Double Chocolate Pudding

Hope everyone had a Happy Easter! I have been busy scouring my old family recipes for a good chocolate pudding recipe to post and have come up empty-handed. I love chocolate pudding, who doesn't? I just hate making it from the little preservative and artificial color filled box that starts with a "J-E-L." So I was mentioning this to our fellow cowgirl writer Kim today, and as usual, she is the "knower of all things that taste good" and she recommended Barefoot Contessa's Double Chocolate Pudding recipe. Yes, this is exactly what I had in mind! No little box, a little more time in the kitchen, and pure chocolatey goodness on your spoon. Enjoy!

Double Chocolate Pudding

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder (I am big fan of Hershey's, just sayin')
Pinch salt
2 cups milk (Whole makes it super-duper rich, if you like it that way...I do)
1-ounce very good semisweet chocolate, chopped (I likeTollhouse)
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

5 Minute Chocolate Mug Cake

This is just wrong on so many levels! I really wish my mom wouldn't have emailed this recipe to me, especially after New Years when I am supposed to be watching what I'm eating. But it's here, and now I must...make...cake! Wouldn't you if it only took five minutes? Who can resist anything that comes in a cool looking mug, you can use your microwave to make it, and is chocolate to boot. Hope you and your cow rustlers had a great holiday! Gotta go pop mine in the microwave!



5 Minute Chocolate Mug Cake



4 tablespoons of flour

4 tablespoons of sugar

2 tablespoons of cocoa

1 egg

3 tablespoons of milk (I think that soy milk would be totally acceptable)

3 tablespoons of oil

3 tablespoons chocolate chips

A small splash of vanilla extract

1 large coffee mug (microwave safe)



Add ingredients to mug and mix well

Add the egg and mix thoroughly

Pour in the milk and oil and mix well

Add the chocolate chips and vanilla extract, and mix again.

Put your mug in the microwave and cook for three minutes on high. (I put a plate underneath mine just in case.)

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little and tip out onto plate if desired. (I think it would be way more fun to eat out of the mug with a hug dollop of vanilla ice cream, but that's just me)

Whole Foods Is Fab-U-Lous!!!!!

Ahh, Whole Foods Market. What can I say about Whole Foods Market except that it is the best place since sliced bread! I walked into Whole Foods to pick up a couple of necessary Scout items. We always purchase her Tofutti ice cream, her Van's egg and dairy-free waffles and her vanilla soy pudding but as I was perusing the aisles, I found a few items that I really couldn't live without all residing in the baking aisle. The first one was the 365 Everyday brand Oatmeal Cookie Mix. This mix has no egg, no dairy and is clearly marked that they make good practice on any cross-contamination issues of allergens. Nice. The second thing that I found was 365 Everyday brand Corn and Muffin Mix. Again, no dairy, no eggs and safe for Scout. So normally, I try to avoid package foods. No, I am not a health nut psycho. I just don't think it's that good to always be munching on something out of a box, but sometimes that just has to go out the window when you need something quick and easy.

So the Oatmeal Cookie Mix, here's how easy: Dump the mix in mixing bowl. Add 8tbsp. of dairy free margarine (you know that I always use Nucoa) and about three tablespoons of applesauce instead of eggs that it calls for. Pop them in the oven for however long the box tells you (or longer because my oven is lame) and these cookies came out great. I know that you will really enjoy them.

So the Corn and Muffin Mix gives you two options, you can either make corn muffins or cornbread. I opted for the muffins because kids can handle them easier and they look like cupcakes which always peaks their attention. Again, super easy, dump mix into mixing bowl. I don't have the box with me because I discarded it a bit to premature, but follow the box mix. When it tells you to add an egg substitute it for 3 tbsps. of applesauce and substitute the whole milk with soy. Scout loved them. Peanut didn't like them. I couldn't try them because they contained soy so see what you think and let us know.

