Key Lime Pudding Cookies

Have I told you about my goodwill jeans? I sorted through a bunch of our clothes right after Christmas to take to our local goodwill store. There was this pair of jeans that didn't fit anymore. Anyway they got thrown on the floor but didn't make it into the bag to go to goodwill. So they got picked up and washed in the laundry. They then got folded and put away. Then I went to grab them to wear to work. I get them half on and realize that they are not the right jeans. What?

So I throw the jeans on the floor in a mini rage. Then you know what happens. They get picked up again, washed again.. then folded... and I try them on again. Another mini rage. Its a vicious cycle of jeans. It is my mission this week to get these jeans out of my life.

Want to know what makes you feel better about repeatedly trying on jeans that don't fit. Pudding cookies! If I could only bake one thing for the rest of my life it would be pudding cookies. Why? Well they always turn out perfectly... so moist and delicious. Plus there is always new varieties to try. I've done Banana Split, Chocolate Mint, and Raspberry Cheesecake. Now I've added key lime. These even have an extra secret. They have greek yogurt in them.

I know total pudding cookie victory right. So I suggest you make these... because you will love them. Meanwhile I'm off to corral those jeans.

Printable Version of the Recipe

Key Lime Pudding Cookies

Yield: 20 cookies
Ingredients

• 1/2 cup butter, softened
• 1/4 cup Key Lime greek yogurt
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 tsp key lime juice
• 2 eggs
• 1 box (3oz) coconut cream cook & serve pudding
• 1/4 tsp salt
• 1 tsp baking soda
• 2 1/4 cup flour
• 1 cup coconut
• 2 Tbsp key lime zest

Cooking Directions

1. Preheat oven to 350 degrees.
2. In a large bowl cream together the butter and key lime yogurt.
3. Add the brown sugar and the white sugar to the butter mixture. Mix until everything is well combined.
4. Add in the key lime juice, eggs, and pudding. Mix again.
5. In a separate bowl combine the flour and baking soda.
6. Add the dry ingredients to the wet mixture. Mixing again until everything is combined.
7. Lastly add the coconut and the key lime zest.
8. Measure out 2 Tbsp per cookie, and round each cookie into a ball.
9. Bake for 8-10 minutes.

Recipe Source: Laura's Baking Talent

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Key Lime Pie Bars

I'm not sure about everyone else, but we are getting a little snow crazy here.  This week we still had one really bad day of snow. The kind when you pull into the garage after driving home from work... and then just sit there for a minute with a sigh of relief. The weather has also been cold and then warm (translation high 20s). There is also just snowbanks everywhere. I almost hit one every time I back out of the driveway. Insert Jim's cringe here.

The accumulation of this has made us (insert mostly me) very stir crazy. Last weekend we went to the outlet shopping and the Lego Movie. Yesterday we went to see my niece's basketball game and to Barnes and Noble for a few hours. I checked out some decorating books and some food photography books. Anyone else love some Barnes and Noble downtime?

Ultimately I want to leave for Florida right now. Enjoy some sun and some sand. Ahhhh! So I'm transporting myself and you to Florida temporarily with these Key Lime Pie bars. As you may have guessed its key lime pie week in general.

I was so excited to find these key limes at our local grocery store. I hadn't seen  a "real" key lime before. They are so cute and small... its like they automatically transfer Florida sun to you.

So if you are feeling the snow crazies try these key lime pie bars.

Printable Version of the Recipe

Key Lime Pie Bars

Yield: 9X9 pan
Ingredients

• 1 cup (6 crackers) graham cracker crumbs
• 1/4 cup melted butter
• 2 (5.3 oz containers) key lime greek yogurt
• 1 can (14 oz) condensed milk
• 5 egg yolks
• 1 Tbsp key lime zest
• 1/4 cup key lime juice

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Spray a 9X9 pan with spray butter.
3. Pulse the graham crackers in a food processor until they are really fine.
4. Add the melted butter to the food processor. Pulse 4-6 times until the mixture starts to stick together.
5. Line the 9X9 pan with the graham cracker mixture. Flatten it out so it is even over the bottom.
6. Put the egg yolks in a small bowl and whisk them a few times with a handheld whisk or a fork.
7. In another bowl squeeze in the key lime juice. The juice is acidic so you may want to wear gloves. Strain the juice to make sure all the seeds get out.
8. In a large bowl add the yogurt, condensed milk, whisked egg yolks, lime zest, and the strained key lime juice.
9. Mix everything together with a large spoon by hand.
10. Pour the mixture into the 9X9 pan over the graham cracker crust.
11. Even out the mixture in the pan.
12. Bake for 18-20 minutes.
13. Take out of the oven and let the pan cool. Then put it in the fridge for at least 1 hour. 

Recipe adapted from Dannon. 

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This post needed to be shared, its almost like righting a wrong. When I decided to do pudding week about a month ago, it was suppose to include this pudding. If you have ever watched Gilmore Girls than you know that the relationship between Lorelai and her mom is a little strained. A big part of the series is that every week Lorelai has to go to Friday night dinner at her parents house.

The process of going to this dinner almost kills Lorelai every week. However there is one week part way through the season, that her mom makes pudding in a fancy dish for dessert. Normally Mrs. Gilmore has elaborate meals and elaborate desserts. So Lorelai sees this as a "sign" that her mom is making an effort. In the end their relationship continues to be rocky. However there is still hope in chocolate pudding in a fancy dish.

Anyway I got done watching this episode and I was craving homemade pudding... and I decided it would be great to do a whole pudding week in fact. However the week came and I did pudding cake, rice pudding, and then I switched this pudding for chocolate peanut butter avocado pudding. Don't judge me to much. The other pudding is very good and is healthy for you. However I felt that life was not quite complete, because I never made my perfect traditional homemade chocolate pudding.

Has anyone else seen the Lego movie? We went this past weekend and I was pleasantly surprised. I thought it was going to be a boy movie all the way. I loved Unikitty. I was in the middle of taking pictures of this pudding and looked up to see that Harry had somehow gotten outside. He is the exact opposite of Unikitty at this moment.

Printable Version of the Recipe

Homemade Chocolate Pudding

Yield: 5 cups
Ingredients

• 1/2 cup sugar
• 3 Tbsp cocoa powder
• 1/4 cup cornstarch
• 1/8 tsp salt
• 2 3/4 cup milk
• 2 Tbsp butter
• 1 tsp vanilla

Cooking Directions

1. Put the butter and vanilla close to the stove, these will be added last but you will want them ready to go.
2. In a medium size saucepan add the sugar, cocoa powder, cornstarch, and salt.
3. Mix the dry ingredients.
4. Put the saucepan on medium high heat and start to slowly add the milk. Add in about 1/2 cup increments. Stirring after each addition of milk.
5. Bring the mixture to a strong boil. Stirring constantly.
6. Keep stirring and cooking at a boil until the mixture becomes thick enough to coat the back of your spoon.
7. Take the mixture off of the heat and add the butter and vanilla. Stir until the butter is completely melted.
8. Pour into the dishes that you plan to serve the pudding in.
9. Refrigerate until ready to serve.

Recipe adapted from allrecipes. 

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Rocky Road Cookies

In the summer I love to go walking with Ginny. If we have enough time on the weekends I will even take her for two walks, since we love it so much. However walking in the winter especially this winter has been too dangerous. I can barely walk on the icy roads let alone try to walk with Ginny dog. 

Walking is my way to stay fit and not gain about a gazillion pounds from the blog, so I needed a winter fix. We have a treadmill in the basement, but I dreaded going down there. I ended up finding the first season of Gilmore Girls at Walmart for a really good deal. So I got it under the assumption that I could only watch it when I was on the treadmill.

I have finished the first season now... so I'm celebrating with Gilmore Girls week on the blog. These cookies are specifically for Dean. Don't we all love Dean (at this point in time we are ignoring married Dean). He is the perfect first boyfriend. He is tall, handsome, and loves Rory for being Rory. Anyway there is a scene where Rory brings Dean some of Sookie's Rocky Road Cookies. I have had some version of these cookies in my head since that scene. What can I say I am constantly thinking about food, even or should I say especially when I am on the treadmill. 

I was originally going to make these as a pudding cookie with a chocolate pudding base. However I didn't think that Sookie would use pudding in her cookies. I mean she is Sookie right? I found this recipe on the web and I was super intrigued by the lack of flour. So I made them and they were so yummy.. I knew that Dean would approve. 

Printable Version of the Recipe

Rocky Road Cookies

Yield: 12 cookies
Ingredients

• 3 cups powdered sugar
• 2/3 cup cocoa powder
• 1/4 tsp salt
• 1 Tbsp vanilla
• 3 egg whites
• 1 cup chocolate chips
• 1/2 cup walnuts
• 1/2 cup mini marshmallows

Cooking Directions

1. Line two cookie sheets with parchment paper
2. Whisk together the powered sugar, cocoa powder, & salt.
3. Add the vanilla and the 3 egg whites to the dry mixture. Whisk on low speed until the ingredients are well combined.
4. Add in the chocolate chips and walnuts. Mix them in by hand.
5. Fill the cookie sheet with 6 cookies, each about 2 tbsp.
6. Add 3 marshmallows to each cookie.
7. Preheat the oven to 350.
8. Put the cookie sheet in the fridge for 5 minutes, this will cool and solidify the cookies.
9. Bake the cookie for 12 minutes.
10. Let the cookies rest on the pan for 3-4 minutes before transferring to a wire rack for them to cool completely.

Recipe adapted from Fifteen Spatulas

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Tzatziki Dip

We are addicted to the Olympics right now. My favorite is the figure skating. I am amazed at the teenage phenom from Russia. Wow is that girl flexible. To be that young... who am I kidding... I couldn't do that even when I was her age...

I also loved watching the disbelief that Sage had as he won the first gold for the United States. I also just have to smile at all of his "whoas", "gnarly", and "your boy" comments. My heart also goes out to all the competitors that didn't do as well as they wanted to. They all put in so much effort and time.. its like I want them to all win Gold.

So enough with the Olympics recap. I decided to do Tzatziki Dip because it is a greek dish, and as we all know the Olympics started in Greece. Whenever we go to a Greek restaurant the first thing Jim asks for is lots of Tzatziki. Its kind of expensive to get in the store so I was excited to see I could make it relatively inexpensively and in larger qtys at home.

This isn't the first time that Tzatziki has made an appearance on the blog. It is a main component in these Greek Coliseum Dogs. Oh... I can't wait for summer grillin' season to start again.

When I was shopping for ingredients I needed to get some Dill. They had these herb plants on sale. It ended up being cheaper to get him than cut dill.  Love deals like that. So here is Mr. Dill. He is our first attempt at an herb garden. I know he doesn't look great.  He got a little shocked by the 8 degree weather and the over-friendly dog that decided to sniff him on the way home in the car.

Ingredients

1 large cucumber
1 tsp kosher salt, divided
1 cup plain or vanilla greek yogurt (2 5.3 oz containers)
1 clove garlic, pressed
2 - 3 sprigs fresh dill (about 1 tsp)
1 Tbsp lemon juice
black pepper to taste (1/16 tsp)

Peel the cucumber. Then grate the cucumber into a medium sized bowl. Take the grated cucumber and put it into a strainer. Press the cucumber with a large spoon to get out the excess water. Press several times in different areas of the strainer.

Add 1/2 tsp of the kosher salt and sprinkle on the cucumber. Mix the salt into the cucumber. Then set the strainer with the cucumber in the sink to let it drain while you combine the rest of the ingredients.

In the original medium bowl combined the greek yogurt, remaining 1/2 tsp kosher salt, garlic, dill, and lemon juice.

Retrieve the cucumber from the sink. Press it one more time with the large spoon to get out any additional water out. Add the cucumber to the yogurt mixture and mix everything together. Add black pepper to taste, I used a little less than 1/16 of a tsp.

Put in the fridge for 1 hour.

Eat and Enjoy!

Recipe Source: Laura's Baking Talent

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Russian Blini

Anyone else watching the Olympics? I hope so, because its officially Olympic Week on the blog. We have had it on pretty much non stop since Thursday. I was amazed by the little girl in the opening ceremonies. She had to be fearless to do some of those aerobatics. I also loved the technology behind the map that changed countries. We watched them with a big bowl of guy catching chili. The perfect cold weather comfort food.

In honor of the Olympics being in Russia, I wanted to do a Russian dish on the blog this week. My first thought were these snowballs... which are also called Russian Teacakes.

