Thursday is one of the sweetest days of the week, at my house. It’s “Grandma Day”. I am certainly blessed to live so near to, and be able to spend time with, my grandkids, often; but Thursday’s are special. Every Thursday afternoon, the three of them race through the front door with hugs, paper presents and excited stories about everything I’ve missed since we last saw each other. Our daughter hurries off to work and the kids settle in for our visit. Since our youngest daughter is only 10, SHE is usually the center of attention for playing and games; but after some time for fun and frolicking, Grandma in the kitchen, pulls the little ones in like a magnet. Before I know it, there are chairs around my kitchen counter and I have a fresh set of curious fingers to help me with a new recipe. Sometimes, it’s all three at once; but more often, I find that only one is drawn close to learn and experiment and ask questions. I love those times with them!
Tonight, my “one”, was our two-year-old grandson who had to help me dredge, dip and bread the chicken strips for our supper. We were a grand mess of sticky, floury fingers when we were done, but what a glorious time we had in the process.
“Gramma, who dat?” “That’s flour.” “Oh.”
“Dat’s milk.” “Mmm hmmm.”
“Who dat?” “Those are bread crumbs.” “Those are bread crumbs?” “Mmm hmmm.”
“I wanna do it!”
He definitely wanted to be very hands-on with this project and I got such a kick out of working with him and talking to him in the kitchen. I was surprised that his attention had been captured to spend as much time with me as he did, because our time together had actually started about thirty minutes earlier, making dessert. He was content to just watch that process, asking the names of ingredients and telling me random stories about his sisters as I mixed everything together. However, the moment someone else would wander into the kitchen, he would announce in his most excited I-know-something-B-I-G-big voice, “Gramma’s makin’ pudding! Gramma, I yike pudding!”
I love having dessert on Thursday nights, because the kids get so excited, but it doesn’t always fit my schedule to make something elaborate. Fortunately, something as simple and “everyday” as pudding, is still exciting. It’s all about presentation, when it comes to making “simple”, something special. What could make eating pudding more exciting than eating it from Great-Grandma’s china teacups and maybe adding a surprise ingredient. The finishing touch, to take it from “everyday” to something special, would be a dollop of COOL WHIP whipped topping. As I mulled over a dessert recipe, I knew exactly what I was going to do and it was going to score me big points on the Gramma-meter. 🙂
This is a simple homemade pudding recipe, that brings delectable, creamy, chocolate delight every time it’s served. You could certainly dress up canned pudding or a boxed mix with COOL WHIP and make a quick, yummy dessert; but for not much more effort, you can create something truly remarkable. You’ll come back to this recipe, again and again, when you need a delicious dessert in a hurry.
- 3 cups sugar
- ¾ cup cornstarch
- 4 cups milk
- 2½ cups heavy (whipping) cream
- 3 egg yolks
- 2 teaspoons vanilla
- 9-12 ounces semi-sweet, bittersweet or unsweetened chocolate (your preference)
- In a heavy saucepan, whisk the sugar and cornstarch together.
- Add the milk and stir until the sugar and cornstarch are completely dissolved.
- Stir in the cream, egg yolks and vanilla.
- Over medium heat, and stirring constantly, cook the mixture until it just comes to a full rolling boil and has thickened.
- Remove from the heat and stir in the chocolate, whisking until it is completely melted and combined. (You can use the greater or larger amount of chocolate depending on your own particular tastes. If only adding the chocolate, I would normally add the 12 oz, but tonight, as a special treat, I decided to make chocolate mint pudding. I used 9 oz of the semi-sweet chocolate I had on hand and added 2-3 oz (about 1 cup) of Andes mints, as well. The results were spectacular, so I can highly recommend this variation.)
- Once the chocolate has been thoroughly incorporated into your pudding, transfer it to a bowl or container to cool.
- Lay plastic wrap directly onto the surface of the pudding, to prevent a skin from forming on the top and then refrigerate the pudding until you are ready to serve it.
- Spoon into serving dishes and add toppings and garnishes to taste. Serve and enjoy!
This is a sponsored post, for which I was compensated, as a member of Clever Girls Collective. Sponsored posts are editorial content I have composed myself, which I am happy to present on behalf of a sponsor. None of the content was written by the advertiser. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.