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Fixing a romantic dinner at home? Why not end the meal with this decadent Grand Marnier Soufflé dessert for two?!

Grand Marnier Soufflé is a classic French dessert that is a light and airy type custard. It is most often baked in a porcelain soufflé dish also known as a ramekin. While baking, the soufflé will expand above the ramekin and must be served immediately or otherwise the soufflé will deflate.

This soufflé is a dessert that can be planned ahead of time but not prepared in advance. So, serve your romantic dinner first and then fix this decadent dessert after dinner.

Some Five Star restaurants offer Grand Marnier Soufflé on their menu but word of advise…if you are wanting to order a soufflé for dessert consult with your server when ordering your meal as the chef prepares soufflé’s on a made to order basis. Plus, the restaurants use a larger ramekin and it usually takes about thirty minutes to bake.

Grand Marnier Soufflé Recipe For Two

Ingredients:

• 1 Tablespoon cold butter
• 1 Tablespoon granulated sugar
• 5 teaspoons all-purpose flour
• 1/4 cup whole milk
• 2 eggs (separating yolks and whites in separate bowls)
• 1-2 teaspoon orange zest
• 1 Tablespoon Grand Marnier
• 1/8 teaspoon pure vanilla extract
• 1/4 cup granulated sugar divided
• powdered sugar for dusting tops

Directions:

Preheat oven to 400 degrees Fahrenheight.

Coat the bottom and sides of two 8 ounce ramekins with 1 Tablespoon of cold butter. Once coated then add 1 Tablespoon of granulated sugar to the first ramekin to dust entire bowl. Then pour the sugar into the other ramekin and dust that one too. Discard the remainder of the sugar.

In a small sauce pan slightly warm milk over medium heat.

In a small bowl combine two egg yolks, 2 Tablespoons granulated sugar, flour, and orange zest until smooth. Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside.

Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form.

Gently fold in half of the stiff egg whites to the yolk mixture. Then fold in remaining egg whites.

Divide mixture evenly into the two prepared ramekins and bake for 16 minutes.

Carefully remove ramekins from oven, dust with powdered sugar and serve immediately.

Many times the Grand Marnier Soufflé is served drizzled with a French custard vanilla sauce known as crème anglaise (recipe to come) and a raspberry sauce. Currently my raspberry sauce recipe can be located with my key lime pie or my cheesecake recipe.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A ROMANTIC DESSERT KNOWN AS THE GRAND MARNIER SOUFFLE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Recommendations for this recipe

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Get the full flavor of a turtle cheesecake with this recipe for a mini turtle cheesecake made with minimal ingredients and an Oreo crust!

This recipe has an Oreo cookie crust and made with minimal portioned ingredients for the cake which include four ounces of cream cheese, granulated sugar, sour cream or crème fraîche, heavy whipping cream, vanilla extract, cornstarch and one egg. Oh, I almost forgot…caramel and chocolate sauce and pecans! How could I forget that! LOL

I love making mini cheesecakes in place of a full size cheesecake. For one thing the pans are so cute and I can make one, two or three mini’s! I use this 4-inch diameter mini springform three pan set .

Another reason I really enjoy making these mini springform pans is that when making cheesecake you don’t have to use a ton of ingredients meaning cream cheese as one cake only calls for four ounces.

Since the set comes with three pans I usually end up making the classic cheesecake , this turtle cheesecake and just a plain chocolate cookie crust cheesecake. Well, at least for now, but I am inspired to creating different recipes.

These mini pans make just the right size cheesecake for one and maybe even two people depending on if you are up for sharing. And if not, you have three pans where you can make one cake per person.

Mini Turtle Cheesecake Recipe

Ingredients:

Crust

• 4 Oreo cookies with the creamy filling removed (about 1/3 cup)
• 1 Tablespoon granulated sugar
• 1 Tablespoon butter melted

Filling

• 4 ounce cream cheese at room temperature
• 2 Tablespoons granulated sugar
• 1 1/2 Tablespoon sour cream or crème fraîche
• 1 1/2 Tablespoon heavy whipping cream
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon cornstarch
• 1 egg at room temperature
• caramel sauce for drizzling
• dark chocolate sauce for drizzling
• 1/2 cup chopped pecans
• 3 pecans (not chopped) for center of cake

Directions:

Prepare Pan

This recipe uses a water bath therefore prepare the mini springform pan by double wrapping the base with foil. This is done to make sure water does not seep through into the pan so be sure to get a good seal.

