Minty Choco Chip Pudding

Look ma, no cooking! Just combine, whisk, stir, and pour ingredients into cups. Ready to eat within minutes. Reasonably lo-cal at a smidge over 200 calories each container.

The idea for the flavor came from a recipe for mint soft-serve ice cream that's in page 20 of the Cuisinart Instruction Booklet (for soft-serve ice cream maker). Having tried the recipe and stirring in grated Wilton Dark Cocoa Mint Candy Melts, I figured the flavors can transfer to a pudding recipe. The ingredients for the ice cream are as follows:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring

The boxed instant vanilla pudding, which I had on hand, listed the following ingredients for the normal recipe:

1 package instant pudding powder
2 cups of milk [Whisk into pudding powder for 2 minutes.]

In assessing suitable amounts of additions, I considered the following factors:

• The pudding fluids amounted to 2/3 of the ice cream ingredients.
• The ice cream contains lots of air, thus, spreading out mint flavoring by volume.
• The pudding powder already contains sugar.

My pixstrip shows the implements I used (YMMV), the ingredients, and the cups of pudding.
Ingredients

• 1 package instant pudding powder
• 2 cups of nonfat milk
• 1/2 teaspoon spearmint extract
• 4 drops green food coloring
• 2 ounces grated Wilton Dark Cocoa Mint Candy Melts, replaceable with chocolate chips, minty or otherwise

Instructions

1. Whisk the powder and milk for two minutes.
2. Add the extract.
3. Add the food coloring, one drop at a time. More on that later.
4. Stir in the grated candy. Otherwise, you can add Hershey's or Nestle mint chocolate chips, which you might find either at your supermarket.
5. Pour into 4 containers. Sprinkle some candies or chips on top if you like. Eat now or store in fridge for consumption later.

Post-Recipe Thoughts
Good that I guessed right to not put in a whole teaspoon of the extract. As for the food coloring, I wish I had thought earlier to try the blue food coloring, a drap at a time, as the pudding started out vanilla yellowy. Y'know, blue and yellow make green. Oh, well, next time.

I stirred in candy melts, which I had grated and stored in the fridge awhile back. I did experiment with a few regular-sized chocolate chips for bouyancy. I spooned a very small sample of the mixed pudding into a paper cup and stirred in the chips. The pudding had thickened up enough during whisking so that the chips did not sink to the bottom. (Yay!)

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A similar but different pudding recipe: "Really Quick Mixed-flavor Pudding"

Chocolate Cereal Blocks Etc

The classic Rice Krispies cereal treat has been around for decades. Over time, I’ve noticed these cereal yummies have undergone two noticeable changes:

• Microwave directions for melting butter and marshmallows, replacing the kettle method
• Proliferation of pre-made packages

Chocolate Cereal Blocks Etc is my frequent deviation from the classic cereal treat, which I most recently prepared for a picnic. Received several raves, so I said I’d send out the recipe. Wellll, in the midst of writing it up, it started shaping up to be another blog article recipe. This recipe uses (in order) butter, caramel vanilla marshmallows and chocolate rice cereal for the cereal blocks. The ganachy icing has peanut butter meltable candies and chocolate frosting. For more details and ideas about the icing, read A Convenient Ganachey Icing.

The classic Rice Krispie blocks recipe uses 10 ounces of marshmallows, which throws a monkey wrench into cereal bar recipes if using Kraft novelty flavor marshmallows. (Curses! Kraft used to put out the novelty flavors in 10-ounce packages, but they’ve gotten greedy and now put them out as 8-ouncers!)

For convenience of those who want to make the classic blocks, I’ve pasted the very simple cooks.com recipe (printer-friendly). Deviation info follows.

CRISPY TREATS (MICROWAVE)
Printed from COOKS.COM
________________________________________
1/4 c. butter
4 c. miniature marshmallows
6 c. Rice Krispies cereal

Substitute 40 large marshmallows.

Butter microwave bowl big enough to hold all ingredients; microwave marshmallows 2 minutes then stir. Microwave again 1 minute. Stir in and mix well the Rice Krispies. Butter hands and put this mixture in a cake pan, flatten, cool and cut into squares.

