I received a free cookbook to facilitate this review, but all opinions are my own.
When I heard that my friend Melanie from Reasons to Skip the Housework was coming out with a new cookbook, I couldn’t wait to get my hands on one! After my golden copy came in the mail, I ran home and whipped up these luscious Chocolate Pudding Pie Cups!
I practically drooled on the book cover, just dreaming of what I would make first! Ooh la la! I’ll tell you how to get your own copy at the end of the post, so stay tuned. 🙂
But since I’m a dessert gal through and through, I flipped to the sweets section. 🙂 On the way there, though, I took mental note of what I’ll be making in the coming weeks for dinner. There are SO many easy and yummy options, all made in a muffin tin with common ingredients! Now that, I’m totally on board with!
When I look through cookbooks I always have to determine whether my kids would turn up their noses at it if I presented it to them at the dinner table. I know I can’t please them 100% of the time, but it ends up making mealtime much less dramatic if they enjoy what’s on their plate.And then I decipher if the recipes are easy enough that I won’t poop myself out making them. Because I tend to do that sometimes. I make an elaborate dinner on Monday and then I end up not cooking the rest of the week because I’m just done!
All of Melanie’s recipes are super quick and easy to whip up on a busy weeknight or weekend! They’re so simple that I won’t mind cooking every night of the week. 🙂 And, I’m pretty sure that even my picky kiddos would eat (and love to help make) most everything in the book! I call that a major win.
{CHOCOLATE PUDDING PIE CUPS}
Author: Melanie LaDue
Makes 12 cups
Makes 12 cups
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
3 tablespoons sugar
1 (3.5-ounce) box chocolate pudding mix
Cool Whip and fresh fruit, for serving (optional)
Spray 12 mini muffin cups with cooking spray.
Mix graham cracker crumbs, butter, and sugar in a medium bowl and press into muffin cups, pressing down and up onto the sides to create bowl shape crusts. Transfer tin to refrigerator and chill crusts for 30 minutes, or bake in a 350 F oven for 8 minutes.
Meanwhile, make chocolate pudding according to package directions and refrigerate for 30 minutes.
Spoon chocolate pudding into graham cracker crusts, filling cups three-fourths full. Refrigerate pudding cups for at least 15 minutes before serving.
Using a knife or mini metal spatula transfer pie cups to a platter. Top with Cool Whip and fresh fruit, if desired.
My family thanked me for making these delectable pudding pie cups. I had to end up doubling the crust recipe because I guess I went overboard on the portion sizes in my muffin tins, but the recipes are all easily adaptable. 🙂
In short, I would totally recommend this cookbook to anyone, especially busy mamas and mamas of picky kids, like myself.
Muffin tins are the perfect portion size too! I think the idea is sheer genius.
You can grab your own copy of Melanie LaDue’s Muffin Tin Meals right now on Amazon! The entire book is filled with easy-to-follow, family-friendly recipes and totally drool-worthy photos!
Enjoy! I know I’ll be calling upon the pages often for easy and yummy meal inspiration!
Shadi - www.unicornsinthekitchen.com