Chocolate Pudding Recipe (Vegan)

I've been craving chocolate pudding lately, but with corn being out of our diet, I can't buy packaged pudding mix or pudding cups in the store.  So I came up with my own recipe for chocolate pudding that is thickened with arrowroot powder.  Using unsweetened coconut milk as the base, this is a really delicious, creamy vegan treat.

Chocolate Pudding Recipe

2 cups unsweetened coconut milk

1/2 cup sugar

1/4 cup Hershey's unsweetened cocoa powder

1/2 tsp pure vanilla extract

Pinch of salt

2 heaping tbsp of arrowroot powder mixed with 1/4 cup coconut milk (for a slurry to thicken)

In a medium sauce pan over Medium High heat, add 2 cups of coconut milk, sugar, cocoa, vanilla, and salt and bring it to a boil, stirring it constantly with a small whisk.  In a small bowl, add the arrowroot powder and the 1/4 cup of coconut milk and whisk it together until the powder is dissolved.  Pour the slurry in the sauce pan and whisk it with the rest of the ingredients.  Lower the heat to Low and whisk it until thickened, then turn the heat off and whisk it for a few more minutes to help it to cool down.  Pour the pudding into glass custard cups and let them cool for 20 minutes before covering them with plastic wrap and refrigerating.  Refrigerate for 2-3 hours before eating so the pudding can set. Makes 6 individual servings.

Chocolate Cookie Bars Recipe (Vegan)

We've been having some reactions lately and had to cut out cocoa butter, so I decided to come up with a chocolate cookie bar recipe.  Now Sam can still have that rich chocolate flavor, but without as much sugar as brownies have.  These cookie bars are very chocolate-y and moist and are a great addition to our dessert rotation.

Chocolate Cookie Bars Recipe

1 cup unbleached flour
1/2 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup vegetable oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add the wet ingredients and mix thoroughly.  Spray an 8x8 square baking pan with non-stick cooking spray.  Spread batter evenly into pan with a spatula. Bake for 20 minutes. Let cool completely before cutting into squares.

No Bake Blueberry Cheesecake Recipe

INGREDIENTS:

Crust:

• 1 cup crushed graham cracker crumbs
• 2 tbsp unsalted butter
• 1/2 cup brown sugar

Filling:

• 2 (8 oz) pack cream cheese, softened
• 1/3 cup sugar
• 1 tsp vanilla extract
• 2 cups cool whip topping, thawed (whipped cream will also do)
• 1 jar of blueberry preserves (use as much as u prefer as topping)
• 1 tsp unflavored colorless gelatin
• 3 tbsp water

INSTRUCTIONS:

1. Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.
2. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
3. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
4. Add in the cool whip and fold gently.
5. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

Source: Half Hour Meals

Avocado Sorbet Recipe

INGREDIENTS:

• 80 grams avocado, cut into chunks (1 medium avocado or 2/3 to 3/4 cup)
• 1/2 cup (120 milliliters) agave syrup
• 1/2 cup (120 milliliters) light coconut milk
• 1/4 cup (60 milliliters) freshly squeezed lime juice (from 2 to 3 limes)
• 2 teaspoons finely grated lime zest, preferably organic (from 2 to 4 limes)

INSTRUCTIONS:

1. In a blender, purée the avocado until sorta smooth. Scrape down the sides, add the agave syrup, and purée again. With the motor running, add the coconut milk, a little at a time, and process until everything is completely smooth. Add the lime juice and lime zest and process until well mixed and once again smooth. Transfer the mixture to a storage container and refrigerate until chilled through, at least 4 hours and up to overnight.
2. Process the avocado sorbet mixture in an ice cream maker according to the manufacturer’s directions. If you prefer a soft-serve consistency, serve immediately or, if you prefer a firmer texture, transfer to a resealable container and freeze for at least 6 hours or up to overnight prior to scooping.

Source: The David Blahg

Nutella Truffles Recipe

INGREDIENTS:

• 10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels)
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup Nutella
• 1 teaspoon vanilla extract
• 3 tablespoons Frangelico liqueur
• 1/2 cup toasted hazelnuts, finely chopped (see notes)

INSTRUCTIONS:

1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes.
3. Whisk in vanilla and Frangelico.
4. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
5. Line a baking sheet with parchment paper.
6. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
7. Roll balls in chopped hazelnuts.
8. Refrigerate truffles until ready to serve.

