Today is Valentine’s Day. In celebration of this romantic holiday, I made homemade chocolate pudding that we will have for dessert after a delicious home cooked meal. It’s not fancy; it’s just good.
If you don’t like the sound of some of the ingredients that are listed on the packages of store-bought pudding, have no fear! You will most certainly recognize each of the ingredients that go into this delicious, easy to make, creamy and chocolaty pudding.
I found this recipe at the Taste of Home.
The only thing I changed? I omitted 1 teaspoon of vanilla. And next time, I’d cut the sugar by 1/4 cup. It is a tad bit to sweet in my opinion.
I opted to serve the pudding individually so I used my mini glasses from Libbey Glass. I think these glasses make desserts look so much more fancy (even when they aren’t).
This recipe makes a generous amount of pudding so I am planning on making homemade cream puffs and filling them with it. Stay tuned…
Happy Valentine’s Day!
I’m linking this post up at The Novice Garden’s Fiesta Friday #3. If you get a minute, check out all of the other great posts that have been shared there this week. And please join in!
Can you believe it? I’m giving up chocolate chip cookies. Okay, not so fast, I’m giving up making them after I found this awesome chocolate chip cookie bar recipe, but you can bet I’ll continue to eat them right along with the next guy.
I can’t tell you how simple these were to make. Not to mention they are so rich, moist, chewy…. need I say more?
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. melted margarine
1/2 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
Chocolate chips to your liking
Mix the butter, egg, sugar and vanilla together. Then add the dry ingredients. Fold in chocolate chips into batter and pour into a 9×13 pan. Bake at 325 degrees for 30 minutes.
I’m thinking vanilla ice cream would sit just right on top of one of these.
Had a piece of this carrot cake after it cooled and I gotta say this cake is the best! (That’s just my opinion but try it and let me know what you think) It’s so moist when you cut it you can actually hear the moisture, and oh so rich. This is the second time I’ve made this cake and I will never use another recipe for carrot cake for fear it could never compare to this one. On a scale of 1-10, this is a 10!