A tightly focused photo of a small piece of fudge sitting on a plane of fudge in a Pyrex baking dish. It is rich, brown chocolate.

Easy Vegan, Allergy-friendly Chocolate Fudge

I haven’t done fudge in years because it’s a sugar bomb, but it occurred to me that my eldest, who is dairy/soy/egg/peanut/wheat allergic, might never have had actual fudge in 24 years and that’s just wrong.  Fudge is one of the simplest things to make, and with the advent of canned sweetened condensed coconut milk, it’s now possible to make this traditionally dairy-laden dessert completely vegan, without compromise.

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Feel-better Chai Pudding

An experiment worth repeating….

In a jar:
1/4 cup chia seed
1/8 cup coconut sugar
1/8 cup cocoa powder
1/8 cup maple syrup
1 teaspoon “power tea” (Power Tea is a mixture of organic spices including: Ceylon Cinnamon, Cloves, Ginger, Turmeric, Black Pepper and Cayenne Pepper., very chai-ish, LOTS of anti-inflammatory action.)
1 tablespoon elderberry syrup
1 cup almond milk or coconut water or raw milk or coconut milk or whatever.  I used a blend of almond milk and coconut water.

I actually tripled this recipe though had to short the milk a tiny bit to fit in a quart jar.
Stir well and let sit in the fridge for a couple hours.

It makes a spicy chocolate pudding that unlike refined-sugar-based desserts, actually leaves one feeling better. I’ve been fighting off the flu for a couple days, and I feel almost 100% after a bowl of this.

The cocoa, spices and elderberry all have good evidence for being medicinal. Also very tasty.

Homemade Marshmallows, updated for 2012

People think marshmallows are complex, difficult things to make. “Jet puffed!” implies some magical thing that “marshmallows” sugar and gelatin into fluffy goodness.

Not so. Marshmallows are candy, and they require a strong mixer, but your average stand mixer will do the job just fine.  The only way you could “jet” marshmallows would be to use the engine as a mixer, I suppose. Really, like meringue or whipped cream, marshmallows depend on the incorporation of air into a matrix, in this case sugar and gelatin, beaten at high speed for about 11 minutes. Science is important with candy, and temperature is critical.

Work fast, work smart, and be prepared for things to be very, very sticky. Continue reading