Tag Archive | mini dessert

Delicious Sugared Cranberries

I wish I had time to post this recipe earlier but I’ve been so busy with the holidays. These cranberries make a beautiful holiday table display and are absolutely delicious!
Plain fresh cranberries can be extremely bitter and many people I’ve talked to don’t like them at all. The sugar-coating gives them the sweet kick they need and the “crunch” they make when you bite them is addicting. I ate so many after I first tried this recipe, that I had to make a second batch to have enough for our Christmas party.

Sugared Cranberry Ingredients 

You will need:
3 Cups Fresh Cranberries
2 Cups Granulated Sugar
2 Cups Water
For coating:
1/2 Cup Granulated Sugar
3/4 Cup Natural Sugar

Wash cranberries and discard any that are soft. Put remaining cranberries in a large bowl and set aside.
Bring the water to a boil. Stir in the 2 cups of sugar until dissolved and let simmer for a minute or two. 
Remove sugar mixture from heat. Once it has cooled slightly, pour mixture over cranberries. Cover the bowl with cling wrap and refrigerate for 8 hours or overnight.
Note: Do not pour boiling mixture over cranberries! If the liquid is too hot, the cranberries will burst. I suggest testing the temperature by tossing a cranberry into the liquid and letting it sit for a minute. If the cranberry is till firm when you remove it, then it should be ok to pour the mixture. If it is mushy or bursts completely, let the liquid cool longer

Drain the cranberries and begin the sugar-coating process. Pour some of the natural sugar into a bowl and toss in some cranberries. I suggest only using a portion of the sugar and a handful of cranberries at a time, otherwise the sugar gets too wet and clumpy.

Fresh Cranberries in Sugar

Spread the sugar-coated cranberries on a cookie sheet to dry for an hour. Once this initial sugar-coating and drying is done, carefully repeat the process using the regular granulated sugar. The sugar will adhere to any remaining sticky parts of the cranberry.
Spread the cranberries on a cookie sheet again and let dry for at least an hour.
Place in an airtight container but do not refrigerate

First Coat of Sugar

Cranberries with first sugar-coating

Second Coat of Sugar

Cranberries with second coat of sugar


Easy Mini Chocolate Pudding Pies

I absolutely love chocolate pudding. I love it so much that sometimes I’ll eat it while it’s still warm off the stove because I can’t wait for it to chill in the fridge. So naturally whenever I’m put in charge of making desserts for family functions, chocolate putting always pops into my mind. But I never picture pudding of any sort being festive and of course the family functions are usually a holiday such as Christmas or Thanksgiving. So I end up resorting to searching the internet for festive holiday desserts. Sometimes I hit a winner, usually I give up start asking relatives for requests.

This Christmas I decided I was making chocolate pudding whether it was festive or not. But rather than just pouring it into a bowl, I figured I could make a chocolate pudding pie. But what’s even better than a pudding pie? Mini pudding pies of course! Little bitty bite sized pies that you could just pop in your mouth.

Mini Chocolate Pudding Pie Desserts

Although I was tired and didn’t make these as carefully and neatly as I could (I know, it’s no excuse!) they still taste delicious and they were pretty easy to make.

You will need –

  • 2 boxes of chocolate pudding
  • 2 sleeves of gram crackers, finely crumbled
  • 1 stick of butter, melted
  • 4 tea spoons of sugar

Directions –

In a large bowl mix the gram cracker crumbs and sugar then add the melted butter until wet crumbs form. You should be able to put the crumbs into a cupcake liner and press it to form the shape of the liner. If the crumbs do not stick together, you want to add more melted butter. Keep in mind that you also do not want the crumbs to be a sopping mess.

Line a mini muffin tin with mini cupcake liners, if you prefer you can also make them regular cupcake size but then  you can’t just pop them in your mouth!

Spoon the crumbs into the liners and then press the crumbs to form the shape of the liners. Try to get it up the sides of liners a little also, that way the pudding does not stick to the paper. I was able to make 24 mini pies and 21 regular sized cupcake pies with the ingredients listed above.  Put the “crusts” to the side.

Make the pudding according to the directions on the box. I used the My-T-Fine brand’s Chocolate Fudge flavor. I personally like the way the stove-top kind tastes better than instant pudding, but instant pudding will probably work just as well.

Let the pudding cool slightly then spoon into the crusts. Put enough pudding into each crust so it covers most of the crust, but not so much that it is touch the sides of the liners. The pudding will stick to the liners.

Cover and refrigerate until pudding is solid. Serve with whipped cream or any other yummy topping!