Pudding Cups

Pudding Cups

from bakerella.com by bakerella

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Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups. They were really fun to make and and even more fun to eat. You’ll see what I mean in a minute. And the best part… I didn’t have to do any of the work. My little helper did it all.

From separating the egg yolks, to the measuring and mixing.

She cooked the pudding.

And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my!

Let the pudding chill for at least four hours before eating.

Here’s a link to the Pudding Recipe so you can print it out.

Now, here’s the best part.

It involves balloons to make bowls.

Okay, I did help a little bit here. We blew up regular size balloons about halfway so they were still small, but found that water balloons worked best. They are a perfect size for this project, just hard to fill with air instead of water. I about busted a lung.

After you blow up the balloons, wash them off and let them dry. And before you use each one, spray a little non-stick cooking spray on each. Just a little.

Okay, here’s what you do.

Melt some semi-sweet chocolate, white chocolate or confectionery coating. I used the same candy coating I use for cake pops. Let it cool slightly before using. It doesn’t need to be super hot.

Spoon a small amount on a wax-paper-covered baking sheet.

Then take one of your prepared balloons and dip it in the chocolate. Dip it in enough so the chocolate makes a bowl shape around the balloon.

Remove from the chocolate and place the balloon gently on top of the chocolate waiting on the baking sheet.

And repeat.

Repeat. Repeat. Repeat.

It’s as easy as one…

two…

three!

And like I said earlier … just fun.

She was so proud. And so was I.

You can place the tray of balloon bowls in the refrigerator to speed up the drying time.

Then it’s time for the really fun part.

Pop them all with a pin.

Gently remove the balloon carnage from the inside of the cups and they are ready to go. If you want, you can also serve other treats in them like ice cream.

But we had wicked good pudding waiting in the fridge. Fill each cup as full as you want.

Then you can top them off with whipped cream.

Lots and lots of whipped cream.

To make Jill’s Sweetened Whipped Cream, just chill a metal bowl and beaters in the freezer for about 15 minutes (to help whip the cream faster). Then combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat on medium-low using a mixer until the cream starts to thicken. Then increase speed to medium-high and beat until firm peaks form.

And yep, my niece made that too. Tired arms and all.

Finally, you can add some sprinkles. As few…

or as many as you like.

Want some?

Come on… you know you do.

And when you’re all finished, you can eat the bowl, too.

Enjoy making a mess!

And, check out Jill’s book. I think you’ll be glad you did.

Sticky, Chewy, Messy, Gooey Treats for Kids

and the original…

Sticky, Chewy, Messy, Gooey

Here’s a link to the Pudding Recipe so you can print it out.

Pioneer woman cinnamon rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

chocolate marshmallow cake

Chocolate Marshmallow Cake from Dana of MADE…

Looking back, it would seem that I simply loved this cake because there were mounds marshmallows on top. Every kid likes a mallow, right? But now as an adult I realize, that’s exactly why I love it. Life really is that simple. Chocolate, marshmallows, cake. YUM. The cake itself is moist, uber chocolatey. and delicious. Then pair that with slightly melted marshmallows? Down right dreamy.

One of my mom’s tried and true recipes, I make this cake for any family celebration. It never disappoints. Just looking at it is delicious. In fact, my blog MADE is a site for sewing and crafts but I once posted a picture of my daughter’s birthday and readers started to ask, “What is that cake?”

Well, I’m happy you asked. Here’s the recipe! Guarantee… You’ll be making this Chocolate Marshmallow Cake for years to come!

Ingredients:
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 tablespoon vinegar)
1/2 cup oil
1 teaspoon vanilla
Chocolate Satin Frosting (see recipe below)

1. Heat the oven to 350ºF and grease a 13×9 inch pan.
2. Bring some water to boil and keep it simmering while you make the batter.
3. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla and beat with an electric mixer for 30 seconds.
4. Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
5. Pour the batter into the 13×9 inch pan (batter will be thin).
6. Bake at 350ºF for 35-38 minutes or just until the top springs back when lightly touched.
7. Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.

Chocolate Satin Frosting:
1/2 cup butter
6 tablespoon buttermilk (or use 6 Tbl milk mixed with 1 tsp vinegar)
4 tablespoon cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
2 cups marshmallows (optional)

1. In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring constantly, just until it comes to a boil; remove the pan from the heat.
2. Add the powdered sugar and vanilla, and beat with a wooden spoon or electric mixer until the frosting is nearly smooth (stir every few minutes while the cake finished baking).
3. Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.

gooey yummy brownies

Reader Requested: My famous Brownie Recipe

from Craftaholics Anonymous by L@Craftaholics Anonymous

Some of you wanted my Brownie recipe. For being a girl that doesn't like chocolate, I can cook up some killer brownies.... or so I've been told! These are Davis's all time fav brownies. And I have a secret trick to making them, ok, so it was more of a "happy accident"....but it's guaranteed to make the best oooey gooey chocolately brownie you've ever tasted!

Chewy Brownies
1 2/3 cups sugar
3/4 cup butter, no substitute
2 tablespoon water
2 eggs
2 teaspoon vanilla
1 1/3 cups flour
3/4 cups cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
chocolate chips to sprinkle on the top(optional)

Heat oven to 375 degrees. Combine sugar, butter, and water. Stir in eggs and vanilla. In a separate bowl, mix together flour, cocoa, baking powder, and salt. Add dry ingredients to sugar mixture. Stir until combined. Pour into a greased 9"x9" pan and cook for 32-38 minutes or until toothpick comes out still slightly gooey at the bottom of the toothpick.

