#Milk refrigerator pudding

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[yum-bugs]

Some (more) agere snack ideas!

Sweet - Cookies, pudding/jello cups, caramel popcorn, fruits, brownies, Lil Debbie/Hostess snacks, Rice Krispies Treats, dry cereal, cereal/granola bars, muffins/cupcakes, candy/chocolate

Salty - Chips, crackers, pretzels, popcorn, nuts, Funyuns, Fritos, veggie straws, trail mix, beef jerky

Cheesy - Nachos, Cheetos/Cheese puffs, Cheez Its/Cheez It Snap'd, cheese & crackers, Goldfish crackers, Ritz cheese crispers/Ritz bits/Ritz toasted chips, Munchies cheese mix/cheddar Chex mix, Combos

Spicy - Takis, flamin' hot Cheetos, watermelon/mango w/ tajín seasoning, buffalo wing flavored Snyder's pretzels, Frank's red hot Goldfish crackers, Hot & Spicy popcorn, flamin' hot Munchies snack mix, spicy nacho Doritos

-

Cold - Ice cream/milkshake, popsicle, smoothie, cold chocolate/candy, smoothie, yogurt, refrigerated Fruit Rollup/Gushers, cereal (with milk), pickles/olives, string cheese, Lunchables

Hot & Savory/Salty - Tater tots/french fries, pizza rolls/bagels, soft pretzel, bagel/toast, grilled cheese, mac & cheese cups/bites, jalapeño poppers, mozzarella sticks

Hot & Sweet - Toaster Strudel, PopTart, waffle, french toast sticks, s'mores, cinnamon rolls, hot chocolate

[arethinn]

Molded Faerie Dessert (scented with violet or rose) 3 cups whole milk (or half and half cream) ½ cup heavy cream ¼ cup violet liqueur or violet syrup (or 2 tablespoons of rose water) 1 teaspoon ground cardamom A few drops of violet or red food coloring (optional) 1 cup sugar 3 tablespoons unflavored gelatin In a medium saucepan, combine cream and 1 cup milk. Sprinkle gelatin over top. Let stand until softened, about 5 minutes. Gently heat gelatin, milk, and cream mixture over medium-low heat, stirring occasionally until gelatin is dissolved, about 5 minutes. Meanwhile fill a decorative mold (4-to-4½-cup or two 2-to-2½-cup molds) with ice water. Let sit to chill. Remove the gelatin and milk mixture from heat. Pour into a large bowl and add the remaining milk, then stir in your violet syrup or Violette liqueur. Add a touch of food coloring if you wish. Empty the ice water from your mold but do not dry it. (This makes the pudding easier to unmold later). Pour your mixture into your mold. Refrigerate until firm, about 6 hours or overnight.

I feel personally targeted by this recipe.

[forkfulofflavor]

Salted Caramel Pumpkin Parfaits Ingredients: For the Parfaits: 40 gingersnaps, chopped 1 (5.1 oz) package vanilla instant pudding mix 1 (15 oz) can pumpkin puree 2 cups cold milk 1 1/2 tablespoons pumpkin pie spice 2 (10 oz) containers Cool Whip Cream Cheese Frosting, thawed For the Salted Caramel: 2 cups granulated sugar 12 tablespoons unsalted butter, cubed and at room temperature 1 cup heavy cream, at room temperature 1 tablespoon sea salt Directions: Prepare the Salted Caramel: Place sugar in an even layer in a medium-sized saucepan over medium-high heat. Allow it to melt without stirring until it begins to liquefy. Stir with a whisk as it melts until it reaches a deep amber color (around 350°F), using a thermometer if available. Carefully add butter cubes all at once, whisking until smooth. The mixture will bubble up, so take caution. Switch to a wooden spoon if needed. Remove from heat and slowly pour in the heavy cream, stirring until fully incorporated. Stir in sea salt and let the caramel cool for 10-15 minutes. Assemble the Parfaits: In a large bowl, whisk together the pudding mix, pumpkin pie spice, and milk until thickened, about 2 minutes. Fold in the pumpkin puree and set aside. In 8 small jars or serving glasses, layer about 2 tablespoons of chopped gingersnaps at the base. Add a layer of pumpkin pudding, followed by a layer of cream cheese frosting. Drizzle with a spoonful of salted caramel. Repeat the layers until all ingredients are used, finishing with a drizzle of salted caramel and extra gingersnap crumbles on top. Chill parfaits in the refrigerator for at least 2 hours before serving. Storage Tip: Extra salted caramel can be stored in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using. Prep Time: 25 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes Calories: 380 kcal per serving Servings: 8 servings The Salted Caramel Pumpkin Parfaits are the ultimate autumn indulgence, combining creamy pumpkin, spiced gingersnap crumbles, and a decadent salted caramel sauce. Each layer brings a different texture and flavor, making every spoonful a delight. These parfaits make an elegant and simple-to-serve dessert for holiday gatherings or cozy nights in. Perfect for Thanksgiving or any fall celebration, these parfaits are easy to make but look like they came from a dessert shop. The combination of warm spices, creamy layers, and sweet caramel is perfect for satisfying any autumn dessert craving. Make sure to prepare extra salted caramel to drizzle on just about everything!

