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

Egg Free Chocolate Cupcakes with Peanut Butter Frosting

When I was at the grocery store the other day I grabbed some flour because I was slap out.  Now, I hardly ever bake anything on the back of a container, not because it’s not good, but because I usually go for a cook book or website recipe first.  However as I was pouring the flour into the container for the pantry, I noticed this recipe.  It was only for 12 cupcakes, and I love that!  I had everything on hand so I thought well why not give it a go. Let’s make it egg free!

Egg Free Chocolate Cupcakes with Peanut Butter Frosting

What do you need?

Cupcakes:
1 tablespoon ground flax seeds
3 tablespoon water
1/2 cup boiling water
1/3 cup unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, room temp
3/4 cup sugar
1 teaspoon vanilla

Frosting:
2/3 creamy peanut butter
1/2 cup butter, room temp
3 cups powdered sugar
1/4 cup milk

What do you do?

1. Heat oven to 350 degrees. Place your baking cups into your muffin tin. This recipe will make 12 regular size cupcakes.
2. Mix together your ground flax and 3 tablespoons water, set aside.
3. Mix together your boiling water and cocoa, set aside.
4. Mix together your flour, salt, baking soda, and baking powder, set aside.
{Yes, you use lot’s of mixing bowls, but it’s yummy!}
5. In a large bowl cream together your butter and sugar.
6. Add your “egg” and vanilla. Beat until incorporated.
7. Start with your dry mixture and then your cocoa mixture, adding in a 3rd at a time, waiting until it’s combined before adding the next. Take turns starting and ending with your dry ingredients.
8. Once combined, spoon about 2 1/2 tablespoons per muffin cup to make even cupcakes.
9. Bake for 15-20 minutes or until a tooth pick comes out clean.

Once your cupcakes have cooled, it’s time for the frosting!
1. Beat the peanut butter and butter together on medium speed until smooth. Add in the powdered sugar, a small amount at a time, or you’ll end up with a cloud of dust all over yourself and your counter.
2. Add in half of your milk.
3. Mix thoroughly. Add in the other half of your milk.
4. You can use a piping bag, or just use a butter knife or fancy frosting thing to decorate your cupcakes with. If you don’t have a piping bag but want the look of it, you can use a zip top bag and cut one of the corners off. I am not a pastry chef so I went with spreading that stuff on with a butter knife! 😉

Recipe was adapted from the Immaculate brand of Organic All-Purpose Flour.

Peanut Butter Chocolate Chip Chunky Monkey Muffin {vegan adaptable}

Peanut Butter Chocolate Chip Chunky Monkey Muffin {vegan adaptable} - See more at: http://s1376.photobucket.com/user/Joanna_Brittain/media/july2014001_zps2a5cd69d.jpg.html#sthash.fXBCw2zj.dpuf

After seeing a recipe in my Facebook feed yesterday I felt the need to get up and make it immediately. The girls were still asleep and Zack had just bought the best organic bananas a day or so ago, they were just screaming to be made into something other than my morning smoothies. The only problem, the recipe had an egg in it. And, with allergies, we can’t have eggs. Well, I am still learning this whole egg free baking thing, and it’s always an adventure to say the least. However, I was determined to get this right, and I did! The girls got up to something that smelled similar to banana bread, but better. The name came from both girls, they thought that chunky monkey should definitely be apart of it.

What do you need?

2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon ground flax
3 tablespoons warm water
2-3 ripe bananas, mashed
1 cup milk (you can make this with your favorite milk alternative)
3/4 cup creamy peanut butter
3 tablespoons oil
1 teaspoon vanilla
1 cup semi sweet chocolate chips (Enjoy Life brand)

What do you do?

1. Mix up your ground flax and water, set aside.
2. Sift together your flours, sugar, baking powder, salt, and cinnamon.
3. In another bowl mix together until combined your bananas, milk, peanut butter, oil, vanilla, and flax “egg”.
4. Stir in your chocolate chips.
5. If needed, grease your muffin tins. Fill your muffin tin 3/4 of the way full. This recipe made 16 muffins.

Bake at 350 degrees for 20-25 minutes or until a tooth pick comes out clean.
adapted from Noble Pig

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.