*My secret trick is the smaller pan (9"x9" instead of 13"x9") and to take them out of the oven when the brownies are still a bit gooey on the inside. This makes super moist, super thick brownies!*

WARNING: these brownies are very rich!! :)

The Ultimate Chocolate Trifle

Wow. Okay. *Wow*. You know that dessert on table that simultaneously makes everyone’s jaw drop and mouth water? The one that’s gone first, everyone’s still talking about, and all the ladies are asking for the recipe? That’s this. And it’s so easy. But so, so impressive. You’ve gotta make it.

First, I started off by making my Best Chocolate Cake (ever!) recipe, mixing in smooth, luscious milk chocolate chips into the batter. The big kind. Not the mini ones. ;)

Gooey.

In a trifle bowl, I scooped a layer of:

1. Chocolate Cake
2. Chocolate Jello Pudding
3. Cool Whip

Now, remember those football brownies I cut out? Well, there were lots of scraps leftover. :D And while Kevin and I scarfed most of them down, there were *just* enough left over… *grin* So, after the first cool whip layer, I added the fudgy brownie scraps. :D

I did another layer of cake, pudding, and cool whip, then topped with crushed, double chocolate oreos. Oh. Baby. Come to mama.

A couple of notes:

1. I only had 1 box of jello pudding, but the second layer was pretty skimpy. You might want to do 2 boxes, although I don’t know if you’d need two full boxes.

2. I definitely needed a second tub of Cool Whip, although I only used about half of it. Maybe I should’ve just done smaller layers. Wait what! Nevermind. Forget I said that. ;)

3. This is best when it’s super fresh, so try to try make it and serve it within a few hours of each other. If you have to refrigerate it overnight, be sure and cover it tightly (hard to do when it’s overflowing like mine was!) and let it come (mostly) to room temperature before serving.

Mmm. Leftovers. :D

BTW, that chocolaty background in these pics is the color of my living room walls. It’s Sherwin-Williams Latte. I love it. We think it should be called “Frosty” because it’s the exact color of a Wendy’s Frosty. :D Complements this ultimate chocolate trifle cake perfectly dontcha think? ;)

Football Brownies

We’ll start off innocently enough… ;) I saw these cute little football brownies over on Paige and Brooke’s blog- have you seen this blog? It’s so cute. So many fun ideas! And I knew I had to make these scrumptious little brownie bites. I sent them to work with Kevin on Friday- there are a couple of new guys and they’re all big SEC football fans over there. I got the football cookie cutter at Hobby Lobby and I used this icing to decorate them with:

Pumpkin Bread

* 1 1/2 c. flour
* 1/2 tsp. salt
* 1 c. sugar
* 1 tsp. baking soda
* 1 c. pumpkin puree
* 1/2 c. vegetable oil
* 2 eggs, beaten
* 1/4 c. water
* 1/4 tsp. nutmeg
* 1 tsp. cinnamon
* 1/4 tsp. allspice
* 1/4 tsp. cloves
* 1/2 c. chopped nuts (optional) OR CRAISINS YUM!

Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.

Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in cream cheese.

Peant Butter Cup cake

from Kevinandamanda.com

Awhile back, I got a comment on my best chocolate cake (ever!) recipe- someone had added PEANUT BUTTER to the buttercream frosting!! :) I *had* to try it. I knew he’d love it. A chocolate cake with peanut butter frosting?? It’s kind of like an inverted peanut butter cup! :) What more could a chocolate and peanut butter lover wish for??

I used my best chocolate cake (ever!) recipe- but instead of the two cups of chocolate chips at the end, I used 2 cups of chopped, miniature peanut butter cups. It took almost an entire bag. I tried taking the easy way out and using a food processor, and then my Pampered Chef food chopper (you know… it’s like the Slap Chop! ;)) to chop up the peanut butter cups, but in the end, it was easier to just do it with my trusty old knife and cutting board. Actually the hardest part was unwrapping all of those babies. :p

The best chocolate cake recipe ever:

Ingredients:

1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good, but one of those 8 cup mixing bowls is too small! — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips and stir them in.

Now, pour your batter into your cake pan of choice. Okay, it doesn’t really pour. It’s very thick. “Scoop” your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

At first I thought the peanut butter buttercream frosting might be a little rich for me- but let me tell you right now that was THE best frosting I have ever had the pleasure of tasting in my *entire* life. So smooth. So light. Just a hint of peanut butter.

I think I may even like it better than the original vanilla buttercream!! :O Is that legal?? To make it, all I did was make my regular vanilla buttercream frosting and mixed in a 1/2 cup of smooth peanut butter at the end.

Vanilla butter cream frosting recipe:

Ingredients:

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

After your cake has cooled completely it’s time to frost it! Don’t forget to put a nice helping of icing between the layers! :)==

In the end, I ended up using 2 *entire* bags of mini peanut butter cups. Almost a full bag for the inside and the rest for the outside. That’s over 100 peanut butter cups in a single cake. Excessive? Extravagant? Over the top? Yes. Divinely delicious? Yes. :D