[blizzardfluffykpop]

Silly One

Summary: Making a late-night ingredient grocery trip together, leads to a snowball fight.

Oneshot

Fluff, Established Relationship au

Word Count: 1,848 

Changkyun (I.M) X Reader

[Mentions: Kihyun]

Requested: heya! how does prompt 11 with monsta x changkyun sound? —--- im thinking maybe he starts a spontaneous snowball fight because reader did or said something astronomically dumb, or vice versa, or something else along those lines. up to you! happy writing~ looking forward to it ^_^

Prompt: 11. "Snowball fight!"

[A/n: Thank you @zedwards for helping me further envision what you wanted to read! It was a lot sweeter and softer with your ideas! I hope you enjoy this!]

------

You’re sitting on the couch, starting to grow bored of the TV series you're watching. You look over to see Changkyun take off his headphones, taking a break from his game, and he says, “The boys are tired of gaming.” You nod, looking at the clock. It’s seven at night, and you smile as you see his eyes light up, “You know what we’ve never done?” You tilt your head at him, waiting for him to continue, and he smiles, “What do you say to us making cookies and fudge together, tonight?” You gasp, “We’ve never done that!” He stands up from his chair, and you get off the couch, pausing your show that was boring you to tears. You follow him into the kitchen and find the cookbooks. “What kind?” “Let’s go with two that are easy.” You nod, and both of you look through the recipes, “Oh, what about chocolate chip cookies?” He nods and shows you a recipe for chocolate fudge. You grin, “Oh, this is only five ingredients. It will be quick!” He nods, and you flip another page in yours. 

While he starts pulling everything out for it, he gasps, “We don’t have two.” You pout as you look up from your cookbook, “What do we have right now?” He shows you the nearly full containers of sugar and vanilla he pulled out. You move past him to search for other ingredients and find you have enough flour for the cookies. You check the fridge, “Oh, I guess we're going on a grocery trip first.” He hums, and you write down a list of everything that the two of you would need to bake. You follow him out the door, and he goes, “Do you think we need the car?” You shake your head, “It’s just going to be cans and some boxes.” You both walk to the store hand in hand. And he pulls you close to him every time a cold gust of snowy wind hits you. 

You both walk the isles and sigh, “You’d think it’d say baking goods on the signs.” You look down, not even scanning them, and he giggles as he goes, “It does.” You quickly look up to see the aisle you were about to pass, says, “Baking goods, oil, sugar, and coffee.” You shake your head, “Well, at least you saw it.” He laughs and leads you down the aisle, and he gets the cocoa from the top shelf as you find the correct chocolate chips. He asks, “Semi-sweet, right?” You nod and see it in the middle, “Big bag or little?” “Big bag, the best part of chocolate chip cookies is the chocolate chips.” You laugh as you agree, and he grabs two cans of sweetened condensed milk. While you get the baking powder and soda. 

You head to the refrigerated aisle and grab some butter and eggs, “Nothing else, right?” He shakes his head, “We have enough salt in our shakers.” You agree, and you take it to the cashier, and they ring you up, and you pay for the total. And then you both begin the walk home, “Oh, the snow stopped coming down, that’s nice.” He agrees, “But there’s more snow on the ground.” 

As you pass by the park, covered in blankets of snow. He goes, “You know how I grabbed sweetened condensed milk?” You nod, “Yeah.” He laughs as he tells you, “It was maybe a year ago now, but I used to think it was just solid milk in a can… Like the consistency of like pudding or jello or something like that.” You stop walking, confused, “What?” He shrugs, “What?” You ask, “You’ve never heard of people using it in their coffee or something like that?” He shakes his head, stopping in his tracks, too, “I drink my coffee black, and I’ve never watched a baking show.” You laugh, “Oh yeah, I forgot you’re weird like that. No sweetener, just coffee.” He pouts and says, “I am not weird. Almost everyone likes it like that!” You shake your head, “Uh, no? Have you ever heard of a frappuccino?” He rolls his eyes, and you gasp, “You rolled your eyes!” He sticks his nose up in the air, acting all high and mighty, “You’re just jealous 'cause you can’t drink it straight.” You set the groceries down while he’s still looking up, form a snowball, and pelt him with it. 

