Chocolate ‘Rolo’ Chia Seeds Pudding – Kids’ New Favorite

Home Made Cooking | Sweets

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate.

Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in the way would it?

So I made a whole new pudding using sweetened chocolate milk powder (Nesquik and friends) and put a little surprise on the bottom of each cup – a mini ‘Rolo’ chocolate.

Don’t tell anyone, but other than being really delicious, the rolo is there as bait 😉 you see, the kids will have to finish up their whole cup in order to reach the rolo, so the way I see it it’s the holy grail and they are on a mission – will the make it? I bet they will!

This pudding is not only packed yet again with Omega-3, it’s also very filling and delicious – look at that, and adventure and breakfast all in one. Ta-da!

You can of course choose to not use any rolo at all or use an alternative chocolate ‘bait’, everything goes when it comes to chocolate.

 

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

 

Chocolate 'Rolo' Chia Seeds Pudding - Kids' New Favorite
Author: 
Recipe type: Breakfast, Snack
Cuisine: Chia Seeds, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Another Chia Seeds Pudding, another success. This is super easy, very tasty and quick and will definitely be devoured by the kids - and the adults.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • ¾ Cup Cold Chocolate Milk (made with ¾ cup water and 3 tsp Chocolate Milk Powder)
  • 1½ Cup Coconut Milk (Full Fat - I used the canned one)
  • 5 Tbsp Maple Syrup
  • 12 mini Rolo Chocolates (and more for decorating on top)
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and cold chocolate milk
  3. Finally, add the maple syrup and stir all together well
  4. Place 2 'rolo' chocolates on the bottom of each cup
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
  6. Once the pudding is set, you can serve with a piece of 'rolo' on top

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate. Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in […]

Read More

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it 🙂
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor 🙂
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

Read More

Vanilla Yogurt Whole Wheat Waffles – Amazing How Simple

Home Made Cooking | Sweets

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!

2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks.

Up until now what I used to do, is make the basic waffle mix (you know, flour, sugar, baking powder etc.) from the waffle maker instructions book and keep it in a container in the cupboard, and add the wet ingredients to it when I needed to make waffles. This time I decided – no more! I’m better than this, I can make my own waffle recipe – so I did.

If you’ve been reading this blog you should know by now that other than using experience and common sense in my recipes, I also make sure I use whatever’s in my fridge, and this time it was no different. The yogurt I had (I use goat yogurt but you can use any plain yogurt) made the waffles so crunchy on the outside and soft on the inside, and the smell was divine.

Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles.

And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.

Oh don’t thank me – just turn your waffle maker on and get to work.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Vanilla Yogurt Whole Wheat Waffles - Amazing How Simple
Author: 
Recipe type: Breakfast, Brunch
Serves: 4-6 Waffles
 
These fluffy, sweet smelling and amazing waffles are a one bowl wonder. So good and no need for a mixer, Just a bowl and a whisker/ fork and you're ready to roll.
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 1 Tbsp Sugar
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • 80gr Melted Butter
  • 2 tsp Vanilla Extract
Instructions
  1. In a bowl mix the flour, sugar, baking powder and salt together until combined,
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good! 2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks. Up until now what I used […]

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Date Night – Sweet Date, Coconut and Walnuts Energy Balls

Sweets

I’ve been wracking my brains out, thinking about something for Valentine’s Day.

The first thing that comes to mind is cookies, those sugar coated (sometimes with added food colorings) heart shaped cookies, but I don’t really do that. Well, maybe for my kids’ class sometimes, and even then I do my best to not use or minimize the use of food colorings (sometimes, you can’t really avoid some colored sprinkles, right?).

So I was thinking really hard, what looks cute, can be given as a sweet gift and is somewhat healthy? and then it hit me – Energy Bars. But energy bars are not really something to put in a box of bonbons aren’t they? that’s when I had a ‘light bulb’ moment, realizing that the answer (along with the ingredients) was right in front of me all that time.

So here they are, my Energy Balls. No dairy, no gluten, no eggs and no added sugar – Just plain ol’ healthy treats.

Took me some extra time to make the mix because I was too lazy to take out the food processor and decided that my small food chopper would be enough (almost killed the motor), but if you use a decent food processor this should really take minutes.

Also, one last note: when adding water, add just enough for the mix to be nicely combined (kind of like playdough 🙂 )

And now, I’ll give you the recipe for these cuties! Valentine’s Day or not, these are excellent year round, and such a great substitute to your chocolates and candies and generally sweet tooth.

