Warm Peanut Butter Pudding Food

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

WARM PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.
• Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.
• In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.
• In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.
• Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

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.

WARM PEANUT BUTTER PUDDING

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into 4 microwaveable dessert dishes; top with peanut butter.
• Microwave on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through.
• Top with COOL WHIP.

PEANUT BUTTER PUDDING

Steps:

• Whisk together the sugar, cornstarch, and salt in a large saucepan. Add about 1/2 cup milk and whisk to combine.
• Gradually add the remaining milk and cream, whisking to combine, while cooking over medium heat. Bring the mixture to a boil, whisking constantly.
• Let the mixture boil for about 30 seconds. Then add the peanut butter.
• Continue boiling, whisking constantly, until thickened (about 1 minute).
• Remove the pan from the heat. Stir in the butter and vanilla.
• Transfer the pudding to a large bowl or to individual serving bowls or ramekins**. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding.
• Chill at least 2 hours before serving.
• If desired, top servings with sweetened whipped cream and grated chocolate.

MICROWAVE HOT FUDGE PEANUT BUTTER PUDDING

Steps:

• Mix flour, white sugar, milk, peanut butter, 2 tablespoons cocoa powder, vegetable oil, vanilla extract, baking powder, and salt together in a bowl until batter is smooth; spread into an 8x8-inch microwave-safe dish.
• Mix water, brown sugar, and 1/4 cup cocoa powder together in a bowl until dissolved; pour over batter.
• Cook at 50% in microwave for 9 minutes. Rotate dish 1/2 turn and microwave on high until set, about 6 more minutes.

3-INGREDIENT PEANUT BUTTER PUDDING

Steps:

• Combine the peanut butter and yogurt in a blender.
• Blend until smooth.*
• Add the banana slices and blend just until smooth and no longer chunky.
• Pour into serving containers and refrigerate or serve immediately.
• If desired, top with roasted peanuts for crunch.

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 AND JELLY PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the grapes, peanuts and peanut butter chips. Spoon the pudding into six to eight individual cups and top each with a single whole grape.

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat a medium round or oval slow cooker with nonstick cooking spray.
• In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
• To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
• Turn off the cooker and let it stand, covered for 30 minutes before serving.
• Serve with vanilla ice cream.

PEANUT BUTTER & JAM PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
• Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.

PEANUT BUTTER PUDDING

Steps:

• Combine first three ingredients in a med saucepan. Gradually whisk in the milk.
• Bring to a boil over med heat, whisking constantly.
• Boil about 1 minute or until it starts to thicken. At this point the pudding will still be slightly thin.
• Turn heat off and add peanut butter and vanilla.
• Stir until well combined. The pudding should now be thick.
• Pour into a bowl.
• If not eating right away cover with plastic wrap directly over the warm pudding, this will help prevent a skin from forming on the pudding. Chill 2 hours.
• If using chocolate chips, sprinkle with chocolate chips or stir chocolate chips into cooked pudding.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
• Add milk, oil, and vanilla.
• Stir until smooth.
• Stir in peanut butter.
• Transfer batter to an ungreased 1 1/2 quart casserole.
• In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
• Gradually stir in the boiling water.
• Pour the mixture evenly over batter in casserole.
• Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
• Serve warm with vanilla ice cream.
• If desired, top with fudge ice-cream topping.
• Sprinkle with chopped peanuts.

PEANUT BUTTER BREAD PUDDING

Steps:

• Place the milk, sugar, and vanilla beans into a heavy pot and bring to a boil. Turn off immediately and let the milk steep with the vanilla beans for 30 minutes. Whisk the yolks until smooth and slowly temper your hot-milk mixture into them, whisking continuously. Immediately pour the cream into the mix and put into an ice bath until cool.
• With a standing mixer or by hand, mix the peanut butter and honey together until homogenous. Reserve 1/2 cup of this mix to be heated and served as a sauce with the pudding.
• Assembling the pudding:
• Place sliced bread in a 8x10 Pyrex or metal pan that has been lined with a piece of parchment paper to cover bottom of pan. Spread on top 1/2 of the peanut butter mix and then 1 cup of strawberry jam. Place another layer of the bread on top of the jam and then repeat the layers. Finish with a final layer of bread and press down firmly on the top of the bread to make sure that the pudding is totally "together." Pour 8 cups of the custard over the top of the pudding as follows: To ensure that the entire pudding gets saturated, poke holes with a knife or a wooden skewer through the top of the pudding. Pour 2 cups of the custard on top and let that soak in for 10 minutes. Then pour 2 more cups, allow it to soak in, and repeat process until all the custard has been used. Allow it to sit in the refrigerator for a few hours or overnight. This will help to produce a uniform pudding, i.e., all the pieces equally saturated.
• Baking the pudding:
• When ready to bake, preheat the oven to 350°F and cover the pudding with a piece of foil that has been lightly buttered. Place the pudding into a water bath so that the water reaches halfway up the side of the pan. Bake for 1 hour and then check to make sure the pudding is fully set - a finger pressed into the middle of the pudding should come away dry without any custard on it. If it isn't set, bake for another 10 minutes and check again. Remove the foil and continue baking for another 20 minutes so that the top has a lovely brown, crunchy crust.
• Remove from the oven and the water bath and refrigerate until cool. Run a sharp knife around the edges of the pudding, place a pan over the top of it, and quickly invert it. Cut it into 8 slices and invert them so that the crust is on top.
• Serving the pudding
• Before serving, preheat the oven to 400°F and place the pieces of pudding in the oven to warm for 5 minutes. Place warmed pudding directly onto a plate that has been drizzled with the warm peanut butter mixture and warmed strawberry jam. Serve immediately. Can be served with a dollop of whipped cream or just a dash of confectioner's sugar.

PEANUT BUTTER RICE PUDDING

Steps:

• Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
• Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
• Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
• Serve sprinkled with peanuts and whipped cream.

BETTER CHOICE WARM CHOCOLATE-PEANUT BUTTER PUDDING

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into 4 microwaveable dessert dishes; top with peanut butter.
• Microwave on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through. Top with COOL WHIP.