Tag Archives: Pudding

Avocado Chocolate Pudding

Posted on by

7

Avocados and chocolate?! Yuck! Yummm!

Chocolate Avocado Pudding | Beautiful DIsasters

You guys may have seen this whole avocado pudding phenomenon somewhere before on the interwebs like on pinterest or someother blog, but I’m here to tell you guys just how awesome this stuff is.

Chocolate Avocado Pudding | Beautiful DIsasters

 

Chocolate Avocado Pudding | Beautiful DIsasters

I was skeptical and a little scared that it would wind up tasting like some chocolate got mixed up in my guacamole, but fear not friends… this is the real deal.

Chocolate Avocado Pudding | Beautiful DIsasters

 

Chocolate Avocado Pudding | Beautiful DIsasters

Avocados in your chocolate pudding are awesome and if I had not made it myself, I would have absolutely no idea that there was avocado in there. This is one of the easiest recipes ever and I think it even tastes better than real pudding (at least the boxed stuff). Plus, it is WAY easier than making traditional pudding.

Chocolate Avocado Pudding | Beautiful DIsasters

Avocado Chocolate Pudding

1 avocado

4 1/2 Tablespoons cocoa powder (I used dark unsweetened)

3 1/2 Tablespoons honey

3 Tablespoons light coconut milk (Or regular milk)

1 1/2 teaspoons vanilla extract

  1. Place all ingredients in the food processor and blend until completely combined. Enjoy! Store leftovers in container in fridge.

Random Fact of the Day: Eddie Cochran’s last recording before he died was Three Steps to Heaven!

Chocolate Avocado Pudding | Beautiful DIsasters

Related articles

Homemade Chocolate Pudding

Posted on by

4

oh my goodness. What a summer it has started out to be!

I have been capital B-U-S-Y! I’ve gotten approximately a bajillion (it’s a number, trust me) hours at work and have had soccer and the ACT and trying to keep up with the blog as best as I can…needless to say, I’ve been running around like a tornado.

However, I did have a flash of a second to make this pudding. It is super rich, chocolatey, and delicious.

It all started after I made the angel food cake. I had TWELVE egg yolks to use up ! Pudding was the first thing that came to mind, therefore it was the first thing I made :) Now, I have made homemade vanilla pudding before. Yeah it was pretty good, but nothing I would go crazy over. I was more of happy with the pudding itself, than the flavor of the vanilla. So it was time to do a redo. Chocolate-style.

As I should have known, the chocolate turned out a million times tastier! I looovee it. Don’t be intimated by making pudding, it’s not too difficult to make if you just read the directions ahead of time and follow them pretty closely.

Homemade Chocolate Pudding

2 cups milk (I used skim)

1/4 cup brown sugar

pinch of salt

2 ounces unsweetened chocolate

2 Tablespoons butter

3 Tablespoons cornstarch

2 egg yolk

1 teaspoon vanilla extract

  1. Heat 1 3/4 cup milk, brown sugar, and salt in a saucepan over medium heat, until steaming (about 7 minutes). Off heat, stir in the chocolate and butter until chocolate is melted and the mixture is smooth.
  2. Combine the remaining 1/4 cup milk and the cornstarch in a small bowl and mix. Gradually stir into the chocolate mixture, then return the mixture to medium heat, whisking constantly until thickened and boiling (about 3 minutes). Reduce heat to low; cook for 5 minutes
  3. Remove from heat. Add a tablespoon of the chocolate mixture to the yolks while stirring vigorously. Repeat three times, to temper the yolks. Stir yolk mixture into chocolate mixture and add vanilla extract, whisking until smooth. Place in individual serving bowls and chill in refrigerator for 2-3 hours or overnight. Serve with whipped cream and enjoy :)

Random Fact of the Day: M&Ms have been on almost every space shuttle mission since 1982.

Related articles

Super Easy Individual Crustless Pumpkin Pie

Posted on by

5

I’m gonna be honest here for a minute (not saying I’m not always honest!)

But I have gotten pretty discouraged by some of my recipes in the past. I’ve had a Coconut Cream Pie not set up properly (however, it was still super yummy!), I’ve had fool-proof looking muffins turn out disgusting, and sugar cookies that were the biggest pain in the booty to make and didn’t even taste very good.

Anyways, my point is that even though something doesn’t turn out the way it looks in the magazines or on the Food Network doesn’t mean you should not try again.

On the other hand, some things can just be super duper scary to even think about trying. For some reason, this easy peasy recipe freaked me out. But you know what, crunch time came around and all the pressure was on me but I eventually came out a winner. *slight dramatization*

AHhh I’m tired, I need another bite.

