pages

Translate

Monday, April 18, 2016

Pastia

Ingredients

  • Servings: 1
  • 1/2 pound thin egg noodles, cooked and drained
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 1 quart milk
  • 1 pint heavy cream
  • 1 ounce anise extract
  • 3 tablespoons vanilla extract
  • 12 eggs
  • 8 ounces ricotta cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 300 degrees f (150 degrees c).
  • in large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. cool and serve.

Sunday, April 17, 2016

chocolate custard bread pudding

Ingredients

  • Servings: 6
  • 1 1/2 cups milk
  • 2 (1 ounce) squares unsweetened chocolate
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups day-old bread cubes
  • 1/2 cup chopped walnuts
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a double boiler, heat together the milk and chocolate until chocolate is melted.
  • in a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. mix in the bread and nuts.
  • beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
  • place bag in 1 quart loaf pan; pour chocolate mixture over bread. close bag with twist tie; make 6 half inch slits on top. pour water into pan so that water comes up sides of bag, not overflowing.
  • bake 50 to 60 minutes or until knife inserted comes out clean. to serve, remove from pan, cut bag away from top and put on plate.

Easy Twinkie® Cake

Ingredients

  • Servings: 1
  • cake:
  • 1/2 cup butter, melted and slightly cooled
  • 4 large eggs, lightly beaten
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup water
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • frosting:
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup heavy whipping cream

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). butter and flour two 8-inch round cake pans.
  • beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. divide batter between prepared cake pans.
  • bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
  • beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. add marshmallow creme and beat until smooth. gradually beat in confectioners' sugar until just combined. pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
  • place one cooled cake round on a plate. spread about 1/3 of the frosting over the top of the cake. place second cake on top of frosting layer. spread frosting on top and sides of cakes.

Saturday, April 16, 2016

Bread Pudding In The Slow Cooker

Ingredients

  • Servings: 6
  • 8 cups cubed bread
  • 1 cup raisins (optional)
  • 2 cups milk
  • 4 eggs
  • 1/4 cup butter, melted
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Recipe

    Preparation Time: 10 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 10 mins

  • place bread and raisins in a slow cooker.
  • whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. toss to evenly coat.
  • cook on low until a knife inserted near the center comes out clean, about 3 hours.

grandma's graham cracker pudding

Ingredients

  • Servings: 12
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 24 graham crackers, crushed
  • 1 quart milk
  • 1 pinch salt
  • 3 egg yolks, beaten
  • 1 tablespoon vanilla
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 3 egg whites
  • 1 teaspoon confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. press lightly into the bottom of a 9x13 inch baking dish.
  • in a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. stirring constantly, cook until thickened, about 12 minutes. pour into the baking dish.
  • in a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
  • bake 15 minutes in the preheated oven, until lightly browned.

Angel Food Refrigerator Cake

Ingredients

  • Servings: 1
  • 1 (12 ounce) container whipped topping (such as cool whip®), thawed
  • 2 (6 ounce) containers lemon yogurt
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (9 inch) angel food cake

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • whisk whipped topping, lemon yogurt, and vanilla pudding mix together in a bowl until frosting is smooth and thickened, 2 to 3 minutes. spread frosting evenly on angel food cake and refrigerate until chilled, at least 30 minutes.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Friday, April 15, 2016

Pineapple Poke Cake

Ingredients

  • Servings: 1
  • 1 (16.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 (6 ounce) package pineapple-flavored gelatin mix (such as jell-o®)
  • 1 cup boiling water
  • 3/4 cup cold water
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container whipped topping (such as cool whip®), thawed

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 7 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. pour batter into the prepared baking dish.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. cool for 15 minutes.
  • stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
  • poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. refrigerate for 4 hours.
  • mix pineapple and pudding mix in a bowl; fold in whipped topping. spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

Orange Fluff Ii

Ingredients

  • Servings: 1
  • 1 (6 ounce) package orange flavored jell-o® mix
  • 2 1/2 cups boiling water
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup milk

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • spray one 9x13 inch pan with non-stick cooking spray.
  • combine the gelatin and boiling water, stir until dissolved. add the mandarin oranges, pineapple and orange juice; pour into prepared pan and refrigerate until chilled.
  • beat together the pudding, cream cheese and milk. spread over gelatin and refrigerate until chilled.