I also purchased a 365 Everyday Pound Cake Mix. This mix has no egg or dairy, but this one I haven't experimented with yet, because it calls for eight eggs. I don't want to use all applesauce because I don't want it to taste like a giant apple so maybe even tofu this time. Something to keep its consistency going.

I also have to tell you what great customer service I had at Whole Foods. I not only had to pick a few items for the Scout, but I was also in some desperate need, and I mean desperate, because I drink it every morning faithfully, was some Oregon Chai Tea Original. I love this stuff. Unfortunately, I think I have drained the surplus at both of the major supermarkets close to our house, so I went in search. Whole Foods was also out saying the manufacture didn't have it in stock. They had the vanilla and the de-caf and the pre-mix which I don't really like, but totally out of the Original. I did spot one called "Vegan" and flipped the box over so I could see the ingredients. It has the exact same ingredients as the Original minus the honey. Well, I guess I could add my own honey and they have a ton of them, so I put it in my basket. I asked the nice guy that worked there when they expected to get more of the Original in and he said that it would probably be a couple of days but that he would be glad to order me some. I love stores with great customer service. Even better then that, he said they have what's called the "Try It" program where if your normal brand is out of stock and you want to try a different brand before you commit to it, the store will let you try it for free. I was able to take home a carton of the Vegan Chai Tea absolutely free so I could try it out to see if I liked it. This is why I love Whole Foods!

Lavender Ice Cream

Prentiss sent us this wonderful Lavender ice cream recipe. She made this wonderful ice-cream for a bridal luncheon that she hosted and said that it was a huge hit. The shower was garden themed and she made a rosemary-rubbed pork tenderloin, green beans, and butternut squash soup. Her mother also made a lavender pound cake. Yum! I wish I was there! I thought that this was a great recipe as we start to anticipate Spring coming on. My lavender doesn't look so hot right now, but I know it will be great in a few months. I really want to try this recipe so I think I might have to buy some from our local Whole Foods Market and give it a whirl. Thanks Prentiss for another great recipe!!!

Lavender Ice Cream

2/3 c Half n Half

3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)

2/3 c Sugar

4 Egg yolks

2/3 c Heavy whipping cream

Cold Dried Lavender flowers for garnish (optional)

In a saucepan, slowly heat half n half to approximately 200 F.
Remove from heat and add lavender. Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm.
Return half n half and stir in sugar until dissolved.
In a separate bowl, lightly whisk egg yolks.
Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly. Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon. Remove from heat again and stir in heavy whipping cream. Chill in refrigerator until thoroughly cooled (2 hours - overnight).
Process in any ice cream machine. Freeze if necessary.
Sprinkle dried flowers when serving for garnish.

Banana Bread

Kim here...I can't believe it is Christmas time! Deb and I hit a local craft fair this evening and got some good inspiration on things to do at home. We got our Christmas tree up this week and I have been enjoying the smell of pine combined with the homey warmth of the wood stove. So far Bubbas hasn't pulled the tree down on himself yet by trying to yank all the ornaments off the tree so we are doing good!

Here is a recipe for Banana bread. It is my mom's. I love this stuff! I also thought it was a good one to post since many people like to give it as gifts.

Banana Bread

1/4 cup plus 1 Tbls. sour cream
1 tsp. baking soda
1 stick butter, room temperature
1 cup sugar
2 eggs
1 cup (about 2) mashed ripe bananas
2 cups flour
1/2 tsp. baking powder
1 cup chopped nuts (optional)

1. Preheat oven to 350 degrees
2. Grease a 9x5 loaf pan
3. Combine sour cream and baking soda in a small bowl. Cream butter and sugar in a large bowl. Beat in eggs, bananas and sour cream mixture.
4. Stir in flour and baking powder, stir in nuts.
5. Spoon mixture into prepared pan. Bake for about 1 hour, or until toothpick comes out clean and loaf is golden brown.
6. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.

