Spiced Chocolate Budino
Recipe courtesy Giada De Laurentiis
3 boxes store bought chocolate pudding mix
1/2 teaspoon ground cinnamon
1 small orange, zested
1/4 teaspoon red pepper flakes
Candied Orange Peel, for garnish, recipe follows
Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish.
Before serving, sprinkle the top with chopped Candied Orange Peel.
Candied Orange Peel:
1 large navel orange
3/4 cup sugar
Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
Yield: about 10 candied peels
Pumpkin Gingerbread Trifle (Recipe Courtesy Paula Deen)
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2 (14-ounce) package gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping (or whipped cream - whipped cream is better!)
1/2 cup gingersnaps, optional
. Bake the gingerbread according to the package directions; cool
completely. Meanwhile, prepare the pudding and set aside to cool. Stir
the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble
1 batch of gingerbread into the bottom of a large, pretty bowl. Pour
1/2 of the pudding mixture over the gingerbread, then add a layer of
whipped topping. Repeat with the remaining gingerbread, pudding, and
whipped topping. Sprinkle of the top with crushed gingersnaps, if
desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
serves 15-20
My notes:
1. Cut ingredients by half, this makes a large amt. (2004 to fit into my
trifle bowl)