Peanut Butter Pudding Dirt Cups With Marzipan Veggies Recipes

PEANUT BUTTER PUDDING

Steps:

• Whisk the cornstarch with a little bit of the milk until very smooth and the cornstarch is completely dissolved. Add this mixture back to the rest of the milk, and set aside.
• In a medium, heavy bottomed saucepan, add the brown sugar along with a couple tablespoons water and melt the mixture until it starts to bubble.
• Add the milk and the salt to the saucepan, and whisk everything together. It's ok if the sugar seizes up, it will melt again as the pudding cooks.
• Over medium heat, continue to cook the mixture, stirring constantly, until it just comes to a boil.
• Remove from the heat and whisk in the peanut butter and the vanilla extract until completely smooth.
• Pour the pudding into your pudding cups, and allow to chill in the fridge for a few hours, or up to overnight. Serve with whipped cream and crushed peanuts, if desired.

PEANUT BUTTER PUDDING

Steps:

• In a saucepan over medium heat, combine the sugar, cornstarch, and salt. Slowly add in milk, whisking constantly until all of the sugar is dissolved.
• Increase to medium-high heat and bring the mixture to a boil.
• Reduce heat to medium-low. Cook, whisking constantly for 2 more minutes.
• Remove the pan from the heat and stir in the butter, peanut butter, and vanilla. Whisk until smooth and creamy.
• Transfer the pudding to a bowl, cover with plastic wrap (making sure to press down on the plastic wrap so it touches the pudding), and let it chill in the refrigerator for at least an hour. Serve chilled.

PEANUT BUTTER PUDDING DIRT CUPS WITH MARZIPAN VEGGIES

Steps:

• For the pudding: Whisk together the cornstarch, eggs and egg yolks in a heatproof bowl. Combine the heavy cream, milk, sugar, salt and vanilla in a medium heavy pot. Cook over medium heat, stirring, until it begins to steam, then whisk in the peanut butter. Continue cooking, stirring, until it begins to bubble and the peanut butter is incorporated, then turn off the heat. Temper the eggs by adding a couple ladles of the hot cream and peanut butter mixture to the eggs, whisking vigorously. Pour the egg mixture into the pot, whisking, and turn the heat back on medium. Cook, stirring continuously, until the mixture has thickened, about 5 minutes. Pour into 8 heatproof serving glasses, then cover and refrigerate until cool and set, a few hours or up to overnight.
• To decorate: Knead maroon food coloring into half the marzipan for the beets and knead orange food coloring into the remaining marzipan for the carrots. Form the marzipan into vegetable shapes. Cut the rosemary sprigs and use them as stems. Sprinkle the crushed cookies on top of the pudding as "dirt," then top with the marzipan vegetables.

PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING

Steps:

• Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
• Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
• Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

PEANUT BUTTER PUDDING

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

PEANUT BUTTER PUDDING DESSERT

Steps:

• Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

PEANUT BUTTER PUDDING

Steps:

• Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
• Stir constantly.
• Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
• Cool; times do not include refrigeration time.