Pumpkin Pie Bliss

Hey Cowgirls, Thanksgiving is just around the corner. I really wanted to post a recipe that is one of my favorite turkey day staples - delicious pumpkin pie. It's my favorite for sure! This recipe is my Grandma Margie's. She always makes three pumpkin pies for Thanksgiving. They are so good when they are topped with some fresh whipped cream! So here is her crust and pie recipe. I think that you will really enjoy them. Hope everyone has a Happy Thanksgiving. Gobble Gobble!

Pumpkin Pie Bliss

Pie Crust

3 cup of flour

1 1/4 cup of shortening - I am going to experiment with butter instead of shortening. I hear that the ratio is the same for butter.

1 tsp. sugar

1/4 tsp. salt

Cut the four, shortening, sugar and salt until crumbly

Beat together:

1 egg

5 tbsp. water

1 tbsp. vinegar

Add to flour mixture. Put in fridge for about an hour.Make into dough ball and roll it out onto floured surface. This makes three pie crusts.

Pie Filling

7 eggs, beaten

1 large can of pumpkin

1 1/2 cup of sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1 lrg. can (12 oz.) of evaporated milk

3 1/2 cup of fresh milk

Beat together and pour into three large pie shells. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake some more. Use a knife in the center of the pie to test to see if it is done. If it comes out clean it's done. Another sure sign that the pie is done, is when the center of the pie puffs up.

Vegan Caramel Apples

I know. I am on a caramel kick. I can't help it. It's Halloween time and it just sounds sooo good. I went looking for a great caramel apple recipe that did not include dairy. Hard to find my friends. This one sounds really excellent though. Hope everyone has a safe and happy Halloween!

Here is the link: Vegan Caramel Apples

Microwave Caramel Corn

And the winner is........... Amy!!!!!! Thank you Amy and to all of you who entered the Cowgirls and Cupcakes second big giveaway. Amy will receive a bounty of Halloween crafties plus an awesome apron made by Kim. Amy, please send us your address and we will get your prize out to you! Kim and I will be having another giveaway next month as we gear up for the big turkey day so be sure to keep reading.

I was so excited to receive this recipe from my good friend Tammy. She always has such fantastic ideas for cooking and crafts. I know that this will be a good one. And caramel corn always reminds me of Halloween!

Microwave Caramel Corn (Yippeee!)

Pop approximately 1 cup corn in brown paper grocery bag in microwave for approximately 2.5 minutes. Be sure to remove any unpopped kernels.

Then in a 2 qt. microwave safe dish put:

1/4 c. white corn syrup

1 c. brown sugar

1 stick butter or dairy-free margarine (great for dairy allergies or vegans)

1/2 tsp salt

Bring to boil in microwave on high. Boil for 2 min. then add 1/2 tsp baking soda and stir well. Pour over popped corn in bag and shake well.Return bag of corn mixture to microwave and cook on high 1 1/2 min. Shake well & turn bag over. Microwave another 1 1/2 min.Shake well again May microwave a 3rd time for 1 1/2 min. if needed. I usually do only 30-60 sec. the 3rd time. Pour on wax paper & let cool . Store in airtight container.

Chessman's Banana Pudding

Hey, it's Deb here. This recipe was submitted by my favorite cousin Kerri. She always brings the best pudding pies to all of our family gatherings so I know that you will enjoy her recipe. Kerri also has a resume business called Resume Renovation. If you are looking for your resume to be revamped and need some assistance please check out her website: http://ResumeRenovation.homestead.com/

Chessman's Banana Pudding

The original recipe, which I stole from my fave southern cook Paula Deen, called for Vanilla and Banana pudding, I naturally experimented with Chocolate pudding one day and now its the way I make it every time! Kids love to help with this dessert because depending on the age they can be a part of pretty much every step! Kids love the different designs on the cookies, and designing the top.

