It’s the end of the year, and that means it is time to reminisce and take a look back over 2016. Today, we want to revisit the top 16 recipes of the year and bring you a tasty recipe roundup in the process. Get your taste buds ready!
Top 16 Recipes of 2016
A Recipe Roundup from Life With Lorelai
We’ll start with number 16 and work our way to the number one recipe on the blog this past year.
This post, Pumpkin Rice Pudding Recipe – A Holiday Favorite, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeHolidayGoodness #CollectiveBias
Rice pudding is a family favorite, and it is so simple and inexpensive to make. Putting a pumpkin twist on this classic dessert is easy-peasy and makes for a festive seasonal treat.
Pumpkin Rice Pudding Recipe
A Perfect Autumn Dessert
If you are anything like me, you love the holidays. Decorating, parties, special meals and dishes are all wonderful, but they do take a toll. So, if you are looking to add a little balance to a special fall dessert, give my Pumpkin Rice Pudding a try. Pumpkin is a superfood! It is a fantastic and flavorful way to add something a little healthier to a recipe. This tasty treat makes a great dessert topped with whipped cream and NESTLÉ® BUNCHA CRUNCH® Baking Bits. You can be so creative and versatile with rice pudding, it even makes a nice breakfast or snack.
Save time and do right by your family with convenient, good quality ingredients. Libby’s® 100% Pure Pumpkin is all-natural, perfect in sweet and savory recipes, and contains no preservatives. NESTLÉ® CARNATION® Evaporated Milk has been a pantry staple for over a century adding rich creaminess that makes a difference. Plus, these products will help keep your budget and your nutrition more balanced.
Water (amount according to directions on your rice package)
4 Cups – Evaporated Milk (3 cans)
3/4 Cup – Granulated Sugar
3/4 teaspoon – salt
1/4 Cups – Light Brown Sugar
1 Cup – 100% Pure Pumpkin Puree
2 – Egg Yolks
2 Tablespoons – Butter
2 teaspoons – Vanilla Extract
1 1/2 teaspoons – Ground Cinnamon
1/4 teaspoon – Ground Cloves
Whipped Cream (optional)
Buncha Crunch Baking Bits (optional)
Directions:
Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
Stir frequently, until thick and creamy. Give this time, it will thicken.
Once thickened, mix in Brown Sugar and Pumpkin Puree.
Place Egg Yolks in a small bowl.
Spoon 3 Tablespoons of hot pudding mixture into the egg yolks, Whisk quickly and briskly to temper the yolks. This will help to keep them from scrambling when added to the hot pudding.
Once egg yolks are warm, add them to the pudding mixture and stir.
Add remaining 1 Cup Evaporated Milk, mix well.
Cook for 3-5 minutes, until thickened again.
Remove from heat.
Add Butter, Vanilla Extract, Cinnamon, and Cloves.
Top with Whipped Cream and Buncha Crunch Baking Bits.
Suggestions:
Pumpkin Rice Pudding can be served warm or cold. Refrigerate leftovers in an airtight container. Dried cranberries, raisins, or nuts also make great topping or mix-in suggestions.
I know your family is going to love this seasonal dessert, and you can feel good about serving it to them. Rice pudding is a fantastic dessert to make-ahead, so it fits well into your busy schedule.
You've got to try this delicious rice pudding recipe that takes on a holiday twist with pumpkin. It is a perfect autumn dessert and features a superfood. #BakeHolidayGoodness
from: Life With Lorelai
Type: Dessert
Ingredients:
1 1/2 Cups - Rice (I used an instant rice)
Water (amount according to directions on your rice package)
4 Cups - Evaporated Milk (3 cans)
3/4 Cup - Granulated Sugar
3/4 teaspoon - salt
1/4 Cups - Light Brown Sugar
1 Cup - 100% Pure Pumpkin Puree
2 - Egg Yolks
2 Tablespoons - Butter
2 teaspoons - Vanilla Extract
1 1/2 teaspoons - Ground Cinnamon
1/4 teaspoon - Ground Cloves
Whipped Cream (optional)
Buncha Crunch Baking Bits (optional)
Directions:
Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
Stir frequently, until thick and creamy. Give this time, it will thicken.
Once thickened, mix in Brown Sugar and Pumpkin Puree.
Place Egg Yolks in a small bowl.
Spoon 3 Tablespoons of hot pudding mixture into the egg yolks, Whisk quickly and briskly to temper the yolks. This will help to keep them from scrambling when added to the hot pudding.
Once egg yolks are warm, add them to the pudding mixture and stir.
Add remaining 1 Cup Evaporated Milk, mix well.
Cook for 3-5 minutes, until thickened again.
Remove from heat.
Add Butter, Vanilla Extract, Cinnamon, and Cloves.
Top with Whipped Cream and Buncha Crunch Baking Bits.
Notes
Suggestions:
Pumpkin Rice Pudding can be served warm or cold. Refrigerate leftovers in an airtight container. Dried cranberries, raisins, or nuts also make great topping or mix-in suggestions.
This shop has been compensated by Collective Bias, Inc. and its advertiser, Kraft. All opinions are mine alone. #SweetenTheSeason #CollectiveBias
Caramel Creme Pie
Inspired by the Movie
Christmas With the Kranks
I am so excited to bring you this delicious Caramel Creme Pie recipe. I love the holidays, Christmas and Halloween being my favorites. Part of my every year traditions is watching as many of the wonderful Christmas movies as I can. One of my most loved Christmas movies is Christmas With the Kranks, starring Tim Allen and Jamie Lee Curtis. If you haven’t watched it, put it on your MUST SEE list for this season!
In the movie, the daughter, Blair, is coming home unexpectedly for Christmas, and her parents have to throw together a fabulous Christmas Eve party in a few short hours. Unaware of what has been going on at the house while she has been away, Blair, makes a request for her favorite Caramel Creme Pie, and that is the inspiration for this scrumptious recipe.
So, I made a quick trip to the Holiday Bake Center at my local Walmart, and picked up the few items I needed. This is such an easy and inexpensive recipe–only 6 ingredients, plus one optional.
I already had a pie crust at home along with some milk and heavy cream, so I grabbed these items off the shelves…
… Jell-O Vanilla Instant Pudding & Pie Filling, Jet-Puffed Marshmallow Creme, Kraft Caramel Bits, and a Baker’s Premium White Chocolate Bar. Now, all that was left was to make my pie!
Caramel Creme Pie — easy as can be!
The Ingredients:
1- 5.1 oz. box Jell-O Vanilla Instant Pudding, 1- 11 oz. bag (approx. 1-1/2 cups) Kraft Caramel Bits, 1/4 cup Jet-Puffed Marshmallow Creme, 2 teaspoons Heavy Cream, 1-1/2 cups Milk (cold), and 1- Pie Crust (baked or ready-to-eat).
NOTES: Save out a few Kraft Caramel Bits for garnishing the finished pie. You will use the rest of the Heavy Cream to make whipping cream for pie decoration and / or serving. Use whatever type of pie crust you desire.
OPTIONAL: Shave some Baker’s Premium White Chocolate to garnish the finished pie.
The How-To:
Melt Kraft Caramel Bits with 2 teaspoons Heavy Cream in a double boiler
Pour melted caramel into a bowl
Add Jet-Puffed Marshmallow Creme and combine (leaving some streaks is just fine)
Add Pudding Mix to a large bowl
Add cold Milk
Whisk briskly for 2 minutes
Add Caramel Mixture to the Pudding
Mix well. (If caramel has cooled too much, heat in microwave for 15 seconds at a time, until it is soft enough to combine).
