Ok, I have resisted this for a long, long while however it looked super easy and supper yummy….
Having three little ones running around who are always hungry for a good snack, I thought this would be a healthier alternative to offer them. Pudding is a favorite at our house amongst the children and hubby and however hard I try to feed the healthy foods I am met with great resistance. I will say I have tried the kale smoothie and that went over like a lead balloon. I am reminded of Jim Gaffigan and all his kale remarks here is one:
I happen to like kale, a little olive oil, garlic, salt pepper yummy… My family happens to hate the green stuff, I guess they think it “tastes like bug spray” too, lol.
Anyway if you are feeling adventurous give this avocado pudding a try, I don’t think you will regret it.
So here it is Chocolate Avocado Pudding. I hope you enjoy it!
Avocado Chocolate Pudding
- 2 ripe medium avocados, peeled and chopped
- 1/3 cup cocoa powder
- 1/4 cup honey or raw agave nectar (or other sweetener of choice)
- 1/2 cup milk (regular or almond milk, coconut, etc.)
- 1 1/2 teaspoon vanilla extract
Blend all ingredients, until smooth, in a blender, food processor or using a hand-held mixer. Serve immediately, or chill first.
Oh my, oh my…. The days are getting warmer and warmer and It is time to have a bite that will cool you down and lift your spirits. Mini Mint Cheesecakes are the perfect summertime treat. These delectable bites are easy to make and cute to serve with tea or as a potluck bring along dish. Cool your taste buds and the summertime heat with these nifty little bites:
This Mother’s Day make your mom something special. It won’t take very long but it will melt her heart, just like when you used to give her homemade Mother’s Day gifts as a child. What Mother wouldn’t love and handmade gift from the heart? This recipe should be a winner.
Melt Her Heart Lava Cake
Cooking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Fresh Mint Leaves
Preheat the oven to 425 degrees F.
Spray the four custard cups with baking spray and place on a baking sheet.
In a saucepan melt the butter. Whisk in the chocolate until it is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour.
Divide the mixture among the four custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with whipped cream raspberries and mint leaves. Enjoy with your Mom!
If you are not able to be with your for Mother’s Day click here (Cocoa Mill) for some fabulous handmade chocolate gifts to be sent right to her door that includes a handwritten note from your heart to hers.
Recipe courtesy of Ree Drummond
Ever wanted something awesome and sweet but when you go to look in the cupboard or the fridge… nothing. Then you get that sinking feeling in your stomach that you will have live the rest of the day unsatisfied? Well this is a quick and easy way to fix that. NO preheating the oven and getting the whole kitchen dirty. Seriously all you need is a spoon, a large coffee mug, a couple of ingredients and a microwave.
Chocolate Mug Cake
Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Stir in some chocolate chunks Microwave until puffed, about 2 minutes. Let cool for a minute and top it off with whatever you like, strawberries, whipped cream, chocolate syrup or anything else you can think of. Enjoy!
Adapted from FoodNetwork Instant Cake
Cranberry Snow Cake
I found this cake on Pinterest and hunted down the recipe. Oh my goodness this Cranberry Snow Cake exudes elegance and decadence. The colors of this cake make you feel warm and cozy at the same time representing the beauty of the Holiday Season.
10 ounce unsalted butter, at room temperature, plus more for pans
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups granulated sugar
7 large egg whites, at room temperature
3 3/4 cups cranberries, divided
3/4 cup granulated sugar
1 1/2 cups cranberry or cherry preserves
5 large egg whites, at room temperature
Pinch of salt
1 1/4 cups granulated sugar
12 ounces Cocoa Mill White Chocolate (bars or a blocks), divided
1 pound unsalted butter, cut into pieces and at room temperature
1/2 cup colorless liqueur such as crème de cacao or kirsch
About 2 tbsp. powdered sugar
- Preheat oven to 325°. Butter two 9-in. cake pans; set aside.
- Make cake: In a large bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together on low speed until light and fluffy. Add egg whites in 3 batches, scraping inside of bowl as needed. Beat in flour mixture in 5 batches, adding 1/4 cup water after each addition (you will begin and end with flour); make sure flour is completely blended each time before adding water. Pour batter into prepared pans, dividing evenly. Smooth tops with a spatula.
- Bake until center of cake feels firm to the touch and a toothpick inserted in center comes out clean, about 40 minutes. Cool cakes completely in pans on a rack.
- Meanwhile, make cranberry filling: Combine 3 cups cranberries, the sugar, preserves, and 1/4 cup water in a small saucepan and cook over high heat until cranberries pop and preserves melt, 5 to 10 minutes. Add remaining 3/4 cup cranberries, stir to combine, and remove from heat. Transfer to a small bowl and chill until ready to assemble cake.
- Make butter-cream: Fill a 2-qt. pan with about 1 in. water and bring to a simmer over low heat. Put egg whites, salt, and sugar in the bowl of a stand mixer and whisk to combine. Place bowl over hot water, making sure bottom of bowl isn’t touching water, and heat whites, whisking constantly, until hot to the touch, 3 to 5 minutes. Remove pan and bowl from heat.
