Category Archives for Pudding Mousse & Custards

Desserts Made with Chocolate Pudding

 Desserts made with chocolate pudding

This recipe is called Love Pudding  and it is a desserts made with chocolate pudding. The love I have for pudding goes way back. I tried to make everything into pudding. I was convinced if you put it in milk it would create pudding. I put everything I could think of in that glass and frankly it turned brown but didn’t taste like pudding. I could eat pudding all day everyday and not tire. We decided to take pudding to  a whole new level when this recipe was created so enjoy and keep everything but pudding milk out of your milk trust me!

 Desserts made with chocolate pudding

Desserts made with chocolate pudding recipe:

 Desserts made with chocolate pudding

Ingredients:

*1 package of chocolate instant pudding

*1 package of white chocolate instant pudding

*4 cups of milk

*red food coloring

*1 container of Whipped Topping, thawed

*1 Chocolate Bar

*Pink Sprinkles  (Or whatever color you choose)

recipes kids can make pudding

Directions:

1.  Prepare the chocolate pudding as directed on the box

2.  Place in the refrigerator to set.

3.  Put 2 cups of milk into a bowl.

4.  Add in 6 drops of red food coloring into the milk and stir together.

5.  Add in the white chocolate mix and whisk until well blended.

6.  Place in the refrigerator to set.

7.  After about 10 minutes the pudding will be set.

8.  Take about a third of the each pudding and put each into their own separate bowls.

9.  Mix in a third of the whipped topping into the new bowls.

10.  It is your choice on what types of containers to put the pudding in.

11.  Layer each pudding on top on another, making sure that you try to get out all of the air

bubbles (I found that using a piping bag helped)

12.  After the layers are added, add on an additional layer of just whipped topping.

13.  Finish off with some of the sprinkles and with the chocolate pieces (You can make these by

using a potato peeler)

14.  Finally, enjoy your creation!!

If you would like to see more dessert recipes made using pudding check out These weight watcher smores or how about this “Dirt recipe”  silly recipe for kids or these monster match pudding cups.

 

Desserts Made with Chocolate Pudding
Ingredients
  • *1 package of chocolate instant pudding
  • *1 package of white chocolate instant pudding
  • *4 cups of milk
  • *red food coloring
  • *1 container of Whipped Topping, thawed
  • *1 Chocolate Bar
  • *Pink Sprinkles  (Or whatever color you choose)
Instructions
  1. Directions:
  2. Prepare the chocolate pudding as directed on the box
  3. Place in the refrigerator to set.
  4. Put 2 cups of milk into a bowl.
  5. Add in 6 drops of red food coloring into the milk and stir together.
  6. Add in the white chocolate mix and whisk until well blended.
  7. Place in the refrigerator to set.
  8. After about 10 minutes the pudding will be set.
  9. Take about a third of the each pudding and put each into their own separate bowls.
  10. Mix in a third of the whipped topping into the new bowls.
  11. It is your choice on what types of containers to put the pudding in.
  12. Layer each pudding on top on another, making sure that you try to get out all of the air
  13. bubbles (I found that using a piping bag helped)
  14. After the layers are added, add on an additional layer of just whipped topping.
  15. Finish off with some of the sprinkles and with the chocolate pieces (You can make these by
  16. using a potato peeler)
  17. Finally, enjoy your creation!!

S’mores Pie Parfait

Being sick is my least favorite thing – ever. If I had to choose between being sick and going to the dentist every day for the rest of my life I’d have to go with the dentist. I’ve been sick more than half of the year and now that I’m finally shaking this nasty cold my tastebuds are back to functional. I wouldn’t wish not being able to taste on anyone. Well, unless you’re stuck with nasty food and then maybe.

Smores-Pie-Parfait

I wanted my first treat to be something special; something to make these past 3 weeks not be in vain. You’d think the first thing I thought of was chocolate because, well, I’m human – but no. What I thought of first was so much more than just chocolate; I wanted S’mores. During the past 3 weeks I’ve been whining like a kid so it’s only fitting that I’d want a childhood favorite to comfort me. Well, that’s my logic at least.

Smores-Pie-

Realizing that I’m not actually a child (except at heart) I decided to make something with a little more grown up feel. I went with a S’mores Pie at first and while it was simple to make and tasted great, it was missing something. I opened the fridge to get some inspiration or answers to what was missing and it was staring me in the face. Yogurt. Greek yogurt to be exact. And from there it was all downhill. I went with a S’mores Parfait and it was just what the doctor called for.

Smores-Pie-Parfait-2

Of course you can stick with the S’mores Pie if you’d like, but the yogurt adds something great.

S’mores Pie Parfait
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • 2 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1 1/2 cups chocolate pudding
  • 4 ounces semi-sweet chocolate, softened in the microwave
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 jumbo marshmallows or 1 1/2 cup regular marshmallows
  • 2 cups greek yogurt
Instructions
  1. Preheat the oven to 350 degrees F
  2. In a medium sized bowl, combine the graham cracker crumbs and melted butter. Pat into the bottom and sides of a pie dish.
  3. MIx together the pudding, softened chocolate, eggs and vanilla in a bowl and spread into the pie dish over the graham cracker crust.
  4. Top with the marshmallows and bake for 20 minutes.
  5. Allow to come to room temperature and dump into a large bowl.
  6. Add a tablespoon of the yogurt to the bottom of your serving dishes.Take turns layering the crumbled pie and yogurt to fill the dishes.
  7. Refrigerate for 2 hours and serve.

 

Tres Leches Bread Pudding with Chocolate Rum Raisin Sauce

My grandmother always found the most delicious ways to stretch a dollar. Eating at her house you’d never know she struggled financially, living paycheck to paycheck. Everything was always so divine and full of flavor that nothing else compared to. One of my favorite desserts has always been bread pudding. The way Granny made it was like heaven in a dish.

