SWEET SUNDAY

In celebration of the birth of my 'lil peanut, Lance Alan Dawson, I wanted to throw out a fave peanut butter dessert... But first, my apologies for going MIA the last few days. As I sat here blogging on Wed afternoon, I started to get gnarly shooting pains. After an hour of those take your breath away contractions, I kissed Chase off to the neighbors (balling), downed a peanut butter and jelly sandwich and walked into Labor and Delivery 11 days early. Physically ready but emotionally unprepared. With a 4 hour, all natural labor the first time around, the Dr came in on high alert saying it's going to be "go time" before we know it. Sure enough. My water was broken at 8:30. Epidural came at 9:00 (PRAISE GOD!!!!) and after 2 pushes and only 3 hours from walking into those hospital doors, Lance made his appearance at 11:03 PM. Weighing in at 6 lbs, 5 oz and 20 inches long, he is such a Dawson and going to fit in perfectly.

Alright enough about me; let's talk Peanut Butter Chocolate Pudding Parfaits. I love parfaits. From the ingredients you are going to layer to what glasses you serve them in, there are several possibilities with parfaits. I prefer a champagne flute. They are just 4 ounces so the desserts were not too huge. Light, adorable and delicate; just like my 'lil peanut Lance.

~Peanut Butter Chocolate Pudding Parfaits~

Peanut Butter Pudding
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1-3/4 whole milk
1/2 cup heavy whipping cream
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Chocolate Pudding
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
pinch of salt
1-1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces milk chocolate, chopped (or chips)
1 teaspoon vanilla extract

Topping
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Peanut Butter Pudding: Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to a boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or twelve 4 ounce glasses. Chill uncovered while preparing chocolate pudding.

Chocolate Pudding: Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally. Chill puddings uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled.

Topping:Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve. To make these even more scrumptous, layer crushed up graham crackers between the pudding layers and top off with some crushed Reeses Peanut Butter candy.

I hope this ends your weekend on a sweet note! xo