Happy 19th Birthday to My Sweet Sister, Suriyah

Friday was my older sister, Suriyah's 19th birthday. It was a great day, ending with a party and cake :). Love you sis!

The cake: 2 layer vanilla cake with a filling of cake crumbs, cocoa powder and marshmallow fluff (homemade, recipe to come soon, Lord willing!), frosted with marshmallow fluff and dusted with cocoa powder.

~ Hanunyah

Homemade Butterfinger Candy Bars

A coule months ago or so I was working on making my own recipe for butterfingers. I made up an idea and tried it - melting sugar, adding peanut butter and baking soda. I tried it and it worked . . . mostly. They were too hard. I made them making slight variations. It wasn't perfect, and I sort of forgot about it. I did use the hard butterfinger-flavored candy in a cheesecake . . . that was very good, and I repeated that even thought the candy wasn't just right.

My little sister (who just turned 8) has been in the kitchen a lot lately. She makes donuts, almost completely by herself! Yesterday she wanted to make hard candy, but we couldn't make the one we usually make because we were out of corn syrup and cream of tartar (it would crystalize without one of those). But, I remembered that the butterfingers didn't need one of those. So, I added some sugar to a pot and told her to stir it. I stirred, and gathered the other ingredients. As a somewhat last-minute decision, I decided to add another 1/2 cup of peanut butter because I remembered that they were too hard last I made them. After pouring into the pan and washing the pot, I went to score them and ta-da! I think it worked! Once they were completely cooled, I realized it was a success. They were almost just right, but I think they needed to tad more crunchy. So, I think 1 1/3 cups peanut butter would be perfect, not 1 cup and not 1 1/2 cups.

A quick note . . . I've never got to dipping these every time I've made them ;).

Homemade Butterfinger Candy Bars
Hanunyah Creation
gluten-free, dairy-free, corn-free

2 cups sugar, white or brown
1 1/3 cups peanut butter
1 1/2 teaspoons vanilla
1 teaspoon baking soda

In a medium-size pot over medium to medium-high heat, add the 2 cups sugar. Stirring constantly, melt the sugar with NO water, only sugar in the pot. First it becomes clumps, then the clumps melt. Stir until there are no chunks left. Even if you use white sugar, the sugar should be a dark golden color at this point. Remove from heat immediately.

Add the peanut butter, vanilla and baking soda and quickly stir to combine. Pour into the prepared pan.

After a few minutes (when it's not really hot but it's not cool) deeply score into bars - big or small depending on your preference. Cool completely, break apart and dip in melted chocolate (if they make it to that point, that is ;) ).


Sorry I don't have a picture of these to share . . . I plan on making (and dipping) them to take pictures sometime soon. Right now we're out of chocolate chips, though.

~ Hanunyah

Link Parties:
Gluten-free Wednesdays @ The Gluten-Free Homemaker

Chocolate Banana Avocado Smoothie

I haven't done much with avocados because they are usually expensive. Well the other day my dad got a really good deal on them and came home with about 60 avocados.

Every morning I make some kind of creation with raw quail eggs because they are really good for you and we get tons of them right now. So, this morning I threw in the blender an avocado, a ripe banana, 4 quail eggs, a few tablespoons of cocoa powder, a handful of ice cubes and about a cup of fresh raw goat milk, blending it into a thick and smooth mixture. I poured it into a jar and walked out to the barn to watch this goat kid.

A 10.5 lb buckling! Poor mama, we had to assist this one.

~ Hanunyah

Food on Friday @ Carole's Chatter

Secret Ingredient Milk-Free Chocolate Pudding

The cat's out of the bag . . . on my Facebook page. But the somewhat neglected blog should have an update ;).

In the very beginning of this month, it was quite warm. Now, it's chilly. Winter time! Many layers of clothes, frozen water buckets, and kids. Kids! 3 were born this morning. (You know I'm talking about goats, right? No, I don't have 3 more siblings [though I wish]) :). They're all doelings!  Little girls, and a big mama - who we'd been waiting to have babies for months . . . we don't like unknown due dates. Ya know what else is unknown about this goat deal here? The dad was supposed to be a boer. Yeah, right. These babies: Loud screamers, they've got color and they're small - I think a Nigerian is the sire. So, 3 cute mutt babies!

