Don’t bother with pudding cups from the store. This homemade tapioca pudding will make you feel like you’re back in your grandma’s kitchen with every delicious bite! There is something special about the soft texture of small tapioca pearls in a creamy custard that no ready-made mix can replicate. If you want a delicious dessert after a meal or a sweet snack to make your day better, this recipe is perfect for pleasing a group and will have everyone asking for more!

Why This Tapioca Pudding is the Best

Creaminess like no other: When you make tapioca pudding from scratch, you get a smooth texture that melts in your mouth with each bite, unlike the store-bought version.

Pure Comfort: It feels like a nice hug in a bowl—great for relaxing evenings or when you want to feel better.

Enjoy this treat either warm for a comforting dessert or cold from the fridge for a refreshing snack.

Are you ready to make the most delicious tapioca pudding? Let’s get started!

Ingredients you will need

1/2 cup of small tapioca pearls (not instant).

2 and a half cups of whole milk (or make it extra creamy by using a combination of milk and cream).

1/4 teaspoon of salt

2 big eggs

1/2 cup of sugar

1 teaspoon of vanilla flavoring

GUIDELINES:

First, soak the tapioca pearls.

Begin by placing your small tapioca pearls in 2 cups of water and let them sit for 30 minutes. This step makes sure the pearls become soft and cook evenly. After soaking, remove the water and leave the tapioca to the side.

Step 2: Prepare the tapioca.

In a pot, mix the tapioca, milk, and salt that has been soaked. Cook on medium heat, stirring often to avoid sticking. Let it cook for around 10-12 minutes until it becomes thicker. You will witness a magical transformation when the tapioca pearls become see-through!

Step 3: Get the eggs ready.

While your tapioca is cooking, mix the eggs in a different bowl and stir in the sugar. This smooth egg mixture will make your pudding extra creamy.

Step 4: Mix the Eggs – The Key to Smooth Pudding

This is the most important step! Gradually pour a spoonful of the warm tapioca mix into the eggs and sugar while stirring continuously. This mild heating method (tempering) stops the eggs from becoming scrambled pieces. After mixing, pour this mixture back into the saucepan.

Step 5: Finishing the Cooking Process

Cook on low heat, stirring constantly for 5 more minutes. The pudding will get thicker as the tapioca pearls become soft and chewy. Take the mixture off the heat and add the essential vanilla extract for a cozy and pleasant smell.

Step 6: Relax, let it cool, and serve with care.

Put the pudding in bowls and allow it to cool for 15 minutes. Cover the dish with plastic wrap, making sure it touches the food to avoid a skin forming on top. Put it in the refrigerator until it is completely cold—or if you prefer, you can serve it warm if you are eager to eat it!

Expert Advice for Making Your Pudding Taste Amazing

Enhance the flavor: Add a cinnamon stick or a bit of coconut milk for a fun touch.

Use fresh ingredients: Fresh milk and good vanilla are essential for the best results.

Stir frequently: It might be tempting to stop, but stirring all the time helps avoid clumps and burning.

Have fun and enjoy cooking!

WHAT’S IN IT:

2 cups flour for all purposes
2 level tablespoons of baking powder

half a cup of chopped walnuts
One cup of white sugar and half a teaspoon of salt
½ cups of oil or butter
2 big eggs
½ cup of fresh orange juice
¼ cup white sugar 1 tablespoon of grated orange peel

HOW TO DO IT:

Before you start, preheat the oven to 350 degrees F (175 degrees C). Prepare a 9×5-inch pan by greasing it. In a bowl, mix together the flour, baking powder, nuts, and salt. In a big bowl, beat the butter and 1 cup of sugar until smooth. Then, add the eggs one at a time and beat them in. Add orange peel and 1/2 cup of orange juice. Mix in the flour mixture, then pour into the loaf pan that has been made.
-After the oven is hot, bake the bread for about an hour, or until a knife stuck in the middle comes out clean. Take the loaf out of the oven, but don’t take it out of the pan.

-In a small pot, mix together 1/4 cup of sugar and 1/2 cup of orange juice. Stir the sugar into the water and heat it up. Put sauce on top of the hot loaf. After 10 minutes, take the bread out of the pan and let it cool.

Ingredients:

2 cucumbers

1/3 teaspoon salt

3 eggs

1-2 carrots

80g cooked corn

Green onion, chopped

Parsley, chopped

3-4 tablespoons thick yogurt

1 tablespoon mustard

Directions:

Prepare the Cucumbers:

Peel and slice 2 cucumbers. Place them in a bowl and sprinkle with 1/3 teaspoon salt. Set aside to let them release some water.

Cook the Eggs:

Place 3 eggs in a saucepan, cover with water, and bring to a boil. Let cook for 8-9 minutes until hard-boiled. Once cooked, cool the eggs in cold water, peel, and chop them.

