Sunday, December 13, 2020

Double Chocolate Pudding with Vanilla Chia Pudding

Double Chocolate Pudding with Vanilla Chia Pudding

Easy Double Chocolate Pudding with Vanilla Chia Pudding



Ingredients:
Chocolate pudding: (for 2)
  • 1 cup of full fat coconut milk
  • 1/2 cup of almond milk (or light coconut milk)
  • 3 tbsp of maple syrup
  • 2 tbsp of cacao powder
  • 1 tbsp of corn starch (or tapioca flour)
  • 1 tsp of vanilla bean paste
  • pinch of salt
  • 20g of dark vegan chocolate (80% cacao), in chunks

Rated 4.5/5 based on 3711 customer reviews

Instructions
  1. Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
  2. For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.


Double Chocolate Pudding with Vanilla Chia Pudding - AvaClara Kitchen


Saturday, December 12, 2020

Heaven on Earth Cake

Heaven on Earth Cake


5 hours 20 Minute Easy Heaven on Earth Cake

5 hours 20 mins Serves 9

Ingredients:
  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Rated 5/5 based on 8911 customer reviews

Instructions
  1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake. 
  5. Place the remaining 1/2 of the cake on top of the pie filling.
  6. Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over the pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds.
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  13. Chill for about 4 to 5 hours. Cut into servings.

Friday, December 11, 2020

Black Magic Cake Recipe

Black Magic Cake Recipe


40 Minute Easy Black Magic Cake Recipe

40 mins

Ingredients:
  • 1 3/4 c all purpose flour
  • 2 c sugar
  • 3/4 c cocoa, unsweetened
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 c strong black coffee
  • 2 large eggs
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 1 tsp vanilla (real)
CHOCOLATE FROSTING:
  • 1/2 c margarine softened ( i used real butter)
  • 2 oz melted unsweetened chocolate
  • 3 c powdered sugar
  • 3 Tbsp mikt
  • 2 tsp real vanilla extra

Rated 4.5/5 based on 4151 customer reviews

Directions
  1. Combine flоur, sugar, cocoa, bаkіng ѕоdа, baking powder, аnd ѕаlt in a large mіxіng bоwl оr stand mіxеr.
  2. Add eggs, соffее, buttermilk, оіl, аnd vаnіllа. Beat at mеdіum speed fоr twо mіnutеѕ. Bаttеr will be thіn.
  3. Pоur bаttеr into a grеаѕеd аnd floured 9×13 pan оr twо 9 inch cake раnѕ.
  4. Bаkе at 350 degrees fоr 35-40 mіnutеѕ fоr a 9×13, оr 30-35 mіnutеѕ fоr lауеr pans.
  5. Cоmbіnе frоѕtіng іngrеdіеntѕ and mіx with a hand or stand mіxеr. Sрrеаd frosting оn cooled саkеѕ.

Hot Chocolate Lasagna

Hot Chocolate Lasagna


45 Minute Easy Hot Chocolate Lasagna

45 mins Serves 12

Ingredients:
For Oreo Crust:
  • 36 Oreo cookies-ground
  • ½ cup unsalted butter-melted
Hot Chocolate Cheesecake Mousse Layer:
  • ½ cup unsalted butter-softened
  • 8 oz. cream cheese-softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
  • 1 ½ cups heavy whipping cream
Chocolate Pudding Layer:
  • 2 (3.8 oz.) chocolate instant pudding mix
  • 2 ¾ cups milk
  • 1 cup mini marshmallows
Topping:
  • 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
  • 2 Tablespoons powdered sugar
  • 2 cups mini marshmallows
  • Chocolate topping or Nutella for serving

Rated 5/5 based on 8132 customer reviews

Instructions
  1. To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
  2. To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
  3. In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.
  4. For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
  5. When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
  6. Before serving scatter 2 cups of mini marshmallows over whipped cream.
  7. Serve drizzled with melted chocolate, Nutella or chocolate topping.
  8. Store leftovers in the fridge.

Notes
  • Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead, but I suggest to make chocolate pudding layer without marshmallows, because marshmallows mixed in pudding became soggy after a few days in the fridge.

Friday, December 4, 2020

Chocolate Peanut Butter No-Bake Dessert - Recipes

Chocolate Peanut Butter No-Bake Dessert - Recipes


3 hours 15 Minute Easy Margherita Flatbread Pizza

3 hours 15 mins Serves 9

Ingredients:
  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15-20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package instant chocolate pudding

Rated 4.5/5 based on 5161 customer reviews

Instructions
  1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
  2. Fold in half of the whipped topping. Spread over crust.
  3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
  4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
  5. Cover and chill for at least 3 hours.

Peanut Butter Cup Gooey Cookie Bars

Peanut Butter Cup Gooey Cookie Bars


60 Minute Easy Peanut Butter Cup Gooey Cookie Bars

60 mins Serves 36

Ingredients:
  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/4 cups all-purpose flour
  • 3/4 cup chocolate chips
  • 30 Miniature Peanut Butter Cups see note
  • 1 14 ounce can fat-free sweetened condensed milk
  • 1/4 cup creamy peanut butter

Rated 4.5/5 based on 3171 customer reviews

Instructions
  1. Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
  2. Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely.  Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
  3. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
  4. Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
  5. Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
  6. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
  7. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

RECIPE NOTES
Peanut Butter Cups:
  • Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
  • About 30 miniatures that you unwrap and chop

NUTRITION INFORMATION
Serving: 1bar | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 635mg | Fiber: 1g | Sugar: 23g

source: https://www.crazyforcrust.com/peanut-butter-cup-gooey-bars/

Wednesday, December 2, 2020

Frozen S'mores - Dessert Chocolate Recipes

Frozen S'mores - Dessert Chocolate Recipes


20 Minute Easy Frozen S'mores - Dessert Chocolate Recipes

20 mins Serves 15

Ingredients:
  • 1 box instant chocolate pudding 6 serving size
  • 2.5 cups cold milk
  • 16 graham crackers
  • 7 oz marshmallow creme
  • 4 oz cream cheese softened
  • 8 oz frozen whipped topping thawed

Rated 5/5 based on 2161 customer reviews

Instructions
  1. Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
  2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
  3. Chill pudding layer while you mix up the marshmallow layer.
  4. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
  5. Spread marshmallow layer over chocolate layer. Cover with foil.
  6. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
  7. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
  8. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
  9. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.