Liege Waffles

There's a waffle truck that comes around every once in a while.  There's always a line and, for the life of me, I couldn't figure out what would make waffles so fantastic that people would wait in line for them.  And not just any line, but a loooong line. Don't get me wrong.  I really like love waffles.  So I decided to stand in that long line to see what all the fuss was about.  Oh. My. Goodness!  The waffles were not just your ordinary waffle, they were Liege Waffles.  They served them with Biscoff spread, fruit and an amazing amount of whipped cream - like a scoop the size of ice cream!  They were delicious.  They were amazing.  They were rich and (I'm sure) very fattening.  These waffles aren't as chewy as the one from the waffle truck, but are still delicious.

1 tablespoon yeast
1/3 cup warm water
1 1/2 tablespoons sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup  butter, softened
1 cup pearl sugar

Mix yeast, water, sugar and salt, and let develop for 15 minutes. Place flour into a large bowl. Make a well in the center of the flour and pour in yeast mixture, begin to knead. Continue to knead while adding eggs, one at a time. Continue kneading while adding the butter, 2 tablespoons at a time. When thoroughly mixed, cover and let dough rise until doubled in size (approximately 1 hour). Gently mix in pearl sugar and let rest for 15 minutes. Heat Belgian waffle iron. Separate dough into balls about the size of a golf ball. When your waffle iron is hot and ready, place dough ball in iron. Cook 3-5 minutes, until waffles are lightly brown on top.

Served with fresh berries, sweetened whipped cream and Biscoff spread.

Recipe from Lemon Glaze.

Linked on Pin It Thursday and Pinworthy Projects.

Mini Lemon Parfaits

It's cold here.  There's snow on the ground and it's been pretty gloomy for about the last week.  I wanted a little sunshine and since I wasn't getting any from the sky, I figured lemons were the next closest thing.

These Mini Lemon Parfaits are so stinking cute!  And they're equally as tasty.  If you are a lemon fan, you'll want to make these.  Like now.

1/4 cup graham cracker crumbs
1 1/2 teaspoons sugar
1 tablespoon butter, melted
1 cup lemon curd (I used Microwave Lemon Curd)
1 cup sweetened whipped cream

Combine graham cracker crumbs, sugar and melted butter in a small bowl; mix until well combined.  Place about 1 teaspoon of the graham cracker mixture in the the bottom of 4 mini parfait glasses.  Top with 1 tablespoon lemon curd, then 1 tablespoon sweetened whipped cream (I piped my sweetened whipped cream in - much neater that way. :)).  Add another layer of the lemon curd and sweetened whipped cream, then sprinkle with graham cracker mixture.

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello, Your Homebased Mom, Sweet & Savory Saturdays, Show Me What Ya Got and Six Sisters' Stuff.

Microwave Lemon Curd

I remember seeing lemon curd in the grocery store when I was a kid.  It was by the peanut butter and jelly and I always thought it had to be the nastiest stuff on the planet.  After all, the only curd I had ever had was the cheese kind of curd and that mixed with lemon sounded way less than appealing.  The stuff had to be gagtastic (that's my new favorite made up word) at best.  It wasn't until a couple years ago that I decided to give the stuff a try.  It was pretty much love at first bite.

This Microwave Lemon Curd is quite tart.  If you aren't a fan of tart, you might want to these Chocolate Cake Ball Pops or these Chewy Double Chocolate Cookies.  I promise not to get all judgy on you and we can still be friends. :)

1 cup sugar
3 eggs
1 cup fresh lemon juice
zest from 3 lemons
1/2 cup butter, melted

In a microwave safe bowl, whisk together eggs and sugar.  Add lemon juice, zest and melted butter; whisk until well combined.  Microwave on high in 1 minute increments, stirring well after each minute, until thicken and will coat the back of a spoon (mine took 4 minutes).  Place plastic wrap on the surface of the lemon curd (to prevent a film from forming) and refrigerate until cold.

Not sure what to do with lemon curd?  Try it as a filling for crepes, cake, pie, in a parfait or just plain.

Recipe from All Recipes.

Linked on Manic Monday and Show Me What Ya Got.

Dirt Cups

Once in a while I make an attempt at being "SuperMom".  This was one of the noble attempts, and honestly, it worked!  The kids, especially the little ones, were highly impressed.  For some reason the older ones are much more difficult to impress.  Or at least getting them to admit they're impressed.  I think my baby was the most impressed.  Mom actually let him eat worms and dirt!  That's not something that happens everyday.

