Homemade Chocolate Pudding

Everybody needs a good, quick, chocolate pudding recipe!

This recipe is almost as fast as the instant box kind, but much healthier! Well, as healthy as chocolate pudding can be. :) All it requires is a few ingredients whisked together, heated on the stove, then left to set up in the fridge. Easy peasy!

Because it’s so quick and easy, the original name of this recipe is “Hasty Chocolate Pudding”. I use this recipe in place of instant chocolate pudding when called for in recipes, in popsicles, as a filling for cupcakes, and when anyone just wants a bowl of chocolate pudding!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from All Recipes

---

Homemade Chocolate Pudding

Makes about 2 cups of pudding

Ingredients:

• 1/2 cup / 100g granulated sugar

• 1/3 cup / 33g unsweetened cocoa powder

• 3 Tbsp / 27g corn starch

• 2 cups / 474g milk

• 2 tsp / 10g vanilla extract

Directions:

1. In a medium pot, whisk together sugar, cocoa powder, and corn starch until no lumps remain.

2. Slowly add in milk, whisking well to get a smooth mixture.

3. Place mixture over medium heat and whisk constantly, until mixture thickens and begins to simmer.

4. Remove from heat and stir in vanilla extract

5. Transfer pudding to a heat-proof bowl, and allow to cool slightly, whisking now and then to avoid the “skin” forming. When pudding is cooler, place a piece of plastic wrap directly onto pudding.

6. Refrigerate until set.

Jenny’s Notes:

• “heat-proof” just means a bowl that is safe to handle hot food; one that won’t break (certain glass bowls), or won’t leak dangerous chemicals into your food (plastic), or in any other way form a peril if you pour hot liquid into it. :)

• Placing the plastic wrap directly onto the pudding prevents that “skin” from forming as the pudding cools. Because I don’t enjoy using plastic in general and especially when coming into contact with hot food, I try to wait for the pudding to cool before placing it on. This also ensures the plastic wrap won’t melt, as it could if you put it on immediately after taking it off the heat.

The plastic wrap placed directly on the pudding to prevent a skin from forming

chocolate pudding, chocolate cream, no bake

dessert

American

Yield: 4

Author: Jennyblogs

Print

With ImageWithout Image

Homemade Chocolate Pudding

Chocolate pudding can be made at home with just 5 ingredients and a stovetop. It couldn't be easier and it's all natural!

Prep time: 5 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 1/2 cup / 100g granulated sugar
• 1/3 cup / 33g unsweetened cocoa powder
• 3 Tbsp / 27g corn starch
• 2 cups / 474g milk
• 2 tsp / 10g vanilla extract

Instructions

1. In a medium pot, whisk together sugar, cocoa powder, and corn starch until no lumps remain.
2. Slowly add in milk, whisking well to get a smooth mixture.
3. Place mixture over medium heat and whisk constantly, until mixture thickens and begins to simmer.
4. Remove from heat and stir in vanilla extract
5. Transfer pudding to a heat-proof bowl, and allow to cool slightly, whisking now and then to avoid the “skin” forming. When pudding is cooler, place a piece of plastic wrap directly onto pudding.
6. Refrigerate until set.

Notes

• “heat-proof” just means a bowl that is safe to handle hot food; one that won’t break (certain glass bowls), or won’t leak dangerous chemicals into your food (plastic), or in any other way form a peril if you pour hot liquid into it. :)
• Placing the plastic wrap directly onto the pudding prevents that “skin” from forming as the pudding cools. Because I don’t enjoy using plastic in general and especially when coming into contact with hot food, I try to wait for the pudding to cool before placing it on. This also ensures the plastic wrap won’t melt, as it could if you put it on immediately after taking it off the heat.

Nutrition Facts

Calories

214.7

Fat

4.96 g

Sat. Fat

2.85 g

Carbs

40.48 g

Fiber

2.71 g

Net carbs

37.79 g

Sugar

31.21 g

Protein

5.42 g

Sodium

48.84 mg

Cholesterol

14.64 mg

Nutritional information is approximate; based on four 1/2 cup servings.

https://jennyblogs.com/blog/2023/7/15/homemade-chocolate-pudding

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Homemade Pancake Mix

Updated May 23, 2024

Last week I shared with you my favorite buttermilk pancake recipe: my mom’s, of course! Today I’ll share with you the dry pancake mix that is always sitting in a large glass jar in the pantry, ready to be made into fluffy golden pancakes just as easy as a store-bought mix.

For the pancake recipe, click here!

Pancakes are always a good idea. Lazy Saturday mornings, brunch with friends, dinner when you desperately need to go grocery shopping…brinner, anyone? Pancakes can be whipped up at a moment’s notice, and my children are never sad about this decision. With this mix, pancakes become even easier to make, as half the work is already done for you.

