Tim Tam Pistachio Pudding Pops

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My Tim Tam Pistachio Pudding Pops are the perfect sweet treat to stay cool this summer and have some delicious chocolate cookie bits at the same time!

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It’s always so much fun to create some delicious summer recipes that help you stay cool but still hit all the happy ingredients any good dessert should have!

It’s no secret that I love adding something old and something new to my recipes for fun and unique flavors. It’s kind of like my playground. :)

Honestly I forget how much I love pistachio until I have it again! Really, how can you go wrong with Pistachio? It’s one of those flavors that people of all ages usually enjoy.

Hope you love these luscious pudding pops!

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Raspberry Lemon Trifle

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My Raspberry Lemon Trifle is packed with lemon and raspberry goodness that is perfect for your next get-together! Pretty enough to make a center piece…if you want :)

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I love to make this Raspberry Lemon Trifle when fresh berries start to become available again! It looks so pretty in a trifle bowl just waiting to be dished up!

Serving this raspberry lemon treat in a trifle bowl is my first choice , but if you don’t have one a glass 13-in. x 9-in. dish will work just fine.

In my book a well done trifle is a work of art! So how do you make a well done trifle? So glad you asked. :)

Here’s the secret to a well done trifle – it works every time! Start with flavors that pair wonderfully together. Next you need to bring in a couple of different textures for maximum eating pleasure. Then there must be some kind of a wonderful creamy mixture that is welcoming and just sort of brings everything together.

Last but not least, the final touch should be a little something special that is finely chopped and sprinkled on top. So there you have it, how to make the perfect trifle!

Raspberry Lemon Trifle…enjoy!

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Just look at those fresh raspberries! So fresh and so delicious, not to mention so pretty!

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Reese’s Peanut Butter Cup Chocolate Pudding Pops

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My Reese’s Peanut Butter Cup Chocolate Pudding Pops are so much fun for summer! With only a few ingredients, you’ll have a nice cool treat in no time at all!  

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With Summer being here in full swing another cold treat sounded so good! Last week I brought you one of our favorite ice cream pops, today I bring you one of our favorite pudding pops!

Naturally we want to wrap up National Ice Cream Month on a positive note. :)

Of course my kids absolutely love both pudding pops and ice cream pops! Their favorite pop depends upon the day of course. But they truly do love both kinds of pops. After all, what’s not to love?

The pictures of my Reese’s Peanut Butter Cup Chocolate Pudding Pops are a little deceptive. What they don’t tell you is how incredibly yummy these pudding pops actually are! The chunks of chopped peanut butter cup Oreos, the pieces of peanut butter cup minis, and the creamy chocolaty flavor make these pudding pops amazing!!

Let’s take a look at how to create these wonderful icy treats!

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So, the other day I bought a pack of the somewhat-new Reese’s Peanut Butter Cup Oreos. I thought they would be fun try. Not only that, my kids seem to have a never ending desire for more Oreos!

I will be honest with you guys, I wasn’t expecting much. However, I can honestly say they were REALLY good!

I knew almost instantly they needed to be incorporated into some type of cold treat, so that’s what I did!

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Please keep in mind, the finely chopped Oreos on the bottom of the cup, therefore the bottom of the pudding pop are completely optional. Feel free to make them however you want to!

Reese’s Peanut Butter Cup Oreos for the IN the pudding pops = COARSELY chopped, or broken into pieces.

Reese’s Peanut Butter Cup Oreos for the BOTTOM of the cups = FINELY chopped.

Yes, it really does make a difference. :)

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When serving tear of the cups. If desired, add a few mini chocolate chips right before serving. ENJOY!

Reese’s Peanut Butter Cup Chocolate Pudding Pops  

Ingredients:                                                                                                                           Reese's PB Cup Chocolate Pudding Pops_2512

12 Reese’s Peanut Butter Oreos, coarsely chopped (or your favorite brand)

1/2 cup Reese’s Peanut Butter Cups minis, cut in half

1 box (3.9 ounce) chocolate or chocolate fudge pudding mix

2 cups cold milk

1 (8 oz. container) Frozen Whipped Topping, thawed

Additional Items:

Ten 5-ounce paper cups ( I used Dixie Bathroom Cups)

Wooden Sticks

Few additional Reese’s Peanut Butter Oreos, finely chopped

Mini Chocolate Chips

Directions:

1. Coarsely chop 12 Peanut Butter Cup Oreos; set aside. Cut each of the mini peanut butter cups in half; set aside. Chop a few Peanut Butter Cup Oreos finely; set aside.

2. Whisk together pudding mix and 2 cups cold milk. Pudding will be soft-set in 5 minutes. Gently fold in thawed frozen whipped topping. Combine the rest of the ingredients together until well incorporated.

3. In the bottom of each cup place a small amount of finely chopped Oreos, or you can skip this step. Pour desired amount into each paper cup and insert your wooden popsicle sticks

4. You can added a few mini chocolate chips if you would like, or you can do this before serving, if desired. Freeze for approximately 2 hours to set.

5. Tear off paper cups to serve. To add a few more mini chocolate chips, allow pops to sit out for just a couple of minutes and sprinkle with desired amount of mini chocolate chips. This step is completely optional.

 

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Chocolate Dipped Double Chip Pudding Cookies

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A yummy combination of chocolate and peanut butter, these pudding cookies call for a glass of cold milk, or hot coffee and plenty of time to enjoy!

