Wild Blackberry Streusel Tarts

The dog days of summer seem to be behind us! Today it finally rained and was cool enough to turn the oven on. 

I've been dying to try out a blackberry pie recipe I've been concocting in my head while watching the blackberries ripen in the hot sun, so today was a perfect day to make them while the berries were fresh and ripe and so juicy!

I'd planned to make this into a full pie recipe, but could only find frozen tart shells in my freezer...so why not experiment, they are better for the waistline when they're small anyway!

The juice of this filling when it was all mixed together was so amazing I didn't want to waste any and over-filled them a bit, but I just couldn't resist, I wanted to drink it!

Wild Blackberry Streusel Tarts

24  Tart Shells (defrosted if frozen)

4-5 cups blackberries, fresh or frozen (thawed, rinsed, drained, dried)

3/4 cup sugar (less if you have exceptionally sweet berries)

1 tsp lemon juice

1/2 tsp ground cinnamon

1/4 tsp almond extract

3-4 Tbsp cornstarch (3 for wild berries, 4 for very ripe/frozen)

Streusel Topping

1/2 cup Brown Sugar

1/4 cup Flour

2 Tbsp Butter, softened

1/4 tsp Cinnamon

Combine blackberries, sugar, lemon juice, cinnamon, almond extract and cornstarch in a bowl and gently mix the ingredients. Spoon filling into uncooked (thawed if needed) tart shells (about 3/4 full to prevent overfilling like I did!). 

For the Streusel topping, combine brown sugar, flour, butter, and cinnamon in a bowl and mix together with a fork until butter is completely combined with sugar and becomes crumbly. Top each tart with a generous spoonful of Streusel topping.

Bake in a 400 F oven for 15 minutes or until the crust is golden brown around the edges and the filling becomes bubbly & starts to rise and is no longer liquidy. 

Let cool before serving (or it will be really hard to get out of the tins). Perfect with ice cream or a dollop of whip cream!

Yum.

Happy Berry Picking (and watch out for those nasty thorns!)

~ Adel ~

Peppermint Cookies

Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!

My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.

Peppermint Cookies

Makes about 48 cookies

1/2 cup Butter

2 cups Sugar

2 Eggs

2 cups Heavy Cream (Whipping Cream)

2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil

5 & 1/2 cups All Purpose Flour

2 Tbsp. Baking Powder

1 tsp. Baking Soda

2 Tbsp. Cornstarch

Peppermint Butter Icing

Long Shredded Sweetened Coconut

Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.

Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.

These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).

Happy Baking!

~Adel~

Country Peach Pocket Pies

Peaches are ripe and bountiful right now and I've got a box of peaches still remaining after a day of canning. Time for some creative ways to use up peaches! Not much time left, September is here and it's almost apple season! 

Like the bite marks? I forgot to take a picture before I dove in...yum. 

Country Peach Pocket Pies

Makes 6

1 1/4 cups Flour
1/4 tsp Salt
1/3 cups Regular or Butter Flavoured Shortening
1/4 cup Cold Water (more or less as needed)
1 & 1/2 cups Peaches (about 2 peaches), peeled & diced*
2 Tbsp Sugar
2 tsp Flour
pinch Nutmeg
pinch Cinnamon
pinch Salt
1/2 Tbsp Lemon Juice
Milk
Granulated or Powdered Sugar

Make pie dough with flour, salt, shortening and cold water. Mix flour and salt, then using a pastry cutter or a food processor, cut in the shortening until the mixture looks like oatmeal. Slowly add water 1 Tbsp at a time and mix with hands or pulse with processor until dough just sticks together. Do not refrigerate or use previously frozen it needs to be stretchy or it will break. Roll out dough on a floured surface and cut 5" circles or use a hand-pie maker to make the pie crust. .

Combine Peaches, sugar, flour, seasonings and lemon juice in a separate bowl.

Add 1 heaping Tbsp of filling in the centre of each pastry circles and fold outside edges together. Crimp edges together to seal or use a hand-pie maker. Brush milk on both sides to help dough brown nicely. Bake in a 375F oven for 15 minutes or until crust is nicely browned.