Oh, the pudding! If you're not a "goat person" then I may have lost you :). Creamy, good ol' chocolate pudding. Made no-cook, fast, easy and milk-free - no dairy, coconut or almond milk, which makes this dairy and nut-free. No, gluten, corn or soy. Grain and Refined-sugar free!

The con about this recipe: It's not egg-free or vegan. For those who can't have eggs - sorry, this recipe simply won't work without eggs. But, something probably could be substituted for the honey.

An egg-based, not egg-taste recipe. Chocolate pudding! My sister also made a YouTube video showing how to make this simple chocolate pudding, but I'm also putting it below.

Surprise Ingredient Chocolate Pudding
Adapted from Snacks
(Gluten-free, Dairy-free, Nut-free, Soy-free, Corn-free, Grain-free, Refined Sugar-free)

1/2 cup honey*
1 cup water
4-5 tablespoons cocoa powder
6 hard-boiled eggs, peeled

In a vita-mix or blender, add the honey and water and blend. Add the cocoa and hard-boiled eggs and blend until smooth, 1 to 2 minutes at the most. The pudding can be served immediately, but it thickens more if chilled.

Notes:
*The honey can be adjusted by personal preference. You may also try using a different sweetener.

Did you watch that video? Yep, she's a little weirdo :). A great sister, tho. I think her fav song right now is "A joyful heart is good medicine" - haha! She likes to "be weird" and make people laugh. The second oldest of my 6 lovely sisters :).

~ Hanunyah

Link Parties:
Allergy-Free Wednesdays @ The Tasty Alternative
Gluten-free Fridays @ Vegetarian Mama and 2 other blogs
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
The WCFS Award Show @ Will Cook for Smiles
Food on Friday @ Carole's Chatter

31 for 21: Chocolate Syrup

Another animal picture because I don't have a picture for this recipe.

Basically this is just an idea. Just mix honey and cocoa together (equal parts or to taste) for a quick, refined sugar-free chocolate syrup. You can add this to milk (warm or cold), pour on ice-cream, etc.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties
Wheat-Free Wednesday @ Anne-Marie Cain
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Gluten-Free Fridays @ Vegetarian Mama and 2 other blogs

31 for 21: Quick Chocolate Peanut Butter Treat

A quick afternoon treat made in the microwave. The honey comes to a high temperature, so when combined with peanut butter it cools and makes sweet, crunchy bits in the peanut butter ball. This is another one of those creations, and doesn't need a formal recipe. Here's how.

Add about 1 teaspoon cocoa and a teaspoon of honey to a small microwaveable bowl or cup. Do not stir. Take a spoon of (natural) peanut butter - a couple tablespoons worth - and set aside. Microwave the mixture in the cup for 30 seconds on high. Remove, immediately add the peanut butter and mix quickly. Let cool a few minutes, roll in cocoa powder. Set in the freezer for a few minutes to cool completely.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Easy & Healthy Chocolate Peanut Butter Cookies

Last night I made some cookies - a jar of peanut butter (a whole jar?? listen, it's a big recipe), some honey, and a few eggs. Add some cocoa for a nice rich flavor. Simple but good. Mix up the dough, let it chill out while you go milk the goats, then come in to bake cookies.

These ones really get up on their hind legs and scream for a cold glass of (goat) milk :).

Easy and Healthy Chocolate Peanut Butter Cookies (Grain-free, Refined Sugar-free)
Hanunyah Creation

1-16oz jar natural peanut butter (chunky or smooth)*
1 cup honey
3 eggs
1 cup cocoa

1. Mix all ingredients together. Mix well. If the dough is too thin to handle, set in the refrigerator for about 30 minutes.

2. Heat oven to 350 degrees F. Drop the dough onto ungreased cookie sheets and bake for 6 to 8 minutes.

Makes about 40 cookies, depending on size.

Notes:
*A 16oz jar peanut butter = 3 cups peanut butter.
For a marble effect, follow directions except do not add the cocoa powder initially. Divide the dough into two bowls, and add the cocoa to one. After chilling, gently fold the doughs together. Proceed with directions.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker 
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Wheat-Free Wednesday @ Anne-Mare Cain
Gluten Free Fridays @ Vegetarian Mamma
Food on Friday @ Carole's Chatter

31 for 21: Suriyah's Chocolate Quakes

This recipe also is from my sister, Suriyah. Crunchy chocolate quake cookies with add-ins of your choice!

