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{Sponsored Post} #NoBake Chocolate Peanut Butter Pudding

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Chocolate Peanut Butter Pudding | Licious Food

Full Dislosure: I have been compensated for this post.

At the time of this posting you have 17 more days to enter! Davidson’s Safe Eggs is having a No Bake Contest.

The Grand Prize Winner will receive a prize package including a trip for two to Florida, accommodations for two days and three nights at a luxury resort, a $1,000.00 USD travel stipend, a Calphalon Non-stick 9-Piece Cookware Set, set of 4 Ici Silicone Tools, Chef Giuliano’s cookbook, Hazan Family Favorites, free Safest Choice Eggs for one year and of course, a cooking lesson and delicious meal prepared by Giuliano – all valued at more than $5,000.00 USD. It sounds like a whole lot of awesome!

Your No Bake submission should include a no-bake recipe that uses eggs, (preferably Davidson’s Safest Choice Eggs) as an ingredient and not require any oven cook time. What are Safe Eggs? “Davidson’s Safest Choice® Eggs are pasteurized in their all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.”

So if you are like me and raw eggs make you leery. Especially when you make items that require eggs that are not cooked. Say for instance; French buttercream, mayonnaise, aoli, meringue, royal icing, marshmallows … you get the idea. Yes, I know in theory that it is perfectly a-ok to eat but the knowing in advance that the eggs are safe since they are pasteurized prior to using makes me a lot less anxious about consumption.

Sidetrack for a moment … marshmallows would make a great no bake entry, just not the ordinary variety.

So get those thinking caps on and be sure to enter – times a wasting! All the rules can be found on Davidson’s Safe Eggs Facebook page.

Today’s posting was to be about awesome Chocolate Peanut Butter Frozen Custard Pops … well I forgot to add the awesome aka as an ingredient so now it’s pudding. Still good and great in my belly – just not custard. I from time to time go on a chocolate peanut butter binge. I am talking eating a bag of Reese’s or Peanut Butter Pie with chocolate topping. What is it about PB & chocolate? Why is it soooo good? Why can’t I stop at one? I know the answer to that question …

The richness of the peanut butter pairs well with the chocolate. It makes for great tasting pudding. It can be eaten alone or try making parfait cups. To make the parfait cups; layer the chocolate peanut butter pudding in between graham cracker crumbles and whip cream. De-lic-ious! You can also use the pudding as a filling for a pie or make your own frozen pudding pops.

Chocolate Peanut Butter Pudding Pop| Licious Food

I am working on some exciting changes for my blog and I hope to reveal all in my next posting!
Until Next Time,

Chocolate Peanut Butter Pudding
Adapted from Taste of Home Homemade Frozen Custard
Makes 4 cups

2 cups 2% milk
1/2 cup plus 2 Tablespoons granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
pinch of salt
2 eggs (Safe Eggs but of course)
3 oz of 60% bittersweet chocolate, chopped
1/3 cup peanut butter, smooth
1 tablespoon vanilla extract

In a large saucepan, add milk and heat until is scalding (between 175 to 180 F). Stir in the the next three ingredients; sugar, cornstarch and salt. Continue to stir until dissolved.

Temper the eggs with a small amount of the hot liquid before slowly whisking into the milk mixture in the saucepan. Whisk constantly. Continue to cook and stir over low heat until it reaches 160 F and can coat the back of metal spoon or heat proof rubber spatula.

Remove from the heat. Add in chopped chocolate, peanut butter, and vanilla. Whisk until chocolate has melted and both chocolate, peanut butter, and vanilla has been evenly distributed throughout.

Prepare an ice-bath to Cool pudding quickly or if ice-bath. An ice-bath is achieved by placing pan in a bowl of ice water; stirring pudding for at least 2 minutes. Transfer to a large bowl. Cover and refrigerate – be sure to Press plastic wrap onto surface of the pudding. Refrigerate for several hours or overnight before serving.

*** To make pudding pops, after ice-bath pour warm pudding into pop molds and freeze until firm.


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Brownies| Licious FoodToday’s post is about three things that are on my to do list. Brownies, The Leftovers Club, and a cookbook review. I decided to roll it all up in one post. Kaboosh!