Making homemade pancake mix is as simple as whisking together 5 dry ingredients, putting them in a jar, then taping on some instructions. You’ll walk by the pancake mixes in the store from now on and cackle because you have something better and healthier at home! Mwahaha.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

---

Homemade Pancake Mix

Makes enough for about 10 batches of pancakes

Ingredients:

• 10 cups / 1,200g all-purpose flour

• 8 Tbsp (1/2 cup) / 112g baking powder

• 1/2 cup / 100g sugar

• 4 tsp / 20g salt

• 2 cups / 250g powdered instant milk

Directions:

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.

2. Tape to the jar the following instructions:

   Combine 1 1/4 cups dry mix with:

   1 cup water or milk

   2 Tbsp oil

   1 egg

3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375°F / 190°C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop and edges look dry; flip and cook second side until golden.

Jenny’s Notes:

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.

• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

Yield 10 batches

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

With ImageWithout Image

Homemade Pancake Mix

Homemade dry pancake mix to make pancakes even easier and quicker to whip up at a moment's notice

Ingredients

• 10 cups / 1,200g all-purpose flour
• 8 Tbsp (1/2 cup) / 112g baking powder
• 1/2 cup / 100g sugar
• 4 tsp / 20g salt
• 2 cups / 250g powdered instant milk

Instructions

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.
2. Tape to the jar the following instructions: Combine 1 1/4 cups dry mix with: 1 cup water or milk - 2 Tbsp oil - 1 egg
3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375°F / 190°C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop and edges look dry; flip and cook second side until golden.

Notes

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.
• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

Nutrition Facts

Calories

494.19

Fat

1.66 g

Sat. Fat

0.49 g

Carbs

105.92 g

Fiber

3.26 g

Net carbs

102.65 g

Sugar

10.30 g

Protein

13.27 g

Sodium

1977.86 mg

Cholesterol

2.00 mg

Nutritional information is approximate. Based on one batch of dry pancake mix.

https://jennyblogs.com/blog/2020/11/6/gzqklx8b7qxu08eglmk59cq779q0od

pancakes, American breakfast, fluffy pancakes, best buttermilk pancakes, recipe

breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Homemade Marzipan

Last Updated: August 10, 2024

Marzipan!  That weird almond dessert that no one seems to really talk about in America, but people rave about in Europe. It really should catch on in the US, because:

1. It tastes like almonds and is delicious

2. It's easy to make

3. It's fun to work with and versatile

 It can be used as filling or toppings of baked goods, and it can also be colored and molded into shapes or rolled out and used to cover cakes in a fondant fashion. Fondant has it's place, but I would rather eat a marzipan covered cake any day over a fondant cake.  

You may have seen almond paste sold in stores, and although almond paste and marzipan are made from the same ingredients, they are not usually equal. This depends on what part of the world you call home.  In many European countries the terms marzipan and almond paste are interchangeable, in other parts, such as the US, they are different products. If they are different, as in the US, marzipan is smoother, sweeter, made with egg whites and sometimes rose water, whereas almond pasted is less sweet and has a coarser texture.  When I first started dabbling in marzipan, I used almond paste as a base to make marzipan, but now I prefer to make it from scratch.

It's so simple, as you can see for yourself!

This post may contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from La Cuochina Sopraffina

---

Marzipan

Makes about 280g of marzipan, or about 10 oz. 

Ingredients:

• 125g / 1 1/3 cup almond flour or almonds

• 125g / 1 cup powdered sugar

• 1 egg white (about 30g)

• 6 drops almond extract

• 3 drops rose water, optional

Directions:

1. If using whole almonds, place in a food processor and process until finely ground.   

2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms.  If the consistency is too thin, add more powdered sugar.  

3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds.  Wrap tightly in plastic wrap and refrigerate until needed, or freeze.  

Jenny's Notes:

• This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients.  As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio.  

• If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.   

Yield 10

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

With ImageWithout Image

Homemade Marzipan

Marzipan is a versatile and tasty European almond sweet, often paired with chocolate, molded into fruit shapes, or used to cover cakes in place of fondant. Gluten and dairy free.

Cook modePrevent screen from turning off

Ingredients

• 125g / 1 1/3 cup almond flour or almonds
• 125g / 1 cup powdered sugar
• 1 egg white (about 30g)
• 6 drops almond extract
• 3 drops rose water, optional

Instructions

1. If using whole almonds, place in a food processor and process until finely ground.
2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms. If the consistency is too thin, add more powdered sugar.
3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds. Wrap tightly in plastic wrap and refrigerate until needed, or freeze.

Notes

This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients. As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio. If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.

Nutrition Facts

Calories

131.15

Fat

7.44 g

Sat. Fat

0.57 g

Carbs

14.21 g

Fiber

1.86 g

Net carbs

12.35 g

Sugar

11.43 g

Protein

3.51 g

Sodium

6.80 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 10 servings.

https://jennyblogs.com/blog/2017/5/3/homemade-marzipan

marzipan, almond paste, European sweets, marzipan fruit, fondant, gluten-free, dairy-free, raw

dessert

European

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---