Fancy Pudding Cups

This is probably the easiest fancy looking dessert you will ever make! My sister came up with this and I love it!

  1. Buy a box of pudding, any flavor but we like chocolate, white chocolate, and cheesecake flavor
  2. Make the pudding according to package instructions 
  3. Put crushed up graham crackers on the bottom of a fancy cup found at kitchen stores or party stores
  4. Fill with pudding
  5. Top with a swirl of whipped cream

You’re done! See! I told you! 😉 

Step 1

Step 2 

Step 3

Don’t they look fancy?! And so easy!

Fancy Pudding Cups

  • Box of pudding, make according to package instructions 
  • Crushed graham crackers
  • Whipped cream

In a fancy little cup put crushed graham crackers on the bottom, next fill with pudding and top with whipped cream. 

Cake Pops

 Cake Pops always look so pretty when displayed at a bridal or baby shower. They taste pretty good too! We made them for my cute Nephews fiancées bridal shower. We wanted them to be the color of the bridal shower which was pale pink but we also wanted to decorate them with something as well and decided to go with sugar crystals to keep the look simple but pretty. 

We have found these steps work best when making them:

First, bake a 9×13 cake as directed, any flavor. Let it cool completely.

Cut cake into pieces and add to a gallon sized bag, crumble to fine pieces. I’m a little weird about using my bare hands, so we found it is best to use a bag and gloves for the mixing part. 

Transfer crumbs to a large bowl and add a spoonful of frosting. 

Mix the frosting into the dough until it’s very smooth. You don’t want the dough to crack when squished, like this.

If it is still cracking, add more frosting little by little until it’s smooth when you squish it. We used a little less than 8oz or 1/2 a tub of frosting. It will be elastic and smooth when it’s ready. If you put too much frosting in it, the cake balls will slide off of the sticks when you dip them in the chocolate. 

Form into even sized balls. This recipe made 53 small balls. 

Refrigerate them for about 2 hours or until cold. When we made these we put them in the freezer for about two nights covered. Then we took them out for about an hour and then put them in the refrigerator. You want them cold when you dip them but not freezing. Only take two or three out at a time when you’re dipping them. If they are too warm they will slide off. If you dip them when they are too cold, the chocolate will crack. When you’re ready, dip just the tips of the sticks into the melted chocolate and let them dry. 


After they are dry, dip the stick into the melted chocolate again and stick it in the cake ball. Dip the cake ball into the melted chocolate and swirl to coat. If the chocolate cools too much it will become heavy and may pull the cake pops off the sticks when you dip them. 

Decorate them at this point before the chocolate dries. Let them dry upside down in a cake pop stand or styrofoam. When they are dry put them into paper cups for display. 

So pretty! 

Cake Pops

  • 1 box cake mix, bake as directed 
  • 1/2 of a 16oz tub of frosting, we used a cream cheese frosting
  • Cake pop sticks
  • Cake pop sticks holder, or styrofoam board to hold the cake pops upright until they dry
  • White chocolate melting wafers
  • Sugar crystals or sprinkles for decorations 
  1. Bake a 9×13 cake as directed, cool completely 
  2. Cut up cake and put into a gallon sized bag and crumble into fine pieces 
  3. Put the cake in a large bowl and add a scoop of frosting and start mixing
  4. Add enough frosting that when rolled into a ball it will not crack when squished, about a 1/2 tub of frosting 
  5. Put in the refrigerator for about 2 hours
  6. Dip the sticks in melted chocolate wafers and let dry
  7. Take 2-4 cake balls out of the fridge at a time, dip sticks in chocolate again, and stick into the cake ball
  8. Dip the cake ball into the chocolate and swirl to coat
  9. Decorate with sprinkles
  10. Let them dry upside down in styrofoam or a cake pop stand 

    Almond Poppyseed Cupcakes

    I love a good cupcake! Have you ever bitten into a beautiful cupcake and there is no flavor? Or your palate is coated with shortening? That is not the case with these! They are loaded with flavor and the frosting is real butter. This recipe has almond extract, and pure vanilla but it also has vanilla bean paste. Vanilla bean paste has a much stronger and richer taste to it than the pure vanilla and it also doesn’t bake out of the batter as easily. If you do not have the paste on hand you could add extra vanilla, but I would recommend buying some if you come across it or you can also order it on amazon. 😄

    Start with the wet ingredients and sugar:

    First, in a stand mixer, beat the butter and sugar till smooth. Add the sour cream, buttermilk, eggs, applesauce, oil and flavorings and mix. 

    Slowly add the dry ingredients; flour, salt, baking powder and poppyseeds to the wet ingredients. Kind of stir them on top of the wet ingredients with a whisk and then turn the mixer on low. 

    Mix just until incorporated, mixture should be smooth, but don’t over beat the mixture. You may need to scrape the bowl with a spatula to get to all of the flour that sticks to the bottom of the bowl.

    Line muffin tins with cupcake liners. We made mini ones for a bridal shower. Fill the cups 3/4 full with batter. 

    Bake for 20-25 minutes at 350 degrees. If you are making mini ones bake for approximately 15 minutes. They are done when the tops spring back when touched and the sides of the cupcakes are golden brown. Do not over bake them. 

    Make the frosting while you are letting the cupcakes cool completely. This is what you will need: butter, cream cheese, powdered sugar, vanilla and food coloring if desired. 

    In a stand mixer beat the butter and cream cheese until completely smooth. 

    On low, add the powdered sugar and beat till smooth. Add the vanilla and food coloring if desired. Beat until light and fluffy. 

    Decorate the cupcakes by swirling the frosting with a large round tip, putting one swirl on top of another. 

    Before the frosting dries, decorate with sprinkles if desired. 

    So pretty, and delicious!

    Almond Poppyseed Cupcakes

    • 1/4 c butter (softened)
    • 1/2 c sour cream
    • 1/4 c buttermilk
    • 1/4 c unsweetened applesauce 
    • 1/2 c canola oil
    • 3 large eggs
    • 2 T pure vanilla 
    • 1 T vanilla bean paste
    • 1 T almond extract

    Dry ingredients 

    • 1 c granulated sugar
    • 2 c all-purpose flour 
    • 1 1/4 T baking powder (1T + 3/4 tsp)
    • 1/2 tsp salt
    • 2 T poppyseeds

    Preheat the oven to 350 degrees. In a stand mixer beat the butter and sugar until smooth. Add the sour cream, buttermilk, applesauce, oil, eggs, flavorings and mix until incorporated. Add the flour, baking powder, salt and poppyseeds. Stir them a little with a whisk on top of the mixture then turn the mixer on low and mix all ingredients until smooth. Do not over beat. 

    Scrape the sides and bottom of the bowl with a spatula to incorporate all of the flour. Line muffin tin with cupcake liners. Fill each liner three fourths full with batter. Bake until the edges are golden brown 20 to 25 minutes. If your making mini cupcakes bake them for approximately 15 minutes. The tops should spring back at the touch of your finger. Remove from tins and cool completely before frosting. Yields 24 cupcakes or 48 mini cupcakes. 

    Frosting 

    • 1/2 c butter, softened 
    • 8 oz cream cheese, softened
    • 1lb powdered sugar (3 1/2 cups)
    • 1/4 tsp pure vanilla

    In a stand mixer beat butter and cream cheese until completely smooth about 5 minutes. Slowly add powdered sugar while on low. Add vanilla and beat until light and creamy.