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Archive for the ‘Puddings and Custards’ Category

choc icebox platdWhen the weather is hot and I’m feeling lazy, I like to focus as little attention as possible on spending time in the kitchen.

That’s one reason I love good old-fashioned ice-box desserts. They come together in a snap, can be made the night before, and taste wonderful

My latest version involves chocolate, chocolate and more chocolate!

Ingredients ... and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

Ingredients … and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

 

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

 

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

 

Spread the cookies into the bottom of a 9x13 pan and press down.

Spread the cookies into the bottom of a 9×13 pan and press down.

Beat the cream cheese until smooth and creamy.

Beat the cream cheese until smooth and creamy.

Then add in pudding and milk, blending well.

Then add in pudding and milk, blending well.

 

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won't take long for the pudding to begin to set.

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won’t take long for the pudding to begin to set.

 

Fold half the whipping cream into the remainder of the pudding mixture.

Fold half the whipping cream into the remainder of the pudding mixture.

 

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

 

Spread whipping cream evenly over the top. You can get all fancy and make designs... or not.

Spread whipping cream evenly over the top. You can get all fancy and make designs… or not.

 

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

 

Chocolate Icebox Dessert

2 small boxes of instant chocolate pudding

3 1/2 cups milk

1 8oz. package of cream cheese

1 15.5oz. package of Oreo cookies

1 pint of heavy whipping cream

1/2 cup powdered sugar

Optional toppings (mini chocolate chips, shaved chocolate, coconut, caramel sauce)

Crush cookies until cookies and filling and blended into a crumbly mass (or mess, depending on who you ask).  Press into the bottom of a 9 x 13 baking dish and set aside.

Whip cream until peaks form. I like mine sweet, so I add about 1/2 cup of powered sugar and stir in gently.

In another bowl, beat cream cheese until smooth then add in pudding mixes and milk. Beat until well blended.

Immediately pour of the pudding mixture over the cookie crumbs in pan. Add half whipping cream to the remaining pudding mixture and stir until blended. Spoon over top of crust and filling in pan.

Top with remaining whipped cream.

Add whatever toppings you like then cover tightly with plastic wrap and let sit over night in fridge. You can serve immediately, but it tastes so much better the next day. Keep refrigerated until ready to serve.

She Who Needs to Not Make This Again for Self-Preservation Purposes

 

 

 

 

 

 

 

 

 

 

 

 

 

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Captain Cavedweller loves custard and I love pumpkin so the other day I decided to see what would happen if I combined the two.

Good things happened. Very good things.

This recipe comes together quickly and is so easy (and yummy).

Enjoy!

Ingredients

 

Mix pumpkin, eggs, cream, sugar and spice.

You need 1/2 inch of boiling water in a baking dish. You can pour it in or, if you are lazy like me, nuke the pan and water in the microwave.

 

Pour custard into 8-ounce cups sitting in the boiling water.

 

While the custard is baking, mix up topping. Melt butter.

Add sugar and vanilla and mix well.

 

Drizzle on top of custard that has baked about 20 minutes (or until tops are set).

 

Remove from oven when a knife inserted in the center comes out clean (about 40-50 minutes total).

Garnish with whipped cream and cinnamon! Yum!

 

Pumpkin Custard

1 can (15 ounces)  pumpkin

2 eggs

1 cup heavy cream

2/3 cup granulated sugar

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Topping

1/4 cup turbinado (raw) sugar

1 teaspoon vanilla extract

1 tablespoon butter, melted

Whipped cream and ground cinnamon, optional
Preheat oven to 350.

Beat eggs lightly then add in pumpkin, cream, sugar and spice.

Pour into 8-ounce custard cups set in a baking dish with 1/2 inch of boiling water. I boil the water right in the dish in the microwave, but you can also put the cups in the pan, fill them, then pour in water around them. The point is that you want the cups to be setting in 1/2 inch of boiling water while they bake.

Once the custard is in the oven, bake about 20 minutes, until the tops are set, then drizzle on topping.

To make the topping, melt butter, stir in vanilla, sugar. This gives the custard an almost brulée taste and texture.

Continue baking another 20-30 minutes until a knife inserted in the center comes out clean.

Remove from oven and let cool.