6 (9 ounce) clear plastic cups
4 cups chocolate pudding (I double the recipe for Hasty Chocolate Pudding to use)
18 chocolate sandwhich cookies (like Oreo), crushed
12 candy gummy worms

Divide the chocolate pudding between the cups - about 3/4 cup pudding in each cup.  Divide the cookie crumbs between the cups, then top with 2 candy gummy worms.

* You could layer the pudding and cookie crumbs as well.

Linked on Manic Monday, The Busy Bee's and Whisk Away Wednesday.

Hasty Chocolate Pudding

There is no better pudding than homemade, if you ask me.  I usually make vanilla pudding, but once in a while I'll make chocolate.  This Hasty Chocolate Pudding is the best homemade chocolate pudding I've ever made!  It's quick - cooks in the microwave! - and easy.

 

1/2 cup white sugar 
1/3 cup unsweetened cocoa powder  

3 tablespoons cornstarch 

2 teaspoons vanilla extract 
2 cups milk

Combine dry ingredients in a microwave safe bowl and whisk until smooth.  Slowly whisk in the milk, making sure there are no lumps.  Place in the microwave and cook on high for 3 minutes; stir.  Cook in additional 1 minute increments (2 to 4 more minutes) until the pudding is thick and shiny.  Add vanilla and stir well.  Place plastic wrap on the surface of the pudding (to prevent a film from forming) and refrigerate until cold.

Recipe from All Recipes.

Linked on Whisk Away Wednesday, Six Sisters' Stuff, Show & Tell Saturday, Sweet as Sugar Cookies, Pamela's Heavenly Treats, Hello Weekend, Sunday FUNday and Tatertots and Jello.

Cinnabon Cinnamon Rolls

Oh.  My.  Goodness!  These have got to be the best cinnamon rolls in the world!  I just love copy-cat recipes.  They're usually packed full of awesomeness and these Cinnabon Cinnamon Rolls were no different.  They're awesome!  They came out soft and tender and just plain tasty.  I loved them, the family loved them, and I'm sure you will love them!  Make them now and you can thank me later. :)

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup sugar
1 tablespoon instant yeast

Filling:
1/3 cup butter, softened
1 cup brown sugar
2 tablespoons cinnamon

Icing:
1/4 cup butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt

Combine flour and yeast in a medium bowl and set aside.  In a large bowl combine remaining ingredients for the dough and mix well.  Add in 2 cups of the flour mixture and mix well.  Add remaining flour 1 cup at a time, mixing well after each addition, until the dough is soft and not too sticky.  Knead the dough for 5 minutes, then cover and let rise until doubled.  In a small bowl combine the brown sugar and cinnamon for the filling.  Roll dough into a 16x21 inch rectangle. Spread dough with the 1/3 cup butter and sprinkle evenly with cinnamon and sugar mixture. Roll the dough, starting at the long end, into a tight roll.  Seal the seam by pinching the dough.  Cut the dough into 12 even rolls and place in a lightly greased 9x13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes.  Meanwhile, preheat oven to 400 degrees.  Bake rolls in preheated oven until golden brown, about 15 minutes.  While rolls are baking, beat together icing ingredients until smooth.  Spread frosting on warm rolls before serving.

Recipe adapted from All Recipes. 

Linked on Sweet as Sugar Cookies.

Pumpkin Cookie Dough Dip

I'll let you in on a little secret.  This Pumpkin Cookie Dough Dip is healthy!  Did I mention it's also delicious and doesn't taste healthy?  Well, it is, and it doesn't.  My kids loved dipping the little graham crackers into the dip and eating it.

1/2 cup pureed pumpkin
1 (15 ounce) can white beans or garbanzo beans, drained and rinsed well
1/2 cup quick oats
1 1/2 teaspoons cinnamon
1/4 teaspoons salt
1/4 teaspoons baking soda
2/3 cup brown sugar
1 1/2 tablespoons coconut oil (or other oil or butter)
1 teaspoon vanilla extract
2 tablespoons milk, if needed

Combine all ingredients in the bowl of a food processor except milk and process until smooth.  Add milk, 1 tablespoon at a time, if needed for consistency.  I sprinkled the dip with a few mini chocolate chips because we love Pumpkin Chocolate Chip Cookies so much and served it with graham cracker sticks.

Recipe adapted from Chocolate Covered Katie.

Linked on Sweet as Sugar Cookies.

