed
  7. Add eggs one at a time, beating well after each addition – precision is not necessary but try to add the egg yolks in one at a time
  8. Beat in vanilla- stopping mixer to scrape sides
  9. Reduce speed to low, gradually add dry flour mix (putting in approx. a 1/3rd or 1/4th at a time) and beat until just combined.  Do not go fast (use level 1 or 2 at best) or you will blow flour all over the place.  I find taking the time to add the flour in stages produces a better dough.
  10. Hand stir in chips in 3-4 small batches to evenly distribute chips.  Use a strong spoon.
  11. Drop dough by rounded tablespoons, spacing 2 inches apart
  12. Bake until golden brown 10-14 minutes.  For my oven 12-12 1/2 minutes is about the right amount of time.  The cookies will look slightly underdone.
  13. Transfer pan (not cookies) to wire rack and let the cookies cool on pan set on rack for 5 minutes
  14. Then transfer cookies to rack (taking them off the cookie sheet) and let cool completely after tasting one cookie of course.

Makes 36 good sized cookies or many more smaller ones- William Sonoma

I like to freeze at least half of the dough in a flat one inch high square/rectangle (like the packages you see in stores)  or a round log (shown below that you may see in stores as well).  Wrap the dough in parchment and then place in freezer bag.  Defrost cookie straight from freezer by setting out or place in fridge a few hours before you want to use the cookies.  If the dough still seems hard from prior freezer storage, cook the cookies an extra minute or two.

Don’t overcook the cookies.  They will continue cooking on the cookie rack.  At the same time do not leave the cookies on the sheet pan too long before transferring the actual cookies to the rack.  The cookies will continue to cook some outside the oven if they remain on the cookie sheet. 

Beating the butter below

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After adding the sugars below

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Adding the flour in

 

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Dough should be somewhat thick

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Slowly add your chips in batches

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Freeze excess dough in a log or a flat rectangle inside parchment paper and then placed in a ziplock bag

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Enjoy!

Ice Cream Cake with Chocolate Mint Crunch Base and Layers

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Dad’s birthday is coming up and everyone in this family loves Birthday Cake but particularly ice cream cake.  This is a good easy first ice cream cake to make and takes little time (30ish minutes to prepare and clean-up).  It is super simple as is clean up and can made up to a week in advance.  We will be using ours this Friday and I will take some pictures of the cake removed from the pan then.  I like this cake because it is also much cheaper than buying an ice cream cake and for those who have to worry about nut allergies much safer!

The recipe below appears in Chocolate Cakes – 50 Great Cakes for Every Occasion by Elinor Klivans.  Other than flavor choices which I suggest below I follow her steps for the most part.  Her title for the recipe is Mint Chocolate Crunch Ice Cream Cake

High Level Overview:  Makes about 12 servings

  • Chocolate crumb crust – crumbs ideally processed in a cuisinart, add melted butter, and then bake for 6 minutes, cool
  • Layer 1 of softened ice cream – vanilla or mint chocolate chip work great for this recipe but feel free to improvise
  • Layer of “mint or some other type” of Chocolate Cookie Crunch – you make this by crushing your favorite cookie (mint Milanos in our case) and then mixing with melted chocolate
  • Layer 2 of ice cream – use flavor above or different kind
  • Layer 2 of mint chocolate crunch (or some other type of crunch)
  • Note need 9 inch springform pan with sides at least 2 3/4 high.  Option: William Sonoma:  Kaiser LaForme Plus Springform Pan, 9 – just make sure the sides get close to this height or you will need to make a shorter cake.

Ingredients:

Steps, Ingredients for Chocolate Crumb Crust

1 9 ounce package of chocolate wafers processed to crumbs in a food processor -about two cups *

6 tablespoons unsalted butter, melted

Steps, Ingredients for Mint (or some other distinct flavor) Chocolate Cookie Crunch

2 cups coarsely chopped crushed chocolate mint sandwich cookies – such as 20-25 Pepperidge Farm chocolate mint cookies.  DO NOT USE A CUISINART FOR THIS STEP.  Place half the cookies in a bag and pound them to break into pieces or use a rolling    pin.  It is ok to have some cookie pieces that are visible.  Repeat with second batch of cookies

4 ounces of chocolate chips semi sweet or chop 4 ozs of semi sweet chocolate

1 tablespoon of corn or canola oil

2 quarts of ice cream (vanilla, mint chocolate chip, peppermint etc) softened until spreadable.

 

Directions:

  1. Position rack in middle of the oven.  Preheat to 325.  Butter 9 inch springform pan with sides at least 2 3/4th high.
  2. Remove ice cream to begin softening
  3. To make crust:  In large bowl, stir the wafer crumbs processed in Cuisinart and melted butter to moisten crumbs evenly.  Scrape mixture into pan.  Use back of hand or spoon press crust evenly over bottom and form a 1 inch side.  Make sure not to make the crust too thick on the bottom where the bottom meets the side.  Bake for 6 minutes.  Let cool before adding ice cream which should not be a problem timing wise.
  4. To make the mint (or some other distinct flavor) chocolate cookie crunch: Line a baking sheet with parchment paper (but wax paper will do).  Put the cookie crumbs in in a large bowl and set aside.  Put the chocolate and oil in a heatproof bowl or top of double boiler and place it over but not touching , barely simmering water in a sauce pan (or the bottom of a double boiler).  Stir until chocolate is melted and smooth.  This should take just a few minutes.  Pour the chocolate over the cookie crumb bowl.  Stir until crumbs are evenly coated.  The mixture will be shiny and pieces will form of various size 1/4 inch to 1/2 inch.  Spread the crumb mixture on the parchment lined baking sheet.  As it cools it will become duller and crisp up.    You should have about 3 cups depending on how many cookies you use.  Let this rest on the cookie tray for at least 5 minutes and preferably 10.
  5. Spread 1/2 of the softened ice-cream over the cooled crust.  With an ice cream spade or some other way smooth the top of the ice cream.
  6. Sprinkle half the cookie crunch over layer one of ice cream.
  7. Sprinkle the rest of the crunch.
  8. Wrap the cake tight with clear plastic wrap tightly and then heavy aluminum foil.
  9. Freeze overnight or up to a week.
  10. To serve the cake, unwrap it.  Let it soften for a few minutes and then use a thin sharp knife to loosen the cake from the sides of the pan.  Remove the sides, and use a large sharp knife to cut the cake into slices.
  11. Enjoy.

* Brand of Wafers for Crust – Need 1 Box

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Wafer Crumbs

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Unbaked Crust

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Baked Crust Layer 1

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Cookies Ready to Be Crushed

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Cookies Crushed by Rolling Pin (Before Putting in Bowl to Mix with Chocolate)

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Cookies Mixed with Melted Chocolate in Bowl

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Cookies Mixed in Chocolate Drizzle Back on Sheet Pan Starting to Cool

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Layer 2 Ice Cream

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Layer 3 Add Cookie Crunch (neatness not needed on this layer)

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Layer 4 Ice Cream (second half)

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Layer Five Final Batch of Cookie Crunch – Notice Cake Close to Top of Pan – Neater Looking Layer

(given top of cake)

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Side View Before Wrapping

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Wrapped Cake Headed for Freezer

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Cake Outside Springform Pan

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Piece of Cake!

 

Chocolate Pudding from Scratch – Kid Helpers Welcomed

Finished Product in a Serving Bowl

Flipping through Look and Cook (A Cookbook for Children) by Tina Davis (http://www.amazon.com/Look-Cook-A-Cookbook-Children/dp/1584793589), I came across a seemingly simple recipe for chocolate pudding.  My husband, the frequent taste tester, smugly said instant Jello Pudding would have been a lot simpler.  After looking up how to make instant Jello Pudding, I would have to conclude instant pudding is simpler (you don’t have to cook it for fifteen minutes or clean a pot) but the taste of the real deal was excellent and let’s be serious, the extra work for the real deal is 15 minutes, and it costs way less per serving and no foreign sounding ingredients.  I did not have to shop for a single ingredient.  Furthermore, my kid helper did just about everything but crack the eggs and measure the milk.  I even managed to squeeze in a fraction lesson as we experimented with the recipe.

Real Deal Pudding Ingredients:

5 tablespoons of sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons of cornstarch

1/8 teaspoon of salt

2 1/2 cups of milk (I used 2% with no problems)

2 eggs

1 1/4 cup (8 ounces) semisweet chocolate chips

1 teaspoon good vanilla extract

whipped cream optional

Real Deal Chocolate Pudding Directions:

  1. In a heavy saucepan (small to medium size will do) whisk together the sugar, cocoa powder, cornstarch, and salt.
  2. Add the milk and eggs and whisk until no lumps.
  3. Stir in the chocolate chips.
  4. Pour over medium heat and cook, stirring constantly, until the mixture comes to a full boil for a minute or two.  I did not set the timer, but I stirred on and off (but mostly on until it boiled quite a bit and the mixture moved from a loose liquid to the texture you normally associate pudding with.)  I would guess it was on the stove for about 12-15 minutes.  Your common sense will take over when appropriately done.  Once it starts to boil watch carefully as you would not want to scorch your pot.
  5. Remove from heat and stir in the vanilla.
  6. Pour the pudding into a large serving bowl or individual dishes.
  7. Top with whipped cream if desired.
  8. You can serve warm, room temperature or chilled.
  9. If you are not going to serve the pudding right away, cover with plastic wrap directly on the surface to prevent a skin from forming.
  10. Cool to room temperature, then chill in the fridge and serve cold with whipped cream if desired.
  11. Serves 6 to 8 portions (book says 6 but those would be big portions)

My husband and I thought the taste was great.  Our daughter will do her taste testing at dinner tomorrow night.  The pudding was appropriately sweet and a good consistency.

I thought clean up was simple – one pot which needed a good wipe down, a bowl to crack the eggs, a large whisk, and a few measuring spoons.

For those that need instant gratification or are curious what ingredients are in a box of jello instant pudding

Jell-O Instant Pudding Ingredients:

1 Box = 3.9 oz (110 g); Instant Pudding and Pie Filling – Chocolate. Four 1/2-cup servings. 5 Minutes to homemade.

Ingredients:

Sugar, Modified Food Starch, Cocoa Processed with Alkali, Disodium Phosphate (for Thickening), Contains Less Than 2% of Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (for Thickening), Mono- and Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, BHA (Preservative)

Jell-O Instant 5-Minute Pudding Directions:

  1. Beat pudding mix into 2 cups cold milk in bowl with wire whisk 2 minutes.
  2. Pour at once into individual serving dishes. Pudding will be soft-set and ready to eat within 5 minutes. Makes 4 (1/2 cup) servings.

No picture included because we did not make the box mix and likely never will.