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pudding

Raspberry Chocolate Milk Porter Pudding Shooters

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Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise.

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise

St. Patrick’s Day is my birthday.

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise

Having said that, besides my 21st birthday, I don’t usually get too hyped up about the green beer, Guinness, and corned beef.  The reality is, when it comes to beer and corned beef, we pretty much celebrate my Irish heritage all year ’round.  And I never met a potato I didn’t like.

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise

But this year I’m doing something a little bit different.  I’m celebrating my birthday and all things St. Patrick’s Day with a bunch of fantastic blogger friends.  It’s a virtual St. Patrick’s Day party! Woot!  Do what you like to do to celebrate.  Whether you like beer or pretend to like beer on this particular day (and color it green), whether you are Irish or pretend to be on this day, or if you just like awesome food – check out this amazing collection of recipes that will have you covered from head to leprechaun toe with all things that celebrate St. Patrick’s Day.

And my birthday.  Cheers!

Raspberry Chocolate Milk Porter Pudding Shooters
5 from 1 vote
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Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

  • 4 egg yolks
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 1 1/2 cups heavy cream
  • 1/2 cup beer
  • 1 teaspoon vanilla extract
  • 6 ounces chocolate chips, melts, etc., whatever you like
  • 2 tablespoons butter

Instructions

  1. Whisk together egg yolks, sugar, and cornstarch
  2. Heat milk, heavy cream, and beer until steamy
  3. Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
  4. Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
  5. Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
  6. Remove from heat, stir in vanilla and chocolate until chocolate is melted
  7. Stir in butter until completely melted
  8. Pass through a fine mesh strainer into a bowl to remove any egg solids
  9. Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
  10. Refrigerate about 4 hours or overnight
  11. Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves

NOTES:

  1. I added the chocolate at the end for color more so than flavor because without it the pudding didn’t have a very chocolate-y appearance
  2. Use whatever serving dishes you want.  I used beer festival tasting glasses because that’s what I have a ton of and it adds to the fun St. Patrick’s Day beer fun.
  3. I used Love Ninja from Asheville Brewing Company, but most any chocolate stout or porter would be fine – a touch of raspberry or cherry flavor would be ideal.

Be sure to check out all the fabulous recipes my friends are posting and if you feel like sharing on social media we’re using the hashtag: #stpatricksdayfeast2017

The Road to Honey ·  Guinness Irish Stew Mini Pot Pies
Seasons & Suppers · Irish Spice Bag
Salted Plains · Vegan Mint Chocolate Bark

Raspberry Chocolate Milk Porter Pudding Shooters

Apple Bread Pudding Recipe

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Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

I’m sure you’ve noticed that this last week has been a rough one here in the Queen City, so I thought we could all use some comfort food.  I know I could.

Apple Bread Pudding Recipe

Pudding and bread are definitely two of my go to comfort foods, along with chocolate, potato chips, tater tots, cheese, and wine – does wine count?  Yes, I say it does!  In the non-food categories there are always my dear old friends over at at General Hospital, along with Dancing With The Stars, Steel Magnolias, and Fried Green Tomatoes to give my heart and spirits a lift.  And yes, I’m well aware that there are sad parts in Steel Magnolias, but I love that dang movie and it has a ton of comedy!

As usual, I digress.  I thought why not throw some pudding and bread together with all those apples occupying my counters and make some warm cinnamon-y apple bread pudding.  Bread pudding isn’t something I make very often, and whenever I do, I wonder why I don’t.  Other than the obvious waistline issues.  I actually made this recipe a couple of weeks ago when I was putting apples in everything, but today seemed like the right time to share it.

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Cheers to some warm comfort food with the hopes that this week is better than last week and that my beautiful home can heal and maintain the greatness that this city of Charlotte truly is.