My deviations from the cooks.com recipe:

• Primary ingredients:
• 3 tablespoons butter instead of ¼ cup (4 tablespoons)
• 10 oz. bag of Kraft caramel/vanilla marshmallows
• 8 cups Cocoa Pebbles. Key concept is chocolate rice cereal.
• Pan: I lined the pan with wax paper that overlapped two opposite sides. I used spray oil on hands instead of butter.
• Icing: I microwave-melted 4 ounces of Wilton Peanut Butter meltable candies (available at craft stores), stirred in 4 ounces of spreadable frosting, and microwaved some more, but using lower power. I poured the warm icing over the cereal mixture and squeegeed (using old but clean tool) it into the crevices.
• Yield: The cooks.com recipe says to cut the batch into 24 pieces. I cut my batch into 48, although some came out a bit smaller than others. Your sizes might vary also, depending on how well you wield your knife. :-)

Tubular Waffle Grid Wafers 2

Back in August, I published my recipe for Tubular Waffle Grid Wafers that I used test tubes for helping shape the cooked wafers. (I wanted to use my waffle cone appliance to make shapes besides waffle cones.) This time, I used a 3 x 8 grid text tube rack for holding the shapes. The rack is open air, better for air circulation and avoiding trapping steam than the set of test tubes I used previously. Also, the 24 vertical cavities means I can stand up a lot more tubular wafers.

My pixstrip shows the following images:

1. Equipment and utensils
2. Ingredients and mixing
   1. Eggs and salt, to be mixed together first
   2. Sugar, to be added to the eggs and salt mixture (Yes, I'm reusing this and the next pix of ingredients.)
   3. Rest of ingredients
3. Process completion
   1. Batter baking process (1st and 2nd image in the 2nd row)
   2. A rolled baked wafer
   3. Finished tube wafers in the test tube rack (My batch of 18 includes a few substandard ones for cautionary note.)

Equipment and utensils (spray oil being a bridge from equipment to baking process)

• Waffle cone maker
• Mixer (I used an electric hand mixer.)
• Measuring cups
• Measuring spoons
• Rubber spatula(s)
• Plastic spatula
• Mixing bowl(s)
• Cooling rack
• Test tube rack, available online for less than $10

Ingredients and mixing (from the Simply Vanilla Wafer Cones recipe of the Bella Recipe Guide)

• 2 eggs
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 C of water
• 2 tablespoons vegetable oil
• 1 C cake flour (can sub with 1 C flour -2 T flour +2 T cornstarch)
• 1 teaspoon vanilla

Recommended: Spray oil application about every other wafer or so.

1. Beat the eggs and salt.
2. Add the sugar and beat it. :-)
3. Add the water, oil, cake flour (or replacement flours), and vanilla.

Process completion (baking, etc.)
Prepare the iron as instructed with your appliance. Because I've used mine a few times, I've only wiped the cooking surfaces with a clean, warm, damp kitchen rag for cleaning preparation, sprayed the cooking surfaces, and plugged the cord. Heating time is a minute or so.

For each disk, pour about 2 T batter, close the lid, and heat for about 30 seconds. Move the cooked disk onto the cooling rack, roll it up, and slide it into a cavity. Continue the batter dispensing and baking process until you use up the batter. My calculations for calories, about 93 calories for each tube.

Tubular Waffle Grid Wafers

These tubes are soft rollups that you can spread frosting or other sweet filling in. The softness comes from rolling up baked waffle-cone wafers and dropping them into cylinders that are narrow enough for steam to stay in. For my recipe, I used color-coded 1-inch diameter test tubes. The recipe is actually from the waffle-cone machine manufacturer for making waffle cones. I wanted to try making tubes, as I don't keep ice cream in the house. If you want crispy tubes, roll each baked waffle around a dowel or chop stick and hold them together for a few seconds. (For my next experiment for making crispy tubes will be trying a fortune cookie batter recipe, a test tube rack, or both.)
My pixstrip show the following images:

1. Equipment and utensils
2. Ingredients and mixing
   
   1. Eggs and salt, to be mixed together first
   2. Sugar, to be added to the eggs and salt mixture
   3. Rest of ingredients
3. Process completion
   
   1. Batter baking process (1st and 2nd image in the 2nd row)
   2. A set of rolled baked wafers
   3. Finished tube wafers
   4. Some tubes and frosting (filling optional)

Equipment and utensils (spray oil being a bridge from equipment to baking process)

• Waffle cone maker
• Mixer (I used an electric hand mixer.)
• Measuring cups
• Measuring spoons
• Rubber spatula(s)
• Plastic spatula
• Mixing bowl(s)
• Cooling rack
• Cylinders (I used test tubes—aka "test tube shooters"—that I bought at Urban Outfitters, which are also available online.)

