Chocolate Chip & Coconut Muffins

These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.

Chocolate Chips & Coconut Muffins in a basket.

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These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.

Loaded with chocolate chips and coconut, they are delicious.

A close up of Chocolate Chips & Coconut Muffins

How to make Chocolate Chip & Coconut Muffins:

Preheat the oven to 350 degrees.

In a bowl combine the milk, cooled melted butter, vanilla, and eggs.

Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.

How to prepare Chocolate Chips & Coconut Muffins

Finally, fold in the nuts, chocolate chips, and coconut.

Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.

Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.

Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

And here you are…..

These Chocolate Chips & Coconut Muffins make the perfect breakfast or afternoon snack.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #Choctoberfest!

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious, easy to make, and are the perfect snack.
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
  3. Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
  4. Fold in the nuts, chocolate chips, and coconut.
  5. Place a large spoonful of batter into each of the wells of a greased muffin pan.
  6. Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
  7. Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

Peanut Butter & Chocolate Chip Blondies

These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyones taste.

So for my first #Choctoberfest2019 dessert I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that let’s the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.

Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!

How to make Peanut Butter & Chocolate Chip Blondies:

Preheat the oven to 350 degrees.

To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.

Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.

Finally, add the chocolate chips. Stir to combine everything together.

Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.

Let the blondies cool and then cut into 12 pieces and serve. And here you are…..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #Choctoberfest!

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Peanut Butter & Chocolate Chip Blondies
Loaded with crunchy nuts, peanut butter, and chocolate chips these Peanut Butter and Chocolate Chip Blondies are the ultimate comfort food dessert.
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
  3. Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
  4. Add the chocolate chips. Stir to combine everything together.
  5. Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
  6. Let the blondies cool and then cut into 12 pieces and serve. Enjoy!

Valentine’s Cookie Pops

You will “LOVE” these Valentine’s Cookie Pops! Sugar cookie center, yummy chocolate and very portable. They make a great treat for parties or gifts.

A Valentine Cookie Pop with sprinkles on it.

Valentine’s Day is right around the corner. I hope you are over your Christmas candy hangover because it’s time to rev up that sugar high again.

A Valentine Cookie Pop with sprinkles on it.

These cookie pops are so easy to make and perfect for parties or just a special treat. They work well as foodie gifts too!

How to make Valentine Cookie Pops:

Preheat oven to 375 degrees.

Make the cookie dough according to package directions. You can also use already made cookie dough from the refrigerated section at the store.

Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).

Rolling out cookie dough and cutting heart cookies out for baking.

Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.

Remove the cookies from the oven then place on a rack to cool.

Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.

When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.

Adding chocolate to heart cookies.

Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don’t skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.

Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.

Place on wax paper and add candy sprinkles if you like.

Let the chocolate harden for 25 minutes to an hour.

Looking for more Valentine’s Day treats?

And here you are…..

Valentine Cookie Pops with chocolate and sprinkles.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Valentine's Cookie Pops
Sugar cookies meet to make a perfectly portable treat with these Valentine's Cookie Pops. Covered in a thick chocolate coating, you will fall in 'love' with this special treat.
Valentines Cookie Pops | Bottom Left of the Mitten
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Valentines Cookie Pops | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 375 degrees.
  2. Make the cookie dough according to package directions.
  3. Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).
  4. Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.
  5. Remove the cookies from the oven then place on a rack to cool.
  6. Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.
  7. When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.
  8. Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don't skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.
  9. Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.
  10. Place on wax paper and add candy sprinkles if you like.
  11. Place on wax paper and add candy sprinkles if you like. Enjoy!

Malted Milk Chocolate & Walnut Fudge

This Malted Milk Chocolate & Walnut Fudge has rich milk chocolate, marshmallows, crunchy walnuts and a little malty flavor that adds something a little extra to this fudge recipe.

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

The holidays always call for fudge! Don’t you agree?  The thing that I love most about fudge too is that everyone makes it differently.  Whether it’s a classic chocolate and nut combination or loaded with goodies I have to admit that I haven’t ever met a piece of fudge that I did not like.

Another great thing about fudge, it’s SO EASY TO MAKE!

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

The inspiration for this fudge recipe comes from my love of malted milk powder.  It is something I always have on hand.  It’s so good in plain or chocolate milk, shakes, even morning oatmeal.

Then I added marshmallows thinking of the hot chocolate that we make while it’s cold outside.  Finally, add the nuts for a crunchy texture.

How to make Malted Milk Chocolate & Walnut Fudge:

In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.

Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients.  It should take about 4-5 rounds until everything is well combined.

To the bowl add the marshmallows, walnuts and malted milk powder.  Stir to mix everything together.

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

In an 8″x8″x pan add non-stick tin foil.  Lightly grease the tin foil then add the fudge mixture to the pan.

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

Put the fudge into the refrigerator for at least 1 hour.   Make sure the fudge has set before trying to cut.

Cut into 25 pieces and serve.

Tips for making Malted Milk Chocolate & Walnut Fudge:

  • Since the chocolate mixture is hot the marshmallows will melt some. 
  • Store any leftover fudge in a container in the refrigerator for up to 5 days. 

And here you are…..

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe


Malted Milk Chocolate & Walnut Fudge

Malted Milk Chocolate & Walnut Fudge has mini marshmallows and walnuts in every bite. Add a little maltiness to the chocolate for a great holiday treat!