 

Apple Bread Pudding Recipe
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Apple Bread Pudding Recipe

Ingredients

  • 12 inch piece of French bread cut into 1 1/2 - 2 inch pieces
  • 5 small apples peeled, cored, and roughly chopped into 1/2 inch pieces
  • 2 cups whole milk
  • 5 eggs
  • 1/3 cups sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325
  2. Coat deep casserole dish with cooking spray
  3. Add bread and apples
  4. Whisk together milk, eggs, sugar, cinnamon, and vanilla
  5. Pour milk mixture over the top of the bread and apples
  6. Toss bread and apples with the milk mixture to coat
  7. Bake 60 65 minutes or until set

NOTES:

  1. This Apple Bread Pudding would also be delicious dressed up with some caramel or whiskey sauce.
  2. Feel free to substitute the types of apples (I used a combination of granny smith and gala because it’s what I had)
  3. Feel free to substitute another type of fruit instead of apples, such as peaches or pears because either of those would be amazing too.
Apple Bread Pudding Recipe

Apple Bread Pudding Recipe is a fall version of an ultimate comfort food with bread baked in a rich custard with cinnamon and apples nestled inside. | Beer Girl Cooks

Banana Pudding in a Jar Recipe

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Banana Pudding in a Jar Recipe

Banana Pudding in a Jar Recipe

Y’all, there has been some drama, but I can assure you that I am alive and well.  The last time we talked, I was headed to the beach.  We had a fantastic time of fun in the sun and there was even some boogie board action.

Banana Pudding in a Jar Recipe

I wish I could say that I just threw caution to the wind and moved to the beach, but that would be a dream come true and not anywhere near my reality.  The truth of the matter is when we got home our computer blew up.  It crashed, burned, nearly died, and spent several weeks in a coma.  After much hand-wringing, tears, and teeth-gnashing (and maybe some really really bad words) it was revived yesterday.

Banana Pudding in a Jar Recipe

And as crazy as it may sound, we have only one computer – a laptop.  Yes, I do realize that it’s 2016, but it’s the truth.  Chris has a tablet, but I honestly cannot function without a normal computer or laptop with a mouse attached.  All that touchscreen totally messes me up.  So I have been technologically absent from the world (with the exception of a few Facebook shares from my iPhone) for 28 days.

Banana Pudding in a Jar Recipe

I’ve been totally busy though!  First of all, I made this Banana Pudding in a Jar like 2 months ago, but now it’s the perfect time to share it just in time for the upcoming Labor Day weekend festivities.  Down here in the south, we love us some banana pudding and anything goes in a Mason jar.  And now that football season is upon us, these would be perfect for your tailgating fun as well!

Banana Pudding in a Jar Recipe

So, you are probably wondering what in tarnation I’ve been up to during the time I was invisible.  As you know, we went to the beach and had a blast.  I also, brewed an ah-mazing beer for an upcoming competition – more on that later.  I got a new job internally with my current employer that I’m super excited about, got a speeding ticket that I’m so not exited about, cooked up a bunch of stuff we’ll talk about at some point,read about 10 books, and watched a bunch of tv.

I’m sadly way behind on General Hospital, but discovered Stranger Things on Netfix.  Y’all, if you haven’t seen this new show, you totally need to check it out.  It’s set in 1983 and stars Wynona Ryder.  It’s like the Goonies meet E.T. meet Poltergeist.  We binged on it and can’t wait for the next season.

Banana Pudding in a Jar RecipeBanana Pudding in a Jar RecipeBanana Pudding in a Jar RecipeBanana Pudding in a Jar Recipe

So, what in tarnation have you been up to?  I hope you didn’t get any speeding tickets!

