#Pudding Mix Powder Caramel

[pluuginstoreofficial]

From Classic to Creative: Recipes Using Pudding Mix Powder Caramel

When it comes to versatile and delightful ingredients in your kitchen, few items match the potential of BAKERS Pudding Mix Powder Caramel. Whether you’re crafting a timeless dessert or experimenting with innovative recipes, this pudding mix powder is your secret weapon for adding a rich caramel flavor to any dish. Available at the Pluugin Store, this ingredient is a must-have for dessert lovers. Let’s explore how you can use it in both classic and creative ways.

Classic Caramel Pudding

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Caramel Pudding Milkshake

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Caramel Layered Cake

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No-Bake Caramel Cheesecake

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Caramel Banana Parfait

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Conclusion

From simple puddings to show-stopping desserts, BAKERS Pudding Mix Powder Caramel opens up a world of culinary possibilities. Each of these recipes showcases its creamy caramel flavor in unique ways, ensuring that there’s something for everyone. Head over to the Pluugin Store to grab your packet today and start creating desserts that will leave everyone asking for more!

[starbright-sunset]

all your muses are edible in a good way and i’m bored.. so here’s what i think all your parodies would taste if i ate them :]

stargazer - butterfly pea tea jelly/mousse (more specifically one of the galaxy/space themed ones i see on youtube)

rocket - striking popping candy

buster rocket - ashy blueberry pound cake

PJ rocket - marshmallows and confetti

darkheart - smoke and fresh seafood and probably something i definitely shouldn’t be eating

medkit - tea flavored crunchy edible decorated glass

eggbox - creamy egg custard with a bit of himalayan salt

zuka - BLACK SESAME SOUP with some brown sugar melted in

ban hammer - pork roast with wine but the pork roast is horribly out of shape

valk - lemon crepe cake /pos

firebrand - really hot burning apple strudel

koistaff - (she looks like a calico /pos) sashimi

ghostwalker - burnt ashes and gas

sword - strawberry gelato with strawberry edible glitter and too much metal that half masks the flavor

hyperlaser - a combination of beer, tea, and coffee

broker - a chocolate coin with a taste of metal to it

traffic - dusty chocolate orange and probably a purple chocolate bar /aff

windforce - mango sago or mango sticky rice cake

7mk0 - OHHHHH BOY. the orange parts look like edible orange glass while he looks like he’d be a vanilla cake with dark chocolate foundant with a hint of orange zest. the horns would be hardened dark chocolate with orange bits inside them, with powdered sugar and edible glitter. his wings are edible sugary glass with a small hint of lemon/orange mixed in with them. i think you may have deduced who i am from this one part /silly

rainbox - rain drums, soft melodies (in all seriousness he also looks like he’d taste like blueberries and butterfly pea tea)

jesterspace - ribboned candy apples

slingshot - chia seeds and cupcakes

icedagger - ramune!!

frankenhammer - grape and lime flavored sponge cake

coil - fizzy soda mixed with gummy worms, an energy drink, and probably some really sweet junk. everyone collectively agrees on said drink being a chemical hazard but some still try it anyway out of morbid curiosity

pirate valk - seaweed soup

captain rocket - prawn crackers and cold soba

rainbeau - GAY CAKE!!!! GAY GAY HOMOSEXUAL GAY UHH WHAT ELSE (rainbow crepe cake with all the colors being different fruits)

hellhound - probably the most inedible here but if i had to say something. really dry baked bread/crossiant that’s been in the oven for too long

follower - milk pudding with a sheet of edible glass on the top

the inphinity - collectively watered down milk flavored jelly??

egobworder - strawberry shortcake. his armor is edible chocolate with a silver polish over it

coil 2.0 - wires and crunchy metal and circuits and video games and probably,, some strawberry and blueberry in there too (very faintly)

steampunk - lemon-orange (orange leaning) flavored cookie?? custard?? he would definitely be cookie flavored though

coolerbox - really fizzy soda with 10 energy drinks and probably drugs in it

cozyshot - warm cinnamon/chocolatey pastries straight out of the oven.. hot chocolate

g. zuka - stardust. perhaps lava cake

c. zuka + c. traffic - depression flavored black coffee and an energy drink diluted in hot chocolate respectively

sharkbite rocket - 5 day old shark fin soup and loneliness

dovord - candy hearts, red heart lollipops, and heart sprinkles

blaster rocket - blueberry flavored tiramisu with a hint of depression

pest - APPLE PASTRIES. CARAMELIZED CINNAMON APPLE ROLLS.

