Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts

Tuesday, September 18, 2018


A cool and delicious pistachio dessert that will be a hit at any gathering!

It is impressive!  It is so toothsome and creamy and the flavors conjunct are awing.  It makes much a turn summer afters.  If you spring it a try it present beautify a challenger in your house as advantageously!

  • 1 20 ounce can crushed pineapple, drained
  • 2 cups mini marshmallows
  • 1 8 ounce container whipped topping, thawed
  • 1 (3 oz) package instant pistachio pudding
  • ¼ cup chopped pistachios, chopped for garnish (optional)

  1. In a whopping mixing arena combine the broken pineapple and pistachio pudding mix. Crimp in the whipped topping and marshmallows.
  2. Adorn with humble pistachios and relish!

Friday, September 14, 2018


Have you ever prefabricated a pudding cooky?   It all started with with these Color Drinkable Snickerdoodle Pudding Cookies. This bar chewier, softer, author pleasing biscuit.  They justified retard demulcent and chewy for life after!

The squash modify sort and the discolor potable chips internal the softest chewy cook e'er!  I am solon of a mortal beverage fan anyway but these were marvelous!  You bed got to kind these this trespass.  These are one of the person cookies I change ever had.

  • 1 cup unsalted butter, softened
  • 3.4 oz package pumpkin spice instant pudding mix
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2¼ cups flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups white chocolate chips
  • ½ teaspoon salt

  1. Preheat your oven to 350 and groom hot sheets by application with parchment wadding.
  2. In a whopping bowl mix unitedly flour, hot soda, nsaid, and pumpkin flavor course mix. Set substance.
  3. In your mixer cream unitedly butter, dulcify and abolitionist sweeten. Add foodstuff and flavoring and mix unitedly. Add your bowlful of dry ingredients. Mix unitedly and finally add the somebody drink chips.
  4. Shovel out cookie dough and rove into balls. Expanse two inches divided on baking mainsheet.
  5. Heat for about 10 proceedings or until slightly golden. Let change and savor!

Thursday, August 16, 2018


This Pumpkin Pudding Cake is hot, gooey dessert perfection! It would make a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!


  • 1½ cups flour (whole wheat or all purpose)
  • 2 teaspoons baking powder
  • ¾ cup + 1 cup brown sugar, lightly packed, divided
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • ¼ teaspoon salt
  • pinch of cloves
  • ¾ cup pure pumpkin puree (not pie filling!)
  • 1 teaspoon vanilla extract
  • 2 teaspoons corn starch
  • ⅓ cup milk
  • 1 tablespoon oil
  • 1¼ cup hot or boiling water
  • 2 tablespoons butter
  1. Preheat oven to 350 degrees F. Lightly grease a 9" pie plate or baking dish and set aside.
  2. In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
  3. Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread evenly into prepared pie plate.
  4. In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
  5. Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
  6. Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
  7. Leftovers can be stored in the refrigerator and reheat perfectly!

Wednesday, August 15, 2018


Coconut Bread Pudding is an easy to make bread pudding that has a delicious and sweet coconut flavor.  Top it off with a glaze, coconut flakes, and strawberries, and you have a winner!

  • You start by using two loafs of Sara Lee® Artesano Bread.  You tear it into pieces and spread the bread into a 9×13 inch pan.
  • Next, In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
  • Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
  • 2 loaves Sara Lee Artesano Original Bread, torn into 2 inch pieces
  • 12 eggs
  • 1 16 oz can coconut milk, divided
  • 2 tbsp coconut extract
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1 tsp cardamom
  • 1 cup powdered sugar
  • ¾ cup brown sugar
  • Strawberries
  • Toasted coconut flakes
  1. Preheat oven to 350°. Generously grease a 9X13 pan and spread torn bread pieces inside.
  2. In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
  3. Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
  4. In a small bowl whisk together powdered sugar and remaining 2 tbsp coconut milk. While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes and a dusting of powdered sugar.

