Refrigerator: Vanilla or Horchata Chia Pudding

Chia seeds are incredibly small, amazing and alien.

 

By Magister Mathematicae - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15245222

While I sprinkle Chia on many dishes, but Chia pudding has become a favorite dish.

 

 

Refrigerator: Vanilla or Horchata Chia Pudding

(Adapted from: https://www.allrecipes.com/recipe/222058/chia-pudding/)

 

 

Ingredients:

1 Cup Dry Milk mixture (Lactose free)
1/3 Cup chia seeds
1/2 TBspn white sugar
1 Capful vanilla extract

Or just use 1 Cup of Horchata and eliminate, sugar and vanilla.

Makes about 11oz.

 

 

Process:

Combine milk, chia seeds, sugar, and vanilla extract in a container with a lid.

Stir to mix thoroughly.

Add lid.

Put in frig overnight.

 

The Chia seeds will absorb the liquid, expand and jellify.

The next day, serve pudding, offer various toppings like: fresh fruit, dried blueberries, raisins, crushed nuts, sesame seeds or other items.

Over time, the pudding will thicken, add more liquid to keep it the consistency desired.*

*The more milk/Horchata I added, the more pudding I had as the Chia continued to expand.

No Bake: Blueberry Cream Cheese / Yogurt Refrigerator Dessert

No Bake: Blueberry Cream Cheese / Yogurt Refrigerator Dessert

Ingredients: 

 

8 Sugar cookies

1/2 8oz Package Cream Cheese

2-4 oz Plain yogurt

4-6 TBspns Canned Blueberry pie filling

Process:

In a bowl, mix cream cheese and yogurt together.

Stir until smooth.

Add more yogurt to make mixture thinner, if desired.

In a dessert or small bowl, add a layer of 4 roughly crushed sugar cookies.

Add a thin layer of cream cheese/yogurt mixture. It is not necessary to use all the mixture.

Smooth layer out to sides of bowl.

Add blueberry filling, spread fulling to sides of bowl.

Top with a layer of crushed sugar cookies.

Refrigerate overnight.

No Bake - Refrigerator: Mug O’Chocolate Cream Cake

 

Now, when I look at an interesting recipe, I think, "Can I make this into a Mug Recipe?"

Lucky for me, with this recipe, you can make a mug version.

No Bake - Refrigerator: Mug O’Chocolate Cream Cake

(Adapted from: https://www.olivemagazine.com/recipes/baking-and-desserts/coffee-and-cream-fridge-cake/)

Pre-preparation:

Make 1/4 cup of strong coffee:

Add 2 heaping Tspns of instant coffee to 1/4 cup of hot water.

Stir.

Ingredients:

A dribble vegetable oil
5 oz light cream*
1.5 oz coffee concentrate
1 Tspn Chocolate milk powder mix and extra for garnish
2 Tspns confectioner sugar
1 Tspn Vanilla flavoring (optional)
Sugar cookies, crushed


Process:

In a measuring cup, add cream, coffee concentrate, chocolate powder, 2 Tspns confectioner sugar, and vanilla flavoring.

Mix thoroughly. 

Whip until it froths.

In a large mug, add vegetable oil, swirl oil to coat bottom and sides of mug.
Add a layer of some of the crushed sugar cookies.
Add a layer of some of cream mixture.
Repeat layers until mug is almost full
Make last layer cream mixture.
Chill overnight.

Prior to serving, sprinkle with chocolate milk powder and some crushed sugar cookies.

 

I liked it. It was creamy, cakey, chocolatey, and coffeey.

Next time, I won't crush the sugar cookies into crumbs, I'll keep them a little chunky.

 

*I struggle to understand the differences in creams.

 This is the light crema I used:

 

According to Spruce Eats, a light cream has 20% butterfat.

https://www.thespruceeats.com/understanding-different-kinds-of-milk-and-cream-3050535