Apple Praline Bread

 

Ingredients:

• 1 cup sour cream
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Granny Smith apples, peeled and finely chopped
• 1 cup nuts (walnut or pecan or a combo), divided
• For the praline sauce:
• ¼ cup brown sugar and ¼ cup butter

Instructions:
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan.
For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Apple Praline Bread
Cool completely

Top Tasty Kentucky Fried Chicken

 

Top Tasty Kentucky Fried Chicken

What you need:

• 1 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2/3 cup milk
• 1/3 cup vegetable shortening

DIRECTIONS:
Preheat oven to 425ºF.
Sift together flour, salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
Add milk, if needed to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times.
Pat dough to 1/2-inch thickness.
Cut into biscuits.
Place on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.

AMAZING OLD FASHIONED RICE PUDDING

 

What you need:

• 2/3 c. Minute Rice
• 2 3/4 c. milk
• 1/3 c. sugar
• 1 tbsp. butter
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/4 tsp. nutmeg
• Cinnamon
• 1/2 c. raisins

How to make this:
First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
Third step : Sprinkle with cinnamon.
Finally step : Serve warm or chilled. Pudding thickens as it stands.

Pineapple Sour Cream Pudding Cake

 

INGREDIENTS:

• 1 (8 ounce) can crushed pineapple in juice
• 1/2 teaspoon baking soda
• 1 (18 ounce) package yellow cake mix
• 1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor
• instant pudding and pie filling mix
• 4 eggs
• 1 cup sour cream
• 1/4 cup oil

Directions:
In a small bowl,combine pineapple with the juice and the baking soda; mix well.
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
Blend, then beat at medium speed of an electric mixer for 2 minutes.
Pour into a greased and floured 10-inch Bundt or tube pan.
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
Cool in pan about 15 minutes.
Remove from pan and finish cooling on wire rack.
Dust with powdered sugar.

Coke Cake -Cracker Barrel Style

 

Ingredients:

• -Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 cup butter
• 1 cup cola, beverage
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• -First Frosting
• 7 ounces marshmallow cream
• Second Frosting
• 1/2 cup butter
• 3 tablespoons unsweetened cocoa powder
• 9 tablespoons cola, this should be the remaining cola left in a 12oz can
• 1 teaspoon vanilla
• 4 cups confectioners’ sugar

Instructions:
-Cake:
Preheat oven to 350°F. Spray a 9×13 glass pan with nonstick spray.
Combine flour, granulated sugar and baking soda in mixing bowl.
In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
Add buttermilk, eggs and vanilla. Mix well.
Pour into prepared 9×13 pan.
Bake for 40 minutes.
During last 10 minutes of baking prepare frosting.

-Prepare Second Frosting:
Place 5 cups confectioners’ sugar in a mixing bowl.
In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
Remove from heat, stir in 1 teaspoon vanilla.
Pour over 4 cups confectioners’ sugar.
Mix well with a whisk.
Assembly:.
Remove cake from oven.
Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
Slowly pour warm coco-cola frosting over marshmallow fluff.
It’s best to let this cake cool for about an hour before cutting into it.

White Chocolate Raspberry Cheesecake

 

Ingredients
10 h 16 servings 412 cals

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

Prep1 hCook1 hReady In10 h
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

PIZZA FLAVORED PIGS IN A BLANKET

 

Ingredients for Pigs in a Blanket:

• 1 (8-oz) can Pillsbury Reduced-Fat Refrigerated Crescent Dinner Rolls, see shopping tips
• 1 package Hebrew National 97% fat-free hotdogs, cut int 4 pieces each (you’ll have 1 leftover)
• ¼ cup pizza or pasta sauce, from a jar, see shopping tips
• 2 tablespoons Parmesan cheese, grated
• Garlic powder

Ingredients for dipping: Optional

• ⅔ cup pizza sauce or pasta sauce

Instructions

1. Heat oven to 375 degrees. Coat a cookie sheet with cooking spray.

2. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles. Don’t worry if the shape of the triangle looks more like a box. It will still roll up nicely. Spread each triangle with ½ teaspoon pizza sauce and sprinkle with ¼ teaspoon Parmesan. Place 1 mini hot dog on the shortest side of each triangle; Roll up to opposite point. Fold in any dough sticking out. Place, point side down on cookie sheet. Sprinkle each with a little garlic powder over the top. Repeat steps to make 24 total.