Dates and Walnuts energy balls

Dates and Walnuts energy balls

Date Night - Sweet Date, Coconut and Walnuts Energy Balls
Author: 
Recipe type: Dessert, Energy Bars
Cuisine: Healthy
Prep time: 
Total time: 
 
Why make or buy energy bars when you can put it all in a small ball and enjoy it just the same if not more? These are packed with energy and flavor.
Ingredients
  • 1 ½ Cups Walnuts - Divided
  • ½ Cup Raw or Roasted Whole Almonds
  • 2 Cups Pitted Dates
  • 3 Tbsp shelled Flax
  • 10-14 Tbsp Water - Add just enough to form playdough like mix
  • ¼ Cup Shredded Unsweetened Coconut
  • Extra Shredded Unsweetened Coconut for coating
Instructions
  1. Place the almonds (only if raw, if roasted you don’t need to soak them) and dates in a bowl of hot water and soak them for 10-20 minutes (this will help to soften both ingredients a bit).
  2. In a food processor grind 1 cup walnuts until they become crumbs and set aside in a medium bowl. Break the other ½ cup walnuts into small pieces using your hands.
  3. Add the shelled flax and ¼ cup shredded coconut into the bowl with ground walnuts.
  4. Using a colander, drain the dates and almonds and place in a food processor.
  5. Blend the dates and almonds in the food processor until they become this ‘play dough’ looking mix.
  6. Add 5 Tbsp water to the date mix to start with, before blending (this will ease the blending and maybe save your food processor motor from overheating) and then gradually add the additional tablespoons water until you get the right consistency of mixture (like I said - Playdough)
  7. Once you’re done with blending the almonds and dates (you may still have chunks in the mix but that’s OK, it’s not supposed to be smooth), add them to the bowl with walnuts and flax.
  8. Using a wooden spoon, stir and mix all the ingredients in the bowl together until evenly combined.
  9. Prepare a plate with shredded coconut on the side to roll the balls in.
  10. Scoop one teaspoon at a time from the batter and roll into a ball and then roll in the coconut plate to give them the coconut coating (it might be easier to form balls with wet hands).
  11. Store in an airtight container, preferably in the fridge.

Dates and Walnuts energy balls

Dates and Walnuts energy balls

Dates and Walnuts energy balls

I’ve been wracking my brains out, thinking about something for Valentine’s Day. The first thing that comes to mind is cookies, those sugar coated (sometimes with added food colorings) heart shaped cookies, but I don’t really do that. Well, maybe for my kids’ class sometimes, and even then I do my best to not use […]

Read More

Cheerios Chocolate Squares

Sweets

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack.

When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”.

I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but it is the first time the kids don’t like it. I looked at the pack and found out that I bought the unsweetened ones. Great! Now what? I’ve got 2 big bags of ‘Cheerios’ laying around and 2 unhappy kids.

I decided that ‘Cheerios’ are as good as any rice cereal and that they’ll make a fantastic snack. I’m thinking ‘Rice Krispies’ style snack but the rice krispie squares have corn syrup in them which I just recently found out is one of the worst things you can serve to a child, or to any person as a matter of fact.

I love the combination of cereal and chocolate and so, that’s exactly what I decided to do.

The following recipe is an easy one, it’s made of 2-3 ingredients and it’s super sweet. It’ll also start melting if you store it outside the fridge but nevertheless, the kids just loved it! And me? I just saved a bunch of ‘Cheerios’ so apparently – I’m their hero.

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares
Author: 
Recipe type: Dessert
Cuisine: Chocolate, Kids
Serves: 12-16 Squares
 
Crispy and sweet. Cereals and chocolate. Best combination ever in a recipe that only requires cereals and chocolate. These will be gone in no time.
Ingredients
  • 3 cups Unsweetened Cheerios
  • 300gr Semi-Sweet Chocolate (I used dark chocolate with 51% cacao)
  • 100gr White Chocolate (optional)
Instructions
  1. Prepare a 12in X 6in (any size close to this will work) baking pan and layer with parchment paper
  2. Place the Cheerios in a large mixing bowl
  3. Melt the semi-sweet chocolate over low heat (or in the microwave) while stirring consistently to avoid burning.
  4. Pour the melted chocolate over the cheerios and mix until the cereal is fully coated.
  5. Place the mix inside the prepared baking pan and using your hands or a large spoon, flatten the mix into one even layer in the pan (I used parchment paper on top as well to avoid my hands sticking to the mix)
  6. Place inside the refrigerator for 30 minutes (if you are skipping the next step, keep in the fridge for a few hours until the whole mix is hard)
  7. Melt the white chocolate the same way and drizzle over the chocolate covered cheerios layer.
  8. Place in the fridge for about 2-3 hours
  9. After 2-3 hours remove from fridge and using a big sharp knife, cut into 12-16 squares; don’t cut too small as the squares will fall apart.
  10. Store in a sealed container in the fridge

 

Cheerios Chocolate Squares

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack. When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”. I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Layered Chocolate Pudding and Whip Cream – Creamy and Dreamy

Sweets

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”.