mach- a mousse: rich dark chocolate on the outside, rosy and creamy on the inside

hacksaw - tutti frutti flavored ice cream but the sauce is dried blood and the cone is metal

builderman - pound cake with a layer of powdered sugar

john doe - something that shivers and burns in your mouth, eating away at everything until you corrode. regrets of a long forgotten time.

griefer - thorny poisoned stinging nettles. eeewwww /j

the phighting beans - mochi with a fruit corresponding to the bean’s main color (though i’d say they’re too cute to be eaten)

Oh Oh holy fuck anon How did you- How long have you been writing this??? I was stunned into pure SILENCE when I saw this ask holy fuck I am just- Holy shit I need a minute my guy this is so???? Fucking cool???? I understand all of these so well...

[arecipes]

Oreo Delight Recipe: A Creamy, No-Bake Dessert Everyone Will Love

Looking for an easy, crowd-pleasing dessert? Oreo Delight is a no-bake treat that’s perfect for any occasion. With layers of crushed Oreo cookies, fluffy cream cheese filling, and creamy pudding, this dessert is rich, indulgent, and incredibly simple to make. Oreo Delight is a hit with kids and adults alike, making it ideal for parties, potlucks, or as a weeknight indulgence.

In this article, we'll share the step-by-step process for creating this delicious dessert, along with tips and variations to customize it to your taste.

Why You’ll Love Oreo Delight

Oreo Delight is the ultimate no-bake dessert, combining the best flavors and textures—crunchy Oreo cookies, a light and creamy cheesecake-like filling, and smooth pudding. It’s a layered dessert that looks impressive but takes only minutes to assemble. Because it requires no baking, it’s perfect for warm days or when you need a dessert in a hurry. Plus, it can easily be made ahead of time, making it a go-to choice for entertaining.

Ingredients for Oreo Delight

To make this rich and creamy Oreo Delight, you’ll need:

1 package (14 oz) Oreo cookies (crushed, about 36 cookies)

1/2 cup butter (melted)

1 (8 oz) package cream cheese (softened)

1 cup powdered sugar

1 (12 oz) container whipped topping (such as Cool Whip, divided)

2 packages (3.4 oz each) instant chocolate pudding mix

3 1/4 cups cold milk

Optional toppings:ﾠCrushed Oreos, chocolate chips, chocolate drizzle

Step-by-Step Recipe for Oreo Delight

Step 1: Create the Oreo Crust

Start by crushing the Oreo cookies. You can do this by placing the cookies in a resealable plastic bag and crushing them with a rolling pin, or by pulsing them in a food processor until fine crumbs form. Set aside about 1/4 cup of the crushed Oreos for topping.

In a medium bowl, mix the remaining Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust. Place the dish in the refrigerator to set while you prepare the other layers.

Step 2: Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.

Spread this cream cheese layer evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the next layer.

Step 3: Prepare the Pudding Layer

In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the pudding thickens. Allow the pudding to sit for a few minutes to set fully.

Once the pudding is set, spread it evenly over the cream cheese layer.

Step 4: Add the Whipped Topping

Spread the remaining whipped topping over the pudding layer, making sure to cover the entire surface of the dessert.

Step 5: Garnish and Chill

Sprinkle the reserved crushed Oreos over the top of the whipped topping for a decorative and crunchy finish. You can also add mini chocolate chips or drizzle melted chocolate on top if you want extra indulgence.

Chill the Oreo Delight in the refrigerator for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.

Tips for Making the Best Oreo Delight

Chill for better texture: Allowing the dessert to chill for several hours (or overnight) helps the layers set and ensures the flavors blend together perfectly.

Use a hand mixer: For a smooth cream cheese layer, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until there are no lumps.

Try different flavors:ﾠWhile chocolate pudding is classic for Oreo Delight, you can experiment with other pudding flavors like vanilla, cheesecake, or even peanut butter.

Customize the toppings:ﾠAdd more texture and flavor by topping the dessert with a variety of garnishes such as caramel drizzle, chopped nuts, or sprinkles.

