Tag: vanilla

not mom’s chocolate pudding

Published on by jan greco1 Comment

Tomorrow is my 20th college reunion. Twenty years, that’s crazy. It feels more like eight, maybe ten, but no way twenty years! When I think back to meals in college a few in particular stand out; chicken ‘n cheese from Paulie’s, pizza from G & G’s, beers on North Ave. (yes once upon a time that could have constituted a meal) and of course fries and gravy at the Thru-Way Diner. Oh yeah, those were our “glory days” of unhealthy, unbridled and unapologetic pleasures.

Flash forward twenty years and I couldn’t, wouldn’t even imagine subsisting on such a diet. The very thought of it gives me heartburn! But I suppose there’s a time and a place for everything. Now I’m more about trying to eat and feed my family as much healthy and unprocessed food as possible, which leads me to this weeks post… I recently started testing some recipes for Clean Eating Magazine and I currently happen to have some ingredients in my kitchen that I wouldn’t ordinarily have. Two of which are arrowroot powder and a carton of unsweetened coconut milk. Not wanting perfectly fine ingredients to go to waste I did a bit of research and decided to try making dairy-free, gluten-free (and if I’m correct, Paleo) chocolate pudding. Arrowroot powder is a naturally gluten-free thickener (similar to cornstarch) and coconut milk can stand in for dairy in many recipes. I figured it was worth a shot, any dessert with honey and dark cocoa powder in the ingredient list couldn’t possibly taste all that terrible. Right?!? As it would turn out, at the same time I was contemplating making this out of the ordinary creation both of my children came down with strep throat. In my mind sick kids always need something chocolatey to make them feel better, so off I went to make a batch of “chocolate pudding”.

So how’d it come out… The kids liked it and I ate two bowls myself, but it wasn’t the rich and indulgent dessert you equate with homemade chocolate pudding. It was creamy and it was chocolatey, but it wasn’t soul-satisfying. If you’re not eating gluten-free, dairy-free or a Paleo diet, then feel free to skip this recipe and go make yourself (and your kids) some good ‘ol fashioned chocolate pudding. However if your diet is more limited (or cleaner) than ours, then by all means give this one a try. This pudding won’t be like Mom’s, but it won’t be all that terrible either.

Dairy-free Gluten-free Dark Chocolate Pudding
Adding whipped cream (dairy-free or regular) is entirely optional, but I thought it helped make the dessert seem a bit more traditional and decadent.

arrowroot choc pudding

1/2 cup arrowroot powder
1/4 cup dark cocoa powder
4 cups unsweetened coconut milk (or almond milk)
2/3 cup honey (raw if possible)
2 tsp. pure vanilla extract
whipped cream (non-dairy or regular), optional

  1. In a medium saucepan whisk together the arrowroot powder and cocoa powder. Add the coconut milk and stir until all the lumps are gone.
  2. Place the pan over medium heat, add the honey and cook, stirring frequently, for 10 minutes or until thickened. (The pudding will stay pretty liquid for the first 9 minutes then suddenly it will thicken up.)
  3. Once thickened, remove from heat and add the vanilla. Stir to incorporate and pour into individual serving dishes.
  4. Allow to cool on the counter for 20 minutes before placing in the refrigerator to set and cool the remainder of the way. Serve with a little whipped cream and enjoy!

*adapted from food renegade

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color me naturally

Published on by jan greco4 Comments

Tomorrow is my littlest loves birthday. We started celebrating a week ago with a party just for her school friends, followed by cupcakes and yours truly reading stories to her class on Thursday and culminating with a family party tomorrow. Yeah I agree, that’s an awful lot of partying for any little girl, but you do only turn 4 once!

I’m sure it won’t surprise you to hear that I didn’t go to the bakery for any of her birthday goodies, by now you know that’s just not how I roll. Actually littlest love requested cupcakes for the friend party (chocolate with yellow frosting) as well as the school party (chocolate with pink frosting), which made me happy since they would be way easier to make and transport than a cake. The family party on the other hand is going to have a full-blown labor-intensive-just-might-send-me-over-the-edge Imagination Movers guitar cake. (Yeah, wish me luck!)

First things first, I believe in boxed cake mix—there I said it. Sure you can make your cake from scratch and it will no doubt be fantastic, but the people at Betty Crocker make a pretty fine chocolate cake mix so why not save yourself a few steps. However (and if you know me you already saw this tweak coming), when I make chocolate cake I always add a cup of mini chocolate chips to the batter. It takes perfectly acceptable boxed mix and bumps it up to something just a bit richer, tastier and more like homemade. Okay, so that takes care of the cake, now for the frosting.

