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    • in Recipes

      Cereal Milk Pudding Shooters

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      These fun Cereal Milk Pudding Shooters can be made with your favorite sweet breakfast cereal. This version uses Froot Loops, which makes a colorful party food that’s kid-friendly, too!

      Sometimes I forget how good scratch-made pudding is. Whenever I make it I always wonder why I don’t make it more often. This pudding is extra good, because it comes with a hit of childhood nostalgia. We have Milk Bar to thank for introducing the world to cereal milk as an ingredient. The thing is, we’ve all likely made this as kids sitting in front of the TV, eating sugary cereal and watching Saturday morning cartoons. Who knew we’d be using it to make desserts?

      Selecting a cereal.
      Start this recipe with the biggest bowl of cereal, ever! Five cups of milk to four cups of cereal. I must admit, stirring this together was super satisfying. I was tempted to take a big bite.
      Froot Loops (with marshmallow shapes) is my sweet cereal of choice, but you could use Fruity Pebbles, Cap’n Crunch, or even less sweet Cornflakes. You might remember my previous recipe made with cereal milk – Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes. Still love those!

      Cover the enormous bowl of cereal and refrigerate it. Let the mixture steep for at least an hour. Longer is better to coax out as much cereal flavor as possible. Aim for 2-3 hours.

      Next, strain out the cereal. The loops will soak up some of the milk, so you’ll have less than you began with. You should end up with about 4 1/2 cups of cereal milk.

      Divide the cereal milk. 4 cups will be heated in a saucepan, and 1/2 cup will go in a bowl with cornstarch and egg yolks to make a slurry. Add this little bowl of ingredients to the saucepan to thicken the pudding as it cooks.

      After the mixture was all whisked together and thickened, something was obviously missing. The thick, pale yellow pudding didn’t really resemble the colorful Froot Loops cereal milk I’d had as a kid. A drop of red food color will make it look more authentic. This is optional.

      Cool the pudding before dividing it between shot glasses. I used a piping bag with a tiny hole cut in the end to portion it into the glasses, but you could also just spoon it in.

      Party perfect.
      Add some whipped cream and crushed cereal on top, and you’ve got instant party food! This recipe will make about 20 shooters served in these 2.4 oz. dessert shot glasses. However, you can also divvy the pudding up in larger servings to serve 6-8 people.

      How fun would these be for a kid’s party? They’re so creamy and they’re a good summer refresher when chilled. They can be made a couple of days ahead, so if it’s hot where you live right now, wait until night time when it’s cooler to make them. It takes about 15 minutes on the stove top. Enjoy!

      Cereal Milk Pudding Shooters

      Heather Baird

      This recipe can be endlessly varied with your favorite cereal. This version uses Froot Loops, which makes a fun and colorful party food. Kid-friendly, too! These take about 4 hours to chill completely, and can be made 2 days ahead.

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      Prep Time 10 minsCook Time 15 minsTotal Time 25 mins

      Course DessertCuisine American

      Servings 20 dessert shooters

      Equipment20-24 shot glasses, 2.4 oz. eachPiping baglarge closed star piping tip
      Ingredients US CustomaryMetric Cereal milk pudding5 cups whole milk4 cups fruity breakfast cereal such as Froot Loops or Fruity Pebbles1 cup sugar1/3 cup cornstarch5 large egg yolks1/2 teaspoon sea salt1 drop liquid red food color optionalWhipped cream and topping2/3 cup heavy cream2 tablespoons granulated sugar1/4 teaspoon vanilla extract1/4 cup loosely crushed fruity cereal such as Froot Loops or Fruity Pebbles
      Instructions Cereal milk puddingCombine the milk and cereal in a large bowl and stir to combine. Let the mixture steep for at least 1 hour in the refrigerator. Strain out the cereal. You should be left with about 4 1/2 cups of cereal milk. Discard the cereal.Pour 1/2 cup of the cereal milk in a medium bowl. Add the sugar, cornstarch egg yolks and 1/2 teaspoon of salt to the bowl. Whisk to combine.Add 4 cups of the cereal milk to a saucepan and set over medium heat until steaming but not boiling.Add 1/3 cup of the hot cereal milk from the saucepan to the egg mixture, whisking constantly to keep the eggs from scrambling. Once mixed, add the egg mixture back to the saucepan of milk in a pencil-thin stream, whisking constantly as you pour.Cook over medium heat, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes. Stir in food color, if using. Transfer to a bowl and place plastic wrap on the surface of the pudding to prevent a skin from forming. Allow the mixture to cool at room temperature until barely warm. Portion into approximately 20-24 shot glasses, 2.4 oz. each. Alternatively divide between 6-8 ramekins or dessert cups.Whipped cream and toppingsBeat the heavy cream in the bowl of an electric mixer until soft peaks form. Gradually add in the granulated sugar while beating. Add in the vanilla extract. Beat until stiff peaks form.Transfer the whipped cream to a piping bag fitted with a large closed star tip. Pipe whipped cream on top of each pudding shot. Garnish each with crushed fruity cereal.Refrigerate until ready to serve.
      NotesLighten this recipe by using low fat milk or almond milk.
      I’ve found that allowing the cereal to steep for 2 hours in the milk will impart more flavor.
       
       

      Keyword cereal milk, froot loops, heavy cream, whole milk

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    • in Recipes

      Pepperoni Pizza Monkey Bread

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      This cheesy Pepperoni Pizza Monkey Bread is a crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store and you’ll have this on the table in a snap!

