Homemade Chocolate Pudding

Homemade Chocolate Pudding- Creamy, dreamy chocolate pudding made right on your stove top! Serve it warm or cold..your choice!  Don't miss it...it's too good to pass up.

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Childhood memory unlocked with this recipe.♡

When my mom would make this pudding, one person would be designated to stir it.  Stir, stir, and keep stirring.  As a kid, it felt like it took forever to make this, but, it's actually not that bad....about 25 minutes.

Ingredients Needed

• Unsweetened cocoa powder + cornstarch + salt
• Sugar
• Whipping cream
• Egg yolks
• Whole milk
• Chocolate chips
• Vanilla

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Recipe Notes

Chocolate Chips

I like to use dark chocolate chips for baking. However, semi-sweet or milk chocolate will also work for this pudding.  Same goes for the unsweetened cocoa powder. You can use a darker version, if preferred.  It just depends on how you like your chocolate.  ;) 

Stir, Stir, Stir!

Be sure you continually stir your pudding until it is completely done. It can burn pretty quickly if you leave it unattended or sits too long in the saucepan without movement.

Serving & Storage

• If you wish to eat your pudding warm (oh gosh, so good!), let it cool for about 10-15 minutes before serving.
• Want to serve it cold?  Let it cool for 10-15 minutes, then, transfer the pudding to a container. Cover it for 1-2 hours before serving.  
• Your pudding may develop a skin when it is in the refrigerator. If you don't mind it, don't do anything. If you want to avoid it, press a piece of plastic wrap on top of the pudding while it is in the refrigerator. 
• Keep any leftover pudding in a covered container in the refrigerator. It's best eaten within a week. 
• Topping Suggestions: Whipped cream, whipped topping ( aka "cool whip") or vanilla ice cream. 

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Homemade Chocolate Pudding

Cocoa Powder Fudge

Cocoa Powder Fudge- For the chocolate lover in your life, or, just you. 

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My mom's fudge recipe! She would make this with a big batch of popcorn.  Then, we would watch a movie together.  Childhood bliss. ♡

Ingredients

• Powdered sugar
• Unsweetened cocoa powder
• Salt
• Butter
• Vanilla
• Milk

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Recipe Notes

• Add Ins: If desired, you can stir in a few chopped nuts, top with a sprinkle of coarse salt or chopped nuts, add a swirl of caramel sauce or peanut butter.  Whichever you decide, do it before your fudge sets! 
• Stove Top:  Only let your milk come to a slight boil, then, remove it immediately from the heat.   Be sure to keep a close eye on it, you do not want burnt milk in your fudge.
• Storage: Keep any leftovers in a covered container in your refrigerator. You can also freeze it, if you wish.  Storage in the fridge is good for about 2 weeks.  Storage in your freezer is good for several months. 

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Cocoa Powder Fudge

Cake Mix Brownies

Cake Mix Brownies- -Got a cake mix sitting in your kitchen? Make brownies with it! This easy recipe will satisfy your brownie craving in a snap.

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Add to to the list "Where The Heck Did This Recipe Come From?!".  This delight has been in my recipe archives for tooo looonng.   They are really delicious and a snap to make.

Ingredients Needed

• Dry cake mix
• Egg
• Milk
• Butter
• Chocolate chips

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Can I Use Any Brand of Cake Mix?

Yes. Use any brand and variety you wish.  Stick with a standard size box (15-18 oz) for the recipe to work correctly. Pictured:  Red Velvet 💓

Can I Use a Different Size Pan?

Yes.  If desired, you can bake these in an 8 x 8 baking pan.  Use the same ingredients/measurements and increase your baking time just a few minutes.

A Note About These Brownies

Just a heads up! These brownies are definitely more on the cakey side, than, fudgy. 👍

Frosting

Pictured:  Cream Cheese Frosting  Use any flavor you wish or serve them plain, with whipped cream or ice cream. 

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Cake Mix Brownies

Scotcheroos

Scotcheroos- Gooey cereal bars packed full of peanut buttery goodness. They are then topped off with a combination of melted chocolate and butterscotch. Don’t pass these up…they are crazy good!

