I’ve heard of pudding cookies, of course, but I never thought much of them. That is, until I started this blog post and found all these delicious recipes on Pinterest. Not only are there endless options for pudding cookies, but they all look AMAZING!!

Here are 21 pudding cookie recipes to try right now!

1. Let’s start with a twist on a classic recipe. The chocolate chip pudding cookie. Who knew you could make a chocolate chip cookie even better?!

2. Let’s add a little more chocolate in there with the Quadruple Chocolate Soft Fudgy Pudding Cookies.

3. Oreo Pudding Cookies. Oreos and pudding?  My wildest dreams have come true.

4. White Chocolate Funfetti Pudding Cookies. What kid doesn’t like funfetti?  These will be sure to be gobbled up in no time.

S’more Pudding Cookies  You had me at S’mores.

6.  Sometimes you just want to stick with the classic. For those times, there are Vanilla Pudding Cookies.

7. The sweet and salty are such a great pair in these Butterscotch Chip Pudding Cookies. Yum!

8. Pumpkin Spice Chocolate Chip Cookies. A perfect treat for fall!

9. Sticking to the seasonal theme, next we have Peppermint White Chocolate Pudding Cookies.

10. Fruity Pebbles Pudding Cookies. Since there’s cereal in them these count as breakfast, right?

11. Crunchy on the outside, moist and chewy on the inside these Root Beer Float Pudding Cookies are full of  root beer flavor. Yummmm!

12. Strawberries N Cream Pudding Cookies. Now these sound amazing! I love strawberries and cream!

13. I’ve never met a lemon that I didn’t like so pass me these Lemon Pudding Cookies please!

14. Peanut Butter Pudding Cookies. With Reese’s Pieces these are cookies that E.T. will want to phone home about!

15. Vanilla Pudding Snickerdoodles. Just when I thought snickerdoodles couldn’t get any better!

16. Pistachio and White Chocolate Pudding Cookies. Perfect for Easter and St. Patrick’s Day! Or any time, for that matter. They look delicious!

17. Strawberry Pudding Cheesecake Cookies. Just look at the inside of these cookies. They look amazing!!

18. Staying on the cheesecake theme with Peanut Butter Cheesecake Pudding Cookies!

19. Lucky Charms Cookies. Another cookie that I’m counting as breakfast!

20. M & M Pudding Cookies! M & M’s make everything better, don’t they?

21.  There must be cinnamon and cheesecake in heaven because these Cinnamon Roll Cheesecake Cookies are heavenly!

I don’t know about you, but I’ve got a lot of new cookie recipes to try. I have now been convinced of the deliciousness of pudding cookies! Happy baking!

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The post 21 Amazing Pudding Cookies To Try Right Now! appeared first on TGIF - This Grandma is Fun.

Hey Everyone! It’s Dini from The Flavor Bender again! I hope you guys have had an amazing February so far and a very romantic Valentine’s Day weekend as well. I’m not too big on Valentine’s day, but any excuse for chocolate is a good one for me and that’s exactly what I did these last couple of weeks with this Self Saucing Chocolate Pudding, Rosemary infused French Chocolate Mousse and these Chocolate Eclairs! Today, I’m sharing another one of my favorite desserts coming your way from Italy – Layered Butterscotch and Chocolate Panna Cotta! With a beautiful, buttery butterscotch layer and a deliciously creamy chocolate layer, this panna cotta is perfect for any occasion, whether it’s a fancy dinner party or just a family gathering.

Butterscotch and Chocolate Panna Cotta: An easy to make layered Panna Cotta dessert, perfect as an everyday dessert or for a special occasion!

I do have a soft spot for panna cotta because they are a simple yet very impressive dessert to put together and can be personalized with different flavours and ingredients. Check out this White Chocolate Panna Cotta with Hibiscus syrup and this Coconut and, Lychee and Orange jelly that I have shared on my blog previously. But this Layered Butterscotch and Chocolate Panna Cotta is divine!

The base in this Layered Butterscotch and Chocolate Panna Cotta (the butterscotch base) is divided into two, and then chocolate is added to one and then butter with an extra bit of brown sugar are added to the other. Then you let the panna cotta set in a glass or a mold, and then either serve it in the same glass or unmold in onto a separate dish.

It’s super simple. This Layered Butterscotch and Chocolate Panna Cotta recipe will make 2 very generous portions or 4 smaller dessert portions.