Make it ahead:ﾠOreo Delight can be made a day in advance, making it perfect for gatherings when you need to prep a dessert ahead of time.

Why This Recipe Works

The layers of this Oreo Delight create a balanced dessert that hits all the right notes—sweet, creamy, crunchy, and chocolatey. The buttery Oreo crust adds a crunchy base, while the cream cheese layer adds a tangy creaminess that pairs perfectly with the rich chocolate pudding. The whipped topping gives it a light, airy finish, making the dessert rich but not overly heavy. The contrast of textures and flavors makes each bite a delightful experience.

Serving Suggestions for Oreo Delight

For gatherings: Oreo Delight is a fantastic dessert for potlucks, parties, or family gatherings. It’s easy to transport and can be made in a large batch.

As a holiday treat: This dessert is a great addition to holiday dessert tables. Add festive toppings like crushed peppermint or colored sprinkles for a seasonal touch.

For special occasions: Oreo Delight is a fun and indulgent treat for birthdays, celebrations, or just a weekend indulgence. Its no-bake simplicity makes it a stress-free option.

Conclusion

Oreo Delight is the ultimate no-bake dessert for anyone who loves rich, creamy, and chocolatey treats. With layers of Oreo crumbs, cream cheese filling, and chocolate pudding, it’s an indulgent yet easy-to-make dessert that’s perfect for any occasion. Whether you’re preparing it for a party or as a special treat for your family, Oreo Delight is sure to become a favorite.

[mariacallous]

Tzimmes cakes, muffins and desserts pop-up in community cookbooks, cooking blogs and even on the popular Food Network competition show “Chopped.” It’s not surprising — American tzimmes is often sweet, made with many of the ingredients that can be found in a classic carrot cake — like carrots, cinnamon and dried fruit. And tzimmes is just one dish in a longstanding Ashkenazi tradition of sides and desserts made from carrots, like carrot rings, kugels and carrot puddings. 

Growing up, tzimmes was served for special occasions; it was always made with simmered, very soft carrots, with orange juice concentrate mixed in. At Thanksgiving, sweet potatoes were swapped for carrots, making for a non-traditional, very Ashkenazi side dish at the table. As I began hosting Jewish holidays at my own table, my tzimmes recipe evolved over the years to include carrots drizzled with honey, tossed with ginger and cardamom, studded with dates, and roasted in the oven to give the dish more texture and caramelization. This recipe takes my favorite version of tzimmes and turns it into a simple one-bowl cake, with no special equipment or complicated techniques required. Think of it as a cross between honey cake and carrot cake, with an Ashkenazi twist. Of course, it’s perfect for Rosh Hashanah, but in my house it’s a year-round treat.

Combining both sweet potato and carrot results in a slightly lighter texture than pure carrot, and there’s a burst of welcome tartness from the addition of dried cherries that rounds out the sweetness of honey and warming spices.

Notes:

You can top this dairy-free cake with powdered sugar or a simple glaze, if desired. 

This tzimmes cake tastes even better the next day, and lasts up to five days stored, covered, at room temperature.  

[bangjiazheng]

🍌 Banana Pudding Pound Cake Recipe 🍰✨

🍌 Banana Pudding Pound Cake Recipe 🍰✨ This Banana Pudding Pound Cake combines the richness of pound cake with the flavors of classic banana pudding! With swirls of banana flavor and topped with crushed vanilla wafers, it’s a delicious treat for any dessert lover. Ingredients for Banana Pudding Pound Cake: For the cake:

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

3 ripe bananas (mashed)

1 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream For the pudding swirl:

1 package (3.4 oz) instant banana pudding mix

1 cup milk For topping:

1/2 cup crushed vanilla wafers

Whipped cream or icing (optional) Instructions for Banana Pudding Pound Cake:

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Make the batter: In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.

Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine ingredients: Gradually add the dry ingredients to the banana mixture, alternating with sour cream, until fully combined.

Prepare pudding swirl: In a small bowl, mix the instant banana pudding mix with milk until thickened.

Layer the cake: Pour half of the batter into the bundt pan. Spoon the banana pudding over the batter, then pour the remaining cake batter on top.

Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve: Top with crushed vanilla wafers and drizzle with whipped cream or icing if desired. Pro Tip: For a touch of caramel flavor, drizzle caramel sauce over each slice when serving! This Banana Pudding Pound Cake is moist, flavorful, and the perfect blend of banana pudding and cake! 🍌🍰✨

[procalpal]

9 September 2024 | Monday

Start 7:00AM | CW: 53.2kg

Breakfast (7:30AM)

Chia seed pudding with some chia seeds (15g), lite soy milk (45ml) and honey (5g) to sweeten it up.

Soy matcha latte

Cal: 187 | Protein: 7g

Thoughts: Started off the day later than normal and usually I would be at the gym for a morning workout but as I didn't need to go to work until 10AM, I took it a little bit easy. As my weekend was filled with foods that are terrible for the soul, I had a small, fibrous breakfast to assist in digestion. I went to a cafe before heading into work to have my matcha and read my book. The slow start is always welcomed.

Snack (10:00AM)

Brown rice chips (hummus flavoured) (20g)

Cal: 93 | Protein: 1.7g

Thoughts: I had this bag of chips to eat throughout my shift, taking calls can make a person hungry haha

Break (12:50PM)

Chocolate protein bar, blueberries (57g) and some strawberries (118g)

Cup of black tea with sweetener and soy milk (20ml)

Cal: 199 | Protein: 12.7g

Lunch (2:20PM)

Taco salad with minced beef (65g), taco seasoning (8g), cos lettuce (52g), tomato (97g), corn (24g), cucumber (53g) and sriracha (8ml)

Caramel latte

Cal: 328 | Protein: 16.6g

Dinner (6:30PM)

Vegetable soup with an egg, carrots (109g), costco veggie frozen mix (150g).

For taste I added some dijon mustard (20g), cumin powder, salt, pepper and paprika.

Kimchi (85g) and tuna in springwater on the side (67g)

A cup of tea with soy lite milk (20ml), and honey (5g)

Cal: 273 | Protein: 27.3g

Total Cal: 1092

Total Protein: 68g

Thoughts: After work, I did a lot of walking as I looked around some of the bookstores nearby. After coming home, I took my dog for a half hour walk and then headed to the gym for a little bit of strength training. Upper body as the focus, I worked on some pull workouts to build strength in the back and bicep. I then had dinner and the soup was low calorie and high volume, so it was extremely filling. The whole day I was able to stay full.

[oraclekleo]

Would you share a good cheesecake recipe with us? Thanks 🌸

Hello!

This is a really tough question, to be honest. 😂

I mean, cheesecakes are in general pretty versatile and they can be accustomed to anybody's taste.

The other reason why it's hard for me to answer is the fact that I don't really follow any recipe 100%. I usually take inspiration from a recipe and then swap an ingredient or two, change the measurements (usually using less sugar) and so on. I also don't really measure precicely, I just guess the right amount by eye. 😂 I'm trully more of an alchemyst than a baker, one day I will attempt a red velvet cake and end up with the eternal youth elixir or something. 🤣

However, I have found a recipe for Cherry Cheesecake which resembles the one I did the most. You can check out in the link. I don't remember with which recipe I learned it but I also sometimes add melted white chocolate into the cheese filling instead of sugar. And when I want it to be more vanilla and at the same time more compact without adding eggs, I mix vanilla pudding powder into the cheese filling (it's basically vanilla flavour starch, therefore it will make the cake more firm, yet jiggly... it would work with other flavours of the pudding as well).

I also really loved Caramel Cheesecake, for those who prefer fruit-free ones. The recipe in the link is the most similar to the one I did again. I didn't have to use caramels and evaporated milk, though, because we have something like a ready to spread caramel topping, which is mostly a condensed milk with caramel flavour. I don't know if it's available in other countries.

It's really perfect for cheesecakes or any desserts. Only a bit too sweet for my taste so I usually add no sugar into the cheese filling to compensate. 😂

So yeah! Two recipes, you can pick. The first one can be done with any kind of fruit, to be frank. 😊

I hope this satisfies your tastes. 😉

[threewaysdivided]

Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert?  Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes.  While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time:  12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping.  Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking. 

