I know I have been M.I.A. for the past few weeks. I haven’t really been felt like talking about food or making anything special. We announced a few weeks ago that we are expecting. The scrabble board is how to told our family. We found out that we were pregnant a few days before Christmas. So when we saw our family during Christmas we suggested to play a game of scrabble. My husband and I cheated and took our tiles out before setting up and made up an excuse to go first. Being such great family they didn’t argue and went along with our excuse. J went first and spelt “WERE” and then I went, using all of my letters spelling “PREGNANT”. It took everyone a few seconds to get it, so I went ahead and said “we’re pregnant!!” It was a very fun way to announce to our family. We had to play it twice, once for my parents and again for his parents and sister. I do have to say, I was so excited that it was really hard to control my nerves and my shaky hands.
This past Friday we got to hear the heartbeat for the first time. I can’t believe how amazing it is to hear this little sound, knowing that this little baby is growing inside. I am now 11 weeks and I praise God for this wonderful gift we have been praying for and continue to pray for.
I’m already thinking it’s a girl. Not sure why. I would be happy with a boy. I’m just praying the baby is healthy. Since I’m feeling like it’s a girl here’s a little pink dessert for ya.
Start off melting chocolate and dipping your Phyllo cups in the chocolate. While the chocolate hardens in the fridge go ahead and prepare the raspberries and then the chocolate pudding.
As the chocolate pudding cools, make sure you keep stirring it so it doesn’t clump up. Scoop a small amount of chocolate into pudding up, filling only half full. Set back into the refrigerator to let pudding cool completely.
Once chocolate pudding is cool, mix whip topping raspberries. Make sure to drain the raspberries first, you don’t want a watery topping. Taste to making sure the raspberry mixture is sweet enough, if not add a little more sugar. Shave chocolate or drizzle melted chocolate on top before serving. Refrigerate for an hour before serving.
Chocolate Raspberry Pudding Cups
Cooking time: 1 hour plus refrigerate 1 hour
2 boxes Phyllo Tart Shells
2 tbsp of melted butter
1 box (3.9 oz.) “cook and serve” chocolate pudding
4.7 oz. of any Dark Chocolate
1 cup frozen raspberries, thawed
1 tbsp sugar
1 cup whipped topping
Break the chocolate bar (reserving 2 -3 pieces) into small pieces and melt in either a double boiler or a glass bowl over a pan of simmering water.
Dip pastry cups into chocolate and set upside down until harden.
While chocolate hardens, prepare the pudding (using whole milk) by package directions. Allow the pudding to cool briefly stirring frequently.
Spoon in the pudding in cups filling only half way. Refrigerate.
While the tart chills, sprinkle the sugar over the raspberries and mash them gently with a fork. Let the mixture sit for 30 minutes, until the juice releases from the raspberries. Drain access juices and fold raspberries into the whipped topping.
Spoon the whipped topping into chilled tart cups, making a thick layer. Shave the remaining two dark chocolate bars over the top of the whipped topping and return to the refrigerator for one hour before serving.
Adapted from Dove, Bright Ideas
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