3. Bake for 15 to 16 minutes or until deep golden brown. Immediately remove from cookie sheet onto a serving plate.

4. Serve with pizza sauce on the side, if desired.

Makes 24 total

Weight Watchers SmartPoints 1

Pineapple Lemonade

 

Ingredients:

• 1 Cup Countrytime Lemonade Mix
• 3 Cups Cold water
• 1 Can of chilled pineapple juice ( 46 oz)
• 2 Cans of Sprite

Mix all ingredients and add in lemon slices ( if you wish) and ice.
You won’t be disappointed!

Easy Bisquick Frosted Cinnamon Rolls

 

Ingredients:

• 2 +1/2 cups Bisquick
• 2/3 c. Milk
• 2 tbsp sugar
• 2 Tbsp butter softened
• 1 Tbsp ground cinnamon + 2 Tbsp sugar
• 1/4 c. raisins if desired
  Frosting
• 1 1/2 c. powdered sugar
• 1/4 c. butter softened
• 2 tbsp milk
• 1 teas vanilla

How to make it

Heat oven to 375. Grease rectangular pan. Stir Bisquick, milk and 2 Tbsp sugar until dough forms; beat 20 strokes.
Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball, knead 10 times. Roll or pat dough into 15×9 in. rectangle. Spread with butter. Mix 2 Tbsp sugar and cinnamon sprinkle over dough. Sprinkle raisins evenly. Roll up tightly beginning at 15 in side. Pinch edge of dough into roll to seal. Cut into 12 1/1/4 in. slices. Arrange with cut sides down in pan.
Bake 20-33 min until golden. Coll. Spread with Frosting.

DELICIOUS No Bake Cookie Dough Bars

 

Ingredients

For the cookie dough filling
1 stick (1/2 cup) unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 14-ounce can sweetened condensed milk
2 cups mini chocolate chips
For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Instructions

Cream the butter and sugar and salt together until fluffy. I use my stand mixer, but you don’t have to. Just beat it really good so it’s light and creamy. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract.
Beat in the condensed milk and the flour, alternately, mixing after each addition.
Mix in the chocolate chips.
Spray a 8×8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
To make the chocolate topping, put the semi sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don’t over heat.
Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.
Keep the bars in the refrigerator until ready to eat.

Do Nothing And Wait While This Cake Bakes Before Your Very Eyes

 

Ingredients
CAKE

• 2 cups Gold Medal all-purpose flour
• 2 tsp Camulet baking soda
• 2 cups Domino sugar
• 2 eggs
• 1/2 tsp McCormick vanilla extract
• 2 1/2 cups crushed Dole pineapple 20 oz

FROSTING:

• 1 stick Land O’ Lakes butter
• 3/4 cup Carnation evaporated milk
• 1 cup Domino sugar
• 1 cup chopped nuts
• 1 cup coconut shredded

Instructions
CAKE: Mix all cake ingredients with a spoon. Pour into oiled 9×13 inch (23×33 cm) pan and bake in 350 F (175 C) oven for 30 – 40 minutes or until center of the cake is done.
While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it.
FROSTING: Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.

Upside-Down Apple Pie

 

Ingredients:

• 2 tbsp. cornstarch
• 8 cups peeled and thinly sliced Fuji or Gala apples (about 6 apples)
• 2 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
• 2 tsp. cinnamon
• 2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 2 sheets (8 crackers) cinnamon graham crackers, finely crushed
• Optional topping: natural light whipped topping

Directions:

Spray a 9″ deep-dish pie pan with nonstick spray.

In a large nonstick pot, combine cornstarch with 1 1/2 cups cold water, and stir to dissolve. Add all remaining ingredients except graham crackers. Mix well.

Set heat to medium. Stirring frequently, cook until apples have softened and mixture is thick and gooey, 12 – 15 minutes.

Carefully transfer filling to the pie pan, and smooth out the surface with the back of a spoon.

Let cool completely, about 1 hour.

Refrigerate until chilled and set, at least 4 hours.