Source: My Baking Addiction

Toaster Pastry Recipe

These homemade toaster pastries (we call them "Toaster Pops" at home) are made with minimal wholesome ingredients, so you don't feel bad when your child wants one.  I've found that jam works better than jelly for the filling (it's less runny when heated).  These toaster pastries are flaky and delicious and are a good complement to any breakfast or afternoon snack.

Toaster Pastry Recipe

1/2 recipe of Flaky Pie Crust (I use 1 cup of just unbleached flour for it, not both types of flour)
Your favorite jam
Sugar in the Raw

Preheat oven to 400 degrees.  Make the pie crust recipe.  Lay a piece of wax paper on your work surface, put a chunk of the dough in the middle, and lay another large piece of wax paper over the top. Use a rolling pin to roll the dough out to a flat, thin piece.  Use a knife to cut out a long rectangle the width of a store-bought toaster pastry, but twice as long.  Spoon out some jam into the middle of one side of the rectangle.  Be sure to keep the jam about 1/4 inches away from the edges.  Fold the other half of the pastry over the jam side and use a fork to press the 4 edges together.  The dough should be enough to make 4 toaster pastries.

Lay the toaster pastries in a single layer on a cookie sheet sprayed with non-stick cooking spray.   Use a knife to cut a couple of slits in the tops of each pastry, and sprinkle Sugar in the Raw on them.  Bake them in the oven for 15 minutes.  Eat them right away, or let them cool completely before laying them in a single layer in a large Ziplock freezer bag.  When you want to have one, take it out of the freezer, microwave it for 20 seconds on High, then put it in the toaster.  I use two knives (one on either side of the pastry) like tongs to remove it from the toaster when done since they are so flaky.

Caramel Pastillas Recipe(PASTILLAS TOSTADO RECIPE)

INGREDIENTS:

• 1 c. fresh whole milk
• 2 c. full cream powdered milk
• 1/2 c. sugar
• 2 T. butter
• extra sugar for rolling (about 1/4 c.)

INSTRUCTIONS:

1. Put the 2 kinds of milk and the 1/2 c. sugar in a pan. Mix.
2. Bring to a boil and cook for about 20 minutes, while constantly stirring on low heat until thick and caramel coloured. 
3. Mix in the butter.
4. Transfer to a bowl and leave to cool.
5. Cut into strips, then roll into 1/2" diameter batons. Cut into 2 inch lengths then roll in sugar. 
6. Wrap in squares of cellophane.

Source: Adora's Box

Mango Sticky Rice Recipe

INGREDIENTS:

• 14-oz can coconut milk
• 1 cup sweetened condensed milk
• 1 cup sweetened shredded coconut, divided
• 4 cups cooked Jasmine rice
• 3 ripe mangoes

INSTRUCTIONS:

1. In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
2. While the sticky rice sits, slice the mangoes and remove the skin.
3. Spread the remaining 1/2 cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
4. To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!

Source:Coffee And Quinoa

Chinese Mango Pudding Recipe

INGREDIENTS:

• 3 middle size mature mangoes(fresh mango cubes 1 pound)
• 2 packet unflavored gelatin (10g or you can use 2 teaspoons gelatin powder)
• 160ml milk or coconut milk
• 60ml heavy cream, chilled
• 1/2 cup granulated sugar or more if needed

INSTRUCTIONS:

1. Soak gelatin in cold water until soft
2. In a small pot, heat milk, sugar and soaked gelatin over slow fire. Keep stirring and heat until sugar and gelatin dissolve completely. Remove from heat and set aside to cool down.
3. Cut fresh mango in half and then dice the fresh mangos out. Place most of the mango cubes in blender and then add milk or coconut milk; blend until very smooth.
4. Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture. You may need to use a spatula to help the mixture go through the strainer. Pour the mixture to your container or ramekins. Move to refrigerator for around 2 to 3 hours until completely set.
5. Before eating, decorate with left mango cubes and mint leaves. Enjoy!