Tip: A water bath will help to keep the cheesecake from cracking in the center while baking.

Crust Directions

Preheat oven to 350 degrees Fahrenheight.

Melt butter in a small saucepan.

Crush Oreo cookies and sugar to a fine consistency.

Tip: I like placing the sugar and cookies in a sandwich baggie (be sure to remove air) and pound with a rolling pin and then roll the pin over the baggie to make a fine consistency.

Place crushed cookie mixture into a small bowl and add melted butter stirring to combine.

Transfer the mixture to the springform pan and using a spatula press down to make the crust.

Place springform pan in oven and bake for 15 minutes. Remove pan from oven and allow to cool completely on a cooling rack. Turn the oven to 300 degrees Fahrenheight and start making the filling.

Filling Directions

Using an electric hand mixer blend together cream cheese, sugar, sour cream or crème fraîche , whipping cream, vanilla extract and cornstarch until smooth.

Add the egg and continue mixing just until completely blended.

Pour cheesecake filling into springform pan on top of the Oreo crust and gently tap pan on countertop to remove any air bubbles.

Place springform pan inside a larger pan and fill the larger pan with boiling water half way up the springform pan. Be careful not to splash water onto the cheesecake.

Place pans in preheated oven and bake for 35 minutes.

Then turn oven off and slightly open oven door allowing heat to escape all while leaving pan in oven to cool for about one hour.

Finish cooling cheesecake in refrigerator for at least 2 hours or overnight.

Prepare for Serving

To avoid damaging the springform pan base I make a small cake board by using the pan and trace a circle on a small paper plate and covering the cutout with foil. This step is optional but I’m all for making sure not to damage the base of the pan because once it’s scratched it may start rusting.

After the cake has completely cooled take a straight icing spatula and run the spatula just inside between the pan and the cake very gently and slowly to release cake from sides of pan.

Unhook the clamp on the pan and slowly separate the side from the base.

Note: You can leave the cake on the base of the pan but I prefer to remove it because cutting the cake while it’s still on the base may scratch and damage the springform pan.

Remove the cheesecake from the base of the springform pan by gently sliding a spatula between the crust and the pan. It should release easily if you’re using a non-stick coated pan. Carefully place the cake on the cake board.

Decorate

Now drizzle the top of the cheesecake with caramel sauce and a dark chocolate sauce. Top with a few pecans and place chopped pecans on the side of the cake. Now that you’ve made this turtle cheesecake maybe you’d like to see my recipe for making a traditional mini cheesecake. I do hope you enjoy this recipe as much as my family does!

If you have time and or prefer making your own sauce toppings I have both a homemade caramel sauce and an old-fashioned hot fudge recipe that would be perfect for drizzling atop this mini turtle cheesecake recipe.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A MINI TURTLE CHEESECAKE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT!

***Please come back and share your comments and tell my readers how you like this recipe. If you have some other mini cheesecake recipes you’d like to see please include that in the comments too. ***

Recommendations for this recipe!

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Satisfy your cheesecake craving with this mini springform classic cheesecake recipe. It’s the perfect size for one or maybe even two people.

And if you need a larger sized I have a super recipe for a 9-inch cheesecake with a raspberry sauce recipe that may interest you.

Mini Cheesecake Recipe

I love this recipe because instead of making a full size classic cheesecake I can use this 4-inch diameter mini springform pan and make just the right size cheesecake for one and maybe two people.

Ingredients:

Crust

• 2 full size graham crackers (about 1/3 cup)
• 1 Tablespoon granulated sugar
• 1 Tablespoon butter melted

Filling

• 4 ounce cream cheese at room temperature
• 2 Tablespoons granulated sugar
• 1 1/2 Tablespoon sour cream or crème fraîche
• 1 1/2 Tablespoon heavy whipping cream
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon cornstarch
• 1 egg at room temperature

Directions:

Prepare Pan

This recipe uses a water bath therefore prepare the mini springform pan by double wrapping the base with foil. A water bath will help to keep the cheesecake from cracking in the center.

