Slow Cooker Brownie Pudding

12a

Slow Cooker Brownie Pudding

Yields: 0ne 9″ x 13″

INGREDIENTS:

  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional
  • 12

Directions:

  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

Notes:

You can also make this with cake mix and any flavor pudding. I made this with sugar-free cake mix and sugar-free pudding and it also worked!

source : crazyforcrust

CHOCOLATE GINGER PUDDING

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CHOCOLATE GINGER PUDDING

Yield : 8 servings (4 cups)

INGREDIENTS:

 

DIRECTIONS:

Mix 1 teaspoon ground ginger into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger.

source:  marthastewart

QUICK CREAMY CHOCOLATE PUDDING

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QUICK CREAMY CHOCOLATE PUDDING

Yield : 1 serving

INGREDIENTS:

 

2/3 cup sugar

1/4 cup HERSHEY’S Cocoa

3 tablespoons cornstarch

1/4 teaspoon salt

2-1/4 cups milk

2 tablespoons butter or margarine

1 teaspoon vanilla extract

Whipped topping (optional)

DIRECTIONS:

 

  • Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
  • Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.

MICROWAVE DIRECTIONS:

  • 1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
  • Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
  • 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

 

 

source : hersheys

VANILLA or CHOCOLATE PUDDING

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VANILLA or CHOCOLATE PUDDING

Yield : 1 serving

INGREDIENTS:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/3 cup unsweetened cocoa powder (if making chocolate pudding)

2 1/2 cups milk

4 large egg yolks

2 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

DIRECTIONS:

  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

  2. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

  3. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

source : marthastewart

CHOCOLATE CHIA SEED PUDDING

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CHOCOLATE CHIA SEED PUDDING

Yield : 1 serving

INGREDIENTS:

2 tablespoons cocoa powder

2 tablespoons brown sugar

1 teaspoon hazelnut flavor instant coffee powder (optional)

1/4 cup chia seeds

1 cup milk

2 teaspoons honey, or to taste

DIRECTIONS:

  1. Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
  2. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  3. Drizzle honey over the pudding to serve.

source :allrecipes

HASTY CHOCOLATE PUDDING

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HASTY CHOCOLATE PUDDING

Yield : 4 servings

INGREDIENTS:

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

 

DIRECTIONS:

  1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
  2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
  3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

source :allrecipes

CHOCOLATE PUDDING

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CHOCOLATE PUDDING

Yield : 6servings

INGREDIENTS:

1/4 cup (30 grams) cornstarch
1/2 cup (100 grams) sugar
1/8 teaspoon salt
3 cups (710 ml) whole milk
6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
1 teaspoon (5 ml) pure vanilla extract

Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.

If you’re concerned about lumps: Run mixture through a fine-mesh strainer.

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.

If you dislike pudding skin: Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.

Do ahead: Pudding is good for 3 days in the fridge but nobody I know would allow it to last that long.

source: smittenkitchen

TRIPPLE CHOCOLATE PUDDING

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TRIPPLE CHOCOLATE PUDDING

Yield : 1 loaf bread

INGREDIENTS:

3 tablespoons unsalted butter

4 1/2 ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped

1 ounce unsweetened chocolate, finely chopped

3 cups whole milk

1 cup granulated sugar, divided

1/4 cup Dutch-process cocoa powder

3 tablespoons cornstarch

1/8 teaspoon fine sea salt

3 large eggs, room temperature

1 large egg yolk, room temperature

1/4 cup heavy cream

1 tablespoon dark rum

1 teaspoon pure vanilla extract

Whipped Cream

Chocolate shavings, for garnish

DIRECTIONS:

  1. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Place butter in a heatproof bowl set over (but not touching) simmering water and melt butter. Add semisweet and unsweetened chocolates and let stand, stirring often, until melted and smooth. Remove bowl from heat and set aside.

  2. Heat milk and 1/3 cup sugar in a medium saucepan over low heat until it begins to steam. Meanwhile, whisk remaining 2/3 cup sugar, cocoa, cornstarch, and salt in a medium heatproof bowl. Add eggs, yolk, and cream; whisk until well combined. Gradually whisk in half of the hot milk mixture. Add cocoa mixture to saucepan with remaining milk mixture and bring to a boil over medium heat, whisking often, making sure to whisk into the corners of the pan. Reduce heat to low and let boil for 30 seconds.