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Scotcheroos

One Bowl Chocolate Chip Blondies

One Bowl Chocolate Chip Blondies- One bowl + A few basic ingredients = One Delicious Blondie

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This recipe has been in my archives since...forever.  I have a kid who has always loved to bake, so,  I am constantly on the hunt for easy baking recipes that he can do on his own.  He started off making his own microwave cookie and has graduated into making these blondies.

Delicious and quite addicting. You may find yourself wanting to make them all the time. 🖏

Ingredients Needed

• Flour + Salt + Baking powder
• Sugar
• Butter
• Eggs
• Vanilla
• Chocolate chips

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Can I Use Any Flavor Baking Chips?

Of course! If you don't want to use chocolate chips, you can use peanut butter, butterscotch or a combination of your favorite flavors. 

Butter

Your butter will need to be melted.  After melting it, be sure to let it cool for about 5 minutes before using.  If you don't have any butter on hand, a neutral oil can be used as a replacement.

Storage

Keep any leftovers  in a covered container.  No need to Refrigerate, unless the weather is really hot/humid in your area. They are best eaten within a week. 

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One Bowl Chocolate Chip Blondies

Double Chocolate Sour Cream Bundt Cake

Double Chocolate Sour Cream Bundt Cake- A double chocolate delight! A fudgy chocolate bundt cake packed with mini chocolate chips and topped with a sweet glaze.

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During my childhood, this was my "go-to" birthday cake.  I always asked for this one and my Mom always delivered on it, perfectly.

It's a fudgy bundt cake that is really simple to make. Great for a birthday, celebration or a weeknight dessert. 

Ingredients Needed

• Chocolate cake mix
• Milk
• Sour cream
• Eggs
• Powdered sugar

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Can I Use Any Brand of Cake Mix?

Yes. Any brand/chocolate variety will work for this bundt.  Just stick with a standard size box ( 15-18 oz) for the recipe to work. 

Can I Use Dairy Free Milk

Yes.  I have use dairy milk and plant based milks ( cashew, oat, almond, etc.) for this cake and they have all worked great.

No Sour Cream on Hand?

You can replace it with plain Greek Yogurt. 

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Double Chocolate Sour Cream Bundt Cake

Three Ingredient Peanut Butter Cookies

Three Ingredient Peanut Butter Cookies-  The easiest cookies you will ever make! Yep, these delicious cookies only need 3 ingredients and are super quick to whip together. 

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This recipe has been in my recipe archives for so long,  I honestly don't even remember who or where it came from.  I do know though, that it's a serious family favorite around here and not only do I like to bake these cookies, my kids do too.

What Are The Three Ingredients?

• Peanut butter
• Sugar
• Egg

Peanut Butter:

• I recommend using a "regular" peanut butter for these cookies, as opposed to the "natural" variety. I love the natural variety, but, it does have a higher oil content, which could alter the outcome of your cookie.  Now, if  all you have in your pantry is the natural peanut butter, use it! You can simply add a tablespoon or two of flour to absorb the extra oil.
• You can also use crunchy peanut butter for these.  The same instance with the regular/natural varieties apply.

Sugar:

• I use brown sugar for these cookies.  However, you can use a regular white sugar, coconut palm sugar or a date sugar. 

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Three Ingredient Peanut Butter Cookies

Sour Cream Cheesecake

Sour Cream Cheesecake- A creamy (and simple!) cheesecake with a graham cracker crust and sour cream topping. 

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My dad's birthday was just last week.  He would have been 90 years old! 🥳 All through my childhood, my mom made this cheesecake for his birthday.  She made it in a giant sheet pan (there were 7 of us eating it).  I cut it back and make it in my 9 x 9 pan.   It's still just as yummy!

Ingredients Needed

• Graham cracker crumbs
• Sugar (both white and brown)
• Butter
• Eggs
• Vanilla
• Cream cheese
• Sour cream

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Can I Use Low Fat Cream Cheese Instead?

Yes.  If desired, you can use a low fat (Neufchatel) version or even, a fat free version cream cheese for this.  

What About a Dairy Free or Plant Based Cream Cheese?

