dessert

I Ate the Tops

6 Comments

I have a deep dark confession.

I was the one who ate the tops off the Thanksgiving pudding back in ’89.

Yes, I blamed it on Cedar.  She was an easy target, being the baby sister and all. I’m sorry girl!

Back in the late ’80’s I went through a chocolate pudding stage.  I made it from a box, always burned the bottom of the pot, and the skin that formed on the top was my favorite part.

A random urge came over me this morning and I channeled my 8 year old self to make a batch of chocolate pudding.  This time from scratch and with a slightly more adult take on things.

This pudding is made with low-calorie Silk Unsweetened Pure Almond Milk, maple syrup, and pure vanilla.

Chocolate Almond Milk Pudding
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 2 cups plus 3 tablespoons Silk Almond Milk
  • 2 squares unsweetened bakers chocolate
  • 3-4 tablespoons pure maple syrup
  • a splash of pure vanilla extract or a quarter of a vanilla bean, finely chopped
  • dash of salt
  • 3 tablespoons organic cornstarch
  • optional: chopped roasted almonds
Instructions
  1. Bring 2 cups of milk and 2 squares chocolate to a simmer, whisking regularly
  2. Turn down heat to avoid boiling over or burning the bottom
  3. Add maple syrup to taste, vanilla, and salt
  4. Whisk vigorously to meld the milk and chocolate
  5. In a small cup or bowl whisk 3 tablespoons cold milk and cornstarch together
  6. Pour cornstarch mixture into milk in a steady stream, whisking continuously
  7. Bring back to a simmer and cook, whisking regularly, for about 5 minutes
  8. Pour into 4 small bowls or mugs and refrigerate until cool
  9. Serve topped with chopped almonds

Want more great recipes using Silk Pure Almond Milk?  Check out their Facebook page for lots of awesome suggestions!

FitFluential LLC compensated me for this Campaign.
All opinions are my own

On the Spur Carrot Cake

22 Comments

I love it when a spur-of-the-moment idea works out.  Like really works out.

After lunch yesterday I wanted some little sweet treat.  At first I thought chocolate but my second thought was lemon and vanilla.  I’ve been trying to come up with an awesome carrot cake alternative for a little while, something full of real food and serious nutrition but with all of the moistness and natural sweetness of a good carrot cake.

Carrot Cake Balls are born.

Tate ate lots of these yesterday and remarked every time that they tasted like cream cheese frosting.  You can thank the vanilla and lemon zest for that one.  He often finds my “sweets” not sweet enough for his palate but these got two thumbs up.

Carrot Cake Balls

Raw, can be gluten free when made with gf oats, refined sugar and flour free

Equipment needed: Food processor

Makes 12 balls

  • 10 dates
  • 1 cup oats
  • 1 small-medium carrot finely grated
  • zest from one lemon
  • splash of vanilla
  • pinch of salt
  • ~15 almonds crushed
  1. Put the dates in the food processor and process until date pieces are about the size of raisins.  NOTE: your food processor may sound like it hates this, mine jumps around a little at first.  To help this process along or if your blades aren’t very sharp you can chop the dates before putting them in the processor.
  2. Add the oats and process until the oats are floury.
  3. Add grated carrot, zest, vanilla, and salt and process until the ‘dough’ comes together in a ball.
  4. Use clean hands to form a dozen balls.
  5. Roll in crushed almonds and store in a jar or tupperware in the fridge until devoured (or freeze for longer keeping!).

(yeah, there’s not a dozen balls there because several landed in my mouth before the camera came out…mmmmm….)

What spur-of-the-moment kitchen creation has turned out better than expected for you lately?