Chocolate Pudding
Ingredients:
- 1 Packet of Chocolate Pudding
- 2 Cups of Milk
- Pour the 2 cups of cold milk into a bowl
- Add the mix and beat well to where there an no clumps
- Allow to chill for at least 5 minutes
Chocolate Éclair Cake
Ingredients:
- 1.25 Cups Sugar
- 6 Tablespoons Cornstarch
- 1 Teaspoon Salt
- 5 Cups Whole Milk
- 4 Tablespoons Unsalted Butter (Cut into 4 pieces)
- 5 Teaspoons Vanilla Extract
- 1.25 Teaspoons Unflavored Gelatin
- 2 Tablespoons Water
- 1.75 Cups Heavy Cream (Chilled)
- 14 Ounces Graham Crackers
- 1 Cup Semi-Sweet Chocolate Chips
- 5 Tablespoons Light Corn Syrup
- Combine sugar, cornstarch, and salt in a large saucepan
- Whisk milk into sugar mixture until smooth and bring to a boil, scraping bottom of pan with a heatproof rubber spatula, over medium-high heat
- Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface (4-6 minutes)
- Off heat, whisk in butter and vanilla
- Transfer pudding to a large bowl and place plastic wrap directly on surface of pudding
- Refrigerate until cool (about 2 hours)
- Sprinkle gelatin over water in bowl and let sit until gelatin softens (about 5 minutes)
- Microwave until mixture is bubbling around edges and gelatin dissolves (15-30 seconds)
- Using stand mixer fitted with whisk, whip 2 cups cream on medium-low speed until foamy (about 1 minute)
- Increase speed to high and whip until soft peaks form (1-3 minutes)
- Add gelatin mixture and whip until stiff peaks form (about 1 minute)
- Whisk 1/3 of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined
- Cover bottom of 13 by 9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan
- Top with half of pudding-whipped cream mixture (about 5.5 cups) and another layer of graham crackers
- Repeat with remaining pudding-whipped cream mixture and remaining graham crackers
- Microwave chocolate chips, remaining 3.4 cup cream, and corm syrup in bowl, on 50% power, stirring occasionally, until smooth (1-2 minutes)
- Let glaze cool to room temperature (about 10 minutes)
- Cover graham crackers with glaze and refrigerate cake for 6-24 hours
- Serve and enjoy
Peanut Butter Cookies
Ingredients:
- 1.5 Cups All Purpose Flour
- 1/2 Cup Butter (unsalted & room temp)
- 1 Cup Peanut Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Large Egg (room temp)
- 3/4 Teaspoon Baking Powder
- Preheat oven to 350 degrees (F)
- Sift flour and baking powder together then whisk to combine
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 teaspoon of sea salt.
- Add peanut butter and mix until incorporated
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated
- Roll dough into one inch balls and place on baking sheet lined with parchment paper
- Flatten cookies with a fork in a crisscross pattern
- Bake cookies for about 10 minutes
- Allow cookies to cool completely on baking sheet (they need to set up before being transferred)
Cake
Ingredients:
- 1 Box Cake Mix
- 1 Cup Water
- 1/2 Cup Vegetable Oil
- 3 Large Eggs
- 1 Cake Icing
- Heat oven to 350 degrees (F)
- Grease bottom and sides of the pan
- Mix cake mix, water, oil and eggs in a large bowl with mixer on medium speed or beat vigorously by hand for 2 minutes
- Pour into the pan
- Bake for 22-25 minutes
- Pull pan out when finished and set on rack to cool faster
- Let cool for 2 hours then ice the cake
- Serve and enjoy