Ingredients and mixing (from the Simply Vanilla Wafer Cones recipe of the Bella Recipe Guide)

• 2 eggs
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 C of water
• 2 tablespoons vegetable oil
• 1 C cake flour (can sub with 1 C flour -2 T flour +2 T cornstarch)
  

  Note: I'm 'fessing up to having putting only 2/3 the amount of flours because I, duh, misread my list of ingredients

• 1 teaspoon vanilla

Recommended: Spray oil application about every other wafer or so.

1. Beat the eggs and salt.
2. Add the sugar and beat it. :-)
3. Add the water, oil, cake flour (or replacement flours), and vanilla.

Process completion (baking, etc.)
Prepare the iron as instructed with your appliance. Because I've used mine a few times, I've only wiped the cooking surfaces with a clean, warm, damp kitchen rag for cleaning preparation, sprayed the cooking surfaces, and plugged the cord. Heating time is a minute or so.
For each disk, pour about 1 T batter, close the lid, and heat for about 30 seconds.

Note: If you want to make cones or bigger tubes, which won't easily fit into test tubes, pour 2 T. With 1 T batter, the lid locks fine. More than 1 T at a time, the lid tends to not stay locked. In my past recipe for waffle-grid tortillas, I held down the lid, using an oven pad for each hand. (Warning: The lid gets hot.)

Move the cooked disk onto the cooling rack, roll it up, and drop it into a cylinder. Continue the batter dispensing and baking process until you use up the batter. (My pixstrip shows a set of six filled, poured out tubes, and tubular wafers.)

I wound up with 22 tubes and some 2-T batter disks. Those disks didn't last long enough to make it into the picture. :-) My calculations for calories, considering my reduced amount of flours, came to about 50 calories for each tube. Placing about a teaspoon of frosting nudges the calories by another 25. IOW, the plate of four as shown in the pixstrip amounts to about a 300-calorie snack, about the amount in a good-sized candy bar. Eater beware!

Cake Mix Macaroon Cookies

How about a macaroon cooky that tastes a lot better than a gluey coconut clump? How about a cooky that chews like a softish cooky and has dominant coconut texture and flavor? Use a cake mix for the dry-ingredient base.

Most of my recipes are about minimal process and few ingredients. Most recipes I read lose me if I see more than six ingredients or multiple steps or time investment, or a combination of those conditions. Some of my ingredients at home drive my baking choices. One item I had was a bag of coconut I got free with a purchase of something else. I also had a box of white cake mix that I wanted to use up.

I based my recipe mostly on the ExclusivelyRecipes.com French vanilla macaroon bars recipe. A main deviation was mixing 1/3 C cooking oil into the wet ingredients instead of cutting in 1/3 C butter into the cake mix powder. I decided to try making individual cookies instead of shaping the dough into a pan and cutting it into bars after baking. I omitted the chocolate to keep the recipe simple.

Another recipe I consulted was the Chocolate Chip-Coconut Macaroons from the Betty Crocker Ultimate Cake Mix Cookbook. I deviated from the recipe as follows: I used only 2 T water instead of 1 C, used half as much coconut, used 1 egg instead of 3 egg whites, and omitted the chocolate. The recipe is online except that they omitted the quantities for the ingredients, which they want readers to request by email. Smart cookies will be able to infer the quantities, based on this paragraph and my list of ingredients. :-)

My pixstrip shows three images:

1. Implements
2. Ingredients, dry and wet
3. Baked cookies

Implements

• cooky pan(s)
• pastry blender
• medium-large mixing bowl
• small mixing bowl or large cup or jar
• fork or similar item for mixing wet ingredients
• measuring cup
• measuring spoons
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Ingredients, dry

• 1 1/2 C flaked coconut
• 1 18ish oz. white cake mix

ingredients, wet

• 1 egg
• 1/3 C cooking oil (Replace 1 T with sesame oil if desired for flavor twist.)
• 1 t vanilla extract
• 2 T water

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
3. Pour the cake mix powder into the coconut, using the pastry blender to blend together.
4. In a bowl or large cup, combine the oil, egg, vanilla, and water. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
6. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
7. Drop the spoon's dough onto the cooky sheet.
8. Bake for about 12+ minutes until the edges are lightly browned.
9. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

Shaping the dough slightly concave yielded 45 cookies, calculated to about 80 calories each. YMMV.

Additional Past Cooky Recipes

• A Convenient Triple-dose Pnutty Butter Cooky Batch
• A Convenient Cake Mix Cooky Batch [Valentine]
• A Convenient Cake Mix Cooky Batch--Easter
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites