Cook along with Molly as she shares how to make this grown-up, peanut butter version of a childhood favorite!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3oSnsEDSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Peanut Butter Pudding Dirt Cups with Marzipan VeggiesRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 3 hr 40 min (includes chilling time)Active: 40 minYield: 8 servingsIngredientsPudding:2 tablespoons cornstarch3 large eggs plus 2 large egg yolks2 1/2 cups heavy cream1 cup whole milk3/4 cup sugar3/4 teaspoon kosher saltSplash vanilla extract3/4 cup smooth natural peanut butterTo Decorate:Maroon and orange food coloring, for tinting marzipan8 ounces marzipanFresh rosemary sprigs, for stems12 ounces chocolate cookies, crushedDirectionsFor the pudding: Whisk together the cornstarch, eggs and egg yolks in a heatproof bowl. Combine the heavy cream, milk, sugar, salt and vanilla in a medium heavy pot. Cook over medium heat, stirring, until it begins to steam, then whisk in the peanut butter. Continue cooking, stirring, until it begins to bubble and the peanut butter is incorporated, then turn off the heat. Temper the eggs by adding a couple ladles of the hot cream and peanut butter mixture to the eggs, whisking vigorously. Pour the egg mixture into the pot, whisking, and turn the heat back on medium. Cook, stirring continuously, until the mixture has thickened, about 5 minutes. Pour into 8 heatproof serving glasses, then cover and refrigerate until cool and set, a few hours or up to overnight.To decorate: Knead maroon food coloring into half the marzipan for the beets and knead orange food coloring into the remaining marzipan for the carrots. Form the marzipan into vegetable shapes. Cut the rosemary sprigs and use them as stems. Sprinkle the crushed cookies on top of the pudding as "dirt," then top with the marzipan vegetables.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #PeanutButterPudding #DirtCups #MarzipanVeggiesMolly Yeh's Peanut Butter Pudding Dirt Cups with Marzipan Veggies | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=i7ju-fqkdCE
