Posts filed under ‘Recipes’

How to Make Chocolate EXTRACT in Your Kitchen

Mix together 1/2 cup crushed raw cacao nibs and 1 cup of vodka … Store this embryonic extract in a dark cabinet. Be sure to shake every once in a while.

I am “brewing” chocolate extract. Oh, yes, I am. At the end of September 2017, this extract will be 3 months old and ready for tasting. Some sources say, the extract might need to sit (Soak? Marinate? Steep? What is the correct word?) for 6-12 months in total.

Here is the link to the recipe I used.

Your Turn . . .  Have you ever made any extracts? How did they compare to the ones from the grocery store?  . . . If you’ve had chocolate extract before, how did you use it. This will be my first time tasting/using chocolate extract.

How will I use my chocolate extract?

  • For every day recipes like smoothies and Chocolate Orange Chia Pudding (quite delish as a breakfast)
  • For special occasion recipes like UPSIDE DOWN German Chocolate Cake. If you haven’t tried this recipe yet, you have NOT been good to yourself.
  • And I want to change-up this recipe, Strawberry Chia Seed Jam – No Cook!, by using raspberries for the fruit and adding chocolate extract along with some bittersweet chocolate. I don’t know if using this no cook method will turn the ingredients into jam, but I am willing to risk it.

This is what the extract looks like after 1 month. On September 27th, I will compare/taste all three batches.

I put a note on my calendar to shake this concoction at 1 month and 2 months. At three months I will taste and see if it is “done.” One blogger said it could take up to a year to age just right.

In June I met someone who made extracts as part of her job. She said they ground up the cacao beans. Then they let the beans and alcohol “soak” for a week or two. I will make a batch on September 10th and 17th. Then I will compare all three batches on this day, September 24, 2017.

I will let you know what I learn. And if you make some, tell me what you learn.

. at . 1 comment

Strawberry Chia Seed Jam – No Cook!

Since there are so few strawberries in this recipe, next time I will try using a masher.

Strawberries are in season and my taste buds are quite happy! I like strawberries in salad, smoothies, cereal, yogurt, and as a snack. Although I like it, I don’t eat much jam because the sugar content is too high. “Jam recipes mostly comprise equal weights of fruit and sugar.”

But a couple of years ago I found this recipe for Berry Chia Seed Jam.  This recipe has only 1 Tablespoon of sweetener per cup of berries. I finally made it this morning. Since it was a no cook recipe, it made up in minutes.

I put the following ingredients in a blender

  • 2 cups washed, hulled and sliced RIPE strawberries
  • 2 Tablespoons chia seeds
  • 2 Tablespoons filtered water
  • 2 Tablespoons raw honey
  • 2 teaspoons vanilla extract

I blended it a few times until I slightly mashed the berries. Then I put everything into a pint jar. After 20 minutes or so in the fridge, I will taste to see how the texture is by trying it on a pumpkin pancake.

Next time I make this I will try using Xyla. This is even a more diabetic friendly choice for me.

Your Turn . . . How do you like to use strawberries? . . . Have you made a no cook jam before? If yes, what is your favourite recipe?

Related Posts . . . 

. at . 4 comments

Low Carb Pumpkin Pancakes

After you’ve tried all the pumpkin recipes, do this gratitude pumpkin next. The link is below.

I really like pancakes. But they are not a healthy choice for me because the typical pancake has lots of carbohydrates.

One day a friend and I cooked up several recipes from her Paleo Cookbooks.

I went on a pancake making spree and came up with THE recipe for me. The below recipe is my adaptation of the recipes we made.

Ingredients

  • 4 eggs
  • ½ cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 Tablespoon pure maple.
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon.
  • ½ teaspoon baking soda.
  • 2 Tablespoons almond meal
  • 1 Tablespoon ground flax
  • ½ cup chopped nuts – walnuts or pecans
  • 2 Tablespoons butter or coconut oil – AND you’ll need more to grease the pan

I add the almond meal and flax so that the meal “stays” with me longer. Otherwise I get hungry too soon. Sometimes I add a little extra depending on how thick I want my pancakes.

Directions

  1. Whisk the eggs, canned pumpkin, vanilla and pure maple syrup together.
  2. Sift the pumpkin pie spice, cinnamon, baking soda, almond meal and flax into the wet ingredients. Stir in the nuts.
  3. Melt 2 Tablespoons of butter (or coconut oil) into a large skillet over medium heat. Then pour this melted butter into the batter and stir.
  4. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size.
  5. When a few bubbles appear, flip the pancakes once to finish cooking.
  6. Serve with butter and cinnamon or sliced bananas.