Prepare the Carrots:

Peel and grate 1-2 carrots.

Combine the Vegetables:

In a large bowl, combine the sliced cucumbers, chopped eggs, grated carrots, and 80g cooked corn.

Chop some green onions and parsley and add them to the bowl.

Prepare the Dressing:

In a small bowl, mix 3-4 tablespoons of thick yogurt with 1 tablespoon of mustard until well combined.

Assemble the Salad:

Pour the yogurt-mustard dressing over the vegetable mixture and toss everything together until well coated.

Serve:

Serve immediately or refrigerate for a bit to let the flavors meld together.

Serving Suggestions:

This salad pairs well with grilled chicken or fish.

Serve it as a refreshing side dish at a barbecue or picnic.

Cooking Tips:

Make sure to let the cucumbers sit with salt to draw out excess water, which keeps the salad from becoming too watery.

For added flavor, you can sprinkle a bit of black pepper or a squeeze of lemon juice.

Nutritional Benefits:

Cucumbers: Hydrating and low in calories, great for weight management.

Eggs: Provide high-quality protein and essential vitamins.

Carrots: Rich in beta-carotene, which is good for your eyesight.

Dietary Information:

This salad is vegetarian and gluten-free.

Can be made dairy-free by using a plant-based yogurt alternative.

Why You’ll Love This Recipe:

It’s quick and easy to prepare.

Refreshing and light, perfect for warm days.

Packed with fresh, nutritious

Refreshing and light, perfect for warm days.

Packed with fresh, nutritious

Conclusion:

I hope you enjoy this refreshing cucumber and corn salad as much as I do. It’s a delightful way to incorporate more vegetables into your diet while enjoying a tasty and satisfying dish.

Don’t forget to share your thoughts in the comments and let me know how you like it. Bon Appetit, friends!

Weekends are the perfect time to treat yourself and your loved ones with a dessert that’s both delicious and satisfying. Whether you’re hosting a cozy family dinner, enjoying a quiet evening, or having friends over, a well-chosen dessert can make any weekend memorable. Here are some ideas for creating or enjoying the ultimate weekend dessert!

Breakfast Sausage Crescent Rolls

Ingredients:

• 1 pound bulk sausage

• 1 tube (8 ounces) refrigerated crescent rolls

• 2 cups shredded part-skim mozzarella cheese (or cheddar for extra flavor)

Instructions:

1. Preheat Oven:

Preheat your oven to 375°F (190°C).

2. Cook Sausage:

In a large skillet over medium heat, cook the sausage until it’s browned and crumbled. Drain any excess grease and set aside.

3. Prepare Crescent Rolls:

Unroll the crescent roll dough and separate it into triangles. Lay the triangles flat on a clean surface.

4. Stuff and Roll:

Place a small amount of cooked sausage and shredded cheese on the wide end of each crescent roll triangle. Roll each triangle tightly, starting from the wide end and rolling toward the pointed tip to encase the filling.

5. Arrange in Baking Dish:

Place the stuffed crescent rolls, seam-side down, in a greased 9×13-inch baking dish. Make sure they are snug but not overlapping too much.

6. Top with Cheese (Optional):

Sprinkle a little extra cheese over the top of the rolls if desired for a gooey finish.

7. Bake:

Bake in the preheated oven for 15–18 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.

8. Serve:

Let the rolls cool for 5 minutes, then serve warm. They’re perfect for breakfast, brunch, or as a snack!

Details:

• Servings: 8 rolls (serves 4–6 people)

• Prep Time: 15 minutes

• Cook Time: 15–18 minutes

• Total Time: 30–33 minutes

“A rich and creamy dessert that’s as easy as it is delicious—made with just two ingredients!”

Ingredients

• 1 cup heavy whipping cream
• 1 cup chocolate chips (milk, dark, or white chocolate—your choice)

Instructions

Step 1: Melt the Chocolate

1. Place the chocolate chips in a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate in a double boiler on the stovetop.
3. Let the melted chocolate cool to room temperature.

Step 2: Whip the Cream

1. In a large mixing bowl, beat the heavy whipping cream using an electric mixer on medium speed until soft peaks form.
2. Set aside about 1/4 cup of whipped cream for garnish, if desired.

Step 3: Combine the Ingredients

1. Gently fold the melted chocolate into the whipped cream. Start by adding a small amount of whipped cream to the chocolate to lighten it, then fold in the rest.
2. Mix until fully combined and smooth, being careful not to deflate the cream.

Step 4: Chill and Serve

1. Spoon the mousse into serving glasses or bowls.
2. Refrigerate for at least 1 hour, or until set.
3. Garnish with the reserved whipped cream, a sprinkle of cocoa powder, or shaved chocolate if desired.

Why You’ll Love This Recipe

• Effortless Elegance: Perfect for last-minute guests or when you’re craving something sweet.
• Versatile: Swap chocolate for flavored chips like caramel or peanut butter for a twist.
• Minimal Cleanup: Just two ingredients and one bowl to clean!

