Homemade Chocolate Pudding
This Pudding Recipe that will transport you back to childhood. A bowl of warm, chocolatey pudding with the extra special layer on top of it. Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.
*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.
This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
How do you make Homemade Chocolate Pudding?
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.
Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter, and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.
When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.
Serve warm or chilled. With or without whipped cream.
Tips & Variations for Homemade Chocolate Pudding:
- Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
- Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 tsp salt
- 4 cup milk I use whole milk
- 2 Tbs butter
- 2 tsp vanilla extract
Ingredients
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- In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
- Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
- With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
- When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
- If you want cold: put it into the fridge for about half an hour.
- Serve warm or chilled. With or without whipped cream. Enjoy!
- Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Cracker Candy
Have you ever had candy made out of saltine crackers? If not, you absolutely don’t know what you’re missing out on. Cracker Candy is the perfect combination of salty toffee, crispy crackers, and sweet chocolate. Top with your families favorite toppings for a treat that will please everyone.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
I was so excited to have the opportunity to partner with Imperial Sugar for Choctoberfest! My little guy even got into the action layering the crackers onto the sheet pan. Imperial Sugar is the perfect ingredient for all the goodies we plan on making this holiday season. Create some lifelong memories when you bake with love and Imperial Sugar.
While holiday cookie baking can be fun, I have to admit again that I am not a really good baker. So easy recipes like this Cracker Candy, or better known as Christmas Crack, are a welcome addition to the holidays. It’s a recipe I know even I can throw together in a pinch.
There are also so many different ways to make it that guests won’t get sick of seeing it at all the holiday functions you attend with them.
Variations of Cracker Candy:
- White chocolate, dried cranberries and pecan pieces.
- Peanut butter chips, mini chocolate chips, and salted peanuts.
- Dark chocolate chips (halved with milk chocolate chips), crushed peppermint candies.
How to make Cracker Candy:
Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet.
Preheat the oven to 400 degrees. In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes.
Pour over the crackers and put directly into the oven. Cook for 5 minutes.
Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers.
Once they are all melted put back into the oven for 2 minutes.
Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.
Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces.
Tips for making Cracker Candy:
- Be patient and gentle as you spread the chocolate chips on the crackers. It does take a little time.
- You may have to crack some of the crackers in half to fill out the edges. The toffee mixture will fill in all the cracks.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 7 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 1-1/2 sleeves crackers salted or unsalted
- 1 cup unsalted butter
- 1 cup Imperial Brown Sugar
- 12 ounces semi-sweet chocolate chips
- 1/2 cup walnut chips optional
- 1/2 cup shredded coconut optional
Ingredients
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|
- Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet. You may have to crack some of the crackers in half to fill out the edges.
- Preheat the oven to 400 degrees.
- In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes.
- Pour over the crackers and put directly into the oven. Cook for 5 minutes.
- Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers.
- Once they are all melted put back into the oven for 2 minutes.
- Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.
- Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. Enjoy!
Pumpkin Pie Ice Cream #SundaySupper
Pumpkin Pie Ice Cream is a creamy treat that perfect for fall! This no-churn ice cream recipe is a great break from traditional pumpkin spice recipes.
I couldn’t believe how easy it was to make ice cream. No fancy equipment just start with 2 simple ingredients and then add from there. I’ve always wanted to try my own so I thought for Fall some pumpkin ice cream would be perfect. Even better, pumpkin pie ice cream.
Even though Friday was officially the beginning of Fall ice cream really is in order since this week has been H-O-T! I’m talking like almost 90 degrees. It’s a little odd to see the leaves falling when you are staring at them from inside because you want to be close to the A/C. Not complaining though because Michigan winters are so long that I will take every last bit of Summer I can get. So now let’s cool off with some pumpkin pie ice cream, shall we?
Is no-churn ice cream at home? Yes!
- Start with just two ingredients: heavy whipping cream and sweetened condensed milk.
- Don’t have a Kitchen Aid mixer? A handheld electric mixer works just as well!
- Add nuts, fruit, candy pieces, chocolate chunks…anything you like to make a no-churn dessert at home the whole family will love.
How to make Pumpkin Pie Ice Cream:
Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk.
Finally add the pumpkin, vanilla and pumpkin spice. That’s it! Turn off the mixer and get ready to add the cookies.
In a Ziploc bag crush up the cookies or graham crackers whatever your using. Not too fine though. Add 3/4 of the cup of crushed cookies into the filling.