Suriyah's Chocolate Quakes (Gluten-free, Dairy-free)
Adapted from got milk? the cookie book

6 tablespoons oil
1 cup sugar
2 eggs
1 teaspoon vanilla
6 tablespoons cocoa powder
1 cup flour
1 teaspoon baking powder
1/2 cup nuts (optional)
1/2 cup chocolate chips or M&Ms (optional)

Mix the oil, sugar, eggs, vanilla and cocoa powder well. Add flour and baking powder. Mix well. Add nuts and chips. Drop by teaspoonful onto pan. Be sure to give each cookie lots of space as they spread in the oven. Enjoy!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Easy Vita-Mix Ice-Cream

We made our first fire (in the wood stove) today. And we ate ice-cream at the same time. The cold weather doesn't keep us from drinking shakes and eating ice-cream :). In fact, it was this time of the year when I posted this recipe.

Easy Vita-Mix Ice-Cream 
Originally from whole food recipes (the Vita-Mix cookbook)

1 cup milk
1/2 cup sweetener (we use sugar or honey)
1 teaspoon extract
4 cups ice

1. Add all ingredients to the vita-mix in the order listed.

2. Turn the vita-mix on and quickly increase speed to variable 10, then to high. Use the tamper to press into the blades. It should be done in about 30-60 seconds. (It should be very, very smooth. If it still has chunks of ice it is not done.)

3. Turn off machine. Serve Immediately.

Notes:
This is a very versatile recipe.
You may use:
 - other types of milk (almond, coconut, etc.)
 - different sweeteners (sugar, honey, etc.)
 - other extracts (orange, lemon, almond, etc.)
 - 1 cup of frozen fruit in place of 1 cup of the ice (strawberries, blueberries, etc.)
Or, try adding:
 - some coffee
 - a sprinkling of freshly ground nutmeg
 - cocoa (and increase the sweetener by a few tablespoons)

This recipe is just a template. Play around! Since it can be changed so much, it is easily adaptable for many diets and food allergies. GAPS, gluten-free, dairy-free, grain-free, refined sugar-free, etc.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

It's Spring; Simple Pudding

Blogging has been on the back burner here, and so has some pudding. But since you can't leave pudding on the back burner for long, here I am, bringing it to the front. Especially if you put loads (well, tablespoon loads) of vanilla, a little cocoa, or some sweet strawberries.

It's spring. By the way, what season does pudding belong in? Probably depends on what kind. If it's as a nice warm custard - fall or winter? How 'bout some fruity, maybe lemony, cool pudding? Or the kind with crunchy cookies and bananas? I think pudding is well fit for any season, especially spring and summer - keep some on hand and make all kinds of yum-yums.

It's spring (it was official about 6 weeks ago). Babies, flowers, beauty, color season.

It's May. Many birthdays in May for us. Today marks the 51st year that someone was born who would become a great father. (p.s. last month, the 12th, was my day of 13 years. No, I didn't make myself a cake, but I did make my family brownies :) ).

Is it time to make an any-time, easy, creamy treat? Have fun with this versatile and quick recipe, which is based on 4 ingredients.

Simple Pudding (Gluten, Cow Dairy, Corn-free)
Hanunyah Creation

1/4 cup gluten-free flour (or cornstarch)
1 cup sugar
4 cups goat milk or non-dairy milk
1/2 cup cocoa, pureed fruit, etc., optional
1 tablespoon vanilla*

1. In a large saucepan, combine the flour, sugar and 1 cup of the milk. Mix well, and add the remaining milk and cocoa or fruit, if desired.

2. Place over high heat, and heat for a couple minutes, stirring occasionally. Reduce heat to medium, and, stirring constantly, bring to a boil.

3. Remove from heat. Add the vanilla and serve chilled.

Notes:
*Add the vanilla to taste.
For a richer pudding, you may add 2 whisked egg yolks after step 2, return to the flame for another minute, and proceed with the recipe.
This recipe may be cut in half for a smaller portion, but I suggest making at least one full recipe - as it's not that much - and keeping it in the refrigerator. It doesn't hurt to throw it in a cake, or as a filling, etc.