Honestly, I don't know.  I have eaten dairy free cream cheese on my bagels, but, have never tried it with a baked cheesecake.  Although, I made no bake mini cheesecakes and it worked great.  So, I am assuming it will work, but, don't want to say for certain.  If you try it, please let me know your results!

Can I Use Low Fat Sour Cream or Plain Greek Yogurt?

Yes.  I have used both on this cheesecake and they both worked. 

Storage

Keep any leftover cheesecake in a covered dish in the refrigerator.  It is best eaten with a week. 

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Sour Cream Cheesecake

Potato Chip Cookies

Potato Chip Cookies- The best of both worlds...sweet and salty! Delicious cookies loaded with chocolate chips and crunchy potato chips.  They are crunchy on the edges and chewy in the middle. YUM!

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My mom's potato chip cookie recipe never included chocolate chips. She would top them off with a maraschino cherry.  They were yummy, but,  honestly, I never ate the cherry.  I would pull it off and simply eat the cookie. 

When I started making these for my own family, I added the chocolate chips instead.  They are a perfect combination of sweet and salty. 👌

Ingredients Needed

• Flour
• Sugar (both white and brown)
• Egg
• Vanilla
• Butter
• Milk
• Potato chips
• Chocolate chips

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Recipe Notes

Butter

Make sure it's softened! This is so important for the texture of your cookies. You will need 2 whole sticks for these!

Potato Chips

I use a standard, regular potato chip for these. Go with your favorite brand or salt level.  Be sure they are finely crushed. 

Storage

Keep any leftover cookies in a covered container. Don't worry about refrigerating them, unless it's really hot in your area. 

Can I Freeze These?

Yep.  Bake according to the recipes, then, let them cool completely.  Store them in a covered, freezer safe container /storage bag. They will be good for several months. 

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Potato Chip Cookies

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars- What’s a better combination than chocolate and peanut butter?! These easy bars combine those great tastes in one easy bar. They are delicious, require a short ingredients list and require zero baking. The perfect bar!

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I LOVE these bars. My mom made these all the time when I was growing up. When I got older, she passed this recipe on to me.  

In turn, my kids are crazy, insane,  in love with these bars.  They request them for nearly every holiday, special occasion, or simply when the ingredients can be found in the pantry. 

Ingredients Needed

• Peanut butter
• Graham cracker crumbs
• Powdered sugar
• Butter
• Chocolate chips

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A Few Recipe Notes:

• This recipe can easily be cut int half and made with an 8 x 8 size baking dish.
• With that said, you can also use the full recipe for a 9 x 9 size baking dish or a 12 count muffin/cupcake pan for individual cups.
• Store any leftover bars in the refrigerator. 
• Freezing?  These bars are ok to freeze! Store them in a covered, freezer safe container or storage bag. They will be good for a couple of months.
• Peanut Butter: The creamy variety works best. I have used "regular" peanut butter and the natural version for these. Both work great.
• Butter: Margarine, real butter or plant based butter all work for these.

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No Bake Peanut Butter Bars

Homemade Snickers Bars

Homemade Snickers Bars- Make those iconic bars right in your own kitchen! These are gooey, chocolatey nougaty and just plain amazing. 

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My Mom never made these bars.  Now, mind you, she adored a snickers candy bar, but, this recipe I actually found over 10 years ago.  It was way back when I first started blogging and quickly became a family favorite.

This recipe is quite easy to make, but, does take a little time to put them together.  They are also quite rich, eat in small quantities, if at all possible.  😉

Ingredients Needed

• Chocolate chips
• Peanut butter
• Marshmallow Fluff
• Peanuts
• Evaporated milk
• Butter
• Sugar
• Vanilla
• Caramels
• Whipping cream

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Recipe Notes:

• Be sure to let each layer cool completely before moving on to the next layer.  This will prevent your bars from mushing all together.
• Keep any leftovers in the refrigerator.  If desired, you can freeze these bars.  I do recommend cutting them into pieces before you do this.  Simply store them in a covered, freezer safe, storage bag or container. 

What Kind Of Caramels?

I used Brach's Milk Maid Caramels.  They worked perfectly.  You can use any brand equivalent. 

