2 cups whole milk
1/3 cup cocoa powder
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1/8 teaspoon cinnamon
2 teaspoons vanilla

In a medium sauce pan, whisk together all the ingredients except for the vanilla. Over medium-high heat, bring mixture to a boil. Whisking constantly, continue to boil mixture for 2 minutes or until thick. Remove pot from heat. Whisk in the vanilla.

Transfer pudding to either a serving bowl, or pour into individual cups. Chill in fridge until set, about 2 hours.

Yields 4-6 servings.

Summertime is picnic time! I love having easy to make and easy to eat treats that both kids and adults love whenever I go to the beach or to the park. All of the ingredients in this recipe can be carried in air-tight containers and then assembled later in disposable cups. Perfect for picnics!

1 box (3.4 ounces) Jell-O instant lemon pudding
4 slices pound cake
2 cups whipped cream
1 cup fresh blueberries
1 cup fresh strawberries, sliced

Make pudding according to directions on box.

Break each pound cake slice into pieces and divide half among 4 tall cups. Add a layer of pudding, a layer of berries and a layer of whipped cream. Repeat, ending with whipped cream and topping with a few blueberries.

Yields 4 servings.

1 cup water
1/4 teaspoon salt
1/2 cup Thai jasmine rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar

In a large saucepan, bring water and salt to a boil. Stir in the rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream and sugar. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, remove from heat and serve warm or place in fridge and let cool before serving.

Yields 6 servings.

Vanilla Pudding:
1 1/2 cups whole milk
1 cups heavy cream
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 tablespoons butter

Caramel Sauce:
1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon salt


Vanilla Pudding:
In a medium saucepan, heat 1 cup of the milk, heavy cream, sugar and salt over medium heat until mixture begins to steam.

In a small bowl, whisk together the cornstarch and remaining milk, making sure there are no lumps. Add the cornstarch mixture to the cream mixture. Cook, stirring occasionally, until the mixture starts to thicken and barely reaches a boil. Reduce heat to low and stir for 5 minutes or until thick. Stir in butter and vanilla extract.

Pour mixture into ramekins, or a serving bowl. Put plastic wrap directly on the pudding to prevent a skin from forming. Refrigerate until set.

Caramel Sauce:
In a medium saucepan over medium-high heat, simmer the sugar and water until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream and salt. Once the caramel has cooled slightly, pour over the pudding and serve.

Yields 2-4 servings.

1 cup flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons instant espresso granules
1/3 cup butter, melted
2 teaspoons vanilla
3/4 cup brown sugar, packed
1 1/2 cups water

Preheat oven to 350 degrees. Grease an 8-inch square glass baking dish.

In a large bowl, combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt. Stir in the milk, melted butter and vanilla. Spread batter evenly in the prepared baking dish.

In heavy saucepan, whisk together the brown sugar, 1/4 cup cocoa and water. Heat just to boiling, stirring occasionally. Pour mixture over the cake batter.

Bake 35-40 minutes or until center is set. Cool at least 15 minutes before serving.

Serve cake warm with sauce from the bottom spooned on top. Top with vanilla ice cream.

Yields 9 servings.

I’m still on this smooth/creamy texture kick. Apparently the soup and mousse I made were just so good, my brain wanted more. I made this on a whim last night because I couldn’t sleep without giving in to my cravings. (and sweet tooth)

3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
4 teaspoons cornstarch
4 cups heavy cream
1/3 cup sugar
6 ounces semi-sweet chocolate, chopped
1 king size Snickers bar, chopped

In a large bowl, beat the egg yolks. Stir in the vanilla, salt and cornstarch. Set aside.

In a medium saucepan, cook 2 cups of the heavy cream and chocolate over low heat, stirring constantly, until chocolate is melted. Gradually whisk about a cup of the chocolate mixture into the egg mixture. Pour back into saucepan and continue to cook over medium-high heat until pudding comes to a boil. Reduce heat and let simmer, whisking constantly until pudding becomes thick, about 3 minutes. Pour pudding into a bowl and cover with plastic wrap. Chill until set.

In a medium bowl, beat the remaining 2 cups of heavy cream and sugar together with an electric mixer until soft peaks form. Set aside.

In a medium bowl, gently fold together 1 cup of the whipped cream and 1 1/2 cups of the pudding. Set aside.

Using a trifle dish or similar, place a few pieces of the Snickers bar on the bottom. Add the chocolate pudding. Add another layer of Snickers, then top with the chocolate/whipped cream mixture. End with the remaining whipped cream and Snicker pieces.

Yields about 4 servings.

1 cup water
1/4 teaspoon salt
1/2 cup long-grain rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon cinnamon
2/3 cup dried cherries
2 teaspoons vanilla

In a large saucepan, bring water and salt to a boil. Stir in rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream, sugar and cinnamon. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, add the cherries. Stir in the vanilla. Remove from heat and serve warm, or place in fridge and let cool before serving.

Yields 6 servings.