Dust with sugar and let them cool about 10 minutes before serving (the filling can be really hot!). Great with a big dollop of whip cream or ice cream.

Perfect sunny afternoon dessert.

~Adel~

*to peel fresh peaches, immerse them in a pot of boiling water for about 60 seconds until the skins start to crack. Place the hot peaches into a bowl of ice water and let them cool for about a minute, then rub the skins off. Voila...skinned peaches. Cut as needed for preserving or fresh peach recipes.

Cherry Cola Cooler

I love cherry coke so when I see an easy dessert that claims to be just like it, I have to try it out! Cherry Cola Coolers (Kraft).They weren't lying. I don't have pretty cupware like they do, but here's my attempt at something delicious and easy, a perfect sunny afternoon dessert. Next time I'm going to make a double batch and fill those cups up! It really tastes like cherry cola, jello with a little fizz! 

1 cup Cola

1 cup Boiling Water

1 package Cherry Flavoured Jelly Powder

Pre-made sweetened Whip Cream (they called for cool whip...I'd rather have the real thing)

Fresh Cherries

In a bowl, add cola. In a separate bowl, mix jelly powder and boiling water. Pour into bowl and mix well with cola (important not to do it the other way around or you will get LOTS of foam). Pour into serving dishes and let cool in a fridge for about 1 hour before serving. Top with whip cream and cherries.

(makes 4 servings)

My version of Kraft's "What's Cooking" Summer '14 recipe - Cherry Cola Coolers

YUMMY!

~Adel~

Cherry Varenyky (Pierogi)

Cherry Varenyky is one of Papa Ladybug's favourite things, so when it's cherry season, I try to make him some. Varenyky (aka Pierogi) is a Ukrainian/Mennonite traditional dumpling usually stuffed with dry cottage cheese or potatoes, but sometimes you'll find fruit in them too. It's been a few years since I had the time to do this, but this morning, amidst the insanity and sleeplessness, I decided it was time. Plus, it's a huge thank you to nana and papa ladybug for taking the kids for the night so we can sleep!

Cherry Varenyky

2 Egg Whites

1 cup Milk

3 cups Flour

1/4 tsp Salt

Cherries, halved and pitted

Sugar

Mix eggs and milk together in a bowl. Add flour and salt and mix until dough is well combined. Add more flour to make a slightly less sticky dough if needed. Wrap dough in plastic wrap and refrigerate for at least 2 hours before rolling out dough (I usually do overnight).

Roll out dough and cut squares or circles. You can also pinch off dough and make a ball to roll out for each one. Once your dough is rolled and cut to desired shape, place 2 cherry halves in the centre, sprinkle with a bit of sugar and fold one side over and pinch together to create a half circle or triangle. Use water to moisten edges if you are having trouble getting the edges to stick.

Add to a pot of salted boiling water and boil for 5 minutes. Drain water and serve with rogers syrup, cream gravy, sour cream, sweetened whip cream or sugar as desired. I personally like them for dessert with whip cream and sugar.

Other great fruit Varenyky options include strawberry, raspberry, blueberry, peach, and blackberry.

~Adel~

Rollkuchen & Watermelon

It's hot right now and who can resist fried dough and watermelon?! 

Rollkuchen is a traditional treat of fried dough served with watermelon slices. It's basically the Mennonite version of doughnuts. I was first introduced to Rollkuchen (and many other wonderful Mennonite dishes) from a dear friend and director at summer camp. She would make the staff these interesting dishes on our days off and when I married into a Mennonite family later in life, I learned to make them. We even have them when we're camping - Daddy Ladybug's family goes on a camping trip every summer to the Okanagan and each year we make Rollkuchen for a crowd of about 30 people (no small task). 

Rollkuchen

Watermelon
Oil for frying (I used vegetable oil)

3 cups Flour

1 tsp Salt

2 Eggs

1/2 cup Sour Cream

1/2 cup Milk

~1/2 cup Flour for kneading

Heat oil to 375F. I used an electric frying pan with about 3" of oil. 

