Chocolate Bread Pudding. What could be bad about chocolate and bread pudding all mixed into one.
They are both the ultimate comfort food. I have been making this chocolate bread pudding for years. The recipe is adapted from an old Debbi Field’s Cookbook. I guess Debbi Field is good at making other things besides cookies, because some of the desserts in my Debbi Fields’ Great American Desserts are family favorites that I have been making for years. That I got about fifteen years ago, and I have used it so much. My husband’s all time favorite dessert, peanut butter mud pie with a peanut butter cookie crust, comes from that cookbook. I love the desserts in that cookbook and could go on and on, but I am supposed to be focusing on the chocolate bread pudding today. So, let’s get back to the chocolate bread pudding.
Bread pudding is a classic old fashioned dessert. It is also a great way to use up some of those odd pieces of bread that no one wants to eat. Enjoy!
Chocolate pudding dump cake ? Eat, Live, Run. Seriously…I don’t do this… I don’t want to give you the wrong impression.
I’m honestly not like this… I’m a good girl. I go to bed early, drink more water than wine (well, sometimes), I floss every day and always wear my sunscreen. Oh, and once in 10th grade, I totally read my entire United States history textbook just for fun. Like I said…I don’t do this. Well, except for this one time. Like I said, I’m a good girl. What are you waiting for? Chocolate Pudding Dump Cake Print this recipe! Ingredients: 1 chocolate boxed cake mix 1 small package chocolate pudding 1 1/2 cups milk 1 1/2 cups (large handful) chocolate chips Directions: Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Smooth batter into a greased 9 x 13-inch pan. Bake for 30 minutes, or until edges pull away from sides. Time: Rainbow Cake in a Jar. I’ve always had a penchant for sunshine in a jar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees.
Scoop about 1/2 cups of cake batter into five small bowls. The Whimsical Cupcake. Animal prints is something I never really got behind.
It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake.
I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. Like this: