I’m not big into these fancy puddings that require eggs and grated chocolate from south of Belgium. No, I’m a simple girl. Cocoa, sugar, milk, cornstarch. A simple pudding that tastes like you spent all day in the kitchen.

Besides being someone who can leave chocolate (most of the time!), I’m also not a huge pudding fan. So when I make pudding, it has to be spectacular. In this case, rich and dark. A grown-up’s pudding. So I add a few squares of unsweetened chocolate to help with this.

This pudding is ready to dish and chill in just 10-15 minutes. Quick, easy, delicious. The best kind of chocolate dessert!

Gluten-Free Chocolate Pudding
1 cup sugar
1/2 – 3/4 cup cocoa powder *
1/2 cup cornstarch
1/2 tsp salt
1 Tbl vanilla
5 1/2 cups milk
2 squares unsweetened chocolate
1 tsp cinnamon, optional **
1/4 cup butter

Mix all ingredients except butter in large saucepan. Using whisk, cook over medium heat until pudding is thickened (approx 10 -15 minutes). Remove from heat and stir in butter.

Pour into serving bowls or into a large bowl and cover with plastic wrap, pushing the wrap down onto the surface of the pudding (unless you are a pudding skin fan – in that case just cover the top of the bowl(s) with the plastic wrap).

Cool for an hour or so and serve. You could let it sit all night so it’s super chilled – if you can last that long!

Serve with whipped cream and shaved chocolate. Yum!

* Increase cocoa to 3/4 cup if you like richer, darker pudding.
** Add cinnamon for a Mexican Chocolate Pudding. Spicy and warm. Something new and fantastically delicious!

Peanut Butter Smooches, Oatmeal Raisin, Ginger Lasses. Gluten-free, chewy, scrumdidlyocious cookies!

I used to hate peanut butter cookies. I think because they were always dry and crumbly. And they weren’t even gluten-free… but these cookies here? Soft. Moist. Really, really good. I actually like peanut butter cookies now.

I know these are a hit. My sisters and mom keep coming over to see if there are any left. And hubby has cookie crumbs on his lower lip. Little sneak!

Making these for the local Farmer’s Market where they typically sell out in just a few hours. Get yours while they’re available!

These are Ginger Lasses. Supremely soft cookies with delicate crisp edges – the perfect cookie. Spicy and sweet with lots of rich molasses and a few special spices. Delicious.

The website will feature a range of gluten-free cookies, brownies, cupcakes, muffins, and a few bread offerings. In addition, this weekend will be my introduction to the local farmer’s market. I’ll be setting up there with baked goods and mixes. As far as I know, I’m the first fully gluten-free vendor to set up shop here. It’s great! I’m all set to break into the marketplace one order at a time.

But wait… what about marshmallows dipped in creamy chocolate fudge, cooled then dipped into chocolate. Then rolled into jimmies.

Nirvana. For real. A great gluten-free heavenly treat great for eating anytime of the day. Or night. Or middle of the night when one gets up for a 4am pee trip. Not that I have any knowledge of this type of shameful activity…

cue innocent eyes, harps, and shiny halos

These yummy beauties start with sucker sticks (available at most craft stores in the candy making section). Push 2 large marshmallows onto each stick and move to the very end so the stick is approx. 1/4 inch below the bottom of the last marshmallow.

Dip into candy coating, let cool a bit and then drip again. Roll into sprinkles, jimmies, chocolate chips, nuts, etc.

With these particular ones I had a batch of fudge that just happened to be sitting here… so I first dipped the marshmallow sticks into the fudge and let them cool. Then 2 dips into the chocolate and then a trip into the candy bits.

You can cool these between dips by setting them on wax paper, marshmallow end down. If you’ve got them on there straight, they’ll stand up w/out falling over.

Enjoy!