Tag: butter

EASY CHERRY PUDDING FUDGE SQUARES

These simple treats are perfect for birthday parties or holidays- like Valentines Day! You can swap out one type of pudding for another to color-coordinate with the event. I found these boxes of Royal Instant Greek Yogurt Pudding at my local Kroger grocery store. They had several flavors- even grape for a purple fudge if you’d like! Use chocolate or butterscotch and mix in chopped nuts. I think it’d be good to use a banana flavored pudding and top with mini chocolate chips! For this fudge though, I was catering to a bunch of 7-year-old girls, so I opted for cherry pudding and added coloring to make it PINK. My daughter thought it was the best treat EVER! 
Easy {Cherry} Pudding Fudge Squares
adapted from Kraft’s Holiday Fudge Bites
  • 1 package 3.9 oz Pudding
  • 10-oz bag of white chocolate chips
  • 6 TBSP butter
  • 1/3 cup water
  • 3 cups powdered sugar
  • additional coloring and/or flavoring as you’d like! 
  • sprinkles of course
Assemble all ingredients. Prepare a square 8″ dish with foil or parchment paper. 
Put butter and water in a large glass bowl. Microwave for 1-2 minutes, until butter is melted and water is hot. 
Pour in chocolate. Microwave an additional 30-45 seconds. Whisk gently until mixture is smooth and resembles syrup. {Photo below.}
Add in pudding mix and stir to dissolve. Mix in any additional color or flavorings you’d like.
Add in powdered sugar, 1 cup at a time, stirring until mixture is smooth. Pour into prepared pan. Add sprinkles on top of the fudge, pressing down gently with the bottom of a spatula. 
Let cool completely before cutting into small squares. 

This is what the water-butter-chocolate combination looks like. Consistency resembles syrup. 

Apple Pie That is….TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER


PRESS
FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO
CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME
SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT
425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH
VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

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