1 pkg Jello pudding - Banana flavor (prepare as package directs) and set aside in refrigerator
1 pkg Jello pudding - Chocolate flavor (prepare as package directs) and set aside in refrigerator
3 semi-ripe bananas (slice just before use, to avoid brown mushy slices)
2 bags Pepperidge Farm Chessman cookies ( 1 bag is usually enough but you'll need extra for breakage and/or cookie stealers!)
1 Tub Cool Whip non-dairy topping

In a glass 13x9 inch dish arrange a layer of chessmen cookies on the bottom of the dish.
Next spread chilled banana pudding over the top of the cookies spreading evenly.
Layer sliced bananas on top of the pudding
Now it's time to spread the chocolate pudding over the top of the banana slices...we're almost done!
Finally use the chessmen cookies to decorate the top. You can arrange them neatly next to each other in rows, alternating the designs, they are just the right amount of "royalty" to make this dessert stand out!

Remember to start and end with a layer of cookies, to provide a base that will stand up to serving!

Spotted Pup

This recipe was submitted to us from Heidi who is a fantastic writer. I have visited her blog many times now, and am so impressed. She not only is a great writer, but she also is a journalist, editor and teacher and she has some fantastic articles on cowgirls. I have been reading them and would love it if you took a peek at them to find out some of the history behind these extraordinary women. It is so hard to find information on cowgirls throughout history, and I think Heidi was able to capture the "true cowgirl" in her wonderful articles. Thank you so much Heidi for submitting this recipe especially with the special family history behind it!

Spotted Pup

My dad told me about a dessert the cook would prepare when he and his parents were trailing their horses from Cut Bank, Montana to Salmon, Idaho, looking for grass during the “dirty thirties.” It was called “Spotted Pup,” and made with rice, condensed milk and raisins. The name comes from the resemblance to cowboys’ dogs.

2 cups granulated sugar

2 cups white rice

3 quarts milk or canned milk equivalent

1 pound raisins or other dried fruit

1 tablespoon nutmeg

This was a treat, as it required no eggs, and since there was little opportunity for baked items when traveling with a Chuckwagon. The cook would mix the rice, sugar and milk in a cast-iron Dutch Oven, then hang it over the campfire to simmer for about an hour or so until it started to get thick. Then he’d stir in the nutmeg (or cinnamon) and slowly stir in the raisins, allowing the fruit to plump up and the rice to thicken further. The dessert was ready when the spoon stood upright.

Submitted by: Heidi Thomas
http://heidiwriter.wordpress.com/ www.heidi@heidimthomas.com

Aunt Jan's Bran Muffins

So I have finally caught it..... that yucky flu that has been going around. I am achey and congested and just feeling like a truck ran me over. Kim just had the creeping crud too so I know that she can commiserate with me. I will try not to cough on the computer screen, sorry folks.

I am so excited to visit Kim's new country house. Our girls can't wait to get out to the chicken coops and see the chickens and roosters. I think moving to the country is the way to go. I asked Kim the other night if it was quiet out there and she said, "Not really, now we have all those crickets and roosters that make a lot of noise," but she did say the stars were fantastic out there. How cool is that. I am so excited for their new adventure to begin out in the country. I was so inspired by their move that I thought I would share a little country style recipe with you.

This recipe comes from a very special lady that has known Kim and I since birth. She is a great family friend who Kim and I refer to as "Aunt Jan." She always had the most spotless house and the best food when we would come to visit. Kim and I have fond memories of her garlic bread with fresh parsley sprinkled on top and her backyard that was not grass, but instead, all clover. It was fascinating trying to find a four leaf clover in that place.

This recipe is so good, I am excited for you to give it a try. I can no longer do the Crisco due to my soy allergy, but am going to experiment a little with applesauce and see how they come out. Try this one and let us know what you think.