He gasps, looking down at the snow still on his jacket before locking eyes with you and dropping his bags down. You smirk and toss another ball in your hands, ready to throw before hitting his arm this time. “Oh, it’s on!” And he makes a snowball with ease and throws one back. You cackle as you yell, “Snowball fight!” The more you throw, the further you get from the groceries. You scream as he hits you with another snowball before throwing one back at him and missing. He cackles, and you scowl before grabbing another wad of snow and forming it before throwing it, this time landing and hitting his shoulder. He doesn’t miss with either of his snowballs, hitting you near the collar and on the side of the jacket. For every snowball you throw, he throws one back. 

Your fingers start feeling numb, so you give up after throwing another snowball at him. You sit down as the snowball lands in front of his shoes. He throws one back at you as you sit down and misses you completely. You giggle at the failed attempt before calling for a truce. He says it back as he walks towards you. And he leans down in front of you. You go, “Huh?” And he lifts your chin up and kisses you. If your cheeks weren’t rosy from the cold weather, they certainly were now. When he pulls away, he tells you, “That was fun.” You agree, and he goes, “Doesn’t it make sense for condensed milk to be solid?” You laugh, “It kind of does.” 

He smiles as he helps you up, and you ask, “You want to walk back home now?” He nods, and you both walk back to the grocery bags, “It didn’t seem like we were that far from them.” He laughs, “I didn’t think so either.” You trudge through the snow, and he goes, “You don’t think I’m weird for drinking black coffee, do you?” you shake your head, “No, I was just teasing. I think it’s cool that you do. I like my coffee with sweetener. And one of the sweeteners I’ve used around you is condensed milk. That’s why I was shocked that you’ve never seen me do so.” He laughs, “Oh! I thought that was canned milk.” You shake your head in disbelief, “While that may exist somewhere, I definitely get it from the jug.” He laughs, and as you pick up your groceries, you go, “You’re so silly. I love you so much.” He grins, “You are too! I love you so much, (Y/n).” You smile and kiss him before you both walk back to your apartment. 

As you set the groceries down and measure everything out, he asks, “Have you ever made cookies or fudge by yourself?” You shake your head ‘no’, “Do you mind if I call Ki?” You sigh in relief, “I was hoping you’d ask.” He laughs, which makes you laugh as he calls him up. He puts Kihyun on speaker after saying their hellos, “Yeah, Ki, we’re going to make cookies and fudge. Anything we should know?” He goes, “I don’t bake much, but please watch the pot and don’t turn the heat on high for the fudge.” You agree, and he continues, “And please, check that you’ve cooked the cookies before you turn off the oven.” “How do we do that?” He sighs, “You have to stick a knife into one of the cookies and make sure nothing gooey sticks to it. And if they’re golden brown, take them out.” You agree and make mental notes before thanking him, “Be careful, you two.” You hum, and he goes, “We will. I’ll see you on the weekend?” He goes, “Yeah, I’ll see you then! Take care!” You both tell him you will before he hangs up. 

You follow the other instructions to a T, adding in Kihyun’s instructions like they were sprinkles as you make the fudge and chocolate chip cookies. He pours more than half of the bag of chocolate chips into the batter and stirs it in as you plop them onto the tray. It sounds like rocks hitting metal, not like cookie dough landing on foil. You laugh, “How many did you put in?” He grins, “Enough to have one in every microbite.” You cackle, and he puts the first tray in. 

You make the fudge while you both wait, and he butters the pan as you stir it continuously for a minute. When it comes to a boil, you turn off the heat and pour it into the pan. You put it into the fridge, “We have to wait fifteen minutes to cut it, then we get to eat it in thirty.” He pouts, “That’s so long…” You agree, and a few minutes later, the first tray of cookies comes out perfect, just as Kihyun said, except for the chocolate coating the knife. You trade out the trays and sit down while you wait. “Are you excited for our first homemade desserts together?” He smiles, “More than.” 

You come back in when the bell rings, and you cut the fudge up as he places the small tray of chocolate chip cookies in. You put the fudge back in the fridge, and he pulls off a cookie for each of you off the first tray. You bite into it, and it tastes like a chocolatey heaven, with subtle hints of cookie. “Oh, these are so good.” He grins, and you both tap your cookies together, “We have to make these again!” He nods, and you both eat off the warm tray, waiting for the last round of cookies to finish and for the fudge to set.

When the fudge and cookies are done, he puts all the cookies into a jar, saving the hottest cookies for the two of you to eat. You put a few pieces of fudge for the both of you on a plate and hand him one to try after he gets the last cookie in the jar. You both try it at the same time. You gasp, and he exclaims, “Ohh, sweetened condensed milk for the win!” You cackle as you finish your fudge, he plates the hot cookies. And the two of you head into the living room to eat more of the treats you made. He cheers, “I’m proud of us!” You grin, “I am too! Our first baking session together was a success!” He taps his fudge to your chocolate chip cookie, and you both eat the two happily. You lean your head on his shoulder, “Let’s do this again.” He agrees, “Absolutely.” 

[existencebringsonlypain]

budget not-crème brûlée recipe

get vanilla jello pudding mix, follow instructions. maybe substitute a bit of the milk with heavy cream, makes it thicker

put in ramekin

"sprinkle" (douse) with brown sugar (or normal sugar but i liked brown sugar)

broil until sugar seems melted enough

optional step: gaze at the hot metal in your oven and fight the impulse to open the thing and touch it

refrigerate if you care enough. or put in freezer cuz you're impatient

eat, shrug, say "close enough"

unlike this post cuz it's not actually that good

decide next time to just powder brown sugar and not go through the effort

[foodshowxyz]

Avocado Chocolate Mousse

4 servings Prep Time: 10 minutes + chilling time

Ingredients:

2 ripe avocados, peeled, pitted, and mashed

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup (or honey)

2 tablespoons unsweetened almond milk (or your preferred milk)

1 teaspoon vanilla extract

Pinch of salt

Optional Toppings:

Fresh raspberries or berries

Chocolate shavings

Whipped cream (or coconut whipped cream for dairy-free)

Chopped nuts

Instructions:

Combine Ingredients: In a food processor or blender, combine the mashed avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.

Blend Until Smooth: Process the mixture until incredibly smooth and creamy. It should have a thick, pudding-like consistency. Taste and adjust sweetness as needed.

Chill: Transfer the mousse into individual serving bowls or a larger dish. Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and the mousse to set.

Serve: Before serving, top with your favorite optional toppings like fresh berries, chocolate shavings, whipped cream, or chopped nuts.

Tips:

Picking Avocados: Choose ripe avocados that yield slightly to gentle pressure.

Sweetness: Adjust the amount of maple syrup based on the ripeness of the avocado and your desired level of sweetness.

Variations: Experiment with a hint of orange zest, a pinch of cinnamon, or a dash of espresso powder for extra flavor dimensions.

[arecipes]

Oreo Delight Recipe: A Creamy, No-Bake Dessert Everyone Will Love

Looking for an easy, crowd-pleasing dessert? Oreo Delight is a no-bake treat that’s perfect for any occasion. With layers of crushed Oreo cookies, fluffy cream cheese filling, and creamy pudding, this dessert is rich, indulgent, and incredibly simple to make. Oreo Delight is a hit with kids and adults alike, making it ideal for parties, potlucks, or as a weeknight indulgence.

In this article, we'll share the step-by-step process for creating this delicious dessert, along with tips and variations to customize it to your taste.

Why You’ll Love Oreo Delight

Oreo Delight is the ultimate no-bake dessert, combining the best flavors and textures—crunchy Oreo cookies, a light and creamy cheesecake-like filling, and smooth pudding. It’s a layered dessert that looks impressive but takes only minutes to assemble. Because it requires no baking, it’s perfect for warm days or when you need a dessert in a hurry. Plus, it can easily be made ahead of time, making it a go-to choice for entertaining.

Ingredients for Oreo Delight

To make this rich and creamy Oreo Delight, you’ll need:

1 package (14 oz) Oreo cookies (crushed, about 36 cookies)

1/2 cup butter (melted)

1 (8 oz) package cream cheese (softened)

1 cup powdered sugar

1 (12 oz) container whipped topping (such as Cool Whip, divided)

2 packages (3.4 oz each) instant chocolate pudding mix

3 1/4 cups cold milk

Optional toppings:ﾠCrushed Oreos, chocolate chips, chocolate drizzle

Step-by-Step Recipe for Oreo Delight

Step 1: Create the Oreo Crust

Start by crushing the Oreo cookies. You can do this by placing the cookies in a resealable plastic bag and crushing them with a rolling pin, or by pulsing them in a food processor until fine crumbs form. Set aside about 1/4 cup of the crushed Oreos for topping.

In a medium bowl, mix the remaining Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust. Place the dish in the refrigerator to set while you prepare the other layers.

Step 2: Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.

Spread this cream cheese layer evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the next layer.

Step 3: Prepare the Pudding Layer

In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the pudding thickens. Allow the pudding to sit for a few minutes to set fully.

Once the pudding is set, spread it evenly over the cream cheese layer.

Step 4: Add the Whipped Topping

Spread the remaining whipped topping over the pudding layer, making sure to cover the entire surface of the dessert.

Step 5: Garnish and Chill

Sprinkle the reserved crushed Oreos over the top of the whipped topping for a decorative and crunchy finish. You can also add mini chocolate chips or drizzle melted chocolate on top if you want extra indulgence.

Chill the Oreo Delight in the refrigerator for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.

Tips for Making the Best Oreo Delight

Chill for better texture: Allowing the dessert to chill for several hours (or overnight) helps the layers set and ensures the flavors blend together perfectly.

Use a hand mixer: For a smooth cream cheese layer, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until there are no lumps.

Try different flavors:ﾠWhile chocolate pudding is classic for Oreo Delight, you can experiment with other pudding flavors like vanilla, cheesecake, or even peanut butter.

Customize the toppings:ﾠAdd more texture and flavor by topping the dessert with a variety of garnishes such as caramel drizzle, chopped nuts, or sprinkles.

Make it ahead:ﾠOreo Delight can be made a day in advance, making it perfect for gatherings when you need to prep a dessert ahead of time.

Why This Recipe Works

The layers of this Oreo Delight create a balanced dessert that hits all the right notes—sweet, creamy, crunchy, and chocolatey. The buttery Oreo crust adds a crunchy base, while the cream cheese layer adds a tangy creaminess that pairs perfectly with the rich chocolate pudding. The whipped topping gives it a light, airy finish, making the dessert rich but not overly heavy. The contrast of textures and flavors makes each bite a delightful experience.

Serving Suggestions for Oreo Delight

For gatherings: Oreo Delight is a fantastic dessert for potlucks, parties, or family gatherings. It’s easy to transport and can be made in a large batch.

As a holiday treat: This dessert is a great addition to holiday dessert tables. Add festive toppings like crushed peppermint or colored sprinkles for a seasonal touch.

For special occasions: Oreo Delight is a fun and indulgent treat for birthdays, celebrations, or just a weekend indulgence. Its no-bake simplicity makes it a stress-free option.

Conclusion

Oreo Delight is the ultimate no-bake dessert for anyone who loves rich, creamy, and chocolatey treats. With layers of Oreo crumbs, cream cheese filling, and chocolate pudding, it’s an indulgent yet easy-to-make dessert that’s perfect for any occasion. Whether you’re preparing it for a party or as a special treat for your family, Oreo Delight is sure to become a favorite.

[beautyandlifestyleblog86]

Fig And Chia Seed Pudding

Ingredients:

* 1 cup chia seeds

* 2 cups almond milk (or your preferred milk)

* 1/2 cup chopped dried figs

* 1 tablespoon maple syrup

* 1/4 teaspoon vanilla extract

* Pinch of cinnamon

Instructions:

▫️In a bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon.

▫️Cover the bowl and refrigerate for at least 3 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like texture.

▫️Just before serving, stir in the chopped dried figs.

Enjoy this creamy and nutritious pudding as a healthy breakfast or snack. For extra flavor and texture, top with fresh berries, nuts, or a drizzle of honey.

Why this recipe is good for digestion:

* Fiber: Figs and chia seeds are both excellent sources of fiber, which helps regulate digestion and promotes bowel health.

* Probiotics: Chia seeds contain a natural prebiotic fiber that can support the growth of beneficial gut bacteria.

* Antioxidants: Figs are rich in antioxidants, which can help protect the digestive system from damage.

* Hydration: Almond milk provides hydration, which is essential for optimal digestive function.

[n0morev1olenc3]

Hey guys! Here is a quick recipe for my FAMOUS Prim Pudding!

Gather shit in a bag, place in bowl, pour 2 1/2 cup milk and 1 cup of sugar into bowl, whip until light and fluffy, pour can of condensed milk, whip again until smooth, refrigerate for 20 minutes. Take out of fridge and serve in bowl.

Hope this helps! It’ll get your neighbors wowing!!

[bakingtherapy]

Breakfast with Cordelia #48 Guy Pie

Sul Sul, gerbits. I just felt like being Yamachan today because why not. Today I am going to share with you one of my favorite Harvest Fest pies. 

It is called Guy Pie. It is a combination of chocolate, coconut, and banana cream pies. It is a very rich pie that tastes amazing after you have stuffed yourselves with turkey. 

My parents were watching ABC’s Good Morning America in 2004 right before Harvestfest. The cook Emeril Lagasse was doing a “ Pie of Emeril’s Eye” recipe contest. And this pie was the one that won that year. 

My mom thought that she would make it that year, just to see if it was a good pie or not. And it was a hit. Year after year we would make it. And after a few years of making it with my mom, she asked me if I wanted to make it myself. 

This was both exciting and terrifying, but I ended up making it. And it tasted good. After that year, that was my contribution to Harvestfest. 

