It was a cold and rainy day today so we stayed in and baked up a storm!
We watched Sweet Genius and Food Network and had a craving immediately for something sweet.
We raided the pantry for whatever we had on hand so this is what we came up with!
I love this kind of baking…on a whim without a recipe. I especially love it when the recipes turn out delicious!
We used gingersnap cookies, lady finger cookies, nutella, maraschino cherries, cream cheese and whipped cream.
We will lovingly call these cherry chocolate tartlets.
We also threw together some ultimate comfort food for a cold day: Chocolate Rice Pudding.
We used the nutella-cherry mixture we made for the tartlets.
I separated some of the rice pudding mixture and added pineapple coconut juice and topped it with a blueberry puree’.
Honestly this one was ok…but our fav was definitely the chocolate. My family we will eat anything chocolate!
For the tartlets:
Crush up 10 gingersnap cookies and 10 ladyfinger cookies(anything really with a vanilla flavor will work).
Add 3 tablespoons melted butter to the cookie mixture. Press mixture into tartlet pan and bake at 350 for 12 minutes.
In a mixing bowl cream a cup of nutella and 1/4 block of cream cheese. Add a jar of maraschino cherries. Mash the cherries in with a fork. Reserve the cherry liquid and add 1 tablespoon to the chocolate mixture or else it will be too thick. Reserve the rest for the chocolate rice pudding.
In a stand mixer, add 1/2 cup of heavy whipping cream and 2 tablespoons of sugar. Mix on high until stiff peaks form.
Once the tartlet shells are cool, add a dollop of chocolate and a dollop of whipped cream. Don’t forget to top it with a cherry!
For the Rice Pudding:
Bring 2 1/2 cups of whole milk to a boil. Once boiling turn down to low and add 1/2 cup of arboro rice. Simmer for 30 minutes until rice is tender. Add 1/4 cup of sugar and let rice cool.
For the Pina Colada rice pudding: add 1/4 cup of pineapple coconut juice, add 1/4 cup of the whipped cream and fold in. Add more sugar if you want yours a little sweeter. Boil 1 cup of blueberries, 1/4 cup of water and 2 teaspoons sugar. Mash blueberries with a fork. When all mashed, take off the stove. You can either strain the mixture so you just have liquid but we wanted the chunks of blueberries in it. Top with a dollop of whipped cream and a cherry.
For the Chocolate rice pudding: add 1/2 cup of the chocolate cherry mixture and fold in 1/4 cup of whipped cream. Top with a dollop of whipped cream and a shake of cinnamon.
This was so much fun to make and my kids joined in the recipe development! I would love to hear about a recipe you have created with or without your kids!