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Banana Pudding in a Jar Recipe

Ingredients

  • 4 egg yolks
  • 1 cup sugar
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons cornstarch
  • 2 tablespoons vanilla extract
  • 2 tablespoons butter
  • 1 box Nilla Wafers
  • 4 bananas sliced
  • 2 cups heavy cream
  • 2 tablespoons sugar

Instructions

  1. Whisk together egg yolks and sugar
  2. Heat milk, cream, and cornstarch over medium until steamy
  3. Temper eggs by whisking hot milk mixture into eggs one 1/2 cup at a time
  4. Add tempered eggs back into milk pot, increase heat
  5. Whisk and scrape sides until mixture just starts to bubble, remove from heat
  6. Continue whisking
  7. Add vanilla and butter, stirring until butter melts
  8. Pour through fine mesh sieve
  9. Cover with plastic wrap touching all surfaces of pudding to prevent skin

To Assemble

  1. Layer Nilla Wafers on bottom of jar
  2. Add layer of sliced bananas
  3. Add layer of pudding
  4. Add layer of cookies
  5. Add layer of bananas
  6. Add layer of pudding
  7. Whip heavy cream in bowl of stand mixer fitted with whisk until peaks form - 2-3 minutes
  8. Top with whipped cream
  9. Garnish with cookie and/or banana, if desired

Banana Pudding in a Jar

S’mores in Mason Jars

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I realize that it’s still National Ice Cream Month, but it just isn’t summer in the South until you put dessert in a jar.

S'mores in Mason Jars

And yes.  I meant to capitalize South.  It’s a proper noun down here and we’re getting busy with our s’mores jars.

S'mores in Mason Jars

I know I’ve been smacking y’all in the face with some popsicles and ice cream.  I figured we all could use a break.  So I threw together some dark chocolate pudding, whipped up some marshmallow topping, broke up some graham crackers, and tossed it all together in a jar.

S'mores in Mason Jars

Down here we call that dessert.

S'mores in Mason Jars

And it’s a totally picnic worthy dessert because you put all that s’mores, dark chocolate pudding, graham crackers, and whipped marshmallow frosting in a jar.  Then you top it with chocolate bar and a perfectly toasted marshmallow.  Or a burnt one.  That’s sometimes the way I like to roll.

S'mores in Mason Jars

The cool thing is that then you can just put a lid on it!  You store it in the fridge until it’s time to go! It’s a perfect make ahead and take dessert to whatever family party or horrible family reunion you’re forced to attend.

S'mores in Mason Jars

But you’re the hero.

S'mores in Mason Jars

S'mores in Mason Jars

S'mores in Mason Jars

S'mores in Mason Jars

S'mores in Mason Jars

Because you brought s’mores in a jar.

Have a great weekend, y’all!

Love, Rach

S'mores in Mason Jars
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S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

  • 4 egg yolks
  • 3/4 cup sugar
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1/3 cup dark cocoa powder
  • 2 tablespoons vanilla extract
  • 2 tablespoons butter

For the Marshmallow Topping

  • 2 sticks butter softened
  • 1 tablespoon vanilla bean paste
  • 1 18 ounce container of marshmallow cream
  • 24 graham cracker sheets
  • 4 Mason Jars
  • 4 regular size marshmallows
  • 1 1.55 ounce chocolate bar broken into 4 pieces

Instructions

For the Dark Chocolate Pudding

  1. Whisk together egg yolks and sugar in a small bowl
  2. In a medium pot, heat milk, cornstarch, and cocoa powder until warm and steamy - do not boil - remove from heat
  3. Slowly whisk 1/2 cup of the hot milk into the egg mixture and repeat until milk is reduced by half
  4. Add the egg/sugar/milk mixture back into the pot with the remaining milk and bring to a light boil, stirring constantly.
  5. Just when the bubbles begin, remove from heat, stir another 1-2 minutes
  6. Stir in vanilla and butter until butter is melted and let cool for a few minutes
  7. Place a fine mesh strainer over a bowl and pass the pudding through the strainer into a bowl - this will catch any egg pieces that may have scrambled
  8. Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming
  9. Chill in refrigerator overnight

