Chocolate Pudding Parfait for Two

So Tyson has been beyond busy with school and work. So the other night I thought he deserved a little break so we had a little at-home dessert date action. For these yummy treats I decided to try a new natural, gluten-free brand.

So with my whisk in hand I threw together some milk, whipped cream and Better Bowls Chocolate Natural Instant Pudding and the results were delicious! I was totally impressed with the Better Bowls pudding. The results were a rich velvety pudding with a truer chocolate flavor than other brands I have tried <<probably because it had less of the artificial stuff and more of the good stuff!>>

Definitely going to have to try their strawberry gelatin mix next... To give their products a try grab some on Amazon. And as an added bonus use coupon code: LIVEBTTR to receive 20% off your order from now until the end of June.

In the end, a mini-date night with Ty was just what the doctor ordered. Here's to having a full-blown-mega date once he's done with finals!

Chocolate Pudding Parfait for Two

Recipe from: Shannon, ikneadtobake

4 oz Better Bowls Chocolate Natural Instant Pudding

1 c. whipped cream

1 1/2 c. milk

1/2 c. fresh strawberries or raspberries

Directions: In a large bowl combine scant 1/2 c. pudding mix and 1/2 c. milk. Whisk for two minutes. Carefully fold in 1/2 c. whipped cream until combined. Divide between two serving cups. 

In a separate bowl combine the remaining pudding mix and 1 c. cold milk. Whisk two minutes and refrigerate until pudding it set up. Layer pudding as the next layer in your serving cups. 

Next place fresh cut strawberries or fresh raspberries and top each parfait with 1/4 c. whipped cream. Chill and serve. 

This post was sponsored by Better Bowls. The opinions and words are my own.

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First Timer

Guys this year has been full of holiday first. First year making Thanksgiving all on our own.. mostly. And it was a success.... except the stuffing.. which I totally screwed up. Totally. And now on Sunday will be my first time making Easter dinner. Our line up is looking a little like this:

» Glazed Easter Ham - Recipe from The Pioneer Woman herself, Ree Drummond

» World Famous Homemade Crescent Rolls - Recipe from my Father-in-law, Kent (And let me tell you I have tried about a million and a half roll recipes and Kent's are hands-down the best!)

» Cheesy Potatoes - Recipe from Bena, handed down by her Mom.

» A Green Salad and Steamed Peas - Yes boring I know, but I love peas. Like probably more than most normal people. And Tyson is loving salad lately. I call it a win-win.

If we are feeling especially confident we may even throw a dessert in there.
On a separate note... I cannot believe this was only a year ago. #tbt to last year's Easter festivities.

Finished off with a little sister-in-law selfie action. Nice one Kass!

Guest Post: Smore's Bark

Hi there! My name is Beth and that is my hunky husband Ryan.

 
 You can find me over at The First Year Blog, where I share recipes, crafts, and insight into our first year of marriage (10 months and counting!). I was super excited when Shannon contacted me about teaming up, I love making blogger friends! And I have something super fun to share with you!!

This is a very quick recipe, less than 10 minutes to make.. which means you get to enjoy it sooner!

S'mores Bark Ingredients
1 pound milk chocolate (chocolate chips are great)
2 tsp vegetable oil, to help melt the chocolate
1 cup broken graham crackers
1 cup marshmallows
You can always add more grahams and marshmallows!

Directions Line a 9 X 13 inch cake pan with parchment paper, don't skip this step thinking you can just use cooking spray.. I tried on one pan and it didn't release the bark. Leave some overhang, so the parchment paper goes up on the sides of the pan.

Next you want to melt the chocolate, I like to do that in the microwave. Put the chocolate chips in a microwaveable bowl along with 2 tsp of vegetable oil. Melt the chocolate by 30 second intervals, stirring each time. Once the chocolate is melted, pour it into the prepared pan making a flat, even layer.

Now add the marshmallows and broken graham crackers, pushing each one into the chocolate. Refrigerate until firm, at least 1 hour. Then peel off the parchment paper and break the bark into pieces. Store in the refrigerate until you're ready to serve it.

Adapted from Martha Stewart This recipe is a very simple twist on gooey s'mores, although nothing beats a toasty marshmallow and melty chocolate! Be sure to stop by my blog and check out Shannon's guest post! 

Want to stay connected? You can find me on these sites!
 

 


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BBQ Pork Ribs

Anyone else feel like they need to dart outside the second a sliver of sunshine peeks through the clouds? ...You can join Tenlee's club. The I'm-so-sick-of-winter-and-being-cooped-inside-I-think-I-might-die club. We are thinking of making badges if we get enough members. :)

A couple weeks ago we headed up to Idaho to visit some family and boy did we enjoy the spring sunshine. Ten loved being outside and running around. I swear she is transforming into a toddler right before my eyes.

The week was full of family, friends that have been missed for far too long, and some great food! My mom's husband barbecued these pork ribs one evening and was even gracious enough to share the recipe. They were delicious. Caramelized on the outside and tender in the middle.

BBQ Pork Ribs
Recipe from: Steve
Yield: 2 racks

2 c. ketchup
1 c. brown sugar
2 Tbsp olive oil
2 Tbsp black pepper
2 Tbsp Worcestershire sauce
1 Tbsp low sodium soy sauce
1 Tbsp chili pepper
1 tsp onion powder
1 tbsp fresh garlic, minced
2 Tbsp dried basil
2 full racks of pork ribs

Directions: Preheat the oven to 350 degrees F. Wrap the full length ribs in tin foil and lay them in a shallow pan which will act to catch any drippings which might escape the tin foil while baking. Bake for 1 1/2  hours at 350 degrees. Remove the ribs from the foil and place in a refrigerator for a minimum of two hours to cool.

Remove any excess fat and gelatin from meat before placing on the outdoor grill.

To create basting sauce combine ketchup, sugar, olive oil, pepper, Worcestershire sauce, soy sauce, chili pepper, onion powder, garlic, and basil in a sauce pan. Heat over low and continue to heat just until the sauce begins to boil. Immediately remove from heat.

Place racks on grill and baste one side with grill turned to low to medium heat. Ribs should be turned twice basting with a brush each time. Spray the ribs liberally with water from a spray bottle as this helps to keep the meat moist and tender. (This trick is also good for all grilling and works especially
well on chicken.)

Total grilling time should be approximately 30 minutes depending on preference and the thickness of the rib racks. Longer grilling renders the sauce crunchier on the outside.

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