Pumpkin Poppers

I just can't seem to get enough pumpkin!  I've been going through the pumpkin I bottled last year like a crazy woman.  Really.  My kids think I'm crazy!  Luckily, my mom is a sweet mom and has invited me over to bottle some more pumpkin that she grew this year.  She seems to have a green thumb.  They say the apple doesn't fall far from the tree, but in this case, it's far from the truth.  Unless, of course, you are talking about growing weeds.  I'm mighty good at that one!

Crazy or not, these Pumpkin Poppers are fantastic!  They're moist, tender and oh-so-good!  They remind me of doughnut holes.  And muffins. 

1 3/4 cups flour (I used bread flour because I had some I wanted to use up.  All-purpose is what the recipe called for)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoons vanilla extract
3/4 cup pumpkin puree (I used some I bottled)
1/2 cup milk

Coating:
1/2 cup butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350.  Combine flour, baking powder and spices in a small bowl and whisk until combined.  In a medium sized bowl, combine the remaining ingredients.  Add the flour mixture to the wet mixture and mix until just combined.  Grease a mini muffin tin and fill tins until almost full.  Bake for 10-12 minutes.  While poppers are baking, pour melted butter into a small bowl.  Combine cinnamon and sugar in another small bowl and mix until thoroughly combined.  Let the poppers cool for about 15 minutes, then dip in butter and roll in cinnamon sugar mixture.

Recipe from Clever Housewife.

Linked on Tatertots and Jello.

Apple Crisp

Apparently my kids are deprived.  My sweet little 11 year old called her Granny, just to chat, and Granny told her she was making Papa an Apple Crisp.  My little princess got off the phone and let me know I've never made her an apple crisp and asked begged me to make her one.  I told her that Apple Crisp was basically just an apple crumb pie, but without the crust.  She said she knew.  Apparently Granny told her.  Funny, anything Granny tells her is true (really, it is), but she doesn't believe half of what I tell her.  So I tell her to call Granny.  Then she believes me.  Funny thing.

I must really love that sweet little 11 year old of mine.  I had a lovely bag of my favorite apples (pink lady - YUM!!) and used all of them for her very first Apple Crisp.  She was in heaven!  I think she ate half the pan all by herself.  You'd never know she likes to eat by looking at her, though.  If only I had that problem....

8 cups sliced apples
1/2 cup brown sugar
2 tablespoons butter, melted
1/2 teaspoon cinnamon
2 tablespoons flour
1 teaspoon vanilla
dash salt
1 teaspoon lemon juice

Topping:
3/4 cup flour
3/4 cup brown sugar
1/4 cup instant oats
5 tablespoons cold butter, cut into small pieces
dash salt

Preheat oven to 375.  In a large bowl, combine all ingredients except topping ingredients.  Mix well and pour into a 3 quart baking dish (I used a 9x13 inch pan).  Combine all topping ingredients and use a pasty blender to cut butter into the other ingredients.  When the butter is cut in and looks like small crumbs, sprinkle over apples.  Bake for 45 minutes.  Serve warm or cold.

Recipe adapted from Jamie Cooks It Up!

Linked on Sweet as Sugar Cookies.

Praline Pecan Sauce

There are days when everything seems to go as planned.  There are other days when it seems nothing goes as planned.  Today was one of those days.  The kind that nothing seems to go as planned.  That's okay though, at least now that the day is over and it ended with a nice sundae with Praline Pecan Sauce.  :)  Any day that ends with a nice sundae topped with this fantastic Praline Pecan Sauce has got to at least okay.  Yep.  At least okay.

1 1/4 cups chopped pecans
7 Tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk

Place chopped pecans in a microwave safe bowl topped with 3 tablespoons butter. Cook for 8 minutes, stirring after each minute. Watch closely so the pecans don't burn. In another microwave safe bowl melt the remaining butter. Stir in brown sugar, corn syrup and flour. Cook for 6 to 8 minutes, stirring every 2 minutes, until the sugar is melted. Add canned milk and pecans and mix well.  Store in the refrigerator. 

Recipe from A Southern Fairytale.

Linked on Sweets for a Saturday.

Dreamy Chocolate Mousse

You know what I love about this Dreamy Chocolate Mousse?  I love that there are so many things I can do with it.  I usually use it for a filling in cup cakes or a cake (like Moist Chocolate Cake), but it's also a great filling for Crepes, cream puffs, or just as a plain dessert.  It's rich, creamy, chocolatey, and just plain good!  The entire family loves it.  You just can't go too wrong with chocolate. :)

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

Sprinkle gelatin over cold water in small cup or bowl and let stand 1 minute to soften. Add boiling water to gelatin and stir until gelatin is completely dissolved. Let gelatin cool slightly. Stir together sugar and cocoa in medium bowl and add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture and beat until well blended. 

