Pudding shots!! YUM!

One of the things I am most thankful for is sugar free pudding.  I am thankful for sugar free pudding because if you have a bad day you can knock back two or three of those bad boys and not feel guilty.

So one day when I had just finished consuming my second 60 calorie sugar free pudding and was about to reach for a third, Bluebell said to me…..”you know, you could drink them like shots”

…..to which my brain said

…. “PUDDING SHOTS……….YEAH!!”

Now I am very fortunate because I have some awesome ladies that live in my neighborhood who I have become BFF’s with over the past few years. Sooooo, a couple of days after Bluebell mentioned pudding shots to me, three of my BFF’s and I decided to drive together to go shopping at Trader Joes……ummmmm isn’t that what suburban housewives do???

Hey, none of us had to work or go to school that day….don’t be haters……
So as we were driving we were discussing life and I was telling the ladies what Bluebell had said about the pudding shooters.  As we were talking we realized we were all getting together (there are 7 families in this little BFF family group) to celebrate The Hunter’s birthday on the following Saturday So we decided we needed to try to make pudding shots so I could blog about it. (Yeah, nothing in it for them either huh…..snort….)    So Friday I went shopping for puddings and made sure we had some tasty liquor and liqueurs to mix with the pudding.

On Saturday night the families arrive and we decide to have a judging of different pudding flavors with different alcohols.  The two pudding flavors we used during the experimentation were dark chocolate and vanilla.  I think the Jello sugar free dark chocolate is the creamiest of the chocolates, so that is what I bought, and plain vanilla for a different flavor palate…..(I may have been watching too much Food Network….)

We used our resident fabulous mixologist M. to mix the alcohol and the pudding to make sure we had the right consistency and taste. He poured and whisked and tasted and poured and whisked and tasted to make sure all was right.  The first batch we made was chocolate with Baileys Irish Cream and Kahlua.
Then we had some tasters.  And the results were…………….. (insert drum roll)

Chocolate pudding with Kahlua and Irish Cream

and

Big N loved them!

and

Our mixologist thought they were yummy!

Now we didn’t leave out the others, but I was so busy tasting that I forgot to take pictures…..must have been the chocolate alcohol haze I was starting to go into……..


Round number two was dark chocolate pudding and Godiva chocolate liquer….and the results were:

S loved them!!

I have to say that one was my personal FAVE!!!


Then we tried:
vanilla pudding and Buttershots liqueuer

Buttershots and vanilla.

Results:

The NewYorRican loved them!

and

A. was slurping them back!

and 
THEN we got even more creative……do I need to mention that we had all had about 5 or 6 shots by this point……so, we got creative (wait I already said that), and mixed the chocolate and vanilla together:

Chocolate and vanilla in same shot glass….why not?
Tinkerbell had a huge shot glass. She didn’t let it out of her sight!

That was Tinkerbell’s shot glass, it was huge, and she DID NOT let it out of her hands……

Steelers fan loved them too!

Then we tried mixing choc and vanilla in the same glass: (does anyone hear an echo here?)
Then I decided to beatTinkerbell at her own game and pulled out a 9 oz cup……. I  just chucked the whole shot glass idea at that point.

My solo cup is bigger than your shot glass Tink.

But the Steelers fan had the best idea of all!

Who needs a glass anyway????

And the best part is if you get pulled over on the way home and the police officer asks if you have been drinking, you can say, “Why no Officer, just had some pudding with some friends.”

Just kidding, I don’t condone slurping and driving!!!  The good news is all of my friends could just walk home!

Ultimate Fudgy Brownies

Yesterday I posted a recipe for a delicious low sugar cheesecake I just love. Today is a recipe that is NOT low sugar or healthy in the least.  But life is about moderation, and sometimes you just need to have the sugar laden chocolatey fudginess of an amazing brownie.  This is that day!!

I have a sweet tooth.  I LOVE chocolate!  And chocolate brownies are SOUL food for me! Seriously, I am not joking.  If I have had a bad day or dealing with PMPS (Perimenopausal syndrome-my own word…lol),  a fudgy delicious brownie can transform me from a maniacal person to a calm, happy smiling person.  Nuff said.  With that in mind, I have always searched for the fudgiest, yummiest brownie recipe, and I think I have found it!!!!

KING ARTHUR FLOUR FUDGE BROWNIES
•    1 cup (2 sticks) unsalted butter, softened
•    2 cups light brown sugar
•    3/4 cup Dutch process cocoa
•    1 teaspoon salt
•    1 teaspoon baking powder
•    1 teaspoon espresso powder, optional but recommended ( I did not use)
•    1 tablespoon vanilla extract
•    4 large eggs
•    1 1/2 cups King Arthur White Whole Wheat Flour
•    2 cups semisweet or bittersweet chocolate chips
Directions
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.  ( I will reduce time to 25 minutes the next time I make these)

Amazing!!
Melt the butter in the microwave until melted

Mix with sugar in a pan over low heat until it is hot but not bubbling.

Mix eggs, cocoa, salt, baking powder, espresso powder, and vanilla in a bowl.

Add the hot butter/sugar mixture and stir until smooth. Then add the flour.

And chocolate chips.

Put the batter in a greased 9×13 pan.

 

Bake for 30 minutes.  (I will reduce time to 25 the next time I bake them.)

Amazing!!
I could not take a photo that showed the amazing fudginess of these brownies, so I used a photo from an amazing baking website called Barbara Bakes.  You really need to check out her site.  She has recipes I can’t wait to try!

 

 

 

Chocolate swirl cheesecake (Diabetic friendly)

I am always on the search for yummy desserts that are lower in fat, sugar and calories.  I have tried many, but have not posted them because I have thrown them away.  There is no sense in wasting my time posting something I think is not good.  However, I just happened to find this yummy Diabetic chocolate swirl cheesecake recipe as I was googling stuff, and it looked pretty good, so I gave it a whirl! I found this recipe at The Diabetic Gourmet Magazine website.

It received RAVE reviews from my BFF The Newyorican, as well as The Genius (who is a picky 13 year old).  Bluebell and I enjoyed it also, although I must admit I put some sugar free chocolate sauce on mine…..

 Chocolate Swirl Cheesecake
Yield: 16 servings
Ingredients
Crust Ingredients:
•    1-1/4 cups vanilla wafer crumbs
•    4 tablespoons stick butter or margarine, melted
•    2 tablespoons Equal ® Spoonful or Granulated* (I used Splenda baking mix)
Cheesecake Ingredients:
•    3 packages (8 ounces each) reduced-fat cream cheese, softened
•    3/4 cup Equal ® Spoonful or Granulated** (I used Splenda Baking Mix)
•    2 eggs
•    2 egg whites
•    2 tablespoons cornstarch
•    1 cup reduced fat sour cream
•    1 teaspoon vanilla
•    1 ounce unsweetened chocolate, melted, slightly cooled
•    1 tablespoon fat-free milk
•    Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
1.    For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal®. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2.    For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3.    Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4.    Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into
wedges.
 
Easy to make, delicious and low sugar! Can’t beat that!!!
 
Nutritional Information (Per Serving)
Calories:  164
Protein:  7 g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11 g    Carbohydrates: 8 g
Exchanges: 1 milk, 2 fat
Ingredients for Diabetic swirl cheesecake
Low Fat Nilla wafer crust.
Cheesecake mix in the bowl.
After combining chocolate and regular batter, swirl with a butter knife.
After baking.
yum!  (Bluebell will Spackle the wall and put in new back splash)
The NewYorRican approves!!!
Easy to make, delicious and low sugar! Can’t beat that!!!