Spring Carrot Pots

Even as an adult I have a soft spot for the ever popular cup of dirt. I know their generally geared towards kids, but who doesn’t like chocolate pudding and cookies?

As I mentioned in my Robins Egg Cake with Filo Nests post, I love the spring, and I get really inspired by spring and Easter, and cups of dirt seemed like a great base for a cute Easter dessert. Wanting to up the cuteness quotient, I wanted to make carrots you could pull out of the dirt and eat, and because no one wants a real carrot in their pudding, I went with peanut butter carrots. The carrots are great on their own too, you can set out a plate of them with other Easter candy, or stick a few in a basket.

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The base is my favorite chocolate pudding recipe. It’s thick and rich, but if you want something a little sweeter sub milk chocolate for the dark chocolate. For the cookies, I used extra chocolate cookie dough, but you can just as easily use nabisco famous wafers, or Oreos.

Ingredients

Chocolate Pudding

  • 2/3 cup sugar
  • 1/3 cup unsweetened Dutch-process cocoa
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup half and half
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla
  • 4 ounces bittersweet chocolate, choppedIMG_0341
  1. Whisk together the sugar, cocoa powder, cornstarch and salt in a medium sauce pan. Whisk in the milk, and half and half.IMG_0343
  2. Place yolks in a medium bowl.
  3. Heat the milk mixture over medium heat, stirring occasionally until hot, but not boiling.
  4. Temper milk mixture in to yolks, and return to the pan.IMG_0342
  5. Cook, stirring constantly, until thickened and bubbling.IMG_0344
  6. Remove from heat and mix in butter, vanilla and chocolate, until incorporated.
  7. Strain into a clean bowl. Press plastic wrap to the surface, then refrigerate until cold, about 3 hours.IMG_0345

 

Peanut Butter Carrots

  • 3/4 cup Creamy Peanut Butter
  • 1/4 cup butter, room temp
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar, or as needed
  • 1 package orange Wilton candy melts
  • Green frill toothpicks or Easter basket grass (see notes below)

For the carrot tops I tried to different things. The first was using Green frill toothpicks that I cut the pick down to 1 1/2 inches. The other was using Easter basket grass. I gathered in to bundles of 12-14 pieces, then tied them off before cutting  a  1 1/2 inch piece with the knot at one end.IMG_0347

  1. Combine peanut butter, butter, vanilla and salt in the bowl of a mixer.
  2. Cream on low until blended.
  3. Add 1 cup powdered sugar, beating until blended. Beat in additional powdered sugar until mixture is thick and dough like, and will hold its shape.IMG_0339
  4. If you’re using the basket grass, form a cherry tomato sized ball of peanut butter mixture. Stick a bundle of grass in the middle, closing the mixture up around the knot, then roll in to a 2″ carrot shape.IMG_0337IMG_0336
  5. If your using the toothpicks, shape the mixture in the a carrot shape before inserting the toothpick through the length of the carrot so only the top frill shows.IMG_0338IMG_0335
  6. Place all the carrots on a parchment lined sheet pan, and freeze for at least 3 hours.
  7. Melt the entire bag of candy melts over a double boiler, stirring occasionally until smooth.IMG_0334
  8. Place melted candy melts in a glass ( a tall narrow container makes it easier to dip the carrots).
  9. Working quickly, dip each carrot until the coating just touches the “carrot greens”. IMG_0332
  10. Shake off any excess coating before placing back on the parchment. Repeat until all carrots are coated.IMG_0331
  11. Refridgerate until the coating is firm.

 

Assembly

  • chocolate pudding
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 12 oz chocolate cookies (homemade, nabisco famous wafers, or Oreos)
  • peanut butter carrots
  • mini chocolate eggs
  • large piping bag
  • Container of choice (see note below)

I made my mini pots in mini silicone cupcake cups that look like  terra-cotta pots. You can use real mini pots, but you need to plug up the hole in the bottom. You can also make a large pot of carrots using a wide shallow pot, or a serving dish (I used a clear pirex bowl so you can see the layers).

  1. Whisk the cooled pudding until smooth.IMG_0330
  2. Whip the cream and powdered sugar in the bowl of a mixer until stiff, but not over whipped.
  3. Fold the whipped cream and pudding together until just combined. Place in piping bag, set aside.IMG_0329
  4. Crush the cookies, either in a food processor, or in a plastic bag using a rolling pin. It’s ok if it’s a little chunky, it’s supposed to be dirt.IMG_0328
  5. Sprinkle enough cookie crumbs at the bottom of the container until just covered.
  6. Pipe the pudding mixture next, until just before halfway full.
  7. Sprinkle on more cookie crumbs.
  8. Pipe in more pudding until just below the top.
  9. Sprinkle with more cookies.IMG_0327
  10. Stick a carrot, greens up, in each mini pot. Or multiple if using a large pot.IMG_0357
  11. Decorate with mini eggs. IMG_0349
  12. Enjoy!

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