Pro Tips

1. Room Temperature Chocolate: Ensure the chocolate is cool enough to avoid melting the whipped cream.
2. Flavor Boost: Add a splash of vanilla extract or a pinch of sea salt for extra flavor.
3. Storage: Keep the mousse refrigerated and consume within 2 days for best texture and flavor.

This 2-Ingredient Whipped Chocolate Mousse is proof that simple ingredients can create a decadent dessert. Perfect for when you want maximum flavor with minimal effort! ✨

INGREDIENTS
2 cups of rice (cooked)
4 eggs
Salt and black pepper to taste
parsley to taste
150 grams of grated mozzarella
1 slice of grated calabrese
3 heaping tablespoons whole wheat flour
1/2 tablespoon baking powder
breadcrumbs for breading
INSTRUCTIONS
In a bowl, place the cooked rice, salt and black pepper to taste, 2 eggs and chopped parsley. Stir for one minute.
Add the grated mozzarella, the grated pepperoni, the wheat flour and lastly the yeast.
This time, mix with your hands until you form a firmer dough.
Take a tablespoon of the dough and make small balls.
.* If you want, open the dough in your hands and add mozzarella cubes as stuffing.
. Or just make small balls of this dough, roll them in the flour, then in the beaten eggs and finally in the breadcrumbs.
. Fry in hot oil until golden brown and drain on paper towels.

Ingredients:
6 tbsp butter
1 onion, finely chopped
Salt and pepper
5 tbsp plain flour
1 sprig fresh thyme, leaves removed
1 sprig rosemary, leaves removed
3 cups chicken stock
2 chicken breasts
1 cup milk
1 large potato, diced and blanched
1 cup frozen peas, defrosted
4 sheets puff pastry
1 egg, beaten

PREPARATION:
Preheat oven to 375 degrees.
In a frying pan over medium heat, melt the butter.
Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes.

Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes.
Remove the chicken, add the milk, then cook for an additional 4 minutes. Remove the pan from the heat and split the sauce in half.
Shred the chicken.

To one half of the sauce add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.

Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
Serve immediately with sautéed greens and the remaining gravy heated up on the side.

Feel free to ask if you need any more help or variations on this recipe.

INGREDIENTS
To make this Yogurt Cloud Cake, you will need :
300ml (1.05 cup) unsweetened yoghurt
3 egg yolks
54g/ 1.9Oz (6 Tbsp) flour
3 egg whites
84g/ 2.96Oz (7 Tbsp) sugar
1 tbsp lemon juice (Optional)
INSTRUCTIONS
This yogurt cake is low in calories and fat and you can make it with zero-calorie sugar. It is easy to prepare and bake, you only need one bowl to make this delicious dessert.
In a mixing bowl, separate three egg whites from the bowl and keep the egg whites and yolks in separate bowls. Into the bowl with the yolks, add 300 grams of unsweetened yoghurt and squeeze one tbsp of lemon juice, the lemon juice is optional.
After adding them, using a hand whisk, mix until they are incorporated then add 54 grams of flour. Continue mixing until you have a smooth batter with no lumps. Bring the bowl with the egg whites and start beating the egg whites to make the meringue at high speed until it starts to foam. Add 84 grams of sugar in two additions mixing well after each addition.
Beat until the meringue reached a stiff peak. Pour all the batter into the bowl with the meringue and fold it in with a spatula then add vanilla essence for flavour and fold it in again. Line a 15cm cake mould with parchment paper, you can also make it with an 18 cm mols at the same temperature and time.
Pour hot water into a rectangle tray and place the cake tin with the batter into the hot water bath. Bake in the middle rack of the oven in a 150C/ 302F preheated oven for 60 minutes. If the Yogurt Cloud Cake has not browned after 60 minutes, bake at 180C for a few more minutes. Once baked, let the cake cool for at least 10 minutes then remove it from the mould.
Dust the top of this Yogurt Cloud Cake with powdered sugar and serve.

Ingredients
– 2 ripe mangoes (peeled and pitted)
– 1/2 cup granulated sugar
– 1 cup coconut milk (or whole milk)
– 1/2 cup heavy cream
– 1 tablespoon gelatin powder
– 1/4 cup water
– Fresh mint leaves (for garnish, optional)

Instructions
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes to bloom.

In a blender or food processor, puree the mango flesh until smooth.

In a medium saucepan, combine the mango puree, granulated sugar, coconut milk, and heavy cream. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm (but not boiling).

Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.

Pour the mixture through a fine mesh sieve into a large bowl to remove any lumps and achieve a smooth texture.

Divide the mixture evenly among serving glasses or ramekins.

Refrigerate for at least 4 hours or until set.

Garnish with fresh mint leaves before serving, if desired.