Aunt Jan's Bran Muffins

6 cups of Bran Buds

2 cups boiling water

1 tsp salt

4 cups buttermilk

5 tsp soda

2 1/2 cups sugar

1 cup Crisco

4 eggs well beaten

5 cups flour

Use a large bowl. Mix bran, sugar and boiling water. Let stand for one hour, then add remaining ingredients. Add raisins if desired. Bake @400 degrees for 10-12 min. The dough keeps up to two weeks in the frig -- so bake as many muffins as you wish and then bake more on another day.

P.S. Happy October 1st to y'all. We will be having our Cowgirls and Cupcakes 2nd Giveaway within the next couple of weeks so be watching for it. Our fabulous Miss Kim has whipped us up another cute apron to include. I bet you can't guess the theme?!

Ultimate Strawberry Shortcake

Kim here...My husband's favorite dessert is strawberries and ice cream. Well, because I just can't serve ice cream in a bowl with some chopped up strawberries and always have to jazz it up, here is one of the versions of this dessert I have come up with. It's pretty tasty, not to mention very easy. This would make a great dessert to have when guests are over because it doesn't take but a minute to prepare and the visual on it is spectacular. Looks like it took you two days, but in reality just a few minutes. Enjoy!

Ultimate Strawberry Shortcake

1 package of puff pastry shells
Vanilla ice cream
Strawberries, chopped
Chocolate Syrup
Powdered Sugar for dusting

1. Bake the puff pastry according to directions. After baked, split in half.
2. On one round of the puff pastry, spoon on a dollop of ice cream. Put the other half of the round on top of the ice cream. Now it looks a little like a ice cream sandwich.
3. Take your strawberries and put some on top of the puff pastry and around the sides of it.
4. Take your chocolate syrup and go around the edge of the plate in a swirly design, or however you like to do it. This is for presentation and so you can dip your bite into the chocolate as you go.
5. Lastly, take your powdered sugar that is in a sifter type device and dust the dessert.

Chocolate Truffles

Ooooops! I missed posting yesterday so I am sticking this one in a little late. Sorry, I had my days all mixed up.

So this is my chocolate truffle recipe. These babies are so delicious that you will want to eat them up before you have to serve them to anybody else. I made these for Christmas one year. I have to say that they do take a little bit of practice. The first time that I made them they were a little bit too firm when I was trying to roll them. You want to have them be the consistency of a really thick dough. They are super easy and most of the ingredients I keep handy at all times.

Chocolate Truffles

1/3 cup heavy cream

1/4 cup butter (no substitutes on this one)

12 oz. of semi-sweet chocolate. (I like to use Toll House Semi-Sweet Chocolate Chips for this)

1 tsp. extract

Unsweetened cocoa powder and powdered sugar for rolling the truffles in. I don't use nuts but you can always use nuts too!

Heat cream and butter in medium saucepan over low heat. Add chocolate; cook, stirring frequently until chocolate is melted. Remove from heat and stir in extract. Transfer mixture to small bowl. Cover with plastic wrap. Let chill for several hours until mixture is firm but can still be easily spooned out. Roll mixture into 1/2 inch balls, then roll in cocoa powder or powdered sugar. Place in shallow dish and chill until firm.

Brown Sugar Squares

Yee Haw, it's Deb here and it's Friday!!!! My favorite day of the week. Just wanted to remind you that our Cowgirls and Cupcakes giveaway is going to be coming to a close here on Monday at midnight. In order to be entered into the giveaway, you can either send us a recipe that we can post in the future at: cowgirlsandcupcakes@gmail.com, or make a comment on one of our posts. We have had so many nice comments and a ton of good recipes so keep them coming!

This next recipe comes from my sister-in-law Laurie. I have never tried these before, but as soon as I read the recipe, I knew that I would have to bust out a pan of these. Being that it's Friday, I thought we could all use a little treat, I hope you like them!

Brown Sugar Squares

2 eggs

2 cup brown sugar

2 tsp. vanilla

1 cup flour

½ tsp. baking soda

1 cup walnuts

Preheat oven to 350°

Cream together eggs, brown sugar, & vanilla

Add remaining ingredients.