Okay, back. So anyways even if a recipe like pudding or maybe creme brulee totally scares the bajeebas out of you, do it anyways. Suck it up buttercup and face your fears. Try something new today that you would never think of doing yourself in a million years. Make curstless pumpkin pie, it’s like pumpkin pie but with no crust. Yes, shocking. This one is actually really easy though, so maybe do something another thing that’s also super scary. Like maybe touching a spider. Just kidding… that would never happen for me even if my life depended on it

Individual Crustless Pumpkin Pies

(Similar to a pudding)

(Adapted from Natural Noshing)

2 cups of cooked pumpkin or winter squash puree (or 1 15oz can)
1/2 cup  milk
1 egg
1 tsp vanilla extract
1/4 cup sugar
1/4 cup whole wheat flour (or all-purpose)
2 tsp ground cinnamon (more or less to taste)
1 tsp ground ginger (more or less to taste)
1/4 tsp sea salt
1/8 tsp cloves
pinch of nutmeg and allspice

1. Preheat oven to 350F . Grease four 4 ramekins and set aside.
2. Using a hand mixer, combine all wet ingredients (pumpkin through sweetener) and mix to combine well. Add remaining ingredients (flour through spices) and blend again until well incorporated.
3. Divide batter amongst the four prepared containers (or pour into one large loaf pan) and bake for 37-40 minutes or until the top is lightly browned and starts to crack. Remove from oven, let cool slightly and top with  whipped cream and toasted nuts and enjoy OR let cool and refrigerate then garnish and enjoy! I was so excited to try this I actually skipped the whipped cream, but next time I will have more self control because I know that would just make this dessert over the top

Random Fact of the Day: The odds are 1 in 25 (4%) that a food-poisoning outbreak in a restaurant came from salsa and guacamole. - Discover Magazine, 9/11

Related articles

Finally tried pudding in my cookies!

Posted on by

6

Seriously, what took me so long to hop on the pudding mix in cookies band wagon???

Quick side note…Do you know how the saying “hopping on the bandwagon” came about? In the olden days there would be a parade with a band playing on a wagon float thing and people would literally hop on it if they liked it! Learned something new, huh?Anyways, if you haven’t tried pudding mix in your cookies…do it! If you have already…then you certainly know what I’m talking about. Make them again..and repeat for like ever! These cookies are almost indescribable. They’ve got that amazing texture with the perfect softness, almost cakey, but then have the perfect chewiness. These babies really can’t be beat!

Vanilla Pudding Chocolate Chip Cookies

(adapted JustJENN)

1 cup (2 sticks) butter, softened

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla

1 cup all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

Pinch of salt

1 small box (3.4 ounces) Vanilla Pudding

12 ounces chocolate chips

  1. Preheat the oven the 350 degrees F.
  2. In the bowl of an electric mixer cream together the butter, white sugar and brown sugar, until combined. Add the eggs and the vanilla.
  3. Mix in the the flour, baking soda, salt and vanilla pudding.
  4. Then stir in the chocolate chips.
  5. Scoop dough onto baking sheet and bake in preheated oven for 10-12 minutesRandom Fact of the Day: More than 2,500 left-handed people are killed each year from using products that are made for right-handed people.
Related articles

Homemade Vanilla Pudding

Posted on by

2

Dear Cornstarch,

Since you have the word, “corn” in you, does that make you healthy? What exactly are you? Does that make me a total dummy that I have no idea what you are?

Anyways, you kinda have a funny texture. I can’t really decide what it’s like. I hardly ever use you at all. I’m sorry. Well at least we have finally met.

And I feel like we’ve really hit it off, you know? You make a fabulous pudding. I mean I’ve never even loved vanilla pudding that much before. I’ve always been a chocolate pudding kind of gal. I’m not sure what it is, but this recipe turned out great with my debut with you.

Hope to see ya again soon!

Homemade Vanilla Pudding

(adapted from allrecripes)

2 c. milk

1/2 c. granulated sugar

3 T. cornstarch

1/4 t. salt

1 t. vanilla extract

1 T. butter

  1. Combine sugar, cornstarch, and salt in a saucepan. Add in the milk and whisk together until it feels like everything is mostly dissolved. Mix in vanilla.
  2. Turn the heat on to medium heat and keep stirring until pudding becomes thickened, just before it starts to boil. (about 5 minutes..?)
  3. Immediately take off the stove and stir in the butter, and cool down (I kept stirring a little bit before I poured them into the dishes because mine was just starting to boil and I didn’t want chunks in it)
  4. Pour into desired serving dishes and pop in the fridge and wait for them to set and cool before serving. Enjoy!
Random Fact of the Day: Thomas Edison, the guy who invented the light bulb, was afraid of the dark. Then again, who isn’t?
P.S. Sorry, vanilla pudding doesn’t photograph too well
Related articles