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Pistachio Fruit Salad

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Happy Monday and Happy St. Patrick’s Day! I thought we’d start the week off with something quick, sweet, simple, and GREEN. Perfect for today’s celebrations. This is a delicious fruit salad made with Pistachio pudding mix.  I’ve always made this dessert with canned fruit cocktail, however, fresh chopped fruit would be equally as good too. It is very very simple to make and very very good too!

Pistachio Fruit Salad

Yield: 4 to 6 servings

Ingredients:

1 8 oz tub of Cool Whip or Whipped Topping

1 16 oz container of Cottage Cheese

1 3.4 oz pkg. of Pistachio Pudding Mix

1 large (30 oz.) can of Fruit Cocktail, drained

1 cup of Mini-Marshmallows

Here’s what you do:

In a large bowl, whisk together pudding mix and cool whip until well incorporated and pudding mix have completely dissolved. Mix in cottage cheese. Then fold in fruit cocktail (drained from it’s syrup or juice) and marshmallows until well blended. And…it’s ready to be served. This is best served cold.

*If you live in a foreign land and cool whip is not available, use 1 cup of heavy whipping cream instead. Using an electric mixer, beat whipping cream and the pudding mix together until it’s well incorporated. Then add cottage cheese, fruit, and marshmallows and mix until all is well combined. It’s ready.  Cover with plastic wrap and store in the refrigerator until ready to be served.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Pistachio Pudding Cupcakes

Pistachio Pudding CupcakesWith St. Patrick’s Day just around the corner, I thought I’d share a green dessert recipe. I am not Irish and this is not an Irish dessert. This is instead a yummy green colored dessert.  The one thing that I remember most about St. Patricks day is GREEN. You either wear something green all day or you’d get pinched in school. What was that all about?? And we’d bring home paper shamrocks and a bag of gold chocolate coins from school. It makes me smile just thinking about all the fun crafty projects we used to do when we were kids. Aside from crafts, we’d always have green snacks and green desserts. It’s just a GREEN FUN kinda day.

Today, I’m sharing a sweet and moist green cupcake recipe made with Pistachio pudding. My mom made this quite often.  She basically used a box of yellow cake mix and two boxes of pistachio pudding. One box would be mixed into the cake batter and the other prepared with cold milk for the frosting. Simple. Super simple. And Super good. Over the years, I changed it up a little to add my love for cream cheese. I add just a little cream cheese in the frosting and still equally delicious. Looking to make a green dessert without using green food coloring? This is it! Happy St. Patrick’s Day Friends!

Pistachio Pudding Cupcakes

Servings: 24 Cupcakes 

Ingredients:

½ cup of vegetable oil

1 ½ cups of sugar

3 eggs

2 ¼ cups of all-purpose flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

1 ¼ cups of milk

1 teaspoon of pure vanilla extract

1 3.4 oz. box of instant pistachio pudding mix

OR

I box of yellow or white cake mix

1 3.4 oz. box of instant pistachio pudding mix

 

Frosting Ingredients:

1 3.4 oz. box of instant pistachio pudding mix

1 ½ cups of milk

4 oz. or half a block of cream cheese, softened

Here’s what you do:

Preheat oven to 350 degrees F. Grease or line 12-tin cupcake pan with baking cups. Set aside.

In a large bowl, beat oil, sugar, and vanilla until light and fluffy. Beat in eggs together until light and fluffy as well. Next, add flour, salt, and baking powder. Mix until well combined. Gradually stir in milk. Then mix pudding mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350F degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

OR

If you are using CAKE MIX, here’s what you do different. Prepare cake batter according to the instructions on the box or package. Add pudding mix to the batter and mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350 degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

While the cupcakes are cooling down…let’s make that green pistachio pudding frosting. Here’s what you do.

Pour 1 ½ cups of cold milk in a large bowl. Add the pudding mix. With a wire whisk or electric mixer, beat until well blended. Next, beat in softened cream cheese until well incorporated. It is important for the cream cheese to be very soft to achieve a smooth frosting without lumps or chunks of cream cheese throughout the frosting. Frost cooled cupcakes and it’s ready. Cupcakes are better served at a cool temperature. Leftover cupcakes should be stored in an airtight container in the refrigerator.

Let me know your thoughts in the comment section below. Thanks for stopping by. Enjoy!!

 

 

Easy Chocolate Brownies without the Box!!

Brownies

Brownies were the first dessert I baked without the help of mom or the box when I was just a little girl. And now my little boys love baking them too. It’s a very popular request in our house.

Brownies are one of those really simple sweet comforts to create. No fancy ingredients. And really no frosting necessary either. It’s sweet, fudgy, and chocolatey perfect. Everyone needs a go-to brownie recipe. Get your chocolate fix with this one.

