Ghost Pudding Cups...

I know you have probably seen treats similar to these all over the web, but dang gone it, I wanted to make some too!

I am so happy I did!

They were so very easy to make. It took no time at all to draw a ghostly face on the plastic cups and prepare the instant pudding. Then, all you do is pour and chill! Easy, easy, easy!

You could definitely have school age kids draw the faces... and prepare the pudding... they could pretty much make these all by themselves!

These pudding cups are perfect to make if you are in quick need of a class party treat...  or keep them on hand this October as a fun afternoon snack for when the kids come home from school!

Ghost Pudding Cups

• Small, Clear, Plastic Cups
• Sharpie Markers, Black and/or Various Colors
• Instant Vanilla Pudding and Ingredients Listed on Box* 

Begin by drawing ghostly faces on the plastic cups with the marker(s). Make the vanilla pudding according to the package directions. Pour the pudding into the plastic cups and chill in the refrigerator until ready to serve.

* The amount of pudding needed will vary on the size of the plastic cups and the amount of servings you would like to make. 

Enjoy!

Autumn Pear Salad with Balsamic Pomegranate Vinaigrette...

 

I really love the fall.

The kids are off to school.

I love the crispness in the air.

I get to bake more.

Oh, let me count the ways.... but I won't. We'd be here all day!

Not only do I love all that comes along with fall, but I also love to make salads. I love them because you can turn something so basic as lettuce or mixed greens, into a fabulous creation!

I bought some pears at the store, and some Gorgonzola, and I thought, "What to do with these delicious ingredients?" Immediately I thought of a salad. Something for fall.

This is what I came up with and it's wonderful... if I do say so myself.


Autumn Pear Salad

• Baby Romaine Greens, Mixed
• 5-4 Fresh Un-Peeled Pear Wedges
• Walnuts, Roughly Chopped
• Gorgonzola Cheese, Crumbled

Balsamic Pomegranate Vinaigrette

• 1/4 Cup Balsamic Vinegar of Modena
• 1 Tablespoon Pomegranate Infused Red Wine Vinegar
• 1/2 Teaspoon of Salt
• 1/4 Teaspoon of Pepper
• 1/4 Cup Extra Virgin Olive Oil, Good Quality

On a serving plate for one, place a large hand full of greens. Add the pear wedges, then the walnuts and Gorgonzola to taste. Set aside.

For the vinaigrette, add all of the ingredients to a small mason jar. Attach the lid and shake vigorously until well combined. Makes 4 oz. of vinaigrette. Drizzle a tablespoon or so, over the salad.  

You can easily double this recipe for a family sized salad. You can also mix the vinaigrette into the salad (to taste) first, toss, then add the other toppings. 

Enjoy!

Cake Box Donuts...

 

This week was Back to School Week for our family. Both girls are in sports this fall as well. So, needless to say we have been pretty busy!

That last stretch of summer vacation seemed to fly by... I cannot believe that my youngest is now in the 4th grade! Even more unbelievable......

...... I have a FRESHMAN in high school!

I am so excited for her, since I have wonderful memories of my high school experience, but I am a bit depressed about it. I mean, it seems as if she were a little baby just yesterday... my 4th grader as well! Where does the time go? In four years, which I'm sure will fly by as well, she will hopefully be off to collage and my youngest will be off to high school.

Inconceivable! (Name that movie)

Hey, my girls getting older, means that I'm get older. Yikes! Denial, anyone?

So, I thought that these lovely treats would help make it all better.  Boy, was I was right!


Cake Box Donuts

• 1 Cup, Half and Half
• 1 Tablespoon White Vinegar
• 1 Boxed Vanilla Cake Mix (15.25 oz)
• 1 Egg, Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• Vegetable Oil, For Frying the Donuts
• 1 Candy Thermometer 
• 1-1/2 Cups Cinnamon Sugar, For Coating the Donuts 

Begin by measuring the half and half in a cup, then add the vinegar. Let it sit 15-20 minutes.

Attach the candy thermometer to a medium saucepan. Add the vegetable oil, until it fills the saucepan an inch or so above half way. Turn the heat on to medium low.

Add the cinnamon sugar to a bowl for coating, then cover a large plate with paper towels. Set both aside. 

Add the boxed cake mix to a medium mixing bowl. Whisk in the half and half mixture, egg, and vanilla until combined. 

Once the candy thermometer reads between 350 to 375 degrees, use an 18/8 sized ice cream scoop to begin adding the donut batter to the oil. After scooping the batter, add it to the oil carefully. Only add three or four individual scoops of the batter to the oil. You don't want to over crowd the saucepan. 

