Chocolate Coconut Joy Pudding #ChocolateParty

Chocolate Coconut Joy Pudding! The joy is in the pudding!
Chocolate Coconut Joy Pudding
Chocolate Coconut Pudding sounded like a good idea for this month’s Chocolate Party hosted by Roxana’s Home Baking . Thanks Roxana for hosting such an awesome party!
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I love chocolate, so it is usually easy to come up with something that fits the monthly chocolate challenge theme.

I started with a basic chocolate and coconut milk pudding. That turned out good, but no I couldn’t stop there!

I added a bit of almond extract. Better. It still needed something more.

Graham cracker crust. Yes that’s it! Delicious! Okay, by now you probably noticed those toasted marshmallows.
Smores right? Of course!

If you like the idea of adding toasted marshmallows to your dishes, but don’t own a torch, here what I do.

Broil them! Arrange your marshmallow on a cookie sheet and broil on high until browned. This takes about a minute or two. set aside to cool slightly. Lift off the toasty marshmallows with a spatula and place on dessert!
A little sprinkle of toasted coconut sealed the deal!

 

Chocolate Coconut Joy Pudding #ChocolateParty

Ingredients

  • 3/4 cup graham cracker crumbs
  • 5 Tablespoons melted butter
  • 1 14 ounce can coconut milk
  • 1/4 cup cocoa
  • 1/4 cup plus 2 tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 teaspoon almond extract
  • mini marshmallows (optional)
  • toasted coconut (optional)

Instructions

  1. Mix graham crumbs and butter together. Press 1 Tablespoon of mixture in the bottom of a dessert dish or coat a small tin with mixture.
  2. Whisk together coconut milk, sugar, cocoa, cornstarch and salt in a medium saucepan. Bring to a simmer, stirring constantly until thickened,
  3. Remove from heat and add almond extract.
  4. Pour into serving dishes, cover by laying plastic wrap directly on top of pudding. This prevents a skin from forming. Refrigerate and let set for at least 2 hours.
  5. Garnish with toasted coconut and marshmallows if desired.
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New to the chocolate party? Would love for you to join us! here’s how it works!

Each month Roxana decides upon a secret ingredient to use in our chocolate sweets.

Our recipes will be shared on the first Monday of each month and you can add your own recipes until the end of the month when the party is over and a new one is opened. You can submit up to 3 recipes each month.

To make sure everyone is having fun, there are a few rules you’ll have to follow.

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to a monthly round-up or the Chocolate party page.  Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes.

Check out these great chocolate coconut creations at this month’s Chocolate Party!

Be sure to check out all the participating bloggers – they are all showcasing their own Chocolate & Coconut creations!

Chocolate coconut cake – Roxana’s Home Baking

Chocolate Dipped Coconut Shortbread Cookies – Crunchy Creamy Sweet

Chocolate and Coconut Cream Pie Cupcakes – From Gate to Plate

Chocolate Coconut Ice Cream – Karen’s Kitchen Stories

Easy Bird’s Nest Cookies – From Brazil To You

Toasted Coconut Marshmallow Cups – It Bakes Me Happy

Chocolate Coconut Joy Pudding – Cindy’s Recipesicon1 Chocolate Cake and Coconut Milkshake and Writings

Double Chocolate Coconut Pudding Cookies – Life on Food

Mini Samoa Donuts – Urban bakes

Chocolate Cake and Coconut Milkshake – Diethood


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Foods We Loved From Childhood Party!

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Hi and welcome to this week’s Foodie Friends Friday Linky Party! This week we are looking for your favorite childhood recipes. Share those dishes that spark great memories or remakes of ones your family ate to be “polite”. ;)
We also added a new feature this week that I’m excited about! You can now share a social media link with the party and we can all connect!
But before we start, let’s congratulate last week’s winners!
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HOST’S FAVORITES.
hf

Now On To The Party!






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Potato Carbonara Soup @ Ragú #NewTraDish

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Potato carbonara soup_edited-1

 
I received coupons for free Ragú Classic Alfredo sauce to develop a #NewTraDish recipe. I received no monetary compensation for my post. Opinions are my own.
I love creamed soups but I don’t always have all the ingredients handy. Cream of Potato is one of my favorites. I often add a little bacon because I like the smoky flavor.
So when Ragú offered me the chance to turn their Classic Fettuccine Carbonara into a #NewTraDish I jumped at the chance.
Their basic recipe includes Ragú Classic Alfredo, fettuccine, turkey bacon and peas. Delicious!
This combination of ingredients would also make a creamy, satisfying potato soup. Ragú Classic Alfredo is made with cream and cheese which is the perfectly seasoned base for soup. I added potatoes, carrots and just enough skim milk to thin the soup without losing that great taste.
Add some cooked fettuccine, frozen green peas and crumbled turkey bacon for a Ragú #NewTraDish twist on a great Fettuccine Carbonara recipe.
Quick and easy!

Potato Carbonara Soup Ingredients_edited-1

Precooking the noodles and turkey bacon are great time savers.

Potato Carbonara Soup @ Ragú #NewTraDish

Ingredients

  • 1 jar Ragú Classic Alfredo Sauce
  • 1 cup cooked fettuccine pieces
  • 1/2 cup frozen peas
  • 4 slices turkey bacon, crisp-cooked and crumbled
  • 1 cup diced potatoes
  • 1/2 cup sliced carrots
  • 1 cup skim milk

Instructions

  1. Place potatoes and carrots in a small saucepan, add enough water to cover. Bring to a boil and cook about 10 minutes until tender. Drain.
  2. While potatoes cook, heat Ragú Classic Alfredo, bacon, peas and milk over low heat.
  3. Add cooked vegetables and fettuccine.
  4. Serve alone or with a salad and crusty bread.
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Wait! There’s more!

Visit http://Facebook.com/RaguSauce for more easy and delicious Authentic Italian recipe ideas. Enter the Ragú Sweepstakes for a chance to win great Authentic Italian themed prizes, including a grand prize trip to Italy for a family of four at www.RaguSweeps.com !

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Chicken and Mozzarella Stuffed Mushrooms #MushroomMakeover



This recipe is a repeat that I want to share today for #MushroomMakeover.
These little mushrooms are a great party addition or a feature on Appetizers Night! What’s Appetizer Night, you ask? Its the occasional night I don’t feel like a big meal, I get unexpected company for dinner, I feel “peckish” or just in that mood!
This is an old throw-together so I don’t have step by step pictures. So easy, we really don’t need them anyway, do we?

Chicken and Mozzarella Stuffed Mushrooms

A great way to use leftover chicken!

1/2 lb Portabella mushrooms, baby, gills removed
1 cup chicken breast, cooked
1/2 cup Mozzarella Cheese, shredded
1 Tbsp scallions, thinly sliced, divided
1 Tbsp pepper, roasted red diced
1 teaspoon basil, fresh, finely chopped
Salt and pepper, to taste

1. Mix chicken, peppers, 1/2 tablespoon scallions and seasoning together.

2. Loosely fill mushrooms, sprinkle with mozzarella. Add a pinch of scallion for garnish.

3. Broil for about 5 minutes or, depending on the size, until mushrooms are thoroughly cooked and cheese is melted.

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