Source: China Sichuan Food

Filipino Egg Pie Recipe

INGREDIENTS:

• 1 homeade pie crust (9 inch)

FILLING:

• 4 large eggs
• 1¾ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 teaspoon lemon juice

INSTRUCTIONS:

1. Preheat oven to 165 C (330 F).
2. Whip 2 egg whites until they form soft peaks.
3. Heat evaporated milk.
4. Whip 2 whole eggs, 2 eggs yolks and sugar until creamy. Add vanilla extract and lemon juice. Pour in hot milk and stir well. Fold beaten egg whites into the mixture.
5. Pour the filling into unbaked pie crust (don't prick the dough with a fork or the filling will leak out). Bake for 30-40 minutes or until firm. Allow to cool before serving.

Source:Kitchen Nostalgia

Cassava Cake With Creamy Custard Topping Recipe

INGREDIENTS:

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 and 1/8 teaspoon ground Cardamom (optional)

For the Custard Topping

• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

INSTRUCTIONS:

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11).
2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.
3. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.
5. Cool completely before slicing.

Source: Manila Spoon

White Salad Recipe

INGREDIENTS:

• 1 cup non-dairy pastry topping, chilled
• 1/2 cup whipping or heavy cream, chilled
• 1/3 cup condensed milk
• 1/2 teaspoon vanilla flavor
• 1/2 teaspoon pandan flavor
• 1 cup buko meat, shredded
• 1 cup small tapioca (sago), cooked
• 1 cup nata de coco
• 1/2 cup kaong
• 1 box pandan-flavored gelatin, prepare according to package directions and cut into cubes

INSTRUCTIONS:

1. In a mixing bowl, whip together non-dairy pastry topping and whipping cream. Fold in condensed milk, vanilla flavor, and pandan flavor. Set aside.
2. In another bowl, mix buko meat, tapioca, nata de coco, kaong, and gelatin. Toss in whipped mixture and serve cold.

Source: Yummy

Fresh Fruit Halo-Halo Recipe

INGREDIENTS:

• 1 cup crushed or shaved ice
• 3 tablespoons diced sweetened bananas (saba)
• 3 tablespoons diced ripe mangoes
• 2 tablespoons sweetened jackfruit (langka)
• 3 tablespoons fresh pineapple chunks
• 3 tablespoons macapuno strings
• 2 tablespoons cooked tapioca pearls (sago)
• 1/4 cup fresh coconut milk (gata) 
• simple syrup, to taste
• 2 scoops macapuno ice cream
• 1 tablespoon ube halaya
• 2 tablespoons diced leche flan
• 1 pandan wafer stick
• 1 tablespoon crushed otap (optional)

INSTRUCTION:

1. Fill a serving glass with ice. Add sweetened saba, mangoes,langka, pineapple, macapuno, and sago.
2. Drizzle coconut milk all over halo-halo. Sweeten with syrup to taste. Top with ice cream, ube halaya, leche flan, and a wafer stick. Sprinkle with crushed otap, if desired. Serve immediately.

Source:Yummy

Creamy Maja Blanca Con Maiz Recipe

INGREDIENTS:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 3/4 cup condensed milk (traditional Maja Blanca do not have condensed milk but this makes it so much creamier)
• 3/4 cup fresh milk
• 3/4 cup granulated sugar (you can adjust this one according to your taste)
• 15 oz whole sweet corn kernels
• toasted grated coconut for toppings

INSTRUCTIONS:

1. Boil coconut milk in a saucepan.
2. Add the condensed milk, sugar and the sweet corn kernels.
3. Simmer under low heat for 8-10 minutes.
4. In a bowl, mix fresh milk and cornstarch thoroughly making sure there are no lumps left.
5. Pour the milk and cornstarch mixture into the saucepan and mix well.
6. Stir consistently until thick.
7. Transfer to a serving dish or ramekins to serve individually
8. Garnish with toasted grated coconut if you want.
9. Let it cool down then chill in the fridge for at least an hour before serving.
10. Serve cold and with a warm smile.

