Tag Archives: pudding

Little Foodies: Chocolate Dirt Pudding Cups with Gummy Worms

Yes. We went there.

Halloween is coming soon, and we have the perfect recipe for your kids to try! This recipe was chosen by our Little Foodie, but instead of using pudding from a box we made our own using semi-sweet chocolate. Making your own chocolate pudding isn’t difficult at all, and it tastes so much better. The dirt as you already guessed is made from crumbled Oreo cookies. You can crumble them with a food processor, which is the easy way, or you can put them inside a resealable bag and give your kids a rolling-pin to pound on the cookies to form dirt. We used the food processor.

Essentially, you mix the Chocolate Dirt Pudding with some whipped cream and cookie crumbs, you add a few gummy worms on top, and finish the last layer with your cookie dirt.

Safety Alert! This recipe requires some stove time for making the pudding, so you have to be with your kid at all times. It’s up to you to decide whether they can use the stove, or if they should just be in charge of the assembly of their cups and let you make the pudding.

Helga & Kitty

Dirt Pudding Cups with Gummy Worms

Continue reading

Artisan Chocolate Pots de Créme with Rum Whipped Cream

September is our Independence month, and throughout the month we like to post Guatemalan recipes every year. We either post traditional dishes, or we add our own twist to recipes using Guatemalan ingredients. This year, we bring you these pots de créme, which is basically pudding with a fancy name. They are made with the basic milk and egg yolk mixture but the twist lies in the chocolate, we used artisan Guatemalan chocolate and a little coffee, as well as semi-sweet chocolate. You could also add a pinch of cayenne pepper to give it a little spice, we love to combine chocolate with this spicy ingredient.

Artisan chocolate is used to make hot chocolate beverage and it has a particular and very different taste compared to regular drinking chocolate or cocoa.  It comes in handmade tablets that contain sugar and sometimes cinnamon, they are hard and dry and have a grainy texture.  It completely dissolves in hot liquid, either milk or water, and its flavor is rich and earthy. Our international readers can probably find this chocolate in Latin food stores.

For the topping on this dessert, we took regular whipped cream to another level by adding Zacapa rum to it. Guatemalan’s don’t need an introduction to this rum, and a lot of you have probably already heard about it because it is famous for its quality, some say it is the best rum in the World. We agree.

You can certainly flavor your whipped cream with any other brand of dark rum, or type of liquor. An orange, or hazelnut liquor would work nicely.

Helga & Kitty

Guatemalan Chocolate Mousse

Continue reading

Arborio Rice Pudding with Coconut Milk

Even though the holidays are over, a chill is still in the air and we all crave comforting food.  This recipe is a version of rice pudding, except instead of using regular rice I used arborio rice, which you use to make risotto.  The starch from this variety gives the rice pudding an extra creaminess.   I also used a mixture of different types of milk: regular, evaporated, condensed and coconut milk.   The first three are from a recipe Mariano’s grandmother makes for her infamous rice pudding and his family can eat bucketfuls of it.
I added coconut milk out of curiosity.  The result is a smooth, rich and creamy rice pudding with a hint of nutty coconut flavor.

When you make rice pudding,  you combine rice with milk and you stir and add more milk as necessary until the rice is tender and the mixture reaches the desired thickness. At least, that’s the method I know.  For this recipe I combined this procedure and the procedure you use to make risotto, meaning I let the milk get consumed and I continued adding more to cook.

If you feel the mixture is too thick, just add more milk (the regular type).  Sugar is also something to consider.  Personally, I prefer a creamy and smooth rice pudding that is not too sweet. This is where you can adjust the amount of sugar you put it.  The recipe calls for 6 tablespoons and 1/2 can of condensed milk. You can omit the sugar altogether if you think the sweetness from the condensed milk is enough, or use half of it.   To be honest, I did find that 6 tablespoons was a bit too sweet, for my taste.

~Helga

Arborio Rice Pudding

Arborio Rice Pudding with Coconut Milk

 A The Foodies’ Kitchen Original Recipe
Serves 8

Ingredients:

1 cup Arborio rice
2  1/2 cups whole milk + more during cooking (about 1 1/2 cups)
6 tablespoons sugar
1 tablespoon vanilla
1/2 can condensed milk
1 can evaporated milk
1 can coconut milk
1 cinnamon stick

Procedure:

  1. In a large pot, mix the Arborio rice, cinnamon, sugar, and whole milk. Cook (uncovered) over medium heat for 10-15 minutes, stirring until the milk starts to evaporate.
  2. Meanwhile, in another pot mix the rest of the ingredients (condensed, evaporated and coconut milk), and bring them to a simmer. Once the 15 minutes have passed, incorporate this mixture into the pot with the Arborio rice,remove the cinnamon stick and continue cooking over medium heat for another 10 min, stirring. At this point, you can adjust the amount of sugar you want to put it, depending on your taste.
  3. Now, lower the heat to low, and continue cooking for another 25-30 minutes. Keep stirring!  You need to add a little more milk, and I didn’t measure this part! when I thought it was starting to get too thick, I just added a few extra slushes of milk as the cooking process went on (you’ll probably add about 1 1/2 extra cups of milk) . I didn’t want to be too thick, remember that it will get thicker as it cools.
  4. Check to see if the rice is cooked through, we don’t want any al dente qualities here.  If you need a few minutes more, 5 or so, just keep adding a little bit more milk.

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding