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Creamy vanilla pudding layered with shortbread cookies and bananas paired with Malibu and Jameson make this Boozy Banana Pudding the perfect grown-up treat!
I’ve never made homemade Boozy Banana Pudding before. To be honest, I did not really think it was a thing that people did because all I knew was those little pudding mix boxes from the baking aisle at the grocery store.
When I thought about making banana pudding from scratch, I reached out to my friends on social media and asked them what made their favorite banana pudding so amazing.
Every person answered that the pudding had to be made from scratch and contain at least rum.
So that’s what I did. I made a Boozy Banana Pudding from scratch featuring Malibu, an original coconut rum from the Caribbean, where the spirit of summer shines all year round, and Jameson, a blend of pot still and grain whiskey from Ireland that is triple distilled; and remarkably smooth.
Making the pudding for this Boozy Banana Pudding isn’t a difficult undertaking. In a sturdy medium size pot, combine sugar, corn starch, salt and egg yolks.
Whisk all those ingredients together until you get what looks like a clumpy mess. No worries, though, because it will loosen up as soon as you add the milk.
Pour in the milk and whisk together over medium heat until the sugar and eggs dissolve and the mixture is smooth.
You’ll want to pay very close attention to this next part. I made the mistake of stepping away and burnt the pudding. You don’t want that. Learn from my mistake and DO NOT STEP AWAY for the next 5-7 minutes!
Whisk, whisk, whisk your little heart out until the mixture comes to a simmer and begins to thicken. As soon as the pudding begins to thicken up (it happens quick and you’ll have mere seconds before it burns) remove it from the heat and whisk until thick.
Next up is the butter, vanilla paste, and Malibu.
The rum what gives this Boozy Banana Pudding it’s distinct flavor and the butter ensure it will be velvety smooth.
You’ll whisk all of that together while the pudding is still warm. Transfer the entire mixture to a large glass bowl.
Make sure to scrape down the pot to ensure every last drop of pudding gets in the bowl!
Finally, press a piece of plastic wrap over the pudding so that a film does not form on top while chilling. Place bowl in the refrigerator for at least 4 hours so that the flavors have time to form and the pudding sets.
When you’re ready to serve the boozy banana pudding, get 4 mason jars, shortbread cookies, bananas, and make the Jameson whipped cream.
I liked using shortbread cookies for this Boozy Banana Pudding because they seemed to hold up a lot better than the traditional vanilla cookies that are normally used.
There is a lot of moisture sitting on top of the pudding and under the bananas and having a cookie that is not only delicious but will stand up to that is essential in creating the perfect Boozy Banana Pudding.
Assembling these desserts is quick and easy. Simply layer pudding, cookies, bananas three times. Add a dollop of Jameson whipped cream to the top, sprinkle cinnamon and garnish with a cookie and banana.
Pure Boozy Banana Pudding Perfection.
Serve the Boozy Banana Pudding immediately. You can store them overnight if you have extra, but the cookies will get a bit soggy the next day.
My husband enjoyed his delicious dessert with a glass of Jameson on the rocks and said it was the perfect night cap for his long day.
The perfect drink to go with this Boozy Banana Pudding needs to be light and refreshing.
A Rum Raspberry Spritzer will cool you down on the hottest day and is the perfect sidekick to the banana pudding.
To make the Rum Raspberry Spritzer, you’ll need:
Raspberry Seltzer Water
Depending on how strong you like your drinks, pour 1-2oz of Malibu into a glass filled with berries and ice. Fill the glass with the bubbly water and give it a quick stir with a spoon. Pop in a straw and enjoy!
This spritzer could be easily changed using any flavor seltzer water and any fruit you like! Pick your favorite flavors, the combination possibilities are endless!
Save $2.00 now
Start date: 07/15/18
End date: 08/18/18
Offer: Save $2.00 NOW on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
Valid in: Alaska, Arizona, California, Kentucky, Michigan, New Mexico, Nevada, West Virginia, Wyoming
Save $3.00 by mail
Start date: 07/15/18
End date: 08/18/18
Offer: Save $3.00 BY MAIL on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
Valid in: Illinois, Louisiana, Missouri, Nebraska, Ohio, South Carolina, Washington
Need a dessert to bring to your 4th of July party? This simply delicious Patriotic Sugar Cookie Cake made white chocolate chips and red, white and blue sprinkles is the perfect Independence Day dessert!
This year I’m hosing a HUGE July 4th Celebration at the Armed Forces Retirement Home in Washington, DC. I’m expecting about 3000 people to attend to enjoy food vendors, music, entertainment, carnival games and fireworks!