~ Hanunyah


Shared at Tempt My Tummy Tuesdays,

Super Good, Super Simple Fudgy Chocolate Brownies

I am reminded again that great things often come from a simple, easy recipe. Brownies from scratch that are just about as gooey and fudgy as the glutened box kind - but easily dairy and gluten-free. Made with common ingredients.

Beat together oil, cocoa, sugar, eggs and flour. Pour it into a pan and bake for about 25 minutes. Cut and eat some rich, chewy, chocolatey-ness (chocolatey-mess?). Want some special extra-dark? Use dark cocoa powder for some ultra chocolate craziness!

Side note: I wonder if it would work - coconut oil, cocoa, honey, eggs, coconut and/or almond flour?!? Maybe I should try that, so my sugar-and-grain-free followers aren't offended ;).

But, for now, the best attempt at brownies for me . . . 

Fudgey Chocolate Brownies (Gluten, Dairy, Soy*, Corn-Free)
Hanunyah Creation

1 cup oil
1 cup cocoa
2 cups sugar
4 eggs
1 1/3 cups flour

1. Preheat oven to 350 degrees F.

2. Beat together all ingredients. Pour into a 9x13" pan**.

3. Bake for 25 to 35 minutes, depending on size of pan.

Notes:
*It is up to you to be sure that what kind of oil you use is soy-free, if that is an allergen in your house.
**Depending on how thick you want your brownies to be, you may use different sizes of pans. Just know that the smaller the pan, the longer the baking time.

These would be great for parties, gatherings, or a simple weeknight dessert. This may also be used as a base recipe for other ideas, such as cream cheese swirl brownies, brownie bread pudding, etc.

NOTE:

Feel free to share this recipe (and any others), as long as you leave a link back to my blog. THANKS!

~ Hanunyah

Linked to Thrifty Thursday @ Thrifty 101, Whatever Goes Wednesday @ Someday Crafts

Homemade Cereal - Cinnamon or Chocolate

Well, I'm still here and I'm skipping back to the blog with a recipe today. We've been getting spring showers here - yesterday and today it was dumpin' rain, and now there's a river flowing through our property.

So, here's a quick recipe I'm putting up quick before I need to go! Have a good, sweet [and crunchy] day!

I do have pictures of the chocolate stuff to post later, but for the cinnamon - see the Wordless Wednesday post I did awhile ago here. Oh, and this recipe is just what I do, the flours, etc. are subject to change ;).

Homemade Cinnamon Cereal
Hanunyah Creation

1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt, optional
1 cup buckwheat flour
1 1/2 cups rice flour
1/4 cup oil
2 eggs
1/4 cup water
cinnamon sugar

1. Preheat oven to 325 degrees F. Lightly grease a few cookie sheets.

2. Combine the sugar, cinnamon, salt and flours. Add the oil and mix together with a fork until the mixture is moist and crumbly. Add the eggs and water to form a soft dough.

3. Take a portion of the dough and place on one of the prepared sheets. Roll out very thin, about 1/8 to 1/4 inch thickness. The thinner it is, the crunchier it should be. Sprinkle liberally with cinnamon sugar, and cut into squares with a dull knife.

4. Bake for about 8 to 12 minutes, until firm to the touch, crunchy and light brown. Remove from oven, remove the cereal from cookie sheets to cool (you may have to break some of the squares apart).

Homemade Chocolate Cereal
Hanunyah Creation

1/2 cup sugar

1/2 teaspoon salt, optional

1 cup buckwheat flour

1 1/2 cups rice flour

1/4 cup oil

2 eggs

1/4 to 1/2 cup water

cocoa sugar (a little cocoa mixed with some sugar)

1. Preheat oven to 325 degrees F. Lightly grease a few cookie sheets.

2. Combine the sugar, salt and flours. Add the oil and mix together with a fork until the mixture is moist and crumbly. Add the eggs and enough water to form a soft dough.

