In my family, cooking is in our blood. I'm a passionate home cook who knows I would lose my passion if I ever stepped into the professional world. My younger sister is the opposite. She took her love of cooking into the professional world and has been a thriving and successful pastry chef at some of the top notch eateries in the Sedona Arizona area for the last few years. This is one of her recipes with a couple of my own twists that I have brought to you today.

embrace the flavour of croutons and a few simple ingredients! !!

It is said that this is the celebratory dish that was prepared from leftover dried grains and fruit when Noah's Ark came to rest on Mount Ararat in Turkey. In Turkey, this day (on Day of Ashure, the tenth day of first month of the Islamic calendar) is observed by preparing this dish and sharing it with one's neighbors.If using canned beans, drain the liquid, and rinse the beans to remove the odor.Use your choice of nuts and dried fruit. The more you use, the more luxurious the result will be. For 2-3 servings. Recipe by Jorogumo

I just love kabocha. I also love kabocha pudding, and have been making them from recipe books ever since I was a kid. I wanted to eat rich pudding, so I adjusted the recipe to my taste, and this is now my family's go-to pudding. It's a favorite at Halloween parties!!-You can make it more rich and delicious if you use softened kabocha.-The caramel sauce will pop when you add water to it and splatter, so be careful (You should put the 2 tablespoons of water into a measuring cup, and add it in all a once).-Adjust the amount of sugar in the pudding liquid according based on the sweetness of the kabocha.-You can also make individual servings in ramekins. Recipe by Mirusuke

I had originally planned on making this for my dad on father's day. My Abuela was staying with us and I saw how much my dad enjoyed having having some of his culture back (He is Colombian) especially certain foods. So I looked a few recipes up online after she left . Enjoy!!!

I just woke up one day craving bread pudding and this is the result. It's amazing. And sorry I don't publish recipes often now, high school is soo time consuming and stressful and I get lazy sometimes but I try my best.

I wanted to make strawberry shortcake , but something a bit different so I decided to try this. Except for not being able to use all of the pudding it was really good. My kids and I loved it. I'm the only one that added banana to it. So yummy.

My daughter just had her first birthday, and her favorite flavor is "nana", so I decided Banana Pudding Cake was perfect! So moist and rich, offset by a sweet marshmallow cream cheese icing, this cake was a hit and in the budget! Had to share 😘

A simple, traditional dessert made with love, carrying memories from our carefree childhood days. I still remember those winter afternoons coming home from school, with my grandma in the kitchen, just serving up the most delicious rice pudding and sprinkling it with fragrant cinnamon. The scent of vanilla and cinnamon would fill the whole house. These are familiar sights and smells, deeply rooted in my heart. Later, after my grandma passed away, my mom would make grandma’s rice pudding, and I have to say, she did it very well. This is a simple, authentic recipe, creamy and full of milk flavor. Grandma’s recipe was always made by eye, without measuring in grams or milliliters. My mom gave me this recipe so I could pass it on to my own family. I converted it to grams and milliliters for convenience. The rice pudding I made today, I made together with my mom, and it was a big hit.

Susan Spungen published this recipe in The New York Times. It’s a rich vegetarian casserole that serves as a holiday side dish or a brunch centerpiece. Better prepped and assembled the day before, then baked before serving.#GlobalApron #Thanksgiving #Christmas #dressing #stuffing

My husband loves bread pudding, and while I have yet to pinpoint the exact awesomeness that is our favorite from a local bakery, I have tweaked various recipes I've come across to settle on this little gem that has become my husband's favorite that I have made. Lol.We know the bakery uses Brioche, so that is now what I use. The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding. Her recipe called for 2 cups of sugar in the custard to only 3 cups of cubed bread. Like, "WHAT THE WHAT?".The sauce is my version of a caramel sauce recipe I found by Ree Drummond (The Pioneer Woman). Together they made an incredibly delectable dish!You can add nuts and/or raisins if you choose, but we really prefer ours "pure", just bread, custard, and extra sauce. I truly hope you enjoy this as much as we do!

A member of a club I used to belong to made this for me once and it was absolutely delicious - but I forgot to ask her how she made it!So, here's my own recreation. It actually turned out quite nicely.The result will be even more smooth if you pass it through a strainer. You could also substitute a small amount of heavy cream for the milk, to make it even more rich!Be careful not to let the gelatin form lumps! For 3 pudding cups. Recipe by Funako mama