I then decided that blinis would be fun. I was a little nervous to try them. I however found that they were actually really easy to make. Plus you get to do this cool swirly thing with the batter in the pan. It makes you seem like a professional.
 

The fun thing with blinis is that you can make them sweet or savory. We went sweet serving them with raspberry jam  and apple pie filling. The ideas for toppings are limitless: mushrooms, salmon, hazelnut spread, cream cheese or avocados.


Ingredients

2 eggs
2 cups milk
1 Tbsp sugar
1/2 tsp salt
1 3/4 cup  flour
2 Tbsp vegetable oil

Whisk together the eggs, milk, sugar and salt in a large bowl. Whisk in the flour gradually. Put about a 1/4 cup of flour into the batter at a time. Whisk after each addition of flour until it is fully integrated.

The batter should be runny. A little thicker than water. Start warming a medium sized frying pan over medium heat. I used a 9 3/4 inch pan. Depending on your pan you may need to add oil. Once the pan is warmed take it off the burner and pour in 1/3 cup of batter. Swirl the batter around the pan till it covers the entire pan.

The center of the pancake will start to bubble when it is ready to flip. This will take 2-3 minutes for the first blini, and like a minute for the later ones. Flip the blini and cook the other side for approximately 30 minutes. Repeat the process with the remaining batter. If you used oil, then you may want to oil the pan again.

Recipe makes approximately 10 blini.

Eat and Enjoy!

Recipe adapted from Russian Bites.


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Chocolate Fondue

For New Years Eve we loved this cheese fondue. It was such a fun way to celebrate. I knew that my chocolate side would come out soon and I would need to try chocolate fondue. Well it happened just in time for Valentine's Day.

Chocolate Fondue is super easy to make... and it is a great way to share a dessert with your special Valentine. I mean you can't help bonding as you try to work together to get out that lost marshmallow.

Aren't these ramekins so cute... Want to win a set? Check out my Strawberry Chocolate Bread Pudding post for a chance to win a set. They are so cute and fun.

Want to know who helped me prepare this post. Tonky cat.

What is your favorite thing to dip in fondue? I chose to have strawberries, oranges, marshmallows and cut up bread pieces. Some other fun ideas are graham crackers, cheese, rice krisipies, or bananas.

Ingredients

63 chocolate kisses (10.4 oz)
4 Tbsp milk
1 tsp vanilla

Prepare a double boiler. If you don't own one you can place a heat safe bowl or another pan over another pan with boiling water. Heat the double boiler using medium high heat. Add the chocolate kisses, milk and vanilla. Stir the mixture continuously until it is completely melted. If the chocolate seems too thick, add more milk.

Transfer to a fondue pot, and keep warm with the candle. Serve with tasty dippers.

Recipe Source: Laura's Baking Talent

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Strawberry Chocolate Bread Pudding + Giveaway

When I was thinking about Valentines week... I kept going back to red fruit and chocolate. I already shared these Raspberry Cheesecake Pudding Cookies. They would be perfect to pack in your Valentine's lunch or perhaps for that school party.  For dinner though you want something a little bit richer and a touch more decadent.

In jumps this Strawberry Chocolate Bread Pudding made with Strawberry Lucky Leaf Pie filling. Lucky Leaf sent me this recipe. It looked fantastic, but the cherry chocolate combination reminded me of the Chocolate Cherry Ganache pie that I made around Christmas.

So I decided to mix things up and use macadamia nuts and add a little coconut.  I figured a little tropical twist would be perfect. Plus I'm a food blogger.. its kind of in the job description to change things up. The great thing about this pudding is that using the Lucky Leaf Pie Filling makes it super easy to make. That leaves you with more time to spend with your Valentine!

Don't you love these cute ramekins? Me too. There are actually four colors in the set. They really brighten up the room.  Since I've received these they have been in constant use. Lucky Leaf will send one of my lucky readers a can of Lucky Leaf pie filling, a recipe card and a Rachael Ray Bubble & Brown Square Singles Stoneware set. #LoveableLuckyLeaf

Ingredients

3 eggs
1 1/2 cups milk
1 1/2 tsp vanilla
6 medium croissants, baked and cut horizontally
1 cup chocolate chips
1 21 - ounce Luck Leaf Strawberry Pie Filling
1 cup macadamia nuts
1 cup coconut

Preheat the oven to 350 degrees.

