Posts Tagged ‘pudding’
Glazed Lemon Poppy Seed Pudding Cookies
May 18, 2012 | 
Author Don’t forget to bid on your favorite treats featured on Wilde in the Kitchen’s Relay for Life Bake Sale – ends tonight at 11pm Eastern Time!
—————————————————————————————————————-
Look I made cookies that do not contain peanut butter! It’s boreder-line insanity, but this girl also loves fruit almost as much as peanut butter. Even though lemon isn’t the first fruit I think of, it seemed like the right thing to do for a nice refreshing warm-weather cookie.
These cookies could stand by themselves with their lemon flavor, but the glaze makes them extra lemony. So if you want more of a subtle lemon poppy seed cookie you can skip the glaze, because I enjoyed them both ways. Either way they are very soft and moist, almost as if you were eating little drops of lemon poppy seed bread.
One year ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust
GLAZED LEMON POPPY SEED PUDDING COOKIES
Makes approximately 2 dozen cookies
Ingredients:
COOKIES
1 cup butter, room temperature
3/4 cup light brown sugar
1/4 cup white sugar
1-3.4 oz. package instant lemon pudding mix
2-1/4 cups flour
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1/4 tsp salt
Zest of 2 lemons
1-1/2 Tbsp poppy seeds
GLAZE
4 tsp fresh lemon juice
1-1/4 cup powdered sugar
Directions:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in lemon zest and poppy seeds. Batter will be thick.
- Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes, or until the edges just begin to turn golden. Do not overbake! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack to cool completely.
- For the glaze, in a medium bowl whisk together powdered sugar and lemon juice. Add more sugar or lemon juice if needed. Drizzle over each cooled cookie and let sit until icing has set.
Source: Cookies adapted from The Girl Who Ate Everything. Icing adapted from Two Peas and Their Pod.
Dark Chocolate Strawberry Shortcakes with Amaretto Cream
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
Ingredients:
SHORTCAKES
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
CREAM
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
Directions:
- 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.
Posted in Cakes, Desserts, Holidays, Valentine's Day | 
Tags: Amaretto, cocoa, cream cheese, dark chocolate, milk, pudding, strawberries, whipped cream | 
21 Comments »
Pomegranate Stuffed Chocolate Covered Pretzel Cookies
I hope everyone had a wonderful weekend! I went canoeing & camping on the Buffalo River in Middle TN with a group of friends. Yet somehow I managed to forget to bring s’mores supplies = fail. Once I got home I decided to remedy that error by eating some homemade s’mores ice cream. The ice cream also worked to remedy the pain I felt when discovering that the Ohio State football head coach, Jim Tressel, resigned. Obviously he was in the wrong, but I still loved him. May the sweater vest still be feared!
Alas, not everything can be fixed… but my most recent kitchen “Oops” could, and was! What better way to use up treats than to add it to another treat? Cookies! These are super soft thanks to the addition of pudding mix. And although I couldn’t really taste any of the pomegranate, nor could I really see any of the cream cheese (except for the little bit stuck between two pretzel pieces, shown in the photo), those ingredients must have some role in making them delicious.
I think the cookies need a better name. But I am lacking the creative brain power to come up with something today. What do you think they should be called? If I like what you come up with, I will rename them!
Ingredients:
2 sticks unsalted butter, softened
1/2 cup sugar
1/2 cup packed dark brown sugar
2 eggs
1 Tbsp vanilla extract
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
4 -oz box instant chocolate pudding mix
2-1/2 cups Pomegranate stuffed chocolate covered pretzels, chopped*
Directions:
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper or line with a silpat liner.
- In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.
- Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix and chopped pretzels. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10-12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.
*If you don’t want to make the chocolate covered pretzels, chop up a cup of each, dark chocolate and pretzels. Mix 1 Tbsp POM Wonderful 100% Pomegranate juice with 2 oz. cream cheese and as the final step, swirl into the cookie dough.
Source: Adapted from Picky Palate
Posted in Cookies, Desserts | Tags: brown sugar, chocolate, cream cheese, pomegranate, pretzels, pudding | 4 Comments »
Funfetti Cheesecake Pudding Dump Cake
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…
Ingredients:
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
Directions:
- 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