Crust Directions

Preheat oven to 350 degrees Fahrenheight.

Melt butter in a small saucepan or nook it in the microwave.

Crush graham crackers and sugar to a fine consistency.

Tip: I like placing the sugar and crackers in a sandwich baggie (be sure to remove air) and pound with a rolling pin and then roll the pin over the baggie to make a fine consistency.

Place crushed graham cracker mixture into a small bowl and add melted butter stirring to combine.

Transfer the mixture to the springform pan and using a spatula press down to make the crust.

Place springform pan in oven and bake for 15 minutes. Remove pan from oven and allow to cool completely on a cooling rack. Turn the oven to 300 degrees Fahrenheight and start making the filling.

Filling Directions

Using an electric hand mixer blend together cream cheese, sugar, sour cream, whipping cream, vanilla extract and cornstarch until smooth.

Add the egg and continue mixing just until blended.

Pour cheesecake filling into springform pan on top of the crust and gently tap pan on countertop to remove any air bubbles.

Place springform pan inside a larger pan and fill the larger pan with boiling water half way up the springform pan. Be careful not to splash water onto the cheesecake.

Place pans in preheated oven and bake for 35 minutes. Then turn oven off and crack oven door open leaving pans in oven to cool for about one hour.

Finish cooling cheesecake in refrigerator for at least 2 hours or overnight.

Prepare for Serving

To avoid damaging the springform pan base I make a small cake board by using the pan and trace a circle on a small paper plate and covering the cutout with foil. This step is optional but I’m all for making sure not to damage the base because once it’s scratched it may start rusting.

After the cake has completely cooled take a straight icing spatula and gently and slowly run the spatula inside between the pan and the cake to release cake from side of pan.

Unhook the clamp on the pan and slowly separate the side from the base.

You can leave the cake on the base of the pan but I prefer to remove the cake from the pan base because cutting the cake while it is on the base may scratch and damage the base of the springform pan.

Remove the cheesecake from the base of the springform pan by gently sliding a spatula between the crust and the pan. It should release easily if you’re using a non-stick coated pan.

Now that you’ve made the classic cheesecake maybe you’d like to see my recipe for making a turtle cheesecake (recipe coming soon). Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR OLIVE OIL INFUSED PAPRIKA AND WOULD LOVE TO HEAR HOW YOU PLAN TO USE THIS RECIPE SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Kitchen Pan Recommended For This Recipe

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Tart lemon curd filling with a graham cracker crust topped with a sweet toasted meringue is the perfect definition of Lemon Meringue Pie!

Graham Cracker Crust Lemon Meringue Pie Recipe

To keep things simple ingredients for the crust, filling and meringue are listed separately.

Ingredients:

Crust Ingredients

• 1 1/2 cup graham cracker crumbs (about 12 full crackers)
• 3 Tablespoons granulated sugar
• 6 Tablespoons unsalted butter melted

Pie Filling Ingredients

• 12 eggs total (5 full eggs plus 7 egg yolks) reserving 5 egg whites for the meringue
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups lemon juice (about 7 large lemons)
• 1/2 teaspoon salt
• 1 stick unsalted butter or 1/2 cup

Meringue Ingredients

• 5 egg whites (use the ones reserved from above)
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract

Directions:

Pie Crust

Preheat oven to 375 degrees Fahrenheight.

For the crust the crackers need to be crushed very fine. There are three ways to crush graham crackers 1) by hand (not so great) 2) using a rolling pin or 3) the use of a food processor. I have found only two of the ways crush the graham crackers very fine.

My first option is to place the graham crackers into a gallon baggie and use a hard object like a marble rolling pin and pound out the crackers to a fine consistency. I like using my marble pin because you don’t have to smack the crackers so hard. (Giggle giggle).

The second option for making fine consistency graham crackers is by using a food processor . Just place the crackers in the processor bowl, cover with the lid locked in place and pulse until crackers are blended finely.

Combine crushed graham crackers, sugar and melted butter together in a large bowl until moistened. Transfer the crumbs into a 9-inch round pie plate.