I don’t have to cook or bake for the celebration, however that won’t stop me from making this super cute Patriotic Sugar Cookie Cake for my kids to enjoy in the days leading up to the 4th of July!
What I love most about this dessert is how incredibly quick and easy it is to put together and bake.
The ingredients are ones that I always have on hand in my pantry so I don’t have to run to the store to pick up supplies to make.
The second thing I love about this dessert is that it’s a one-bowl recipe. Ingredients don’t need to be measured out into other bowls which means less mess, less clean up and easy baking!
My husband loves this recipe because of the white chocolate chips. You could easily substitute milk or dark chocolate chips, however the patriotic sprinkles wouldn’t stand out as much as with white chocolate chips. Making my husband love this recipe is a win in my book because he rarely likes dessert.
So what exactly is a cookie cake, you may be asking? It’s a dessert that is made with a cookie batter base but baked in a cake tin. It’s thick and rich like a cookie, but cuts like a cake into slices!
Frosting. The frosting totes makes this dessert a cake too! Lots and lots of sweet, creamy buttercream frosting decorating the top of this cookie transforms it into a decadent cake!
And the sprinkles make this dessert patriotically perfect.
Don’t you think? I mean, everything is better with sprinkles!
I think I’ll just serve myself up a big slice, grab a glass of milk and enjoy!
Nothing better than a Patriotic Sugar Cookie Cake for the 4th of July!
No matter what you’re doing to celebrate the Independence of the United State of America, celebrate it with a deliciously simple Patriotic Sugar Cookie Cake!
Patriotic Sugar Cookie Cake
This simply delicious Patriotic Sugar Cookie Cake made white chocolate chips and red, white and blue sprinkles is the perfect Independence Day dessert!
10 tbsp unsalted butter
¾ cup granulated sugar
1 tbsp vanilla extract
½ tsp baking soda
½ tsp salt
½ tsp cream of tartar
2 cups flour
1 cup white chocolate chips
¼ cup red/white/blue sprinkles
3 tbsp unsalted butter
1 ½ cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
2 tbsp heavy cream
Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray.
Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Fold in the white chocolate chips.
Pour the batter into your prepared spring form pan and press to the edges. Top with a few more white chocolate chips for presentation.
Bake for 20-22 minutes, just until edges are a golden brown color. Remove from the oven and allow cooling for 15 minutes. Then, remove the spring form side and allow the cake to cool completely before frosting.
With a stand mixer or a hand mixer, combine the butter and powdered sugar. Add in the salt, vanilla and heavy cream. Mix everything until it’s smooth and creamy.
Scoop into a piping bag with a 1m tip and decorate your cake.
Looking for something different to serve at your next football party? Make this Brown Sugar Cinnamon Cream Cheese Fruit Dip… it’s sure to be a crowd pleaser!
There isn’t much to say about this fruit dip other than it is DELICIOUS.
I won’t bore you with a long, drawn out story about where the recipe came from and why I’m made… because let’s be honest here. This fruit dip has been done a million times on almost every food blog… ever!
The only difference here is that I made it for the first time I’m posting it on The JavaCupcake Blog.
So, enjoy these pretty photos taken by my fabulous friend Fanette of Frenchly Photography, make some fruit dip, slice an apple and enjoy!
Brown Sugar Cinnamon Cream Cheese Fruit Dip
Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes
Brown Sugar Cinnamon Cream Cheese Fruit Dip Author: JavaCupcake Prep time: 10 mins Total time: 10 mins Serves: 1 cup
8oz cream cheese, softened
3/4 cup dark brown sugar, packed
1 Tbsp ground cinnamon
1 tsp vanilla extract
mini chocolate chips, optional
In a large bowl, combine all ingredients, mixing until incorporated and smooth.
It’s fresh fruit season and I love finding new ways to serve fruit to my family! This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!
OXO provided the tools to make this dessert pizza, however all the opinions are my own.
When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit. However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!
The Fresh Fruit Dessert Pizza begins on a sugar cookie crust. It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!). The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!
The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.
I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza. It cut perfectly thin and even slices!
The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan. This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.
I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter. I didn’t have to transfer the cookie off the pan to serve. It was perfect!
The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture. It has added brown sugar and cinnamon to give a richer flavor.
To be honest, I could probably eat the sauce just by itself with graham crackers or apples! It’s so yum!
The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.
It’s actually big enough to help serve each slice.
This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!