PUDDING A LA PATRICIA

 Do you ever have one of those days when you just NEED something sweet? I have or should I say I do. Often. But I keep reminding myself that I want to lose a few more pounds.

If you follow My Patchwork Quilt, you know I try, when I can, to reduce the sugar calories in my desserts. Sometimes I can tell because the dessert isn't as sweet! And sometimes I can't tell that I reduced the calories by tasting it! Sweet! 

Pudding is one dessert I can make that is almost always sweet tasting whether I use regular pudding mix or the sugar-free pudding mix. Sunday was one of those days that I decided I had put it off as long as I could. 

It was really tempting to order one of Roxanne's desserts and split it with Wayne after we finished our lunch, but I didn't even mention it to him. You see while I had been sitting there considering my options, I decided it was finally time! Time to get out one of my instant pudding mixes when we got home and mixed it up. All the way home I kept thinking what I could do differently to make it special!

You see this recipe is so easy, I almost hesitated to write it up. But then I thought that is just the recipe I do want to share. Cooking/baking doesn't have to be difficult to deserve making. And another thing you can make it according to what you enjoy and have. I started out with adding the coconut and then the cookies in the bottom and finished with the "topping".

Another neat thing about creating your own individual servings is you can cater each one to the "eater's" desire. I added coconut. If one someone in your family doesn't like coconut, you can add it last. Spoon mixture into individual-size-dish and then add coconut to the rest of the mixture.

Do I need to remind you that you can use any flavor pudding mix also? I didn't think so.

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PUDDING A LA PATRICIA

1     package (either 4 or 6 serving size - sugar-free or regular) instant pudding mix (I used chocolate sugar-free)

Milk required according to package directions (I used 2 cups skim milk with the 4-serving size.)

1/2  cup unsweetened coconut (if desired)

Sugar-free cookies (if desired)

Chopped nuts (if desired)

Mini-chocolate chips (no-sugar-added or regular, if desired)

Empty package of instant pudding mix into a large mixing bowl. I then added 1/2 cup unsweetened coconut.

When I added the milk, I added one cup and mixed it up using a whisk and

then added the second cup of milk. (I sometimes have pudding mixes that turn out lumpy even though I use an electric mixer. I didn't want that to happen this time. That's also why I added the coconut initially.) I whipped the mixture with the whisk until thickened.

In the bottom of each individual dish I placed two sugar-free cookies I had bought.

The larger custard dish held three cookies.

Then using a scooped shaped spoon, I

divided the mixture between the five dishes. 

Then I got creative by sprinkling additional coconut on top of two servings and

chopped up some pecans and sprinkled them on top of the other three.

Into the refrigerator to wait until good and cold. You just don't know how hard that was. I think it was the most difficult step in making this dessert.

But it was all worth it! So rich! So many different textures!😍

Next time I think I'll use...

VANILLA INSTANT PUDDING and PEANUT BUTTER

and  make VANILLA PEANUT BUTTER SWIRL PUDDING...

Mix up instant pudding mix as usual and measure out half of the mixture into another bowl.

Add 1/4 cup (no-sugar-added) peanut butter to one of the bowls and

whisk til smooth.

Spoon out the peanut butter  pudding into 5 - 6 servings.

I did add the sugar-free chocolate cookies in the bottom of the dish first.

Add a scoop of the plain pudding mixture and

then swirl it into the plain pudding.

(You will have some of the plain pudding left over that you can eat plain or add something to it - like coconut.)

Add some more on top...

HEALTHY PUMPKIN CHOCOLATE CHIP MUFFINS (SF)

 How many times have you made something using canned pumpkin but not the whole can? Recipes will call for 1 cup or 1/2 cup or 3/4 cup. So what do you do with the leftover pumpkin? I must admit I have been guilty of storing it in a small container in the refrigerator and forget about it until it is molded. Ugh. 

Well, I found a good use for leftover pumpkin. A whole can of pumpkin is usually about 1-3/4 cups. A lot of recipes call for 1 cup...so....

It is also a good recipe for tweaking it to make it more healthy. I used unbleached wheat flour and stevia for the sugar. I also used no-sugar-added dark chocolate chips. I even doubled the amount because it didn't look like enough. After eating one, I decided I would like to taste the spices a little more so I indicated that in the recipe.

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PUMPKIN CHOCOLATE CHIP MUFFINS

3/4       cup sugar or stevia

1/4       cup oil

2          large eggs

3/4       cup canned pumpkin

1/4       cup buttermilk

1-1/2    cups flour (I used unbleached wheat flour)

3/4       teaspoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon ground cinnamon (I would double this amount)

1/4       teaspoon ground nutmeg (I would double this amount)

1/4       teaspoon ground cloves

1/4       teaspoon salt

1/2       cup chocolate chips (I used 1 cup no-sugar-added dark chocolate chips.)

