Toppings

Chocolate Syrup

Posted by on Oct 24, 2012 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Chocolate Syrup

1 cup water 1/2 cup sugar 2/3 cup high quality, cocoa (or cacao) powder 1/4 teaspoon pure salt 1 teaspoon vanilla extract Bring water and sugar to a boil, whisking until sugar is dissolved. Add cocoa and salt and simmer, whisking, until slightly thickened – about 3 minutes. Remove from heat, add vanilla, then cool (syrup will continue to thicken as it cools). Yields about 1 & 1/2 cups.  Store refrigerated in a sealed container. __________________________________________________________________________ SIDE NOTES: ~  This syrup makes delicious chocolate milk, hot...

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Fresh Whipped Cream

Posted by on Oct 24, 2012 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Fresh Whipped Cream

1 cup high quality cream 1 – 2 TBSP sweetener of choice (to taste), or 6 – 12 drops liquid stevia 1 tsp vanilla extract Use an electric mixer to blend the cream. Once it thickens, add sweetener, vanilla, and blend just a bit more to combine. __________________________________________________________________________ SIDE NOTES: ~  There’s nothing like homemade whipped cream.  It’s delicious with fresh fruit of any kind.  I’m lucky enough to have a farm near by where I can pick up fresh, raw cream to keep on hand.  If this is an option for you, I highly...

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Caramel Sauce

Posted by on Oct 1, 2011 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Caramel Sauce

1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. ______________________________________________________________________________________ SIDE NOTES: ~  Adapted from “Raw for Dessert” ~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal...

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Shortbread Crust

Posted by on Oct 1, 2011 in Baked Goods, Condiments, etc..., Pie, Recipes, Toppings | 0 comments

Shortbread Crust

1 cup shredded dried coconut (unsweetened) 1 cup walnuts 1/4 tsp pure salt 6 pitted medjool dates Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground. Add the dates & process until the mixture begins to stick together. Don’t over-process. Yields 2 & 1/2 cups. Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using. ______________________________________________________________________________________ SIDE NOTES: For those with various food...

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How to Make Bread Crumbs

Posted by on Jul 24, 2011 in Condiments, etc..., Kitchen Tips, Photo Slide Show, Seasonings, Toppings | 0 comments

How to Make Bread Crumbs

Bread crumbs are extremely simple to make at home. All you need is bread. Any and all kinds work – sliced bread, rolls, buns, ends, sourdough, whole grain, spelt, rye, gluten free – whatever you like, whatever you have. If you keep sliced sandwich bread at home, making bread crumbs is one way to put the ends to good use. As you come across end pieces, just keep them together, in a bag in the freezer, and pull out slices as needed. I don’t recommend using stale bread (as is sometimes suggested), unless you want stale bread crumbs. Use fresh or frozen bread.  All you have...

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One Minute Applesauce

Posted by on Apr 17, 2010 in Breakfast, Condiments, etc..., Recipes, Sauces, Gravys, Sides, Toppings | 0 comments

One Minute Applesauce

4 apples, peeled & roughly chopped pinch of cinnamon (optional) Chop apples (removing seeds & core). Place in food processor w/ cinnamon & blend until smooth. If using a Vitamix, no need to peel the apples. (see demonstration video below) Serves 4. ________________________________________________________________________ SIDE NOTES: ~ Ridiculously quick, easy & amazingly tasty. My kids go NUTS for this. I make it several times a week as part of our breakfast. ~ Use crisp, firm apples, not the softer, mealier types. Our favorite apples to use are BRAEBURN, PINK LADY, GALA,...

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