Last weekend we celebrated the hubby’s 35th birthday. (Happy birthday babe!) I wanted to make him a fabulous dessert but he is not much of a cake guy. You may remember this from last year when I shared a recipe for Snickers Cake. He does however like chocolate so I threw together these triple chocolate jars of goodness and they were a real hit! You have the nice cakey layer from the Oreos, a thick rich chocolate pudding layer, and then the Cool Whip combined with pudding creates a lite and airy chocolate mousse. Layer upon layer of tasty goodness! And I am totally loving desserts in mason jars. One of our guests couldn’t finish hers so we just threw a lid on it and she took it home for later. Super convenient and and so cute!
Note: This recipe will make enough to fill four 12 oz mason jars (pictured) or six 8 oz mason jars. These can be made a full day in advance. The Oreos take on a nice cake like consistency the longer they sit.
5.9 oz box instant chocolate fudge Jell-O pudding
3 1/2 c milk
8 oz container Cool Whip
20 Oreos, crushed
- Prepare instant pudding per package instructions using the milk.
- Place pudding in fridge and chill for 20 minutes.
- In a large mixing bowl stir together the container of Cool Whip and about half of the prepared pudding until well combined.
- Place a heaping spoonful of the crushed Oreos in the bottom of your serving dishes and then top with a couple of tablespoons of the pudding, followed by a couple tablespoons of the Cool Whip mixture.
- Repeat until the containers are full making sure to finish off with the crumbled Oreos.
- Chill until ready to serve.
Over the summer my mom was coming for a visit and I was trying to think of something fun that we could do outside. I decided to take her, my husband, and son berry picking at Patrick’s Mountain Grown Fresh Berry Farm. It was a total blast!
My gorgeous mom and son in the berry field.
My little man in the berry field. I think he ate more than he picked.
We ended up picking 12 pounds of delicious raspberries and blackberries.
Buckets of fresh berries ready to be eaten, baked, and canned.
Within 24 hours of picking we made raspberry jam, blackberry jam, blackberry ice cream, blackberry cobbler, mixed berry hand pies, and these tasty raspberry turnovers. (Don’t worry, I will eventually get around to sharing all of those fabulous recipes.) We ended up making these for breakfast and oh my goodness were they tasty! The perfect balance of sweet and tart. While it may not be berry season right now, you can most certainly find some at your local market. So please, give these a try. They are the perfect treat for breakfast or dessert.
My little man devouring a raspberry turnover for breakfast.
Note: If you don’t think you will eat these all in one sitting, no need to waste. Just freeze some of them! They freeze great and can easily be baked at a later date. Just place any extra unbaked turnovers on a wax paper lined sheet and freeze for at least an hour. Once they are frozen solid, transfer them to an airtight bag or container. When you are ready to cook them just place them on the parchment paper lined baking sheet for 15–20 minutes and then bake as directed below.
1/4 c flour
1 package puff pastry (2 sheets), thawed
1/2 c raspberry jam
1 1/4 c fresh raspberries
1 tbsp water
2 tsp sugar
- Spread the flour around your work surface and unfold the puff pastry sheets.
- Cut each sheet into either 4 or 9 squares. It just depends how small or large you want your turnovers.
- In a small bowl mix together the jam and raspberries.
- Place an even amount of the raspberry filling in the center of each square of puff pastry.
- Fold each puff pastry square in half diagonally gently pinching around the edges to seal.
- Carefully transfer the turnovers to a parchment paper lined baking sheet as you finish them making sure they are at least an inch apart.
- Using a the prongs of a fork carefully press down along the unfolded edges “crimping the pastry dough.
- Whisk together the egg and water and brush the egg wash over the top of each turnover.
- Sprinkle the top of each with a little bit of the sugar.
- Using a small paring knife cut one slit in the top to help with venting.
- Place your baking sheet in the freezer for approximately 15 minutes.
- Preheat the oven to 350º while the turnovers are chilling.
- Once they are finished in the freezer and your oven is preheated bake them until they are a nice golden brown, about 18–20 minutes.
- Transfer to a cooling rack and allow to sit for 5 minutes before serving.
This recipe is definitely an oldie and a goodie. The first time I made these was over 20 years ago when I was a Brownie. We made little boxes of these for our moms for Mother’s Day. (My mom was our troop leader so this is actually her recipe.) These are great for any occasion as individual truffles but you can also have fun with various shapes. Occasionally on Easter, my mom would make us homemade peanut butter eggs. I actually did that this Easter for my son’s teachers.
These are super easy to make and they blow Reese’s out of the water! Come on, you know anything with peanut butter and chocolate is going to be delicious. It is a fun and easy recipe to make, so get the kids involved. What kid doesn’t like to get in the kitchen and use their hands? I hope you and your family love these as much as mine.
Note: Finished truffles should be stored in the refrigerator or freezer. My hubby thinks they are best when frozen.
1 1/2 c creamy peanut butter
4 tbsp butter, softened and divided
3 tbsp light corn syrup
1 tsp vanilla
4 tbsp heavy whipping cream
1 lb powdered sugar
24 oz bag of semi sweet chocolate chips
- In a large mixing bowl beat together the peanut butter, 2 tablespoons of the butter, corn syrup, vanilla, and whipping cream until well incorporated.
- Add the powdered sugar to the bowl, and using your hands mix until everything is completely incorporated.
- Pinch off bite size pieces and roll into balls. As you finish the balls place them on a wax paper lined baking sheet.
- Place the baking sheet in the freezer for at least 30 minutes.
- Once the balls are frozen, in a medium microwave safe bowl combine the chocolate chips, the remaining 2 tablespoons of butter, and 2 tbsp of water.
- Microwave the chocolate for 1 minute.
- Remove the chocolate from the microwave and beat with a fork. If there are still chunks, continue microwaving and stirring in 30 second increments.
- Once your chocolate is smooth allow it to sit on the counter for a minute.
- Dip each frozen ball into the melted chocolate and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
- Once you have finished dipping all the balls place the baking sheet back in the freezer so that the chocolate can set.