Recipe from Hershey's.


 Linked on Sweets for a Saturday.

Single Serving Brownie in a Mug

Brownies and I have a love/hate relationship.  I love the first brownie I eat out of a freshly baked batch.  The second brownie is pretty darn good, too.  But when they keep calling my name (bet you never knew brownies could talk.  Well, they can!) until the entire pan is gone, well, that's when I just hate them.   These Single Serving Brownies in a Mug bring back the love only relationship with brownies.  I can eat an entire batch and still only eat one brownie. :)  The brownies are rich and chocolatey and would be perfect with a scoop of vanilla ice cream.

1 tablespoon cocoa powder
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon canola oil
a pinch of salt

Combine all ingredients in a microwave safe mug and mix until well combined.  Place in the microwave and cook for 30 seconds.

Recipe from Real Mom Kitchen.

Protein Balls (Edible "Cookie" Dough)

These Protein Balls are my new favorite snack.  Not only are the super yummy, they are healthy too!  No sugar, oil, or anything like that added.  The entire family likes them too.

1/3 almond butter (I buy the almond butter I grind fresh at the store)
1/4 cup shredded unsweetened coconut (I buy it from the bulk section at the health food store)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 tablespoon agave or honey
pinch of salt

Combine all ingredients in a bowl and mix until well combined.  Roll into balls and store in the fridge.

I sometimes like to add 1/4 cup dried cranberries.  Chocolate chips would be good as well.

Recipe from The Royal Cook - an original!

Linked on Sweets for a Saturday.

Paleo Breakfast Bars - Like Healthy Cake

These Paleo Breakfast Bars are SO good!  They taste just like cake, but are healthy!  I made them for my little girls for lunch and, after sampling the finished product, told them they got to eat cake for lunch.  They were beyond excited and as soon as their big Sissy got home, they let her know they had cake for lunch.  She refused to believe I would feed the little ones cake for lunch.  Mom just isn't that cool. :)

4 Year old "Mom made us cake for lunch!"

10 Year old "Whatever."

6 Year old "Really!  Mom let us have cake for lunch!"

10 Year old (looking around the kitchen for proof) "If Mom let you have cake for lunch, it was some disgusting healthy cake."

4 Year old "Nu uh.  Mom makes good cake."

I had a piece leftover so I let her try it.  She took a very timid first bite and then her eyes lit up.  I ended up making it 2 more times in the next 2 days at her request.  Yep, it really passed the picky eater test.  She even hid a couple pieces to take to school in her lunch.  According to my 6 year old, the only thing that would make it better is frosting.

6 Year old "Mom, if you put frosting on my cake it would be healthy!"

4 Year old "'Cause frosting is good for our bodies, hu Mom."

Silly, silly girls!

½ cup almond butter

2 eggs
2 tablespoons honey or agave
1 teaspoon vanilla extract
¼ teaspoon stevia (I use about 1/4 dropper full of the liquid)
¼ teaspoon sea salt
¼ teaspoon baking soda
1 tablespoon cinnamon

In a large bowl, mix almond butter, eggs, honey or agave, vanilla and stevia.  Add salt, baking soda and cinnamon.  Mix well until all ingredients are combined.  Pour batter into a greased 8x8 inch baking dish.  Bake at 325° for 12 to 15 minutes.

Recipe From Elana's Pantry.

Linked on Sweets for a Saturday.

Coke Cake

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Coke (not diet)
1/2 cup buttermilk
2 eggs
1tsp vanilla extract

Glaze
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup Coke (not diet)
4 cups powdered sugar
1 cup chopped pecans - optional


Place flour, sugar, salt, baking powder and cinnamon in a large bowl.  Combine butter, cocoa powder, Coke and buttermilk in a small sauce pan.  Heat over medium-high heat, stirring constantly, until it comes to a boil.  Remove from heat and pour over dry ingredients.  Mix well, then add eggs and vanilla.  Mix well and pour into a greased 9x13 inch baking dish.  Bake at 350 for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  While cake is baking, combine butter, cocoa powder and Coke for the glaze and heat over medium-high heat until it comes to a boil, stirring constantly.  Remove from heat and whisk in powdered sugar until smooth.  Add pecans and mix well.  Pour over hot cake.  Let cool completely.

I sometimes will heat up the cake to serve and put a scoop of vanilla ice cream on top.  YUM!!

Recipe from May Flaum.

Linked on Sweets for a Saturday.

