all things food
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!
This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.
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One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.
When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏
You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:
This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.
This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!
Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!
If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.
See how we calculate recipe costs here.
Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.
Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.
Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.
Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.
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This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping.
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Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!
Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.
If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish.
Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.
See how we calculate recipe costs here.
Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
The thickened chocolate mixture should look like this.
Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.
Add 3 tablespoons of butter. Whisk until smooth.
Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top with whipped cream topping, slice into eight pieces, and enjoy!
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This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it’s great for meal prep, too!
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Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌
If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!
This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:
Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!
After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.
See how we calculate recipe costs here.
Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).
Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.
Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.
While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.
Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.
Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.
After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.
After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.
The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!
I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!
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Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.
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These Coconut Cream Pie Bars are so decadent that I could eat them for breakfast, lunch, and dinner. (And by could, I mean I HAVE.) They’re made with a buttery vanilla cookie crust and a rich and velvety coconut cream filling and topped with dollops of vanilla-scented whipped cream. You get 24 slices from this easy Coconut Cream Pie Bars recipe, so it’s perfect for a school bake sale or a large get-to-gether. I’m obsessed!
Coconut Cream Pie Bars are basically a simplified Coconut Cream Pie. Instead of making a pie crust and blind baking it, I use a cookie crust that comes together in seconds. I put the most work into the filling, steeping coconut milk with coconut flakes to really punch in on that tropical flavor. The flakes are strained out to create the silkiest texture, and the whole thing is topped with canned whipped cream (which can withstand a hot summer day without liquifying). The final touch is a generous sprinkle of crunchy toasted coconut flakes.
This recipe scores a 100 for convenience. You can make the crust and fill it with custard a day ahead, then refrigerate until it’s go time. You can even freeze it up for up to three months. Just leave the whipped cream topping and coconut flake garnish for when you’re ready to serve. Here’s what you need to make Coconut Cream Pie Bars:
Place leftover bars in an airtight container, top with a piece of parchment paper, seal, and refrigerate for up to 3 days or freeze for up to 3 months. If you plan on making the bars to freeze for later, skip the whipped cream topping and coconut flake garnish. Pour the custard into the cookie crust and refrigerate it until it sets. Then top it with a sheet of parchment directly on the surface, wrap it in two layers of aluminum, and keep it in an airtight container (or wrap it in plastic.) Thaw the frozen bars in the refrigerator before topping them with whipped cream and garnishing them with coconut flakes.
See how we calculate recipe costs here.
In a blender or food processor, blend the 8 ounces of vanilla wafers into a sandy consistency. Mix in 1/2 cup of melted butter and a pinch of salt until the cookie crumbs are completely saturated and have deepened in color.
Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don’t have an 11×7-inch dish, use any square or rectangle dish with a 10-cup volume.
Add the 1 1/2 cups of unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don’t burn. Remove them from the pan when they are golden brown.
Add 1 cup of toasted coconut flakes, one 14oz. can of condensed milk, one 12oz. can of evaporated milk, two 13.5oz. cans of coconut milk, 1/4 teaspoon of salt, and 3/4 cup of flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
In a small bowl, add 2 tablespoons of water to the 3 egg yolks. Mix in the 1/4 cup of cornstarch to create a slurry, then add it to the milk mixture. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
Take the pan off the heat and add the 4 tablespoons of butter and 1 teaspoon of vanilla extract. Mix until the butter dissolves.
Strain the mixture through a fine-mesh sieve directly into the chilled crust.
Refrigerate until set, about 2 to 3 hours.
Top with 2 cups of whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.
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These BBQ Wings are super easy to make and are so delicious and tangy, everyone at the table will lick their fingers squeaky-clean.
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These oven-baked BBQ Wings are so tangy and delicious, they had everyone in the studio licking their fingers and reaching for seconds! If you’ve never made BBQ Chicken Wings in the oven, it’s ridiculously simple to do and super-economical. This recipe for BBQ Wings is an excellent choice for a casual weeknight meal and because it’s easy to double or triple, it’s even more fabulous for a party! (I mean, is it even a party without chicken wings?)
If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned in several spices, coated in BBQ Sauce, and cooked in an oven until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)
These wings are fairly simple to make and the results will knock your socks off. (You should probably just make a double batch.) Here’s what you’ll need for my recipe for BBQ Wings:
BBQ Chicken Wings are a whole vibe! Of course, they pair perfectly with Homemade Mac and Cheese, Easy Creamy Cole Slaw, or Microwave Corn On The Cob. But also try serving them with dishes that aren’t traditional, like Tostones (Fried Green Plantain), Ensalada de Aguacate (Avocado Salad), or Yuca En Escabeche (Pickled Yuca). I prefer serving my wings hot, but you can def serve them cold. Just don’t skip serving them with sauces! My favorites are Ranch Dressing, Comeback Sauce, and Honey Mustard.
Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.
See how we calculate recipe costs here.
Pat 2 pounds of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 teaspoons of salt with 2 teaspoons of baking powder. Toss the dried chicken wings in this mixture until evenly coated.
Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss the wings in this mixture until thoroughly coated.
Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.
Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.
Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.
Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!
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Nothing says summer like a slice of key lime pie! We’ve given this classic treat an undetectably vegan and (optionally) gluten-free makeover, and it’s kind of epic how much it tastes like the real deal. It’s perfectly tart, refreshing, and decadent all…
Nothing says summer like a slice of key lime pie! We’ve given this classic treat an undetectably vegan and (optionally) gluten-free makeover, and it’s kind of epic how much it tastes like the real deal. It’s perfectly tart, refreshing, and decadent all at the same time. We’re pretty sure you’ll find any excuse to make it.
Just 9 ingredients required and perfect for sharing with family and friends!
Make this easy and delicious Cherry Sauce recipe for a sweet and tart topping for your favorite desserts or as a filling for Cherry Turnovers!
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This sweet and tart Cherry Sauce is a delicious and simple way to add a fantastic finishing touch to your desserts. It’s ridiculously versatile and an absolute knockout drizzled over ice cream, cakes, or pancakes. This easy Cherry Sauce recipe is made with frozen sweet cherries, so it’s also incredibly budget-friendly. But you can also use fresh sweet cherries, which are really easy on your wallet when they’re in season. Win!!
Cherry Sauce is a tangy syrupy dessert dressing made with fresh or frozen cherries. It can be served warm or cold as a topping for ice creams, pancakes, waffles, flan, and cheesecake. This easy cherry sauce recipe is also wonderful drizzled over chocolate, lemon, and vanilla cakes! It can also be used as a filling for Cherry Pie and Cherry Turnovers. (OMG, am I making a Cherry Sauce-inspired dessert table at my next brunch? Don’t doubt it!)
I love that you can cook this yummy Cherry Sauce in about fifteen minutes with very minimal effort. And then all you have to do is not eat it all in before you pour it over your favorite dessert. (That’s a lot harder than it sounds. Trust.) Here’s what you’ll need to make this easy Cherry Sauce recipe:
Cherries pair perfectly with the flavor of almonds, lemon, orange, cream, caramel, cheese, vanilla, and chocolate. These are just a few of the recipes it will take over the top:
Once the sauce has cooled, refrigerate it in an airtight container. It will keep for up to 2 weeks. You can also freeze Cherry Sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight.
See how we calculate recipe costs here.
Place a medium-sized pot over medium heat. Add 2 cups frozen cherries, 1/2 cup sugar, 1 pinch of salt, and 1/2 cup of water. Stir to incorporate and bring the mixture to a soft boil.
Use a vegetable peeler to zest 1 lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the lemon juice to the pot.
In a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved and creates a slurry. Add the cornstarch slurry and stir until incorporated. Boil the sauce for at least one more minute to activate the cornstarch.
Continue to stir until the syrup in the cherry sauce is bubbling softly and has thickened enough to coat the back of a spoon. Take the cherry sauce off the heat, allow it to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!
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This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!
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This buttery old-fashioned peach cobbler hits! Juicy summer peaches and a crispy cake-like topping will always be a crowd-pleaser, which is why this homemade peach cobbler recipe is perfect for any occasion, from a simple weeknight dessert to the star of the potluck. Plus, you can make it with fresh, canned, or frozen peaches, so it’s an easy recipe that’s also easy on your wallet! (It comes in at under a dollar a serving! Woot!!)
Peach Cobbler is often credited as a dessert created in the American South, but it’s actually Native American in origin. This dish of sweet, juicy summer peaches baked with a simple buttery batter is so easy to make and so yummy it’s almost criminal. Be warned: it smells so good that your loved ones will beg to devour it straight from the oven. Let it rest a few minutes before you dig in because it’s LAVA HOT. I speak from experience.
You might want to double this recipe for Peach Cobbler because it will go fast, and you might have some feelings about that. I recently had two teenagers destroy the whole thing before I finished my first serving, and I was inundated with waves of deep resentment. Here’s what you’ll need to make Peach Cobbler:
Warm Peach Cobbler pairs perfectly with our easy recipe for No-Churn Strawberry Ice Cream or double down on that peach flavor and make our amazing No-Churn Balsamic Peach Ice Cream. You can also drizzle it with our Easy Caramel Sauce or a few tablespoons of silky Blueberry Sauce. I love it topped with our Homemade Whipped Cream and Small Batch Crunchy Candied Walnuts.