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If you’ve been with me a while you know we love cookies around here! If you haven’t been with me long, please let me share, we love cookies around here!

There are so many wonderful cookies out there and it’s always such a treat when a person can sit down with a cookie and really enjoy it, or two or three. :)

For those of you not familiar with pudding cookies, have no fear. Pudding gives you a softer texture and it is absolutely wonderful in cookies. Soft, chewy pudding cookies are tough to beat!

Now some people enjoy a crispy cookie, and that’s fine too. Some cookies are meant to be crispy.

My Chocolate Dipped Double Chip Pudding Cookies are so soft and tasty. I really hope you consider giving these a try!

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Soft Chocolate Pudding Cookies

chocolate pudding cookies

chocolate pudding cookies

No doubt about it we are all cookie lover’s in this house! Some families just naturally gravitate towards certain foods – for us it’s cookies!

Brownies are a close second.

I make lots, and lots of cookies all year long! What I wanted was a s-o-f-t cookie with a nice flavor, that wasn’t too heavy. Well, it looks like I found my new favorite cookie, or at least my favorite cookie of the week.

I have to say I am very happy with how soft and wonderful the cookies turned out! Apparently my boys were as well. I had to cut them off last night. :)

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My precious beauties are cooling, just waiting to be eaten. Make sure you bake them until they are just set. You do want these to be soft cookies.

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FYI – I used Ghirardelli Classic White Chips, being that they’re one of my very favorites. I pick them up here & there when they’re on sale.

I am a big fan of white chocolate! Yes I know white chocolate isn’t truly chocolate – my son reminds me all the time. :)

You can use any chip you want to. Play around with it and try some different flavors.

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Ahh, fresh cookies just waiting to be dunked in milk!

Chocolate Pudding Cookies

Ingredients

1 cup butter or margarine, softened

1 cup packed brown sugar

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 eggs

1 teaspoon baking soda

2 cups flour (I used all-purpose)

apx. 1 cup White Chocolate Chips, use more if you prefer

Directions

1. Preheat oven to 350 degrees.

2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Crack eggs into a small bowl. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chips.

3. Using a cookie scoop or just a regular spoon, drop tablespoons of dough, 2 inches apart, onto baking sheets. Remember you can make them as big or as small as you want to, just make them approximately the same size.

4. Bake 10 to 12 minutes, or until edges are lightly browned and cookies are just set. Cool for 2 minutes on baking sheet, remove to a wire rack with a spatula. Cool cookies completely.

Adapted from: Kraft

          

 

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Chocolate-Banana Pudding Parfaits

Basic Ingredients for Chocolate-Banana Pudding Parfaits @ Megamommy.com

Chocolate Banana Pudding Parfaits @ Megamommy.com

Pudding Parfaits are a great dessert no matter who you are!

In the summer I like to do lighter parfaits with lots of great summer flavors, and in the winter I usually go with something a little heavier. This isn’t my usual winter combo, but I will be honest with you – I have had enough mint, mocha and gingerbread to last my a very long time.

Basic Ingredients for Chocolate-Banana Pudding Parfaits @ Megamommy.com

Here are the basic ingredients you’ll need to prepare these delights. I knew I wanted to make a soft and chewy cookie for the bottom layer of the parfaits. I took a dry sugar cookie mix and added a box of dry french vanilla instant pudding, then the butter and egg, as called for on the back of the package.

soft & chewy sugar cookies made in just minutes @ Megamommy.com

The cookies came out exactly how I wanted them to, soft and chewy, because of the pudding. You could barely taste the french vanilla flavor from the pudding, but they were still very good.

Pudding parfaits are a great way to stretch a dollar, create a unique dessert, and best of all the possibilities are endless!

I like to garnish the top with just a little bit of whip cream and a little crumbled cookie. It just seems to make it more exciting. :)

Chocolate-Banana Pudding Parfaits

Ingredients

Chocolate Flavor Instant Pudding

Lo-Fat Milk (I use 1% because my kids drink it)

Sugar Cookies, be sure to save one or two for garnish, (I made my own, but any will do)

Bananas (I go about 1/2 a banana per person, you could easily go with less)

Whip Cream, Cool Whip or Rhedi-Whip, as desired

Directions

1. Pour 1 package (4-serving size) Instant Chocolate Pudding in medium bowl, add 2 cups of cold milk. Beat with wire whisk for about 2 minutes, or until well blended. This step is optional, gently fold in about a half a cup of whip cream, Cool Whip, or Rhedi-Whip. It doesn’t have to be exact.

2. I usually get six average size parfaits, or four large parfaits if you have big eaters coming for dinner. For a family use six parfait cups, if it’s your college age son and some of his buddies, you may want to go with four. It’s your call.

3. Crumble one or two sugar cookies in the bottom of your parfait glass. Then add the banana, be sure to slice it into pieces, then add the pudding, as is.

4. Now my favorite part. Garnish the top with a dollop of topping, whatever kind your family like, a little bit of crumbled cookie, and any type of sprinkle or other topping you would like to add.

5. Cover and place in the fridge until you’re ready to serve. The colder they are, the better they are when you serve.

* Note: If it’s going to be more than a few hours before you serve the pudding parfaits, simply cover and place in the fridge to get nice and cold, and garnish just before serving.

 

Megamommy ѽ

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