Harley's Puddin'

Harley’s Red Velvet Puddin’

As a Marvel girl, I have to say… it’s exciting to be this jazzed about a DC film. As a coulrophobe, it’s even more exciting to be jazzed about a film that features a character with heavy face makeup. Suicide Squad comes out tomorrow (Friday, August 5th) and you should definitely check it out. But even more importantly, check out this dish I made for Miss Harley Quinn as a thank you for not going full-clown makeup. You never go full-clown.

Harley's Puddin'

Harley’s Puddin’

Harley’s Red Velvet Puddin’
for pudding
12 red velvet cupcakes with cream cheese icing (storebought, from a box mix or recipe here)
2 cups milk
2 eggs
2 egg yolks
1 tbsp vanilla
¼ cup sugar
⅛ tsp salt
cooking spray

In a large mixing bowl, whisk together milk, eggs and yolks, vanilla, sugar and salt.

Prepare a 3-quart baking dish with cooking spray. Cut cupcakes into quarters and place half of them in the baking dish. Pour half of custard over the cupcakes. Repeat with remaining cupcakes and custard. Cover and refrigerate for up to 8 hours.

When ready to bake, uncover and let set for a half hour. Preheat oven to 350°F. Bake for an hour or until the knife comes out clean.

Top with chocolate micro cookies. (Recipe below.)

for micro cookies
¾ cup sugar
2 sticks of unsalted butter (1 cup), room temperature
1 tsp baking powder
1 tsp vanilla extract
¾ tsp salt
1 large egg
½ cup Dutch-process cocoa
2¼ cup all purpose flour

Using a mixer, cream together sugar, butter, baking powder, vanilla extract and salt. Add in the egg and beat until blended.

In a large bowl, combine cocoa and flour. Beat into the wet mixture in parts.

Once thoroughly mixed, divide onto two pieces of wax paper and wrap up. Refrigerate around 8 hours.

Once ready to bake cookies, remove the dough from the refrigerator. Dust with cocoa to keep from sticking. Roll to ¼ inch thick for micro cookies,* ⅛ inch thick for standard cookies. Stamp out with cookie cutters and move to parchment-lined cookie cutters. (If you’re having trouble getting the dough out of the micro-cutters, a chopstick works wonders.) Bake for 4-5 minutes for micro cookies, 8-10 minutes for standard cookies.

Remove from the oven and cool. Sprinkle on top of red velvet pudding.

*I used micro cookie cutters so they were essentially chocolate sprinkles. You can find the ones I used on Amazon.

Food Network
King Arthur Flour

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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