This past Saturday was my little brother Mike’s 17th birthday.
I was 10 when he was born, so I was old enough to appreciate how adorable he was. The days of chubby cheeks and little boy suspenders seem like yesterday…
This is what he looks like now, as of last Friday night…
He’s so old and handsome! He needs to stop that!
Anyway, I wanted to make a little dessert for the family celebration this weekend. We already had cake, so I needed something different.
Fortunately, I had just received my Joy the Baker Cookbook in the mail a couple days ago!
(I also bought Mockingjay that day. I’m not even sure how it happened but I am a little Hunger-Games-Consumed right now…)
I really really love Joy’s blog (www.joythebaker.com). Her writing/recipes/photos are unique but also so easy to relate to. I’m excited to meet her in a couple weeks when she comes to Seattle on her book tour!
This cookbook is beautiful and witty. Her recipe titled Chocolate Cookies and Cream Pudding caught my attention right away. I noticed Cool Mint Oreos when I was shopping for ingredients, and so I decided to give this recipe a mint twist.
This dessert turned out really good. On their own, the two elements actually don’t taste very sweet. But when the chocolate pudding combines with the minty oreo whipped cream, it is a sweet fluffy dream.
Seriously though, go out and buy Joy’s book! It is a great read, and I can’t wait to try more of her recipes.
Mint Chocolate Cookies and Cream Pudding
Adapted from Joy the Baker Cookbook
Makes 5 pudding cups
For the chocolate pudding:
2 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee powder
Pinch of salt
1 1/2 cups whole milk
3/4 cup heavy cream
4 ounces milk chocolate, coarsely chopped
1 teaspoon pure vanilla extract
For the whipped cookies and cream:
2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
6 drops green food coloring
12 chocolate sandwich cookies, crumbled
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, coffee powder, and salt. Gradually whisk in the whole milk and heavy cream, bringing to a low boil over medium-high heat. Boil for two minutes, whisking constantly. Remove from heat and whisk in the milk chocolate and vanilla extract. Stir until completely smooth.
Transfer pudding to a medium bowl and cover with plastic wrap (allowing the wrap to touch the surface to prevent a skin to form on the pudding). Chill for two hours, or until the pudding is set.
In the bowl of an electric mixer, whisk the heavy cream at medium-high. As it thickens, add in the powdered sugar, peppermint extract and food coloring. When soft peaks form, fold in the crumbled sandwich cookies.
Layer pudding and whipped cream in serving dishes (or in one large dish). Sprinkle the top with crumbled cookies and enjoy!
Notes: I was cautious with the peppermint extract, because too much mint is no fun at all. Feel free to (carefully) add a little more than the recipe calls for. I also might add a little more green color next time. I also tossed in a couple extra Oreos, but that just depends on your preference.
If you want to make the original recipe, just use 1 teaspoon of pure vanilla extract in the whipped cream instead of peppermint. Eliminate the food coloring, and use regular Oreos.