Crazy Woman Chocolate Blender Pudding Recipes

CHOCOLATE BLENDER PUDDING

Steps:

• Place all ingredients in a blender except butter and vanilla and process on high until smooth.
• Cook and stir constantly over medium heat until boil stage.
• Reduce heat to simmer and cook two more minutes while continuing to stir.
• Remove from heat and stir in butter and vanilla.
• Chill until firm.

BLENDER CHOCOLATE MOUSSE

Steps:

• In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
• Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
• Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

CRAZY COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
• With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

CRAZY WOMAN CHOCOLATE BLENDER PUDDING

Steps:

• This is the hard part: You need to freeze your banana and avocado beforehand! This results in an ice cream like texture, so it's always a good idea to have some frozen bananas and avocado in your freezer for desperate times. If you simply cannot wait, then go ahead and make it with room temp ingredients, just amp up the ice so it's super cold. But honestly, you have to try this with them frozen to really experience it fully! Trust me on this one.
• Add your almond milk first into the blender (always) followed by the frozen avocado flesh, frozen banana, cacao or cocoa powder, pitted dates, vanilla, and a pinch of sea salt (amazing). Process until smooth. Process in ice until very very cold (you don't want this luke warm). Pour into parfait glasses, mini bowls, or into a huge glass all for yourself. Like I said, I won't judge. Best served immediately!