Just before serving, sprinkle with crushed graham crackers.

MAKES 8 SERVINGS

1/8th of recipe (1 slice): 80 calories, 0.5g total fat (0 sat fat), 96mg sodium, 22.5g carbs, 2g fiber, 12g sugars, 0.5g protein SmartPoints value

BANANA PUDDING FROM SCRATCH

 

Ingredients:

• 1/2 c. sugar
• 2 tbsp. flour
• 1/4 tsp. salt
• 2 c. milk
• 4 separated eggs
• 1 tbsp. vanilla flavor
• 1 box of Nilla Vanilla Wafers
• 4 med. ripe bananas

Instructions:

Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve

A Sunday Morning Tennessee Tradition: Dutch Babies!

 

Ingredients

• 2 c Borden milk
• 2 c Gold Medal flour
• 8 Eggland’s Best eggs
• 1/2 t Morton salt
• 1 t McCormick vanilla

Instructions

Preheat oven 400 F. Put one stick butter in 9 x 13 pan into oven until melted. Mix above ingredients and pour into hot pan. Bake until it pops over the sides of the pan and is golden brown. Serve with fresh fruit on top, maple syrup, or pie filling! Yum!!!

Impossible PIE

 

Ingredients:

• 2 cups milk
• 1 cup shredded coconut
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 7 Tablespoon butter
• 3/4 cup sugar
• 1/4 teaspoon ground nutmeg

Directions:
Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.

Grab a fork and RUN because it won’t last long!!

Chocolate Pie

 

Ingredients:

• 1 c sugar
• 1/2 c flour
• 1/4 tsp salt
• 3 c milk
• 1/2 c cocoa
• 3 egg yolks, slightly beaten
• 2 Tbsp butter
• 1 tsp Vanilla
• 1 baked pie shell

Instructions:
Mix sugar, flour, salt, and cocoa in top of double boiler.
Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add egg yolks and cook 3 minutes.
Add butter, cool.
Add vanilla and pour into baked 9″ pie shell.
Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar.
Spread on pie and bake at 350 degrees for about 15 to 20 minutes.

Brown Sugar Caramel Pound Cake

 

Ingredients:

• 1 ½ cups butter softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8oz bag toffee chips (I use Heath)
• 1 cup pecans, chopped
• Caramel Drizzle:
• 1 – 14 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle:
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

Yummy Cream Puffs And Chocolate Eclairs – It’s A Pastry Frenzy!

 

Ingredients

PASTRY SHELLS

• 1 cup water
• 1/2 cup (8 tablespoons) Kerrygold unsalted butter
• 3/8 teaspoon Morton salt
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 4 large eggs

CREAM PUFF FILLING

• 2 cups heavy or whipping cream
• 1/4 cup granulated Domino sugar, or to taste
• 1 teaspoon McCormick vanilla extract

CHOCOLATE ÉCLAIR FILLING

• pastry cream filling

*See easy substitute in tips, below.

ICING

• 1 cup Toll House chocolate chips or chopped semisweet chocolate
• 1/2 cup heavy or whipping cream

Instructions

Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Transfer the mixture to a mixer, and beat in the eggs one at a time; it’ll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3″ apart, to allow for expansion. For éclairs, pipe the batter into 5″ logs about 1/2″ to 3/4″ in diameter.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they’re cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer’s whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.

Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners’ sugar, and serve.

To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You’ll need about 3 cups of filling.

Spoon the filling into the éclair shells.

To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Blue Ribbon Chicken Pot Pie

 

Ingredients

• 2 lb chicken breasts, boneless and skinless
• 2 c Swanson chicken broth (enough to cover breasts)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 c half and half
• 3 Tbsp Land O’ Lakes butter (yes, 3 tablespoons!)
• 1 medium onion, chopped
• 1 c celery, chopped
• 1/3 c Gold Medal all purpose flour
• 1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 Tbsp parsley, freshly chopped
• 1/2 tsp thyme, dried
• 2 pie pastry (for double crust pie)
• 1 egg, lightly beaten

Instructions

In a large saucepan over medium-high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs.
Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.

BOSTON CREAM CUPCAKES

 

Ingredients :

• 1 (3.4 oz) box Vanilla instant pudding
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.