Fudge is something I haven’t indulged in quite sometime. It’s usually loaded with condensed milk, crisco (transfat), refined sugar and other ingredients I like to avoid. My hiatus from fudge ended last week when I made these melt in your mouth beauties inspired from a recipe I saw on Detoxinista. The best thing about this fudge (other than the fact that it tastes just heavenly!), is the nutritional profile that does not resemble dessert at all. Filled with whole organic ingredients, you just can’t get more simple and real. A one inch square of this fudge has just the right amount of sweetness, fat and protein to seriously satisfy your sweet tooth unlike a piece of traditional fudge, cake, or something overly refined that could cause you to overindulge in more than your share.
Oh the joys of a piece of chocolate … so delicious, so simple, yet so complicated. Milk, dark, white, bittersweet, semisweet, 50%, 60%, 87% cacao, or raw? What do you choose?
Let me help make the decision easy for you. After all, your choice has a profound impact on your health, the environment and social economics. Look for “Organic” and “Fair Trade” the next time that chocolate craving hits and here’s why: To continue reading click here
Before the week ends and you go off hopping with the bunnies and hunting for eggs, I gotta share what I made this week for my Dad’s birthday…
It’s been a while since I had pound cake – you know the kind that’s so heavy that it literally feels like it weighs a couple of pounds per slice, the kind you get at the most fabulous weddings, and the old fashioned kind your grandmother used to make… So I decided to do the google and search for a good recipe to use. All the ones I found used lots of white flour, eggs, and white toxic sugar in extraordinary amounts, like 10 eggs and 3 and half cups of sugar in one recipe. You know I wasn’t having any of that. Through some modifications and some experimentation, I did it…I made a pound cake with no white flour, no eggs and no toxic white sugar. Yep, that’s right. And it tasted damn good too. So damn good that I wish I had a piece right now! But it’s all gone into the bellies of my lovely family. Hope you enjoy this recipe as much as they did…
- For Cake:
- 3 tbsp of ground flaxseed + 9 tbsp of warm water
- 2 and ¼ cup whole wheat pastry flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 and ⅓ cup of coconut oil or butter
- ¾ cup coconut palm sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1 cup of almond or coconut milk
- For Frosting:
- 3 tbsp coconut oil or butter
- 4 ounces good quality dark chocolate chopped
- 1 cup of powdered sugar (I normally don’t use powerded sugar in my baking so I made my own powdered sugar by grinding coconut palm sugar in my coffee grinder and adding 1 tbsp of arrowroot powder, it still dissolves nicely in the icing without lumps)
- Preheat oven to 350 degrees and thoroughly grease a loaf pan
- Combine flaxseed and water, mix well in a large bowl, and set aside for 5 mins
- Combine flour, baking powder, and salt in another bowl
- In the bowl with flaxseed, add sugar, other wet ingredients and mix well
- Slowly incorporate flour mixture (about a half a cup at a time) into liquid mixture
- Pour batter into the greased loaf pan
- Bake for 60 mins, it will be done when a toothpick comes out clean
- Remove from oven and let cool at least 45 minutes (this is important)
- While cake is cooling, melt chocolate and coconut oil on top of the stove using a double boiler
- Once chocolate has melted, remove from heat and add powdered sugar. Whisk mixture well, adding a few tablespoons of water at a time to thin out the icing to desired consistency
- Recipe makes a generous amount of icing, enjoy it all and don’t forget to lick the bowl clean!
To decorate the cake, I used dried pineapple rings. I took a sharp knife and cut out pieces to spell “DAD”…Later we topped the cake with candles… This is a nice alternative to using artificial colors to decorate your cake and a quicker more interesting way to say something on your cake without having to make additional icing.
Have a Great Weekend and Happy Easter!
Last night I had a small get together with a close group of girlfriends for a cookie swap… It was a fun festive evening with lots of girl talk, tea drinking and cookie eating!
Before the swap I made this salad – An arugula, quinoa, butternut squash, broccoli salad with tahini dressing (the Luna’s Living Kitchen recipe for dressing…mmmmm). Which was super filling and kept my inner cookie monster somewhat under control at the party…
I went a little overboard and made 4 different treats to share -
The first one – Organic White Chocolate Bark with cranberries and pistachios…
Butterscotchies – Traditionally made with a LOT of transfat, food coloring and horrible ingredients. I used organic peanut butter, organic brown rice cereal (instead of rice krises), organic brown rice syrup (instead of corn syrup), a combination of organic white and dark chocolate (instead of butterscotch chips) and a drop of butterscotch extract flavoring (Frontier brand) – Tasted just the same as the recipe I used to have growing up. AMAZING!
Pistachio Snow Balls and Apricot Squares (Thank you Amy Wall for posting the recipe on my Facebook Page) – These were both gluten free and refined sugar free! Oh yeah!
And then there were a slew of other desserts brought by my lovely girlfriends:
My best friend Nicole’s Chocolate Goji Sea Salt Drops won the prize for originality and taste!
The combination of flavors she put together was deadly. The smooth texture of the chocolate against the chewiness of the goji berries married with the crunch of the almonds and spike of sea salt is an EXPLOSION in your mouth.
Of course I immediately asked Nicole to share the recipe with all of you. I will definitely be making these many many holidays to come! It’s not too late to make them for this holiday season either – You can throw this cookie together in a matter of minutes and you only need 4 ingredients! Enjoy!
- 2 bags or 20 ounces of organic chocolate chips
- 4-6 ounces of goji berries
- 8 ounces of almonds chopped in half
- ¼ tsp sea salt + additional for sprinkling
- Fill a small pot with ¼ water and heat to simmer
- Place large bowl on top of pot (creating a double boiler)
- Fill bowl with chocolate chips and slowly melt
- Once all chocolate is melted, stir in sea salt, goji berries and almonds
- Use a 1 tablespoon sized ice cream scooper or spoon to drop mixture onto wax paper
- Top each drop with a small sprinkle of sea salt
- Refrigerate to allow chocolate drops to cool
How many cookies have you already eaten this Holiday Season?
What about me?….Well….let’s just say, I feel a juice fast coming on in the new year to reset