There are a few things that we have changed to make this recipe our own. The first thing that we changed was the crust. The recipe calls for a regular pie crust, but we determined that we like making a graham cracker crust for the Guy Pie. 

The recipe will be in the description down below. 

 Once you get the graham cracker crust together you are going to slice up your bananas and place them along the bottom of the pie crust. Then place it in the refrigerator until the pudding is done. 

Now you are going to stir together your sugar, cornstarch, and salt in a salt pan. Make sure you don’t turn your heat on now unless you want Carmel. Don’t do it. 

Blend in your milk and egg yolks and gradually stir it into the sugar mixture. 

You are going to cook over medium heat, stirring constantly, until the mixture thickens and boils. Do not worry, it will take a very VERY long time to boil and thicken. Just remember to keep stirring. 

Once it is thickened and boiling you are going to continue stirring it for 1 minute. And then remove it from the heat. 

Add your butter, chocolate, coconut, and vanilla. Immediately pour the custard into the pie crust that has the bananas. 

Cool the pie for at least 2 hours.

Once it is chilled you can serve it with whipped cream and sprinkle it with a grated chocolate bar on top. 

Oh my gosh. Is this pie supper sweet? But at the same time so good. We only bake this pie one time of the year. Because if we had it more than one time, we would have health issues. It’s fine if it is just one day though. 

I hope that you like this recipe. Feel free to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag. 

Show the original author some 💖💖💖 Robby's Traditional Recipes

Printable version of this recipe: on the blog

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[yummcook]

Supangle: Turkish chocolate dessert

Supangle is a different dessert that has Turkish origin and its excellent taste and color will add a lot of beauty to your party table. It is quick and easy to prepare and is a suitable option after a meal or as an evening meal.

Most of the desserts are made from dairy products, such as saffron pudding, the recipe of which you can find on this site, and make sure to use fresh and healthy ingredients. This dessert has many fans in Turkey and milk is used in it. You can also prepare this dessert at home and in this article we have prepared the easiest recipe for you.

Necessary ingredients to prepare Supangle: Turkish chocolate dessert

Milk is one of the main ingredients of Supangle, and if you use high-fat and high-quality milk, you will give this dessert a more delicious taste.Milk2 CupsHouseHalf a cupCorn starchHalf a cupSugarHalf a cupCocoa2 SpoonsEgg yolk1Butter25 GramsChocolate50 GramsVanilla5 Drops

How to prepare Supangle: Turkish chocolate dessert

Step 1

Heat the milk in a suitable container and first add corn starch and sugar along with cocoa powder and mix until the corn starch dissolves in it.

Step 2

Add the egg yolk and vanilla to the ingredients and stir until it thickens a little and add the chocolate to the ingredients until it melts. If you like the taste of the dessert bitter, you can use dark chocolate, or if you want it to be sweet, use sweet chocolate.

Step 3

At this stage, add butter and cream to the ingredients and mix together, remove from heat until the temperature decreases, pour into suitable molds and put in the refrigerator for two hours.

Benefits of Supangle: Turkish chocolate dessert

High protein and calcium

Improve bone growth

Energy supply of the body

Improve brain function

Disadvantages of Supangle: Turkish chocolate dessert

High fat

Increased blood sugar

Weight gain

Digestive problems

Conclusion

Supangle is a very tasty dessert that is loved by all ages and is a nutritious food for children. You can not use cocoa and chocolate in it and make it white or decorate it in two colors in glass molds. The human body needs sugar during the day and night, and using these delicious foods can supply the body’s blood sugar and give you plenty of energy. Make this delicious dessert and share your thoughts with us.

[the-salty-avocado]

POTS Meal Plan 1🧂

Meal One: Chinese Steamed Egg 🥚

This meal can be made with a lot of salt! Plus it has practically no carbs, can be made wheat free, and has protein!

Ingredients:

1 egg

1/2 cup broth of choice (this adds more sodium)

1/2 tsp gluten free soy sauce (soy sauce often has wheat as a filler so buy gluten free options)

1/2 tsp maple syrup

Chives or green onion if feeling fancy✨

Pre cooked small shrimp 🍤 if feeling up to it! (This adds extra protein and salt. Frozen shrimp actually has a good amount of salt!

Instructions:

Whisk your egg and broth together

Pour through a sieve into a microwave safe bowl. I learned that a wider shallower bowl makes it more silky. The pictured dish was when I used a cereal bowl and it was tasty but not as good.

Cover with Saran Wrap and poke three holes

Microwave on 50% power for 5 minutes

Let it sit in the microwave for a minute if two when done cooking

Once you remove it run a knife through it in a grid pattern

Top with soy sauce, maple syrup, and chives and shrimp if using

Meal Two: Tuna Salad 🐟

This is a salty option that requires no cooking!

