Samoas Chocolate Pudding Trifles

Samoas Chocolate Pudding Trifles

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

I LOVE Girl Scout Cookies, my favorite are the Somoas. Every year I show my love and support by buying as many boxes of Somoas I can :) it's for a good cause after all ;). So whenever February roll around, I stack-up on these goodies.

Alas, February is quickly coming to an end, and soon March will be here, but before I bid it farewell... join me on my last journey for this month to 'Chocolate Land'. This trip is full of promises of the sweetest kind; dark chocolate pudding, bits of grated chocolate and caramel between layers of Somoas cookies topped with a chocolatey cream.   

The Chocolate Pudding
1 cup sugar
1/2 cup baking cocoa (I used 1 part dark & 1 part regular)
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. 

gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. 

Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Yield: 6-8 servings. (I covered with plastic wrap, pressing down to the top of the pudding, removing all air pockets and refrigerate it overnight.)

Pudding Source: Taste of Home

To assemble the Trifles
2 package  Samoas Girl Scout Cookie, broken into large pieces plus 6-8 halves or whole for garnishing
1/4 cup Chocolate Fondue or Chocolate Fudge Frosting
1 (8 oz. container) Cool Whip, thawed or 3/4 cup Whip Cream, whipped
1 tablespoon Chocolate Liqueur, optional
Caramel Ice Cream Topping 
1 Chocolate bar, grated  
6 - 8 Somoas Cookies halves or whole for garnishing

Mix fondue and cool whip until light and fluffy, add liqueur; set aside. 

Place in layer in this order: cookies pieces, pudding, caramel, cool whip mixture, grated chocolate, and pudding. Topping each trifles off with the cool whip mixture, caramel drizzles,  grated chocolate and cookie halve or a whole cookie.
 
What I Think: 
Any thing that's chocolatey is worthy of REPEATS!
This dessert is definitely one of them.

 
Just because February is ending soon; the chocolate indulgences don't have to stop. If you're just tuning in to my blog, every month I post at least 2 recipes dealing with chocolate, from the creamy white to the deepest dark that promise to fulfill  your chocolate fantasy delight. If you missed a trip, don't worry there still time to play catch-up; just look under the Chocolate Label to reach your chocolate destination. But to ensure you won't have that problem, subscribe now and follow me. I will take you on an trip you won't soon forget :)

ENJOY! Come again.... 
Linked To:
Shaken Together Life: {what's shakin' link party} 
Miss Information: I Freakin' Did It Friday  
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living  
I'm Lovin' It Fridays @ Tidy Mom 
Finding the Pretty & Delicious Linky Party #6. 
Marvelous Mondays @ This Gal Cooks 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
 Mop Up Mondays - I Should be Mopping the Floor 
Roxana’s Home Baking #chocolateparty   

 

Jumbo Chocolate Chip Turtle Pudding Cookies: Cookie Dough with Options

Jumbo Chocolate Chip Turtle Butterscotch Pudding Cookies 

Counterclockwise: Jumbo Chocolate Chip Turtle Pudding Cookies, Jumbo Triple Chocolate Chip Pudding Turtle Cookies, and Jumbo Marble Chocolate Chip Turtle Pudding Cookies

Hi everybody :)

    CRAVING COOKIES ?  TRY COOKIE DOUGH WITH OPTIONS!

I had plenty of turtles candies left over from the Chocolate Turtle Pudding Poke Cake, that I decided to use some in these cookies. I've seen the idea of stuffing cookies with candies and even other cookies done a lot on Pinterest.  So I had to join in on the bandwagon. I sandwiched the turtles between the chocolate chip cookies for a double chocolaty  delight.

I wanted to have a little fun with the color of the cookies also, so I made the first one; golden brown, the second; chocolate, and the last a marbleizing of the first two.  Let's get it stared...

Here's one of the Jumbo Triple Chocolate Chip Turtle Cookies; pull apart to reveal  the turtle goodness inside. 

Jumbo Chocolate Chip Butterscotch Turtle Cookies adapted Southern Living 1982 Annual Recipes

The Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon instant coffee granules
1 teaspoon soda
1/2 teaspoon salt
1 (3.4 ounce) box instant butterscotch pudding mix (not shown)
1 (12-ounce) package semisweet chocolate morsels (I used Ghirardelli Milk Chocolate)
1 cup chopped pecans
18 turtle candy pieces
 
Cream butter and shortening; gradually add sugars, beating until light and fluffy.

Add eggs and vanilla, beating well. 

Combine flour, soda, coffee granules, and salt; add to creamed mixture, beating well. Stir in  pudding mix, chocolate morsels, and pecans.

Shape dough into 1/4 cup balls, divide balls in halves. 

