Nothing But Food and Sweets!!!

shitfree:

Orange Chx (click on image)

grapelet:

(via Cinnamon Streusel Pancakes | Two Peas & Their Pod)

cooking-confessions:

Chocolate and Salted Caramel Pudding Pops

Chocolate Pudding Ingredients: 

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

Chocolate Pudding Directions: 

1. Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. 
2. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. 
3. Pudding is ready when mixture coats the back of the spoon.  
4. Add chocolate and stir to combine. 
5. Add vanilla and stir to combine.

*For a step-by-step tutorial to making homemade pudding click here.

Salted Caramel Pudding Ingredients:

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup salted caramel sauce (recipe follows)*
• 1 tablespoon vanilla extract

Salted Caramel Pudding Directions:

1. Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. 
2. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. 
3. Pudding is ready when mixture coats the back of the spoon.  
4. Add salted caramel and stir to combine. 
5. Add vanilla and stir to combine.

*Salted Caramel Sauce Ingredients:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Salted Caramel Sauce Directions:

1. Add sugar and water into a saucepan over medium low heat. 
2. Stir until sugar has dissolved. 
3. Use a wet brush to remove any crystals that form on the side. 
4. Once sugar has dissolved increase heat to high. 
5. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. 
6. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. 
7. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). 
8. Add salt and stir to combine.

Assembly:

1. For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. 
2. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. 
3. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

(Source: endlesssimmer.com)

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imgoingtobeacook:

Pink Confetti Cupcakes

click image for recipe