For the Marshmallow Topping

  1. Beat butter on medium until smooth
  2. Beat in marshmallow cream and vanilla bean paste

To assemble

  1. Break up 12 graham crackers and evenly distribute into 4 mason jars
  2. Evenly divide the chocolate pudding between the 4 mason jars
  3. Crumble and divide the remaining 12 graham crackers evenly on top of the pudding
  4. Evenly top with marshmallow topping
  5. Transfer marshmallows to a baking sheet lined with parchment paper and toast under broiler for 1-2 minutes, rotate and toast another 30 seconds to a minute, turn again and toast for another 30 seconds to 1 minute
  6. Top s'mores with toasted marshmallow and chocolate pieces
  7. Serve immediately or cover and refrigerate for later

S'mores in Mason Jars

 

 

 

 

 

 

 

 

Homemade Pistachio Pudding

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Homemade Pistachio Pudding

Homemade Pistachio Pudding

 

My ongoing St. Patrick’s Day birthday celebration continues.  You may be seeing a theme here.

 

Homemade Pistachio Pudding

 

I’m keeping with my who knows how many week celebration of my St. Patrick’s Day birthday party and sharing things that make me happy and are totally my jam.

 

Homemade Pistachio Pudding

 

Come on ride this train.

 

Homemade Pistachio Pudding

 

Enter the pistachio.  One of my one and only true loves.

 

 

Homemade Pistachio Pudding

 

Yes.  I have more than one.  Don’t judge me.

 

Homemade Pistachio Pudding

 

Now, I know some of y’all may not think that pistachio pudding is the sexiest dish on the planet. But, dude, really?  Pistachio!!!!!

 

Homemade Pistachio Pudding

 

I’m also continuing with my theme of my St. Patrick’s Day birthday other theme of ungreen green things. And here we are.

Like Annie pointed out in her comment on this post – pistachio pudding should not be green.

 

Homemade Pistachio Pudding

 

I couldn’t agree more.  And the same goes for mint chocolate chip ice cream.

 

Homemade Pistachio Pudding

 

I’m just sayin’

 

Homemade Pistachio Pudding

 

Okay, okay, I admit that there is some tiny bit of green tint going on here in this pudding.  Well, yeah! There are pistachios in there!  But seriously, your pudding should not be something that looks like it came right out of Ghostbusters.

 

Homemade Pistachio Pudding

 

A tint of green if you smash or chop your pistachios is totally legit!

 

Homemade Pistachio Pudding

 

Either way, if you’re using this recipe you’ll be making a paste which is going to make your pudding DELICIOUS!

 

Homemade Pistachio Pudding

 

Sorry.  Totally not trying to yell.  Pistachios just get me all kinds of excited.  And don’t even get me started on pudding.

 

Homemade Pistachio Pudding

 

I’m a huge lover of the stuff and have shared a few of my faves Homemade Butterscotch Pudding and White Chocolate Pudding.

 

Homemade Pistachio Pudding

 

This pistachio pudding is delicious on its own, but I’ve also used it several times in other No-churn Spumoni and Spumoni Cheesecake recipes.  Check back next week to see what St. Patrick’s Day and birthday excitement we have going on!

 

Homemade Pistachio Pudding

 

Cheers and have a fantastic weekend, y’all! XO

 

[amd-zlrecipe-recipe:155]


Adapted (very slightly) from Joy The Baker

 

Homemade Pistachio Pudding

 

 

Homemade Butterscotch Pudding

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DSC_0066PM2

 

Happy Monday!  I hope y’all had a fantastic Thanksgiving!  Ours was good, but ended with some drama and a trip to the emergency room.  Don’t be pointing fingers, now.  No one got food poisoning at my dinner table.

Anyway, here we find ourselves in that weird place between Thanksgiving and all the December holiday festivities.  So not only am I keeping things brief on this Monday after Thanksgiving, but I’m presenting you with a sweet that is neither pumpkin/November or peppermint/December.  What we have here is just one of my long-forgotten favorite flavors in a comfort food.