Brownies

 

Hershey’s Chocolate Brownie

Prep time: 15 minutes.  Cook time: 20-25 minutes

Yields: 12 to 16 squares

Ingredients:

½ cup (1 stick) Butter, melted

1 cup sugar

1 tsp. Pure Vanilla Extract

2 Eggs

½ cup flour

1/3 cup Unsweetened Cocoa Powder

¼ tsp. Baking Powder

¼ tsp. Salt

Optional: ¼ cup of walnuts or ¼ cup of semi-sweet chocolate chips

Here’s what you do:

Preheat oven to 350°F. Grease an 8-inch square-baking pan. Set aside. In a large bowl, mix together butter, sugar, eggs, and vanilla until well incorporated. Mix in cocoa powder, baking powder, and salt until well blended. Next, gradually mix in flour just until combined without over mixing batter. Lastly, and optional, fold in walnuts or chocolate chips. Spread batter evenly in the greased pan.

Bake for 20 to 25 minutes or until a thin crust forms over top and brownies begin to pull away fro the sides of the pan. Next and very important and the most difficult part, allow the brownies to cool completely in the pan before cutting. Serve at room temperature or cold. Enjoy!

*Note: For cake-like brownies, use 1/2 teaspoon of baking powder instead of 1/4 teaspoon.

 

Hello Again…Macadamia Nut Pancakes with Coconut Syrup

Macadamia Nut a Pancakes with Coconut Syrup

Hello again friends! I know I know, it’s been a while since my last post, but let me just say I have a really good excuse. Okay, being behind on life is not an excuse at all. So an apology would probably be more appropriate. I’m sorry.  The responsibilities of this wonderful life really got the best of me. Mother. Wife. Maid. Cook. Friend. My house was a wreck for 3 weeks straight, me included. It’s a bit embarrassing. I could not for the life of me catch up. Washed the dishes, only to fix dinner and dirty more. Fold a load of laundry, only to have another load waiting in the dryer. Mop the floors, only for Dominic to spill chocolate milk 5 minutes later.  I would like to say I took deep breaths and said everything was gonna to be okay, but I’d be lying. Oh no, I yelled. I got frustrated. I threatened to throw away toys. Oh and yes I ordered pizza. But, as always, we moms survive the day, kicking and screaming, but we survive! Please, please, please, someone tell me this happens to you too. Not that I’d enjoy hearing so, perhaps just ease my mind that this is in fact normal and I am not a horrible mother. Or am I?

Since it’s been a while, I thought I’d pretend it’s the top of the morning and we’re picking up where we left off over a hot cup of coffee. Let’s just say with pancakes too. But you certainly deserve something a little more special for my absence. Macadamia Nut Pancakes with Coconut Syrup. The bits of macadamia nuts in these fluffy pancakes give a delicious crunch, while the coconut syrup really makes these pancakes extra special and very very good. Oh, forgot to mention, this pretend breakfast we’re having is under clear blue skies in Hawai’i. Hello again dear Friends!

Macadamia Nut a Pancakes with Coconut Syrup

www.talshasfoodmemories.com

 MACADAMIA NUT PANCAKES with COCONUT SYRUP

Macadamia Nut Pancakes

Yield: 12 Pancakes

Ingredients:

2 ½ cups of All-purpose flour

2 tbsp. Baking powder

1 tsp. salt

2 tbsp. Sugar

2 Eggs

2 cups Milk (Whole or 2% )

1 tsp. Pure vanilla extract

1 tbsp. Butter, melted

½ cup of Macadamia nut pieces or chopped

Here’s what you do:

In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat egg, milk, butter, and vanilla until well combined. Next, stir wet ingredients into the dry ingredients just until combined. Then, fold in macadamia nuts, again just until combined without over mixing the batter. Set aside and let sit for 10 to 15 minutes. Grease and heat griddle. Once at preferred heat, give your batter a quick stir and ladle about a ¼ to ½ cup (depending on the preferred size of pancakes) onto the hot griddle. Within a minute or two, once bubbles begin to form on the top of the pancake, flip pancake. Then, cook for about another minute or until lightly golden on the other side. Remove from griddle to a serving platter and serve immediately or keep warm under a clean kitchen towel until ready to be served.

Now, the coconut syrup.

Coconut Syrup 

Yield: 1 ½ to 2 cups 

Ingredients:

1 14 oz. can of Coconut Milk

½ cup of Sugar

2 ½ tsp. of Cornstarch

Here’s what you do:

Give the coconut milk a shake before opening the can. Pour coconut milk in a saucepan. Spoon 2 tablespoons of that coconut milk into a separate small bowl and mix in cornstarch (in the small bowl) to create a thick paste. Pour cornstarch mixture into the saucepan. Add sugar and stir to combine. Place sauce pan over medium-high heat. Bring coconut milk and sugar to a quick boil, while constantly stirring to prevent lumps. Once it begins to boil, reduce heat to low and simmer until the coconut mixture thickens. Once desired syrup texture is reached, remove from heat and serve warm over pancakes. Enjoy!

And don’t forget to share your thoughts in the comment section below. Enjoy the pancakes!