Strawberry Shortcake Punch Bowl Cake

Ingredients

  • Servings: 1
  • 2 cups milk
  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 2 angel food cakes, sliced in half horizontally
  • 3 (10 ounce) packages frozen sliced strawberries (such as dole®), thawed
  • 1 (16 ounce) package frozen whipped topping (such as cool whip®), thawed

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 20 mins

  • whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. refrigerate until pudding is set, at least 5 minutes.
  • place 1 of the angel food cake slices in the bottom of a punch bowl. spread pudding over cake and top with another cake slice. spread strawberries over cake and top with another cake slice. spread whipped topping over cake and top with final slice of cake. cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Chocolate-chipper Cake

Ingredients

  • Servings: 16
  • cooking spray
  • 1 (15 ounce) can del monte lite® pear halves in extra light syrup
  • 1 (2.25 ounce) package chopped pecans
  • 1 (15.25 ounce) package chocolate or chocolate fudge cake mix (with pudding in the mix)
  • 3 large eggs
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1 1/4 cups semi-sweet mini chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins

  • preheat oven according to directions on package. coat a 13-inch by 9-inch cake pan with cooking spray and set aside.
  • using the can of pears, pound the pecans (in its package or in a baggie) until they resemble a fine chop and set the nuts aside.
  • combine the cake mix, pears and its syrup, eggs, water, and oil in a medium bowl. using an electric mixer, beat according to package directions. (note, the pears will break down and become smooth while beating.) pour batter into the cake pan.
  • bake 30 minutes or until wooden pick inserted comes out clean.
  • immediately sprinkle the chocolate chips evenly over the cake. top with the nuts. place cake in cake pan on cooling rack for 1 hour or until cooled completely.

Thursday, April 14, 2016

Chocolate-chipper Cake

Ingredients

  • Servings: 16
  • cooking spray
  • 1 (15 ounce) can del monte lite® pear halves in extra light syrup
  • 1 (2.25 ounce) package chopped pecans
  • 1 (15.25 ounce) package chocolate or chocolate fudge cake mix (with pudding in the mix)
  • 3 large eggs
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1 1/4 cups semi-sweet mini chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins

  • preheat oven according to directions on package. coat a 13-inch by 9-inch cake pan with cooking spray and set aside.
  • using the can of pears, pound the pecans (in its package or in a baggie) until they resemble a fine chop and set the nuts aside.
  • combine the cake mix, pears and its syrup, eggs, water, and oil in a medium bowl. using an electric mixer, beat according to package directions. (note, the pears will break down and become smooth while beating.) pour batter into the cake pan.
  • bake 30 minutes or until wooden pick inserted comes out clean.
  • immediately sprinkle the chocolate chips evenly over the cake. top with the nuts. place cake in cake pan on cooling rack for 1 hour or until cooled completely.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

pretty peach cake with pineapple frosting

Ingredients

  • Servings: 1
  • 1 (21 ounce) can lucky leaf® premium peach pie filling
  • 1 (16.25 ounce) package white cake mix
  • 3 eggs
  • 1/2 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 pkg. (4 serving size) vanilla pudding mix
  • 1 (16 ounce) can crushed pineapple in juice
  • 1 (8 ounce) container frozen whipped dessert topping, thawed

Recipe

  • preheat oven to 350 degrees f.
  • with fork, mix together cake mix, lucky leaf premium peach pie filling and eggs. gently add sour cream. spread batter into a greased 13x9 baking pan.
  • bake 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. cool completely. refrigerate until ready to serve.
  • mix together cream cheese, instant pudding, and crushed pineapple with juice. gently fold whipped topping into cream cheese mixture.
  • spoon a dollop of cream cheese mixture each serving.

