Orange and Cardamom Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp orange extract
1 tsp ground cardamom
1 tsp vanilla
3 tbs chia seeds

Vanilla Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp vanilla
3 tbs chia seeds

Great with berries.

Chocolate Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
2 tbs cocoa powder
1 tsp vanilla
3 tbs chia seeds

Mix together.  I make these in glass jars - start with a fork, then close the lid tightly and shake.  Refrigerate overnight.

Peanut Brittle

This recipe, adapted from Williams Sonoma, worked very well.

1 1/2 cups sugar
3/4 cup light corn syrup
3 Tbs. water
1 tsp. vanilla extract
3 Tbs. unsalted butter
1 tsp. baking soda
1 1/2 cups salted peanuts

Line a cookie sheet with a Silpat liner.
In a pot over medium-high heat, combine the sugar, corn syrup, water and vanilla. Stir until the mixture starts to boil. Cover and boil for 3 minutes. Uncover and brush the inside of the pan with cold water. Cook until a candy thermometer registers 280ºF, 12 to 15 minutes more.
Remove the pan from the heat and add the butter, stirring until it melts. Return the pan to the heat and cook, stirring occasionally, until a candy thermometer registers 300ºF, 7 to 10 minutes.

Working quickly and carefully, remove the pan from the heat and add the baking soda, stirring constantly until incorporated. Stir in the peanuts. Pour the brittle onto the prepared cookie sheet and spread evenly. Let cool, then break into small pieces. Makes 3 to 4 cups.

Bittersweet Chocolate Sauce

1 1/2 c high quality chocolate
¾ c heavy cream
1/3 c 2% milk
6 tbs brown sugar
6 tbs sugar
Mix in sauce pan.  Boil on medium heat, then reduce heat to low.  Cook for 10-15 minutes.  Cool for 10 minutes, save or serve on vanilla ice cream!

Vegan Chocolate Mousse

1 package soft tofu
10 ounces unsweetened chocolate
1 c agave nectar
1 tsp salt
2 tsp vanilla extract


Puree tofu in food processor.  Melt chocolate over low heat with constant stirring.  Add agave nectar, salt, and vanilla to sugar and stir well.  Process into tofu.  Chill in serving bowls.

Lemon Curd

I've made this many times, and it's always a huge hit. It's great on bread or scones, and even on ice cream. It's from Dorie Greenspan's baking book.



1 ¼ c sugar
6 tbs cut into 6 pieces
1 large egg
6 large egg yolks
Juice of 4 lemons
Lemon zest

Mix all ingredients in a sauce pan and mix together until well moistened.  Put on medium low heat and cook, stirring constantly, until moisture thickens.  It’s done when you can draw a line in the bottom and the mixture doesn’t flow back into it.  Remove pan from heat and scrape into a heatproof jar.

Banana Nut Bread

1 c white whole wheat flour
2 c oats
1 tsp baking soda
1 tsp baking powder1/4 ts salt
½ c brown sugar
2 large eggs
½ tsp lemon juice
¾ c walnuts, chopped
1 tsp allspice
1 c mashed bananas
½ stick of butter
¼ c sour cream
1 ½ tsp vanilla

Mix together oats, flour, baking soda, baking powder, and allspice in a bowl.  In a mixer, whisk together butter and sour cream until fluffy.  Slowly add sugar until well blended.  Add eggs 1 at a time.  Beat in mashed bananas, lemon juice, and vanilla.  Mix in flour mixture and walnuts.  Bake in greased loaf pan at 350F for 1 hour 5 mins.

Berry Sauce

Great on ice cream or pavlova!
Several pints of fresh berries
¼-1/2 c sugar
1 tbs lemon juice

Heat together in medium saucepan over medium low heat until soft, about 10-15 mins. Puree with a stick blender if necessary.

Pavlova

1 1/2 teaspoons pure vanilla extract
6 packets Equal
6 egg whites
Sauce or Filling Directions
Beat egg whites with electric mixer on medium speed.  Add vanilla, then add sugar slowly.  Increase speed to high until soft peaks form.  Use either a bag or a spoon to arrange on a cookie sheet lined with parchment paper.  Bake at 275F until edges are slightly browned, about 1 hour.

Kiss your M&M Buttons

These were easy, cute, and done almost entirely by the kids.  I was only required to operate the oven and hot pads!  And, in the 3rd trimester of #3, that's a good thing.

Also, they were a huge hit at the school party, and used ingredients entirely from the pantry.

Square pretzels
Hershey's Kisses (we had a variety from a trip to the store in Hershey, PA.  The Aero ones didn't work very well)
Holiday-themed M&Ms

Line a baking sheets with parchment paper or Silpat.  Preheat oven to 175F.  Line up pretzels, put a Hershey's kiss on each one.  Put in oven for 4-5 minutes, until kisses are glossy and soft.  Take out and gently press a M&M to the top.

Peanut Butter Chocolate Granola Bars

4 c rolled oats
1 c peanut butter
2 tbs flax seeds
1/2 c cashews
1 c flaked coconut
6 ounches chopped dark chocolate
1/2 c agave nectar

Mix oats, flax seeds, coocnut, and cashews.  Mix in melted peanut butter and agave nectar.  Add chocolate.

Put in greased baking dish.  Bake at 350 for 20 minutes.

Got the idea from here.

Caramel Sauce Cockaigne

Adapted from Joy of Cooking

1 c sugar

¼ c water

1 stick butter

¼ c evaporated milk

2 tsp vanilla extract

Pinch of salt

Dissolve the sugar in water over medium heat in a small sauce pan.  Turn to high, boil with lid closed for 2 minutes.  Remove lid, swirl until corners brown and smoke.  Add butter, remove  from heat, whisk until smooth.  Then add evaporated milk and whisk until smooth. Add vanilla and salt.

The kids cut up the butter, and watched while I made it.  Easier than I thought.  Mom was visiting, and we had the carmel with ice cream as an afternoon treat with her.

Chocolate Covered Pretzels

2 cups chocolate chips (my faves are Ghiradelli 60% cocoa)
1 tbs butter
1 package thick pretzel rods.

Melted the chocolate and butter in a big coffee mug in the microwave, stirring every minute. Dipped in the pretzel rods and a couple strawberries. Had a hard time getting the chocolate to stick in a thick layer. Messy but tasty, and really fun to do with the kids. Will ate most of them when he got home from work.

Chocolate Chip Cookies

1 c pecans, processed to a thick powder
½ c white whole wheat
2 c oats
1/8 tsp baking soda
½ c butter (1 stick)
½ c brown sugar
1 egg
1 tbs vanilla
¼ c vegetable oil
1 c chocolate chips

Bake on a greased or nonstick cookie sheet at 325 F for 12 mins. Made with the kids 8 june, 2010 at the beginning of summer break. They turned on the Kitchenaid (with help) for the first time!
The cookies were burned on the bottom and not cooked through. Not enough bite. Maybe walnuts and no oil next time? After the first batch was baked, I threw in a handful of unground oats into what was left. That worked much, better, though they were still a little light on flavor. More vanilla?