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper.  (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender.  Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown.  (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes.  Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates.  Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh.  Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined.  Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired.  (Note:  adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour.  This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust.  Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note:  DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind.  (The more water is in your cream, the less firmly it will whip).  Transfer the thick cream to a bowl.  (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed.  Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional:  If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down.  Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls.  (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans.  Dust with cocoa powder using a fine sieve or tea-strainer.  (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

[therecipemingle]

🍫 No-Bake Snickers Pie Bliss! 🥜

My grandma Ruth had a habit of turning “sweet tooth emergencies” into moments of magic—armed with a candy stash in her apron and a sparkle in her eye. One hot summer day with no ice cream in sight, she whipped up what would become our family’s favorite pie: creamy, nutty, chocolatey bliss with no oven required. Now it’s my go-to “just because” dessert. Trust me—one bite and you’ll be hooked. ❤️

👇 Here's how to make it:

🛒 Ingredients

Graham cracker crumbs (or Oreos, pretzels for fun twists!)

Granulated sugar

Unsalted butter (or coconut oil for vegan vibes)

Cream cheese

Creamy peanut butter

Cheesecake pudding mix (or vanilla)

Heavy whipping cream (or chilled coconut cream)

Chopped Snickers bars

Whipped topping (like Cool Whip)

👩‍🍳 Directions 1️⃣ Make the crust: Mix crumbs, sugar, and melted butter. Press into pie dish and chill (or bake for 10 mins for crunch). 2️⃣ Whip the filling: Blend cream cheese, peanut butter, and powdered sugar. Slowly add pudding mix and cream. Whip until fluffy. 3️⃣ Fold & fill: Fold in half the whipped topping and Snickers pieces. Pour into crust, smooth the top, and chill at least 2 hours. 4️⃣ Top & serve: Add more whipped topping, Snickers chunks, and caramel drizzle before slicing.

🥄 Tips & Fun Ideas

Try Twix or Reese’s instead of Snickers

Make it gluten-free or vegan with easy swaps

Freeze slices for a firmer treat

Don’t worry if it’s messy—it’s meant to be fun!

📊 Nutrition & Prep Info

Prep Time: 20 minutes

Chill Time: 2+ hours

Servings: 10

Per Slice: 808 calories | 58g carbs | 13g protein | 61g fat

[allmenuz]

Evolution of Desserts: Classic Sweets to Modern Delicacies

The evolution of desserts spans centuries, reflecting cultural, technological, and culinary advancements. Early desserts consisted of natural sweeteners like honey and fruits. Ancient civilizations, including the Egyptians and Romans, introduced early pastries and bread-based sweets. With the global spice trade, sugar became widely available, revolutionizing dessert-making. The evolution of desserts continued through the Industrial Revolution, enabling mass production of chocolates, cakes, and candies. Modern innovations now include fusion desserts, healthier alternatives, and molecular gastronomy. From simple natural treats to elaborate confections, desserts have transformed, showcasing creativity, regional influences, and changing dietary preferences throughout history.

Evolution of Desserts

The evolution of desserts reflects changes in culinary techniques, cultural exchanges, ingredient availability, and societal trends. From ancient honey-drenched treats to contemporary molecular gastronomy creations, desserts have transformed significantly over centuries. Below is a detailed exploration of this evolution:

1. Ancient & Medieval Desserts (Pre-15th Century)

Early Sweeteners: Honey, dates, and fruits were primary sweeteners before refined sugar.

Notable Desserts:

Egyptian Honey Cakes – Made with flour, honey, and nuts.

Roman "Libum" – A sweet cheesecake-like offering to gods.

Medieval Fruit Pies & Puddings – Often spiced with cinnamon and nutmeg.

Key Features: Desserts were simple, often tied to religious rituals or medicinal purposes.

2. Renaissance & Early Modern Era (15th–18th Century)

Sugar Revolution: The spread of sugarcane cultivation (via colonialism) made sugar more accessible.

Notable Desserts:

French Macarons – Introduced by Catherine de’ Medici’s Italian chefs.

English Trifle – Layered custard, fruit, and sponge cake.

Baklava (Ottoman Empire) – Phyllo pastry with honey and nuts.

Key Features: Elaborate pastries and custards became status symbols among European nobility.

3. 19th Century: Industrialization & Mass Production

Technological Advances:

Refined sugar became cheaper.