3. There are several ways you can shape the cereal, but here are my preferred methods. With the chocolate cereal I ended up crumbling most of the dough to make like a "cocoa pebble" type cereal (method a.) which was much quicker and easier than all of this shape stuff I was doing (yes, I did a few hearts and circles ;) ). So, I prefer the crumble method - which doesn't necesarily look very great - but it is very quick. The square method is also pretty quick, but still a bit more involved because of the rolling.

a. Crumble method: Take a portion of the dough and crumble/break into small pieces all over the baking sheet. It doesn't need to be very spread out, but just make one layer - sort of like granola.

b. Square method: Take a portion of the dough and place on one of the prepared sheets. Roll out very thin, about 1/8 to 1/4 inch thickness. The thinner it is, the crunchier it should be. Sprinkle liberally with cocoa sugar, and cut into squares with a dull knife.

4. Bake for about 8 to 12 minutes, until firm to the touch and crunchy. Remove from the oven and remove the cereal from the cookie sheets to a container (WITH NO LID) to cool (you may have to break some of the squares apart).

~ Hanunyah


Linked to Thrifty Thursday @ Thrifty 101

The Twin's 7th Birthday Cake

Well, I guess it's better late than never, but this was the cake that I made for the twins - the youngest two. (This post just kinda got lost in the chaos of life ;).) They turned 7 years old (!!) on the 3rd of this month, and Mom's birthday was on the 4th.

Chocolate cake with orange filling and fluffy orange frosting.

~ Hanunyah

Chocolate Chunk Cookies, GRAIN & SUGAR FREE

Oops! I sort of forgot about the Chocolate Chunk Cookies I mentioned in one of my last posts . . . sorry ;). I'm still here, we've been busy with kidding/lambing season here.

Well, when people think of chocolate it is usually somehow linked with sugar. But it's this simple: cocoa powder does not have sugar in it. It's that simple. Add some good fat and a touch of honey to that powder. Let it set.

Chewy cookies with a touch of the sweetness of honey, add some . . . sugar-free chocolate. You got it.

The chocolate chunks actually have the taste and texture of chocolate, nice and smooth. My sugar-free friend - who really likes chocolate - was so excited that I made her something chocolate. And when she tasted it? Yep, it was a success.

Now, I'm not exactly sure if these are GAPS legal because of the cocoa. Some say "yes", others say "no". I didn't do extensive research about it, but you may decide for yourself, if you're on the GAPS diet.

Chocolate Chunk Cookies (Grain, Gluten, Dairy, Sugar, Corn, Soy, Gum, etc. FREE)
Ideas from Whole New Mom and Nourished and Nurtured

1/2 cup cocoa
1/2 cup coconut oil
2 tablespoons honey, to taste

2 cups almond meal/flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 egg
2 tablespoons coconut oil

1/4 cup honey

1. In a small saucepan combine the first 3 ingredients. Melt together over medium heat, stirring constantly - be careful not to burn this mixture. Pour into a small bowl or dish. Place in the refrigerator or freezer for a few minutes.

2. Meanwhile, preheat the oven to 350 degrees F. Combine all the remaining ingredients to form a dough. Remove the chocolate mixture from the freezer and chop into small pieces. Stir the chocolate chunks into the cookie dough.

3. Drop the dough by a spoon onto a cookie sheet greased with coconut oil. Bake for 7 to 12 minutes, depending on size and shape of the cookies. Remove from oven and let cool on the cookie sheets for a few minutes before transferring to a wire rack (or your mouth ;) ) to cool completely.


~ Hanunyah

Linked to:

Tuesdays At The Table

Temp My Tummy Tuesdays

Home and Family Friday

Link Party @ the space between

Sugar & Spice by Seven Thirty Three

creative juices @ momnivore's dilemma

Happy 25 Anniversary to my Parents and GAPS Cinnamon Raisin Bread

Yesterday, the 17th, was my parent's 25 anniversary. You probably already guessed: we had a party (again) and I made cake. Just another reason for a party, as my dad (Abba, as we call him - means dad in Hebrew) said.

I made 2 cakes - one GAPS one, since Abba is on the GAPS diet, and one chocolate cake. I'm sure you can tell which one is the GAPS cake ;).

Raisins and freshly roasted peanuts on top of a egg white/honey frosting.

Chocolate chips on the same fluffy stuff. I counted 104 chocolate chips, just incase you are wondering :).