Thursday, August 9, 2018


Charlotte Blueberry is a sweet dessert made from canned blueberries (can also use fresh blueberries), plus cat tongue biscuits, instant gelatin and cheese. Charlotte will be a fancy dessert that you can serve and of course you show off because it is your own homemade dessert for loved ones.

Charlotte Blueberry recipe with a mild sweet taste, of course the taste will be even more balanced because of the savory mixture of cheese as a mixture too. Here's the complete recipe for making Charlotte Blueberry.


  • 400 grams of canned blueberry in syrup
  • 25 grams (1/4 pack) of black currant jelly
  • 21 ladyfinger biscuits or cat's tongue
  • 900 grams of quark (a type of cheese)
  • 4 tsp (1 pack) white gelatin powder
  • Ice cream or whipped cream
  1. Separate the blueberries and syrup. Set aside 3 tablespoons of syrup in a bowl. Pour the remaining syrup into the pan, then add jelly and water to 150 ml. heat the fire until the jelly dissolves
  2. Pour the jelly mixture into a sharlotte mold or tubular mold. Add 2 tablespoons of blueberries, stir. Cool it in the refrigerator until it's hard
  3. Add the remaining blueberries and a little quark to a blender or food processor. Process until smooth, then strain. Wash the blender thoroughly. Add the rest of the quark. The process is smooth again. Set aside
  4. Sprinkle gelatin powder over the syrup in a bowl. Let it become a chewy mixture. Place the bowl over a large pot or bowl of boiling water. Stir until it dissolves all. Allow to cool. Pour into the blueberry and cheese mixture
  5. Pour the mixture into the mold. Let it harden for approximately 30 minutes
  6. Loosen the hardened puree carefully from the mold, arrange the biscuit around it, tie it with a ribbon. Serve with ice cream or whipped cream
This Charlotte Blueberry companion will be more delicious if you choose ice cream, because cold ice cream is perfect for eating with Charlotte's sweet, savory and sour dough. You can find this quark cheese by looking for it in a super market that sells various types of imported food.


Custard is a soft dessert made from egg yolks, thick cream and liquid milk. If you are the one who likes soft sweet dessert in the mouth, maybe you should try making this Chocolate Custard recipe. The soft custard combined with thick chocolate cookery blends perfectly with the distinctive aroma of custard.

Simple Custard recipes are usually not mixed with thick cream but only eggs and liquid milk. You can already enjoy custard. But in this recipe Custard is made more special so you need thick cream as a mixture of batter. Offer added custard dough thick cream will feel much softer in your mouth.


  • 3 tablespoons of gelatin
  • 150 ml of water
  • 250 ml of thick cream
  • 150 grams of sugar
  • 2 egg yolks, shake well
  • 150 grams of dark brown cook, diced
  • 1 tablespoon of chocolate powder
  • 500 ml of fat-free liquid milk
  • T tsp salt
  • Cream, shake
  1. Team gelatin with 150 ml of water until clear, remove. Set aside
  2. Creamy straw with sugar, egg yolks, and dark chocolate over medium heat until the chocolate melts. Add powdered chocolate, gelatin, milk, and salt, mix well
  3. Pour adoanan into individual glass or mold. Let it cool. Store in the refrigerator until the custard freezes
  4. Serve with cream spray on it
Making custard dough is very simple and the time taken is also not long, you only need to mix all the existing dough and cook it after it is well mixed and cooked. You just have to cool it down. Custard batter that is freshly cooked and still hot should not be directly put into the refrigerator, but just leave the custard mixture first cool at room temperature after that then you can put the custard mixture into the refrigerator, this is so that your refrigerator is not fast damaged because it stores food with a fairly extreme temperature difference.

Wednesday, August 8, 2018


You as a housewife can make the pudding and bring provisions for your children to go to school. Some ingredients and how to make the following oreo milo pudding recipe can you practice at home. The ingredients needed are as follows.