Invention of baking powder (1843) led to lighter cakes.

Notable Desserts:

Victoria Sponge Cake – Named after Queen Victoria.

Chocolate Bars (1870s) – Cadbury and Nestlé popularized chocolate desserts.

Ice Cream Sundaes – Emerged in America with soda fountains.

Key Features: Home baking grew, and desserts became more accessible to the middle class.

4. 20th Century: Convenience & Global Fusion

Post-War Innovations:

Packaged cake mixes (1950s) simplified baking.

Refrigeration allowed for creamy desserts like tiramisu (1960s).

Notable Desserts:

Red Velvet Cake – Gained fame in the U.S. (1920s–50s).

Japanese Cheesecake – Fluffy, soufflé-style (1970s).

Molten Lava Cake – Created by Michel Bras (1980s).

Key Features: Fast food chains introduced mass-market treats (e.g., McDonald’s Apple Pie).

5. 21st Century: Modern & Avant-Garde Desserts

Trends:

Health-Conscious – Vegan, gluten-free, and sugar-free desserts (e.g., avocado chocolate mousse).

Molecular Gastronomy – Foams, liquid nitrogen ice cream, and deconstructed desserts.

Instagrammable Aesthetics – Unicorn cakes, galaxy macarons, and drip cakes.

Notable Desserts:

Cronut (2013) – Croissant-doughnut hybrid by Dominique Ansel.

Miso Caramel & Matcha Desserts – East-meets-West fusion flavors.

Edible Cookie Dough – Popularized as a safe-to-eat trend.

Key Features: Emphasis on presentation, texture experimentation, and sustainability.

Sweet treats are delicious desserts that satisfy your cravings, from rich chocolates to fruity delights. Enjoy homemade or gourmet confections for any occasion!

Conclusion

Desserts have evolved from simple, honey-based treats to sophisticated, multi-sensory experiences. While classic desserts remain beloved (e.g., crème brûlée, apple pie), modern innovations continue pushing boundaries with science, global ingredients, and artistic flair. The future may see more plant-based and lab-grown dessert ingredients, ensuring sweets adapt to changing tastes and environmental needs.

[tameblog]

By: Shelly Posted: Mar 11, 2025 If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth! This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025. Why You’ll Love These Banana Pudding Cookies If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form. Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat. Easy to Make – No fancy techniques, just simple ingredients and steps. Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft. Nostalgic Flavor – They taste like classic banana pudding in cookie form! What You Will Need Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead! Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies. Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious! Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor! Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring! Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract. Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well! Tips for the Best Banana Pudding Cookies ✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Tips for the Best Banana Pudding Cookies Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. Frequently Asked Questions Can I Use a Different Pudding Flavor Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist. Can I Make These Without Frosting? Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness. What Can I Use Instead of Vanilla Wafers? Graham cracker crumbs or crushed shortbread cookies work great as a substitute! How to Store Banana Pudding Cookies Proper storage is key to keeping these cookies soft and fresh! Here’s how: Room Temperature: Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days. If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking. Refrigerator: For longer freshness, store the cookies in the fridge for up to 1 week. The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving. Freezing Instructions: To Freeze Unfrosted Cookies: Once cooled, place cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. To Freeze Frosted Cookies: Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container. Thaw at room temperature before serving. More Banana Recipes You Might Enjoy Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These easy cookies are soft and loaded with banana flavor! The creamy frosting makes them taste just like classic banana pie! 3/4 cup butter, room temperature 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 box (3.4 ounce) box instant banana pudding mix 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 cups all-purpose flour Frosting 1/4 cup butter, room temperature 2 cups powdered sugar 2 tablespoons milk  1 teaspoon vanilla extract Optional garnish: vanilla wafers, crushed, sliced bananas Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined. Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt. Finally add flour and mix until just combined. Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake. Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling. Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.  When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs. Notes Store airtight at room temperature for up to 4 days.  Want To Save This Recipe?Find more recipes like this: Source link

[ramestoryworld]