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten

Course Dessert
Cuisine Chocolate, Fudge, Holiday

Prep Time 5 minutes
Passive Time 1 hour

Servings
pieces

Course Dessert
Cuisine Chocolate, Fudge, Holiday

Prep Time 5 minutes
Passive Time 1 hour

Servings
pieces

Malted Milk Chocolate Walnut Fudge | Bottom Left of the Mitten


Instructions
  1. In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.

  2. Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.

  3. To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.

  4. Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.

  5. Cut into 25 pieces and serve. Enjoy!


Recipe Notes

Tips for making Malted Milk Chocolate & Walnut Fudge:

  • Since the chocolate mixture is hot the marshmallows will melt some. 
  • Store any leftover fudge in a container in the refrigerator for up to 5 days. 

Hot Chocolate and Toast

Is there anything better than a big mug of hot cocoa when it’s cold out?  You might as well add a little snack on the side too.  Try this Hot Chocolate and Toast.  It may sound like an odd combination, but there really is nothing like buttery toast dipped in homemade hot chocolate brimming with marshmallows to warm you right up.

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

Well now that Thanksgiving is over let’s get cozy and ready for Christmastime.  That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W.  Now don’t get me wrong I love snowy days until about January then I’m done with it.  However Michigan does not listen to me and the last few years it can snow March-March I say!  So why not cozy up with a warm bowl of soup.  Or go out and play it then come home to a piping hot cup of homemade hot chocolate.

As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it.  My brother and I would build igloos brick by brick and then sit in it for hours.  No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats.  The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.

Buttered toast on a plate then toast being dipped into a mug of hot chocolate and marshmallows.

This hot chocolate could not be simpler.  Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.

How to make Hot Chocolate and Toast:

In a medium saucepan add the milk and turn it on to medium heat.  Now to the milk whisk in the sugar, cocoa powder and vanilla.

Keep whisking and cook the cocoa for 5 minutes.

Turn off heat.

Now it’s time to toast the bread.  Slather on LOTS of butter.  Split the milk between 2 cups.  Top with marshmallows.

And here you are…..

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Adapted from Gimme Some Oven

*Affiliate links are included in this post. Please read my Discloser Policy.

Hot Chocolate and Toast | Bottom Left of the Miten #hotchocolate #toast #cocoa

Print Recipe
Hot Chocolate and Toast
It doesn't get better than buttery toast dipped in warm cocoa and sweet marshmallows. Hot Chocolate and Toast is the ultimate winter drink and snack combo.
Hot Chocolate and Toast | Bottom Left of the Mitten
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Hot Chocolate and Toast | Bottom Left of the Mitten
Instructions
  1. In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
  2. Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!

Chocolate Pecan Pie

A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This Chocolate Pecan Pie is close your eyes and give a sigh good.

Chocolate Pecan Pie | Bottom Left of the Mitten

Happy November!  Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays.  If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now.  With any luck, you will want to save this Chocolate Pecan Pie recipe for yours.

This actually is a pie that I have been wanting to make forever.  I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays.  ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’  A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust.  Luckily for me, she knew the recipe and gave it to me right then and there.

Chocolate Pecan Pie | Bottom Left of the Mitten

According to her, I could find the recipe on Baker’s German Chocolate baking squares.  Her sister then just omitted the coconut because her family didn’t care for it.

So off to the store I went and picked up the ingredients.  Unfortunately, the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what?  It was spot on.  The perfect holiday pie recipe.

How to make Chocolate Pecan Pie:

For this, I used a pre-made pie crust.  Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate.  Put the pie plate on a cookie sheet in case there is any run over from the pie.

To start in a bowl combine the sugar, cornstarch, and salt.  Mix with a whisk until combined.

In a separate bowl whisk together the egg yolks and vanilla.  Break the chocolate bar into pieces.

In a pot on the stove over medium/high heat start melting the butter then add the chocolate.  Stir until the butter and the chocolate has melted together completely.

Turn off the heat then whisk in the evaporated milk.  Let cool for a few minutes.

To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step.  Mix in the sugar and cornstarch mixture.

Pour filling into the pie crust.

Finally, pour the pecans over the top.  Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.

Let the pie cool for at least 4 hours.  Slice it up and serve with whipped cream.  And here you are….

Chocolate Pecan Pie | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.                            

Chocolate Pecan Pie | Bottom Left of the Mitten #pierecipe #holidaypie #chocolate

Print Recipe
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This Chocolate Pecan Pie is close your eyes and give a sigh good.
Chocolate Pecan Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Chocolate, Holiday, Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Chocolate, Holiday, Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Chocolate Pecan Pie | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
  2. To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
  3. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
  4. To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
  5. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
  6. Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!

Homemade Chocolate Pudding

This Pudding Recipe that will transport you back to childhood.  A bowl of warm, chocolatey pudding with the extra special layer on top of it.  Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.

Homemade Chocolate Pudding in bowls ready to eat!

*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

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.

Homemade Chocolate Pudding with a spook in it and other bowls of pudding surrounding it.

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!

How do you make Homemade Chocolate Pudding?

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.

Recipe steps of how to make Homemade Chocolate Pudding.

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.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.

Serve warm or chilled.  With or without whipped cream.

Tips & Variations for Homemade Chocolate Pudding:

  • Don’t like pudding skin? 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.
  • Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.

And here you are…..

Homemade Chocolate Pudding in bowls ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
Recipe Notes
  • Don't like pudding skin? 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.

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