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Pudding cookies: Attempt #2

I attempted to make some M&M cookies following a recipe I found on Pinterest. I am not sure if I did something wrong or not but they didn’t come out at all like the photo. There were way too many M&Ms and chocolate chips leftover in the bottom of the bowl that didn’t get mixed in with the dough. There just wasn’t enough dough to incorporate them all. The cookies were ok, but they didn’t flatten out and they were WAY too sweet to eat more than one. You could definitely taste the vanilla pudding mix in it even though there was only 3 tablespoons in it. I followed the recipe exactly (I think) so I am not sure what happened to make them not flatten out.

That recipe can be found here: Perfect M&M cookies

Photo of my cookies:
365: Picture 94

So, I found another recipe on Pinterest for pudding cookies. I decided to give them a try because the recipe was pretty different from the first one. I am really glad that I did. These didn’t flatten out either BUT they are way less sweet than the first ones. The only change I made to the recipe is that I used half a bag of mini semi-sweet chocolate chips and the rest of the bag of mini-M&Ms I had from the first batch. I think it was about half a cup of them. The only thing I would change is: I didn’t use salted butter (because I like to use unsalted – you can control the salt in the recipe that way) but the recipe called for it so there was no salt. They tasted a little flat so I sprinkled a tiny bit of Kosher salt on top of the other pans of cookies before I baked them. Next time, I will add a 1/2 tsp of salt to the mix before I portion them out.

Mini M&M cookies
Adapted from this recipe: Double Chocolate Pudding Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
3.4 oz pkg instant vanilla pudding mix
2 eggs (at room temp)
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
6oz semi-sweet chocolate chips
1/2 cup Mini M&Ms
1/2 tsp salt

Directions:
Preheat the oven to 350 degrees.
Cream together butter and sugar in a large mixing bowl. Add in the dry pudding mix and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda, baking powder, and salt. Whisk til combined, then slowly stir into the wet ingredients. Add in the chocolate chips and M&Ms. Do not mix too much because the M&Ms will break apart if they get bashed around too much
Spoon the cookies out using a tablespoon. I got about 12 to a pan. Bake for 10-12 minutes. Pull them from the oven when the tops start to look slightly browned. If they go longer than that, they end up being a little bit dry.

Recipe makes 4 dozen tablespoon sized cookies.

Photos:
Pudding cookies!

Pudding cookies!

I can’t wait to try these with different flavors of pudding! So exciting. 😀

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Posted by on April 23, 2013 in The Bakery!

 

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Boston Creme Pie Cupcakes

I saw Boston Creme cupcakes somewhere the other day and decided to day that I would make them. I didn’t want to use egg yolks in my creme filling so I found a recipe that used cornstarch as a thickener. Otherwise, I used the recipe from Martha Stewart’s website for the cupcakes and the chocolate ganache topping.

I have to say, the Vanilla Pudding mix is probably the best I have ever had. The first batch I made of it did not come out right because I didn’t use enough of the warm milk mixture to heat up the corn starch. It ended up really lumpy and didn’t set up right. I did it a second time and it came out pretty amazing.

Boston Cream Pie Cupcakes
Adapted from Martha Stewart’s Boston Cream Pie Cupcakes
Serves 18

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
3 ounces (6 tablespoons) unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze

Directions
1. Preheat oven to 350 degrees. Line one and a half cupcake tins with paper liners.
2. Whisk together flour, baking powder, and salt in a small bowl.
3. Start warming milk and butter in a saucepan over low heat.
4. Whisk eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.
5. Beat in dry ingredients.
6. Once the milk and butter come to a boil, add milk mixture to batter with the mixer on low speed. Beat until smooth.
7. Add vanilla.
8. Divide batter among cupcake cups, filling each a little more than halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
9. Using an apple corer, take the center out of each cupcake once they are room temperature.

While the cupcakes cool, make the vanilla pudding for the center of the cupcakes. I changed a few things in this recipe as well. The biggest difference is that I halved the recipe!

Vanilla Pudding
Adapted from TheKitchn’s D.I.Y. Pudding
makes 2 cups

2 cups 2% milk
1/4 cup vanilla sugar
1/2 vanilla bean pod, sliced in half
2.5 Tablespoons cornstarch
Pinch of salt
1 tablespoon unsalted butter
1/4 teaspoon vanilla (optional)

1. Whisk the sugar into the milk and warm over low heat, stirring constantly. i added a half a vanilla bean pod from the vanilla sugar when I whisked in the sugar. This allowed the vanilla bean to steep in the milk while it came to a boil.
2. When bubbles appear around the edges, ladle a cup of the milk into a bowl with the cornstarch and beat the whisk until smooth.
3. Add cornstarch mixture back into the saucepan of milk and cook over low heat, stirring constantly, until it thickens.
4. Turn the heat to the lowest setting and cover the pot loosely. Let sit for about 10 minutes. Remove from the heat, uncover, and whisk in the butter and vanilla extract. Cool completely before filling the cupcakes.

While the pudding is cooling, make the chocolate ganache. The only thing I did differently was to use mini semi-sweet chocolate chips instead of chopping my own chocolate.

Chocolate Ganache Glaze
Adapted from Martha Stewart’s Chocolate-Ganache Glaze recipe
Makes 1 1/4 cups

Ingredients
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

I was low on corn syrup so I ended up putting half a tablespoon of it into the ganache. It still poured nicely and was awesome.

Once everything is cooled to room temperature, you can begin to build them. I filled each cupcake with a teaspoon or 2 of the pudding. (there was a LOT leftover to eat on its own!) Once that was done, I poured a fat tablespoon of the chocolate ganache on top. I put them onto a baking sheet with a piece of Glad Press n Seal wrap under them for quick clean up. As you pour the ganache onto each cupcake, it will spill over the side. This is good! They look pretty awesome when that happens!

OK time for pics!

Boston Creme Cupcakes

366: Picture 138

Boston Creme Cupcakes

Boston Creme Cupcakes

Boston Creme Cupcakes

 
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Posted by on May 17, 2012 in The Bakery!

 

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