I can’t wait to tell you all about these amazing peanut butter pudding parfaits with caramel apples and bananas and vanilla wafer streusel, but first, I need to touch on Pinterest and a giveaway!
So…I caved. I finally joined in on the Pinterest craze. Craze is the operative word here because I’ve gone crazy pinning stuff. This is also why I’ve labeled the photo below..in case anyone pins it so those who see it know what it is without having to read the fine print. It’s also there to draw your attention away from the overexposed topping..but hey, that’s artificial light for ya.
Like I said...crazy..crazed. I wake up to go to the bathroom, I end up pinning for an hour. I pin before work..I pin after work. I get up in the middle of watching a movie or Yankee game..
“I’m going to go pin, okay?”
I can’t surf without pinning. This is why I abstained for so long. I knew this would happen. Fresh air is dwindling.
Everyone says it’ll wear off soon. I seriously question that.
The plus side is, I hated navigating through my thousands of bookmarks looking for specific recipes. Now I don’t have to. They sit in neatly categorized boards with a photo. One click, no searching. Relief.
I also have a great giveaway for you all. Restaurantware.com is offering one of my readers a $50.00 gift coupon code to use on their site. When I made my strawberry panna cotta verrines back in 2011, many people commented and emailed asking where I got the ‘glasses’ I used. Well, they aren’t glasses..they are plastic cups that look like glasses. Granted, I purchased them somewhere else, but Restaurantware.com sells them too, at a better price in bulk.
If you’re a food blogger who doesn’t want to spend a ton of money on real glassware or real silverware..or real most any tableware or server ware, for photo props, this is your place. If you’re a person who loves to throw parties..this is your place. If you’re a person who hates doing dishes, this is your place.
All of their disposable and/or biodegradable stuff is pretty amazing because it’s all beautiful and it all looks real, from bamboo to plastic. They also have a new line of gorgeous porcelain tableware and sever ware, which you can see HERE.
Every single thing in each photo (outside of the pudding parfait itself – though that is disposable if you don’t like it!) in this post is disposable and/or biodegradable, graciously sent to me by Restauarantware.com. Instructions on how to enter this giveaway are below the recipe for these pudding parfaits.
Now..speaking of the recipe, it came to me when I had a craving for peanut butter pudding. As I was stirring the pudding on the stove top, all of these ideas started popping into my head. Before I knew it, what should have only taken 15 minutes, resulting in a bowl of rich, luscious peanut butter pudding I would have been already eating; turned into an hour, and a bowl of rich caramel bananas and apples, and a pan of vanilla wafer streusel sitting in front of me.
Vanilla wafer streusel? Yep, instead of oatmeal, I used crushed vanilla wafers and it’s pretty awesome. With a vanilla bean or two..some cinnamon, brown sugar, flour and butter, this could be a snack on its own. Try it and see for yourself!
The verdict on these pudding parfaits? “This is an explosion of amazing flavors and the pudding is so smooth and silky!”, was one comment. The empty disposable glasses was all the proof I needed to post these. It’s not often I get it exactly how I want it the first time around..so here they are…
Peanut Butter Pudding
with caramelized apples and bananas..
and vanilla wafer streusel.
Yes. Yes. Yes.
- ⅓ cup plus 2 tablespoons light brown sugar
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 2¾ cups milk or 2 cups of milk plus ¾ cup half and half
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- 2 bananas, peeled, split vertically into thirds, and cut into 1-inch chunks
- 1 medium apple, preferably tart, like a Granny Smith, peeled, cored and cut into ½-inch to 1-inch chunks
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- 1 tablespoon butter
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup vanilla wafer crumbs (about 20 vanilla wafers)
- 1 tablespoon flour
- ⅓ cup light or dark brown sugar
- 1 teaspoon cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch of salt
- 2 fat vanilla beans, split and scraped (place empty pods in your sugar canister for vanilla sugar) or two teaspoons vanilla extract
- 4 tablespoons butter
- Make the peanut butter pudding. In medium saucepan, combine the light brown sugar, cornstarch and salt. Slowly stir in the milk (or milk plus half and half) until smooth, then cook over medium heat until thick and bubbling, stirring or whisking constantly. Don't worry if nothing happens for the first few minutes because once it starts to bubble it wiill thicken quickly. It's done when it coats the back of a spoon and you're able to draw a line through that coating.
- When thick, remove from the heat and stir in the 1 cup of peanut butter and vanilla beans or two teaspoons of vanilla extract. Pour into a bowl and cover with plastic wrap, pressing it on top of the pudding to prevent a skin from forming. Let come to room temperature, then refrigerate until set and cool.
Alternatively, you can also pour the hot pudding into the cups you are using, then cover each cup with plastic wrap, making sure it's pressed against the top of the pudding to avoid a skin from forming, then chill until set.
- Make the caramel bananas and apples. Heat a saute pan over medium-high heat until hot, but not smoking. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly. The brown sugar won't melt as fast as the granulated sugar, but that's ok. Once the granulated sugar is melted, start stirring the brown sugar into it..it will melt instantly. If you're worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.
- Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for one minute, then add the chopped bananas and salt. Cook until the fruits have softened, but are not mushy, about 3 minutes. Add vanilla extract and pour caramelized fruit and syrup into a heat proof bowl or large heat proof glass like a pyrex measuring cup. Let cool completely - about 30 minutes, the amount of time it will take to prepare, make and cool the streusel.
- Make the Vanilla Wafer Streusel. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. Place all of the ingredients in a food processor and pulse until crumbly, but comes together when you squeeze some with your fingers.
- Spread on a baking sheet, squeezing some together to make clumps, if desired. Bake for 15 to 20 minutes..stirring half way through to make sure it crisps and browns evenly.
- Assemble parfaits. This is all up to you. Layer each ingredient in glasses or cups, any way you want. I made some with pudding, then streusel, then caramelized fruit, then more pudding, then more caramelized fruit and streusel - lather, rinse, repeat. I also made some with mostly pudding, a thin layer of the caramelized fruit, and a light sprinkle of streusel. I just spooned everything into the cups, but you can make these really beautiful with more refinement.
If you set your pudding in each serving cup, top each pudding cup with several spoonfuls of the caramel bananas and apples and the vanilla wafer streusel. Enjoy!
For 4 bonus entries (can never leave you without bonus entries!) 1. Like Restaurantware.com on Facebook 2. Follow Restaurant.com on Twitter 3. Follow me on Twitter 4. Tweet this giveaway – Restaurant.com $50.00 gift card Giveaway: http://wp.me/pg5pm-4Qc Giveaway ends August 31, 2012. I’ll be choosing a winner via Random.org. If the winner does not respond within two days, another winner will be chosen.