pudding

Cream Puff Cloud

/ Jodi / 54 Comments

cream puff cloud coconute cream recipe 2

This heavenly cream puff cloud dessert has been a family favorite for a long time.

My sweet father-in-law used to request it every year for his birthday, and Hubby loves it too!

So when we had my Dad and Mom II over yesterday to celebrate Dad’s birthday, I made this special dessert that I made the first time we celebrated Dad’s birthday together (again) six years ago when we reunited.

Cream Puff Cloud Coconut Cream slice recipe

Dad loves coconut cream just like Hubby does and Pap did, so this is something I love making for my special guys.

Dad ate his first piece, and then asked for a second “little” slice.  He sure knows the way to my heart! 

And if you are not a coconut cream fan, this cream puff cloud DELIGHT is wonderful in a French Vanilla or Chocolate version too!

It is light, simple, and amazingly delightful!

cream puff cloud coconute cream recipe

Years ago, when my boys were young and I was a stay-at-home mom, I sold Pampered Chef kitchen tools as a little side job that got me out a bit, helped me make some extra money for the family, and provided Hubby and I with some amazing FREE trips that I earned for achieving sales bonus levels!  This was one of the recipes I made at cooking shows I did in people’s homes, and it was ALWAYS a huge hit.

I hope you will add this recipe to your collection of “special occasion desserts.”  It is so wonderful to have recipes that are easy, but delicious and impressive.

Happy Birthday Dad!  It was so wonderful to celebrate with you.  I love you!

Cream Puff Cloud

Ingredients:Cream Puff Cloud Coconut Cream slice recipe

  • Cream Puff Shell
    • 1 cup water
    • 1 stick (1/2 cup) butter
    • 1 cup flour
    • 4 eggs
  • Filling
    • 1 small package Instant Coconut Cream Pie Filling (or French Vanilla or Chocolate or your Fave!)
    • 1 1/2 cups Milk (any kind you prefer from Skim to Half and Half)
    • 1 12 oz. Cool Whip
  • Garnish
    • Toasted Coconut – for Coconut Cream Pie Filling
    • Fresh Strawberries and/or shaved chocolate for French Vanilla Pie Filling
    • Shaved Chocolate for Chocolate Pie Filling

Preheat oven to 400 degrees F.

For Puff Pastry Shell:  Microwave or boil water and butter.  Once boiling, remove from heat and add flour.  Stir until batter comes away from sides of bowl/pan.  Add eggs, one at a time, beating with whisk until batter looses shine.

Spray a Deep Dish Baker or 10 inch quiche pan with Pam cooking spray.  Spread batter on bottom of pan and slightly up sides.  Bake for 20-30 minutes.  Shell will puff up and then shrink back when cooled.

Cool completely.

For filling, combine pudding and milk in large bowl, and chill to set.  Fold in 3/4 of the Cool Whip.  For coconut cream version, I also add 1/2 cup toasted coconut.  For chocolate, I add a 1/2 cup chocolate chips or chocolate chunks.

When shell is cooled, pour filling into shell.  Garnish with remaining cool whip and any additional garnishes you prefer.  Chill until serving.

Enjoy!

Cheers & Hugs,
Jodi

Chocolate and Raspberry Custard Dessert in a Jar

/ Jodi / 67 Comments

chocolate and raspberry custard in a jar dessert

We celebrated my youngest son, Nick’s birthday yesterday.  I was excited to try to recreate a recipe he recently had and loved at Firebird’s Wood Fired Grill restaurant a month or so ago while traveling.

chocolate and raspberry custard in a jar dessert 2

So instead of a birthday cake this year, I made these beautiful, decadent treats for his dessert.  He loved it and said I aced it.  Momma’s heart is happy.  This dessert is beautiful and delicious and will make any occasion special.

It is so worth the time to create a magical, delicious dessert.  And the beauty of it is that it can be made a day ahead of time and assembled right before you serve it for an amazing treat.

I know there is someone on your “list” who would do almost anything for one of these!

Chocolate and Raspberry Custard in a Jar

Ingredients:chocolate and raspberry custard in a jar dessert

1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup milk
1 cup Greek yogurt
1 – 2.35 oz pkg instant chocolate pudding mix
4 oz raspberry sauce (made by straining fresh 6 oz raspberries through a sieve with 1 Tbsp sugar)
16 fresh raspberries for garnish
chocolate granola for topping (recipe follows)
Whipped cream
4 – 6oz Mason jars

Directions:

Place heavy cream in pot on medium high heat, and bring to a boil. Turn off heat, and add chocolate chips.  Whisk until smooth and chocolate is completely melted. Set aside and cool to room temperature.  Reserve 1/2 cup of the chocolate ganache.  Mix milk, yogurt and remaining chocolate ganache (other than 1/2 cup) in a mixing bowl. Stir in the pudding mix until fully incorporated.  Pour 5 oz. of custard into each Mason jar or dessert dish.  Top with  1oz reserved ganache per jar.  Cover and refrigerate for at least 30 minutes or overnight.  Top with raspberry sauce, vanilla whipped cream, fresh raspberries and chocolate granola.  Garnish with a fresh sprig of mint.

And the chocolate granola….

O M G!

This is a treat in and of itself!

I might be able to live on just this.

Make it to accompany the Chocolate and Raspberry Custard in a Jar Dessert or to top yogurt , ice cream, or to just toss in your mouth as a yummy snack.

chocolate granola

Oats and almonds and walnuts coated with cocoa and agave nectar and drizzled with semi-sweet chocolate….

Heaven in a bite!

chocolate granola 2

Chocolate Granola

Ingredients:chocolate granola
2 cups of Old Fashioned Oats
1 Cup of Sliced (or slivered) Almonds
1 Cup of Chopped Walnuts
1/4 cup of Unsweetened Cocoa Powder
1/3 cup Sugar
1/4 cup of Agave Nectar (you can also use Maple Syrup)
1/4 cup  Butter
1/2 cup Semisweet Chocolate Chips

Directions:

 Preheat the oven to 300 degrees.

In a small saucepan, melt agave nectar and butter on medium-low heat.

In a large bowl, combine oats, nuts, cocoa, sugar and melted butter mixture to coat well.

Spread the mixture in a single layer on a baking stone or sheet, and bake for 40 minutes, stirring every 10 minutes.

Remove from oven and sprinkle chocolate chips evenly over the top.

Allow mixture to cool completely.  Serve over Chocolate and Raspberry Custard Dessert, ice cream, yogurt, or enjoy as a snack.

Adapted from a recipe from Laura in the Kitchen

And here is the birthday “boy” with his birthday dessert.

Nick 26

Happy Birthday Nick!  You have made the past 26 years more joyful than you will ever know.  I wish you love and happiness and as much chocolate and raspberry custard as your heart desires.

Cheers & Hugs,
Jodi