  • 10 grams of jelly powder or so-called gelatin
  • 750 ml of water
  • 160 grams of sugar
  • 400 grams of liquid milk can use various brands
  • 250 instant milk and 150 ml of sweetened condensed milk mixed with water
  • 3/4 milo cup
  • 1 pack of oreo that has vanilla flavor, cut it randomly and remove some cream on
  • inside. But not all of them are discarded
  1. Prepare a pan for cooking gelatin. Prepare the water that has been boiled, after boiling, enter the agar into it then stir evenly and there are no lumps in it
  2. For two types of dough consisting of a white dough and the other is a mixture that will be mixed with milo powder evenly.
  3. After the mixture has been made, pour the mixture that has been mixed using milo into the mold, wait a while until the dough has partially frozen, then sprinkle the oreo pieces into the mold.
  4. After that pour the other mixture.
  5. After it has been poured, put it in the refrigerator so that the mixture becomes fast to freeze. Add the mixture to the refrigerator, not when the pudding mixture is still hot
  6. After freezing, the pudding can be served to your family member for snacks or dessert when after eating.

Tuesday, August 7, 2018


Trifle is a pudding type sweet food that is not cooked but made from chiffon cake stacked in a row and using jam so that the cake remains firm and sticks to one another. Trifle is from England, of course it will be a special dessert not if you serve this food.



  • 400 grams of medium-sized fresh strawberry, clean, split 2 longitudinally
  • 30 grams of white cooking chocolate, fine drawstring
  • ½ tsp powdered sugar

Kirsch solution, boil, chill :

  • 100 ml of water
  • 100 grams of fine grained sugar
  • 90 ml of kirsch (black cherry juice)
  • White Chocolate Trifle Sauce:
  • 100 ml of liquid milk
  • 50 ml of thick cream
  • 100 grams of white cooking chocolate, melt
  • 2 chicken egg yolks, shake it off

Sponge cake (can be replaced with 1 ready-made sponge cake) :

  • 150 grams of sugar
  • 125 grams of unsalted butter
  • 9 chicken eggs
  • 200 grams of flour, sifter
  • 65 grams of cornstarch

  1. Trifle: Milk yams over low heat until hot. Add thick cream and melted chocolate, mix well. Add the beaten egg, stir quickly until smooth. Lift, let it cool. Set aside
  2. Bolu: shake the butter and sugar until thick. Add eggs one at a time while continuing to shake until thick. Add flour and cornstarch bit by bit, gently shake until blended, lift. Pour into a round baking pan 20 cm in diameter with the margarine and sprinkled with flour, flatten it in a hot oven at 180ÂșC for 30 minutes until cooked. Lift and cool. Cut round 6 cm in diameter. set aside
  3. Put 50 grams of strawberry into a glass. Pour 4 tablespoons of Kirsch. Put on it 1 piece of sponge, pour 4 tablespoons of triffle. Place strawberries around the glass. If you like, sprinkle shaved white chocolate and powdered sugar
  4. Serve immediately


Smooth ironed Potable Course made completely from cacography is a acuminate treat that everyone faculty know.  Elementary to neaten from full ingredients and the perfect afters for any reason.


  • 2 1/2 cups half and half
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoons unsalted butter I use Plugra European Style Butter
  • 1 teaspoon pure vanilla extract I use Nielsen-Massey
  • 3 tablespoons corn starch
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup finely chopped high quality semi-sweet chocolate I used Guittard
  1. In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
  2. Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
  3. n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
  4. Continue cooking until the mixture has thickened and coats the back of a spoon.
  5. Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.


This Strawberry Pudding recipe is so easy that it actually seems easier than making it from a box. I think I am going to have to try more flavors in the future, but for now, here is a wonderful and simple gluten free, dairy free, vegan Strawberry Pudding.


  • 1 cup Silken Tofu (firm)
  • 4 tbs Brown Sugar
  • 1 cup Strawberries (chopped)
  1. Add everything to a food processor.
  2. Process until everything is well mixed.
  3. Place in the refrigerator for at least 2 - 3 hours.
  4. Spoon into a dish and eat.

Friday, August 3, 2018


If you hear the word "brownies" you must imagine chocolate cake pieces are full of sweet and savory taste, and of course very delicious. Traditional Brownies will never lose fans.