Yield – – – Approximately 8 small pancakes or 2 servings.

NOTE: When I make extra, I flash freeze these and then wrap each one individually. When I want one, I take it out at night and put it in the fridge and then reheat it in the microwave or oven in the morning.

By the way – these pancakes also keep just fine in the fridge and they taste better the second day.

Your Turn . . . Do you have a favorite low carb pancake? If yes, please share the recipe.

. at . 3 comments

Apple Nachos

I am a hypocrite. I did NOT chop my pecans at all. I just threw them on top of everything right out of the bag.

Sometimes I want to adapt a recipe so that my gluten intolerant daughter can eat what the rest of us are eating. Here is our version of APPLE Nachos.

Ingredients

  • 3 red apples (I used Gala)
  • 1 green apple (I used Granny Smith)

You can use any combination of apples or use all one type. I used red AND green for the colour. And I only used one Granny Smith because I am not a fan of tart.

  • 1/4 cup caramel topping (I used Smuckers Salted Caramel)
  • 1 cup dark chocolate chips
  • 1 teaspoon of coconut oil
  • 1/2 cup pecans

Directions

  • Wash, core and slice the apples. Arrange them on a platter. (I used two plates.)
  • Chop the pecans into coarse pieces. Set aside.
  • Pour chocolate chips and coconut oil in a mug. Put it in the microwave until melted (1-2 minutes). Spoon the mixture over the apples. Do so in lines.
  • Heat up the caramel sauce in the microwave (1-2 minutes). Pour in dribbles on top of the chocolate dribbles. NOTE: If you heat and pour from the glass jar it comes in, be very CAREFUL, the jar is HOT.
  • Sprinkle the pecans on top of the apples with the bi-coloured dribbles.
  • EAT. You might need a wet wipe for your face and fingers. Just saying.

Your Turn . . . What was the last apple dish you had? . . . Have you had dessert nachos before? 

Related post . . . Recipe Index for Fruitful Words

 

. at . 1 comment

Grab Spoons; It’s National Chocolate Pudding Day

It’s the start of a good week when National Chocolate Pudding Day makes its entrance, June 26. Go here for more information about chocolate pudding day. Since chocolate is something my palette adores, I decided to celebrate this day by making pudding. I started the celebration by making this simple vegan chocolate chia pudding from yummy mummy kitchen. It serves 2.

I shook the below four ingredients into a mason jar and let them sit overnight in the fridge. My recipe is slightly different.

  • 1 cup unsweetened vanilla almond milk
  • 6 Tbsp chia seeds – It needs this many for the pudding to set properly
  • 2 Tbsp cocao nibs
  • 1 1/2 Tbsp unsweetened Dutch Processed cocoa powder
  • 2 tsp Xyla – taste and see if this is sweet enough for you

Next, I made my single serving Orange Chocolate Chia Seed Pudding

Finally I decided to try a pudding I’ve heard of but never had the taste bud guts to try – a pudding with avocado as the base. 

This three ingredient pudding from Christina Najjar caught my eye. Blenderize the below ingredients.

  • 1 large ripe avocado
  • 1 tbsp cocoa powder or raw cacao
  • 2 Tbsp maple syrup

I didn’t have maple syrup so I didn’t make the above recipe. Instead I made the one below. Raw honey came to the rescue. A friend gave me some last week.

Pecans are not in the recipe. I had some on the counter and added them instead of coconut or almonds

You need to fuss only a bit more, to make this avocado chocolate pudding  from the fitchen. Below are the ingredients.

  • 1 ripe avocado
  • 2 Tbsp raw honey
  • 3 Tbsp cocoa powder
  • 6 Tbsp. coconut milk [from carton, unsweetened]
  • pinch of sea salt
  • crushed almonds [optional]
  • coconut flakes [optional]
  • 2 Tbsp cocao nibs   – I added these – yum,

My impressions.

  • The colour and consistency are absolutely yummy – perfect in fact.
  • However I didn’t love the taste. I could taste the avocado which is normally fine because I LIKE avocado. But in this case I wanted to taste only chocolate.
  • I think the problem lies with how much avocado is used. Since I have never made a recipe like this before, I need a more precise measurement than “1 ripe avocado.” I want something that gives measurements like “1 cup avocado.”
  • Finally, the mixture did not want to blend well in my blender (not at all). Next time I will use an immersion blender.
  • And there will be a next time for me. The next time avocados are on sale, I will buy a six-pack and see about perfecting  a more precise recipe for my taste buds.

Sometime I want to try this Cashew Chia Cacao Nib Pudding..