      I’m squeezing in a savory bake this week because this one was such a winner from the test kitchen. I simply could not wait to share. Plus, it’s something that a deserving dad might love for Father’s Day on Sunday. But honestly, I’d make it for no other reason than it’s totally perfect for snacking. Each little nugget of pizza dough holds melty mozzarella cheese and a single pepperoni slice. Get yourself some marinara for dipping and you’re all set!

      You could make your own pizza dough for this (I like this one) but ready-made refrigerated or frozen pizza dough is a terrific shortcut. You’ll need 2 lbs. of dough, so pick up a couple of bags from grocery store. Don’t go for anything in a can – we’re looking for true yeasty-stretchy pizza dough for this recipe.

      Roll & shape.
      Roll out the dough to a rough 13×9-inch rectangle. Cold dough will want to snap back when you roll it, but don’t let it boss you around! You’re the boss of it. Pick it up and stretch it to size with your hands. See the video at the end of this post for a few visual cues.
      Use a pizza wheel to cut the dough into 1 1/2- inch x 2-inch squares. It doesn’t have to be exact because the dough can stretch if needed. It should be large enough to fit a standard size pepperoni slice on a square.

      Cube up a block of mozzarella cheese to about 1/2-inch square pieces. Place a pepperoni and a cheese cube on top of a dough square pinch the dough around it tightly. Repeat, repeat, repeat! This part went faster than I expected. There are a lot of dough squares to fill, but the end result is totally worth it!

      Dress it up!
      Mix up some olive oil, Italian herbs, garlic powder, and salt in a bowl, then toss in the filled dough pieces. Mix ’em around to make sure they’re coated on all sides.

      Layer the pieces in a lightly greased bundt pan. When the pan is all filled up, lightly tamp them down with your fingers. Into the oven it goes!

      After about 5-10 minutes, turn the bread out onto a large plate. Add your favorite marinara sauce and start dipping! The bowl of sauce in the center is pretty, but this bread gets eaten so fast it didn’t stay put for very long! As a result, you may prefer it on the side.

      I opted for a simple sprinkle of Italian flatleaf parsley on this pepperoni pizza monkey bread, but you could load it up with more mozzarella, parmesan, black olives, – heck, anything! Pieces can be pulled off with appetizer picks, or pulled apart with fingers.

      This ended up as our lunch instead of being an appetizer. One pan will feed about 6 very hungry adults, or 10-12 as a party appetizer. I imagine this would be perfect as a game day snack, or even make-ahead tailgate party food. Actually, I can’t think of an occasion that I wouldn’t make this for. I kind of want it for my birthday next month. Enjoy!

      Pepperoni Pizza Monkey Bread

      Heather Baird

      This cheesy Pepperoni Pizza Monkey Bread is a true crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store deli and you’ll have this on the table in a snap!

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      Prep Time 40 minsCook Time 40 minsTotal Time 1 hr 20 mins

      Course Appetizer, BreadCuisine American, Italian

      Servings 10

      Equipment10 cup bundt pan
      Ingredients US CustomaryMetric 1/3 cup olive oil1 tablespoon garlic powder2 tablespoons Italian seasoning1/2 teaspoon fine grain salt2 lb. frozen or refrigerated pizza dough thawed if frozen5 oz. package pepperoni slices8 oz. block low moisture part-skim mozzarella cheese cubed to 1/2 inch pieces2 tablespoons chopped flat leaf Italian parsley optionalMarinara sauce for serving
      Instructions Lightly coat a 10 cup bundt pan with cooking spray.In a large bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt. Set aside.On a floured work surface, roll out 1 lb. of pizza dough using a rolling pin to roughly a 13×9 –inch rectangle. Cold dough will want to snap back, so pick up the dough and stretch it with your hands, working it to form the rectangle. Or, let the dough stand at room temperature for 30 minutes to loosen.Cut the rectangle using a pizza wheel or large chef’s knife into 1 1/2-inch x 2-inch squares (or thereabouts).Place a single pepperoni and a single cheese cube on top of dough square. Fold (and stretch if needed) the dough edges inward and pinch the edges together tightly. Repeat with remaining dough squares.Toss the stuffed dough pieces in the olive oil mixture and layer into the bundt pan.Repeat the rolling/shaping, cutting, and filling with the second 1 lb. pizza dough. Toss in the remaining olive oil mixture and transfer the pieces to the bundt pan. Tamp the pieces down gently with your fingertips.Preheat the oven to 350° F. Let the bread stand in the pan at room temperature while the oven preheats.Bake the bread for 35-40 minutes, or until it is well-puffed, fragrant, and golden brown on top. Let the bread cool in the pan 5-10 minutes before turning it out onto a large serving plate. Serve with marinara sauce on the side.
      NotesUse a bundt pan that doesn’t have a lot of detail. This recipe works best in a standard ridged pan (as pictured).
      If you don’t have a bottle of Italian seasoning on hand, you can make your own blend using 2 teaspoons dried oregano, 1 1/2 teaspoons dried basil, 1 teaspoon dried marjoram, 1 1/2 teaspoons dried thyme. This will equal the 2 tablespoons needed for this recipe. 

      Keyword italian seasoning, mozzarella cheese, pepperoni slices, pizza dough

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    • in Recipes

      How to Make a Pretty Dessert Board

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      This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!

      I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.

      The Right Stuff.

      I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!

      Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!

      The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.

      You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on FoodNetwork.com.

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