Marshmallow Fluff:

Want to make it homemade?  You can! Find out how right here. 

Your Layers:

• Bottom: Chocolate/Peanut Butter
• Next:  Nougat
• Then: Caramel 
• Top: Chocolate/Peanut Butter

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Homemade Snickers Bars

French Toast with Cream Cheese Filling

French toast with cream cheese filling is a delicious breakfast twist. Spread a mixture of cream cheese and sugar between slices of bread, dip in French toast batter, and cook until golden brown. Serve hot with syrup or fruit for a delightful treat.

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This recipe wasn't something my mom made when I was young, although, she did make traditional French toast.   Nope, this was a recipe that I discovered from her when I got older.  She made it one weekend while I was visiting with my kids and I instantly fell in love with it.

It's pretty filling, so, I wouldn't  recommend it for your everyday weekday breakfast, but, it is perfect for a special occasion,  brunch or simply when you want a sweet treat.

Ingredients Needed

• Sliced bread
• Eggs
• Milk
• Ground cinnamon
• Cream cheese
• Powdered Sugar
• Vanilla
• Butter

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Recipe Notes

Bread

I recommend using a thicker sliced bread.  For example, Texas toast or a brioche. Don't get me wrong...any type of sliced bread will work for this.  However, a thicker bread will hold up better once it's dipped in the egg mixture. 

Cream Cheese

I like to use a whipped cream cheese for this recipe.  It's easier to work with and spread on the bread slices.  But, go with your favorite brand and flavor.  Let it soften before use to make your life easier. 

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French Toast with Cream Cheese Filling

Peanut Butter Blossoms

Peanut Butter Blossoms- The classic! Cracked peanut butter cookies rolled in sugar and topped with a chocolate kiss candy.

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We make these every year during the holiday time.  They are easy to make, taste delicious and are perfect for a cookie swap!

Ingredients Needed

• Flour + Salt + Baking soda
• Peanut butter
• Shortening
• Sugars: Both white and brown
• Egg
• Vanilla
• Milk
• Coarse sugar
• Hershey's Kisses Chocolates

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Recipe Notes:

• Peanut Butter: This recipe will work with natural peanut butter and “regular” peanut butter. However, if you use the natural variety and your dough seems a bit too oily, simply add a smidgen ( about a tablespoon) extra of flour to absorb it.
• I use a raw sugar for these. However, regular, granulated sugar will also work for the coating. 
• Keep any leftover cookies in a covered container in the refrigerator. They are best eaten within 2-3 days.
• If desired, you can freeze these cookies. Let them cool completely. Then, store in an airtight container/storage bag (freezer safe) in the freezer. They will be good for a couple of months.

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Peanut Butter Blossoms

Swedish Flop

Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping.  A final dusting of powdered sugar makes this irresistible! 

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My Mom never made this growing up.  She bought it from a local bakery during my childhood.  I thought everyone got to enjoy this delicious dessert when I was a kid.  But, as I got older, I realized it was something that was popular in the Chicagoland/Northern Illinois area, but not really anyplace else.

So, being the sweet lover I am, I decided to make my own version. Using a cake mix, of course ;)  Don't pass this one up, it's really good. 

Ingredients Needed

• Vanilla cake mix
• Eggs
• Milk
• Instant vanilla pudding
• Flour
• Butter
• Brown sugar
• Powdered sugar

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Recipe Notes

• Cake Mix: Yes, you can use any brand of cake mix.  Stick with a standard size and a vanilla or yellow flavor.
• Pans: You will be using two 9 x 13 baking pans.  Yes, with just one cake mix.  The batter will be split evenly between the two pans.
• Streusel Topping:  Only top one of the cake batters with the streusel topping.  This will be the top of your cake.  The plain batter will be the bottom of your cake.

Raw Flour Note

→This recipe calls for the use of raw flour.  If you have concerns about this, you can use a heat treated flour or do the process at home. 

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Swedish Flop

Cream Cheese Brownies

Cream Cheese Brownies- Fudgy brownies with a cream cheese swirl!

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Let's dress up our brownies today!