  3. Remove from heat. Add melted chocolate mixture, rum, and vanilla; whisk until combined. Pour into six 6-ounce glass jars or individual bowls. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Pierce the plastic with the tip of a knife a few times and let cool to room temperature, about 1 hour.

  4. Transfer puddings to a refrigerator; refrigerate until chilled, at least 2 hours and up to 3 days. Serve topped with whipped cream and garnished with chocolate shavings.

source:  marthastewart

Mississippi Mud Pie

Mississippi Mud Pie CC

Mississippi Mud Pie

Yields: 1,  9-inch cake
Baking time: 35-40 mins

INGREDIENTS:

Crust

40 Oreo cookies (one 15.3 oz pkg)

5 Tbsp unsalted butter, melted

Flourless Chocolate Cake

6 oz bittersweet chocolate chips or chopped chocolate (1 cup. I recommend Ghirardelli)

1/4 cup unsalted butter

1/4 cup water, at room temperature

1 Tbsp unsweetened cocoa powder

1/4 tsp salt

1 Tbsp vanilla extract

6 large eggs at room temperature, separated

1/2 cup packed light-brown sugar

1/2 cup granulated sugar

Chocolate Pudding

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/3 cup cornstarch

1/4 tsp salt

4 large egg yolks

2 1/2 cups whole milk

3 Tbsp unsalted butter

3 oz bittersweet chocolate chips or chopped chocolate (1/2 cup)

2 tsp vanilla extract

Whipped Cream Topping

1 1/4 cups heavy cream

3 Tbsp granulated sugar

DIRECTIONS:

  • To make the Oreo crust:
  • Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground. Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan. Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.
  • For the flourless chocolate cake:
  • Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly. In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks with brown sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes. Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer. In a clean stand mixer bowl (you may have to transfer egg yolk/chocolate mixture to an alternate mixing bowl and clean out/dry well stand mixer bowl if you only have one like me), whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.
  • Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don’t overmix). Pour mixture into cooled cookie crust and spread into an even layer. Bake in preheated oven 38 – 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
  • For the chocolate pudding:
  • In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk. Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that’s optional). Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.
  • To assemble pie:
  • Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake. Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, BUT I wouldn’t add the whipped cream until it’s within a few hours of being served).

 

source: cookingclassy

CHOCOLATE PUDDING

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CHOCOLATE PUDDING

Yield : 8 servings (4 cups)

INGREDIENTS:

4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Equipment
Cutting board
Sharp serrated knife
Large heatproof bowl
Whisk
3-quart (or larger) cooking pot
2-quart storage container
Plastic wrap or wax paper

DIRECTIONS:

  1. Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
  2. Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
  3. Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.
  4. Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
  5. Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
  6. Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
  7. Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
  8. Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
  9. Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
  10. Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.

Ingredient Notes

  • Choosing Milk: I specify whole or 2% milk. Anything lighter and you run the risk of a too-thin pudding.
  • Dairy Alternatives: I don’t recommend using soy, almond, or coconut milks in cornstarch puddings like this one. Alternative dairies often don’t boil well; they separate or don’t thicken like cow’s milk. Also, regardless of the milk, the cream is important. If you want a dairy-free pudding, I recommend panna cotta instead.
  • Egg-free Pudding: This pudding can be made without egg yolks by increasing the cornstarch; it just won’t be quite as thick and rich. If making without egg yolks, add an additional 1 tablespoon of cornstarch, and be sure to use whole milk.

Recipe Notes

  • Pudding Skin: The reason to press plastic wrap or wax paper on the surface of the pudding is to avoid the thickened layer or “skin” that forms on the top of cornstarch puddings as they cool. If you like this though then just leave the pudding uncovered.
  • Chilling Pudding Quickly: If you want to chill the pudding very quickly, pour it into a large shallow sheet pan. (Don’t forget to cover the whole surface with plastic or wax paper, or you’ll end up with a lot of pudding skin!)
  • Creamy Pudding: After pudding has thoroughly chilled, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This isn’t a necessary step, but it makes the pudding lighter and creamier after it has set in the fridge.

 

source : thekitchn