First up … BROWNIES. I am searching for the perfect brownie recipe. It’s a noble quest; a worthy quest. Do you have a recipe I should try then be sure to comment below or send me an email. I would love some feedback.

I want the perfect chocolatey chewy with a touch of cakiness. Oh, and don’t forget the shiny top. The perfect brownie has to have a SHINY top! The building block to a brownie a la mode, Turtle Brownie, Cheesecake Brownies …

There a few things I am serious about and that is burgers, cupcakes, and brownies. There are many greats but there are also some duds. There is no joy in Mudville when you experience a sub par burger, cupcake, or brownie. I can’t explain what makes it crapola but your taste buds sure can.

Next, this is my contribution to The Leftovers Club.

I decided to join The Leftovers Club thanks to Kelly at Kelly Bakes. I met Kelly at Eat Write Retreat. She was a fellow volunteer and also extremely cool. She told me about a way to network with fellow bloggers through The Leftovers Club.

I did say I want to practice networking ( I might have just said it to myself) but it is true. I suck at networking. I am an introvert for the most part. If my job did not require that I talk with others then I more than likely would never talk. I give good phone voice in case you are wondering – ha!

Talking to others and DON’T even start with crowds … it can start the flutters and sweats like only anxiety can do. I think the thought of being thought of as lacking or an idiot makes me get all kerfuffley.

Essentially, I need to get out of my head.

I strongly feel the need to connect with other bloggers and pick their creative brains and become inspired. Inspiration is usually found around you or so they say. In order to do that I have to surround.

Lastly, this recipe is from this great cookbook that I picked up about baked goodies!

The cookbook is by Kim Ima and is entitled “The Treats Truck Baking Book: Cookies, Brownies, & Goodies Galore!” It’s a great cookbook and everything I have made thus far has been fantastic … chocolate chip cookies, devil’s food cake, and brownies.

I can’t wait to take on a pie or two. This is great for any baking skill set. The recipes are easy peasy along with ingredients that can be found at your local grocery store. It’s a keeper! I am eyeing the Kitchen Sink Crispy Squares treats for my next session in the kitchen. Did I mention I am suppose to be losing weight?

Want to try this brownie recipe? Head on over to The Daily Meal and make Kim Ima’s delicious Brownies. This is the same recipe featured in the cookbook and I did not make any changes except adding crushed toffee in the middle.

I enjoyed the richness of the brownie and I would say it’s in my Top 5 but alas it’s not the Holy Grail brownie of my dreams.

Until Next Time,

Chocolate Wasted Cupcakes

Chocolate Wasted Cupcakes| Licious FoodIt’s that time again … yep, I am talking about my birthday. Another year older and all that jazz. Happy to be alive and such but the getting older not so much. Father Time and I have a love/hate relationship.

I know it shouldn’t be about gifts but I do love them so! Hi, my name is Jennifer and I love gifts, lots and lots of gifts. Big surprise. My birthday was a couple Fridays ago and I spent it going to a second job interview while also doing nothing.  On the positive, I did not cry hysterically and mope in the bed. I’m known to do that. This year hasn’t been what I expected but when does life ever go according to plan? Seriously.

Let me tell you what did go according to plan, these cupcakes. In my Dave Chappelle voice, “It’s rich, bitch!” Can you tell I watch alot of tv? I do, I totally do. I own it.

The cake portion is dark chocolate and moist, great flavor. When coffee is added to chocolate you know it’s going to be a great thing. The next step in this “wasted” glory is dark chocolate cheesecake filling – thanks Kraft Philadelphia Dark Chocolate Indulgence! Finally topped with a Caramel Chocolate Ganache. Oh. Em. GEEEEEEE. This Ganache is the Holy Grail of Goodness and possibly “diabeetus”.

Cooking Fail alert!  The caramel the first time was cooked too long so when I added the cream it turned into a “hard crack”. I lost a good whisk to the Hard Crack Tragedy of 2012. RIP.  Cooking on electric sucks at times. Feels like Goldilocks trying out the three bears’ porridge; “It’s too hot”, “It’s too cold”, and sometimes I get “it’s just right.”

