Chocolate Pudding (adapted from Tyler Florence)
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Refrigerate for 1 hour, cover with plastic wrap, and continue to chill for another 3 hours or ideally overnight until set.
Serve each pudding with a dollop of whipped cream on top.
Nonstick cooking spray
1.5 cups all-natural smooth peanut butter
½ cup raw honey (or pure maple syrup)
2 tsp. pure vanilla extract
2 large eggs, at room temperature
½ tsp. baking soda, gluten-free
Preheat oven to 350 degrees.
Lightly coat 8×8 inch baking pan with spray. Set aside.
Combine peanut butter, honey, extract, eggs, and baking soda in a large bowl; mix well.
Evenly spread batter into prepared pan. Smooth top with a spatula.
Bake for 20-23 minutes. Squares may be a little soft when coming out of the oven, but they will continue to cook.
Cool. Cut into squares.
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