Chocolate Pudding Pie

Sunday, January 03, 2010

Chocolate Pudding Pie

Well, I still don't have the cookbooks with those recipes that I promised y'all! I'm still moving around like a madwoman. But I have been baking a little bit...sorta! Here's a taste of what I've done:

Chocolate Pudding Pie
source: Jello Pudding box

1 graham cracker crust
1 large box of chocolate pudding
2 1/2 cups of milk

Whisk pudding and milk together in a large bowl. Once mixed together, pour into prepared crust. Place in fridge, covered, for at least an hour. Once chilled, serve. For added bonus, serve with a dollup of whipped cream on top of each slice!

1 comment:

Absolutely Ladylike said...: Just stopping by and wishing you Happy Valentine's Day!

I'm on a vacation in Thailand and will return to my blog on the 25th of February.

Much love: Evi; February 14, 2010 at 3:13 PM

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My Story

I began baking when I suddenly had a full kitchen with lots of tools to "play" with. I had just started working from home, and had all sorts of time on my hands, months until my first client. So, I picked up a new hobby: cooking. I watched hours & hours of Food Network. I tested recipes, baked for my family & friends, all sorts of trial & errors. Over the last couple years, I fell in love with baking, and the joy that I could bring others just by giving them something warm and yummy, like a cupcake or a cookie. This is my story, and now follow me as I continue on my journey.

Tips for Amy's Sweets

Here are some tips to consider when reading my recipe collection:

1. I always, always use real butter, real cream cheese, real everything. Unless a recipe specifically calls for low-fat, or unless I specifically state that I have substituted, just assume that I am using the real thing.
2. It is worth spending the extra $$ on real vanilla instead of imitation.
3. I cook with a gas stove. As a result, my cooking times are drastically less than those you see listed here. For example, the Double Chocolate Chip Cookies only needed about 10-12 minutes in my oven. If you cook with gas, I highly recommend you test the first batch of every single recipe whenever you bake. This I learned the hard way.
4. Refrigerating cookie dough in between batches isn't always the best idea.
5. A KitchenAid Mixer does almost everything - almost. It does not sift flour, however. (that tip comes from my sister)

Amy's Sweets

Sunday, January 03, 2010