Place into a loaf pan, it worked perfect and didn’t take up too much room in my freezer. Now put the rest of the cookies on top.
Into the freezer, this pumpkin pie ice cream goes. It needs at least 6 hours if not overnight. I got too tempted and tried it after about 4 hours and it was not done–but it tasted good like pudding just not like ice cream. Once it’s set, delicious.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cookie crust adapted from Celebrating Sweets.
Thank you to this weeks Sunday Supper host. Check out all of the other pumpkin recipes to get you through Fall.
Simple Pumpkin Recipes #SundaySupper
Meals, Sides, and Snacks
- Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
- Chocolate Pumpkin Chia Pudding by Cricket’s Confections
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
- Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
- Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Mug Muffin by Our Good Life
- Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
- Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
- Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz
Delectable Desserts
- No Bake Paleo Pumpkin Bites by Bites of Wellness
- Pumpkin Blondies by Pies and Plots
- Pumpkin Bread Pudding by The Freshman Cook
- Pumpkin Cupcakes by NinjaBaker.com
- Pumpkin Hand Pies by Kudos Kitchen by Renee
- Pumpkin Pie Ice Cream by Bottom Left of the Mitten
- Pumpkin Pot Au Creme by Cooking On The Ranch
- Traditional Pumpkin Pie by Palatable Pastime
- Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Servings |
servings
|
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp vanilla
- 1 cup crushed cookies use hard cookies, graham crackers or biscuits
Ingredients
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|
- Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk. Finally add the pumpkin, vanilla and pumpkin spice.
- In a ziploc bag crush up the cookies or graham crackers whatever your using. Add 3/4 of the cup of crushed cookies into the filling. Place into a loaf pan.Finally put the rest of the cookies on top.
- Place into the freezer for 6 hours to overnight. Enjoy!
Tips & Variations:
- The ice cream needs to set up in the refrigerator from at least 6 hours, if not overnight.
Raspberry Cheesecake with Pound Cake Crust
Cheesecake is the perfect dessert for summer, especially when you use raspberries! This Raspberry Cheesecake with Pound Cake Crust combines a creamy cheesecake filling filled with tart raspberries and a buttery pound cake crust.
I love raspberries. This time of year you can finally get them reasonably priced, so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill in Utah. While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake. Using Paula Deen’s Sour Cream Pound Cake recipe. It turned out so great! So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what? That’s okay!
Where do you get recipe inspiration from? I get mine from foodie travel shows. My husband and I have even visited a few places that we’ve seen featured on them. We have had some great BBQ in Memphis and Detroit. You can say I have a bucket list, that mostly involves seeking out places to eat.
How to make Pound Cake Crust:
First, let’s start with the Pound Cake Crust.
Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices.
Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
Once you are done layering the pound cake now it’s time for the filling.
Tips for making a cheesecake with pound cake crust:
- Like I said above, I got too eager with mine and took it out while still hot so it kind of fell apart. However, I was still able to get enough slices to cover the bottom and the sides.
- Save the ends of the pound cake to cut into smaller pieces to put on the cheesecake before putting into the oven. I like using the ends because they are a little crunchy and get even crunchier as the cheesecake bakes.
How to make Raspberry Cheesecake Filling:
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream, and sour cream. Pour mixture into the crust then top with the chopped up cake pieces.
Tips for using raspberries in recipes:
- So you don’t damage the raspberries, fold them gently into the cheesecake filling. Raspberries a little more delicate than say blueberries or strawberries so handle them with care.
As a safeguard, I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.
Place into the preheated oven and cook for 1 hour.
Once the center of the cheesecake is cooked, check by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving try, or you can serve right from it.
Store any leftovers in an airtight container can be stored up to 3 days.
If you like raspberries try my unique combination of savory and sweet with this recipe for Ham and Potato Soup with Raspberry Pie Dippers. Flaky crust and a sweet filling dipped into a warm bowl of soup makes for a great comfort food recipe you will crave all year long.
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cheesecake recipe adapted from Pillsbury.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
pieces
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- 1 loaf of poundcake sliced, save ends and cut into small pieces
- 2 8-ounce packages of cream cheese softened
- 1/3 cup whipped cream I use the tub cream not the canister kind
- 1/3 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 6 ounces raspberries cleaned
Ingredients
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|
- Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
- Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
- In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
- Fold raspberries gently into the cheesecake filling.
- Pour mixture into the crust then top with the chopped up cake pieces.
- Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
- Check doneness by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
- Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving tray, or you can serve right from it. Enjoy!
Butterscotch Banana Bread
Have some overripe bananas on your counter? Don’t know what to do with them? How about making a classic loaf of banana bread with a butterscotch twist? Butterscotch Banana Bread bakes the butterscotch chips making little pockets full of flavor throughout.
If you follow my blog you will know that I’m not a big baker. I’m getting better but I still prefer a quick no-bake dessert over breaking out the cake pans. However, this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again. The inside ends up being soft and moist and the outside gets a slightly crunchy crust. This combination has me making this treat at least every other week.
Since I started making this banana bread recipe, I’ve realized there is no better smell than something like bread baking in the oven. Sweet and buttery almost. Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread. While I can’t get my boys to touch the stuff they do love banana bread. They might eat it at night or even in the morning for breakfast with strawberries.
You cannot go wrong with this simple quick bread recipe.
How to make Butterscotch Banana Bread:
Preheat the oven to 350 degrees.
With a fork mash the overripe bananas.
In a separate bowl melt the butter and whisk the egg. Add to the bananas.
Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
Finally, add the butterscotch chips.
Grease one loaf pan with butter or oil then add the batter.
Bake at 350 degrees for 1 hour. Sniff the air over and over again while it bakes.
Serve warm with LOTS of butter.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from I Wash You Dry
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
pieces
|
Ingredients
- 2 bananas overriped
- 1/3 cup butter melted
- 1/2 cup sugar
- 1 medium egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cup flour
- 1/2 cup butterscotch chips
Ingredients
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|
Instructions
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Preheat the oven to 350 degrees.
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With a fork mush the overripe bananas.
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In separate bowl melt the butter and whisk the egg. Add to the bananas.
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Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
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Finally add the butterscotch chips.
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Grease one loaf pan with butter or oil then add the batter.
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Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!
Red, White & Blue No Bake Cheesecake #SundaySupper
This Red, White & Blue No Bake Cheesecake has layers of blueberry, cheesecake, and cherries. This no-bake dessert is perfect for summer cookouts, picnics or any day you don’t want to heat up the oven.
Who is ready for 4th of July? ** Raises hand, Me! Me! Me!** Anyone else? I mean what is not to love? Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food! This year I decided to try something different with my no bake cheesecake and ended up very happy with the results. My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.
Every year for the 4th of July growing up we would have big parties at my grandparents house. Their home was on the main street of a small town and the parade went right by. Afterwards we would have a cookout. So much fun and so many great memories.
This year we plan on spending most of the time by the pool at our new home. Kicking back and relaxing and spending time with the family is what it is all about, am I right?
How to make Red, White & Blue No Bake Cheesecake:
To get the ‘blue’ obviously I decided to use blueberries. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
Prepare the crust using the graham cracker mix, sugar and melted butter.
Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust. Add the rest of the filling on top of the blueberry layer.
Now put the pie into the refrigerator for at least 2 hours. Before serving add the cherry topping after refrigerating.
Slice and serve.
Here are some other great holiday no bake cheesecake recipes:
- Chunky Applesauce Cheesecake
- Butterscotch Bottom Pumpkin Spice Cheesecake
- Caramel Bottom Eggnog Cheesecake
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Blueberry Sauce adapted from Farm Girl Gabs.
As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
|
- 2 cups blueberries washed
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbs Cornstarch
- 1 box Jello-O No Bake Cheesecake Cherry
- 2 Tbs sugar
- 5 Tbs butter melted
- 1-1/2 cup milk
Ingredients
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|
- Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
- Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
- Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
- Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
- Now add the rest of the filling on top of that.
- Put the pie into the refrigerator for at least 2 hours.
- Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
Cupcakes & Measuring-Get Kids Cooking
I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.
Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!
| Servings |
cupcakes
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- 1 jar (14.5 ounces) red spiced apple rings drained (or substitute with 3 fresh apples; see below*)
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 24 paper liners for cupcake pans (2 1/2 inch size)
- 45-50 caramels
- 1/3 cup evaporated milk
- 1 tsp pure vanilla extract
- 1/2 cup unsalted peanuts chopped
- 24 wooden craft sticks optional
Ingredients
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- Place a rack in the center of the oven and preheat your oven to 350°F.
- Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
- Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
- Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
- Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
- Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
- Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
- Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
- Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
- Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
- Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
- Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
Neapolitan Poke Cake
Strawberry cake, chocolate pudding, and vanilla whipped cream make this Neapolitan Poke Cake a triple dessert pleasure that’s perfect for Valentine’s Day!