Wednesday, April 13, 2016

Grandma Bachman's Bunny Bread

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 cup warm water
  • 1/4 cup vegetable oil
  • 2 tablespoons poppy seeds
  • 1 (3.4 ounce) package instant butterscotch pudding mix

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 45 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • grease two 8 1/2x4 1/2-inch loaf pans.
  • place yellow cake mix, eggs, warm water, vegetable oil, poppy seeds, and butterscotch pudding mix into a mixing bowl.
  • beat with an electric mixer until batter is smooth, about 2 minutes. if beating by hand, beat for 5 minutes.
  • pour batter into the prepared loaf pans.
  • bake in preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, about 1 hour.
  • tip pans on their sides until cakes are cool, about 30 minutes. invert pans to remove the loaves.

mocha cake ii

Ingredients

  • Servings: 1
  • 30 anisette toasts (e.g. 2 packages of stella d'oro)
  • 3/4 cup coffee flavored liqueur
  • 3/4 cup water
  • 2 (3.5 ounce) packages non-instant chocolate pudding mix
  • 2 (3 ounce) packages non-instant vanilla pudding mix
  • 6 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 cup slices

Recipe

  • line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
  • mix liqueur and water together to make 1 1/2 cups of liquid. pour half that mixture over toasts, reserving remainder.
  • prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. when vanilla pudding is done and still hot, pour over toasts. let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
  • pour the remaining liqueur mixture over toasts until they absorb all of it. prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. let cool, then refrigerate overnight. next day unmold from spring form pan, top with non-dairy topping and almonds.

Strawberry Pudding Pie

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 20 strawberries, hulled
  • 1 (18 ounce) jar strawberry glaze
  • 1 (16 ounce) package frozen whipped topping, thawed

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • prepare the pudding according to the directions on the box. spread the pudding in the bottom of the pie shell. place the strawberries large side down on to the pudding.
  • pour the strawberry glaze over the strawberries, covering completely. cover with whipped topping.

In A Pan Ii

Ingredients

  • Servings: 1
  • 5/8 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1 (8 ounce) package cream cheese
  • 1 cup frozen whipped topping, thawed
  • 1/2 cup walnuts
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 2 1/2 cups milk
  • 1 cup frozen whipped topping, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • to make crust: cut the butter into the flour until the mixture resembles coarse crumbs; pat mixture into the bottom of a 9x13 inch baking dish.
  • bake at 350 degrees f (175 degrees c) for 15 minutes; let cool.
  • in a medium bowl, cream together sugar and cheese, then fold in 1 cup whipped topping. spread over cooled crust and sprinkle with walnuts. beat pudding and milk in a medium bowl until thick; pour over cream cheese mixture. cover and refrigerate; when ready to serve spread 1 cup whipped topping over top.

valerie's cherry choco-chip cake

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package cherry cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup plain yogurt
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup chopped pecans
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 cup white sugar
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • combine cake mix, pudding mix, oil, eggs, and sour cream or yogurt in large mixing bowl. with mixer at low speed, blend just to moisten, scraping sides of bowl often. then beat at medium speed for 4 minutes.
  • stir in miniature chocolate chips and pecans. pour batter into 2 greased and floured (or substitute granulated sugar for flour) 9 x 5-inch loaf pans.
  • combine topping ingredients and sprinkle equally on the batter. bake for 40 to 45 minutes or until cake tester inserted in center comes out clean. cool in pans on wire rack for 15 minutes. remove from pans and finish cooling on wire racks.

Tuesday, April 12, 2016

French Quarter Bread Pudding

Ingredients

  • Servings: 8
  • 1 (1 pound) loaf french bread
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 cup half-and-half cream
  • 1 1/4 cups milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup golden raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 325 degrees f (165 degrees c). cut bread into 1 inch thick slices. arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
  • in a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. put bread and pecans in a lightly greased 7x11 in casserole dish. pour egg mixture over bread. make sure that bread slices are saturated with liquid.
  • bake in preheated oven for 60 minutes, until golden. serve warm.

sioux indian pudding

Ingredients

  • Servings: 1
  • 3 cups milk
  • 1/3 cup cornmeal
  • 1/4 cup dark molasses
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • preheat oven to 275 degrees f (135 degrees c). butter a 1 quart baking dish.
  • in a large saucepan over medium heat, cook milk until form at edges. slowly stir cornmeal and molasses into milk. continue to cook and stir until thickened, 10 minutes. remove from heat and stir in sugar, salt, ginger and cinnamon. pour into prepared dish.
  • bake in preheated oven 2 hours, until set. serve hot or cold.