   Tres-Leches-Bread-Pudding-with-Chocolate-Rum-Raisin-Sauce-2

I was craving bread pudding tonight after a light dinner. I wanted to do a twist on hers so I added some chocolate covered raisins and a chocolate rum raisin sauce on top  – yum! I love this bread pudding for so many reasons, mainly because it’s so easy and inexpensive to make. If you’re looking for a frugal dessert idea, this is it.

Tres-Leches-Bread-Pudding-with-Chocolate-Rum-Raisin-Sauce-1

One thing to note, we rarely – if ever – have stale bread in the house. Neither did Granny. I used Granny’s trick for priming the bread for bread pudding. I tore the bread into small squares and placed them in the oven (at 200 degrees F) for 5 minutes. Long enough for most of the moisture to come out but not long enough to toast it. You can do this, or use stale bread/brioche if you have it.

IMG_3258

Tres Leches Bread Pudding with Chocolate Rum Raisin Sauce
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • [b]Bread Pudding[/b]
  • 2/3 cup whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon Madagascar vanilla Bean Extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2/3 loaf stale bread, torn into 1 inch pieces
  • 3/4 cup chocolate covered raisins
  • [b]Rum Raisin Sauce[/b]
  • 1 cup chocolate covered raisins
  • 1/3 cup spiced rum
  • 1 cup heavy whipping cream
  • 1/2 teaspoon Madagascar Vanilla Bean Extract
  • 1/3 teaspoon cinnamon
  • 2 tablespoons water
  • 1 tablespoon cornstarch
Instructions
  1. Spray or butter the inside of a casserole dish well. Preheat the oven to 350 degrees F. Place the chocolate covered raisins for the sauce into a medium sized bowl with the rum. Allow them to sit and soak for at least 45 minutes.
  2. In a large bowl, whisk together the milks, chocolate covered raisins, sugar, vanilla, cinnamon, salt and eggs. Toss the bread into the bowl and gently mix to coat.
  3. Dump the mixture into the prepared casserole dish and place on the middle rack in the oven. Bake for 1 hour.
  4. After your raisins have sat for the desired amount of time, heat a heavy skillet over low heat. Add the heavy whipping cream to the skillet. Slowly stir in the rum soaked raisins, vanilla and cinnamon then allow to come to a simmer.
  5. Simmer for 25 minutes over low heat. While waiting combine the water and the cornstarch and mix until completely combined. After the sauce has simmered for 25 minutes whisk in the cornstarch mixture. Continue to whisk until the sauce begins to thicken, about 10 minutes.
  6. When the bread pudding is ready to come out, carefully remove it from the oven. Allow to sit for 10 minutes before serving. Top with the sauce and serve with vanilla ice cream (if desired.)

 

 

Pot of Gold Cupcakes – Chocolate Cupcakes with Lemon Mousse Filling

I’m all about traditional foods when it comes to holiday’s. I love diving deep into the roots of a culture and pulling up recipes that were used way back when. My family’s cookbooks and recipe boxes are great for that. They’re filled with recipes from parents, grandparents, great grandparents and so on. My step dad’s recipe box goes all the way back to the mid 1700’s (allegedly) with recipes from Ireland, Germany and France.

Sometimes, however, you just want to be creative and cute. You want to make something that’s not necessarily traditional but still fitting to the holiday. Take St. Patrick’s Day for instance. I’ve shared a few of my family’s traditional Irish St. Patrick’s Day recipes. These are passed down recipes that represent Ireland, but I want to share yummy American derived St. Patrick’s Day goodies too! And, sometimes, you just have to bring the kids in the kitchen and let them decorate the goodies.

Lemon-Curd-filled-Cupcakes

These Pot of Gold Cupcakes stem from my love of lemon & chocolate combinations. They’re like the Sonny & Cher of the food groups. You keep expecting them not to work out. Sometimes 1 will overpower the other, but when you put them together they make great things happen. It was hard to choose how I wanted my lemon filling. I whipped up some lemon curd and was just going to use that but decided to go an extra step and make a lemon mousse.

Lemon-Curd

All I did was add a cup of whipped cream to the lemon curd. It lightened up the mixture and spread it out so I could fill more cupcakes! I also used my favorite Hershey Cake recipe since it’s one of those that doesn’t need improving. I used the same method of filling the cupcakes as I did with my Mounds Cupcakes. We also used canned white frosting and the kids dyed it green – call me lazy (because I am today!) They came out so good and fluffy; if you’re not on the lemon & chocolate bandwagon take my hand and I’ll pull you in!

Lemon-Curd-filled-Cupcakes1

Note: The kids had free reign with the decorating of these cupcakes. They mixed icings, played with decorating tips and made a huge mess. They had an incredible amount of fun though – why not let yours do the same?!

4.9 from 13 reviews
Pot of Gold Cupcakes – Chocolate Cupcakes with Lemon Mousse Filling
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 3 large egg yolks
  • ½ cup lemon juice
  • 5 tablespoons sugar
  • 4 tablespoons unsalted butter, room temperature
  • ¼ tablespoon lemon zest
Directions
  1. Bring 3 cups of water to a simmer over medium heat in the bottom of a double boiler.
  2. Whisk the yolks, lemon juice and sugar together in the top of the double boiler.
  3. Stir continuously with a wooden spoon for 7 – 10 minutes or until the mixture coats the back of the spoon. It should be the consistency of sour cream.
  4. Remove the pan from heat and stir in the butter, ¼ tablespoon at a time. Continue to stir until the mixture is uniform.
  5. Add in the lemon zest and stir well.
  6. Place a piece of plastic wrap or wax paper on top of mixture and place in the fridge. Cool for 2 – 4 hours or over night.