Source: The Vanilla Housewife

Tea Infused Nama Chocolate Recipe

INGREDIENTS:

• 3/4 cup heavy cream
• 2 tea bags
• 12 oz high quality dark chocolate
• 1 tablespoon honey
• cocoa powder for dusting

INSTRUCTIONS:

1. To create the tea flavor, add the cream to a small pot and bring the cream to just simmering. (when you start to see a few bubbles rising) Do not let the cream boil! Once the cream is hot, turn off the burner, add the tea bags and let steep for 10 minutes. (If you want to make plain nama chocolate, skip this step)
2. While the tea is steeping, break the chocolate into small pieces to allow for even melting using a sharp knife.
3. Prepare your mold by lining a small pan with aluminum foil. For a small batch, a small tupperware will work fine. For a large batch
4. In a medium pan, add the chocolate and turn the burner on to medium high. Stir the chocolate until just melted, then turn the burner off. Again, we don’t want to get it too hot, so once it melts, remove from heat!
5. Once the tea has steeped, use a spoon to remove the bags from the cream. To make sure to maximize the tea flavor, I used the spoon to squeeze them against the side of the pot and remove as much cream from the bag as possible. Pour the cream and honey into the melted chocolate, and stir until completely blended.
6. Once the chocolate and cream have been mixed, pour it into your prepared pan.
7. Put the pan in the freezer and let chill until completely set. For me, it took about 3 hours. Once chilled, flip the pan over on a counter and remove the foil.
8. Using a clean knife, cut the chocolate into 1 inch squares. It’s a little tricky to get perfectly clean lines, but I find it helpful to have a wet rag and a bowl of water to clean the knife between each cut. It really makes a difference!!
9. Once all the squares have been cut, give them a light dusting with cocoa powder and they’re ready to go!
10. Serve chilled, and it’s best to enjoy within 3 days!

Source: Otaku Food

Triple Chocolate Mocha Brownies Recipe

INGREDIENTS:

Brownies

• 2 teaspoons Instant Espresso Powder
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Cup All Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Sugar
• 1/2 Cup Melted Butter
• 2 Eggs

Frosting

• 1/2 Cup Butter - softened
• 1½ Cups Powdered Sugar
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Instant Espresso Powder
• 2 teaspoons Heavy Cream
• Chocolate Drizzle
• 1/3 Cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil (or shortening)

INSTRUCTIONS:

Brownies

1. Preheat oven to 350°F
2. Mix together dry ingredients - cocoa, espresso powder, flour, baking powder and salt. Set aside.
3. Using a hand mixer, mix sugar and melted butter. Add eggs and mix.
4. Slowly add dry ingredients while mixing.
5. Line an 8x8 baking dish with foil. Press foil down firmly into the dish. Spray with non-stick.
6. Pour batter into prepared dish and spread evenly. (batter will be thick)
7. Bake at 350° for 30 minutes.
8. Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.

Frosting

1. Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy.
2. Add espresso powder, cream and cocoa powder. Mix for 1 more minute.

Chocolate Drizzle

1. Microwave half the chocolate chips with coconut oil until melted and smooth. Add the remaining chocolate chips and stir vigorously until melted.
2. Let chocolate cool 2-3 minutes. Drizzle over frosted brownies.

Source: Wonky Wonderful

Black Velvet Peanut Butter Parfait Recipe

INGREDIENTS:

Black Velvet Cupcakes

• 1 box white cake mix
• 1 1/4 cups buttermilk
• 1/3 cup vegetable oil
• 3 eggs
• 1 tablespoon unsweetened baking cocoa
• Several drops Americolor Food Color - Super Black

Peanut Butter Whip

• 1 cup peanut butter
• 1 8 oz pkg cream cheese - room temperature
• 1 cup confectioners sugar
• 1 8oz tub whip topping

Sprinkles

• 2 tsp chocolate jimmies

INSTRUCTIONS:

Cupcakes

1. Prepare according to package directions by
2. Combining all ingredients in mixer bowl & beat on low 30 seconds & on high 2 full minutes
3. Transfer to cupcake tins lined with wrappers
4. Bake to instructions on box - allow to cool completely before making parfait
5. Prepare whip while cupcakes are cooling