Spread mixture into greased 9x13 baking pan

Bake 20-25 minutes

Cool in pan, Cut into squares.

*I am going to have to experiment around with this recipe. For those of us allergic to nuts, we of course, just omit the walnuts. For people with egg allergy we could try our 1/2 a banana trick here or substitute with 1/4 cup silken tofu pureed or 1/4 cup of applesauce instead of the eggs. This is a great article that I found on about.com about egg substitutions. I hope you find it helpful:
http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm

Rookie Cookie Shake

Kim here...This milkshake goes way back when when my mama made it for my dad and me. We like chocolate in our family, as I am sure you can tell from this shake, and this definitely takes the craving away! I know Deb is a big fan of this one too since we used to have it at our house together when we were growing up!

Rookie Cookie Shake

3 Oreo cookies
1/4 cup of whole milk (more depending on how thick or thin you like your shake)
6 scoops of chocolate ice cream (more or less depending on the consistency you like)
Couple of squirts of chocolate syrup

Put all ingredients into a blender and blend. It was hard to come up with an exact recipe on this one since we all like our milkshakes different consistencies. Just keep adding more milk a little at a time if it is too thick, or add more ice cream if it is too thin. Keep tasting to add more cookies or chocolate syrup to boost up the flavor more if necessary! All in all, a delicious treat!

Easy Dairy Free Frosting

Hey, it's Deb. Just wanted to pop by and give you an easy dairy free frosting recipe for your cakes. I have been on the hunt forever for a dairy free frosting that tastes good, and with a little experimentation and some fancy substitution, here is one that I think you or your little one might enjoy! This is the birthday cake that I made for my daughter's birthday. We are cupcake crazy around here - Yeehaw!

Easy Dairy Free Frosting

1 box of powdered sugar

1/4 cup of soy milk or vanilla soy milk depending on how sweet you want it

1 tsp. vanilla extract

1 stick of dairy free margarine (I love Nucoa. My daughter Scout loves the taste of it. It's dairy free and usually the cheapest margarine at the grocery store, wahoo!)

Beat with mixer for about 2 minutes, scraping bowl often. If you want it thinner make sure to add a little more soy milk. It is enough to frost one 8 inch layer cake.

If you want chocolate add 1/4 cup of unsweetened cocoa powder and beat an extra minute.

*Allergy Tip: One important piece of advice that I have learned when shopping for your allergy free items is: Not To Assume Anything. Always read labels! Even if you have bought the product 1,000 times and just know it has nothing in it that you are allergic to. Do yourself a favor and read it 1,001. Products frequently have ingredient changes and will really come to surprise you sometimes. I have had this happen on more then one occasion and it is never a pleasant surprise. So be sure to always read your labels!

Chocolate Chip Cookies

These have been my specialty for many years. I seem to have a knack for them. When I was in High School, my economics teacher set up a lesson for the class to come up with something to sell. My group decided that I should make my chocolate chip cookies. So, I went home, made a couple of batches and brought them back to school the next day. When our "selling" time began in class, my cookies were gone in less than 5 minutes. We were the winners of the lesson and had a few dollars profit. Now they are a hit with my family and friends and Deb still hits me up for them on occasion! I do want to give credit to my friend Michelle whose recipe this originated from. I change up my recipe for these cookies from time to time and this one is simply delicious. Thanks Michelle!



Chocolate Chip Cookies


2 sticks of butter, room temperature
1 cup packed brown sugar
3/4 cup white sugar
1 1/2 eggs (1 egg & 1 egg white)
1 Tbls. vanilla
3 cups flour
1/4 tsp. salt
3/4 tsp. baking soda
2 cups chocolate chips


1. Combine butter and sugars. Beat until fluffy.
2. Add eggs and vanilla, beat.
3. Add flour, salt and baking soda, beat. Add chocolate chips and stir.
4. Bake at 350 degrees for 8-11 minutes.
5. Cook until just done and cool on a wire rack.