Strawberry Filling

I love strawberries. If I had to pick a favorite fruit, strawberries would be a strong contender. My kids all love strawberries too. Maybe that's why they're all so sweet! :) My little 6 year old requested Strawberry Filling in her birthday cake this year so I made this yummy filling for her. She loved it both in her cake and when she licked the pan. This Strawberry Filling is also fantastic on ice cream.

1 (16 oz) bag frozen strawberries, thawed
¼ cup sugar
3 Tbsp cornstarch

Puree strawberries in a blender. Pour sugar and cornstarch into a medium pan and whisk to combine. Add Pureed strawberries and whisk until smooth and combined. Cook over medium heat until it comes to a boil, stirring constantly. Remove from heat and let cool completely.

Recipe adapted from Baking Junkie.

Linked on Sweets for a Saturday. 

Vanilla Mousse

I decided to make my little girls birthday cake this year. I usually leave it up to the bakery, but decided to do it on my own this year. Mainly because she wanted a heart shaped cake and the bakery doesn't make heart shaped cakes. :) She requested strawberry filling and creamy filling. This Vanilla Mousse was perfect! She loved it and so did the rest of the family. Not only is it a great filling, it's also a delicious dessert on its own. Well, maybe with some berries.

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1 cup cold whipping cream
1 teaspoon vanilla extract

Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool slightly. In a medium bowl mix together sugar, whipping cream and vanilla. Beat with beaters on medium speed until mixture is stiff. Add gelatin mixture and beat until well blended.

Recipe adapted from Real Mom Kitchen.

Linked on Sweets for a Saturday. 

Baggie Ice Cream - Fun For the Kids!

Did you know you can actually make ice cream in a baggie? Really, you can! No ice cream machine needed. One of the cool things about Baggie Ice Cream is that the kids can do it all by themselves! Unless, of course, you have little ones, then you might need to help shake. Who needs a shake weight when you can make Baggie Ice Cream?

Baggie Ice Cream was another one of the snacks my 3 year old and I made during our winter theme at preschool. She insisted on putting sprinkles on top. Sprinkles do make everything taste better. Maybe I should try them on my kids food when they don't want to eat.

1/2 cup whole milk
2 tablespoons sugar
1/4 teaspoon vanilla
2 tablespoons ice cream salt
Ice

Pour the milk, sugar and vanilla into a sandwich sized zip bag. Squeeze out the air and seal. Put packing tape along the top of the bag to make sure it doesn't spill out. Fill a 6 cup(ish) container 2/3 of the way full of ice (you could also use a gallon sized zip bag if you prefer and fill about 1/2 way full of ice). Sprinkle ice cream salt over the ice, then add the baggie filled with the ice cream mixture. Seal the lid and shake, shake, shake! It takes about 5 minutes of shaking before the ice cream is ready. It will be about the consistency of soft serve ice cream. To get the ice cream out, I quickly run the baggie under cold water, then snip off one corner and squeeze the ice cream out.

Recipe adapted from an activity at Thanksgiving Point.

Linked on Sweets for a Saturday.

Caramel Apple Cheesecake Bars

If you came across a cheese cake and an apple crumb pie that fell in love and decided to get married ('cause food does that ya know) and then decided to have babies, I can only imagine that this is what one of their babies would be.

Some like it hot (my 10 year old) and some like it cold (the rest of us), but it is always delicious.

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese and 3/4 cup sugar with an electric mixer at medium speed until smooth. Add vanilla and eggs, 1 at a time. Pour over warm crust.

In a small bowl, combine all streusel ingredients and mix well with a fork (or your hands).

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.

Recipe from The Girl Who Ate Everything.

Shared with Sweet as Sugar Cookies.

Caramel Apple Salad

Snickers in a salad? Yes please! When I made this Caramel Apple Salad, I told my sweet hubby it was going to be his favorite salad. It would be his favorite because Snickers is his favorite candy bar. The kids were sure excited watching me make it. They couldn't believe I was actually putting candy in the salad and going to let the eat it at dinner time. At dinner, not after dinner (although, it would make a nice dessert as well). That's another thing that makes me such a cool mom. :)

6 Granny Smith apples
1 bag snack size snickers
1 small package vanilla pudding
1 cup milk
1 (8 oz) tub whipped topping

Cut the apples and snickers into bite sized pieces. Combine pudding mix with milk and whisk until smooth. Add whipped topping and whisk until well combined. Add chopped snickers and apples and stir. Refrigerate leftovers.

Adapted from Ericas Bloggity Blog.

Linked on Sweets for a Saturday.