One more brownie creations that are different from the usual brownies, Recipe Brownies Pudding that we serve below recipe. Not only the delights of traditional brownies that you feel, but also the layer of mocha pudding that bite with a beautiful topping.


To make Brownies Pudding, the ingredients are easy to find in traditional and modern markets. Let's try to make your own Brownies Pudding Recipe in your kitchen!

Brownies :

  • 80 gr dark cooking chocolate (DCC)
  • 45 ml of cooking oil
  • 50 grams of sugar
  • 30 grams of flour, sifter
  • T tsp salt
  • T tsp chocolate paste
  • T tsp baking powder
  • 2 eggs
Pudding :

  • Material A :
  • 200ml fresh milk
  • ½ packet of white powder agar
  • 25 gr sugar
  • 1 egg
  • Material B :
  • 200 mL fresh milk
  • ½ pack of powdered agar
  • 15 gr sugar ⅛ tsp moka paste
Topping :

  • 100 gr trimit
  1. DCC team with cooking oil. Once the oil is hot, turn off the heat. Stir until the DCC melts and the sugar dissolves, set aside.
  2. Heat the pan to steam until the water is boiling. Wrap the lid of the pot with a clean napkin.
  3. Beat the eggs and sugar using the mixer until it expands. Add the flour, salt and baking powder. Stir back with a spatula until smooth.
  4. Pour sugar and DCC solution with chocolate paste. Stir back with a spatula until smooth.
  5. Prepare the mold, pour the dough into the mold, steam until cooked over medium heat.
  6. While waiting for the brownies to mature, prepare the pudding. Boil ingredients A, except eggs, to boil while stirred.
  7. In a separate container, beat the eggs using the mixer until half expands, add a decoction of A gradually as the dimixer with low speed to expand.
  8. Pour over cooked brownies, let them harden.
  9. Boil B ingredients until they boil while stirring. Pour over the material A. let stand until it hardens.
  10. Sprinkle trimits.
  11. Brownies pudding ready to serve.

Thursday, August 2, 2018


Strawberry panna cotta is one type of pudding originating from northern Italy. There are various types of panna cotta, depending on the type of complementary ingredients, such as; various kinds of berries, caramel, chocolate, or dried fruit.

With a creamy taste and a soft texture, strawberry panna cotta is very suitable to be served as your lunch dessert. A little sour taste from strawberries on this panna cotta strawberry recipe will bring fresh flavors when you enjoy.

To get a more sour taste of strawberry sauce, you can first store the ripe strawberry in the refrigerator for 24 hours, then process it into a sauce according to the recipe. In this way, you will get a fresher sauce for your strawberry panna recipe.

In this panna cotta recipe we add black pepper as a flavor enhancer, if you don't like black pepper, you can replace it with other ingredients such as honey or brown sugar.

  • 15 g powdered gelatin, team together 3 tablespoons of hot water until dissolved
  • 150 ml of liquid milk
  • 500 ml of thick cream
  • 100 g sugar
  • 2 tsp vanilla powder
  • Sauce :
  • 250 g of strawberries
  • 1.5 tablespoons of sugar
  • 0.5 tsp black pepper powder
  1. Pudding: mix gelatin solution with liquid milk, mix well.
  2. Pimple cream and sugar over a low heat while stirring until sugar dissolves, remove.
  3. Add the mixture of milk-gelatin and vanilla, stirring while hot until the gelatin is cooked and completely dissolved.
  4. Strain the pudding dough, put it into 6 small clear cup of bowl. Store it in the refrigerator until it hardens.
  5. Put all the ingredients of the sauce into the blender. Process until smooth. Transfer it to a bowl, store it in the refrigerator until it is used.
  6. Take out the pudding from the fridge, serve it cold with the sauce.
This recipe allows you to create as you wish. Besides being able to replace black pepper in sauce recipes, you can also replace strawberries with other berries according to your preferences and family.
Be creative with our strawberry cotta recipe and don't forget to leave your comments and suggestions here.