This is only my third enty and I'm so glad that I joined TWD despite packing on all the pounds! It's been something that I look forward every week because I get to try and learn new things. Sometimes I wish the summer could last forever so I wouldn't have to think about school or the 'future'. I'm going into fourth year, but still feel so undecided with what to do next. Even when I graduate with my majors in nutrition and psychology, I don't think I'm actually employable. The only thing I can think of is entering a dietetics program, since that is accredited, but that would basically mean redoing at least 3 years of undergrad. I guess the other option would be to enter grad school, but I don't even know if my marks are good enough. I hate myself so much for being so undecisive the past three years and failed to make smarter decisions earlier. Now I feel like I've wasted time and money. Even if I were to become a dietitian, I don't even think I could find a job. It's so nice when I get to bake away and forget all about the scary things or important decisions I have to make. Sorry.. that was totally unrelated, but I so needed to get it off my back before I go crazy.
Anyway.. back to TWD. The chocolate pudding was such a great pick.. not too much butter, but lots of chocolate! Before I started, I thought this would be a clean and quick challenge. While I was right about the quick, I was all wrong about the clean. Thank god for my 12 cup food processor or I'm sure I would've had pudding on my walls. I only made half the batch and it still approached the leak line. I felt like I was scrambling a lot, especially since I always put my book far away from potential damage so there was a lot of walking back and forth combined with the fear of overdrying the chocolate, overheating the milk and cooking the eggs. This was the first time my pudding didn't scramble! Now I think I'm confident enough to tackle pastry cream and make a boston cream pie. I was actually suprised how rich the pudding was considering it was made with milk, but there was a slight chalkiness to it.. although that could have been my fault for using Chipits instead of squares. Here, have a bite!
Thanks to Melissa of It's Melissa's Kitchen for choosing this recipe, which can be found on her site and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!