Chocolate Wasted Cupcake is worth all the trouble and then some since the taste had me talking in tongues and exclaiming to myself, “damn, I’m good!” Modest Mouse that’s me. 🙂

So to all my fellow Virgos, “Happy Birthday!”


Chocolate Wasted Cupcakes
Makes 12

Chocolate Cupcakes
Adapted from Sweetapolita Classic One Bowl Chocolate Cupcakes

3/4 cup all purpose flour
3/4 cup granulated sugar
1/4 cup dark cocoa powder ( I used Hershey’s Special Dark)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon Birds Custard Powder (if no custard powder, cornstarch)
1/2 teaspoon salt
1 ounce Unsweetened Chocolate, melted
1/3 cup sour cream, room temperature
1/4 cup plus 1 Tablespoon brewed coffee, hot
3 tablespoons vegetable Oil
1 egg, room temperature
1/2 tablespoon Vanilla Extract

Directions:  Preheat oven to 350. Melt your unsweetened chocolate in microwave. Line your cupcake/muffin pan with cupcake liners, set aside. I typically set my microwave to power level 5 aka 50% and start with 1 minute and 30 seconds and increase by 10 seconds until melted. Sift all the dry ingredients together into a large mixing bowl or your stand mixer bowl(Flour to Salt). Add all wet ingredients to dry mix and mix/blend with your mixer until incorporated, approximately 3 to 5 minutes. Place batter into the cupcake liners; fill the batter half way. Bake cupcakes approximately 14 to 17 minutes. Once you start smelling Chocolate goodness check them to see if they are ready. I use the toothpick trick to test my cupcakes. Let the cupcakes cool; approximately one hour to one-half hour.

Whipped Chocolate Ganache Frosting
Recipe from The Boy Who Bakes

8 ounces of dark chocolate (60-70% Cocoa Content), chopped
3/4 cup heavy whipping cream
1/2 cup granulated sugar
1/8 cup water
1 tablespoon light corn syrup
1 cup unsalted butter, chopped/cubed

Directions:  In a large glass or metal bowl (heatproof) place chopped chocolate and set aside. In a small saucepan add sugar, corn syrup, and water. Cook until it starts to bubble or registers 350F on candy thermometer (5 to 8 minutes). Remove from heat and let cool for one minute. While stirring the sugar syrup mixture add the whipping cream and stir for additional two minutes. Pour caramel cream mixture over the chocolate. Let the chocolate melt; approximately 5 to 7 minutes. Stir caramel and chocolate together until mixed well. Using either your hand mixer or stand mixer whip butter into the chocolate caramel. It should resemble mousse; a light and airy texture. If you can’t get that airy texture place the ganache creation to the refrigerator for at least 30 minutes and then try whipping it to get that mousse like texture.

Assembly of Cupcakes
1. Core the center of cupcakes out. Keep the cored pieces to either use as garnish (cake crumbles) or just add it back to the cupcake once you pipe the cheesecake filling into the cupcake.

2. Take the Philadelphia Dark Chocolate Indulgence and place into a sandwich bag. Snip off a corner and pipe the cheesecake filling into the cupcake.

3. In a large pastry bag with your favorite tip add the whipped ganache and pipe onto the cupcakes. Voila! Serve promptly or refrigerate until ready to eat. These cupcakes will need to be refrigerated!

Notes: Room temperature sour cream. I simply take out the measured sour cream and set on counter 30 minutes prior to baking. Room temperature egg – I place egg in hot tap water for five minutes prior to baking.

Lemonade Pie

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Lemonade Pie |  Licious FoodI proudly present to you a perfect dessert for summer – Lemonade Pie! This pie is a sweet tart cloud party in your mouth. Refreshing and smooth, a great finisher to your summer meal. Did I mention … there is no baking involved?! WINNING!

I would like to say that I am the genius behind this creation but I’m not. It’s a recipe from a restaurant where I first waitressed, Bob Evans. It’s what I like to call the good ole days. Those were the days when I didn’t have a care beyond college and spending money.