Gently press the mixture into the pie plate and up the sides by using your fingers or the bottom of a drinking glass. Fingers work great for me. Make sure the crust is smooth and without cracks.

Bake Pie Crust

Place pie plate into a 375 degree Fahrenheit preheated oven and bake for 12 minutes. Remove from oven and allow to cool completely on a cooling rack.

Pie Filling

Dice cold butter and set aside.

In a large sauce pan combine sugar, cornstarch, lemon juice, salt, 5 whole eggs plus 7 egg yolks over medium-high heat. Bring to a boil and cook, stirring constantly, until mixture becomes thickened, about 6-8 minutes.

To obtain a nice smooth filling pour the mixture through a fine-mesh sieve into a large bowl.

Add the diced butter and stir until melted. Let cool to room temperature.

Spread the lemon curd over the pie crust. To keep the curd from drying out place plastic wrap directly onto the surface and refrigerate for at least 1 hour.

Meringue

When making the meringue I use a stand mixer with the whisk attachment. Beat together the 5 egg whites and cream of tartar on medium speed until foamy, about 2 minutes.

Increase the speed to medium-high and slowly add sugar. Beat until soft peaks form and the egg whites are shiny, about 3 minutes.

Add vanilla extract and beat until the egg whites hold stiff peaks, about 1 more minute.

Add Meringue to Pie

Remove lemon pie from refrigerator and slowly peel off the plastic wrap. Don’t be alarmed as some of the lemon curd will stick to the plastic wrap. That’s okay because the meringue topping will cover up any imperfections.

Pipe or spread the meringue over the lemon filling making sure to cover the entire pie, leaving no gaps between the crust and the meringue.

I used a piping bag with tip #1M.

Broil Topping

Preheat broiler in oven.

Place pie dish on a baking sheet, place in oven and broil until the meringue is lightly toasted, about 5 minutes. Be sure to keep an eye while broiling to avoid meringue from burning.

Refrigerate for at least 2 hours or overnight before serving. For best results place pie in a pie carrier like this when refrigerating. Enjoy!

National Lemon Meringue Pie Day – August 15

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR A GRAHAM CRACKER CRUST LEMON MERINGUE PIE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT.

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Bring in the season of snow with these non-alcoholic Irish Cream Chocolate Snow-Top Cookies. The perfect winter cookie for baking!

Chocolate Snow Top Cookies Recipe

This recipe has been a favorite of mine for many many years! And who wouldn’t like the looks of snow atop of a nice warm cookie fresh from the oven!

Although this recipe calls for Irish Cream Non-Alcoholic Baking Chips regular baking chocolate chips can be used as well.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups Semi-sweet chocolate chips (I use Baileys Irish Cream Baking Chips)
• 6 Tablespoons butter at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• confectioners’ sugar for dusting (about 1 cup)

Directions:

Preheat oven to 350 degrees Fahrenheight.

In a bowl combine flour, baking powder and salt; set aside.

In a double boiler melt chocolate chips over medium heat stirring constantly until completely melted and smooth. Remove from heat.

In a bowl beat butter and sugar until creamy. Add melted chocolate and vanilla. Beat in eggs. Gradually beat in flour mixture.

Wrap dough in plastic wrap and freeze until firm. I’ll just cover the bowl and snug the plastic wrap around the dough and stick it right into the freezer for about 10-15 minutes.

Using a cookie scoop roll dough into uniform balls.

Roll cookie dough balls in confectioners sugar. Place on ungreased cookie sheet. Tip: It’s best to work with two cookie sheets. While one is baking you can be prepping the other one.

Bake 10 – 12 minutes until tops appear cracked.

Remove from oven and allow cookies to rest on cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.

This recipe will make about 36 cookies.

To keep cookies fresh be sure to store in closed containers.

I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR MAKING CHOCOLATE SNOW TOP COOKIES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Products we used or recommend for this recipe

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Milk Chocolate Fudge

This is the most edible fudge. Here is an easy recipe for making milk chocolate fudge. It’s the perfect size and it’s not too sweet.

If you love chocolate this recipe might just be your favorite fudge recipe.

Let Me Be Honest Here!

I have a confession to make. I DO NOT like fudge! But…I do like this fudge recipe. Why?