Peach cobbler is good for up to three days. Since it contains dairy, you’ll want to refrigerate it after it cools in an air-tight container. If you have leftovers, try to enjoy them within a day, as the flavors and textures dull quickly. You can also freeze peach cobbler. Cool it before storing it in an air-tight container with parchment paper on the surface. It will keep for up to 3 months.
It’s best to reheat peach cobbler in a 350°F oven until steaming. If reheating from frozen, it’s fine to put the cobbler in the oven straight from the freezer. While you can reheat peach cobbler leftovers in a microwave, the texture of the cobbler will change. If you choose to go the microwave route, heat it in 30-second increments until steaming.
See how we calculate recipe costs here.
Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the 6 sliced peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.
Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix 1 teaspoon of cornstarch with 1 tablespoon of lemon juice to create a slurry, then add it to the peaches and mix in well. Turn the heat to mid-high and bring to a boil.
When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.
Add 8 tablespoons of melted butter to the pie dish and add the cooked peaches and their juices to the dish.
In a large bowl, mix the 1 1/2 cups flour, 1 cup sugar, 1/2 cup sliced toasted almonds, 1 1/2 teaspoons baking powder, 1/4 teaspoon cinnamon, 1 pinch nutmeg, and 1/4 teaspoons salt. Stir in 1 cup milk and 1 teaspoon vanilla and mix lightly, just until a batter forms.
Pour the batter on top of the peaches. The butter will rise to the top. I prefer a buttery, crispy topping, so I don’t stir the batter into the peaches. If you’d like to have some of the peaches popping through the topping, mix it lightly into the peaches.
Bake until the cobbler is golden brown, about 35 minutes. Let it cool for a few minutes before serving and collecting ALL OF THE COMPLIMENTS. For the most amazing experience, top it with ice cream or whipped cream!
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Maizena is a silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s budget-friendly and comes together in minutes!
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Maizena is a delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s ready in minutes! It’s also ridiculously easy on your wallet and comes in under a dollar a serving. My mother used to make it for me when times were really, really tight. It was so mouthwateringly luscious I had no idea it wasn’t a fancy treat.
Maizena is a popular Latin milk-based breakfast pudding that gets its name from the brand of cornstarch it’s thickened with. It’s flavored lightly with vanilla and cinnamon and sweetened with granulated sugar. Like any pudding, you can eat it cold, but it’s traditionally consumed while steaming hot. The Maizena I grew up eating was a stark white color. I mix cinnamon and a touch of nutmeg into mine while it cooks to deepen its flavors. This gives my recipe for Maizena a creamier color.
You can get this easy, budget-friendly, and ridiculously delicious breakfast pudding on your table in no time! Here’s what you’ll need:
Whole Milk– is preferred because the fat content helps create a silky mouth feel. But you can use evaporated milk or plant-based milk. If going the plant-based route, make sure you use fatty milk like coconut, soy, or macadamia. It helps create the velvety texture Maizena is known for.
Heavy Cream- adds a satiny finish. If you don’t have cream, just substitute it with a cup of whole milk and a tablespoon of butter. You can also substitute heavy cream with unsweetened coconut cream if you don’t do dairy.
Sugar– granulated sugar is the standard but feel free to use your favorite sweetener. Honey, brown sugar, and agave are all great options.
Cinnamon, Nutmeg, and Vanilla – add earthy flavor, floral notes, and depth. If you want to steer from traditional flavors, you can also use apple pie spice, pumpkin pie spice, orange zest, lemon zest, or mix in some chocolate syrup.
Cornstarch– thickens the pudding and gives it a beautiful glossy finish. If you don’t have cornstarch, you can use double the amount of flour, but the consistency won’t be as silky, and you’ll have to cook it longer to get the taste of raw flour out of the mix.
Maizena is best eaten hot and fresh, but you can store it and reheat it. It will last up to 5 days in the fridge. Freezing is not recommended. Place Maizena in an air-tight container with a sheet of plastic or parchment directly on the surface to prevent a thick skin from forming. Before reheating it, mix in a tablespoon of milk per cup to help loosen it. You can warm it in a microwave in 30-second increments until steaming.
See how we calculate recipe costs here.
Place a large heavy-bottomed pot over medium heat. Add the 4 cups of milk, 1/4 cup sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, and 1/2 teaspoon vanilla. Mix to incorporate.
Add 1 cup of heavy cream to a bowl and mix in the 1/4 cup of cornstarch until no lumps remain.
Whisk the cornstarch mixture into the milk mixture little by little.
Bring the mixture to a boil and continue to whisk until the milk is pudding consistency, about 3 to 5 minutes. The pudding should coat the back of a wooden spoon and have clearly defined edges when a finger is run through it.
Serve Maizena hot with a bit of cinnamon sprinkled on top. Then give yourself a pat on the back for making a delicious breakfast from scratch without breaking the bank!
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