Sour Cream Pudding Pie

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 1 pint sour cream
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling

Recipe

  • in a small bowl, mix together sour cream, pudding mix, and vanilla extract. spread mixture into crust and chill until set, about 30 minutes. top with pie filling immediately before serving.

Strawberry Napoleons

Ingredients

  • Servings: 8
  • 1 (3.5 ounce) package instant vanilla pudding and pie filling
  • 1 cup cold 2% milk
  • 1 1/2 cups non-dairy whipped topping, thawed
  • 1/2 (17.25 ounce) package frozen puff pastry, thawed
  • 1 pint fresh strawberries, thinly sliced
  • 1/4 cup confectioners' sugar

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). combine pudding mix and cold milk; fold in whipped topping. refrigerate until ready to use.
  • unfold pastry on a cool, lightly floured surface. cut into 3 strips along fold marks, then cut each strip into four equal pieces. place 2 inches apart on a baking sheet.
  • bake for 15 minutes in the preheated oven, or until golden brown. remove from baking sheet, and cool.
  • split pastries into 2 layers, setting the 8 best looking tops aside. spread 8 bottom layers with dollops of the pudding mixture. top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (a small amount of the pudding mix on top of the berries will help keep the layers together.) spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). sprinkle with confectioner's sugar.

all-american flag cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 (3 ounce) package strawberry-flavored jell-o® mix
  • 1/2 cup boiling water
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 cup frozen whipped topping, thawed
  • 1/2 cup fresh blueberries
  • 2 cups frozen whipped topping, thawed
  • 1/2 cup fresh blueberries
  • 1 1/2 cups sliced fresh strawberries
  • 1/2 cup miniature marshmallows

Recipe

    Cook Time: 35 mins Ready Time: 3 hrs 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
  • stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. pour batter into prepared baking pan.
  • bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. cool completely on a wire rack. poke holes about 1 inch apart all over the cake with a fork.
  • dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. refrigerate cake until gelatin sets, about 1 hour. transfer cake to a serving platter and cut in half horizontally.
  • mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. spread blueberry filling bottom of cake and place top of cake over the filling. spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Monday, April 11, 2016

cream cake with bing cherry sauce

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 2 cups milk
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 1/2 tablespoons vanilla extract
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup white sugar
  • 2 (1 ounce) squares semisweet chocolate
  • 1 (15 ounce) can pitted bing cherries, juice reserved
  • 1 tablespoon cornstarch
  • 1/4 cup water

Recipe

    Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins

  • prepare and bake cake mix according to manufacturers instructions for two 9 inch layers.
  • while the cake is baking, make the filling. put milk into a saucepan over medium heat. whisk together the sugar, salt and cornstarch, stir into the milk. add the egg, and bring the mixture to a boil, stirring constantly. when the mixture thickens, remove from heat and stir in the butter and vanilla. pour into a dish. place plastic wrap directly the surface of the pudding, and refrigerate until cool.
  • make the frosting after the cake and pudding are cooled. to make the frosting, combine the heavy cream, sugar and vanilla. whip until stiff.
  • using a serrated knife, cut each cake layer in half horizontally. spread the filling between the layers. frost with the whipped cream frosting. using a vegetable peeler, carve chocolate curls off of the chocolate bar directly the cake. if this does not work well for you, you can use a cheese grater to shave the chocolate, then sprinkle over the cake. refrigerate the cake for at least 3 hours.
  • to make the sauce, pour the cherry juice into a small saucepan. bring to a boil over high heat, then dissolve the cornstarch in 1/4 cup of water, and stir into the boiling cherry juice. cook and stir until the sauce returns to a boil, thickens, and clears. stir the cherries into the sauce. serve warm or cold.

Strawberry-rhubarb Bread Pudding

Ingredients

  • Servings: 1
  • 5 large eggs
  • 1 cup 2% milk
  • 1/2 cup white sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon juice
  • 4 cups cubed hearty whole-wheat bread
  • 2 1/4 cups coarsely crushed gingersnaps
  • 2 cups diced fresh strawberries
  • 1 cup diced rhubarb
  • 1/4 cup chopped toasted cashews
  • 1/3 cup all-purpose flour
  • 1/4 cup rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 55 mins

    Ready Time: 3 hrs 45 mins

  • beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
  • grease a 9x13-inch baking dish and pour the bread mixture into the dish. press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
  • preheat oven to 375 degrees f (190 degrees c).
  • stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. if necessary, lightly press topping the bread mixture. cover dish with aluminum foil.
  • bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. let cool for 30 minutes before serving.

