Very Berry Pudding

Your kids are sure to love this Homemade Berry Pudding that includes the flavors of strawberry, blueberry, and raspberry. Simply whisk and heat a few ingredients on your stove top, chill, and garnish. It’s not quite as easy as the kind from a box, but it’s so much better!

And if your family loves pudding, give this luscious Homemade Chocolate Pudding a try, too.

Your kids are sure to love this homemade berry pudding that includes the flavors of strawberry, blueberry, and raspberry. Just whisk and heat a few ingredients, chill, and add toppings.

Very Berry Pudding
Serves: 4 - 6
 
Ingredients
  • 5 cups milk
  • ½ cup all-purpose flour
  • 2 egg yolks
  • ¼ cup strawberry jam
  • 1 tablespoon vanilla extract
  • 3 tablespoons raspberry jam
  • 1 cup blueberries
  • ½ cup chocolate Chantilly cream
Instructions
  1. In a saucepan over medium heat, add the milk, all-purpose flour, egg yolks, strawberry jam, and vanilla extract. Whisk repeatedly.
  2. Once the mixture thickens, turn off the heat and let it cool down.
  3. Pour the pudding into a bowl and refrigerate for 3 hours.
  4. Serve the pudding in glasses and top with a layer of jam.
  5. Garnish with the blueberries and chocolate Chantilly cream.

Your kids are sure to love this homemade berry pudding that includes the flavors of strawberry, blueberry, and raspberry. Just whisk and heat a few ingredients, chill, and add toppings.

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Apple Raisin Spice Cake

 

This moist and delicious Apple Raisin Spice Cake is a great fall favorite that will delight your senses even before you taste it. Savor the aromas as the spicy smells fill your home as it bakes.

This moist and delicious Apple Raisin Spice Cake is a great fall favorite that will delight your senses even before you taste it.

This recipe is an adaptation of a family favorite. My husband’s grandmother has made this every holiday for over 60 years, and everyone loves it. Through the years, I’ve adapted it for our family’s taste buds and preferences.

It started out with a full cup of vegetable oil. While this does make the cake extremely moist, it just seemed like a little much for me. We reduced the oil content by about 25% and changed it to coconut oil.

Then I also added the spices and the raisins. Before it was just basically an apple cake with lots of sugar. I felt like the raisins and spices made it more festive for fall and holiday parties.

It’s the perfect combination of sweet and spicy. It’s fruity without being chunky. I just love how all the flavors are comfortable together. It’s a real gem of a recipe to pull out for potlucks and even just dinner with friends.

Apple Raisin Spice Cake
Recipe type: Dessert
Serves: 12
 
Ingredients
  • 2 cups sugar
  • ¾ cup coconut oil (or any vegetable oil)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large Granny Smith apples, cored and chopped
  • 1 cup golden raisins
Instructions
  1. Preheat oven to 350° F.
  2. Coat a bundt pan with butter or shortening. Sprinkle flour around the entire surface of the pan until it is well coated. Do not leave any spots uncoated or it will stick and your cake will break apart when you try to remove it.
  3. In a mixing bowl, combine the sugar and oil. Blend on medium for 30 seconds.
  4. Add the eggs one at a time. Mix, scrape the bowl, and then add another egg until they're all incorporated.
  5. Add the vanilla and mix just until combined.
  6. Add the flour, pumpkin pie spice, salt, and baking powder. Mix on low until combined. Scrape the bowl and make sure that there are no lumps before proceeding.
  7. Fold in the apples and raisins.
  8. Pour the batter into the prepared bundt pan.
  9. Place the bundt pan onto a small jelly roll pan to make it easier to remove from the oven later.
  10. Bake at 350° for 60 minutes or until toothpick inserted into center comes out clean. Remove to cooling rack.
  11. Run a butter knife along the outside edges of the pan to loosen the cake. Turn onto cooling rack and cool at least 15 minutes before serving warm. This cake can also be chilled and served cold.
  12. Wrap any leftovers tightly with plastic wrap and store in the refrigerator.

This moist and delicious Apple Raisin Spice Cake is a great fall favorite that will delight your senses even before you taste it.

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Mint Chocolate Chip Ice Cream (Dairy Free)

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!By contributing writer Tessa

We have been making this version of Mint Chocolate Chip Ice Cream for a couple of years now. While the green color is totally not necessary, we decided to get that fun hue naturally with plants! The spinach is never tasted and adds a nice mellow green hue. The batch never lasts long, and no one ever figures out there are healthy ingredients within!

Even though we do not have to be dairy free all the time now, we still love ice cream made with full fat coconut milk. It’s ultra creamy. Our favorite brand with no gums is Savoy Coconut Cream. We purchase it at our local Asian market for $2 per can. You are welcome to use dairy cream in place of the coconut milk.

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!

Dairy-Free Mint Chocolate Chip Ice Cream
Serves: 8
 
Ingredients
  • 2 cans full fat coconut milk
  • 1 Haas avocado, flesh removed
  • 1 large handful spinach (optional)
  • 1 tablespoon vanilla extract
  • 2 teaspoons peppermint extract, to taste
  • ½ cup mild honey
  • 1 tablespoon gelatin, softened in 3 tablespoons water
  • ½ - 1 cup chopped dark chocolate
Instructions
  1. Add all ingredients except for the chocolate to a blender and blend until smooth and creamy. Taste and add more peppermint or sweetener if you like.
  2. Pour mixture into your ice cream maker and follow the manufacturer's directions.
  3. When firm, stir the chocolate pieces in by hand.
  4. Serve immediately, or store in freezer for later.
  5. If frozen, leave on counter to soften for 20 minutes before serving.
Notes
You may substitute equal amounts half and half and cream for the coconut milk.
The spinach is for green color and can not be tasted.
I use a few drops peppermint essential oil instead of peppermint extract.
The gelatin helps to keep the ice cream soft.

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Patriotic Parfait

This patriotic parfait is a great addition to your 4th of July party. You can make it ahead of time and store in the fridge.

red white and blue parfait

The recipe below makes two parfaits.

Patriotic Parfait
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • (2) boxes of red jello (I used raspberry, but cherry and black cherry work well too)
  • (2) boxes of white chocolate pudding
  • (4) cups of cold milk (do not use soy as it will not set)
  • Whipped cream (or you can top with fresh blueberries)
Instructions
  1. Prepare your jello according to directions.
  2. Set aside.
  3. Lightly spray the inside of your parfait glass with vegetable oil.
  4. Pour in ¾-1 cup of jello (depending on what size dish you have) into each of your parfait dishes. Place in fridge for at least an hour, or until firm.
  5. Prepare your pudding according to directions.
  6. Immediately pour in ¾-1 cup of pudding into each parfait glass.
  7. Allow to set for at least 2 hours.
  8. Pour in red jello.
  9. Let set for another hour.
  10. Top with a dollop of whipped cream and serve!

Add the pudding to the top of your first layer that has already set in the fridge.

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Add your last layer of red jello. So pretty!

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This post may contain a link to an affiliate. See my disclosure policy for more information.