Place a turtle candies between the halves and press back together. Continue as directed in baking.

 From ball - 2 halves - 2 halves; 1 topped with turtle = 1 big stuffed cookie

Drop dough by scant one-fourth cupfuls onto ungreased cookie sheets. (I used a Silpat Baking Mat  Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 2 dozen (I got 18 BIG Cookies)

 What I Did and or Think:

The changes I made are in Bold Print, Italic, and Purple. Another great way to change up this recipe is to chop the turtle candies into pieces and add them along with the chips and nuts. Vanilla or cheesecake instant pudding can be used in the place of butterscotch, try the chocolate pudding mix with the chocolate version.

TIP:  To get the gooey center, press down on the center slightly when remove from the oven.

I also love to make cookies in advance, here's what I did:
  
Make Ahead Instrustions: adapted Make-Ahead Meals For Busy Moms  
Prepare and shape dough as directed.  Place the cookie dough on a large sheet pan in a single layer. Cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough in labeled freezer bags and freeze up to 2 months. Be sure to write the cooking directions on the bag.

To Cook:
Cover a large sheet pan with parchment paper and place the frozen cookie dough on it about 2 inches apart. Thaw the cookie dough at room temperature for 45 - 60 minutes. Preheat the oven to 375°F and bake for 10 minutes.
 


 

Jumbo Chocolate Chip Turtle Pudding Cookies (recipe shown above)

Below are 2 More Options:


















For Jumbo Triple Chocolate Chip Turtle Pudding Cookies add 2 tablespoons cocoa along with the flour mixture.

For Jumbo Marble Chocolate Chip Turtle Pudding Cookies combine the 2 to have a marbling effect.

The Taste: Wonderfully Delicious!! If you love chocolate, turtles, coffee and butterscotch flavors in your cookies, these cookies are for you!  ANOTHER GREAT REPEAT!


ENJOY! Come again...

Linked to:
 
Kathe With an E You're Gonna Love It  
Crazy Sweet Tuesday Crazy for Crust 
Trick or Treat Tuesday: Inside BruCrew Life 
Tasty Confessional: Crafty Confessions
Show Me What You Got Tuesday's at ODH 
The Winthrop Chronicles Link Party 
Tasty Tuesday (Food Only) @ Naptime Creation
 Sweet 2 eat Baking: Sugar Slice Sunday Link Party

Chocolate Turtle Pudding Poke Cake: My 100th Post!

Chocolate Turtle Pudding Poke Cake: My 100th Post!

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter

Today is my 100th post! YES! From the time when I posted Red Velvet Cake, my very first post to now. WOW! I didn't know NOTHING about blogging back then, I'm still learning now. I started out because I just wanted to share my joy of baking with the world. 

During the few months I been blogging, I notice my most popular post is the Red Velvet Poke Cake. So to celebrate, for days, I been thinking of a way to make an out-of-this-world-amazing chocolate poke cake. I think I accomplish my mission, Chocolate Turtle Pudding Poke Cake. Here's  what I did...

 Chocolate Turtle Pudding Poke Cake inspired My Recipes America's Favorite Food
 or online here.
 
The Cake:

 














1 (18.25-oz.) package devil's food cake mix
3 large eggs
1  cup milk, buttermilk , sour cream, or water
1/2 cup oil
2 teaspoons vanilla extract
1 teaspoon instant coffee granules 
1 tablespoon cocoa  + more for sprinkling pan

The Filling:

 














2 (3.9-oz.) package chocolate instant pudding mix (prepare as directed on the box)
1/2 cup Dulce de Leche (I used homemade following this recipe)
2 Tablespoon Kahlua, optional

The Topping:

 












1 (16-oz.) can ready-to-spread chocolate fudge frosting (save about 3 tablespoons for drizzling)
4 oz. (1/2  8 oz. container)  Cool Whip, thawed
5 (1.76-oz.) packages turtle candies (2 packages for garnishing) 3 turtles per pack or 15 turtles
Dulce de leche for garnish

DIRECTIONS 

For the Cake:
Preheat oven to 350°. Grease 13 by 9 inches pan sprinkle with cocoa. Set aside.

Beat cake mix and remaining ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. 

Pour batter into prepared pans. Bake at 350° for 30 to 32 minutes
Remove from oven.  Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

For the Pudding Filling:
Whisk together prepared pudding,  Dulce de Leche, and Kahlua, if desired, in a bowl until well blended.

Pour pudding over cake. (There will be some pudding mixture left over, so enjoy :).  Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours.

For the Topping:
Cut 6 turtle candies in half, and set aside for garnish. Dice remaining 9 turtle candies In a large bowl, fold cool whip into chocolate fudge frosting and diced candies. Spread over top of cake.