Sunday, April 10, 2016

Chocolate Almond Bread Pudding

Ingredients

  • Servings: 1
  • 3 tablespoons butter, melted
  • 12 slices day-old bread, cut into 1-inch cubes
  • 1/2 cup dark chocolate chips, or to taste (optional)
  • 1/4 cup sliced almonds, or to taste (optional)
  • 8 eggs, beaten
  • 3 cups milk
  • 1 1/2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon ground nutmeg

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. stir chocolate chips and almonds into bread mixture.
  • whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
  • bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

Christmas Bread Pudding

Ingredients

  • Servings: 6
  • 1 cup white sugar
  • 1 1/2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon vanilla extract
  • 6 slices white bread, toasted and cut into cubes
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 1/2 cups shredded colby longhorn cheese

Recipe

  • preheat oven to 350 degrees f (175 degrees c.) grease a 2 quart casserole dish. set aside.
  • in a medium saucepan, heat sugar until it liquefies. insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees f (160 degrees c). it will be a clear, amber colored syrup.
  • add the water, cinnamon and cloves. bring to a boil, reduce heat, and simmer. stir in vanilla.
  • layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. repeat layers. bake uncovered for 30 minutes. serve warm.

mud and worms

Ingredients

  • Servings: 4
  • 12 chocolate cream-filled sandwich cookies
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups milk
  • 1 (3 ounce) package gummy worms candy

Recipe

    Preparation Time: 10 mins Ready Time: 15 mins

  • place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. for a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
  • whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. poke gummy worms halfway into the dirt. refrigerate until serving.

Saturday, April 9, 2016

Chocolate Lasagna

Ingredients

  • Servings: 12
  • 3 (3.4 ounce) packages fat-free instant white chocolate pudding mix
  • 3 cups skim milk
  • 2 (8 ounce) tubs fat-free whipped topping (such as cool whip®), divided
  • 1 (14.4 ounce) box chocolate graham crackers
  • 1 (1.5 ounce) milk chocolate candy bar (such as hershey's®), cut into pieces

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
  • line a 9x13-inch casserole dish with 1 layer of graham crackers. spread 1/2 the pudding mixture over graham cracker layer. repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. chill in refrigerator until set, 2 to 4 hours.

Friday, April 8, 2016

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Strawberry-kiwi Holiday Trifle

Ingredients

  • Servings: 8
  • 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding
  • 3 cups cold milk
  • 1/4 cup orange-flavored liqueur
  • 1 (8 ounce) tub cool whip whipped topping, thawed, divided
  • 3 cups fresh strawberries, halved, divided
  • 2 kiwis, peeled, sliced and divided
  • 24 glazed donut holes

Recipe

    Preparation Time: 15 mins Ready Time: 4 hrs 15 mins

  • beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. stir in 2 cups cool whip.
  • reserve 2 strawberry halves and 3 kiwi slices for garnish. place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and cool whip. garnish with reserved fruit.
  • refrigerate 4 hours.

Turtles® Cake Ii

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package german chocolate cake mix without pudding
  • 14 ounces individually wrapped caramels
  • 1/2 cup evaporated milk
  • 3/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons milk

Recipe

  • preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch pan.
  • prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. bake at 350 degrees f (175 degrees c) for 15 minutes.
  • in a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. sprinkle chocolate chips and chopped pecans over caramel mixture. pour remaining cake batter on top and bake for 20 minutes at 350 degrees f (175 degrees c). cool and frost.
  • to make frosting: melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

chocolate cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup white
  • 1/2 cup chopped nuts
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/4 cup white
  • 1/4 cup water

Recipe

  • preheat oven to 325 degrees f (165 degrees c). grease one 10 inch bundt pan. place chopped nuts in the bottom of the bundt pan.
  • with an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the on high speed for 2 minutes. pour batter over into prepared pan over the top of the chopped nuts.
  • bake at 325 degrees f (165 degrees c) for 50 to 60 minutes. pour glaze over cake as soon as you remove it from the oven. let cake stand for 30 minutes then turn out a serving dish.
  • to make glaze: in a saucepan combine the butter or margarine, sugar, 1/4 cup of the , and 1/4 cup of the water. bring mixture to a boil and cook for 2 minutes. pour immediately over still warm cake.

