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: Pumpkin Sweets Recipe Round-Up

Hello, Fall! I know you got here on September 22, but I'm just getting up to date on things. I mean like, I just got a Facebook account. And I just started blogging on a regular basis again. I'm glad for 31 for 21, because it makes it so that I HAVE to blog everyday.

So to jump start the fall baking goodness, here are my favorite pumpkin recipes - and they're sweet ones, of course, 'cause that's how I roll. Hey, sugar is fun to play with! (and eat, unless you're like me and and don't eat it anyway . . . I make it for my family, including that sweet little boy I told you about a couple days ago. He has food allergies, so I make treats for him.)

Pumpkin Bread is a classic. This is a very good family recipe, moist and sweet. Let me tell you, tho, this recipe doesn't make pretty looking bread, but that doesn't matter really. I all goes the same way, right?
Pumpkin Buckle has some funky layer things going on here, but it bakes up to a hit with the family. It's a custard-like thing.
Pumpkin Butter would be good on pumpkin bread, or if you want just eat it with a spoon! Hey, guess what? It's a crockpot (slow cooker) recipe! Can't be much easier than that! Don't let any of that pumpkin go to waste.
Pumpkin Carrot Spice Muffins with Orange Glaze were some nice muffins. They turned out fluffy and stayed together even though they're made with mostly oat flour.
Pumpkin Impossible Pie is a crustless pie, that's what "impossible" means here. Whatcha do is add some flour to the pie batter, and bake to perfection! For that crunch, just add some nuts to the top.

Pumpkin Marshmallows are fluffy, sweet and spicy while being free of eggs, corn syrup and other allergens. Good for hot cocoa, toasting and fun!

Pumpkin Pudding for some spicy, thick and creamy goodness. Eat it warm or cold, in a bowl or a pie shell, for breakfast or dessert - your choice!
PumpkinSnap Cookies is what happened when I crossed gingersnaps and pumpkin. Crispy, crunchy, snappy bottom-of-a-glass spice cookies. These are not the typical soft pumpkin cookies.
Pumpkin Spice Fudge was nice and smooth. That's one you probably haven't hear of, huh? I probably should re-do that recipe, though, to see if I could eliminate the corn syrup.

Remember these recipes when the pumpkin goes on sale! All 9 of them - bread, buckle, butter, muffins, pie, marshmallows, pudding, cookies and fudge - have real pumpkin in them.

Alrighty, I hope you enjoyed reading this and I hope fall baking and creating is a success for you!

~ 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 31 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Wheat-Free Wednesdays @ Anne-Marie Cain
Allergy-Free Wednesdays @ The Tasty Alternative & 6 other blogs
Gluten Free Fridays @ Vegetarian Mamma

Homemade Butterscotch Pudding + Memorial Day

Here I am. I'm alive, still. You know what people say nowadays - "I've been busy......".

Back to the kitchen:
Some time ago, we talked about pudding. This time it's butterscotch. Yum. Especially a whole gallon. My sister (who's birthday is today! - cake is later) likes butterscotch. She told me this pudding was like the little butterscotch-flavored pudding cups in the store.

But, of course, this is made with fresh goat milk, melted cane sugar, thickened with fine rice flour and touched-up with vanilla. That's all. This was adapted from the caramel pudding recipe on this blog.

Making it? - it's not that hard, but this is like a . . . ummm . . . science experiment.

Yes, yes, the sugar melts (brown or white) with NO liquid or nothin'. Just melted sugar and then milk - yes, add cold milk to sugar that is 300+ degrees fahrenheit - do be careful, though. Don't be surprised when you suddenly have this big chunk of hard candy in your pot. Don't freak out, it should melt just fine. After you've made butterscotch milk, add the thickener and finally, the vanilla. And no, It doesn't ruin the pot ;).

Oh . . . it smells so good! But I'm fine with just goat milk ;).

Now that I've prepared you for this experience - have fun! And just to be safe, read the recipe through before starting. Oh, and yes, I made a big ol' gallon - but it still didn't last. You can size down the recipe, though.

1 gallon of Homemade Butterscotch Pudding (Gluten, Cow Dairy, Corn, etc. Free)
Hanunyah Creation

2 cups flour (or cornstarch or other thickener)
4 cups sugar (brown or white)
1 gallon (16 cups) fresh goat milk (or other milk), divided
3 to 4 tablespoons vanilla extract

1. Whisk together the flour and 2 cups of the milk. Set aside.

2. In a large, 6-quart saucepan, melt the sugar, stirring constantly, over medium heat. It should form clumps, then those clumps melt.

