Coconut Oil Fudge

Here's another recipe found while searching for dairy-free dessert solutions.  I also have to have vanilla-free, so I subbed another extract for the vanilla in this recipe.  But if you'd like to use vanilla, use 2 teaspoons of it instead of the almond extract.  You could also try mint, coconut, orange, etc.

Now I'll be honest with you--I wouldn't make this if I didn't have issues with dairy.  I'd much rather have regular fudge.  But in the absence of said fudge, I've learned to make some adjustments.  And I love trying new ways to satisfy a sweet tooth in the face of my recent food restrictions.

Ingredients:
1 cup coconut oil
1/3 cup coconut milk
1/3 cup unsweetened cocoa
1/3 cup honey
1 tsp. almond extract
pinch of sea salt

1.  Use a 4-cup Pyrex glass measure to melt the coconut oil in the microwave (just eyeball a generous cup's worth).  Pour any excess back into the original container until you have exactly one cup melted in your measuring cup.
2.  Add the remaining ingredients and whisk well.
3.  Place a few cups of ice in a mixing bowl large enough to place the Pyrex measuring cup in; drizzle a little water in with the ice.  Set the Pyrex measure in the larger bowl so it is sitting on the ice.  Whisk the mixture every few minutes until it begins to thicken.  Don't let it sit there too long or it will begin to hard on the bottom and edges.  This thickening is important because if you don't do this, your coconut oil will separate and float to the top.*
4.  Pour fudge into parchment-lined 8x4-inch loaf pan.  Place in freezer until set.  Cut into pieces and serve.

*When I made this I followed the directions exactly (which say to mix and pour and freeze).  When I peeked into the freezer, the coconut oil had all risen to the top and solidified in a white mass.  So I took it out, melted the mixture and tried the ice technique just to see if I could save it.  It worked!  My pic at the top right is the mixture without the ice technique and you can tell it's very liquidy.  Make sure to do the ice thing or you've have gross fudge!

Source:  slightly adapted ingredients and methods from Seeds of Real Health

How to Boil Eggs (and avoid the Green Yolks)

 

 

How many times have you boiled eggs for egg salad or Deviled Eggs or just to have some yummy hard-boiled eggs, and when you cut into the egg the yolk has that yucky green outer layer?  Ewww. Nasty. Well Mom taught me how to boil eggs so that doesn't happen and it works every time.  Here are Mom's instructions for No More Green (unless you are celebrating Dr. Seuss' birthday, and then, by all means, green it up!).  Also, you will notice the baking soda listed.  I recently tried that trick while boiling eggs to help with the peeling process and it has worked, so far.

 

Ingredients:

water

eggs

baking soda

 

1.  Placed desired number of eggs in a saucepan.  Do not crowd them.  They need their space. 

 

2.  Put in enough tap water to cover the eggs.   I would start from cool water, not hot.  Don't ask me why.  I read it somewhere. Add a tablespoon or so of baking soda.

 

3.  Bring water to a rolling boil over high heat.  Once you reach a full, rolling boil, put a lid on the pan and remove pan from the heat .  Set a timer for 15 minutes and step away from the eggs.  Do not even lift the lid.  They are cooking away in the pan as we speak. Go do something else.

 

4.  After 15 minutes, drain off the hot water and immediately put eggs in a bowl of ice water.  This will stop the cooking process.  Let them chill out for a few minutes and then you can go in and start peeling away.  Cut the egg open and you will see beautiful, golden yellowness.  Proceed to use those babies any way you desire.  These went into a scrumptious, Fresh Spinach Salad. 

Deluxe Chocolate Marshmallow Bars

Ingredients:

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 t. vanilla
1 1 /3 c. flour
3 T. baking cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional
4 c. miniature marshmallows

Topping:

1 1/3 c. semisweet chocolate chips
1 c. peanut butter
3 T. butter
2 c. Rice Krispies

Directions:

1.  In a small bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

2.  Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.  Stir in nuts if desired.  Spread in a greased 15 in. x 10 in. x 1 in. baking pan.

3.  Bake at 350 degrees for 15-18 minutes or until set.  Sprinkle with marshmallows; bake 2-3 minutes longer or until melted.  Place pan on a wire rack.  Using a knife dipped in water, spread marshmallows evenly over the top.  Cool completely.

4.  For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.  Cook and stir over low heat until blended.  Remove from the heat; stir in Rice Krispies.  Spread over bars immediately.  Chill until set.

Source:  tasteofhome.com

Nutella Cookies

The original recipe calls for a filling, which we have used before as a frosting.  Didn't use it this time but I've included it in case you would like to try it.  I've also just made a simple chocolate frosting to use on these.