Mix dry ingredients in a bowl. In a separate bowl, mix wet ingredients and add to dry. Mix well and add additional flour to knead to a soft dough that isn't sticky. Roll out about 1/4" thick and cut into long rectangles (about 4"x2"). Cut a slit in the middle and pull one side through the slit to make the twisty effect shown in the picture. 

Fry in oil until golden brown on both sides (turn once). Drain on paper towel and serve with delicious watermelon slices and your choice of toppings (some family favourites include: white sugar, powdered sugar, rogers golden syrup, pancake syrup, jam, honey).

A lovely summer treat!

~Adel~

No-Bake Strawberry Cheesecake

Today we went to one of our local U-Pick berry places, Krause Berry Farms in Aldergrove, BC to pick Strawberries. The beautiful berries inspired me to make a strawberry version of an cheesecake recipe that my mom used to make.

No-Bake Strawberry Cheesecake

2 cups Graham Crumbs (crushed graham crackers)

1/2 cup Butter, melted

2 - pkg Cream Cheese

1 cup Icing Sugar

1 pkg Dream Whip

1/4 cup Whipping Cream

5 cups Fresh Strawberries, Sliced and 1 cup mashed

3/4 cup Water

3/4 cup Sugar

1/4 cup Cornstarch

1 Tbsp Lemon Juice

1/8 tsp Salt

In a bowl, Mix the graham crumbs and melted butter. Spread in a greased 9 x 13" pan and let set in the fridge.

Mix cream cheese, icing sugar, dream whip and whipping cream together with a beater until fluffy. Spread very carefully and evenly over the crumb layer. Cool in the fridge for at least 1 hour before adding the topping.

While the bottom layers are cooling, mash 1 cup of berries. Add mashed berries with water, sugar, cornstarch, lemon juice and salt to a sauce pan. Bring to a boil until the sauce becomes translucent. Add remaining fresh sliced berries. Let cool before pouring over cream cheese layer.

Cool whole dessert for at least an hour (overnight is even better) before cutting and serving.

Mmmm...Strawberries!

~Adel~

Strawberry Tiramisu

It's strawberry season and time to dig out all those fabulous strawberry recipes! 

I decided to make a Tiramisu with a layer of strawberries and a few adjustments (I'm not a fan of the raw eggs), something I made for Daddy Ladybug for a Valentines Day dessert ages ago when we were dating.

Strawberry Tiramisu

2-3 cups fresh Strawberries

2 cups Mascarpone Cheese

2 cups Whipping Cream

1 Tbsp Sugar

1 tsp Vanilla

3 Tbsp Coffee Liqueur

Ladyfingers (enough for 2 layers in your desired dish), I used 36

3 cups Hot Water

4 tsp Instant Espresso Powder

Cocoa Powder (for garnish)

In a shallow bowl, combine hot water and espresso powder, allow to cool while assembling the other layers. Slice strawberries, leaving a few unsliced for garnish, set aside. In a large bowl, whip cream, sugar, vanilla and coffee liqueur until it forms soft peaks. Add mascarpone and mix well, set aside. 

Now to assemble: Dip Ladyfingers (both sides) in coffee mixture and create a layer on the bottom of your serving dish. Top with 1/2 cheese & cream mixture and spread evenly. Add a layer of sliced strawberries, another layer of dipped Ladyfingers and the remaining layer of cheesy and cream. Dust top with cocoa powder and garnish with strawberries.

Let cool in the fridge for at least 1 hour before serving.

Delicious light and fresh dessert, perfect for entertaining or celebrating something special.

~Adel~

Cowboy Cookies

My mom used to make 2 batches of these every week and we would sneak down to the basement freezer and empty the bucket of cookies...usually leaving the empty bucket behind for her to find later. It's a family favourite!

Cowboy Cookies

1 cup Brown Sugar

1 cup White Sugar

1 cup Margarine

2 Eggs

1 tsp Vanilla

1 & 1/2 cup Flour

1 tsp Salt

1 tsp Baking Soda

3 cups Oatmeal

1 cup Chocolate Chips

Cream margarine and sugars together. Add eggs and vanilla. Mix thoroughly. Add flour, salt and baking soda. Mix well. Add oatmeal and chocolate chips and mix again. Spoon onto a baking sheet and bake in a preheated oven at 375F for 10 minutes. Makes about 48 cookies.

