pudding

Magnolia Bakery Banana Pudding

Leah Short — Fri, 01 May 2015 14:28:12 +0000

Making this Magnolia Bakery Banana Pudding is probably the most excited I’ve been so far about an office birthday. I was really hoping someone would pick this dessert from The List and it finally happened! I visited New York City back in January and my friend told me stopping at Magnolia Bakery and trying their banana pudding was a must. She wasn’t wrong. I’ve had many dreams about that dessert ever since. This pudding is really easy to make, but it does take some planning ahead because the pudding needs to set before you can finish the recipe. Well worth the extra effort! I can’t believe they made this recipe public. I’d have taken it to my grave!

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White Chip Cran-Pistachio Cookies

Leah Short — Sat, 27 Dec 2014 14:26:02 +0000

Still posting from Cookie Baking Day, so bear with me! How fantastic are White Chip Cran-Pistachio Cookies for the holidays! Green, red, and white all in one cookie! That is exactly why they made the list for cookie baking day 2014. I just can’t resist getting all matchy-matchy festive this time of year. This cookie is filled with pistachio flavor, a slight tang from dried cranberries, and a touch of sweet from the white chip morsels. Pistachio lovers rejoice!

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Snickers Cheesecake Pudding Cookies

Leah Short — Thu, 30 Jan 2014 13:00:00 +0000

Cookies are just the best. You name the flavor, there’s probably a cookie out there for it. They’re so easy to make and what I like best is they’re portable! We had a Nashville Food Bloggers shindig not too long ago and I knew I would make cookies. Easy to bake, easy to carry, easy to eat. I like using cookies with pudding in the mix because they are so moist, so I chose Snickers Cheesecake Pudding Cookies! Two of my favorite flavors all in one cookie.

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Ultimate Coffee Cake

Leah Short — Mon, 06 Jan 2014 14:01:29 +0000

Y’all. This Ultimate Coffee Cake has me swooning like the first time I ever laid eyes on Bradley Cooper. (Any Alias fans out there?) A couple of weeks ago, I was playing “let’s see what’s in the freezer” and found the remaining dinner roll balls from this Savory Monkey Bread. I wanted to use them up and vaguely remembered a coffee cake from Paula Deen. Turns out I had everything I needed except for one ingredient. Easy enough. Let’s use up those rolls!

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Punch Bowl Cake

Leah Short — Mon, 08 Jul 2013 12:30:00 +0000

Saturday was a rainy, dreary day here in Nashville. Perfect for baking, if you ask me! This cake is long overdue for an appearance on the blog. Punch Bowl Cake has a lot of history in my family. My mom would make this cake for my Papa’s birthday and we’d have it for holidays, too. I’ve made it a few times as an adult and it brings back so many memories. It also helps that it’s quite delicious with not much work to put it together.

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Cake Mix Doctor®’s Yellow Cupcakes with Chocolate Fudge Marshmallow Frosting

Leah Short — Wed, 12 Jun 2013 12:28:02 +0000

You’ve all heard of The Cake Mix Doctor, right? She’s written several cookbooks taking cake mixes and doctoring them into fabulous new creations. Now Anne has come up with her own cake mix. One that tastes like it’s made from scratch and doesn’t need any doctoring. I had the chance to talk with Anne over the phone about her cake mixes. I was completely geeking out. I mean, I’m talking to The Cake Doctor! Not only did I talk to her, but she offered to personally deliver her cake mixes for me to try. To say I acted like a complete starstruck goober would be an understatement. She was super sweet and I’m so excited to share her recipe for Yellow Cupcakes with Chocolate Fudge Marshmallow Frosting with you and offer the opportunity to try her cake mixes yourself!

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Banana Pudding Poke Cake

Leah Short — Mon, 27 May 2013 17:49:11 +0000

Remember the Nilla Wafer dessert from last week and how I mentioned it came to be because of a dessert that didn’t? Well, this Banana Pudding Poke Cake is the dessert that I was writing about. For the holiday weekend (Happy Memorial Day!), I wanted to make a dessert to bring to my mom and her coworkers. Perfect excuse for me to make this cake. I love poke cakes. I’ve made strawberry and key lime, so now it was time to try banana pudding.

So, how’s it taste?

You know just the other day I was tweeting about how much I hate fake banana flavoring. I think it’s disgusting. Banana popsicles? Gross. Banana taffy. No thank you. (insert noise of a record scratching) Why in the world would I make a cake using that fake banana flavored pudding? I wanted to keep it true to the recipe, but I kid you not I had an internal battle that I should’ve used vanilla pudding right up until I poured it over the cake. After tasting the banana pudding on its own, I was certain I’d hate this cake and wish I had used vanilla and freshly sliced bananas instead.

