As I work through the backlog of delicious goodies Ian and I acquired at the Maine Harvest Festival, I’m finding myself stretching my creative muscles, and it feels good. The BDN booth was next to a booth for Maine’s Own Organic Milk — MOO Milk for short — and they’re getting ready to debut their tasty new chocolate variety, so they had some there for people to sample. It was delicious — and I was lucky enough to go home with a carton to play with in my kitchen.
The first thing that comes to mind when I have an excess of milk in my fridge is making cheese, but since chocolate cheese wasn’t something I wanted to try to delve into at this point, I went for my second thought — pudding. There is nothing like a bowl of homemade pudding; I can remember my mom making pudding on the stove when I was a kid, and licking the spoon was a rare treat. It was always hard to wait until the pudding had cooled in the fridge (and that unique skin had formed on the top!) to dig in.
I also came up with a quick cake. It’s not overly sweet, and it’s a little crispier than your usual cake, and almost more scone-like in texture than cakey and moist, but it’s buttery and rich, it has a nice chocolate milk glaze. It’ll be right at home on your table at the holidays, or any other time of year.
Chocolate Chip Chocolate Milk Cake
- 3 c. flour
- 3 eggs
- 1 1/2 c. sugar
- 1 c. chocolate milk (plus 2 tbsp. for glaze)
- 2 sticks salted butter (softened)
- 1 tbsp. baking powder
- 1 tsp. vanilla extract
- 1 bag chocolate chips
- 1 c. confectioner’s sugar (for glaze)
Preheat oven to 375°F. In a mixing bowl, cream together butter and sugar. Add vanilla, milk and eggs and combine well, then add flour and baking powder. Mix until smooth, then stir in chocolate chips. Bake in a greased bundt pan, or two 9-inch round cake pans, for 30 minutes or until a toothpick inserted into the cake comes away clean. Mix confectioner’s sugar with additional milk (use 1 tbsp first, add second if necessary) and drizzle on the cake when it has cooled.
Chocolate Milk Pudding
- 2 c. plus 1/2 c. chocolate milk
- 1 1/2 c. heavy cream
- 1 c. sugar
- 1/2 tsp. salt
- 3/8 c. cornstarch
Whisk together 1/2 cup chocolate milk and cornstarch until smooth. In a saucepan, combine 2 cups of milk, heavy cream, sugar and salt and bring just to a simmer. Add the cornstarch mixture and continue stirring until it returns to a simmer — you’ll notice it beginning to thicken. Remove it from the heat and pour into ramekins or small bowls. (Makes about 8.)
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