Tuesday, January 6, 2009
Moving on... to dessert! Here's the strange looking dough.
Baked and filled. Ready to decorate!
I used cool whip from a can and Nesquik choc. syrup! I was going to make the chocolate drizzle from choc. chips & heavy cream. But A) I didn't want to B) I didn't want to! I'm actually glad I didn't... I LOVED the taste of this. Semi-sweet choc. would have ruined this.
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup butter
- 1 cup water
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 4 eggs
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees.
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Monday, January 5, 2009
What more could you ask for? This is BY FAR the easiest dessert I've ever made. It didn't require a mixer, or a big bowl. (I halved the recipe, so I was able to fit all the ingredients in a cereal bowl!) I was so shocked at the ingredients and the amounts (and the lack of) some of them. Only 3 Tbsp. of flour for 2 cakes? I was suspicious. But it was pretty good! Now this isn't the BEST TASTING ever, but for the effort? Can't complain! I will definately be making this again. And it says to make it in custard cups. Yeah, like I have those! So I just baked them in said cereal bowls and it worked great!
I almost paired it with ice cream, but that's just how lazy I was tonight, folks. I think I prefer it this way anyways!
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each
What You Need
4 squares BAKER'S Semi-Sweet Chocolate (I used choc. chips)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Kraft Kitchens Tips
How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.