Nilla Wafer Pudding Pops

Time for this month's Recipe Swap!  I missed last month, so I was happy to be back with the group for April.  However, this month's recipe stumped me....

Tomato Pudding???  The original recipe says the dish is a condiment.  

I like condiments.

I like tomatoes.

I LOVE pudding.  Since I have been pregnant, my craving for pudding has been pretty extreme.  Pudding I can work with. Skip the tomatoes, skip the condiments, it's all about pudding.

When I was younger, I loved these guys, 

                                                                                                         image source

They are pretty tough to find in the grocery store now.  They had a brief comeback, but they weren't the same delicious pops I remember from my childhood.  Could I re-create that delicious popsicle at home?  This month's recipe swap gave me the opportunity to try!

The days are getting longer, and we are having a few sunny days here in Seattle, so my mind is turning to fun and sun....and popsicles.  I don't have popsicle molds and during my last minute trip to the grocery store, I couldn't find any.  Perfect time to get creative and break out some Dixie cups and popsicle sticks.  

Also lurking in my cabinets?  Nilla wafers.  Why not combine banana cream pudding with some Nilla wafers?  This recipe came together in a snap!

Nilla Wafer Pudding Pops

makes 6

1 3/4 cup half and half

15 crushed Nilla wafers

1 3.4 ounce box instant banana cream pudding (small box)

In a blender mix all ingredients together. Put in small Dixie cups or popsicle molds, freeze, and eat!

This is the perfect project to whip up with the kids this summer.  You can get creative and try all sorts of flavors.  They turned out creamy and delicious.  Not quite like I remember when I was a kid, but a pretty good substitute.  I'm sure you could also use regular milk, the half and half made these popsicles thick and rich.  The possibilities are endless!

Please check out the posts from my fellow recipe swappers...they are all so creative!

Cake donuts

I think the donut is far superior to any other breakfast treat.

Muffin?

eh...I prefer my cake with frosting.

Scone??

a little blah for me.

Bagel???

Oh...actually I love bagels......

Still! The donut! Fritters, maple bars, glazed.....

I love them all. However, I do realize that they are fried and not exactly a protein-packed breakfast. Can you make a donut healthier? Sure...I don't always think it's necessary, but these donuts....

these little treats are baked. Baked=better.

I baked up these little donuts for an appreciation breakfast we had for the fantastic nurses who work in our office.

BFF Kory let me borrow her cute little donut pan.

Such an easy little treat! Mix your ingredients, fill the pan, bake, then add your coating!

See those little flecks in the donut? You got it! Vanilla bean paste!

Baked cake donuts

1 1/4 cups cake flour

1/2 cup sugar

1 1/4 tsp baking powder

3/4 tsp salt

1/2 cup buttermilk

1 egg

1 1/2 tsp melted butter

*I added 1 Tbsp vanilla bean paste, I think vanilla makes a good addition*

Preheat oven to 425. Grease donut pan

In a large bowl mix flour, sugar, baking powder, and salt. Add egg, buttermilk, butter, and vanilla if using.

I used a pastry bag to fill my donut pan. Fill about 1/2 full. Bake for 5 minutes. Donuts will spring back when touched.

This batch made 24 mini donuts.

You can add glaze or sugar...really anything you like!

I used two large Ziploc bags. One had powdered sugar and the other cinnamon and sugar. I sprayed the donuts with cooking spray, then tossed it in the bag for a quick shake to coat. For the chocolate I just melted some chocolate chips in the microwave and dipped the donuts in. Sprinkles are optional....but why wouldn't you?

I really liked these little donuts. They were surprisingly easy and tasty.

I won't be giving up on my favorite fried treats, but these were a nice little substitute!

What's your favorite donut? Favorite donut shop??