Posts Tagged ‘pudding’
The blog hopping party is back in time for Valentine’s Day! I was so excited when Erin, from Big Fat Baker,announced that she was thinking of extending the Holiday Blog Hop past Christmas. These blog hops are great for finding new blogs and recipes with a theme involved (if you would like to join fill out the contact form found HERE). Today for the Valentine’s Day theme, we had to incorporate at least one of three ingredients, which were: beef, heavy cream, or strawberries. Once you’re done here, be sure to check out the others blog hopper’s posts listed at the bottom!
While digging through my bookmarked recipes, I noticed there were far too many that would be great to make for your Valentine this year. Even with the help of narrowing it down by ingredients! But when I saw this dark chocolate version of strawberry shortcake I knew I had a winner. After all, in addition to the dark chocolate and strawberries (already making me happy) the whipped cream topping has pudding AND Amaretto in it – wee!! I’ll have my dessert with a little liqueur, thank you very much. This recipe just screamed “love”, even if it’s only a love affair with the dessert itself .
For the first shortcake I assembled, I wanted to slice the shortcakes in half like a bun in order to make a multilayer shortcake. Yea, that shortcake crumbled into a (delicious) pile. Learn from me – do not try to cut the shortcakes. Just stack them up in their slightly thicker glory. Then serve with a little extra cream topping and strawberries.
And the Amaretto cream? Sure at first it looks like you’ve made far more than necessary, but you’ll end up wanting to eat it straight up. Or maybe you’ll start thinking of the strawberries and chocolate shortcake as mere vehicles for the cream. With the cream cheese and pudding mix in there it tastes like cheesecake, in the consistency of pudding. So where does that leave me? I’ll be in the corner mixing the attempted-sliced-but-crumbled-shortcakes in with the strawberries and cream. Make-shift trifle anyone? You don’t want to see the pictures of that though. Focus on the prettiness I’ve shown here (when I did not try to cut the shortcakes in half).
P.S. I love mixing Amaretto and coke together. It’s lovely beverage.
One year ago: Guiltless Fettucine Alfredo
DARK CHOCOLATE STRAWBERRY SHORTCAKES WITH AMARETTO CREAM
Makes 3 large or 6 small
2/3 cup 2% milk
1/3 cup dark chocolate chips
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1/4 cup unsalted cold butter, chopped
8 oz. reduced fat cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto
1-1/2 cups 2% milk
8 oz. frozen light whipped topping, thawed
2 lbs. sliced strawberries, leaving a few whole for garnish
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silpat (or grease pan well).
- Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
- Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
- Using an extra large cookie scoop, spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
- Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Slowly mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
- To assemble, place one shortcake on serving plate then top with cream and strawberries; end with another chocolate shortcake. Top with more Amaretto cream and strawberries if desired. Repeat with remaining shortcakes.
Source: Adapted slightly from Snappy Gourmet.
Originally this cake was made by Jenna at Eat, Live, Run with chocolate cake mix, chocolate pudding, and chocolate chips. With the streak of Funfetti food items I’ve made recently however, I couldn’t resist substituting ingredients. Should probably declare April Funfetti month at the rate I’m going – starting to dream in Funfetti! And this cake is just fuel for the fire.
This might be the most delicious thing to come out of my oven all week. Dare I say all month? I am battling the urge to eat the entire pan right now while I type this. It’s so moist and slightly gooey around the strawberries. And it’s tasty! And wonderful! And and and…
1 Pillsbury Funfetti boxed cake mix
1-3.4 oz package cheesecake pudding
1-1/2 cups milk
6 fresh strawberries, hulled and sliced
Handful of white chocolate chips
- Preheat oven to 350 degrees. Grease a 9 x 9-inch pan, set aside.
- Whisk the pudding with the milk in a medium bowl for two minutes. Add the cake mix and stir well to combine (batter will be thick).
- Smooth batter into the prepared pan. Place strawberries in a single layer and scatter white chocolate chips on top.
- Bake for 35-40 minutes, or until edges pull away from sides and middle is set.
Source: Adapted from Eat, Live, Run