This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined. Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
We love to eat our pudding warm. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm. Now I LOVE the skin on my pudding. However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Serve warm or chilled. With or without whipped cream. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Ah February! I am so happy to see you. While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring. It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark. We made it over the holiday hump and are still motivated with all the New Year resolutions we made. Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts I made this Neapolitan Poke Cake. Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead. So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Place several pecks on the cheek for good measure when serving. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
We are expecting our first substantial snow fall here today in Southwestern Michigan. How exciting! I feel like the holiday can finally get under way. I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals. We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents. I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it. That creamy concoction mixed with a little spiced rum….yummy! Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.
In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake. A no bake cheesecake can be changed up to suite the needs of any occasion. Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake. Need a quick dessert for a football cookout? Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake. Easy, fast, versatile and more importantly~delicious! This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays. And did you see that I said ‘easy’? Check out the video showing how quickly it comes together.
Dessert is made. So now you can get back to wrapping all those presents. I hope you are better at it than I am! And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog! Get 20+ more recipes here…..
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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*Music ‘A Hoot’ by Partners in Rhyme
Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy. The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season. I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.
I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family. If I have a few apples laying around I will whip this up as a side for dinner. And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things. So gather your ingredients….
If you wanted to just make the applesauce like I do, you would just use this step alone. I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes. Now on to the applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Stir to combine and bring to a boil cooking for around 10 minutes. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan. In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
Let the cheesecake refrigerate for 4-6 hours. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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**Cheesecake filling adapted from Sprinkle Some Sugar