By: Shelly Posted: Mar 11, 2025 If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth! This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025. Why You’ll Love These Banana Pudding Cookies If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form. Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat. Easy to Make – No fancy techniques, just simple ingredients and steps. Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft. Nostalgic Flavor – They taste like classic banana pudding in cookie form! What You Will Need Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead! Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies. Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious! Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor! Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring! Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract. Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well! Tips for the Best Banana Pudding Cookies ✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Tips for the Best Banana Pudding Cookies Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. Frequently Asked Questions Can I Use a Different Pudding Flavor Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist. Can I Make These Without Frosting? Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness. What Can I Use Instead of Vanilla Wafers? Graham cracker crumbs or crushed shortbread cookies work great as a substitute! How to Store Banana Pudding Cookies Proper storage is key to keeping these cookies soft and fresh! Here’s how: Room Temperature: Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days. If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking. Refrigerator: For longer freshness, store the cookies in the fridge for up to 1 week. The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving. Freezing Instructions: To Freeze Unfrosted Cookies: Once cooled, place cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. To Freeze Frosted Cookies: Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container. Thaw at room temperature before serving. More Banana Recipes You Might Enjoy Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These easy cookies are soft and loaded with banana flavor! The creamy frosting makes them taste just like classic banana pie! 3/4 cup butter, room temperature 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 box (3.4 ounce) box instant banana pudding mix 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 cups all-purpose flour Frosting 1/4 cup butter, room temperature 2 cups powdered sugar 2 tablespoons milk  1 teaspoon vanilla extract Optional garnish: vanilla wafers, crushed, sliced bananas Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined. Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt. Finally add flour and mix until just combined. Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake. Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling. Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.  When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs. Notes Store airtight at room temperature for up to 4 days.  Want To Save This Recipe?Find more recipes like this: Source link

[alexha2210]

By: Shelly Posted: Mar 11, 2025 If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth! This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025. Why You’ll Love These Banana Pudding Cookies If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form. Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat. Easy to Make – No fancy techniques, just simple ingredients and steps. Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft. Nostalgic Flavor – They taste like classic banana pudding in cookie form! What You Will Need Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead! Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies. Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious! Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor! Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring! Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract. Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well! Tips for the Best Banana Pudding Cookies ✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Tips for the Best Banana Pudding Cookies Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. Frequently Asked Questions Can I Use a Different Pudding Flavor Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist. Can I Make These Without Frosting? Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness. What Can I Use Instead of Vanilla Wafers? Graham cracker crumbs or crushed shortbread cookies work great as a substitute! How to Store Banana Pudding Cookies Proper storage is key to keeping these cookies soft and fresh! Here’s how: Room Temperature: Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days. If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking. Refrigerator: For longer freshness, store the cookies in the fridge for up to 1 week. The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving. Freezing Instructions: To Freeze Unfrosted Cookies: Once cooled, place cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. To Freeze Frosted Cookies: Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container. Thaw at room temperature before serving. More Banana Recipes You Might Enjoy Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These easy cookies are soft and loaded with banana flavor! The creamy frosting makes them taste just like classic banana pie! 3/4 cup butter, room temperature 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 box (3.4 ounce) box instant banana pudding mix 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 cups all-purpose flour Frosting 1/4 cup butter, room temperature 2 cups powdered sugar 2 tablespoons milk  1 teaspoon vanilla extract Optional garnish: vanilla wafers, crushed, sliced bananas Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined. Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt. Finally add flour and mix until just combined. Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake. Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling. Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.  When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs. Notes Store airtight at room temperature for up to 4 days.  Want To Save This Recipe?Find more recipes like this: Source link

[angusstory]

By: Shelly Posted: Mar 11, 2025 If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth! This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025. Why You’ll Love These Banana Pudding Cookies If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form. Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat. Easy to Make – No fancy techniques, just simple ingredients and steps. Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft. Nostalgic Flavor – They taste like classic banana pudding in cookie form! What You Will Need Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead! Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies. Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious! Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor! Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring! Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract. Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well! Tips for the Best Banana Pudding Cookies ✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Tips for the Best Banana Pudding Cookies Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. Frequently Asked Questions Can I Use a Different Pudding Flavor Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist. Can I Make These Without Frosting? Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness. What Can I Use Instead of Vanilla Wafers? Graham cracker crumbs or crushed shortbread cookies work great as a substitute! How to Store Banana Pudding Cookies Proper storage is key to keeping these cookies soft and fresh! Here’s how: Room Temperature: Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days. If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking. Refrigerator: For longer freshness, store the cookies in the fridge for up to 1 week. The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving. Freezing Instructions: To Freeze Unfrosted Cookies: Once cooled, place cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. To Freeze Frosted Cookies: Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container. Thaw at room temperature before serving. More Banana Recipes You Might Enjoy Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These easy cookies are soft and loaded with banana flavor! The creamy frosting makes them taste just like classic banana pie! 3/4 cup butter, room temperature 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 box (3.4 ounce) box instant banana pudding mix 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 cups all-purpose flour Frosting 1/4 cup butter, room temperature 2 cups powdered sugar 2 tablespoons milk  1 teaspoon vanilla extract Optional garnish: vanilla wafers, crushed, sliced bananas Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined. Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt. Finally add flour and mix until just combined. Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake. Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling. Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.  When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs. Notes Store airtight at room temperature for up to 4 days.  Want To Save This Recipe?Find more recipes like this: Source link