Pour pie filling into baked or ready-to-eat Pie Crust
Refrigerate for 2 to 3 hours
Whip Heavy Cream into Whipping Cream
Pipe Whipped Cream onto pie as desired for decoration. (I used a zippered plastic bag with a hole cut in one corner as my piping bag).
Top whipped cream with the set aside Kraft Caramel Bits
Top pie with strips and curls of Baker’s Premium White Chocolate
Here’s a Holiday Baking Hack just for you…
We all know just how beautiful strips or curls of chocolate look atop your favorite desserts–not to mention tasty too. So, make easy work of stripping and curling your Baker’s Premium White Chocolate or Semi-Sweet Chocolate Bars by using your handy-dandy Vegetable Peeler! Now, that’s a great Holiday Baking Hack!
See how lovely the Caramel Creme Pie looks on a Christmas table. This would be the perfect dessert for your next holiday party, Sunday Dinner with the family, or anytime.
Here’s a Printable Recipe for the Caramel Creme Pie:
Caramel Creme Pie inspired by the movie Christmas With the Kranks. A delicious, easy, and budget friendly dessert for your Holiday Parties, Sunday Dinner with the family, or anytime.
from: Life With Lorelai
Type: Dessert
Ingredients:
1- 5.1 oz. box Jell-O Vanilla Instant Pudding
1- 11 oz. bag (approx. 1-1/2 cups) Kraft Caramel Bits
1/4 cup Jet-Puffed Marshmallow Creme
2 teaspoons Heavy Cream
1-1/2 cups Milk (cold)
1- Pie Crust (baked or ready-to-eat).
NOTES: Save out a few Kraft Caramel Bits for garnishing the finished pie. You will use the rest of the Heavy Cream to make whipping cream for pie decoration and / or serving. Use whatever type of pie crust you desire.
OPTIONAL: Shave some Baker's Premium White Chocolate to garnish the finished pie.
Directions:
Melt Kraft Caramel Bits with 2 teaspoons Heavy Cream in a double boiler
Pour melted caramel into a bowl
Add Jet-Puffed Marshmallow Creme and combine (leaving some streaks is just fine)
Add Pudding Mix to a large bowl
Add cold Milk
Whisk briskly for 2 minutes
Add Caramel Mixture to the Pudding
Mix well. (If caramel has cooled too much, heat in microwave for 15 seconds at a time, until it is soft enough to combine).
Pour pie filling into baked or ready-to-eat Pie Crust
Refrigerate for 2 to 3 hours
Whip Heavy Cream into Whipping Cream
Pipe Whipped Cream onto pie as desired for decoration. (I used a zippered plastic bag with a whole cut in one corner as my piping bag).
Top whipped cream with the set aside Kraft Caramel Bits
Top pie with strips and curls of Baker's Premium White Chocolate
Notes
Holiday Baking Hack! Use a Vegetable Peeler to shave Chocolate Bars into Strips and Curls.
This recipe is inspired by the movie Christmas With the Kranks -- a MUST SEE for any holiday movie watch list.
Who doesn’t remember their mother or grandmother making Banana Pudding for Sunday dinner? The mouthwatering aromas of bananas, pudding, and Nilla Wafers baking in the oven, while meringue tips browned to golden perfection.
I’m sure we all have wonderful memories of this old-fashioned, yet classic dessert. In our home, the first delicious bowlfuls were served warm, but the leftovers (if there were any) were just as amazing straight from the refrigerator.
Today, I wanted to recreate your memories with this EASY recipe.
This is one of the easiest dessert recipes you will ever make. Simple ingredients: Milk, Cook & Serve Vanilla Pudding, Bananas, and Nilla Wafer Cookies. (egg whites for Meringue Topping–link to recipe and instructions below)
Cook the Pudding according to the box directions. Slice the Bananas.
Layer the pudding in an oven-safe bowl: Nilla Wafers, Banana Slices, Pudding, repeat until bowl is almost filled. Top with Meringue.