- Put bowl of warm whites on the mixer and whisk on high speed until tripled in volume and side of bowl is cool to the touch, about 10 minutes.
- Meanwhile, chop 4 oz. white chocolate, put in a medium metal mixing bowl, and set in same pan of warm water off the heat to melt slowly, stirring occasionally. Remove bowl from pan and let cool to room temperature.
- Reduce mixer speed to low and whisk butter into whites, about 1/4 cup at a time, until incorporated. Continue to whisk on low speed until smooth and fluffy, about 10 minutes (mixture may look grainy at some point but will come together).
- With a rubber spatula, gently fold melted chocolate into butter-cream until completely combined.
- Assemble: Rub tops of both cakes gently with your hands to remove browned outer surface, then carefully invert cakes and rub undersides so that cakes are completely white. Place 1 cake layer on a cake stand or serving plate, top side up. Using a pastry brush, brush top with half the liqueur. Spread about 1 1/2 cups cranberry mixture over layer with a metal spatula, leaving a 1/2-in. empty border around edge. Place second cake layer on top, flattest side down, and brush with remaining liqueur. Spread top and sides of cake with a thin layer of butter-cream to seal in crumbs and chill 30 minutes. Cover with remaining butter-cream, starting with the sides and covering the top last.
- Use the palm of your hand to warm remaining chocolate. Shave smooth side of chocolate bar with a vegetable peeler to make thin curls; scatter curls over cake’s top. Sift powdered sugar over cake. Serve with remaining cranberry mixture on the side.
Make ahead: Baked cake layers can be wrapped in plastic and stored at room temperature or in the fridge up to 2 days ahead. Cranberry filling can be made up to 2 days ahead and chilled.
Bakers’ tip: To make a pure white cake, use your fingers to rub off the browned surface of each layer before assembling.
My Family loves homemade desserts and I am up for the task as long as it is not too labor intensive. I had never made a chocolate chess pie before but remembered enjoying it a few years ago. Lucky me I had all the ingredients on hand and the pie making began, (and was all gone within 3 days!)
This pie is quick and easy and if you are chocolate lovers like my family then this is the dessert for you!
3/4 cup sugar
5 oz dark chocolate
2 tablespoons flour
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup milk
3 large eggs
1/3 cup butter
1 teaspoon vanilla
1 9″ pie crust
2 cups ground oatmeal
1/4 cup sugar
5 tablespoons of softened butter
Place the oatmeal in a blender and chop until finely ground (you can also use nuts or cookies that have been crushed). Pour the oatmeal 1/4 cup of sugar in a 9″ pie pan and mix. Add the 5 tablespoons of butter and mix thoroughly, press mixture until flat and it covers the base and walls of the pie plate.
In a sauce pan over medium heat melt the butter and chocolate stirring constantly. When completely melted remove from heat and add the sugar, salt, and flour stir until well blended. Let this mixture rest about 5 minutes then add the vanilla, milk and heavy cream, stir vigorously for 2 minutes. beat the eggs and slowly add one at a time until completely incorporated into chocolate mixture.
Pour the mixture into the pie crust and bake at 325 for 45-50 minutes. Let cool before serving. Top with homemade whipped cream and Enjoy!
The series continues with The Milk Hazelnut Truffle and The Bittersweet Hazelnut Truffle. This truffle is very sweet with light nutty undertones. Crisscrossed white chocolate stripes adorn this simple but pure treasure, letting you know there is more than chocolate to be desired in this round ball of decadence.
These two truffles have the same hazelnut base flavor and both have milk chocolate centers. The hazelnut paste that is used in this truffle is made from crushed hazelnuts, nothing more, nothing less. These two initial observations may cause you to think this truffle is best when enjoyed in milk chocolate, because of the milk centers. You may also ask since they have the same base what is the use in comparing them? Let us delve a little deeper into this natural goodness that is The Hazelnut Truffle.
The Milk Chocolate Truffle is very sweet but balances nicely with the earthy hazelnut flavoring. The flavor delivered in this truffle is very natural and it almost has a woody quality in taste, but is smooth as velvet in texture. This truffle pairs nicely with a cream sherry such as Amontillado. This sherry is noticeably darker than other sherries. Amontillado offers notes of hazelnuts and even light cedar, enriching the earth tones already present in the truffle. When these two are a paired the flavor changes a bit giving up more of a roasted hazelnut with a hint of honey. This is a complex sherry that opens up as it sits in the glass, it is one of the most prized sherries for the connoisseur. When coupling the Anmontillado and the Hazelnut Truffle it creates an experience that will be cherished all the more.
The Bittersweet Chocolate Truffle still has the same the same center with earthy natural undertones but when dipped in the dark chocolate you loose a bit of the sweetness. The dark chocolate only enhances the woody, earthy flavors creating a stronger hazelnut experience. This truffle pairs nicely with Ethiopia Amaro Gayo coffee. This coffee offers a date and pastry spice aroma, with raspberry, citrus, and chocolate flavor notes. This is full-bodied coffee leaves you with a winey fruit and cocoa finish. Combining these flavors offers you a deeply sensuous chocolate experience.
I hope you will enjoy these two pairings. If you try them please let us know what you think.