Whip

1. Beat softened cream cheese in mixer bowl until light & fluffy
2. Add peanut butter & beat until combined
3. Slowly add in confectioners sugar & beat
4. Once incorporated - fold in whipped topping & then beat for about 30 seconds

Assemble

1. Unwrap cupcakes & pull apart into bite sized pieces & place in bottom of the glass (I added one whole cupcake in each)
2. Transfer your whip into a piping bag (for better control) & squeeze a layer around on top of the crumbled cupcake pieces
3. Top with more crumbled cupcake pieces (about 1/2 a cupcake)
4. Add a little dollop of peanut butter whip on top
5. Sprinkle with chocolate jimmies

Source:Kleinworth & co.

Homemade Milo Ice Cream Recipe

INGREDIENTS:

• 1 – 1 1/4 cup milo powder
• 1 cup whole milk
• 2 cups heavy cream (> 35% fat)
• 1/2 cup sugar
• 1/8 tsp fine sea salt
• 5 large egg yolks
• 1 vanilla bean (cut lengthwise and scrape seeds)

INSTRUCTIONS:

1. Prepare an ice bath in a large bowl with flat surface. Pour the heavy cream into a mixing bowl and place the bowl into the large bowl with ice bath.
2. Combine milo powder, milk, sugar, salt and vanilla bean seeds in a pot and warm them up over medium heat until sugar has completely dissolved.
3. In a separate bowl, whisk the egg yolks lightly. Then gently pour the milo mixture into the egg yolks in a steady stream, while whisking constantly.
4. Transfer the mixture back into the pot. Return pot to low heat and gently cook (stir constantly) until mixture is thick enough to coat the back of a spoon.
5. Strain through a fine mesh sieve into the mixing bowl with heavy cream. Stir to mix well until the mixture cools to room temperature. Cover and chill in the refrigerator for at least 4 hours.
6. Churn in an ice cream maker according to manufacturer instructions. Serve directly as soft serve from the ice cream maker or chill in freezer in an airtight container until needed. Read here on the best way to store ice cream.
7. When serving, don’t forget to top ice-cream with milo powder.

Source: Burp! Appetit

Buñuelos Recipe

INGREDIENTS:

• 1 cup water
• 3 tbsps. butter
• 1 c. plain flour, sifted
• 5  medium eggs
• oil for deep frying
• caster sugar 

INSTRUCTIONS:

1. Place the water and butter in a saucepan and bring to a boil. When the butter is melted, add the flour all at once and stir until the mixture forms ball and leaves the side of the pan.
2. Remove from heat, transfer to a mixing bowl and leave to cool for 5 minutes.
3. Using an electric mixer, beat for 10 seconds before adding the eggs, one at a time, beating well after each addition. The mixture will seem curdly at the start but will be smooth after all the eggs are added in.
4. Heat the oil in a pan. When hot, add spoonfuls of the mixture (use a small ice cream scoop) and fry until well puffed and golden. The balls will turn by itself and split as it fries but you can nudge it with a slotted spoon to fry it evenly.
5. It is done when it is light (in weight) and golden in colour and have stopped expanding. Remove from the oil and transfer to a kitchen paper lined tray.
6. Toss in caster sugar. Needless to say, best eaten warm.

Source: Adora's Box

Baked Chocolate Doughnuts Recipe

INGREDIENTS:

• 2 cups cake flour
• ¾ cup sugar
• ¼ cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 2 eggs
• 2 tbsp. vegetable oil

For the glaze:

• 1¼ cup powdered sugar
• 3 tbsp cocoa powder
• 3 to 4 tbsp. milk
• 1 tsp vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 425 degrees and coat the pan with cooking spray.
2. In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt.
3. Add the buttermilk, eggs and oil. Stir until fully combined.
4. Using a piping bag, fill the pan about ⅔ full.
5. Bake for 8 minutes. Leave the doughnuts to cool in the pan for 5 minutes before cooling on the rack.

For the glaze:

1. Sift the powdered sugar and cocoa into a bowl. Add the milk and vanilla. Thin with additional milk if needed.
2. Dip the doughnuts into the glaze and let them set on the cooling rack

Source: Friday is Cake Night