Spray a 9X9 pan with spray butter. In a separate dish whisk together the eggs, milk, and vanilla. Put the cut croissants in the dish for 1.5 minutes, flip them, and then soak them for an additional 1.5 minutes.

Put bottom half of the croissants (cut side up ) in the prepared 9X9 pan. Sprinkle with half of the chocolate chips. Next spread half of the can of Lucky Leaf Pie Filling over the croissants and chocolate. Then sprinkle the pie filling with half of the nuts and  half of the coconut.

Form a new layer in the pan with the remaining cut croissants. Then add the remaining chocolate, pie filling, nuts and coconut. Pour any remaining egg mixture over the top of the dish.

Bake for 40-45 minutes.

Serve warm or chill.

Recipe Adapted from Lucky Leaf.

Lucky Leaf provided me with a sample for this recipe at no cost, but all opinions are my own. 


Want to enter the giveaway? Use the rafflecopter box below. It can be slow to load, so please be patient.

If you have never used rafflecopter before here are a few tips. You have to start out by logging in, which you can do with your email or facebook account.  The first and only mandatory entry is to leave a comment on this post telling me what you would make with your Lucky Leaf Pie Filling.

If you do that and click enter on the submission you are entered. Want more entries then you can follow the list in the rafflecopter box below.

The contest is open to US residents only. The winner will be contacted by email and will have 48 hours to respond, if they do not respond a new winner will be selected.


a Rafflecopter giveaway







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Raspberry Cheesecake Pudding Cookies

I would like to officially declare that it is Valentines Week on the blog. Now I have to warn you that your new Valentine may be these cookies. These cookies have been in my head for months. I just never got the chance to try them out. I made my first attempt last weekend. I thought that I could use raspberry jam mixed with cheesecake pudding. They tasted good, but they were this weird gray color.

Luckily I have endless testers at Jim's work, so they were just sent with him. One possibility was to just die them some shade of pink. They would taste good and look good, but I wasn't really happy with that idea. I went shopping on Friday and the goal was to stock up for the weekend and the super bowl. Which of coarse ends up with me slowly walking down the baking aisle.

Its really like the baking aisle calls my name when I get into the store. Laura come look at me... I may have changed. My thoughts were that maybe I could find dried raspberries or raspberry chocolate chips to help give the cookies a little punch. That was when I saw it.... Jiffy Raspberry Muffin Mix. It was like the clouds parted and there were dancing unicorns.

Don't judge my dancing unicorns... I've been stuck in a polar vortex since before Christmas. Anyway I brought home the Jiffy Muffin Mix and was sitting this morning with a pad of paper and the muffin mix and I'm scribbling away. My husband didn't even ask what I was doing... he knows better. I was trying to get all my dry, wet, sugar ratios aligned.

I mixed together my first batch and did a test cookie. Always do one test cookie if you are unsure of a recipe... it can be a life saver :) It was a little too moist but delicious. So I added more flour and some white chocolate chips did another test cookie. It came out and was BEAUTIFUL and looked AMAZING. I did a cookie dance in the kitchen. Then shared the warm cookie with Ginny. Its my secret way of helping with the calories...

So make these for your Valentine... let these cookies by your Valentine... or just make them because they are PERFECTLY DELICIOUS!

By the way come back on Wednesday because I'm doing a GIVEAWAY!

Ingredients

2 boxes (7oz) Jiffy Raspberry Muffin Mix
1 1/4 cup flour
1 tsp baking soda
1 cup butter
1 cup brown sugar
1 tsp vanilla
1 pkg Cheesecake Instant Pudding
2eggs
2 cups white chocolate chips

Preheat oven to 350 degrees.

In a medium sized bowl mix together the raspberry muffin mix, flour, and baking soda. Set aside.

Mix together the butter and brown sugar. Once combined add in the vanilla and pudding mix and mix. Then add the eggs and mix well.

Add the dry ingredients, and mix them into the batter. Lastly add the white chocolate chips and mix again.

Measure out 2 Tbsp of dough and round it into a ball and place on the cookie sheet. You can do 6-8 per cookie sheet. Bake for 8-10 minutes. Cool cookies on the cookie sheet.

Makes 2 dozen cookies.

Eat and Enjoy!

Recipe Source: Laura's Baking Talent

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