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Homemade Chocolate Syrup with 6 Ingredients you Have in Your Pantry Right Now

Both of my kids have always had this thing with chocolate milk.  My oldest never liked “white” milk, and my youngest, well she prefers the chocolate stuff.  When she was toddling around, learning to talk, she would call it “gunk gunk”.   They grow up way too fast!

Anyways.  If you have a lover of chocolate milk, hot cocoa, etc.  in your family, and you want to feed them something other than high fructose corn syrup and junk, you can make them this.  It’s easy, it’s a little time consuming, if you think 15 minutes is too long.  But most of all you probably have these things in your pantry now.

Easy 6 Ingredient Homemade Chocolate Syrup

What do you need?
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup cocoa powder
1 cup cold water
dash of salt
1 teaspoon vanilla

What do you do?
1. Combine all your ingredients in a medium saucepan. Mix them together with a whisk.
2. Over medium to high heat, continue stirring. You’ll notice it to start to come together.
3. As it begins to boil, pull off the heat until it goes down, keep stirring!!
4. You’ll do step 5 for about 10 minutes.
5. Allow to cool and pour into a squeeze bottle or mason jar. Keep in the fridge.

If it’s as thick as pudding when you pull it from the fridge, you did step 3 too long. Just heat up what you want to put in your milk for about 10 to 15 seconds. Don’t put the whole thing in there because otherwise you’ll end up with a clumpy mess.

this recipe was adapted from chocolatechocolateandmore


Chocolate Glazed Chocolate Donuts (Vegan Adaptable)

Chocolate Donuts (Vegan Adaptable)

Food allergies pose a threat to making kids sad fast. It can turn a happy-go-lucky car trip to Target into a tear fest very quickly. We were in Target over the weekend and Kelsie got so upset. This was her first, “can’t have that and life just sucks” moment and it was heart breaking.  Zack even said that we shouldn’t take her to the grocery store anymore for a while. (I can actually write a whole post about food placement in the grocery store, but I’ll save it for a rainy day.)

We were looking for a bread that she can have, and of course all those Little Debbie snack cakes are on the same aisle.  She saw Nutty Bars and Oatmeal Cream Pies, and no matter how much I told her of how bad those things actually were and full of additives and fake junk, she didn’t care. I get it, she’s almost 9 and those sugary, brightly colored boxes appeal to her. Heck, they appeal to me too, but this momma has got to stay strong! I told her that she could pick out anything at all online and I’d bake it for her. She said “I want donuts”, so we went over to the aisle with the baking pans and picked up a donut pan. We came home and I began searching online for a recipe without her allergens. That’s tough! Egg-free donuts? Yea, well, we found one and played with it until it worked and tasted great.  Hallelujah!

What do you need?

1/2 cup cocoa powder
1 1/4 cup all purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 tablespoon ground flax
3 tablespoons warm water
3/4 cup milk (soy and almond will both work here)
2 teaspoon lemon juice
1/4 cup butter (that favorite vegan brand!)
1 teaspoon sugar

What do you do?

1. In a small bowl your going to mix together your flax and water to create that famous vegan “egg”.
2. In another small bowl your going to mix together your lemon juice and milk.
3. Mix together your cocoa, flour, and baking powder.
4. Cream you sugar and butter.
5. Now your going to add your flax “egg”, mix until combined.
6. Stop using your mixer, if you were doing so, and go by hand, trust me.
7. Starting with your dry ingredients, your going to slowly add the dry, and then some wet, going back and forth starting and ending with the dry. Mixing to incorporate each one before moving on.
8. Your batter is going to be sticky. It’s fine! I used a tablespoon measuring spoon and put 3 spoonfuls into each donut spot in my pan.
9. Bake at 325 degrees for 12 minutes or until a tooth pick comes out clean. Cool in pan before removing.

For your chocolate glaze melt 1/2 cup of Enjoy Life brand chocolate chips in the microwave at 15 second intervals until melted. Dip one side of your donuts in and allow to cool completely. The glaze will completely harden after a while. Mine sat on parchment paper on the counter for a couple of hours. Store in an air tight container.

Vegan Coleslaw

Vegan Coleslaw

That southern favorite that normally shows itself during a fish (yes, I’m aware that’s not vegan!) fry can be yours again, without the normal mayo and milk.  Bring this out as your next side dish and your family and friends will love you, or maybe not.  I used to not be a fan of coleslaw.  Now, it’s a tasty side that’s quick to throw together and one you can hardly go wrong with.  A veggie that’s covered in a delicious dressing? Yes, please!

What do you need?

1 head of cabbage, shredded
1 bag of matchstick carrots
1/2 cup of Follow Your Heart Vegenaise or Greek yogurt
1/3 cup sugar
1/3 cup of your favorite milk (soy, rice, almond, or reg)
3 tablespoons vinegar
3/4 teaspoons salt
1/2 teaspoon pepper

What do you do?

1. Mix together all ingredients except for the cabbage and carrots.
2. Pour over your shredded cabbage and carrots and mix thoroughly. You can serve now, or put in the fridge to better develop the flavors.