Week 8: Bake/Cook/Make Day Saturday

Saturdays are set aside to spend some quality, fun time in the kitchen with your child

Smore's Pudding

And

Carmel Popcorn Balls

S'mores Pudding:

• 3/4 cup sugar
• 6 Tbsp. Cornstarch
• 1/2 cup Unsweetened cocoa powder
• 1/2 tsp. Salt
• 5 Cups Whole Milk
• 4 Large Egg Yolks
• 1 tsp. Vanilla Extract
• 6 oz. Semisweet Chocolate, Chopped
• 6 Whole Graham Crackers
• 30 Miniature Marshmallows

1. In a medium bowl, combine sugar, cornstarch, cocoa powder and salt.  Whisk in 1/2 cup milk and egg yolks until blended and smooth.
2.  Pour remaining milk into a large saucepan and bring to a simmer over medium-high heat.   Whisking vigorously and constantly, pour about 2 cups hot milk into sugar mixture until blended. Pour mixture back into saucepan with remaining milk, whisking well.
3. Reduce heat to medium and cook, stirring constantly, until smooth and thickened, about 2 minutes.  Remove from heat and whisk in vanilla and 1/2 of chocolate.  Stir until chocolate has melted.  Divide pudding among 6 1-cup ramekins or custard cups.  Place remaining chocolate in a microwave safe bowl and heat on high for about 30 seconds, stirring every 10 seconds, until melted.
4. Place graham crackers in a ziplock bag; seal bag. Use a rolling pin to crush into crumbs.  Sprinkle top of each pudding with graham crackers and 5 miniature marshmallows.  Drizzle with melted chocolate and serve.
5. If you prefer your pudding cold, cover with plastic wrap so that it touches the entire surface and refrigerate for about 3 hours.
6. Recipe found in All*You magazine; Issue 9, September 25, 2009.  This great magazine comes out once a month and found only at Wal-Mart.  Its filled with coupons, crafts, recipes and more. www.allyou.com

Carmel Popcorn Balls:

• 16 cups plain popped popcorn (do not use butter popcorn)
• 1 package (14 ounces) caramels
• 1/4t cup (1/2 stick) Butter
• Pinch of Salt
• 1 2/3 cups shredded coconut
• 1 package (12 ounces) semisweet chocolate chips
• 10 to 12 lollipop sticks
• Halloween Sprinkles and Decorations
• Waxed Paper

1. Place popcorn in large bowl.
2. Place caramels and butter in medium saucepan over low heat.  Cook and stir until caramels and butter are melted and smooth, about 5 minutes.  Stir in salt and coconut.  Remove caramel mixture from heat; pour over popcorn.  With large wooden spoon, mix until popcorn is evenly coated.  Let cool slightly.
3. Place chocolate chips in microwaveable bowl.  Microwave on HIGH 1 minute; stir.  Microwave on HIGH for additional 30-second intervals until chips are completely melted, stirring after each 30-second interval.  Stir until smooth.
4. When popcorn mixture is cool enough to handle, grease hands with butter or nonstick cooking spray.  Shape popcorn mixture into baseball-sized balls; place 1 lollipop stick in each ball.  Dip bottoms of each popcorn ball into melted chocolate and roll in Halloween decorations, if desired.  Place on waxed paper until chocolate is set. 
5. Makes 10-12 balls.
6. Recipe found in Pil best recipes Halloween food, fun & crafts. www.pilcookbooks.com

Week 8: Bake/Cook/Make Day Saturday