Pudding Pop Shots

Does anyone remember Pudding Pops? I remember as a child loving them more than just about anything else.  Well, they stopped selling them in the nineties and I've been bereft ever since.

Luckily, Pinterest came to my rescue with an adult version of the Pudding Pop.  Ladies and gentlemen, I give you the Pudding Pop Shot.

Ingredients:

1 Small box Jello Instant Pudding (you can use either chocolate or vanilla)
3/4 c. milk
1/2 c. liqueur (I used 43)
1/4 c. vodka (I used whipped cream flavored vodka)
1 8 oz. tub of cool whip

Mix first two ingredients in a bowl with a hand-mixer.  Add the alcohol and mix well.  Add the cool whip and mix again.

Pour into Dixie cups and freeze.  Voila.  Pudding Pop shots that taste like ice cream.  I don't have a picture because every time I make them I forget.  Trust me, though, when I say they are magical.

Pumpkin and Spice Sour Cream Coffee Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon butter flavoring
• 1 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
• 1/2 cup sour cream
• 1 cup finely chopped pecans
• 2/3 cup firmly packed brown sugar
• 1 1/2 teaspoons pumpkin pie spice

Directions

1. Preheat oven to 350 degrees.
2. Grease a 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda and salt; set aside.
4. Cream margarine and granulated sugar until light and fluffy.
5. Add eggs, 1 at a time, and beat well after each.
6. Add flavorings and blend.
7. Add pumpkin and sour cream and blend well.
8. Batter will have a curdled appearance.
9. Stir in dry ingredients just until mixed.
10. Combine pecans, brown sugar and pumpkin pie spice.
11. Spread half the batter in prepared pan.
12. Sprinkle with half the pecan mixture.
13. Spread remaining batter over, then sprinkle with remaining pecan mixture.
14. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
15. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

Notes:
-I didn't have any other flavorings in the house so I just used 1 t. of vanilla
-I also didn't have any pecans but it didn't really change anything
-I used reduced fat sour cream and it made no difference
-I didn't have a 10-in tube pan so I used an 8-in square and baked it for 50 minutes in a 350 degree oven. Worked beautifully.

This coffee cake is so moist I wanted to keep eating it. Two big thumbs up.

Source

Bite Sized French Silk Pie

I posted the recipe for French Silk Pie earlier (see sidebar for the link).  In order to make them bite sized I use a biscut cutter to cut out the pie crust, then place the crust in a mini cupcake pan.  I cut out squares of parchment paper and fill them with pie beans after docking the crust.  Two crusts will make 24 bite sized pies.  I bake the crust the for 10 minutes with the beans, then 5 minutes without the beans before removing them from the pan and allowing them to cool on a wire rack.  You will only need to make one batch of filling and whipped cream.  I use a small offset spatula to fill the crusts with chocolate, then I place a small layer of whipped cream on top to seal it (otherwise you get pudding skin on the chocolate).  After all this is done I use a pastry bag with a #18 star tip to pipe the whipped cream on top.  One recipe uses 1 1/2 bars of chocolate, so I use a cheese slicer on the remaining half to make chocolate shavings that I sprinkle on top.  There is a small picture of the bite sized pies in the bake sale post. Enjoy!!

Gooey Butter Cake

In honor of Kate's birthday I made Gooey Butter Cake.  It's her favorite dessert at the Sailaway Cafe in Afton, MN (and mine too). It's not quite the same, but still great.  I thought it was going to be difficult to make given how delicious it is, but it's surprisingly simple, and the base of the crust uses a cake mix. 

Yield: 1 (9x13) cake pan (It's up to you to decide piece size)
Oven Temp: 350°F

Cake:
1 (18 1/4 oz) pkg yellow cake mix
1 egg
8 TBS unsalted butter, melted

Filling:
1 (8 oz) pkg cream cheese, softened
2 eggs
1 tsp vanilla
8 TBS unsalted butter, melted
1 (16 oz box) powdered sugar

Preheat oven to 350°F.  Combine cake mix, egg, and butter in a large mixing bowl.  Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and mix together.  slowly add the powdered sugar and mix well.  Spread over cake batter and bake for 40-50 minutes.  Make sure not to over bake as the center should be a little gooey. 

Store in the refrigerator and when ready to eat microwave a piece for 10-15 seconds.

Source: Paula Deen

Peanut Butter Cups

Yield: 4 dozen

1 ½ c confectioners’ sugar

1 c creamy peanut butter (NOT reduced fat or generic brand)

½ c packed brown sugar

2 TBS butter (no substitutes), softened

1 tsp vanilla extract

2 c (12 oz) semisweet chocolate chips

¼ c shortening

In a bowl, combine the confectioners’ sugar, peanut butter, brown sugar, butter and vanilla; cover and set aside.  In a microwave-safe bowl, melt chocolate chips and shortening.  Pour teaspoonfuls into paper-lined mini muffin cups.  Roll balls of peanut butter mixture, then flatten so they are about 1 inch diameter and 1/2-3/4 inch thick. Top with another teaspoonful of chocolate mixture.  Chill until set.

French Silk Pie

1 (9-inch) prebaked pie shell

Chocolate Mousse

6 oz 60% dark chocolate, chopped

1/4 c + 2 TBS unsalted butter, cubed

4 egg yolks

3 TBS sugar

1 tsp vanilla extract

1 c + 3/4 c heavy whipping cream, divided

Sweetened Whipped Cream

1 c heavy whipping cream

1/2 c powdered sugar

1 tsp vanilla

Chocolate Curls for garnish

Chocolate Mousse: Combine the chocoalte and butter in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and stir with a wooden spoon whisk until melted and smooth. Take the bowl off the heat, leaving the saucepan of simmering water on the stove over the heat.

