Maybe I'm alone on this (in which case this just sounds weird), but I pride myself in having a mental inventory of what I have stocked in my home. I always have at least one can of tuna and a can of diced tomatoes around (doesn't everyone??!), I'm confident that the jar of peanut butter in the cupboard is at least one-fourth full (and when it dips below a fourth, you can rest assured that "PB" will be on that week's shopping list), and I'm sure there are at least 6 rolls of tp and 2 rolls of paper towels tucked away in our coat/utility/hall/everything closet until the appropriate point of "running low" when either or both items are put on the shopping list. Wow, I've now convinced myself that I most certainly must be alone in these strange habits.
Unfortunately, this mental system failed me yesterday when I *thought* we were running low on milk and, knowing I needed 1 1/2 cups of milk for dinner (Herbed Summer Squash Pasta Bake--omg this was so delicious and amazing) I picked up a half gallon of milk when I ran out to the store yesterday. You can imagine my shock when I got home only to discover: there was already an unopened half-gallon of milk way far back on the top shelf in the fridge. What can I say, I reeeeeally don't like running out of things (which explains why I bought milk the last time I went to the store....sigh).
So what's a gal to do?? It seemed like a losing battle since homemade crock-pot granola for breakfast is really the only time I use milk. I should also mention I'm the sole milk drinker in our house as my husband has this (awful) habit of putting half and half plus whipping cream on his cereal and then justifying it by saying "I'm Scottish." Don't get me started. Anyhow, in this day and age, Google pretty much provides answers to any and every question I have, so I literally searched for "ways to use up extra milk." (Wouldn't you?) Making cheese came up a lot, which sounds super cool and very me-like, but when I read a recipe with some intimidating and science-y words, I have to admit it scared me a little. Pudding also came up a lot, but the recipes kept calling for whole milk, which I didn't have. So then I googled "skim milk pudding recipe" (obviously) and ta-da! A recipe for pudding that called for a whopping 3 cups of skim milk!
Huge kudos to Karlynn Johnston of The Kitchen Magpie and her recipe for Homemade Skim Milk Chocolate Pudding because she has helped me discover that I've really been missing out on pudding for, oh, my entire life. I've never been one to eat those processed little tubs claiming to be pudding that you can buy (which, by the way, aren't even in the same pudding universe as this homemade goodness), but only SIX ingredients were needed in this amazing recipe (all of which I can pronounce!)
I did take some creative liberty with the assembly of my finished pudding. First, I used little mason jars as cute little containers. I also did two variations because I found (yes, literally found--all that talk about 'mental home inventory' clearly only includes life's essentials) a fancy-schmancy jar of dulce de leche in the cupboard. So, two jars of pudding have two layers of dulce de leche nestled between chocolate layers. And two jars are "turtle pudding:" there is a middle layer and a top layer of crumbled pretzels drizzled with dulce de leche. I did a mighty fine job licking the pudding cooking pot earlier but I'm getting antsy for dinnertime just so we can get that over with and on to the pudding!!!
While 3 cups of milk for this recipe made a dent in my current milk supply, I just might need to make this recipe again in a few days because I have a feeling these jars won't last long in our fridge!
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!