Thursday, April 7, 2016

Easy Twinkie® Cake

Ingredients

  • Servings: 1
  • cake:
  • 1/2 cup butter, melted and slightly cooled
  • 4 large eggs, lightly beaten
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup water
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • frosting:
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup heavy whipping cream

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). butter and flour two 8-inch round cake pans.
  • beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. divide batter between prepared cake pans.
  • bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
  • beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. add marshmallow creme and beat until smooth. gradually beat in confectioners' sugar until just combined. pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
  • place one cooled cake round on a plate. spread about 1/3 of the frosting over the top of the cake. place second cake on top of frosting layer. spread frosting on top and sides of cakes.

Vanilla Pumpkin Pudding

Ingredients

  • Servings: 10
  • 2 cups pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup butter, softened
  • 1/4 cup french vanilla-flavored coffee creamer, or to taste
  • 3 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, or to taste
  • 1/2 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • mix pumpkin, sugar, butter, french vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
  • bake in the preheated oven until pudding is set, about 40 minutes.

Tuesday, April 5, 2016

yorkshire pudding

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3 eggs
  • 3/4 cup water
  • 1/2 cup beef drippings
  • 3/4 cup milk

Recipe

  • mix flour and salt together until blended. make a well in the flour, add the milk, and whisk until consistent. beat the eggs into the batter. add water and beat again until the mixture is light and frothy. set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • when the roast beef is ready to come out of the oven, ready the mixture.
  • preheat oven to 400 degrees f (205 degrees c).
  • pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). cut into eight portions and serve immediately.

Fluffy Frosting

Ingredients

  • Servings: 3
  • 1 (1.3 ounce) envelope whipped topping mix
  • 1 (3 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk

Recipe

    Preparation Time: 5 mins Ready Time: 20 mins

  • in a large bowl, stir together whipped topping mix, pudding mix and milk. using an electric mixer, beat on high speed for 15 minutes, or until icing is of spreading consistency. chill until ready to use.

amazing monkey bread

Ingredients

  • Servings: 1
  • 24 frozen dinner rolls
  • 1/2 cup butter
  • 1/2 cup brown sugar, or more to taste
  • 1/2 cup pecans, chopped
  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup light corn syrup

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 8 hrs 55 mins

  • arrange dinner roll dough in a grease tube pan.
  • heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. sprinkle with pecans and pudding mix. mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. pour corn syrup evenly over cinnamon mixture. cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
  • preheat oven to 350 degrees f (175 degrees c). move rack to the lower half of the oven.
  • bake in preheated oven until golden brown, 35 to 40 minutes. allow bread to rest for 10 to 15 minutes. invert pan a baking sheet or large plate to serve.

Monday, April 4, 2016

Pineapple Bread Souffle

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 1 cup sugar
  • 4 eggs
  • 5 slices white bread, cut into 1 inch cubes
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/3 cup brown sugar, packed

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 6x10 inch baking dish.
  • cream the butter and sugar together in a mixing bowl until light and fluffy. beat in the eggs one at a time. stir in the bread cubes and pineapple until well blended. pour the mixture into the prepared baking dish. sprinkle brown sugar evenly over the top.
  • bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. cool before serving.