I like buttercream frosting, but while buttercream seems like a no-brainer it’s actually a bit tricky. It can easily go from fluffy and light to too sweet, too greasy or too gritty. After much trial and error I finally found a vanilla buttercream recipe that seems near perfect; sweet but not overly so and light, creamy and easy to spread. Now to just make it a lovely color… As a rule I do not use food coloring. It’s pure chemicals, it increases hyperactivity in children and it’s considered carcinogenic. “In the early 1990s, FDA and Canadian scientists found that Red 40, Yellow 5 and Yellow 6, the three most widely used dyes, were contaminated with likely human carcinogens. And while many foods, such as M&M’s and Kellogg’s Hot Fudge Sundae Pop Tarts, include as many as five different dyes, even today the carcinogenic potential of such combinations has not been tested.” Pretty frightening right? And M&M’s are one of my “have to eat ’em till I’m sick” vices (same goes for potato chips, but that’s a story for another day!) The fact is artificial dyes are truly unhealthy, so much so that in Europe food with artificial colors must carry warning labels! So thanks for the easy solution, but no thanks. Instead I always try to use natural dyes for my frosting. I’ve had success in the past with puréed strawberries and raspberries to create pink frosting, dark chocolate cocoa powder for black frosting (think Darth Vader cake) and I just used turmeric powder to make littlest loves requested yellow frosting. I was a little worried about the turmeric flavor coming through but everyone (kids included) seemed to love it and couldn’t believe when I came clean about the secret ingredient.

So there you have it, the world is a colorful place and now you don’t need to rely on Red 40 and Blue 1 to make it even more so! And in case you’re really interested; I’ve read you can use puréed spinach for green frosting, carrot juice for orange and cooked red cabbage for purple. I haven’t given any of those combos a try yet but I just may, so be prepared the next time I offer you green cupcakes…

Pale Pink Buttercream Frosting
Using berries to color frosting gives it a lovely flavor as well as pale pink color. If you want a deeper shade of pink double the strawberries, but add the additional berries slowly. Too much moisture and your buttercream will be a watery mush.

natural color cupcakes

1 cup diced strawberries
2 sticks of unsalted butter, room temperature
3 cups powdered sugar
2 tsp. vanilla
2 tbsp. heavy cream

  1. Finely dice the strawberries. Place them in a small saucepan and cook over a low flame for 25 minutes until all the berries have broken down and released juices. (Stir and smoosh berries with spoon every few minutes to speed up the process.)
  2. Pour the berry slurry into a mesh strainer, press out as much of the juice and pulp as possible and let cool. (Be sure to save what’s leftover in the strainer for spreading on toast or adding to your yogurt the next morning.)
  3. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar one cup at a time and mix on low-speed until well blended. When all the sugar has been added increase the speed to medium-high and beat for another 4-5 minutes.
  4. Scrape down the bowl and add the vanilla and cream, continue to beat on medium speed for 1 minute more. Slowly add the puréed strawberries until frosting is ideal spreading consistency and shade of pink, continue beating on high until frosting is light and fluffy, 2-3 minutes more.

*All of these recipes make enough frosting for roughly 30 cupcakes or one medium cake.

Dark Chocolate Buttercream Frosting
This is the richest most decadent chocolate buttercream you’ll ever taste. It’s serious stuff, not for the faint of heart.

2 sticks of unsalted butter, room temperature
2 1/4 cups powdered sugar
1 cup dark chocolate cocoa powder
2 tsp. vanilla
3 tbsp. heavy cream

  1. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar and the cocoa one cup at a time and mix on low-speed until well blended. When all the sugar/cocoa has been added increase the speed to medium and beat for another 4-5 minutes.
  2. Scrape down the bowl and add the vanilla and cream, continue to beat on high until frosting is light and fluffy, 2-3 minutes more.

Yellow Buttercream Frosting
I could detect the subtle taste of turmeric when I tried the frosting alone, but once it’s on the cake it just tastes like good ‘ol buttercream.

2 sticks of unsalted butter, room temperature
3 1/2 cups powdered sugar
2 tsp. vanilla
3 tbsp. heavy cream
1/2-1 tsp. turmeric powder

  1. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar one cup at a time and mix on low-speed until well blended. When all the sugar has been added increase the speed to medium and beat for another 4-5 minutes.
  2. Scrape down the bowl and add the vanilla and cream, continue to beat on medium speed for 1 minute more. Slowly add the turmeric powder until you achieve the ideal shade of yellow and continue beating on high until frosting is light and fluffy, 2-3 minutes more.

*adapted from food network