It’s almost Valentine’s Day! And today we are making some super sweet
treats that are very pink and quite festive.
We decided to try a drink called “Love Potion” and a pretty simple pink
pudding with cookie dough brittle. This is kid friendly so you can get the kids
to help out and make it as a treat for them or you can serve it for your
sweetie and even make the drink a little more adultish (is that a word? Haha)
if you want to.
How to make Love Potion
This drink was very yummy. I’ll admit, I drank mine right down when we
tried making it.
Ok, so for this we just roughed it. You can look at the link below to
see the actual recipe but we partly just winged a lot of it as we went along. The
actual recipe makes six servings but we made four instead.
We used regular short glasses but you can use champagne flutes or wine
glasses if you want a fancier drink.
In a bowl we measured a half cup of fresh raspberries along with a
tablespoon each of lemon juice and granulated sugar and then we mashed it together
with a fork.
Place a spoonful of this mixture on the bottoms of the glasses. Then on
top of that, place a nice heaping scoop of raspberry sorbet.
We used this
Chapman’s rainbow fruit swirl because it’s a Peanut and Nut Free brand, and
just scooped around the other two flavours; that's why you see some green in the raspberry sorbet scoop. Feel free to find a plain raspberry
sorbet to use instead or you can even make one if you have an ice cream maker.
Then the actual recipe says to fill the glass to the brim with
sparkling raspberry lemonade. So that’s not a very easy thing to find at all so
we used this raspberry lemonade and then mixed in some Club Soda to make it
bubbly. It tasted really good, so it’s a fine option to go with if you can’t
find the sparling raspberry lemonade like us.
We just filled half the glass with the raspberry lemonade and the other half with Club Soda.
This is what the drinks looks like all put together. Very yummy and refreshing.
Vanilla Pudding with Cookie
Dough Brittle
Let’s just say I have mixed feeling about this one. I’ll explain myself
at the end of the recipe.
You’ll want to make the cookie dough brittle first as it needs time to
set.
For the brittle you will need:
¼ cup of sugar
¼ cup of butter
2 tbsp. light corn syrup
1/3 cup of flour
1 tsp. vanilla extract
2 tbsp. of mini semi-sweet chocolate chips or chopped up semi-sweet
bits (it was hard for us to find mini chocolate chips)
Line a cookie sheet with tin foil and lightly grease it.
In a small saucepan, stir together and heat the sugar, butter, and
syrup.
Remove it from the heat and stir in the flour until mixed thoroughly and
then stir in the vanilla.
Spread the mixture you just made on the cookie sheet evenly, not too
thick, but not too thin. Don’t worry, it won’t fill the entire sheet. We were
kinda worried about that.
Bake the brittle in a 350 degrees oven for about 12 minutes. If you see
it turning too dark of a brown, then you can remove it early. Once you take it out, let it sit for 5 minutes, then sprinkle with the chocolate chips. Let it cool on
the sheet and then place in the fridge to firm everything up. We left it in
there for a few hours.
When you feel the brittle is hardened enough, you can take it out of
the fridge and break it up into various sized pieces. Put it all aside in
a sealed container in the fridge until ready to eat.
For the pudding you will need:
2/3 cup sugar
3 tbsp. cornstarch
¼ tsp. salt
3 cups of milk
1 beaten egg
3 beaten egg yolks
3 tbsp. butter
1 tbsp. vanilla
In a large saucepan mix the sugar, cornstarch, and salt together. Whisk
in the milk.
Cook and stir constantly over medium high heat until it’s thickened
and bubbly. Once it get to this point, cook and stir for 2 minutes more.
Then
remove from the heat and stir in half of the thickened milk mixture into your
whisked egg and yolks and then pour that into the pan with the other half of
the milk mixture. Bring to a gentle boil (this is where we might have gone
wrong because we may have heated it too much leading to the mixture getting lumpy),
reduce the heat and cook for 2 more minutes.
Stir in the butter and vanilla until all mixed and melted and then if
you want to make it festive, this is when you’ll add the red food colouring to
make it pinkish.
Pour it all into a bowl and cover it with plastic wrap. Make sure
to cover the surface of the pudding with the plastic wrap, don’t just let it
cover the top of the bowl.
Chill and then serve with the brittle on top. You
can use regular bowls to serve in or fancy glasses or ramekins work too if you’re
trying to spruce it up a bit.
Overall, the brittle was really good, but the pudding was a bit lumpy
and the pinkness just kinda threw me off a bit, but maybe if it wasn’t lumpy or
pink, I might have enjoyed this better. Probably chilling it overnight might be
better as well. It was still a tad warm when we ate it.
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