February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts, I made this Neapolitan Poke Cake. Layers of strawberry, chocolate, and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then, I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
How to make Neapolitan Poke Cake:
Beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.
Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take a spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours.
Just before serving add vanilla to the tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.
Top with chopped strawberries and chocolate syrup.
Tips & Variations for Neapolitan Poke Cake:
- When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
pieces
|
- 16.5 ounces Strawberry Supreme Cake Mix
- 3 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3.9 ounces chocolate pudding
- 1 cup milk
- 8 ounces extra creamy whipped cream
- 2 tsp vanilla
- 4-6 strawberries chopped
- 1/4 cup chocolate syrup
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
|
|
- Beat cake mix ingredients in a bowl at medium speed until well combines.
- Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
Peppermint Mocha Poke Cake
White cake is ‘poked’ and filled with peppermint mocha pudding. Top with a simple whipped cream topping and chopped peppermint bark. Peppermint Mocha Poke Cake is an easy holiday dessert everyone will love.
The holidays are so much fun around here. Not only do we have Christmas coming but it’s also a time for several birthdays in our family. Just a few days before Christmas we celebrate my Mother -In-Law’s. After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.
While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense. It was like she could sniff one out from 300 feet away. She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes. I think it was her favorite thing to do next to eating at Be Our Guest. I hope she enjoys this cake as much as she enjoyed that Starbucks!
Feel free to cook the white cake mix per package directions. For me, that is usually just a ‘guide’. Most boxed cake mixes call for water which I will substitute with milk. Or for my Piña Colada Upside Down Cake I added pineapple juice. Mix it up! And this trick works for most baked goods. Take my Chocolate Cherry Cafe Brownies, for example, I used coffee instead of milk or water. Turned out great!
How to make Peppermint Mocha Poke Cake:
For this particular recipe, I used 1/2 cup oil, 1 cup milk, and 3 eggs.
Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350-degree oven.
Bake for 34-38 minutes.
Take out to cool for 10-15 minutes.
Once the cake has cooled down a bit now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Once it’s been sufficiently poked now it’s time to prepare the pudding.
With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, about 3 minutes.
Pour the pudding over top of the ake then use a spatula to spread evenly while pushing the pudding into the poke marks. Now lick the bowl, you know you want to!
Refrigerator to let the pudding set for around 2-3 hours.
Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
So festive! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 38 minutes |
| Passive Time | 2 hours |
| Servings |
pieces
|
- 1 box white cake mix
- 1/2 cup oil
- 1 cup milk
- 3.9 ounces chocolate pudding mix
- 1/2 cup milk
- 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
- 8 ounces frozen whipped topping, thawed
- 2 ounces peppermint bark chopped
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
|
|
- For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerator to let the pudding set for around 2-3 hours.
- Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
Caramel Bottom Eggnog Cheesecake #SundaySupper
This No-bake Caramel Bottom Eggnog Cheesecake is a holiday dessert that has something for everyone-eggnog, caramel, candied nuts, and gingersnaps. Wow your guests with this unique holiday dessert.
I feel like the holiday can finally get underway. I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals. We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particularly like about Christmas-wrapping presents. I’ll be honest, I suck at it!
However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it. That creamy concoction mixed with a little spiced rum….yummy! Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.
In order to let everyone this holiday season enjoy eggnog, I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no-bake cheesecake. A no-bake cheesecake can be changed up to suit the needs of any occasion. Easy, fast, versatile and more importantly~delicious!
- Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.
- Need a quick dessert for a football cookout? Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.
This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays. And did you see that I said ‘easy’? Check out the video showing how quickly it comes together.
Dessert is made. So now you can get back to wrapping all those presents. I hope you are better at it than I am!
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you, Christie, from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog! Get 20+ more recipes here…..
Baked Goods
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
Beverages
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
Desserts
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
*Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 10 minutes |
| Passive Time | 4 hours |
| Servings |
pieces
|
- 1 Tbs brown sugar
- 1/2 cup chopped walnuts
- 1 Tbs butter
- 3.4 ounces Jell-O Chesecake flavored
- 1 3/4 cup eggnog
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 7 ounces ginger snap cookies crushed
- 5 Tbs butter melted
- 1 Tbs sugar
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
|
|
- For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
- Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
- Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
- Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
- Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
- Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!
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