{Recipe} Neapolitan Pudding Pie with Vanilla Bean White Chocolate Ganache

This pudding pie is extra sweet, easy to make, and a great little treat for Valentines Day.

The combination of the three layers gives this dessert a Neapolitan Ice Cream flavor.

Oreo Pie Crust

Strawberry Cream Pudding

Vanilla Bean White Chocolate Ganache

I got the Strawberry Cream Jello Pudding for less than a dollar at the grocery store.

It has a very strong artificial strawberry flavor...

Using the other layers really helped to cut into the strawberry flavor which was nice for me.

I am not overly fond of artificial strawberry, but decided to give this a try.

This definitely isn't my go to dessert...

But it was a great experiment that took very little time and tasted good in the end:)

Vanilla Bean White Chocolate Ganache

Ingredients

2 cups Heavy Cream
1 bag White Chocolate Chips
2 cups Powdered Sugar
1 Vanilla Bean, split and scraped

Directions

Heat the cream on medium until little bubbles begin to form on the edges.
Pour over white chocolate chips in a heat safe bowl and let it sit for a couple of minutes.
Using a hand mixer, mix until chips are melted and the mixer is smooth.
Add the vanilla bean seeds and powdered sugar, until smooth.
If it is too runny add a little more powdered sugar, more cream if too thick.
Place in the refrigerator until it firms up a bit.
This makes a lot in one batch, and works to use for a few different recipes.


Neapolitan Pudding Pie

Ingredients

1 Oreo Cookie Pie Crust
1 small box Strawberry Cream Jello Pudding
1 3/4 Milk
1/2 - 3/4 cup Vanilla Bean White Chocolate Ganache
or top with Cool Whip

Directions

Whisk together milk and pudding mix until completely smooth.
Pour into the pie crust and refrigerate for at 1/2 hour or until firmly set.
Lightly spread the Vanilla Bean White Chocolate Ganache over the top.
Place completed pie back in the refrigerator until ready to serve.
*This tasted better the second day after the flavors fused.

{Recipe} Candy Corn Cream Cups

Last week I Guest Posted over at Doodles and Doilies.  Now I am back here posting the recipe on my blog.
Halloween is my favorite time of year.
 These little dessert cups are the perfect size for the quick, sweet fix.
The layering of flavors blend well together and help in making it so that it isn't overly sweet.

Ingredients

Yellow Layer

1 3oz package Instant Vanilla Pudding

2 cups Milk

Orange Layer

1 cup Heavy Whipping Cream

1 1/2 cups Candy Corn

White Layer

1 cup Heavy Whipping Cream

1/2 cup Powdered Sugar

Coordinating Sprinkles

1 Candy Corn for each cup

Directions

Yellow Layer

Mix milk and pudding together in a bowl according to package directions, and let it start to firm up slightly.

Place 2 Tablespoons of the pudding in the bottom of the dessert cup.

Orange Layer

Make the first part of the orange layer the night before or at least 4 hours before.

On medium heat, pour the whipping cream in a saucepan and stir constantly to prevent scorching.  Once the whipping cream is heated, pour in the candy corn, again stirring constantly until the candy has disintegrated and turned the cream a pumpkin orange. 

Remove from burner, bring to room temperature, then place in the refirgerator for 4 hours or overnight.

Once the orange layer is fully chilled, place it in a mixing bowl and whip until soft peaks form.

Place 2-3 Tablespoons on top of the yellow layer

White Layer

Pour whipping cream into a new mixing bowl and whip until soft peaks form.  Add the powdered sugar, and whip on high speed until desired consistency is achieved.  Be careful not to overwhip, as it will begin to break down.

Scoop a dollop or use an open star frosting tip in a pastry bag.

Sprinkle with desired toppings.

The orange layer is super sweet, just it is tempered nicely by the vanilla pudding and whipped topping in each bite. 

This rich dessert is the perfect portion size, to not go into a sugar coma:)

A friend on facebook also talked about using the Chocolate Candy Corn, and Chocolate Pudding, then making it the same way.
  Could be interesting... you would just have to see what color it turned out to be:)

Linking to~
Running with Glitter
Craft O Maniac
Marvelously Messy
I Heart Naptime
Topsy Turvey
Tip Junkie
Vintage Wanna Bee
The Blackberry Vine
Trendy Treehouse
Sugar and Dots
Lil Luna
Southern Lovely
Someday Crafts
Mom on Timeout
Ladybird Ln
Whipperberry
The Answer is Chocolate
Something Swanky

{Recipe} Buttercream Frosting & Lemon Curd Cupcakes

I had to make six dozen cupcakes for Andrew and Whitney's Wedding Luncheon. I wanted them to by easy, delectable, and semi homemade (but not in the Sandra sort of way.)

 I gave myself certain criteria~

 chocolate cake-box

 white cake-box

bright white buttercream frosting- homemade

 little sugarpaste flowers-homemade

Cobalt Blue and White Polka Dot Liners...

 and a surprise inside each cupcake

For the chocolate cupcakes, I added mini chocolate chips to the batter.

For the white cupcakes, I added an oh so divine Lemon Curd recipe.  It was super easy.

Note: I used my micro cheese grater instead of a carrot peeler.  It went faster, and I didn't have to worry about getting any of the white pith in.

I wanted to put a raspberry puree in the chocolate cupcakes, but as they are not in season right now, it would have been much too expensive.  Maybe this summer:)

I really like how this recipe for buttercream frosting turned out.  Fortunatley I remembered what I did this time, since I haven't ever written my "concoctions" down. 

Bright White Buttercream Frosting

2 sticks Unsalted Butter- room temperature

2 lbs CandH Powdered Sugar

2 t Clear Vanilla

3+ T milk (+ means to desired consistency)
covers approx. 2 dozen cupcakes

Use whisk attachment and cream the butter.  Add powdered sugar 1 cup at a time until incorporated.  Scrape the sides down often. 

If it is too stiff or crumbly, add 1 Tablespoon of milk and the vanilla.  Once the powdered sugar is incorporated, start adding the milk 1 Tablespoon at a time until you get the consistency you want. 

*If you don't add enough milk, the frosting will be more difficult to pipe.  If you add too much, the frosting will not only by runny and refuse to hold it's shape, it will also take on a separated/greasy look. Greasy=frowny face. 

Once you have the frosting where you want it, turn your mixer on high and whip for 1-2 minutes.  Pipe to your hearts content, and make sure to cover the frosting if you have to leave it.

Don't wait to long to decorate, or the frosting will develop a super thin crust and the decorations won't stick.  

To decorate, I used edible sugar paste flowers that I rolled out and cut in three different sizes and styles.  When the flowers hardened, I used canary yellow luster dust  and colored the centers of the largest flowers.

I learned so much on this baking adventure.  I have much to utilize on the next project.  My mom requested these as her birthday present this weekend, so I have to get to it:)

Happy Baking!