Your Turn . . .  How did you celebrate this day?  . . . Use #NationalChocolatePuddingDay on social media, if you have something to say.

Related Posts . . . All Things Chocolate on Fruitful Words . . . 

 

 

. at . Leave a comment

Chocolate Orange Chia Pudding

This single serving of pudding is great for breakfast, snack or dessert. When I eat it for breakfast, I try to have another protein source (like a hard-boiled egg). I wonder what it would taste like, if I added some protein powder to the pudding?

Ingredients

  • 1/2 cup + 2 Tbsp almond milk, unsweetened
  • 1/2 tsp orange extract
  • 2 Tbsp cocao nibs – optional
  • 2 Tbsp cocoa powder, unsweetened
  • 3 Tbsp chia seeds
  • 2 tsp Truvia or Xyla (I prefer Xyla.)
  • 1/2 tsp fresh orange zest – be careful as you can put too much in

Instructions

  1. Mix the ingredients in a bowl. Set aside.
  2. Mix again about 15 minutes later
  3. After about 30 minutes, the seeds will be plump and the mixture will be pudding-consistency. This can be made the night before.
  4. Eat.

I made this today. And I am posting it for National Chocolate Pudding Day.  #NationalChocolatePuddingDay – June 26

Your Turn . . . What are you doing for National Chocolate Pudding Day? 

I modified this recipe. The original Chia Pudding recipe is here.

Related Post . . . Recipe Index from Fruitful Words.

. at . 2 comments

4 Things I Learned By Making Peanut Butter Cookies with Spiders on Top

:LZK

My Best Advice: Read the Directions WELL!!!

Several years ago I read this recipe for peanut butter spider cookies that Kristan from Confessions of a Cookbook Queen came up with. There were so adorable I HAD to make them.

I made these at my sister’s house where my nieces, sista, and brother-in-law got into the baking action. Lots of fun ensued and I learned four things.

1. Read the Directions. By not fully reading the directions I bought the wrong size Reece’s Peanut butter cups. This recipe called for the mini-sized dudes. While the chocolate fix is greater with the regular-sized peanut butter cups, the cookie also needs to be bigger.

So instead of using a tablespoon as my scoop, I used an ice cream scoop in order to make the cookies big enough to hold the bigger chocolate body. I also needed to bake the cookies at least 15 minutes instead of the original 10 minutes.

zZZ

Even though this auntie was unprepared because of NOT reading the directions ahead of  time, there were still plenty of smiles. And the cookies were delish!

2. Read the directions. By not fully reading the directions I bought the wrong kind of licorice. I foolishly thought that you could peel apart the strands from chocolate-flavored Twizzlers. Nope.

We ended up slicing 3 inch pieces in half – length-wise  –  and then in half again. They weren’t perfect legs, but good enough. Of course this took way more work and time than if I had bought  the correct licorice (as suggested by this recipe).

Because of the extra work involved, we decided that our spiders would have only 6 legs.

3. Read the directions. By not fully reading the directions I did not have the necessary “cementing” tools. I thought the licorice was poked into the peanut butter bodies. You can do that, which is what we did. BUT…. It takes longer and doesn’t always look that great.

We finally thought of using peanut butter to cement the candy eyeballs to the peanut butter cup. Chocolate candy melts or melted chocolate chips were suggested in the recipe.

It is a little messy to use peanut butter. And on our cookies you can see some peanut butter cement leaking out the side.

4. Read the Directions. By not fully reading the directions, the peanut butter cups melted. We put the peanut butter cups on the hot/warm cookie and the peanut butter cups melted. Still looked cool, but not as cool as when the bodies are more distinct.

They turned out cute. But to make quality ones, the work involved was too much. So we made 6 BIG cookies for the youth bake sale. And then the family members each made some for personal consumption. We decorated our cookies with our own ideas of what looked spooky.

By the end of the night everyone was happy with their creations. And it was fun. One of the teens said, “We should do this more often.”

NOTE. This is an old post that I forgot to publish. I am cleaning out my old drafts and came upon this.

Your Turn . . .

  • Have you ever had a mishap because of not reading the directions well before cooking/baking/crafting???
  • What festive Halloween recipe are you serving up this year?

Related Posts . . . 

Note: These cookies were made and photographed in 2012. Somehow this post got lost in my draft archives. But since they are still a great cookie to make for the Fall, I am posting this today.

. at . 2 comments

Older Posts


Join Me For Write31Days 2016

59 Musicals to Watch During my 59th year

The Finish DateApril 1st, 2018
7 months to go.

Latest Tweets

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 731 other followers

Stuff I’ve Written and When

Categories


%d bloggers like this: