Not too sweet. A bit on the rustic side. Easy to make.
And this is my entry for the Archway Cookies "Take a Sweet Bite out of Summer" contest. Anyone can enter...if you're interested, the contest runs through August 15, 2010
It all started a few weeks ago when I won a box of Archway Cookies on BakeSpace.com. I was thrilled!! But I had to do a little research. I had never had an Archway Cookie. I looked in my local markets. Nothing. All my east coast buddies were all talking about their favorite Archway Cookie they grew up on. Did I live on another planet? Wth?! Well, come to find out that Archway Cookies are not sold in California. But they are the sister company to Mother's Cookies...and I grew up on those babies!!!
Not long afterward, I received a HUGE....box full of cookies. A dozen different kinds. All from Archway.
The mission: bake, make, create something...
The wheels start spinning. I have a destination...sorta. Vague. I knew I had to create something with the cookies....but I didn't know what. It's hard to come up with stuff when you don't have a specific guide line. But somehow it happened.
Btw..I wasn't the only one who had copious amounts of cookies sent to them. Several other BakeSpace members won the cookies as well. And they too had to come up with something created with Archway Cookies. We all posted recipes and pictures of our cookie adventures in the BakeSpace Forum: Go check it out and see the amazing stuff these people came up with...I mean, not just desserts but you'll find bbq sauce, meatballs and casseroles too.
I made a few things...but this Almond Butter Pudding Cup is my favorite so that's what I'm sharing with you for now.
Almond Butter Pudding Cups
10 Archway Classic Oatmeal Cookies (one package)
1/4 cup sugar
6 tablespoons melted butter
8 oz melted chocolate
12 paper cupcake liners
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1/2 cup Almond Butter
1 teaspoon vanilla extract
For the cookie cups:
Preheat the oven to 375' F
First, let's get the cups out of the way. Toss your cookies, hmmm...let me rephrase that... Place your cookies in a food processor and pulse and grind until crumbled. Or you can place them in a baggy and beat the crap out of them with your rolling pin until you have the same results.
Let your mood be your guide.
Mix in 1/4 cup sugar until combined. Pour in the melted butter and mix until all the crumbs are moistened. Line 12 muffin cups with cupcake liners. (note: I was going to just spray the pan with cooking spray, but I was afraid I'd crumble the cup trying to remove it.)
Evenly divide the crumbs between the muffin tins and press against the bottom and up the sides to form the cup.
Bake for 5 minutes. Allow to cool for a bit then store in the fridge while you're preparing the rest of the stuff.
Melt the chocolate according to the directions on the package. I just put mine in a bowl over a small sauce pan with a bit of boiling water (a make-shift double boiler) and stir until smooth.
Carefully remove the crust from the pan and spread some chocolate inside the cups.
Return to the fridge and allow the chocolate to set. Oh ya...I dropped an extra dollop of chocolate in the middle of each one. Don't ask me why. I'm sure you'd have done the same thing. Cuz seriously, is there such a thing as "enough" chocolate?
For the pudding:
Ah yes...the pudding. My original plan was to make peanut butter pudding. Which would be great. But when I saw a jar of Almond Butter, Creamy with Sea Salt, at Trader Joes....I knew I had to do it. Trade out the peanut butter for almond butter.
Combine 1/2 cup sugar, the cornstarch and salt in a heavy bottomed sauce pan. Gradually stir in the milk. Cook over a medium heat, stirring constantly (and I mean CON STANT LY) until the mixture comes to a boil. Be prepared to stand there for a while. It aint gonna happen quickly. But you don't want to stop that stirring, not even for a few seconds. Lumps and pudding do not go together. Once it begins to boil, reduce the heat to low and cook for 2 minutes, stirring occassionally....but regularly. You don't want the bottom to burn.
Add the almond butter and vanilla and stir to combine. Remove from heat. Place the pan on a cooling rack. Cover the pudding surface with a piece of plastic wrap (thus preventing pudding skin from developing) and cool.
You don't want to fill the cups with warm pudding and melt the chocolate. Once cool, fill each cup. Garnish with chopped roasted almonds
Chill well before serving and store in the fridge.