Pudding is one of my favorite desserts to make when it’s hot outside because it doesn’t require you to turn on the oven and after it chills in the fridge for just a few hours you have a cold, creamy, delicious treat to enjoy. I came up with the idea for this Lemon Pudding recipe because I wanted a light, airy pudding recipe with just a hint of tang that would be perfect for this time of year.
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I dreamt up the recipe for these Chocolate Coconut Cookies when I was craving a fudgy cookie with just a hint of coconut. These cookies hit the spot with their fudgy center and their sugary, toasted coconut tops.
Dipping each cookie in sweetened coconut followed by sugar gives them a slightly crunchy texture because of the way the coconut toasts in the oven.
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Chocolate covered pretzels are great, but have you ever had pretzels that are dipped in caramel and then covered in chocolate?! They are a serious game changer.
I’m a big fan of the pretzel-chocolate-caramel combination and its salty-sweet flavor. I’ve made Chocolate Caramel Pretzel Cookies and Chocolate Covered Pretzel and Salted Caramel Milkshakes, but I wanted to create a recipe that was a little more true to the pretzels in their original form.
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