While the chocolate is melting, separate the eggs placing the yolks in another heatproof bowl and add the sugar. Set it over the saucepan and whisk for 5-10 minutes until pale yellow and slightly stiff. Remove from the heat. Stir a small amount of the chocolate into the egg yolks, then whisk all the egg mixture into the bowl of chocolate until well mixed. Add 3/4 c of the cream and whisk until combined. Set aside in the refrigerator to cool.

Whip 1 c of cream and vanilla to soft peaks. Stir about 1/4 of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream with a rubber spatula. Pour into pie crust and smooth the top to the edges.

Sweetened Whipped Cream: Place a large mixing bowl and whisk attachment in the freezer for 10 minutes. In this bowl place the cream, vanilla. After turning on the mixer add the powdered sugar. Beat to stiff peaks being careful not to beat the cream into butter.

Place the whipped cream into a pastry bag fitted with a large star tip and pie onto the pie. Sprinkle with chocolate curls. Refrigerate pie and any leftovers.

Chocolate curls: I use 4 oz bars of chocolate for this recipe, which leaves 1/2 a bar left over. Set the bar on the edge and use a vegetable peeler to make curls.

Gingerbread Scones

2 c AP flour
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated
Sugar

Preheat oven to 400°F. In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm

Yield 1 dozen

Chocolate Bread Pudding

1 (12 inch) loaf challah, cut into ½ inch cubes (about 12 cups)

4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks

Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.

Serves 12

Pazcki

1 lb butter
4 c sugar
18 eggs
3 qt milk
1 TBS salt
1 TBS vanilla
1 TBS orange rind
10 lb flour
¼ lb baker’s yeast or 3 yeast cakes

Put yeast in bowl and add 1 tsp sugar, 1 tsp flour and ¼ c lukewarm water; let stand about 10 minutes. Warm the milk and add butter, salt, vanilla and orange rind. Beat eggs and whites of eggs separately; add to mixture. Add flour and knead until dough doesn’t stick to your hands. Let rise until double in size; cut and let rise again until light and fluffy. Fry in deep fat, turning them over a few times.

Ricotta Fritters

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting

-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.

-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

-Dust with confectioners sugar.

Notes: These are like little homemade donut holes and super delish.

I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.

Source: Gourmet Magazine, April 2008

Easy Crock-Pot Apple Pie/Peach Cobbler

3 lbs frozen or fresh skinned and sliced peaches or apples
1 c. brown sugar (packed)
1/2 stick (1/4 c.) butter
2 T. lemon juice
1 T. cinnamon
1/2 tube sugar cookie dough,
2 c. granola cereal

Place the first five ingredients in a crock pot and mix well. Cook covered on low for approximately 2-3 hours, until fruit is tender.

Drop cookie dough pieces on top of the fruit mix, and top the dough with granola.

Replace cover and continue to cook for another hour.

Serve hot with ice cream or whipped cream

Notes: This was dessert my first night home in Minnesota and for a cold, wintry night it was perfect. Full marks.

Peach Cobbler

3 lbs. (about 7) medium fresh or frozen peaches, peeled, pitted, and cut into 1/4 " slices
2 T. cornstarch
1 c. sugar
1/4 c. light brown sugar
2 t. fresh lemon juice
1 t. pure vanilla extract
1/2 t. pure lemon extract
1/2 t. cinnamon, plus a little more for the top of the crust
1/2 t. nutmeg (or a little more according to your taste)
4 T. butter, chilled, cut into small pieces
1 box refrigerated pie crusts

Rinse peaches, peel and slice.

Mix lemon juice, vanilla extract and lemon extract in a small bowl or glass measuring cup.

Mix dry ingredients in a medium bowl.

Place peeled and chopped peaches in a large bowl and toss with first the juice mixture, and then the dry ingredients.

Fold in butter. Let stand for a few minutes to let the flavors seep into the peaches.

Spoon half the peach mixture into a lightly buttered rectangular baking dish or cake pan.

On a lightly floured work surface, roll out one of the crusts so that it is more or less rectangular.

Place the crust over the peaches in the cake pan. Top with the remaining peaches. Roll out the other crust into a rectangle and place over the second layer of peaches, trimming where necessary. Cut a few slits into the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake at 350 degrees for 40 minutes or until the fruit juices are bubbling and the top is golden brown. Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temperature.

Notes: You can the juice from a can of peaches if you like it juicier. This is a really easy and tasty dessert. The one bad thing is that it takes for ever to peel and pit the peaches. Plus, I wasn't sure if you're supposed to cut out the red core part that surrounds the pit, so I did just in case and that really added to the time thing. But, it's totally worth it. This stuff is SO YUM.

Source: Micki in my office.

Banana Pudding Squares

35 Reduced Fat NILLA Wafers, finely crushed

1/4 cup (1/2 stick) margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Chese, softened

1/2 cup powdered sugar

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

3 bananas

3 cups cold fat free milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated

COMBINE wafer crumbs and margarine; press firmly onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

MIX Neufchatel cheese and sugar until well blended. Stir in 1-1/2 cups of the whipped topping; spread carefully onto crust. Set aside. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle with chocolate. Refrigerate at least 3 hours before serving. Store any leftover dessert in refrigerator.

Notes: This is a real crowd pleaser that can be made as shown above which is a very healthy option, or, I like to substitute everything for it's more fattening counterpart and this really rocks. Excellent for a pot luck or family dinner.

Source: Kraft.com