There’s no better way to celebrate than with a big ol’ bowl of frozen pudding. This rich and decadent frozen pudding is super chocolaty, packed with buttery toasted coconut, and loaded with lots of finely chopped chocolate. It’s like a party in your mouth.
Today is Faith, Hope, Love, & Luck’s 3rd Blogiversary, which is a very big event, even if only for me. I’ve spent the past 3 years developing recipes, writing about life, and somehow managing to survive the wrath of Brenna. I think that’s worth celebrating, don’t you? There have been birthdays, weddings, collaborations, once-in-a-lifetime opportunities, cake classes, complete food failures, surprising food non-failures, reasons to celebrate, and a ton of ice cream to share along the way. Y’all are gonna want to click on those links to see what the heck I’m talking about. Alright now, let’s really get this party started by handing out a few awards to a couple of the recipes that have left their mark over the past 3 years.
By now, you have come to learn that there is always a party of some kind going on around here. These recipes are the ones I turn to the most often to make my guests happy.
Crockpot Monday is a thing in our house, so much so, that B.O.B. Bob provided me with Ms. O’Hara, my new fancy dancy crockpot. She’s pretty much my bestie right now. I can’t wait to see what she comes up with next.
- Maple Sugar Crockpot Corned Beef
- Toss It All In Chunky Crockpot Tomato Sauce
- Crockpot German Sauerkraut with Brats
Family recipes are usually the best. Whenever I’m looking for inspiration, I find that turning to them is always a good thing and usually helps to get me out of my cooking/baking slump.
- Jumbo English Muffins
- Celia’s Carrot Cake with Pineapple Rum Filling and Vanilla Cream Cheese Buttercream
- Jewish Praline Pecan Apple Cake
I’ve had the opportunity to work with some great product brands over the past few years and look forward to collaborating with even more in the future. Here are a few of my absolute faves.
- Crockpot Cajun Butter Roasted Sweet Potatoes
- Chobani Simply 100 Blueberry Dinner Muffins
- Jerk Shrimp & Sweet Green Tomato Deviled Eggs
Y’all know how I love me a Bundt cake. Thank goodness, because now I have a huge supply of Bundt pans hidden away in our garage, not only to use to make beautiful Bundts but to also annoy the living hell out of B.O.B. Bob with their presence in his man cave.
- Pineapple Sundae Bundt Cake
- Southern Honey Drenched Jalapeño Cornbread
- Inside-Out Ho Hos Lava Bundt Cake
Halloween is HUGE in the Delawder Matthews’ household. After all, we are the Halloween House. Here’s a little peek at my most loved decorating, recipe, and costume Halloween favorites.
If you’re fortunate enough to be my neighbor, chances are you’ve seen and experienced one of these recipes at some point over the past 3 years. They are the recipes most often requested, repeated, and scarfed down immediately upon delivery.
The last 3 years would not have been possible without your love, encouragement, friendship, and support. Thank you for joining along with me as I wave smoke out of our kitchen window, burn myself on the oven rack for the 1,000,000th time, do an amazing amount of dishes, buy yet another set of pewter measuring spoons, and try my very best not to wring Brenna’s neck. Let’s pray the next 3 years are just as great, without the burns of course.
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1/2 Cup Cocoa
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Espresso Powder
- 6 Whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Light Brown Sugar
- 1/2 Cup Sweetened Flaked Coconut
- 3.5-oz. Chocolate, Finely Chopped
Directions:
- In a medium heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa, salt, and espresso powder. Whisk over medium heat for 5 minutes. Remove from heat.
- Whisk the eggs in a small bowl until well combined. Slowly whisk in 1/2 cup of the cream mixture.
- Pour the egg mixture back into the saucepan and return it to the stove. Turn the heat up slightly. Cook for 8 to 10 minutes, or until the mixture thickens and coats the back of a spoon.
- Puree the hot mixture in a blender with the vanilla until smooth.
- Refrigerate for at least 8 hours.
- Line a baking sheet with tin foil; set aside.
- Sauté the butter, brown sugar, and coconut in a medium sauté pan for 3 minutes on medium-high heat or until lightly toasted. Spread the toasted coconut onto the prepared baking sheet and allow it to cool.
- Churn the ice cream for 20 to 30 minutes and then fold in the coconut and chopped chocolate.
- Freeze for at least 4 hours before serving.
Suggestions:
- Make sure to whisk constantly during the cooking process to eliminate burning.
- The steam from the hot ice cream mixture may cause the lid on your blender to blow off. Puree the mixture in two separate batches to prevent this from happening.
- This ice cream will freeze rock solid, so you may want to allow it to sit outside of the freezer for 20 to 30 minutes before serving.
Improvements:
- Add chopped almonds to the ice cream.
- Toss a few mini marshmallows into the ice cream.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1/2 Cup Cocoa
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Espresso Powder
- 6 Whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Light Brown Sugar
- 1/2 Cup Sweetened Flaked Coconut
- 3.5-oz. Chocolate, Finely Chopped
Directions:
- In a medium heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa, salt, and espresso powder. Whisk over medium heat for 5 minutes. Remove from heat.
- Whisk the eggs in a small bowl until well combined. Slowly whisk in 1/2 cup of the cream mixture.
- Pour the egg mixture back into the saucepan and return it to the stove. Turn the heat up slightly. Cook for 8 to 10 minutes, or until the mixture thickens and coats the back of a spoon.
- Puree the hot mixture in a blender with the vanilla until smooth.
- Refrigerate for at least 8 hours.
- Line a baking sheet with tin foil; set aside.
- Sauté the butter, brown sugar, and coconut in a medium sauté pan for 3 minutes on medium-high heat or until lightly toasted. Spread the toasted coconut onto the prepared baking sheet and allow it to cool.
- Churn the ice cream for 20 to 30 minutes and then fold in the coconut and chopped chocolate.
- Freeze for at least 4 hours before serving.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Peanut Butter Cup Coffee Ice Cream
Simple Coconut Brownie Ice Cream
Butterfinger to the Extreme Ice Cream
To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
