…and now we bring you back to our (regularly scheduled) blogging.

Okay, so I hope you like the changes I’ve made so far. If you are new here, take a look around. I just started filing away the recipes I’ve used and featured on this site in a neat page I like to call the “recipes” page. It can be found at the top of this one. I have just slightly changed the look or “theme” of the pages to be more readable. I am also going to have shorter posts, and the recipes will be after the “jump” (just click on the little ” read more” link.) As previously mentioned, you’ll also be able to find the recipes on the new page.

So here is today’s post: peanut butter-peanut brittle and chocolate pudding

I wanted to try out (or really, use) the Silpat (a silicone non-stick mat used on cookie sheets or jelly-roll pans or any other flat surface to create a non-stick surface that is reusable and easy to clean) and the ramekins I/my mother bought me for my birthday. What better way to try these new kitchen items than to make brittle and chocolate pudding? I couldn’t think of anything either. (Yet.)

Both recipes were actually quite similar in method, and both things are easy to make. Quite simply, add things to a heavy-bottomed pot, wait a bit, add some more things, stir them around, and pour them out. Almost sounds like the hokey-pokey. (Just put your right hand in, etc. You don’t hear the similarities? Hmm…maybe that’s just my inner child poking it’s way out. Get it? POKING? Hokey-POKEy? Huh?) Anyway, if you are still interested in finding out about how to make brittle and/or chocolate pudding, just click away, and I’ll see you after the jump. (Just put your whole-self in…)

Glad you stayed with me, after all of that rambling on…

First, the peanut butter-peanut brittle. Of course, you can make any sort of substitutions you want for this.

Peanut butter – peanut brittle:

vegetable oil (for greasing the surface you are working on. but if you are like me, and own a Silpat, you don’t need it. ;))

1 cup sugar

1/2 cup light corn syrup (don’t ask me what the difference is between light and dark corn syrup, because I don’t know. My guess is that like brown sugar, it usually doesn’t make much difference, light or dark.)

1/2 cup water

1 cup chopped lightly salted dry roasted peanuts

1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt)

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

Line rimmed baking sheets (also known as jelly-roll pan) with foil; brush with oil/lay out Silpat on pan.

Bring sugar, corn syrup and 1/4 cup of water to a boil in heavy medium sauce pan over medium high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared pan.

Spread out into 13×9 – inch rectangle. Be sure to work quickly, before it starts to set up.

Cool completely. Break or chop up as desired. That’s it. Pretty easy, huh?

Next up, chocolate pudding:

1/4 cup plus 2 tablespoons sugar

2 tablespoons cornstarch

2 cups whole milk

1 cup bittersweet chocolate chips

1 tablespoon unsalted butter

1-1/2 teaspoons vanilla extract

Whisk 1/4 cup sugar, and cornstarch in heavy medium sauce pot. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Cover and chill pudding until cold, about 2 hours.

Again, so simple! Just go to your kitchen now and in no time you’ll have these tasty treats! Enjoy!

(Do you think those pictures are too big?)