REDUCED-SUGAR HOT COCOA PUDDING MUGS
Try out this recipe for Reduced-Sugar Hot Cocoa Pudding Mugs from My Food and Family. They're not mugs at all, they're pudding cups with pretzel handles!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat. Cool 5 min.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Unmold JIGGLERS onto serving tray just before serving. Insert pretzel half into side of each JIGGLERS for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.
Nutrition Facts : Calories 30, Fat 0.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOT COCOA PUDDING MUGS
Take hot chocolate to another dimension with Hot Cocoa Pudding Mugs. These edible Hot Cocoa Pudding Mugs will wow with their simplicity and adorability.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Add 1-1/2 cups milk to gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.0333 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOT COCOA MUG CAKE
Look before you sip: This giant cup of hot cocoa is really a pool of chocolate pudding inside a tower of devil's food cake. A generous amount of whipped cream is the perfect topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray.
- Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
- For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
- For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
- Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
- Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle.
- Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope).
- When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.
HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY
Here's what you need: unsalted butter, light brown sugar, sugar, large egg, semisweet chocolate chip, all purpose flour, cocoa powder, baking powder, kosher salt, semi-sweet chocolate chips, heavy cream, mini marshmallows, mini candy canes
Provided by Kiano Moju
Categories Desserts
Yield 24 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
- Beat in the egg, then add the melted chocolate chips and beat to incorporate.
- Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
- Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
- Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
- Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
- Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
- Pour the ganache into the cooled cookie cups until level with the tops.
- Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
- In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
- Use to scissors to cut the curved end of the mini candy canes into small handles.
- Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
HOT COCOA MIX IN A MUG
Make and share this Hot Cocoa Mix in a Mug recipe from Food.com.
Provided by Kim M.
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine dry milk, sugar and 1/4 cup + 2 T. cocoa in a large bowl with lid. Cover and Shake.
- Spoon into decorated holiday baggies. Toss mini marshmallows on top. Place baggie into large holiday coffee mug. Decorate as desired.
- Attach following recipe:.
- Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
Nutrition Facts : Calories 265.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 9, Sodium 247.4, Carbohydrate 49.5, Fiber 2.7, Sugar 43.8, Protein 18
CHOCOLATE PUDDING IN A MUG
Adapted from fatfreevegan.com, this is a simple recipe to satisfy chocolate cravings. I like to stir some sliced banana in, or try replacing the vanilla essence with mint, coconut, almond or orange essence.
Provided by peachy_pie
Categories Dessert
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large mug, dissolve cornflour, sugar and cocoa in the milk.
- Microwave on high for 90 seconds or until mixture boils.
- Stir in vanilla.
- Chill in the refrigerator for an hour or so.
Nutrition Facts : Calories 149.2, Fat 1.8, SaturatedFat 0.9, Sodium 2.9, Carbohydrate 37.1, Fiber 4.1, Sugar 25.4, Protein 2.6
HOT COCOA PUDDING MUGS
These individual pudding shots look like hot chocolate, but are thick, cool, and creamy.
Provided by Allrecipes Member
Time 3h30m
Yield 24
Number Of Ingredients 7
Steps:
- Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 15.3 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 207.3 mg, Sugar 5.6 g
HOT COCOA PUDDING MUGS
These individual pudding shots look like hot chocolate, but are thick, cool, and creamy.
Provided by Allrecipes Member
Time 3h30m
Yield 24
Number Of Ingredients 7
Steps:
- Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 15.3 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 207.3 mg, Sugar 5.6 g
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- Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.
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