Peanut Butter Eclair Cake

I absolutely love eclair cake. I don't exactly know why this cake is called eclair cake. I don't really like eclairs (gasp!) I know! I know! Who doesn't like eclairs? Well its not that I don't like them. I can eat them. They are ok, but if I'm going to eat something that is going to add inches to my waistline then I dang well better thoroughly enjoy it. I think this is a really good way to eat. I only eat desserts that I really really enjoy. Luckily for me someone invented eclair cake, and even better is the addition of peanut butter in this eclair cake. Warning - this cake is very rich. A good glass of milk or something to wash it down with is a good idea. Really though it is very delicious! I will definitely be making this recipe over and over again.

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (I have also tried it with cinnamon which added a fun twist)
2 (3 1/4-ounce) boxes vanilla instant pudding (or use this homemade vanilla pudding recipe) *
1 cup peanut butter
3 1/2 cups milk (omit if using homemade vanilla pudding)
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

*Note: I made this with homemade pudding and loved it! I love the taste of a good homemade pudding. For the ease of this recipe I kept the original instructions with the boxed vanilla. I have had many eclair cakes with the boxed vanilla pudding and it is great too. But if you are a little crazy (like myself) you can make your own vanilla pudding, and while you are at it you might as well whip up some homemade whipping cream to replace the cool whip. I promise if you do it will be well worth the work!

Recipe Source: Plain Chicken

Old Fashioned Rice Pudding

This is a very traditional rice pudding recipe. I love just a plain rice pudding. I don't even want cinnamon in mine. Just give me a warm bowl (yes I like mine warm) of rice pudding and I'm in heaven!

Old Fashioned Rice Pudding
Prep Time: 5 Min
Cook Time: 30 Min
Servings: 4

Ingredients
2 2/3 cups whole milk
1/3 cup long grain white rice
2 tbs butter
dash of salt
1/3-1/2 cup sugar (can also use honey, xylitol, or agave)
1 egg
1/2 tsp vanilla

Combine whole milk, rice, butter, and salt in a heavy duty medium sized saucepan. Bring to a boil over medium-high heat. Once boiling turn down to medium heat. Stirring frequently cook for 20-30 minutes. Keep an eye on it or else the bottom will burn. You will notice that the rice is absorbing the moisture from the milk. The rice will get larger, and the milk will appear more concentrated. It is done when the rice is tender and has absorbed most of the liquid. While the rice is cooking combine the sugar, egg and vanilla in a small separate bowl. Whisk to combine well. When rice is done pour the egg mixture into the hot rice mixture. Whisk well to incorporate. Cook for another 2 minutes stirring constantly. Pour into serving dish. Serve warm. If you prefer it chilled pour into a dish and cover with plastic wrap. Place the plastic wrap directly onto the surface of pudding and chill in fridge for 1-2 hours.

Chocolate Creme Brulee

Who doesn't love creme brulee right? So how could you go wrong with a chocolate creme brulee? I stumbled upon this recipe one day as I was searching my favorite food sites for some yummy treat. It really lives up to everything you would expect from the name and so worth every calorie!

Chocolate Creme Brulee

1 1/4  ounces bittersweet chocolate
3 egg yolks
¼ cup + 2 teaspoons sugar, divided
½ cup heavy cream
Preheat the oven to 300°.  Bring a large pot of water to a boil for a water bath to cook the custards.  In a double boiler over low heat, melt the chocolate.  Or, melt in 20 second pulses in the microwave on low, stirring frequently.  Set aside to cool slightly.  In a medium bowl, whisk together by hand the egg yolks and sugar.  Once well incorporated, add the heavy cream.  Pour in the melted chocolate mixture.  Divide the mixture between two 6-ounce ramekins.  Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins.  Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set.  The middle will slightly jiggle, but the sides will be set.  Let the custards cool in the water bath completely before removing them.  Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance).  Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens.  Serve immediately.

I forgot to take a picture of the final product before we devoured it, so this is a close to the end as I can get :).

Click here for original recipe (and her pictures are far better than mine)