Newspaper readers generally want the truth.
This week’s medication is taken with warnings in the life of a newspaper columnist, thanks to my decision to take a two-day vacation.
The best banana pudding – ever? ‘yes! ‘Please say it’s my colleague.
I split the diff between rows A and B…and in my hurry I landed on one that timed out nicely: National Chocolate Pudding Day (June 26th). The chocolate pudding from scratch I guessed was very easy to climb and perhaps widely appreciated.
Because there is very little acceptable reason for not liking chocolate pudding.
It’s smooth, creamy, cool and chocolatty. Great from those little lunchbox cups. (Remember the can? I’m sure my Gen X Memory Bank filter tastes better than today’s plastic containers.) It’s great from the Kozy Shack Tub. It’s either a great plain or whipped cream or a swirl cake batter, where it conveys appeal to the final product.
The chocolate pudding is brilliant. And certainly, I found it easy to do.
My friend Tony had called me when I was making this chocolate pudding recipe from a pioneer woman. He said the inclusion of egg yolk as a thickener (along with the more commonly employed cornstarch) “returns that French custard feel to the pudding.”
“I’m making chocolate pudding,” I told him. “first time.”
“Have you ever made chocolate pudding before?” he asked.
The reaction looked huge. I don’t know that Tony is a particularly enthusiastic chef.
“I mean, I made it out of the box.”
“Wait. Is there another way to make it?”
That comment makes more sense.
And when I whined, I wondered if there weren’t more people out there than simply considering Jell-O and my *T*’s “homemade” stuff. They aren’t. Duncan Hines’ salted caramel brownies have also become “what do you do with the chocolate pudding you run once you’ve made it?”
I chose the pudding recipe because it was simple for a week when I didn’t have much time. However, my Type A couldn’t sit down with just the chocolate pudding recipe, so the death of this semi-homemaid by a trivial chocolate recipe. The original is completely semi-homemaid. I laughed about it.
Author AllRecipes Contributor Lanita says this trivial thing “a real favorite. Every time I have a church dinner, I have to make this!”
I don’t doubt that.
Most people are excited that you will show up with food. I don’t care if the pudding or brownies come from the box. The taste of the box is delicious. Some people don’t realize that this is another way to make pudding! There’s even more truth to you, but there are some truths, along with the fact that they also appreciate the extra work (and seriously, it’s not that much) that takes on whipping this truly silky pudding.
Holidays and trivial things: Make it right with patriotic pleasure
The Triflu itself is a wonderful and easy summer dessert and is ridiculously flexible. This is a bold chocolatty, but you can offset that by omitting brownies like cheesecakes, pound cakes, coconut cakes, shortbread cookies and more. Instead of tofever, toasted nuts have a wonderfully crispy texture (and a microscopic nutrient). You can also use this as divine inspiration and make trivial things with vanilla pudding. Or butterscotch. Or bananas.
I made a more traditional fourth version of the July 4th version a few years ago. This is perfect for your upcoming BBQ plan.
Pudding is a universal good. Wherever you come from.
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.
How to make chocolate pudding
Recipe is Pioneer Women (thepioneerwoman.com/food-cooking/recipes/a85701/how-to-make-chocolate-pudding)
material
Two big egg yelves
2 tablespoons of cornstarch
2 cups of whole milk, split
1/2 cup sugar
1/4 cup of sugar-free cocoa powder
1/4 tsp salt
2 teaspoons of chocolate extract (or vanilla extract)
*Vanilla was used
direction
1. In a medium bowl, whisk the egg yolk for about 60 seconds to turn pale yellow, increasing volume, whisk with cornstarch, whisk about 1/4 cup milk. Once it’s smooth and integrated, save it.
2. Place the sugar, cocoa, salt and remaining milk in a pan and bring to the skull over medium high heat. This is when the liquid is about 180-190ºF. This is before the mixture boils, and at this stage small bubbles begin to form on the sides of the bread. Remove the pan from the heat and dribble the hot cocoa very slowly into the egg cornstarch mixture, whisking constantly. We don’t scramble eggs because we are temperament. Return everything to the pot, cook over medium high heat, whisk constantly until the pudding reaches a completely boil. Simmer until heated, then whisk for a few minutes until the pudding thickens.
3. Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press the plastic wrap directly onto the surface of the prindor to prevent skin formation. Refrigerate for 1-2 hours until cooled. Serve and have fun!
Death from Chocolate Trifle
Recipes are AllRecipes (allrecipes.com/recipe/8308/death-by-chocolate-iii)
material
Brownies
1 (16.3 oz) Package Brownie Mix (Betty Crocker, etc.)
Two big eggs
1/2 cup vegetable oil
2 tablespoons of water
other
3 (1.4 oz) Chocolate-covered English Toffee Bar
1 (16 oz) Package Frozen Whip Topping, Thaw
direction
1. Follow the instructions on both brownie and chocolate pudding boxes (if you use scratched pudding, use the recipe provided). Preheat the oven to F (175°C). Grease a 9 x 13 inch baking pan.
2. Assemble, crush, or chunk chop brownies into the bottom of one or four small trivial bowls. Spoon pudding on top. Layer the whipped toppings and then sprinkle the crushed tofever over the top. Ending with a whipped topping means repeating the layers in the same order.
3. Refrigerate until ready, and add a final layer of chopped tofever before adding.