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Mint Chocolate Pudding Cookies

Leah Short — Mon, 31 Dec 2012 19:33:40 +0000

You all know I’m a self-proclaimed chocoholic. I can’t get enough of the stuff. But you may not know how obsessed I am with it when combined with mint. Chocolate and mint are made for each other. What’s my favorite ice cream? Mint chocolate chip. What’s my favorite cookie? Well, it used to be these Mint Chocolate Chip cookies until I came across Mint Chocolate Pudding Cookies from my friend Julie over at Table for Two. Her blog is full of fantastic desserts and incredible photography, so I knew these wouldn’t disappoint.

So, how’s it taste?

Oh my word. They are the end all, be all of chocolate mint cookies. They are so chocolatey, yet the mint is just right. I don’t know what magic the pudding mix is working, but the level of chocolate is sinful. It’s so rich and decadent and the mint balances it out. You can smell the mint, but it’s not overpowering the entire cookie. They’re soft, too, which is how I prefer most cookies. I could not stop eating these. I seriously considered not including them in our batch of cookies that I send to friends and bring to work because I wanted them all to myself. I would have felt too guilty keeping these from the masses though!

We purposely make our cookies on the small side for cookie baking day since we have so many varieties, so feel free to make them larger. You can also save a sprinkling of the Andes mint chips to decorate the tops before they bake since they don’t show much. There’s definitely another batch of these in my future…and I may or may not be sharing!

Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Snickersnaps
Butterscotch Spice
Mexican Wedding

Mint Chocolate Pudding Cookies

by Table for Two
makes about 3 dozen

Ingredients:

1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package of instant chocolate fudge pudding mix
2 large eggs
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 cup Dutch-processed cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup Andes mint baking chips

Directions:

1. Preheat oven to 350F degrees. Line baking sheets with parchment paper.

2. Using a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.

3. Add the flour, cocoa powder, baking soda, and salt until just combined. Fold in the mint chips.

4. Drop cookie dough onto prepared baking sheet by rounded tablespoons and bake for 10 minutes or until set.

5. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely. Store in an airtight container for up to 5 days.

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Key Lime Poke Cake

Leah Short — Mon, 09 Jul 2012 16:45:33 +0000

If you’ve never heard of or tasted a poke cake, you’ve been missing out. It’s a cake you literally poke holes in so a filling can ooze down in it. I’ve been making a strawberry version for a long time, but for some odd reason haven’t ventured into other flavors. Enter Key Lime Poke Cake. Take a white cake, fill it with basically key lime pie, and finish it with a cool creamy vanilla-lime topping. It’s as if pie and cake had a baby.

So, how’s it taste?

It’s pretty freakin’ awesome if I do say so myself! It’s a sweet white cake smothered and injected with key lime pie. The only thing that’s missing is the graham crackers. I am not a fan of white cake, but gussied up like this I could eat the whole pan in one sitting! Ok, not really but I’d make a pretty good dent in it from trying. What I like best about this cake is that it’s so refreshing. It’s perfect for summer. The cake is sweet so it balances out the pucker from the filling, as it’s pretty tart. The original recipe gives you the option to add food coloring, which I did, and it turned it an odd shade of green. You can’t really see it in my picture, but I recommend the natural look. The filling is also pretty thick, so you can’t see it well in this picture as it didn’t drip down the holes as lovely as the picture over on Betty Crocker’s web site. I’m convinced they doctored their slice.

Instead of frosting like the original recipe, I used a different topping. Frosting would be too thick and too sweet for a cake like this. I opted for vanilla pudding mixed with whipped topping and speckled with lime zest for my cake instead. It’s much lighter and fits with the overall taste better. I made this cake for my mom and her coworkers and it received rave reviews. I had to hold myself back from eating a second piece when I delivered it. (Yes, I gave them a cake with a piece missing. I am a food blogger with no shame!) I decorated the finish cake (please forgive the phone pic) with strawberries, lime slices, and mint to set off the pale yellow topping.

Yield: 15 servings

Key Lime Poke Cake

Ingredients:

Cake
1 box white cake mix (I use Duncan Hines)
1 1/4 cups water
1 tbsp. vegetable oil
4 eggs

Key Lime Filling
1 can (14 oz.) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 tsp. grated lime peel

Topping
1 (3.4 oz) package vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping (a little less than one 8 oz. tub)
2 tsp. grated lime peel
fresh strawberries, optional for garnish
fresh lime slices, optional for garnish
fresh mint leaves, optional for garnish

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 1 hour.

5. For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping and lime zest into pudding mixture. Spread over cake. Garnish with fresh strawberries, lime slices, and mint, if desired. Refrigerate at least 4 hours.

cake by Betty Crocker
topping by Duncan Hines

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