Here's the GAPS cake recipe. It is a cinnamon raisin bread, but I doubled it and baked in a round baking pan for the cake above. It is actually fluffy and pretty yummy - it uses a lot of eggs - 10 for the cake above! A big thanks goes to Nourished and Nurtured for the recipe that we adapted - go check out her GAPS recipes, they're awesome!
      So, here it is - this is the recipe not doubled.

Cinnamon Raisin Bread (GAPS legal, Grain, Sugar, Gluten, Dairy, Corn, Soy-Free)
Adapted from Nourished and Nurtured

5 eggs
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup honey, or to taste
3/4 cup almond meal/flour*
1/2 cup raisins**

1. Preheat oven to 325 degrees F. Grease pans (see note below) with coconut oil or other GAPS legal fat.

2. Beat together the eggs, soda, cinnamon and honey to taste. Stir in the almond flour. Fold in the raisins.

3. Bake at 325 degrees F for about 25-35 minutes, until the middle is set and the top is golden brown. (see note below).

Notes:
*The recipe used 1/3 cup coconut flour and 1/4 cup almond flour, but we use just almond.
**You may substitute safe nuts for the raisins or omit the raisins all together, if desired.

Here are a few of Sarah's notes and tips:
"I used loaf pans that were 7.5X3.75X2.25 inch.  Although the batter would all fit into a larger loaf pan, it will cook better as two smaller loaves so that the coconut flour will not be overcooked before the middle is set."
"I like to cook this bread for a few minutes past when the middle is set so that the bread will be nice and dry for toasting."
"Store in the fridge or freezer.  I like to use a good bread knife to cut each loaf into many slices.  I then place a small square of parchment paper between each slice, wrap it all in plastic wrap, and store it in the freezer.  The parchment paper ensures that I can easily pull out just one slice at a time.  This bread freezes very well, and makes great toast!"

One more thing . . . while I was experimenting with GAPS recipes (which is not very common for me), I remembered a friend who is on a diet for her Lyme disease. She really likes chocolate. So, I created a grain and sugar free recipe for CHOCOLATE CHUNK COOKIES! She was sooooo excited! They are yummy . . . recipe later, Lord willing ;). The base for the recipe for these yummy, chewy cookies can be found at Nourished and Nurtured (I told you she has great recipes!).

~ Hanunyah


Linked to Show and Tell Saturday by Be Different Act Normal

Dark Chocolate & Strawberry Cream Cake for Hannah

The 10th of this month (a week ago) was a good friend's 17th birthday. We totally surprised her several times - it was great!

Anyway, this is the cake I made. They said it was good (she gave me a "thumbs up") with a nice fruity flavor from the strawberries. They also said it looked fancy, and it was even asked if it was store-bought (no, of course ;) ).

So, here's how it went . . .

Doubled the Oat Flour Chocolate Cake, using dark cocoa powder and not exact measuring ;) - I think it turned out better that most times!

Make some cool, fluffy stuff - beat some sugar syrup, egg whites and vanilla together. I was aiming for a marshmallow cream type thing, but that needs a little more work. So, add some chopped fresh, juicy strawberries to some of that . . . 

and cover it in the rest of the fluffy stuff. Yeah, and add some more chocolate if you want, just to make it a little more fancy.

Go outside to take a picture,

then remember that you had leftover chocolate glaze from the Tunnel of Fudge Cake that you made last week, and take it a step further.

Take it to the birthday girl's house (it survived the bumpy roads).

And watch it dissapear . . . 

in minutes . . . 

until you have a clean plate to take home.

~ Hanunyah

"3 Musketeers" - sneak preview

So, would you like to have "sneak previews" to my cookbook? Well, I am writing the cookbook. I'm hoping to have several candy bar recipes in there. For now, if you want a little candy bar fun, you may see my recipe for Coconut Candy Bars. And don't worry - I'll still post recipes for you, Lord willing.

Homemade candy bars. Chewy nougat covered in chocolate. Like 3 Musketeers candy bars - only much simpler and better-tasting. These are really rich. Easy to make. No corn-syrup, of course (because it's easier without). The recipe makes . . . 32 candy bars (gasp!) that are roughly 1 inch by 2 inches I'd say.
      If you're on any kind of a diet, you're probably glad I'm not passing out the recipe right now. But surely my family is not on a diet (besides the gluten-free lifestyle). Because there's no reason to go on a diet. This time of the year is the same to us as any other time.