Ingredients Needed

• Cream Cheese
• Sugar
• Vanilla
• Brownie mix
• Egg

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Do I Have to Use Boxed Brownie Mix?

Nope.  You can use your favorite brownie recipe, if you wish.  Just be sure it's for a 9 x 13 baking pan.  You can also use any brand/variety of brownie mix you want.  Again, it should be for a 9 x 13 pan or sometimes they are labeled "family size"

Cream Cheese

Be sure your cream cheese is nice and soft.  This will make your mixing easier and give your cream cheese layer much smoother.

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Cream Cheese Brownies

Kentucky Butter Sheet Cake

 Kentucky Butter Sheet Cake- The classic buttery cake served up in sheet cake form! 

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Like the Banana Buttermilk Cake, this recipe comes from mother in law.  She was an extreme lover of all things dessert.  Especially, cake.  All the recipes I have from her are for cake.  So, you've been warned...many more cake recipes of hers to come. 

Now, traditionally, Kentucky Butter Cake is baked in a bundt pan.  I normally have lots of success with my bundt cakes.  But, this one?  It never seems to come out of the pan for me.  It's a mess.

So, I take the same batter and bake it as a sheet cake instead.  Using a 17 x 12 sheet pan,  I get the same delicious cake, but, shorter baking time and it's much easier to get out of the pan. 

A win in my book. 🖒

Ingredients Needed

• Flour + Baking soda + Baking powder  + Salt
• Sugar
• Butter
• Buttermilk
• Eggs
• Powdered sugar + Milk
• Vanilla

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A Few Quick Notes:

• Make sure your butter is softened. This is going to give your cake just the right consistency.
• No Buttermilk on Hand? Whisk your 1 cup of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for 5 minutes, then, proceed with the recipe as noted.
• Bundt Pan: You can, in fact, bake this in a bundt pan, if you wish.  Spread the batter evenly into a 9-10 inch (well greased!) bundt pan.  Bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean.

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Kentucky Butter Sheet Cake

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies- Classic oatmeal cookies jammed packed with chocolate chips. 

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 Ingredients Needed

• Flour + Salt + Baking soda
• Oats
• Butter
• Ground cinnamon
• Brown sugar
• Egg
• Vanilla
• Chocolate chips

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Can I Use Raisins Instead?

Yes, of course! Actually, this recipe is for oatmeal raisin cookies.  I use chocolate chips instead, because, well, nobody in my house likes raisins. 🤷  You can also add chopped walnuts or pecans. 

Butter

Be sure it's softened before using! This will give your batter its creamy consistency.  Need to soften it quickly?  Here are a few tips. 

Old Fashion or Quick Cooking Oats?

Honestly, you can use either.  If you use the old fashion variety, you can pulse them a bit in your food processor to grind them up a bit.

Why Do I Have to Refrigerate my Dough?

Refrigerating the dough will help your cookies from spreading.  It will also give you a fluffier texture in  your cookies.  Refrigerate it for about two hours or pop it in the freezer for 45 minutes.  

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Oatmeal Chocolate Chip Cookies

Magic Cookie Bars

 Magic Cookies Bars- The classic gooey bars made up of sweetened condensed milk, flaky coconut, crunchy nuts and chocolate.  They are too good to pass up! 

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 Technically, this recipe is right from Eagle Brand.  However, my Mom made these bars at multiple holiday celebrations.  They are soooo good! It's hard to eat just one.

Ingredients

• Graham cracker crumbs
• Butter
• Sweetened condensed milk
• Chocolate chips
• Shredded coconut
• Walnuts or pecans

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Recipes Notes and Tips

• Be sure to line your pan with foil and spray the foil generously with non stick cooking spray.  These bars can be sticky! So, this step will help make bar removal much easier.
• Nuts? You can use chopped ( or finely diced) walnuts or pecans.
• If desired, you can use low fat/fat free sweetened condensed milk as an alternative.  Just be sure you use sweetened condensed milk, not evaporated milk! 
• Store any leftovers in a covered container in your refrigerator.  If desired, you can freeze these too! Let them cool completely, then, store in a freezer safe, covered container or storage bag. 

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Magic Cookie Bars