Basic Chia Pudding Recipe

Chia Pudding

Recently, I bought a ton of chia seeds for a fantastic price at a local grocery store. I remembered seeing chia puddings all over the place online: on Pinterest, blogs, FoodGawker, etc. I’d been wanting to try it again since I’d tried it once before and it wasn’t great.

There are tons of chia pudding recipes out there, but the most basic recipe I love came from the My New Roots cookbook. I’ve changed it up a bit, so here’s the recipe I use. It serves two.

Version 1: Basic Chocolate Chia Seed Pudding

2-3 tablespoons chia seeds

6 tablespoons milk of choice

1 cup yogurt (plain regular or Greek)

Sweetener of choice (such as 5 dates)

2 tablespoons cocoa powder

1 frozen banana or other frozen fruit (such as cherries)

Version 2: Basic Vanilla Chia Seed Pudding

2-3 tablespoons of chia seeds

6 tablespoons milk of choice

1 tablespoon vanilla

Additional spices such as: cinnamon, cardamom, nutmeg, pumpkin pie spice

Sweetener of choice (dates, agave nectar, maple syrup)

Directions: 

For both: Except for the frozen fruit, add the remaining ingredients into a bowl with a good fitting lid. (I also like to use a mason jar.) Place in fridge overnight. In the morning, blend with frozen fruit until smooth and creamy. (It might be thicker or thinner depending on the amount of liquid you used. If you used the full 6 tablespoons, it might be on the thinner side.)

Recipe: Strawberry Blueberry Trifle

I woke up on Independence Day wanting to make a dessert. I always try to prepare for making holiday-themed things, but I always seem to want to make them last minute. So, I went to search for a quick and easy dessert to make.

I came across the trifle, and will you believe me if I say I’ve never had one? It looked easy and delicious, so there we go. Anyway, after a trip to the store, I came home and went to work. I had bought boxed pudding yes, but I wasn’t about to buy whipped cream. (Believe me, if you’ve never had homemade whipped cream, you’re missing out. It’s super easy: 1 cup heavy whipping cream, 3 tablespoons powdered sugar, splash of vanilla. Whisk by hand or with a mixer until whipped-cream like. Sorry for the lack of technical terms. It looks glossy, and will make soft peaks when you lift out the whisk from the bowl. A soft peak looks similar to the top of an ice cream cone, how it tips over slightly.)

My version of the trifle varies from the ones I found because I used vanilla wafers instead of poundcake or angel food cake. I figured since it was going to sit in the fridge for a couple of hours, the wafers would soften to a cake-like consistency (which it did).

My guinea pigs for this recipe were my boyfriend and my baby sister. Though really, who wouldn’t want to be a guinea pig for a dessert recipe?

They loved it! Surprised? 😉

My baby sister loved it so much she requested I make it again. I didn’t have any boxed pudding, so I decided to make it on my own. Big mistake. It never set! Thinking back, it was probably my fault.

But again, my boyfriend and my baby sister both loved it.

On to the recipe!

Easy Strawberry Blueberry Trifle

1/2 box vanilla wafers
1 box instant pudding mix
1 recipe homemade whipped cream ( or store bought; see second paragraph above for recipe)
12 strawberries
1 cup blueberries

1. Make whipped cream, and place in fridge to sit for at least 2 hours.
2. Follow directions for instant pudding. Set in fridge.
3. After two hours, take out whipped cream and pudding.
4. To layer: take out a medium-sized serving bowl (or large glass trifle serving bowl). Place about 6 wafers (or however much you want) on the bottom, then layer with pudding, whipped cream, and fruit. Add more wafers, and continue layering until you reach the top of the bowl. Cover in plastic wrap and set aside.
5. Then sit down and try not to eat all of it. 🙂

There you go sis:)

And soon, I really want to try homemade tiramisu. Who’s with me? 🙂

Ashley

Event Tomorrow: Beer and Fondue Class with Emily Ellyn

Hey everyone! Today I’m sharing with you a cool event taking place tomorrow in Florida, with my friend Emily Ellyn. This event is going to awesome I’m sure, and I’d would be there if I didn’t live a thousand miles away. I mean, fondue and beer? Sounds like a great class to me. (Speaking of beer, I recently tried a stout chocolate doughnut, and was absolutely amazing.)

Shipyard1

Here’s some general info for those of you in Florida who should go check it out:

CLASS 1 of a Series: Shipyard Beer and Fondue Tasting and Cooking Class

WHEN: January 9, 2013 6:30PM

Class Overview:

Cooking Demo of Beer Fondues
Cheese Fondue
Beer Broth Fondue
Dessert Fondue

Overview of cooking with beers
Overview of Pairing Beers
Beer Pairing (to be discussed)
Light beer – Class toast
Export – Paired with Cheese Fondue
Barrel Aged – Paired with Broth Fondue

Featured Beer – Dessert (Chocolate or Orange Fondue)

This will be the first time this beer is tasted and will then will be released and available to buy following class.

Sounds like a good time! If one of your New Year’s resolutions was to be more social and learn how to cook or make something you haven’t before, then check it out. If you can’t check it out and have friends who not only live in Florida but would enjoy this class, tell them about it. 🙂 For more info, head on over to Emily’s website, or click on the photo above.

Hope everyone is having a great Tuesday!

~Ashley

Spring Desserts

Today was a brilliant day for collecting some wonderful spring dessert ideas! I wanted to do a quick round-up of the top three that I found:

On Pinterest: Fruit and Yogurt Cones
* I love ice cream cones- and not so much ice cream– but this looks refreshing and light.

A low-fat lemon yogurt cake at the craving chronicles
*Lemon is one of my favorite fruits and flavors- nothing else (well, except maybe coconut) says “spring is here!” to me.

From Oh She Glows, mini peanut butter cups in a jar.
*For the peanut butter lovers! I love how she kept them portion-controlled by using the adorable jars.


What’s your favorite “spring” dessert?

I love anything with lemon, coconut or strawberries, and really adore angel food cake.

Have a wonderful night!

~Ashley