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Homemade Chocolate Pudding with Chantilly Cream | Recipe in a Jar

6 · · 20 Comments

I have no idea when it happened, I know it was pretty early on in my life… my love affair with chocolate pudding began. The day my Mom made… HOMEMADE chocolate pudding it was earth shattering.  I had no idea you could make your own pudding from scratch without the box of the infamous big J and little-O.

It's so easy to make and tastes so much better than the box stuff.  Pair it with some real Chantilly cream and dress it up in a jar and it's the perfect little dessert to serve at your next get together.

Chocolate Pudding

1 cup sugar

1/2 cup baking cocoa

1/4 cup cornstarch

1/2 teaspoon salt

4 cups milk

2 tablespoons butter

2 teaspoons vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.  Place over medium heat and slowly whisk in the milk. Bring to a boil stirring frequently.  Once it reaches a low boil, let it boil for 2 minutes stirring constantly. Remove from heat, stir in butter and vanilla. Bring to room temperature and then place in a container to chill in the refrigerator.  Place some plastic wrap on the top of the pudding to avoid developing a skin on the top. Chill for 2-4 hours before serving.

Serves 6-8

Chantilly Cream

1 pint whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Ten minutes before you start your Chantilly cream, place your mixing bowl in the freezer.  Remove bowl from freezer and add whipping cream.  Mix on high speed for 2 minutes until it starts to stiffen. Add powdered sugar and vanilla and continue to mix on high until cream becomes stiff and hold is shape. 

Fill your jars with the chilled pudding and then pipe the Chantilly cream on top with a large closed star tip in a pastry bag {I ordered my from Sweet Baking Supply} and pipe the Chantilly cream on top of the pudding.

I dressed up the single serving pudding jars with some fun rope. Then I topped the jars with a simple piece of scrapbook paper cut in a circle to fit on top of the jar. Then I decorated some bamboo skewers with crocheted lace, ribbon and fabric to make little flags on top of the pudding.  I found that punching small holes in the paper worked better than trying to stab the skewers into the paper.

This will be the talk of the room at your next book club, baby shower or party.  Give it a try and let me know what you think!

What's your favorite party treat to share with friends and family?

Cheddar Corn Chowder | Recipe

6 · · 19 Comments

When a chill sneaks its way into the air, this is the first recipe that pops into my head.  This is my adaptation of Ina Garten's Cheddar Corn Chowder.  Her recipe is great, but I always have to tinker and make it fit more to my taste and lifestyle.

This chowder is thick, rich and really hits the spot on a cold day. The sweet corn pairs nicely with the bacon, potatoes and sharp cheddar cheese creating the perfect comfort food to share with family and friends.

It's a perfect starter or meal itself for a dinner party, potluck, or family gathering.  All you need is a couple of loaves of good crusty bread and you have a rich yet rustic dinner to share.

I'm sharing this recipe along with my Chili & Cornbread in a jar over at TidyMom & Dine and Dishes #Soupapalooza starting today. “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Come on over and join the souper party!! {sorry had to be done}

Onion and Poppy Seed Salad | Recipe

1 · · 1 Comment

Have you ever eaten a dish at a dinner party and then fallen in love.  A friend of mine made this salad several years ago at a Christmas party that we both attended and it's been in the back of my mind ever since! The other day I needed a "fancy" salad for a Valentine's dinner at church and the first salad that popped into my head was this Onion and Poppy Seed Salad.  I called my friend Jamie to see if she would share the recipe and she laughed when I said, "you know that salad that you made two years ago…"  Well we pieced our memories together and figured out what recipe she used and then I made a few little tweeks of my own…

Onion & Poppy Seed Salad

2 pkgs. spinach

1 head of lettuce

3/4 lb. Swiss cheese

2 cups of cottage cheese

1/2 lb. of crumbled bacon

3/4 lb. of fresh sliced mushrooms

1 lb. of fresh sliced strawberries

1 small sliced red onion

12 oz. of poppy seed dressing {my favorite is Brianna's Poppy Seed Dressing}

24 hours before you make your salad thinly slice the onion and place in a jar with the entire bottle of poppy seed dressing to marinate. Return to fridge until ready to dress the salad.

Cook bacon according to package directions and then set aside to cool.  Once cool crumble and set aside.

Slice lettuce and wash along with spinach. Spin dry in a Salad Spinner and place in the fridge to crisp back up. In a large bowl combine Swiss cheese {you can either shred or cube the cheese}, cottage cheese, crumbled bacon, cleaned and sliced mushrooms, cleaned and sliced strawberries and the jar of onions and poppy seed dressing. Stir to combine. Add the lettuce and spinach, toss and serve.

Salad should serve 8-10

 

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Simple Chili and Cornbread in a Jar | Recipe

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When it comes a cold and gray day, I'm a purest at heart… I love a good chili and cornbread recipe.  Case in Point… My Creamy White Chili and Turkey Chili posts from a few years ago. Today, I thought I would share my super easy weeknight chili with a little WhipperBerry twist…

You got it… it's chili and cornbread in a jar!  Perfect for those cold winter nights or a fun dinner by the campfire. All you have to do is make up your favorite chili recipe, place it in a 16 oz. wide mouth jar.  Mix up your favorite cornbread mix and then place a 1/2 cup of cornbread mix on top of the chili and bake it at 375 degrees for 20 minutes right in the jar. Don't have a favortie chili or cornbread recipe, no worries… I have two fabulous recipes below that I know will easily become a couple of your favorites!!

Here is my go-to simple weeknight chili that is a snap to make and super delicious!!

Simple Weeknight Chili

1 tablespoon of olive oil

1 large onion diced

1 lb. ground beef or turkey

3 16 oz cans of chili beans

2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}

2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}

1 tablespoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of cocoa powder {weird I know, totally tasty}

salt and pepper to taste

Place large soup pot over medium high heat and add olive oil and onions.  Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown.  Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper.  Bring to a slow boil and cook for 8- 10 minutes over medium heat. 

Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.

Serves 8-10 people.

Cornbread

2 c. (1 c.) flour

1 c. (½ c.) cornmeal

2 ½ t. (1 ¼ t.) baking powder

1 t. (½ t.) salt

¾ c. (6 T.) butter

3 (2) eggs

1 c. (½ c.) milk

1½ (¾ c.) sugar

1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.

If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine.  Include a fun eco friendly disposable spoon and you have a classy chili perfect for any event!!

I plan on sharing this fun chili and cornbread recipe over at TidyMom and Dine & Dishes Soupapalooza later this month on February 28th! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”