Top with whipped cream dusted with cinnamon (if you so desire, which I greatly did) and devour!

She Who Must Get Over Her Pumpkin Obsession

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Here is a fast and easy dessert that tastes so yummy yet does not require cooking.

That means your house doesn’t have to reach the internal temperature of an inferno to enjoy something delicious wonderful and sweet!

Ingredients

 

Whip cream until it forms peaks. Add a little confectioner’s sugar to sweeten. Set aside.

Whip cream cheese until smooth.

Add milk and pudding mix to cream cheese and mix well.

 

Add whipping cream to pudding mix and blend gently with a spoon.

 

Line pan with graham crackers then spoon in pudding mix.

 

Top with whipped cream and chocolate shavings.

 

Leave in fridge for an hour (or overnight) before serving. Then indulge!

Chocolate Icebox No-Bake Dessert
1 3-ounce package cream cheese, softened (or cut an 8-ounce package in half)
1 1/2 cups milk
1 large package instant chocolate pudding mix
1 cup whipping cream
chocolate shavings or mini chocolate chips
Graham Crackers

Line the bottom of a 9×13 inch pan with Graham Crackers and set aside. Whip cream, add a dash of confectioner’s sugar to lightly sweeten.
In another bowl, mix cream cheese and milk until smooth. Add pudding mix and beat one minute. Fold in half of the whipped cream. Pour over Graham Crackers and chill for one hour.
Once chilled, spread rest of whipped cream on top and garnish with shaved chocolate or mini chocolate chips.

Restrain yourself from eating the whole pan and force yourself to share.

She Who Loves Easy Desserts that Don’t Require Turning on the Oven

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When I was a kid, on random and rare occasions my sister-in-law Debbie would treat us to homemade banana ice cream. It was smooth, creamy bliss in a bowl on a hot summer day.  A bit of a banana fan, I absolutely loved this ice cream and eagerly looked forward to the times she made it. (Which wasn’t nearly often enough).

My mom tried to make it a few times, but it never tasted the same because she refused to use the raw eggs required by the recipe. So if you don’t consume raw eggs, please skip today’s post and come back next week when I don’t have to issue any food warnings.

Consider this your warning – consuming raw eggs may increase your chance of food borne illness. Use fresh eggs that aren’t cracked, please, if you plan to make this ice cream.

Which, if you like ice cream and like bananas, you will want to do as quickly as possible.

It has been years (decades) since I’ve had this ice cream and it was just as yummy as I remember. I finally begged Debbie to share her recipe and I am forever grateful that she did.

Captain Cavedweller had never enjoyed the experience of banana ice cream before and I thought I was going to have to find a stick to beat him off  just so I could get a bowl of it.

Yeah, it was that good.

It is really easy to make and this recipe will fill a four-quart ice cream freezer easily. If you have one of the one and a half quart freezers, I’d cut this down to a one-third recipe.

Enjoy!

Ingredients

Beat eggs until foamy.

Add sugar and beat until dissolved.

Add cream, salt, flavorings and milk to get this foamy, beautiful bowl of goodness.

Mash bananas and add to mix.

Pour into your ice cream freezer and freeze according to machine directions.

A whimsically fun bowl may slightly enhance the flavor, unless you are Captain Cavedweller.

Serve with a garnish of banana slices dipped in chocolate and mint, if you so desire. CC desired a shortbread cookie with his.

Banana Ice Cream

5 eggs
2 1/2 cups sugar
4cups whipping cream
1 tsp. salt
2 tsp. vanilla
2 tsp. banana flavoring
4 cups milk
4 ripe bananas, mashed
* Warning! Consuming raw eggs may increase your risk of food borne illness.   If you do decide to make this and use the raw eggs, please choose eggs that are fresh with no cracks in the shell.
Start by beating the eggs until they are foamy and light. I let mine go about six minutes. Add in sugar and continue mixing. Slow the speed on the mixer and add in the cream followed by the salt, vanilla and banana flavoring. Continue mixing and add in the milk, blending in the bananas last. Pour into your ice cream freezer and freeze according to machine directions.

Serve and enjoy! I dipped a few banana slices in chocolate and added a garnish of mint, just for fun. Captain Cavedweller preferred his plain, of course.

She Who LOVES Banana Ice Cream

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