~ Hanunyah

Bit O' Cocoa Cookies

One last recipe for 2011. Little cookies with a bit o' cocoa, they are just perfect for winter. Accompanied by some hot cocoa, a extra bit o' cocoa could just brighten one's day coming in from the chilly winter morning. Plus, being easy with only 5 basic ingredients, you can whip these up quick.
     Although, we have had a SUPER mild winter . . . very warm. It was over 60 degrees F when we went ice-skating the other day! - as opposed to our winter (here in OK) last year - we already had snow in November. Though the winter is not over yet - it could get cold here on us hard and fast.

     So, to the recipe . . . I wanted a chocolate cookie that didn't spread much and would hold together really well - for ice-cream sandwiches. Solution - don't use leavening, little lard, and use several eggs because they do wonders for holding things together. It was first-time success.

Bit O' Cocoa Cookies (Gluten, Dairy, Corn, Gum-free)
Hanunyah Creation

1/4 cup lard
1 cup sugar
1/4 cup cocoa
3 eggs
1/2 cup oat flour
1 1/2 cups rice flour (or other GF flour)

1. Preheat oven to 350 degrees F.

2. Beat together the lard, sugar, cocoa and eggs. Add the flours.

3. Drop dough by teaspoonfuls on greased cookie sheets, or for more uniform cookies roll into balls (flouring your hands), and flatten out a little.

4. Bake for 8 to 10 minutes, until set and the edges start to lightly brown.


~ Hanunyah

Quiet

No recipe for you today, but I'm hoping to get my blog design finished soon. While my blog rests, I hope you enjoy the winter days and maybe make some chocolate fudge and marshmallows (hey, hot cocoa on a stick? ;) ).

~ Hanunyah

Chocolate Fudge

The Gluten-Free Homemaker's monthly theme for December is chocolate, in particular chocolate fudge. So, to fit the theme, I remembered this recipe. I pulled it from deep in the archives, and made my little brother some chocolate fudge.

In the new goat milking barn!

But this time, this five-ingredient fudge is made with water instead of milk - perfect for anyone with a dairy allergy, or for us since the goats' milk drops in quanity in the winter. It's sooo simple and perfect. Silky Smooth. Rich and Chocolat-ey. Easy at the drop of a . . . thermometer. Or not. You don't need a thermometer. Just boil it five minutes at medium heat. If you want to be sure, drop some boiling sugar into super-cold water - if it easily forms a ball while in the cold water, but flattens once removed - you're done . . . or at least until your arm gets a good workout (don't feel like beating fudge? Oh, I'm sorry. Maybe you have a hand mixer? That'll do you a wonder).

Oh, yeah. Fresh-from-the-udder rich 'n' creamy goat milk with chocolate fudge? No problem for my mama!

So, you ready? Not too hard, right? If this recipe is like me speaking chinese to you, then you may e-mail me at h2 (at) gotdownsyndrome (dot) net for help.

Chocolate Fudge (Gluten-free, Dairy-free, Corn-free)
Adapted from Cocoa Fudge

2 cups sugar
1 cup water*
1/2 cup cocoa
1/4 cup lard
1 teaspoon vanilla (optional)


1. Combine the water, sugar and cocoa in a large saucepan (it boils up very high, so at least 4-quart. You don't want a sticky mess all over the stove like I had - so play it safe). Mix well. Bring to a boil over high heat; then lower the temperature to medium. Cook until it reaches soft ball stage (235 to 245 degrees). (I use a candy thermometer, or you could use the cold water test. Don't be scared - it's really not that hard. It takes about five minutes to reach the soft ball stage).


2. Remove from heat and add the lard and vanilla. Do not stir, and allow to cool for about 10 minutes or so. Beat (by hand or with a mixer) until very thick and the mixture begins loose it's shine. Quickly pour into a greased 8x8 inch pan. Let chill in the refrigerator until set.


Notes:
*I used to use goat milk, but today I tried it with water - awesome! My sister was surprised to hear I used water instead of milk.

~ Hanunyah


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