Frostings & Sauces

Raw Caramel Nut Frosted Fudge

One of my favorite holiday treats is freezer fudge. My grandmother’s freezer was always stocked with tins and tins of homemade fudge and assorted goodies. I blame her for my raging sweet tooth. I can’t tell you how many times in my youth (and adulthood) that I snuck out to the deep freeze to pop a piece of rich chocolatey goodness in my mouth and let it melt slowly on my tongue.

I’ve created this raw fudge recipe in honor of my grandmother this holiday season. It’s vegan, grain-free, refined sugar-free, and very easy to make. All you need is a food processor and a loaf pan.

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Blueberry Syrup (A Way to Enjoy Summer All Year Long)

blueberry syrup

Source: Alta Mantsch

When berries are in season, I can’t get enough of them. I buy two pints of blueberries a week, and at least a pint of strawberries, when I can get them. I want to stuff myself silly with berries on the way home from the farmer’s market. I even buy extras just so I can freeze them for the non-berry months of the year.

But if you ever manage to get enough blueberries where there are any sizeable amounts left over after snacking (a feat in itself), then comes the dilemma – what will I make with these amazing little orbs of deliciousness? Of course, there are always fruit salads (or this quinoa salad), or the usual yogurt or cereal additions. Or you can branch out and make salsa. Or pie. And who can forget muffins – always something I make at least once a season with blueberries. But what if you’ve done all of that? (And kudos to you if you have!)

Well, then you make blueberry syrup. Which leads you to be able to make even more delicious blueberry-laced things.

This syrup is refined sugar-free, gluten-free, and vegan. It’s relatively easy to make – the hardest part is straining the blueberries. But most of all, the results are well worth it. It’s a lovely, thick blue-purple syrup that is just as welcome atop pancakes as it is mixed into sparkling water for a refreshing fizzy drink. The possibilities are endless. It also will keep for months in the fridge, so you can celebrate the months of summer even when the leaves are falling from the trees. That is, if it lasts that long.
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Stewed Rhubarb The Perfect Dessert Topping

This gorgeous caramel colored sauce is actually rhubarb — rhubarb that has simmered and stewed on the stove, together with the some amazing flavor accents including vanilla, cinnamon, and bay leaves.

Did you know rhubarb is actually a leafy green like kale or spinach? It has some good nutritional value including Vitamin K, some B complex and is also an anti-oxidant.

My Grandmother made the best Strawberry Rhubarb jam! That is pretty much the only way I have eaten it. When I saw the beautiful ruby red stalks at the farmers market over the weekend, I had to grab a bunch, but I wanted to do something a little different. I remembered the Poached Pears I made around Christmas time last year, and I knew those flavors would pair perfectly with rhubarb.
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Secret Ingredient Chocolate Sheet Cake

source: Alta Mantsch

Chocolate. Sheet. Cake. Now those, my friends, are three words that invoke comfort. And this cake definitely fits the bill – a fudgy, moist cake, topped with a decadent, rich, sweet chocolate frosting. It’s nothing fancy, but it’s a crowd-pleaser. That’s my favorite kind of cake.

But what if I told you that this cake is actually a tad healthier than your typical chocolate sheet cake? That aside from the fact that there is no gluten, dairy, or refined sugar, that there is also a secret ingredient thrown into the cake batter – something that provides a boost of vitamins K and C, fiber, and folate, and even helps keep the cake nice and moist?

What if I told you that secret ingredient is…
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