Copycat Of Starbucks® Lemon Bread

Ingredients

  • Servings: 2
  • cake:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (4.3 ounce) package non-instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 8 ounces sour cream
  • 1/2 cup milk
  • 6 tablespoons freshly squeezed lemon juice
  • icing:
  • 2 1/2 cups confectioners' sugar
  • 3 tablespoons freshly squeezed lemon juice, or more to taste

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 2 loaf pans.
  • combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
  • whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

Saturday, April 2, 2016

Ch-ch-ch Chia Seed Sugar-free Chocolate Pudding

Ingredients

  • Servings: 4
  • 2 cups hot water
  • 1/4 cup cocoa powder
  • 1/4 cup chopped dried apricots
  • 1/4 cup walnuts
  • 1/4 teaspoon liquid stevia
  • 1/4 cup chia seeds

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
  • stir blended cocoa mixture and chia seeds together in a bowl. let pudding sit until thickened, about 30 minutes. transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

Chocolate Cherry Slow Cooker Cake

Ingredients

  • Servings: 8
  • 1 (18.25 ounce) box red velvet cake mix
  • 2 eggs
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1 (3.9 ounce) package instant chocolate fudge pudding mix
  • 1 (21 ounce) can cherry pie filling
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 10 mins

  • grease the crock of your slow cooker.
  • blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
  • cook on low until set in the middle, about 4 hours.

nana's yorkshire pudding

Ingredients

  • Servings: 12
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup water
  • 2 tablespoons butter, divided

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins

  • mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. break eggs into the well and beat until smooth.
  • mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. cover bowl and allow batter to stand at room temperature for 1 hour.
  • preheat oven to 425 degrees f (220 degrees c). grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
  • place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
  • whisk the batter to fully incorporate all the ingredients, about 2 minutes. pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
  • bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.

cinnamon banana cream cake

Ingredients

  • Servings: 12
  • cake:
  • 1 (18.25 ounce) package vanilla cake mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup oil
  • 3 very ripe bananas, mashed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • frosting:
  • 1 cup milk
  • 1 (3.5 ounce) package instant banana cream pudding mix
  • 1 (8 ounce) container low-fat frozen whipped topping (such as cool whip® lite), thawed

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
  • beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. pour batter into the prepared baking dish.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. cool cake completely.
  • beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. spread frosting cooled cake.

Friday, April 1, 2016

real pistachio cupcakes

Ingredients

  • Servings: 24
  • 1 cup roasted pistachio nut meats
  • 1 1/2 cups white sugar, divided
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 4 large eggs
  • 2/3 cup milk, at room temperature
  • 2 teaspoons vanilla

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
  • blend pistachios with 1/2 cup sugar in a blender until finely ground.
  • sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  • beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  • stir milk and vanilla extract together in a separate bowl.
  • alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. fold the ground pistachios into the batter. spoon batter into the prepared muffin cups to about 2/3 full.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Chocolate Chocolate Chip Dream Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package chocolate cake mix
  • 2 (3.5 ounce) packages non-instant chocolate pudding mix
  • 2 eggs
  • 2 1/2 cups semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9 inch cake pan.
  • make chocolate pudding according to package directions.
  • combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. pour batter into prepared pan and cover top with the semisweet chocolate chips.
  • bake at 350 degrees f (175 degrees c) for 30 to 35 minutes.

chocolate pudding cake iv

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups sour cream
  • 4 eggs
  • 1 cup water
  • 3/4 cup vegetable oil
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch bundt® pan.
  • in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in sour cream, eggs, water and oil. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in chocolate chips. pour batter into prepared pan.
  • bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a serving plate. serve warm.
  • alternate cooking directions: pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. cover and cook on low for 6 hours. spoon into individual dishes.

Raspberry Iced Tea Cupcakes

Ingredients

  • Servings: 3
  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 lemon, juiced and zested
  • 2 egg whites
  • 2/3 cup white sugar
  • 1 cup unsalted butter at room temperature
  • 8 drops oil-based creme de menthe candy flavoring
  • 8 ounces cream cheese, softened
  • 1/2 cup frozen unsweetened raspberries, thawed
  • 1/4 cup unsweetened instant tea powder
  • 4 teaspoons unsweetened instant tea powder
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 2 cups heavy cream

Recipe

    Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c). line 36 cupcake cups with paper liners.
  • in a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. in a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. beat in eggs, one at a time. with the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. fill the prepared cupcake cups about 2/3 full with the batter.
  • bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. allow the cupcakes to cool.
  • when cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. do not allow the water to touch the upper part of the double boiler. stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. when butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. remove filling from heat and set aside. when cooled, load the filling into a piping bag with a medium-sized round tip.
  • to make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. while mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. scrape down the bowl often.
  • insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. top each cupcake with a generous dollop of frosting to serve.