Print

Butterscotch and Chocolate Panna Cotta

Servings 2 larger / 4 mini portions

Author Dini

Ingredients

• 220 mL / 1 cup whipping cream
• 150 mL / 5 fl oz half and half
• 3 tbsp cold water
• 1 ¼ tsp powdered gelatin
• 115 g / 4 oz brown sugar plus 1 tbsp brown sugar
• 42 g / 1.5 oz semi sweet chocolate chopped
• 2 tbsp half and half
• 2 tbsp unsalted butter
• Salt

Instructions

• Add the cold water to a small bowl, and sprinkle the gelatin evenly on top. Leave it to bloom (about 15 minutes).
• Lightly coat your molds with some vegetable oil. Use either two large 1 cup capacity glasses, or four ½ cup capacity molds.
• Combine the cream, half and half, a generous pinch of salt and 4 oz of brown sugar in a saucepan and heat over medium heat while stirring, until the sugar has completely dissolved.
• Add the bloomed gelatin into the warm milk mix and stir until the gelatin has melted. DO NOT BOIL. Divide this cream-gelatin mix into two and set aside.
• Place the butter in the empty saucepan and heat until melted. You could heat it further to turn it into brown butter if you like. Add the extra brown sugar, plus one portion of the cream-gelatin mix. Remove from the heat and whisk to combine. (You don’t want the oil in the butter to be floating on top. If this happens - whisk vigorously OR place the mix in an empty bottle with a secure lid and shake it well to emulsify the mix).
• Divide this butterscotch layer into the prepared molds. Place them in the freezer for about 40 minutes, or until the surface has just set.
• Combine the chopped chocolate with the 2 tbsp of cream in the saucepan and melt the chocolate over medium heat to get a smooth sauce.
• Add the second portion of the cream-gelatin mix in a stream while whisking, to completely incorporate the cream-gelatin mix into the chocolate. Do not boil. Set aside to cool down.
• When the butterscotch layer has just set, gently pour the warm chocolate layer on top. Divide evenly between the molds. (Adding warm chocolate will help it stick to the butterscotch layer at the bottom so that they will not separate when you unmold the panna cotta).
• Let it cool down to room temperature. Then cover and let it set in the fridge overnight till completely set and chilled.
• To unmold, place the glass or mold in hot water for a few seconds, OR under running water for a few seconds. Then hold it over a dish and gently shake to loosen it. If it’s doesn’t come out, wrap the glass or mold with a warm paper towel to warm up the panna cotta.
• Serve with whipped cream and berries.

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Here are some more recipes from The Flavor Bender

White Chocolate Panna Cotta with Hibiscus Syrup Pearls

Cinnamon Dessert Nachos

Mango Jalapeno Jam

The post Layered Butterscotch and Chocolate Panna Cotta appeared first on TGIF - This Grandma is Fun.

I  love Valentine’s Day. Love, LOVE Valentine’s Day. As soon as Christmas is over, I start looking forward to our family Valentine’s dinner. We have a candlelit dinner, with Easy Chocolate Caramel Fondue.

I am not that sorely tempted by Halloween Candy. But homemade candy…watch out! That does me in! I kinda made myself sick testing these two recipes, and it was totally worth it. So good. I have this silly notion that if I combine chocolate with peanuts, the protein will balance out the sugar. The theory doesn’t hold, but it makes me feel better when I indulge. And indulge you will when you taste these two great recipes that will be a perfect treat for your Valentine.
What I love about these two  recipes is that you can make a big batch in the crock pot (I love my crockpot and this is the one that I love!) and have 150 or more pieces of candy ready with only an hours worth of effort. So spread the love! Let all the people you care about get a special homemade Valentine gift from you! Nothing says it better than chocolate covered peanuts, right? It all started when I saw a pin for crock pot candy. What a great idea. The crock pot will melt the chocolate and it will stay melted while making the candy. I love this method found at Just a Pinch. After trying and loving this method, I adapted one of my own recipes and loved the results there as well. So today, you get a twofer! Two recipes for one.

And guess what? They both Rock!

Print

Crock Pot Candy - Original Recipe

Author Adapted by Made From Pinterest

Ingredients

• 2 16 oz jar roasted salted peanuts
• 1 12 oz. package semi-sweet chocolate chips
• 1 bar 4ozs. sweetened german chocolate (green packaging), broken into pieces 3 lbs. (two 24oz pkgs.) white almond bark, broken into pieces. (I found this at Walmart during the holiday season - You can use vanilla candy melts as well)

Instructions

• Put ingredients into a 4 or 5-quart crockpot in order as listed. Peanuts, chocolate chips, german chocolate, white almond bark.
• Cover and cook on LOWEST setting for 3 hours. DO NOT remove lid! Turn to warm and allow to cool slightly. Mixture will not be melted but will be soft.
• Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto parchment paper.
• Let cool thoroughly. Makes approximately 150 – 170 pieces.

We are happy to link this post to these great blogs: Lamberts Lately  – Living Well, Spending Less – Live, Laugh, Rowe – 52 Mantels – A Glimpse Inside – What’s Cooking Love

The post Chocolate or Chocolate Butterscotch Crock Pot Candy appeared first on TGIF - This Grandma is Fun.