Bob Evans is a restaurant known for great country style cooking but just be prepared to wait for it (I’m just saying). Writing about it now makes makes me want to go and chow down. It’s been a long while since I have visited my old stomping grounds.

The great thing about Bob Evans is that they prepared their desserts on site, at least when I worked there . No pre-frozen dessert or from a bakery for them. I still dream about their Oreo Ice Cream Pie (which isn’t served)! Besides Oreo Ice Cream Pie, my next favorite was this – Lemonade Pie. Luckily, I “knews” a guy who gave me the recipe and today I will share it with you. Your welcome. 🙂


Lemonade Pie
Recipe from Bob Evans

1 premade graham cracker crust, 9 inch shell
1 1/2 cups sweetened condensed milk
4 cups whip cream or cool whip
3/4 cup frozen lemonade concentrate, thawed
1/4 teaspoon yellow food color

Combine sweetened condensed milk and whip cream in a large bowl. Add lemonade concentrate and food coloring and mix well. Pour/scoop mixture into graham cracker crust and chill for at least 2 hours to set and then serve.

Serving suggestions:  Top with fresh whip cream, crushed Biscoff, or for an extra bit of tang a lemon sauce. I combined some store bought lemon curd along with some lemonade concentrate to make a lemon sauce for the photo above.

Apple Turnovers

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Apple Turnovers

Happy April!

Spring has sprung and then Winter came back to have the last laugh. Ha Ha. Since Winter came back to have it’s last laugh I decided that I had a chance to do one last hearty dessert hence Apple Turnovers. This is a quick and easy dessert.

If you have puff pastry, apple pie filling, and confectioners sugar then you have everything needed to make these yum-ables. Now if you have some raisins and dulce de leche you can kick this dessert up another notch … BAM! I couldn’t resist that Emeril-ism.

This creation was an excuse to use puff pastry, plain and simple. I know what puff pastry is and I know that the Pepperidge Farms Apple Turnovers that I love to buy from time to time features puff pastry yet I have never bought or used puff pastry on my own. Now that can of worms have been opened, I have a plethora of ideas I want to try with puff pastry including making my own puff pastry.

Did you know by making my own Apple Turnovers I get more bang for my buck? For the cost of four turnovers I was able to make EIGHT TURNOVERS and I still have a sheet of puff pastry dough left! How you like me now?!

If you like your desserts with an outer crunch, warm fruity center, and a sweet glaze on top then this is your dish! Apple Turnovers is a favorite of my Roomie and I. It’s our snack of choice when we would have lazy weekend movie marathons.

Riddle me this what is your movie of choice if you were to have a movie marathon?

Until Next Time,

Apple Turnovers
This is not a recipe per say; more like some steps to make your own Apple Turnovers.
Preheat oven to 425F.
1. One puff pastry sheet thawed.
2. One can of Apple Pie Filling; separate the apples from the sauce and dice apples.
3. Return diced apples to the sauce and season according to your taste. (I used
cinnamon, nutmeg, sugar, allspice.)
4. Add 1/4 cup raisins to the apple filling and stir. Set Aside.
5. Cut Puff Pastry into eight triangular pieces. (To achieve the eight pieces I first cut a
left diagonal, right diagonal, a middle vertical cut, and finally a middle horizontal cut)
6. On each piece of puff pastry spoon approximately a Tablespoon of filling in the center
and fold over the dough using your fingertips to seal. Set on either a greased or lined
baking sheet.
7. After oven preheats reset temperature to 400 F and bake turnovers for approximately
20 to 25 minutes; pastry should rise and brown.
8. While baking mix up glaze by adding one and half cups of confectioners sugar, one
tablespoon light corn syrup, two teaspoons of water and mix until it resembles the
consistency of liquid glue. If too thick continue to add water by the teaspoon. To
make a Dulce de Leche glaze substitute the corn syrup for one tablespoon of Dulce de
Leche. Set aside.
9. Remove turnovers from the oven and let cool for at least 30 minutes. Taking a fork;
dip fork into the glaze and go across turnovers in a left to right motion – should create
some “artistic” lines. Let the glaze set at least five minutes before serving.