~Adel~

Browned Butter Banana Bars & Frosting

I make at least one batch of banana muffins every week, so this week I decided to try something new, inspired by a recipe I saw on a friend's Facebook post. Why not just make it with browned butter instead of plain old regular butter! Well, now I'm smitten with browned butter, so I decided to try making one of my favourite banana bread recipes as a bar and use brown butter instead. It was so delicious I had to share!

Peach Strawberry Yogurtsicles

Creamy peach yogurt & fresh local strawberries, it doesn't get any better on a warm day.

Jam Lattice Bars

Mother's Day.
It is a special day for me, I was born on Mother's day - the first child and grandchild in my family (on both sides) to top it off, it was also my grandparent's anniversary that day.

Now that I'm a mother, it continues to remind me of where I came from and the long line of women who came before me.

Me & my grandma, great-grandma & mom at my grandparent's 25th anniversary a few days after I was born.

Today, I'm honouring my mother and all the women who came before her.. 

Grandma Ladybug is a wonderful baker (from a long line of wonderful bakers). If you know her, you've probably been blessed with some baking! She routinely brings baking to the older people in her community and bakes up a storm for every church function. If she's coming to visit, she probably has an armful of baking with her. 

Grandma Ladybug is one of my favourite people in the whole world. I love my mom, she is incredibly generous, kind, helpful, strong, hard working and though she has not had an easy life, has remained joyful and positive through it all. I've learned a lot from my mom and I'm honoured to be her daughter!

In honour of Mother's Day, I've made one of my favourite recipes that my mom makes. 

Jam Lattice Bars

2 & 1/2 cups Flour

2 tsp Baking Powder

1/4 tsp Salt

1 cup Margarine or Butter

3/4 cup Sugar

1 Egg

1 tsp Vanilla

2 Tbsp Milk

1/4 tsp Cinnamon

2 cups Jam (any kind - I used Strawberry)

Mix flour, baking powder and salt together. Cut in butter (with a pastry cutter). Mix in sugar. In a separate bowl, combine egg, vanilla & milk & cinnamon. Pour into butter mixture and mix or knead until all ingredients stick together in a solid ball. 

Cut dough in half. 

Roll out one half on a floured surface and place on bottom of a greased cookie sheet. Spread out and patch as needed. 

Spread jam on top of the dough and spread evenly to cover the entire pan.

Roll out the other half of the dough and cut long strips to use as lattice on the top. Lay down strips in a criss-cross pattern to create a lattice effect on top of the jam.

Bake at 350F for 20 minutes, top will be slightly golden brown. Sprinkle top with sugar and allow to cool before serving.

Happy Mother's Day!

~Adel~

Raspberry Black Forest Cake

Today I was craving Black Forest Cake. I love Black Forest Cake, but it's not a favourite of anyone else in my house, it's the cherries, so I decided to make a raspberry version with a lighter, fluffier cake, and whip cream frosting.

It turned out really nice so I decided to share.

I'm not much of a cake decorator as you probably have already guessed from previous posts so don't be expecting a fancy cake, but it does taste really yummy!

Raspberry Black Forest Cake

1 Chocolate Cake* made in 2 round pans

1/2 cup Raspberry Liqueur (optional)

3 cups raspberries (plus a few extra for decorating)

3 Tbsp Sugar

3 Tbsp Raspberry Liqueur (optional)

1/4 cup Water

1 Tbsp Cornstarch

3 cups Whipping Cream

1/4 cup Sugar

1 Tsp Vanilla

Dark Chocolate Shavings

*make this chocolate cake recipe in 2 round pans and bake for 25-30 minutes until a toothpick comes out clean. You can also use your favourite chocolate cake recipe or use a Chocolate Cake mix.

Cut round cakes in half horizontally with a long knife (carefully!) or a piece of floss.

Optional: Pour a few tablespoons of Raspberry Liqueur over each piece of cake and let sit for about 1 hour to soak in.

Meanwhile, in a saucepan, mash raspberries with a potato masher or fork. Add 3 Tbsp Sugar, 3 Tbsp Raspberry Liqueur (optional) and bring to a simmer for 10 minutes. Add water & cornstarch to thicken syrup. Set aside to cool.

In a bowl, combine whip cream, sugar and vanilla on med-high with a mixer until it forms peaks (about 3 minutes depending on the temp. and your mixer).

Once all the elements are ready, it's time to assemble the cake.

Place one of the cake slices on the serving platter and spread 1/3 of the raspberry sauce, top with a few heaping Tbsp of whipping cream and spread evenly. Add the next layer of cake and repeat until the top is on. Cover the cake with whip cream and decorate with chocolate shavings and raspberries as desired.

Like I said...not a cake decorator!

A nice light and fluffy tart raspberry option to the classic Black Forest Cake.

~Adel~

Bunny Snack

Bunny Snack

12 oz (about 2 cups) White Melting Chocolate

8 cup Air-Popped Popcorn

1bag (357g) Spring M&Ms or mini eggs

2 cups pretzel sticks (broken in half)

Melt chocolate in microwaveable container for 30 seconds at a time until melted. Combine popcorn, pretzel sticks and m&m's in a large bowl. Pour melted chocolate over other ingredients slowly, stopping to mix in occasionally until all the popcorn, pretzels & candy are coated.

Pour on a cookie sheet lined with waxed paper to cool and harden before serving.

Great sweet & salty snack - we call it Bunny Crack in our house so beware!

Happy Easter.

~Adel~

Strawberry Paska & Strawberry Glaze

It's Easter time again and that means Paska!

After a conversation with my sister-in-law last night, I was inspired to experiment with Paska and come up with something fun instead of my usual citrus version. It's so yummy, but I was up for some fun! Try this sweet bread for your Easter breakfast.

If you want to see the Paska making process from last year's Paska fun, check out my Easter Bread post!

Strawberry Paska

1 Tbsp Traditional Yeast

1/2 cup Warm Water

1 tsp Sugar

1 cup Strawberry Puree

2/3 cup Warm Milk

1/4 Melted Butter

1 egg

1/3 cup Sugar

1/2 tsp Salt

4 cups Flour

Combine yeast, warm water and 1 tsp sugar into a bowl and let sit until frothy (about 5 minutes).

Combine strawberry puree, warm milk, melted butter, egg, sugar, and salt together in a mixer. Mix well. Add in yeast mixture. Mix in flour slowly; 1 cup at a time, switching to a dough hook at about 3 cups. You may have to add more or less flour to make a soft dough that pulls away from the sides of the bowl when it is mixing. Knead for about 8 minutes. 

Let rise in a warm place for 1-1 &1/2 hour until doubled. Punch down and let rise another 10 minutes. Grease pans. Make 2 loaves or buns and let rise for 1 more hour.

Preheat oven to 350F.

Bake for 20 minutes or until golden on top. Cool before serving or icing.

Strawberry Glaze
1/4 cup Butter
1/2 cup Cream Cheese
1 & 3/4 cup Icing Sugar
1/4 cup Mashed Strawberries

Combine all ingredients in a mixer until all ingredients are smooth. Dip strawberry paska to glaze.

Delicious and sweet. Perfect for spring.

~Adel~

Fruit Platz (Egg Free)

I am lucky enough to live in one of the most bountiful & beautiful places on earth so when the local fruit and berries start to come it's time to make Platz.

Platz is a traditional Mennonite coffee cake made with a variety of fruits with a delicious crumbly topping - perfect for an afternoon coffee break or dessert when company is coming.

Most of my neighbours are lacto-vegetarians and don't eat eggs for religious or cultural reasons, so I've had to adapt my old family recipes to share the bounty of this year's harvest with my neighbours!

Here's my no-egg version of Platz with Plums.