[mariacallous]

Tzimmes cakes, muffins and desserts pop-up in community cookbooks, cooking blogs and even on the popular Food Network competition show “Chopped.” It’s not surprising — American tzimmes is often sweet, made with many of the ingredients that can be found in a classic carrot cake — like carrots, cinnamon and dried fruit. And tzimmes is just one dish in a longstanding Ashkenazi tradition of sides and desserts made from carrots, like carrot rings, kugels and carrot puddings. 

Growing up, tzimmes was served for special occasions; it was always made with simmered, very soft carrots, with orange juice concentrate mixed in. At Thanksgiving, sweet potatoes were swapped for carrots, making for a non-traditional, very Ashkenazi side dish at the table. As I began hosting Jewish holidays at my own table, my tzimmes recipe evolved over the years to include carrots drizzled with honey, tossed with ginger and cardamom, studded with dates, and roasted in the oven to give the dish more texture and caramelization. This recipe takes my favorite version of tzimmes and turns it into a simple one-bowl cake, with no special equipment or complicated techniques required. Think of it as a cross between honey cake and carrot cake, with an Ashkenazi twist. Of course, it’s perfect for Rosh Hashanah, but in my house it’s a year-round treat.

Combining both sweet potato and carrot results in a slightly lighter texture than pure carrot, and there’s a burst of welcome tartness from the addition of dried cherries that rounds out the sweetness of honey and warming spices.

Notes:

You can top this dairy-free cake with powdered sugar or a simple glaze, if desired. 

This tzimmes cake tastes even better the next day, and lasts up to five days stored, covered, at room temperature.  

[tumibaba]

By: Shelly Posted: Mar 11, 2025 If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth! This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025. Why You’ll Love These Banana Pudding Cookies If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form. Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat. Easy to Make – No fancy techniques, just simple ingredients and steps. Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft. Nostalgic Flavor – They taste like classic banana pudding in cookie form! What You Will Need Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead! Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies. Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious! Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor! Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring! Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract. Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well! Tips for the Best Banana Pudding Cookies ✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Tips for the Best Banana Pudding Cookies Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor! Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. Frequently Asked Questions Can I Use a Different Pudding Flavor Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist. Can I Make These Without Frosting? Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness. What Can I Use Instead of Vanilla Wafers? Graham cracker crumbs or crushed shortbread cookies work great as a substitute! How to Store Banana Pudding Cookies Proper storage is key to keeping these cookies soft and fresh! Here’s how: Room Temperature: Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days. If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking. Refrigerator: For longer freshness, store the cookies in the fridge for up to 1 week. The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving. Freezing Instructions: To Freeze Unfrosted Cookies: Once cooled, place cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. To Freeze Frosted Cookies: Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container. Thaw at room temperature before serving. More Banana Recipes You Might Enjoy Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These easy cookies are soft and loaded with banana flavor! The creamy frosting makes them taste just like classic banana pie! 3/4 cup butter, room temperature 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 box (3.4 ounce) box instant banana pudding mix 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 cups all-purpose flour Frosting 1/4 cup butter, room temperature 2 cups powdered sugar 2 tablespoons milk  1 teaspoon vanilla extract Optional garnish: vanilla wafers, crushed, sliced bananas Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined. Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt. Finally add flour and mix until just combined. Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake. Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling. Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.  When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs. Notes Store airtight at room temperature for up to 4 days.  Want To Save This Recipe?Find more recipes like this: Source link