Oh hell y'all! It's sooooo good! I added 1/4 cup butter scotch schnapps just to kick up the butterscotchness. And it's so good!!! I put half in bowls, then added Cocoa to the other half. But honestly the plain is better. Don't tell sak I said that.
Post by brandiewine11 on Jan 23, 2015 20:59:06 GMT -5
I made this this afternoon. It wasn't very butterscotch-y but it was still delicious. Perhaps I'll check into some butterscotch schnapps for next time....
I want to make and freeze these muffins, www.mspimama.com/2011/10/pumpkin-muffins.html?m=1, again but want to use canned apple pie or cherry pie filling instead of pumpkin puree. Will the different consistency make it do-able? If not, any suggestions on an easy pumpkin puree replacement? TIA.
ETA I agree fruit in itself is not a dessert but I plan to teach L it is until she knows better LOL.
Would just adding cocoa powder make it a chocolate pudding? Or does it need more than that?
I don't know myself, but in her recipe intro she says her normal chocolate pudding recipe is this + chocolate with white sugar instead of brown.
Also, chickypoo2468 good to know about the rice milk, I've never used it for baking so I wasn't sure. I just make my (mildly) lactose intolerant husband deal with dairy if he wants to eat my food, which he does
Actually, now I'm realizing that I was using my experience making instant no bake pudding. (Yes I know, but whatever) So maybe if you cooked it down more it could work?
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