Drizzle with Dulce de Leche and fudge frosting over top; place turtle candies halves on top of each servings.

 
What I Think:
Although  I made the Dulce de Leche, it can be purchase at your local  supermarket.  It's very simple to make using the link provided,  just make ahead and refrigerate the day before. 

The Taste: The cake was DELICIOUS! It also best to serve this cake well chilled, so plan ahead or a day before serving.  The chocolate flavors intensify overnight!  This chocolaty sensation is definitely a GREAT REPEAT!  

For a more caramel taste, I think this would also be great,  just only using the Dulce de Leche for the filling. I think I'll try it that way next :)

ENJOY! Come again...

Linked to:
Feature Friday Link Party: Blissful and Domestic
Full Plate Thursday @ Miz Helen's Country Cottage 
Foodie Fridays @ Designs By Gollum
The Mandatory Mooch Tasty Thursday 
  @ 21st Century Housewife 
Food-Tastic Fridays @ Not Your Ordinary RecipesFoodie Friday @ Simple Living 
Simply Link Party: Simply Designing
Friday Flair Party: Whipper Berry
Foodie Friends Friday @ Foodie Friends FridayIt's a Hodgepodge Friday 
The Better Baker Weekend Potluck 
Show Case Your Talent  @What's Cooking Love
Shaken Together Life: {what's shakin' link party} 
Farm Girl Friday Blog Fest: Fresh Eggs Daily   
Miss Information: Freakin' Did It Friday  
 Strut Your Stuff Saturday @ Six Sister's Stuff
Something Swanky: Sweet Treats and Swanky Stuff Saturday 
Sunday Sweet Confessions: Mommy's Sweet Confessions  
Sweets for Saturday @ Sweet As Sugar Cookies 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Cupcakes Garden.: Just Desserts Thursday Link Party 
Sweet 2 eat Baking: Sugar Slice Sunday Link Party
Roxana’s Home Baking #chocolateparty   

Cinnamon Bread Pudding & a Bonus: Breakfast Is Served

Cinnamon Bread Pudding & a Bonus: Breakfast Is Served

Hi everybody :)

It's that time again, "Welcome to another Breakfast Is Served Sunday", if you're just tuning in to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post was a Pink Ribbon Recipe found here. 

While browsing through my cookbooks collection I found a  bread pudding breakfast recipe. 
I know bread pudding is usually associated with dessert, but the ingredients in this pudding might be a sweet way to start your day :) 

Today, I'm making use of homemade bread that I had in the freezer. So if you love baking  homemade breads, this recipe may be a great way to use some of it :)  Let's get it started...

Cinnamon Bread Pudding adapted The King Arthur Flour 200th Anniversary Cookbook

3 tablespoons butter 
2 cups Cinnamon Raisin Bread, cubed ( I used Multigrain Cinnamon Swirled Raisin Bread )
2 cups milk
2 eggs
1 teaspoon vanilla
1/2 cup maple syrup
1/2 teaspoon salt

Butter the slices of bread and then cut into cubes. Place in a buttered baking dish.

In a mixing bowl, beat the rest of the Ingredients together Four this mixture over the bread cubes.

Let it soak for 15 to 20 minutes while you preheat your oven to 350°F. Bake for 30 to 45 minutes (depending on the shape of your baking dish).

AND a Bonus Recipe YEAH!!!!   Morning Orange Drink

Morning Orange Drink adapted

1 can (6 ounces) frozen orange juice concentrate
1 cup cold water
1 cup milk
1/3 cup sugar
1 teaspoon vanilla extract
10 ice cubes
 
Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately. Yield: 4-6 servings.

What I Did and/or Think:
For the pudding; I baked the pudding in individual dishes, at 350 F for about 25 minutes. I drizzled extra maple syrup over top to serve.

For the drinks, I mix them up individually in a mini blender. The taste remind me of orange cream ice cream pop.  

Making bread pudding is another first, for me. I love trying new things, at times :) I think the pudding came out great. I also made a orange drink to serve with it, which I like also.
These were surprisingly really good REPEATS!

Now that I tried this recipe I would love to experiment with other bread puddings recipes. "Go forth and conquer" is my new slogan, one recipe at a time :)

ENJOY! Come again...

Linked To:
 
Scrumptious Sunday Recipe Link Party # 36 @ Addicted Recipes
Blissful And Domestic Sunday Blog Hop  
Nifty Thrifty Sunday  # 82
Everyday Moms Meals  #63
Think Pink Sunday #85 @ Flamingo Toes Get Your Party On
The Chicken Chick: Clever Chicks Blog Hop
Farm Girl Friday Blog Fest: Fresh Eggs Daily 
The Chicken Chick: Clever Chicks Blog Hop