You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of chocolate pudding (dark chocolate) and another layer of whipped cream on top. Sounds simple right? It is; but the fact is, that I wasn’t able to find anything like it here in Halifax.

I used to consume dairy products like crazy in Israel. Cottage cheese, goat cheese, all kinds of soft and ripened cheeses, sweet dairy products, yogurts and more. But since we moved to Canada (which is quite a while ago now) I wasn’t able to find my new favorites, my own niche of comforting dairy snacks.

So yesterday I decided that if it wasn’t going to come to me, I will bring it home myself.

I made this crazy good dark chocolate pudding, I topped it off with sweet whipped cream, I chilled the whole thing and then, after dinner, I just indulged myself.

Yeah yeah, the small things in life are what really matters. It’s true! This yummy chocolate pudding was my perfect ending to a lovely weekend, but without it, the weekend would have just been lovely and not perfect wouldn’t it? 🙂

So here it is, it’s not “Milky” and it doesn’t have a brand name (yet!!) but it’s good, and it’s easy, and it has no preservatives, food coloring or other chemical additives. And considering the fact that I used goat milk, just makes it a thousand times better.

Store it in a nice jar with a lid or a small glass with plastic wrap on it, it’ll stay good in your fridge for up to a week, but believe me, it wouldn’t survive that long 🙂

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Delicacy with Whip Cream - Creamy and Dreamy
Author: 
Recipe type: Dessert
Cuisine: Dessert, Chocolate
Serves: 6 Jars
 
Fluffy and sweet, easy yet impressive and just SO GOOD! This sweet chocolate dessert is the best!
Ingredients
For the Chocolate Pudding:
  • 2 Tbsp Unsweetened Cocoa Powder
  • 5 Tbsp Sugar
  • 2 ½ Tbsp Corn Starch
  • 1 ½ Cup Milk
  • ½ Cup Whipping Cream (Heavy Cream)
  • 130gr Semisweet Chocolate (I used dark chocolate with 51% cocoa)
For the Whip Cream Topping:
  • 1 Cup Whipping Cream
  • 2 Tbsp Sugar
Instructions
  1. Have 6 small (150ml) glass jars (with lids) ready and set aside (you can also use dessert bowls)
  2. Place the corn starch, cocoa powder and sugar in a medium sized pot and mix together.
  3. Add just a bit of the milk (about ¼ cup) while stirring (stirring is very important since it prevents lumps in your pudding). Stir until the consistency is cream/paste like and no lumps.
  4. Place the pot over medium heat and gradually add the rest of the milk while consistently stirring.
  5. Add in the whipping cream and keep on stirring.
  6. When the mix starts to boil (simmers), reduce the heat to low and continue stirring until the mix thickens a bit (About 5 minutes).
  7. Add in the chocolate and keep stirring until it melts completely into the mix.
  8. Remove from the heat and set aside to cool for about 5-10 minutes.
  9. While the pudding is cooling off, keep stirring it every few minutes to prevent the formation of a thin film on top of it. This will make sure your pudding is even and smooth.
  10. After 5-10 minutes, pour the chocolate pudding into glass jars (or you can use small dessert bowls) and set aside to cool for about 20 minutes.
  11. After 20 minutes, place the jars with pudding in the fridge for about 2-3 hours (this will allow the pudding to set)
  12. After 2-3 hours, prepare the whip cream for the topping by whipping the cream and the sugar with your mixer on medium speed until you get a stiff fluffy cream.
  13. Using a spoon or a piping bag add the whip cream to the top of the pudding.
  14. If you are using jars with lids you can now close the lids and place back in the fridge. If using dessert bowls you can store the bowls in the fridge covered with plastic wrap to maintain the freshness.
Notes
*This dessert will stay good for 5-7 days when kept sealed and refrigerated*

 

Layered Chocolate Pudding and Whip Cream Dessert

Layered Chocolate Pudding and Whip Cream Dessert

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