I’ve had a box of vanilla pudding in my cupboard for what seems like ages, it never looks appealing however my b/f wont go near home made pudding because he doesn’t like the texture, was that how this ended up in my cupboard? Is this a hint? Well lets see what I have to fix this…
Whipped Vanilla Bean Pudding
1 box Instant Vanilla Pudding
1 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 vanilla bean
1-3 drops brandy or bourbon (optional)
In a small sauce pan gently heat 2% milk to a simmer, then remove from heat. Add Vanilla bean seeds and wisk, let it sit for 10 minutes before transferring to the freezer to chill.
In a separate bowl whip the heavy cream to a whipped cream consistency. Transfer to refrigerator to chill.
Add chilled 2% vanilla bean milk, Instant pudding, whipped heavy cream and brandy/bourbon to blender and mix until smooth and fluffy.
Transfer to serving dish, chill for another 10 minutes then enjoy.
My kitchen garden is growing beyond my means to consume it, salads, salad dressings, chip dips, herbed chickens, herbed potatoes, infused oils and all of the other things I forgot I made were not enough, The Aerogarden grows fast! It’s time to start drying. I’m going to try the paper bag method. I now regret not bringing the food dehydrator with me when I moved.
(For the paper bag method you cut and tie small bundles of herbs, make sure any damaged leaves are removed. Tightly tie them hang upside down by the stem in a paper bags for two weeks.)
My next grow is going to be Oregano, Savory, Mint, Chives, Parsley, Cilantro, and Genovese Basil.
I am using an Aerogarden and for my first grow 5 out of 7 plants came up. Lemon Basil, Red Basil, Dill, Thyme and Sage. The Parsley and Mint did not want to grow unfortunately. This is the first week where everything has grown big enough I can start harvesting it.
So here is one of my favorite things to make with dill. Generally I make this with all dried herbs.
Sour Cream Herb Dip
3 parts sour cream
1 part heavy cream
1 part an equal blend of fresh chopped dill, thyme and garlic (Roughly, some people don’t like garlic like I do.)
add salt/pepper to taste
Mix all, let rest in fridge for flavors to mingle for a couple of hours or over night.
A few of my favorite things to eat with this dip are cracked pepper & olive oil triscuits, artichokes and on french fries. But i will sometimes use it in place of salad dressing or as I will be doing for dinner, using it for a dipping sauce for chicken fingers.
This is probably one of my most used creations and I have gotten the best feedback on it from people who I have gifted it to. It is perfect for dry winter skin or for people who tend to scratch the skin off their legs while sleeping(I’m guilty of that one myself). It’s great for morning showers, the smell of coffee and caffeine absorbing into the skin is soothing and refreshing at the same time. For this recipe the amount of oil vs sugar can be played with… find what works best for you. I prefer enough coconut oil that it is the consistency of a thick lotion.
2 oz sugar(white or brown)
2 oz coffee infused coconut oil
2 tbs coffee grounds(optional)
1/2 teaspoon cinnamon(or pumpkin pie spice)
Heat coconut oil just until it becomes a liquid, add all ingredients and mix well. Pour into a clean container with an air tight lid. Enjoy thoroughly.
2 oz sugar (white or brown)
2 oz coconut oil
2 tbs coffee grounds
1/2 tsp cinnamon(or pumpkin pie spice)
Heat coconut oil just until it becomes a liquid, add all ingredients and mix well. Seal in container and let sit for a few days to a week for the coffee to work its way through the coconut oil.