Valentine’s Day Chocolate Pudding Plus MVK’s *Like* of the Week

When I was growing up, my parents never went out to celebrate Valentine’s Day on their own, we always celebrated together as a family. And one of our special desserts was homemade chocolate pudding. I grew up never knowing what it was like to eat pudding from a box, so I didn’t know how spoiled I was by eating this dark, rich dessert topped with just a little bit of cream until I became an adult and had to make my own–from a box!

When I began thinking of this year’s Valentine’s Day, I decided I should bring back that tradition and make chocolate pudding for my Valentine. I found this recipe from Cooking Light, but knew my first switch was going to use whole milk instead of skim. Skim milk contains lots of natural sugar, so I didn’t want this dessert any sweeter than it needed to be. I bought a 4 ounce bar of Ghirardelli semi-sweet chocolate, but then noticed I needed one additional ounce; luckily I had a square of Baker’s in the cupboard. I topped it with a few frozen raspberries, since I love that combination. You could take the remaining egg whites and whip them into meringue or top with whipped cream. The end result will be an incredibly rich, smooth, dark chocolate pudding.

While adding milk to a mix is simple, taking a little bit of effort to make something homemade is so much better! Plus, you know what the ingredients are and that they’re healthy and good for you. I’m a sucker for any kind of pudding, but this is extra special, especially if you’re sharing it with the one you love!

Happy Valentine’s Day and Happy Cooking!

pudding3Chocolate Pudding

This recipe first appeared in the August 2006 issue of Cooking Light magazine

2 ½ cups fat-free (or whole) milk, divided
1/3 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 large egg yolks
2 teaspoons butter
1 teaspoon vanilla extract
5 ounces semisweet chocolate, chopped

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining ½ cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

vday2MVK’s *Like* of the Week: Valentine’s Day Menus

With Valentine’s Day on a Sunday this year, that gives you a little extra time if you were planning on making a meal at home as opposed to eating out. Two years ago I combed the MVK archives to find some special recipes for the day. You can see that post here.

Looking for more chocolate inspiration instead? Check out these double chocolate cookies from last year!

A Sweet Treat for the Sweet Day: Double Chocolate Cookies

valentines useWhile I’m not that crazy about the actual “holiday” of Valentine’s Day, I do use it as an excuse to make something sweet for the Eater of the House (plus myself!). Since Shrove Tuesday is coming up and my annual 40 days of no sugar is almost here, I decided to make something delicious and chocolaty before I can’t!

These little cookies are a true delight, just 100 calories, and since they are small, the size a bit bigger than a quarter, you are getting just a bite-size of deep, rich chocolate flavor. The batter itself isn’t particularly sweet, but the chocolate chip adds just the right amount. And it comes together super easy and most of the ingredients you probably have on hand. Some of the cookies I molded into a ball and some I just spooned on the tray. I have to say, the molded ones look a lot better (see below); the others, while delicious, had something to be desired in terms of their appearance! (As you can imagine!)

For years I have always used King Arthur flour for all baking,  but it wasn’t but a year ago that I switched to all-purpose flour for most of my baking except from bread. KA has a high gluten content, and while all of my goodies turned out alright, an all-purpose flour like Pillsbury or Gold Medal make things a little lighter, I think.

The directions are right, don’t overbake them; I found them similar to the texture of a brownie. And the way I look at it, they say a little bit of chocolate is good for you, so these are perfect to make for your own sweetheart this weekend!

choco cookies

Double Chocolate Cookies

This recipe originally appeared in the November 2014 issue of Cooking Light magazine.

The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.

Makes 26 (serving size: 1 cookie)

6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
6 tablespoons unsweetened cocoa
3/8 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

3. Preheat oven to 350°.

4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

MVK’s Endorsement of the Week: Soups, Broth, and Stocks

zoup1It seems like everywhere I turn these days I’m seeing something about bone broths. I never really knew what anyone was talking about until I listened to Tom Ashbrook’s On Point episode last week and realized I’ve been doing this for years, since I boil up my chicken and turkey carcasses after dinner.

Two of my favorite cooks, Ming Tsai and Bridget Lancaster, joined Tom to talk about soups, broths, and stocks. The show was so inspiring that I thawed a package of homemade chicken broth and made chicken noodle soup this past weekend. Mind you, this was the second soup I made in a week. When it’s as cold and snowy as it’s been here in the Northeast, you need something warm and comforting when you come in from shoveling! And this show was the perfect inspiration

You can listen to the story by click here: Get It While It’s Hot: A Show About Soup.