Magnolia Bakery’s Delectable Banana Pudding // Recipe

The dessert that left a sweet handprint on my heart. After coming back from our New York trip, first on our list was to make that fluffy, yet ooey-gooey Banana Pudding dessert from Magnolia Bakery. Although this easy recipe doesn’t involve baking, this dessert does require some planning. One of the beginning steps involves at least 4 hours (or overnight) for the pudding to firm and 30 minutes as the last step to set the dish. Just make sure to read this recipe from beginning to end before inviting your guests over for dessert night.

Magnolia Bakery’s Banana Pudding

Makes 12 servings

INGREDIENTS

1 1/2 cups water

2/3 cup instant vanilla pudding mix

1 (14-ounce) can sweetened condensed milk

3 cups heavy cream

1 (12-ounce) box vanilla wafers

4 bananas, sliced

DIRECTIONS

Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight until it sets up.

Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.

In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you’ve used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.

The first layer of fluffy pudding goodness, sliced bananas and Nilla wafers

This recipe is exclusive from The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey. Photograph copyright © 2016 by Jennifer Jou.

 

 

{ recipe } 3-ingredient pumpkin + peanut butter dog treats

My pup is just like me. We love to snack and eat delectable treats. When it comes to food for Bentley, I always try to look for delicious, wholesome and healthy ingredients. It’s three simple ingredients–just whole wheat flour, pumpkin and peanut butter. These dog-friendly treats already have Bentley’s paw of approval! (I even had a cookie or two) My friend gifted me these dapper Fred’s Munchstaches cookie cutters.

3-Ingredient Pumpkin Peanut Butter Dog Treats

Ingredients

1/2 cup Natural Peanut Butter

1 cup 100% Pure Pumpkin Puree, canned

1 3/4 cups whole wheat flour

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. I use a Silpat and it works perfectly.
2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
3. Roll the dough out to 1/4″ thick. Tip: I align two chopsticks, one on each side of the flattened dough (in parallel) as a guide. A chopstick’s diameter is about 1/4″. Use a cookie cutter to cut out the dough, then place on the prepared pan.
4. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.

Recipe from kevin {&} amanda blog.