 

DSC_0066

 

Homemade Butterscotch Pudding, why have I neglected you,my long lost friend?  Seriously, I totally forgot how delicious butterscotch is.  I made this for Chris’ dad when he was in the hospital because he loves butterscotch.  No joke, this stuff is good and he ate the whole jar in about 45 seconds flat.

I’m 100% positive that had nothing to do with the poor quality of the hospital food.

 

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Homemade Butterscotch Pudding

Ingredients

  • 3 Tablespoons cornstarch
  • 1/4 tablespoon salt
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla bean paste
  • 6 ounces butterscotch chips plus a few more for garnish
  • whipped cream

Instructions

  1. In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
  2. Whisk egg yolks into the heavy cream slurry
  3. Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
  4. Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
  5. Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
  6. Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
  7. When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
  8. Remove from heat, stir in vanilla bean paste then add the butterscotch chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
  9. Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin thing from happening
  10. Cover with the lid and chill overnight or at lest 4 hours
  11. Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
  12. Spoon into serving dishes, top with whipped cream and butterscotch chips, if desired

 

Adapted from The Kitchn

White Chocolate Pudding

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Just about every single day over here is like an episode from I Love Lucy.  I always have a lot of ‘splainin to do.

 

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I blew up the garbage disposal, y’all.

 

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And not for the first time.  Oops! I’m pretty sure we all know by now that I’m one hot mess.  I totally admit it. (Isn’t Chris a lucky fella?)  But is there some reason I should have known NOT to put flour, potato peels, carrot peels, onions or celery in the garbage disposal?  Yep.  Me either.  Here is your public service announcement: Do not put any of these things in the garbage disposal.  And for the love of all that’s holy, DO NOT put them in there all at the same time.

 

DSC_0169

 

Consider yourself warned.  It was ugly.  I knew I was in trouble when the water started coming the wrong direction, but I’m here to tell you things went south fast.  I’m 100% confident that continuing to run the garbage disposal was a good idea at the time.  I just wanted everything to go the direction it was supposed to.

 

DSC_0301PM

 

It didn’t.  My garbage disposal revolted in a vomit explosion of carrot and potato peels, onions, flour, and water like a teenage girl at the after-prom party or an unfortunate night in a frat house.  Not that I have any personal experience with that.

 

DSC_0175

 

With garbage disposal puke dripping from the ceiling and my hair, I cried for help.  Needless to say – Dad was mad.  Apparently, I created a perfect storm by putting all things bad down the disposal at the same time (I’d made a pot roast) and it said oh hell to the no and that was it.  It took two days of Chris plunging, snaking, liquid plummering to finally clear it out and I’m sure y’all will be relieved to know that it’s totally fixed.   I also now have a list of things that can never meet the disposal again.

 

DSC_0271

 

I had to make him some white chocolate pudding to make up for my transgressions.  Although, I totally can’t help going into a fit of giggles when I remember how Chris was plunging, snaking, and liquid plummering and the disposal belched and hurled some potato-carrot-flour-onion business into the air. Some landed on his head and oh my….

LUCY!

 

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White Chocolate Pudding

Ingredients

  • 3 tablespoons cornstarch
  • 1/4 tablespoon salt
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 1/2 cups whole milk
  • 1/2 sugar
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 6 ounces white chocolate chips
  • whipped cream and berries for garnish

Instructions

  1. In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
  2. Whisk egg yolks into the heavy cream slurry
  3. Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
  4. Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
  5. Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
  6. Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
  7. When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
  8. Remove from heat, stir in vanilla bean paste then add the white chocolate chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
  9. Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin from happening
  10. Cover with the lid and chill overnight or at lest 4 hours
  11. Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
  12. Spoon into serving dishes, top with whipped cream and fresh berries, if desired

Adapted very slightly from The Kitchn

Note:  You can pass the pudding through a fine mesh sieve prior to chilling to catch any pieces of cooked egg if that happened during the tempering process.