Fruit Platz (Egg Free)

Crust:

3 cups Flour

3 tsp Baking Powder

1 cup Margarine cut up into small pieces

1 cup Milk

Filling: 

up to 1/4 cup of Sugar

4 cups of Fruit
(plums, blueberries, rhubarb, apricots, cherries, raspberries, peaches, strawberries all work well - fresh is best, but frozen also works)

Topping:

1 & 1/2 cup Sugar

2 cups Flour

2 Tbsp Baking Powder

1 cup Margarine

To make the crust, combine flour and baking powder in a food processor. Add margarine and pulse until crumbly. Add milk slowly until all combined. Spread evenly on the bottom of a greased baking sheet.

Sprinkle sugar on top of the crust - more for the sour fruit & berries and less for the sweet ones. Cover the crust with a single layer of fruit - cut the larger fruit in sections or halves.

To make the topping, combine sugar, flour and baking powder. Mix in margarine with fingertips until crumbly. Sprinkle topping over fruit layer. 

Bake at 350 F for 30 minutes.

Yummmmm. Happy coffee break!

~Adel~

Poppy Seed Cinnamon Buns

Daddy Ladybug doesn't like raisins so I try to find alternatives in traditional recipes.

I grew up with poppy seeds in cinnamon buns, a tasty alternative passed on from generation to generation, so I decided to carry on that tradition and replace the raisins with poppy seeds in my cinnamon buns.

Poppy Seed Cinnamon Buns

One dough recipe of Grandma's Dinner Buns

1/2 cup Butter, melted

2 cup Brown Sugar

4 tsp Cinnamon

4 Tbsp Poppy Seeds

1 cup Cream

Divide dough in two. For each 1/2 of dough: roll out each piece in approximately 8x12, 1/4-1/2" thick. For each half, top with 1/2  of each - melted butter, brown sugar (coating evenly), cinnamon & poppy seeds. Roll up like a jelly roll. Start at one end and roll evenly & tightly all the way across. Keep rolling until all the dough has been rolled. Pinch the seam to seal. Slice into 1 inch thick slices. Place on a well greased pan and pour cream evenly over each pan to help make it moist and caramelly. Bake at 375F for about 20 minutes until nicely browned. While still warm, tip over on to another pan and let cool upside down.

oooey goooey caremelly goodness!

~Adel~

For more great food ideas check out my Recipes page

Best Ever Chocolate Cupcakes

Best Ever Chocolate Cupcakes

1 cup sugar

1/2 cup cocoa powder\

1 cup flour

1 tsp. baking soda

1/2 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup sour cream

1/4 cup oil

1/2 cup coffee (brewed & black)

1/2 tsp vanilla

Mix dry ingredients, add wet ingredients & mix on medium high for 2 minutes.

Pour into lined cupcake pans and bake at 350 F for about 18 minutes (or until a toothpick comes out clean).

Cool & top with your favourite icing.

Makes 12 cupcakes.

Nice & fluffy & light, just like a cake mix but you actually know what's in it!

~Adel~

Better than JRM - St. Patty's Day Dessert

I don't know what it is about Jonathan Rhys Meyers, but ever since I first saw Bend it Like Beckham, I've been in love. Maybe it's the voice (accent) or the lips, or the eyes, but I think he's fabulous.

So, in honour of my favourite Irish actor, I have created a St. Patrick's Day version of my favourite dessert.

Better Than JRM

1 cup flour

1/2 cup butter, softened

1 cup finely chopped pistachios (or use pecans or walnuts)

1 pkg cream cheese (8 oz or 250 ml)

1 cup sugar

3 cups prepared whip cream

2 Package of Pistachio Pudding mix (99g/4 servings)

2 Packages of Chocolate Pudding mix (99g/4 servings)

4 cups milk

Chocolate shavings

• Combine flour, butter and nuts in a food processor. Press into a 9x13 baking pan.
• Bake at 350F for 15 minutes. Let cool.
• Beat sugar and cream cheese until smooth. Fold in 1 cup of prepared whip cream. Spread over cooled crust.
• In another bowl, combine chocolate pudding mixes and 2 cups of milk. Spread over cream cheese layer.
• In one bowl, combine pistachio pudding mixes and 2 cups of milk. Spread over chocolate layer.
• Top with remaining 2 cups whip cream and chocolate shavings for garnish.

mmm...mmm...mmm

~Adel~