Preheat oven to 400 degrees F.  Grease and flour muffin pan or use paper liners sprayed with nonstick cooking spray. Set aside.

Whisk sugar/stevia, oil, and eggs together in a medium bowl.

Stir in the pumpkin and buttermilk until well blended. (I added 1 tablespoon of buttermilk because the batter was thick.) Set aside.

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.

Add the wet ingredients to the dry ingredients and

stir just to combine, being careful to not overmix. 

(I added 1 tablespoon of buttermilk because the batter was thick.) 

 

Gently stir in the chocolate chips.

Fill muffin cups 2/3 full. I used a scoop that measures about 1/4 cup.

(I had enough batter to make 4 slightly smaller muffins. I sprayed the cups and poured a little water in the empty ones so that the muffins would cook evenly.)

Bake 20 to 25 minutes or until a toothpick comes out clean when inserted in the center of a muffin. You don't want to overcook them.

 

Will keep several days in a closed container lined with paper towels at room temperature.

Store in the refrigerator after that.

PEACH CRANBERRY CRUNCH CUPS

 I've made this recipe twice before I am finally sharing it with you. I am so sorry, too. I do think it is the best peach crunch/crisp I have ever eaten. Maybe because of the combination of the tartness of the fresh cranberries and the natural sweetness of the fresh peaches. Whatever it is, I do enjoy it. I used my last fresh, fresh peaches so the next time I will have to use my fresh frozen peaches that I froze. I'm sure it will still be good.

The recipe from Pillsbury Heathy Baking called for a 29 - oz can of peach slices, well drained, but why use canned peach slices when you can use fresh peach slices? 

This is the first year we have gotten any peaches from our four-year old peach tree. Last year we had some peaches on the tree but they just all disappeared. We really have no idea what happened to them. The tree was too tall for the deer to get them and I don't think the limbs were big enough to hold the weight or any animal. This year the tree was so loaded we were concerned the limbs were going to break under the weight of the peaches, but they held up. 

I also learned this year that if we pick the peaches off the tree that they will keep in the refrigerator. This year I worked myself to death the few days before we went on out road trip to northwest South Dakota trying to get the peaches peeled, sliced, and frozen before we left. We left on our trip leaving a cookie sheet covered in fresh peaches in the refrigerator and they were still okay two weeks later.

This recipe also works really where when you are entertaining and you need six servings or if you want to control the portion amounts. Since I am using my own sliced peaches and not sure how much a can of 29-ounces is, it might make more than 6 portions or they might be more generous than mine. My peach slices fill a 2-cup measuring glass to the top. So that makes a little more than 2 cups.

As far as the fresh cranberries (frozen ones I use) go, I place the peach slices in the individual custard cups and then just fill in with the cranberries. I don't measure them.

I also avoided enriched flour and used unbleached all-purpose flour that is wheat flour and not enriched. I could have used whole wheat flour but didn't have any. I'm not sure but I think this flour would be approved by the Sugar Buster doctors because it isn't enriched and the bag indicates it is just wheat flour.

PRINT recipe here.

PEACH CRANBERRY CRUNCH CUPS

1       (29-ounce) can of peach slices, well drained OR a heaping 2 cups of fresh peach slices

1        cup fresh or frozen cranberries OR 5 or 6 in each dish

2        tablespoons sugar OR sprinkle some cinnamon/stevia mixture

1/3     cup flour (I used King Arthur unbleached all-purpose  wheat flour)

1/3     cup rolled oats

1/3     cup brown sugar (I used truvia complete brown sugar)

1/2     teaspoon cinnamon

3        tablespoons butter, melted

Preheat oven to 375 degrees F. Grease or spray 6 custard cups with non-stick cooking spray and set aside.

Note: Since I was using fresh peaches, I made a mixture of cold water and some lemon juice (maybe 1/4 cup) to place the slices in so they wouldn't turn before I got them all peeled and sliced.

Spoon the peach slices evenly among the 6 custard cups and add cranberries. Then sprinkle generously with the cinnamon/stevia mixture. (Failed to take a picture.)

In another bowl, combine the flour, oats, brown sugar, and cinnamon.

Then add the butter and

mix until crumbly.

Sprinkle the topping mixture to cover the peach slices and cranberries in the cups.

Place custard cups on large cookie sheet and

bake for 20 to 25 minutes or til golden brown.

Serve warm.