Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Little River Quiche

This was the first quiche that we ever tried to make in our own, and the recipe was given to us by Patricia Shelton at a prayer breakfast one morning while we were attending Little River Baptist Church in Montpelier. It’s taken me just a little bit to get this recipe into our files (roughly since 2019) but it’s our go to every time we want to make quiche. We rarely make it the same way twice and you can feel free to substitute in whatever you want. I put Patricia‘s recipe at the bottom and how we make it just below. It’s a great recipe to use leftover vegetables, but taylor to what you prefer. 

~1# bacon or ham or diced lunch meat, really use what you have or want

1c shredded mozzarella 

1c shredded cheddar, Colby Jack, pepper jack, etc 

4-6 eggs

1 c raw whole milk, maybe more if it gets too thick

1c broccoli or more, use what you have

Salt and pepper

1 deep dish pie crust

Mix eggs and milk together Until smooth. Add cheese, meat, broccoli. Salt and Pepper for what your family likes. Cook on a sheet pan in a 350° oven for 40 minutes or until set. We often make two, so it will need to cook longer.

Make-ahead Ham & Cheese Quiche

1# Cubed ham

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese or colby jack cheese

4 eggs

8oz. Whipping cream

1 deep dish pie crust

1. Lightly beat eggs and cream until yolks are blended into cream, add ham and cheese and mix well. 

2. Cover in bowl and refrigerate over night.  3. Next morning pour into pie crust, and bake at 350 for 40 minutes. Serve hot or room temperature.

Spiced Cream Cheese Bundt Cake

Found in SL November 2024 here

 

1 (8-oz.) pkg. cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tsp. kosher salt
4 large eggs, at room temperature
1 1/4 tsp. vanilla extract, divided
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/3 cup whole milk
1/4 cup packed light brown sugar
4 tsp. pumpkin pie spice, plus more for garnish
1 1/4 cups powdered sugar
1 Tbsp. heavy whipping cream

Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray; set aside.

Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed.

Add granulated sugar and kosher salt; beat on high speed for 5 minutes, stopping occasionally to scrape down sides of bowl. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon of the vanilla until combined.

Stir together flour and baking powder in a medium bowl. With mixer on low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.

Transfer half of the batter (about 3 cups) to another medium bowl; stir in brown sugar and pumpkin pie spice until smooth. Spoon about 1 cup of the plain batter evenly into prepared pan; spoon about 1 cup of the spiced batter over top of plain batter in an even layer. Repeat process two more times, alternating with plain and spiced batters. Using a knife, pull the blade back and forth through the layered batters to create a swirled effect. Smooth the top with a spatula or the back of a spoon.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes. Invert onto wire rack; remove pan, and let cool completely, about 2 hours.

Whisk together the powdered sugar, 1 1/2 tablespoons water, cream, and the remaining 1/4 teaspoon vanilla in a medium bowl until smooth. Drizzle over cooled cake. Sprinkle pumpkin pie spice over the glaze to garnish, if desired.  

 

Mini Grapefruit Upside Down Cake

Found in SL Jan/Feb 2023 here

3 grapefruit (any combination of white, pink, and red)
1 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened, plus more for greasing ramekins
2 large eggs
2 tsp. grated grapefruit zest
1/2 cup sour cream
1/3 cup whole milk
Sweetened whipped cream, for serving (optional)

Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired. 

Little Layer Chocolate Cake

Found in SL April 2026 here

 

24 oz. evaporated milk
6 cups granulated sugar, divided
1 cup unsweetened cocoa powder
3 Tbsp. light corn syrup
1 tsp. kosher salt, divided
2 1/2 cups unsalted butter, softened, divided (5 sticks)
6 large eggs
3 tsp. vanilla extract, divided
4 1/2 cups soft winter wheat all-purpose flour (such as White Lily)
2 Tbsp. baking powder
2 cups whole milk
Cooking spray
9 8" round disposable aluminum pans
18 8" rounds parchment paper

Preheat oven to 425°F. Prepare 9 8" disposable aluminum pans with cooking spray and rounds of parchment paper.
 
In a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and 1/4 teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.

Meanwhile, cream (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer.
Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla.
Sift together flour and baking powder in a medium bowl. Add remaining 3/4 teaspoon salt to sifted flour mixture.

Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.

Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
   
Using a kitchen scale, add 4 oz. batter to each prepared pan. Using an offset spatula, spread batter as evenly as possible on bottom of pans.
  
Bake 4 layers at a time for 5 minutes in preheated oven. Remove from pan by placing a wire rack on top of pan and inverting pan to release cake layer.
 

Remove parchment from cake layer, and place first layer on cake stand. Remove icing from heat.
  
To assemble cake, pour about 1/4 cup hot icing onto first cake layer, just enough to make a very thin layer of icing, but not enough to seep over sides of layer. Repeat with remaining 7 layers.

Prepare same cake pans with more cooking spray and rounds of parchment; weigh out 4 oz. batter for each pan, and spread layers as before. Bake 4 layers at a time for 5 minutes in preheated oven; continue layering cake with icing and baked cake layers.
  
For top layer of icing, pour enough icing over top to seep over sides of cake.

Use an offset spatula or small rubber spatula to spread a generous layer of icing to fully cover sides and top of cake. (Icing will be thicker at this point, and you will have some leftover).
  
Let cake set at least 30 minutes or up to 1 day before slicing.