Ingredients

1 small can tuna (canned tuna contains a good amount of salt and protein)

Some mayo

Some mustard

Relish or chopped up pickles for extra salt

A pinch of salt. I use Baja Gold mineral Salt. Sea salt is supposed to increase blood pressure slightly more than table salt. At least that was what I was told by a registered dietitian

Just mix together and eat or serve on gluten free crackers or celery sticks.

Meal Three: Cottage Cheese and fruit 🍎

Ingredients

Cottage cheese

Fruit of choice (I like apple the best)

Optional - dark chocolate chips

Just mix and enjoy! 😉

Meal Four + Five: Tuscan Salmon 🍣

So meal four and five are the same dish. Simply cook and divide into two small portions.

Ingredients:

2 slices bacon

One 4 oz salmon fillet

1/4 yellow onion, diced

1 tsp garlic, minced

1/4 C chicken broth

1 Tbsp sun dried tomatoes

1 1/2 Tbsp heavy cream

A sprinkle of spinach (just eye ball it)

Instructions

Chop onions and bacon

Cook chopped bacon in a sauce pan over medium heat. Over from pan when done but leave fat in pan

In bacon fat, cook onions until translucent.

Add garlic and stir for about 30 seconds

Add broth, sun dried tomatoes, and bring to a boil then add cream

Add salmon skin side down, bacon, and sprinkle spinach around it. Cover and cook for 4-8 mins. Salmon should be 145 F or 63 C

Meal Six: High Protein Chia Seed Pudding 🍧

Ingredients

1 C Greek Yogurt

3/4 C milk of choice

1/4 C chia seeds

1 Tbsp honey

1/2 tsp vanilla extract

Pinch of salt

Pinch of cinnamon (it’s anti inflammatory!)

Instructions

Mix in a large bowl and cover and refrigerate for at least 4 hours. It will make many servings.

Topping ideas! Nut butters, fruit, jam, dark chocolate chips, nuts 🥜

If you are on the go, here is my travel snack list! 🏃‍♀️💨

[elenadoeslife]

Monday, July 1st 2024 - day 1

This morning I did my first weigh-in. I plan on checking my weight once a month, depending on when I'm staying with my parents (I don't own a scale for mental health reasons, so I can only check my weight here);

I ordered a tester pack for some new vitamins. Before I used gastric bypass vitamins, but now they offer vitamins specifically for the mini gastric bypass;

I made a grocery list for this week's food prep;

I decided to quit smoking. Mostly because it's just way too expensive and I want to save up money for our new place, but since it'll also be good for my physical health, I figured I'd add it to this list. Smoking the last one as we type;

I tried making a cold brew protein coffee (lactose free milk, refrigerated coffee and a quarter of a scoop of vanilla protein powder) and it actually tastes pretty good;

I picked up some high protein pudding while I was getting groceries for my mom. I've wanted to try this brand for ages, so I bought 2 flavors. Already tasted one (chocolate) and it was great;

I was supposed to eat pizza for dinner, but I'm gonna have a whole wheat bun with a boiled egg and cheese instead - progress;

This evening I'm having coffee with my cousin, aunt & mom for my cousin's birthday tomorrow. Afterwards I'm taking the train back home;

I made a cute lil' wallpaper from a picture that I took last week. Added a quote for the ~vibes~.

[kushblazer666]

This is The Best Fatbomb Fluff!!! It is my go-to when I'm craving something Chocolate and Sweet!!

FLUFF

1 1/2 cups heavy whipping cream

2 tbsp cream cheese

(I use 3- 4 Tbsp)

1 box sugar free pudding (your choice) l use cheesecake flavor

1/2 cup Lily's milk chocolate chips (I use about a cup and mix 1/2 milk chocolate and 1/2 semi-sweet chips)

In a medium bowl, blend heavy whipping cream, cream cheese and pudding until fluffy.

Fold in chocolate chips.

Enjoy!!

keep refrigerated

[theprecuresystem]

Pro-curetember Day 24: Baking/Cooking!

Bonjour~! For today's prompt, I thought I'd give us all a lovely Animal Sweets recipe from Kirakira Pretty Cure A La Mode Episode 37, translated into English~. We'll be looking at the Hamster Pumpkin Pudding recipe! It's noted as a two star difficulty out of three, so keep that in mind.

Let's・La・Mazemaze!

What you'll need

For the Pumpkin Pudding:

1 Baby Pumpkin (This one was a palm-sized sweet and fluffy pumpkin, using about 500g of its innards)

2 Tbsp of Brown Sugar

100ml (3/5 Cup) of Milk

1 Medium Egg

15g (1/2 oz.) of melted, unsalted butter.