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, softened
1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 tsp. vanilla
1 cup Nutella
sugar for sprinkling

1.  Whisk flour, salt, and baking soda together in a bowl and set aside.
2.  In a large bowl cream together the butter and sugars.  Add the egg and scrape sides of bowl.  Add the Nutella until well combined.  Mix in vanilla.
3.  Add dry ingredient mixture to wet ingredients and mix until combined.
4.  Using a scoop or your hands, form cookie dough into balls.  Place on parchment on a baking sheet a couple of inches apart.  Press tops of cookie balls with a fork and sprinkle with sugar.
5.  Bake 8-10 minutes.  Allow to cool completely on racks.  Frost or fill (or eat plain!).

Filling/Frosting6 Tbsp. butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
pinch salt
3/4 cup Marshmallow Creme
1/2 cup Nutella

1.  Cream butter and sugar together, then add vanilla and salt and mix well.
2.  Mix together the Marshmallow Creme and Nutella with a whisk until it's light and fluffy.  You can add more powdered sugar if the mixture is not thick enough to spread.
3.  Use 1-2 Tbsp. of filling on half the cookies, then top each filled cookie with a plain cookie OR just frost all the cookies!

Makes about 2 dozen thin cookies

Source:  Wish I could remember......somewhere on Pinterest!!  Not my recipe, though.  If I can find it I'll update here to link to the original site.

Deviled Eggs

It's summer--time for picnics and simple foods.  One of our family-favorite dishes is Deviled Eggs--great for picnics with the family or covered dish dinners at church or reunions.  My recipe just comes together as I am making it, but  this is how it usually ends up:

Ingredients:
Hard-boiled eggs, peeled (however many you want to have)
Miracle Whip or Mayonnaise 
Prepared mustard (yellow, Dijon, spicy brown, etc.)
Dill weed
Salt
Pepper
Paprika, optional--sometimes I want it, sometimes I don't


1.  Slice your hard-boiled eggs lengthwise.

2.  Carefully pop out the yolks and place them in a small bowl.   Set the "whites" aside.

3.   Mash the yolks until crumbly--today I used a pastry blender and it worked perfectly.  Goodbye fork!   Add the rest of the ingredients, except paprika, according to taste (you could just skip mashing and put everything in a food processor).

4.  Spoon egg mixture into the well of each "white."  You could also use a pastry bag with a fun tip to fill the eggs.

5.  Sprinkle with paprika, if desired.

TIP:  Stay tuned for my next post where I show you how to boil the eggs so that the yolks don't turn green on the outside. Ewww...

Avalanche Bars

These glorified rice krispy treats are so yummy because of the addition of peanut butter and mini chocolate chips and white chocolate chips.  You just gotta try 'em!

Ingredients:

12 oz. bag of white chocolate chips
1/4 c. creamy peanut butter
3 c. Rice Krispies
1 1/2 c. mini marshmallows
1/4 c. mini chocolate chips + 2 T. for garnish

Directions:

1.  Lightly grease a 9x9 pan.

2.  In a microwave safe bowl pour in white chips and heat on 50% power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

3.  Combine the peanut butter with the melted chips and add the krispies.

4.  Let cool approx. 15-20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocoloate chips and stir to combine.

6.  Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

8.  When the bars are completely cooled cut into squares and enjoy!

Chocolate Chip Cookie Cheesecake Bars

Yes, this is for real!! The only thing that would make this better is to have brownies in it somewhere! I'm working on that one next.

Ingredients:
Batch of homemade chocolate chip cookie dough (or ready made cookie dough) 
2 8-oz packages of cream cheese, softened
2 eggs
1/2 cup sugar

Directions:
1. Spray a 9 x 13 baking dish (or whatever size you have!) with non-stick baking spray.

2. Take 3/4 of the cookie dough and press it into the pan like a crust. You will want to go about halfway up the sides of the dish with the dough.

3. In a bowl, mix softened cream cheese, eggs and sugar until smooth and well mixed.

4. Pour cream cheese mixture into cookie dough crust.

5. Drop remaining cookie dough in balls or clumps on top of the cream cheese mixture. 

6. Bake at 350 degrees for 35-45 minutes, or until the cookie is done and the cream cheese mixture has set. I prefer mine just barely done. I do not like it overcooked. 

7. Let it cool, then place it in refrigerator to chill for a few hours before serving. DELICIOUS!!

Notes:
1. If using prepared cookie dough, you might need 2 large rolls of dough or a tub of it from Sam's Club.

2. Brownies must find their way into this dessert, and then I will have my 3 favorite sweet treats in one heavenly dessert. I was thinking of putting brownie batter blobs on top of the cream cheese mixture instead of the remaining cookie dough. Mmmmm...Let me know if you try it!

Source: This recipe comes from one of the most wonderful, talented teenagers I know: Madilyn Johansen. Thanks for this delicious recipe, and for making it for us!