Well, the fudge I have tasted in the past is either too big and or too sweet! But this recipe….is just the right size (bite size) and instead of using an all semi-sweet chocolate this recipe uses half semi-sweet chocolate chips and milk chocolate chips. It’s a win win situation. Wink wink!

Easy Recipe; Milk Chocolate Fudge

Even though this recipe includes nuts as an ingredient feel free to leave them out if nuts are not your thing. Yes, nuts are optional.

When I make this recipe just for me and my husband I will use 1/2 cup pecans and 1/2 cup black walnuts just because I like pecans and my husband likes black walnuts.

So, instead of making a double batch of fudge I just make one batch and split the fudge mixture in half. I will then add the pecans to my half of the fudge and then add the black walnuts to his. Then I will put them both in the same pan with mine on one side and his on the other. Works for us!

Ingredients:

• 2 cups granulated sugar
• 5 ounce can evaporated milk or 2/3 cup
• 13 regular sized marshmallows
• 1/2 cup butter
• pinch salt
• 1/2 cup semi-sweet chocolate pieces
• 1/2 cup milk chocolate chips
• 1 cup chopped nuts (black walnuts or pecans) optional
• 1 teaspoon vanilla extract

Directions:

In a 2-quart sauce pan mix together sugar, evaporated milk, marshmallows, butter and salt.

Cook over medium heat stirring constantly. Bring to a boil and stir 5 more minutes.

Remove from heat and stir in chocolate stirring until completely melted.

Stir in chopped nuts and vanilla. Pour in a buttered 8″ square pan and allow to cool completely (1-2 hours).

Using a sharp knife slowly cut fudge to desired size and enjoy!

Store fudge in a closed container until ready to use.

I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR MAKING MILK CHOCOLATE FUDGE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Products used or recommended.

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Aunt Inga made the best sugar cookies and we’d like to share her recipe!

Aunt Inga’s sugar cookies are very delicate and delicious. Just mix ingredients together, chill, form dough into balls, press and bake. And, I must let you know, you can’t eat just one!

This recipe is not your ordinary sugar cookie. This is an old-fashioned recipe of Aunt Inga’s. These may just be the best sugar cookies of all time!

So, who is Aunt Inga?

Aunt Inga is my mother-in-laws aunt. My husband has always talked about “Aunt Inga’s cookies” for-ever and how wonderful and unique they are.

Matter-of-fact these cookies are not like your typical “sugar cookie”. There is no need to roll out the dough and make cut outs. Just roll the dough into a ball, press with a drinking glass dipped in sugar and bake. Viola! The best sugar cookies ever!

Short History About Aunt Inga

Inga’s parents, Mr. and Mrs. Flister, were from Norway and immigrated to the United States. They had seven children, five girls and two boys (Adolph, Margaret, Hilda, Borghild, Henry, Hannah and Inga). When the children were young Mrs. Flister died of appendicitis and not long afterwards Mr. Flister died from a farming accident.

After the children lost their parents the girls were sent to an orphanage and the boys stayed at home to tend to the family farm.

Many years later Inga married Howard Windsor. They eventually opened a restaurant in Saint Louis, Missouri and this is Aunt Inga’s cookie recipe. Aunt Inga died September 28, 2002.

Recipe For Aunt Inga’s Delicious Sugar Cookie’s

Ingredients:

• 1 cup each granulated sugar, powdered sugar, oil and butter (at room temperature)
• 2 eggs at room temperature
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar and or fine colored decorating sugars for dipping
• Aunt Inga always said the recipe can be varied by adding chopped pecans, chocolate chips or almond flavoring to taste if desired.

Directions:

In a large bowl sift together flour, baking soda, salt, and cream of tartar and set aside.

Mix ingredients together

Combine both sugars, oil, vanilla extract and butter in a large bowl. Mix together using an electric hand mixer until thoroughly combined. Add eggs and continue mixing until smooth.

Add sifted ingredients to the sugar mixture and combine with a large spoon or rubber spatula

Chill

Cover bowl with plastic wrap and place in refrigerator for one hour.

Preheat oven to 350 degrees fahrenheight.

Form Balls

Remove cookie dough from refrigerator an begin rolling into small balls (about one inch wide). To make the cookies uniform in size and shape I use a medium sized cookie scoop.