A little bit of vanilla oil

For the Caramel Sauce:

30g Granulated sugar

1tsp water

1tbsp boiling water

For the Sweet Pumpkin Hamster Decoration (Makes 6-8):

1/4 pumpkin (about 200g or 7oz)

10g (1/3 oz) unsalted butter

2 tbsp brown sugar

A little cinnamon

2 tbsp beaten egg

2 tbsp katakuriko (You can use potato starch)

6-8 almonds

Chocolate Icing Pen

Yellow Icing Pen

For your pre-preparation step, place baking paper on a baking sheet, and preheat your oven to 200 Celcius (or 392 Fahrenheit).

Step One

Wrap the whole baby pumpkin in plastic wrap, and microwave it in a 600W microwave for about 3 minutes. Remove the plastic wrap, cut off the top third, and remove the seeds and pulp with a spoon.

Step Two

Wrap the container and lid you just made in the plastic wrap again. Microwave once more in a 600W microwave for 1-2 minutes. Remove the plastic wrap, and being careful not to tear the skin, hollow out the container and lid. Note that the microwaved pumpkin will be very hot, so be careful when removing it!

Step Three

Put the hollowed-out pumpkin's flesh (that you removed in step 2) into a blender, along with the brown sugar, milk, eggs, and melted butter. If you don't own a blender, mash the pumpkin flesh thoroughly with a fork, then mix in the other ingredients.

Step Four

Beat your mixture from Step Three in a bowl, and add in the vanilla. Strain the mixture through a sieve once, back into a bowl.

Step Five

Place a steaming plate or dish in a pot filled with water (not the amounts included in the recipe). Place a sheet of baking paper on top, then place the Pumpkin Container you made in Step 2 on top of this. Pour in the pudding mixture you made in step 4, and steam for 2 minutes over high heat, then for 20 minutes over very low heat. Allow it to cool in the pot, then place in the refrigerator to chill. Freshly made pudding is very soft, so letting it cool in the pot without moving it is essential! Main Pudding is done!

Step Six

Time for the caramel sauce! Put granulated sugar and water in a saucepan, stir thoroughly, and then place on medium heat. Shake and tilt the pan to dissolve the sugar, as stirring can make the sugar harden and become gritty. Avoid stirring!

Step Seven

Once it has taken on a deep color, has turned fragrant, and is slightly smoking, turn off the heat and add in the boiling water. Be careful, since steam rises! It's safer to use a container with a handle when adding boiling water. Sauce is done!

Step Eight

Time to make the sweet pumpkin! Remove the seeds and pulp from the quarter pumpkin with a spoon, and remove the skin with a knife, before cutting into bite-sized pieces. If you're young, ask a grown-up for help with the knife! Place the pumpkin on a heat-resistant plate, loosely cover with plastic wrap, and heat in a 600W microwave for 4 minutes.

Step Nine

Put the pumpkin you heated in Step Eight into a bowl, and mash with a whisk. While it's still hot, add the butter, brown sugar, cinnamon, and half of the beaten eggs, and mix.

Step Ten

Add the katakuriko (or potato starch) to the mixture you made in Step Nine, bring it together with your hands and divide it into 6-8 equal parts. Shape the hamster's body and hands, as well as some small stars, and arrange the paws in front of the hamster's head on a baking sheet, then brush with the remaining beaten egg. If the mixture is still too soft to shape, add more katakuriko (or potato starch) to adjust it.

Step Eleven

Half the almonds to make small ears, and place them on the pumpkin hamster's head that you made in step 10. Bake in a preheated oven at 200 Celsius (or 392 Fahrenheit) for 8 to 10 minutes, then allow to cool. Be careful when removing them from the oven, as they'll be hot!

Step Twelve

Dip a chocolate pen in hot water and cut the tip, and use it to draw the eyes, nose, and mouth of the hamster on the pumpkin hamster. Use the yellow chocolate pen to draw the eyes and mouth of the jack-o-lantern on the pumpkin container. If it's too difficult to write directly on the pumpkin itself, you can write on a baking sheet and place it in the refrigerator to cool before applying.

Step Thirteen

Place the pumpkin hamster on top of the pumpkin pudding, and the pumpkin stars between its paws. Finish by pouring the caramel sauce over the top, and serving while in the pumpkin container on whatever plate you wish.

This was tough to translate, but I hope you all appreciate the thorough and detailed description of the method of making this hamster pumpkin pudding today! It was a lot of work, but it'll be worth it! Let's all make something tasty in the upcoming months, alright? Régale-toi bien!

Procuretember Event by @pro-curetember