Using a hand held Asian strainer... similar to this one... gently move the donuts around for 3-5 minutes, or until the donut is fully cooked. To determine cooking time for all the donuts, you can pull one from the first batch out at 3 minutes and cut it open to check. If it is not fully cooked, leave the others in a minute or two longer. Also, make sure the oil temperature stays between 350 to 375 degrees.

Once cooked, remove the donuts, gently shaking off any access oil, and then dropping into the cinnamon sugar to coat. Place the coated donuts onto the paper towel covered plate to catch any more oil. 

Continue this process until all the batter is used up. Makes around 40 donuts. 

Enjoy!

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No Bake Tropical Cheesecake...

It's August...... I cannot believe another school year is upon us! I have one daughter entering the 4th grade and another entering high school...... yikes!

To celebrate that last hurrah of summer......

....... a pie.

...... a tropical pie.

...... a tropical cheesecake pie. Yes, a cheesecake/pie. They exist.

...... and it's NO BAKE!

...... and the recipe title rhymes. You should make it and consume it, for that reason alone.

So, you hooked now?


No Bake Tropical Cheesecake

• 2- 8oz. Packages of Cream Cheese, Softened
• 1/3 Cup Regular or Light Sour Cream
• 1/4 Cup Pineapple Coconut Juice
• 1 Teaspoon Pure Vanilla Extract
• 1/4 Cup Granulated Sugar
• 1- 8oz. Can of Crushed Pineapple, Drained
• 1- 11oz. Can of Mandarin Oranges, Drained
• 1/4 Cup Shredded Coconut
• 4oz. Cool Whip, Thawed (About half of the container)
• 2- 6oz. Prepared Graham Cracker Crusts or a Baked Pastry Pie Crust

Garnish (optional): Cool Whip and *toasted shredded coconut.

Using a hand mixer, combine the cream cheese, sour cream, juice, and vanilla extract. Add the sugar, pineapple, oranges and coconut. Mix well.

Fold in the whipped topping. Divide the filling between two prepared pie crusts. Chill in the refrigerator for 4 hours or overnight.

Slice and serve with a dollop of whipped topping and toasted coconut.

* To toast coconut:
Preheat the oven to 350 degrees (F). Place the desired amount of shredded coconut in a single layer on a cookie sheet. Place in the oven, to brown. It will not take very long, so watch carefully. You do not want it to burn! Remove the cookie sheet carefully and allow the toasted coconut to cool.

Enjoy!

4th of July Cookie Sandwiches...

I'm back with something easy and sweet for your 4th of July BBQ!

You won't believe how simple and cute these cookie sandwiches are......
...... seriously!

The colors are a fun red, white, and blue... perfect for celebrating Independence Day!

I love to use a boxed cake mix... just to make my life easier, especially when entertaining. The cookies can be made a day ahead and stored until you are ready to pipe on the filling and sandwich them a few hours before your guests arrive. A definite time-saver.

Plus, they are a great treat to eat while watching fireworks!


4th of July Cookie Sandwiches

For the Cookies:

• 1 Box, Red Velvet Cake Mix
• 2 Eggs, Room Temperature
• 1/2 Cup (1 Stick) Salted Butter, Softened
• 1 Tablespoon, Pure Vanilla Extract

For the Filling:

• 4 Cups Vanilla or Cream Cheese Frosting, Divided
• Blue Food Coloring Gel

Preheat the oven to 350 degrees (F). 

In a medium sized mixing bowl, mix the cake mix, eggs, butter, and vanilla until combined. Using a tablespoon, scoop the dough and shape into balls. Place onto parchment lined cookie sheets, 2 inches apart, and bake for 8-10 minutes or until just set, not burning. Remove and cool a few minutes before transferring the cookies to cooling racks. Makes about 2 dozen cookies. 

After dividing the frosting into two separate bowls, use the blue food coloring gel, as desired, to color the frosting in one of the bowls. Using a large disposable piping bag, fit it with a 1M swirl tip and coupler. Then, spoon the white frosting into a small disposable piping bag, filling about half way. Do the same in another small disposable piping bag with the blue frosting. Snip both tips of the piping bags. Enough so that the frosting can easily pipe out.  

Place both small piping bags into the large bag and twist shut. Here is a great tutorial from Our Best Bites on how to pipe swirled frosting. Turn the cookie over so the flat side is up. Then begin piping a large rosette by starting in the center of the  cookie and swirling it outward, covering the entire surface. Top with another cookie to sandwich the frosting in the middle. Makes about 12 cookie sandwiches.

Enjoy!

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