Place 6 balls at a time on an aluminum cookie sheet. It’s really easier when working with two cookie sheets because while one is in the oven baking you can start prepping the other one.

Press dough down to about 1/8 inch with the bottom of a sugar dipped drinking glass. Re-dip the glass with sugar and gently apply a second coat of sugar to each cookie with a twisting motion.

Bake

Bake 8 to 10 minutes or until golden brown.

Immediately remove cookies from the cookie sheet being using a large metal spatula like this. You will want t go real slow as not to break the cookies and place them on a cooling rack.

This recipe makes approximately 5 dozen cookies. Just enough to share with friends!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING AUNT INGA’S SUGAR COOKIES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Products recommended or used for this recipe:

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Chocolate Pudding That’s Better Than The Box!

Avoid those artificial color and flavor puddings and make this easy homemade chocolate pudding that’s better than any of the box versions.

This recipe calls for granulated sugar, cacao powder, cornstarch, salt, milk, butter and pure vanilla extract.

You may just already have all these ingredients in your cupboard right now. If you don’t you should because this recipe will satisfy your chocolate craving any time of the day or night.

Quick Story:

I used to make boxed chocolate pudding all-the-time until one night I went to make some pudding and I didn’t have any in the cupboard. To top that off the stores were closed because it was well past 10pm after all. So, I resorted to making this homemade version and it’s now the only chocolate pudding I will ever make.

Why Ditch The Box Chocolate Pudding?

You don’t have to ditch the box puddings but why not?

I recently read a box of chocolate pudding. Below are just a few of the ingredients listed on the box:

• Modified corn starch. Modified corn starch? What the heck is that? So I googled modified corn starch. Modified starch is prepared by treating native starch either physically, enzymatically or chemically to change it’s properties. Wow!
• Cocoa processed with alkali! Oh no! Alkalized cocoa is chemically processed and alters the flavor of cocoa.
• Natural and artificial flavor and color.

For my family I’m making homemade chocolate pudding that uses 100% cacao powder, corn starch along with a few other natural ingredients. Whose with me???

Hot Chocolate Pudding Recipe

Ingredients:

• 1/2 cup granulated sugar
• 2 Tablespoons cacao powder
• 1/4 cup corn starch
• pinch of table salt
• 2 3/4 cup whole milk
• 2 Tablespoons butter
• 1/2 teaspoon pure vanilla extract
• whipped cream (optional but recommended)
• chocolate sprinkles (optional)

Directions:

Combine certain ingredients

In a saucier pan combine sugar, cacao powder, corn starch, salt and milk.

Mix thoroughly

Whisk ingredients together until mixture is smooth and lump free.

Cook

Then use a spoon and continuously stir mixture over medium high heat until mixture begins to boil. I usually stop here but if you like a thicker pudding turn heat down and continue cooking and stirring until desired consistency is reached.

Do the spoon test and when the pudding holds its shape on the back of the spoon consider it done.

Remove pudding from heat. Stir in butter and vanilla extract until butter has completely melted.

Pour and Serve

Carefully pour warm pudding into glass dessert cups. Please note that this recipe will yield four and maybe even five cups of pudding depending on how full the cups are filled.

While the pudding is still warm top with a scoop or two of whipping cream. I like dipping a cookie scoop into the whipped cream to make a nice even scoop. And if you’re feeling a little creative add some chocolate sprinkles and a fresh sprig of mint.

There’s just something about the whipped cream on top of the hot chocolate pudding. As the whipped cream melts it adds an indescribable added flavor. Something you will never get with a cold pudding.

Leftover pudding? Cover with plastic wrap and refrigerate. By doing so this will help to avoid getting a thick film on top.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOT CHOCOLATE PUDDING AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Products we used or recommend for this recipe

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Blue Spirulina Powder Makes a Colorful and Delicious Chia Seed Pudding

Turn this “Superfood”, blue spirulina powder, into a tasty chia seed pudding. This is a super easy recipe that can be ready in as little as 30 minutes.

What is Spirulina Powder?

Spirulina is a blue-green algae like seaweed. Many use it as a natural dietary supplement known as a superfood. The algae is harvested and made into a powder.

Algae grows in the ocean but can also be found in freshwater environments like lakes and rivers.

Spirulina is a “SuperFood” dietary supplement. It contains natural vitamins, powerful antioxidants and it’s high in protein making it an excellent choice for individuals on restricted diets like vegetarian or vegan.

So, why not give this amazing powder a try? And if the powder isn’t your thing, spirulina is also available in tablet form.

Everything about spirulina is natural. And actually, spirulina has a deep dark green color which is widely used. Yet, blue spirulina is becoming just as popular.

Blue Spirulina

The vibrant color is what attracts the eye to blue spirulina powder and to find out the color is natural!

Actually, the brilliant blue pigment is extracted from the blue-green algae. That’s how it gets its natural color. Surprisingly enough, the powder neither tastes nor smells anything like algae. Matter of fact, if it did taste like algae you can bet for sure I would not be using it.

Just know by adding the blue powder to your favorite foods it will not change the flavor. Only the color!

Tip: To make any recipe a light blue, blue or dark blue will depend on how much powder is added to your recipe. Start out with just a tiny bit of powder and continue to add small amounts until desired color is achieved.

Get creative and use blue spirulina powder as a natural food coloring. Wouldn’t that be cool to add to frostings or any other dish you wanted to add some color. How fun would that be! Instead of making green eggs and ham why not make blue eggs and ham! LOL! No, just kidding. But seriously? The options can be never ending!

Potential Benefits of Spirulina

Below are a few potential health benefits people may gain from adding just a Tablespoon a day of spirulina to their diet. Always check with your doctor if you’re unsure if this Superfood is right for you.

• Improves gut health
• May lower cholesterol and blood pressure making it heart healthy
• Boosts metabolism
• It’s a powerful antioxidant and anti-inflammatory
• May have anti-cancer properties
• More information can be obtained from Healthline

Chia Seeds

Chia seeds are tiny speckled black and white seeds that are actually seeds from a salvia plant. When soaked in liquid for at least 20-30 minutes the seeds will swell. The texture of soaked chia seeds is similar to that of tapioca pudding.

Because the seeds swell when combined with a liquid it is not recommended to consume a large amount of chia seeds alone nor prior to soaking.

Consuming dried chia seeds may cause intestinal problems within a few hours of consumption if not soaked first.

Chia seeds are naturally vegan and gluten-free and considered a Superfood! That’s right! You’ll get two Superfoods in one recipe! If desired choose the certified organic chia seeds. Just be sure to check labels if that is what you’re looking for.

Chia Seed Benefits

Wanting to add a little omega-3 fatty acids, protein or even more nutrients to your diet? Then you will feel good about adding chia seeds to this recipe.

Seriously though, chia seeds don’t really have much of a flavor either so by adding them to your favorite foods like yogurt, oatmeal, or smoothies will not alter the taste.

Adding the seeds to any of your recipes will be adding to their nutritional value.

Healthline has listed 11 proven benefits of chia seeds:

• Chia seeds deliver massive amounts of nutrients with very few calories. A one-ounce (28 grams) serving of chia seeds contains 11 grams of fiber, 4 grams of protein and 9 grams of fat in which 5 of those fats are omega-3’s.
• They are loaded with antioxidants which can have positive health benefits. I didn’t know this but the antioxidants are not only healthy for us but they also help keep the seeds from going rancid!
• With the seeds containing high fiber and protein it may help you to lose weight if consumed on a regular basis.

Blue Spirulina Chia Seed Pudding Recipe

Ingredients:

• 3/4 cup coconut milk (almond milk, soy milk or regular milk will work too). I buy the coconut milk in the refrigerated carton found in the milk isle.
• 3 Tablespoons dry chia seeds
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon blue spirulina powder to make the lightest blue ( 1/4 teaspoon for a light blue, 1/2 teaspoon for a blue and 1 teaspoon for a darker blue)
• 1 Tablespoon maple syrup or sugar (optional)
• Blueberries and mint as garnish (optional)

Directions:

Mix all ingredients together except blueberries and mint. Allow to sit for 20 minutes but stir every 5 minutes to avoid mixture becoming clumpy.

Top with blueberries and mint. Serve immediately. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR BLUE SPIRULINA CHIA SEED PUDDING AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Seriously Jett? A Chocolate Avocado Milkshake?

Make your next milkshake a nutritious one! Use this recipe to make a creamy chocolate avocado milkshake. Includes tips on how to make this recipe dairy-free!

If my recipe for regular avocado milkshake or dairy-free avocado banana shake don’t grab your interest hopefully this chocolate avocado milkshake will!

Yes, seriously, this chocolate avocado milkshake is phenomenal!

I’m not sure if I like this milkshake better slurping it through a straw or eating it with a spoon. So, don’t be surprised if you see me using both!

Calling All Chocolate Lovers

If you’re a chocolate lover then you are probably going to fall for this chocolate avocado milkshake!

I don’t mean stumble and fall and get back up type of fall. What I do mean is you’re probably going to fall and fall hard when you taste the creaminess and chocolaty stick to your ribs kinda milkshake! So you may want to be sitting down.

The avocado is what adds the creaminess to this chocolate milkshake.

Can We Talk Benefits For A Moment

This chocolate avocado milkshake is one of those milkshakes that can actually be a bit healthier than your traditional milk and ice cream milkshake.

According to Healthline, people who eat avocados tend to be healthier. Below are a few bullets of benefits of eating avocados.

• Eating avocados can lower cholesterol and triglyceride levels
• Avocados are nutritious.
• They are a great source of soluble fiber which is good for the gut and may be beneficial for weight loss.
• Eating avocados can suppress your appetite.
• They are high in potassium which can lead to reduced blood pressure making them good for the heart.

If you’re interested in a dairy-free milkshake substitute the milk and use coconut cream.

Is An Avocado A Veggie Or A Fruit?

Now that I have sparked your interest in this incredible avocado fruit milkshake I hope you do give it a try.

Did I just say fruit? Yes, I did. An avocado is a fruit but many times is treated like a vegetable.

Avocado’s are mostly seen in combination with vegetable dishes. Take for instance, slicing an avocado and putting in in a salad, chopping or smashing it up for a creamy guacamole dip.

The avocado is becoming more and more popular and popping up in recipes like smoothies, ice creams, semifreddo’s and milkshakes or shakes. By the way, you can find some of my avocado recipes below. Just look for “Related Posts”.

Honestly, The Truth About This Chocolate Avocado Milkshake

Seriously? I have never and don’t ever plan on posting a recipe on my blog that is not worthy.

Any recipe I post not only has to taste good to me but also my main critique, my husband, he has to like it too.

And yes, he is my guinea pig! So when he reluctantly tastes a new recipe like this chocolate avocado milkshake and then asks for more, I know it’s passed the test and is ready for you to try too.

Creamy Chocolate Avocado Milkshake Recipe

Ingredients:

• 1 large ripe but firm avocado (skin and seed removed)
• 1/2 cup heavy whipping cream or coconut cream
• 1/4 cup whole milk or coconut milk
• 1/4 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons ORGANIC CACAO POWDER
• 1 cup ice cubes
• dairy or non-dairy whipped cream and 100% Natural Chocolate Sprinkles optional
• mint for garnish optional (spearmint or chocolate mint).

Tip: If you’re wanting to use coconut cream/milk buy a can of coconut cream. Place the can unopened in the refrigerator for 8 hours. Then remove the lid and pour the coconut milk in a separate bowl and the white formed product is the coconut cream. There you have it, two products in one.

Directions:

In a blender or Vita Mix add avocado, heavy whipping cream, milk, sugar, pure vanilla extract and blend until mixture is smooth.

Turn blender off and add cacao powder and ice cubes. Again, blend until mixture is creamy and smooth.

Pour mixture into your favorite parfait glass and eat it with a spoon or put in a not-so-fancy but practical flute jar or Ball Contoured Jar with sipping straw.

To finish your chocolate avocado milkshake top it off with your favorite dairy or non-dairy whipped toppings, sprinkled with chocolate sprinkles and garnish with a fresh picked mint leaf. All optional of course but why not!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR CREAMY CHOCOLATE AVOCADO MILKSHAKE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

PRODUCTS USED OR RECOMMENDED FOR THIS RECIPE