Post by Loupy on Oct 4, 2012 14:59:56 GMT -7
Caramel Apple Pie Pudding Shots (A)
By brit
www.brit.co/spike-your-sweets-caramel-apple-pie-pudding-shots/
If you’ve ever been to an apple orchard in the fall, you know that there are ample amounts of apple-y fall treats available this time of year. Apple pie, apple cider, apple donuts, and of course, caramel apples. As you know, we here at Brit + Co. love to spike our sweets, so we decided to make a version of caramel apples in pudding shot form. But we couldn’t just stop there…we also served them in mini pie crusts to achieve a caramel apple-pie combo!
Ingredients:
3/4 cup cold milk
1 small box butterscotch instant pudding
1/2 cup Caramel Bailey’s
1/4 cup apple flavored liquor (such as rum, vodka or schnapps)
1 (8 ounce) tub extra creamy Cool Whip, thawed
2 pre-made pie crusts
sprinkle of cinnamon
Directions:
To make your pudding shots, combine cold milk with instant pudding mix, and slowly add both alcohols until fully incorporated and mixture resembles pudding and lumps are gone (about 2 minutes).
Note, because of the alcohol, it won’t be the same consistency as regular pudding made with milk only
Gently *fold* in Cool Whip (don’t whisk) until everything is smooth and mixed together.
Refrigerate or freeze until ready to serve.
(Freezer for a soft-serve effect, fridge for more of a pudding consistency).
To make the mini pie crusts, you’ll need a mini muffin pan and some pre-made pie crusts.
You can use anything round to cut out your crusts.
We tried both a cookie cutter (about 3.25″ diameter) and the bottom of a cooking spray can (about 2.25″ diameter).
The smaller ones will make more crusts, but we liked the way the larger one made little fluted edges (just like a real pie!)
Plus, they will hold more of that delicious pudding you just made!
Place in ungreased pan and bake at the temperature suggested on the back of the pie crust box.
However, *please note* you will not need to bake them as long as a normal pie crust as they are much smaller.
Check them every few minutes, they are done when they begin to lightly brown.
Allow to cool.
When you are ready to serve, fill up your pies and sprinkle with a little cinnamon.
Be careful with these ones – they are totally addictive and will most certainly get you tipsy!
© 2012 Brit Media, Inc. All rights reserved.
By brit
www.brit.co/spike-your-sweets-caramel-apple-pie-pudding-shots/
If you’ve ever been to an apple orchard in the fall, you know that there are ample amounts of apple-y fall treats available this time of year. Apple pie, apple cider, apple donuts, and of course, caramel apples. As you know, we here at Brit + Co. love to spike our sweets, so we decided to make a version of caramel apples in pudding shot form. But we couldn’t just stop there…we also served them in mini pie crusts to achieve a caramel apple-pie combo!
Ingredients:
3/4 cup cold milk
1 small box butterscotch instant pudding
1/2 cup Caramel Bailey’s
1/4 cup apple flavored liquor (such as rum, vodka or schnapps)
1 (8 ounce) tub extra creamy Cool Whip, thawed
2 pre-made pie crusts
sprinkle of cinnamon
Directions:
To make your pudding shots, combine cold milk with instant pudding mix, and slowly add both alcohols until fully incorporated and mixture resembles pudding and lumps are gone (about 2 minutes).
Note, because of the alcohol, it won’t be the same consistency as regular pudding made with milk only
Gently *fold* in Cool Whip (don’t whisk) until everything is smooth and mixed together.
Refrigerate or freeze until ready to serve.
(Freezer for a soft-serve effect, fridge for more of a pudding consistency).
To make the mini pie crusts, you’ll need a mini muffin pan and some pre-made pie crusts.
You can use anything round to cut out your crusts.
We tried both a cookie cutter (about 3.25″ diameter) and the bottom of a cooking spray can (about 2.25″ diameter).
The smaller ones will make more crusts, but we liked the way the larger one made little fluted edges (just like a real pie!)
Plus, they will hold more of that delicious pudding you just made!
Place in ungreased pan and bake at the temperature suggested on the back of the pie crust box.
However, *please note* you will not need to bake them as long as a normal pie crust as they are much smaller.
Check them every few minutes, they are done when they begin to lightly brown.
Allow to cool.
When you are ready to serve, fill up your pies and sprinkle with a little cinnamon.
Be careful with these ones – they are totally addictive and will most certainly get you tipsy!
© 2012 Brit Media, Inc. All rights reserved.