3. Carefully add the remaining milk to the hot sugar. The sugar hardens, but keep stirring until the sugar melts into the milk.

4. Add the flour mixture, stirring constantly until it thickens and starts to boil. Remove from the heat and add the vanilla. Cool and refrigerate. It should thicken additionally in the refrigerator.


~ Hanunyah


Linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker, Look What I Made! at Creations by Kard and Sugar and Spice at Seven Thirty Three

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,

Banana Cream Crunch

My brother was trying to grab it off the screen ;).

Another "Hanunyah Creation", this sure was a hit! With many bananas and the Vita-Mix cream/pudding recipe I created (with a surprise ingredient), I made this interesting no-bake treat the other day.

For a quick run-down? - A soft oat-peanut crust + ripe, sweet bananas + Vita-Cream + the good stuff (peanuts and chocolate chips) = a quick and easy, no-bake, delightful snack or dessert.

This was very good, and it was gone in minutes - credit to my taste-testers, who were hungry for a sweet snack ;).

Banana Cream Crunch
Hanunyah Creation

Crust:
1 cup safe oats*
1/2 cup peanuts*

2 to 4 bananas
a few tablespoons peanuts**

Cream Pudding:
1 3/4 cups cooked rice***
3 to 4 tablespoons sugar
1 to 2 tablespoons vanilla
1 to 1/2 cup water

1/2 cup peanuts
safe chocolate chips (optional)

1. Add all crust ingredients to the Vita-Mix container. Turn machine on and quickly increase speed to variable 6 to 10. Blend a few seconds, until the mixture is crumbly and moist.

2. Press into a 9x13 inch pan.**** Slice the bananas over the crust, and sprinkle with some peanuts.

3. Combine all cream pudding ingredients in the Vita-Mix. Blend on high for a couple minutes, adding enough water until smooth and desired consistency is reached. Pour over banana layer.


4. Top with peanuts and chocolate chips, if desired. Refrigerate until set. Cut into pieces to serve.


Notes:
*Instead of blending the oats and peanuts together for the crust, you may mix together oat flour and peanut butter, then proceed as the recipe instructs.
**If there are allergies, or if desired, you may use other nuts in place of the peanuts.
***Instead of using all rice, you may use cooked mashed potato for 3/4 cup of the rice. You may need to use more vanilla and sugar to cover up the potato taste.
****The crust was kind of soggy, so, if you like, you may bake the crust for a few minutes at 350 degrees F, until light golden brown.


~ Hanunyah


Linked to Foodie Friday by Not Your Ordinary Recipes

Impossible Pumpkin Pie (Crustless)

Still warm from the oven, I ran outside with the pie and a cute turkey pot-holder to take a picture.

Pumpkin pie - without the crust is called an "Impossible Pie". Though a nice crust is great, it is much easier to add a simple 1/2 cup of oat flour (or other gluten-free flour) to the pie "batter" - and it turns out awesome! Now you have a creamy pumpkin pie in a easy-as-cake type of deal! And add some crunch with nuts . . . but that's optional.


Impossible Pumpkin Pie (Gluten, Cow Dairy, Corn-free, GAPS adaptable*)
Adapted from Ginger Lemon Girl


3/4 cup sugar -or- 1/2 cup honey
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup gluten-free flour -or- 3 tablespoons almond flour
1/2 teaspoon baking soda
2 large eggs
1 cup goat milk -or- plain, homemade yoghurt
1 3/4 cups pumpkin puree**
2 tablespoons vegetable oil -or- cold-pressed olive oil
nuts, optional

1. Preheat oven to 350 degrees. 


2. In a large bowl whisk together all ingredients thoroughly into a smooth batter. Pour into a large, greased 9" pie plate. If desired, top with nuts such as pecan or walnut halves (we used raw peanuts for the GAPS ones). 


3. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.


Notes:
*To make this GAPS legal, use all of the substitutions indicated in the recipe as "-or-". Also be sure that all of the spices and baking soda have no additives, and that the eggs are GAPS-approved.
**1 3/4 cups pumpkin puree is the same as one 15 ounce can.




~ Hanunyah

31 for 21: Brownie Bread Pudding

Here is a rich chocolate dessert. I've wanted to try this recipe I had for about a year, but just grabbed it out of my big "to try" pile. It was great! Rich and chocolate-y.

Brownie Bread Pudding (Gluten, Cow Dairy and Corn-free)
Adapted from AllRecipes.com

3 cups gluten and dairy-free brownies, prepared and cubed
2 eggs
1/2 cup sugar
3 tablespoons cocoa
1/4 cup oil
1 1/2 cups goat milk
nuts, for topping (optional)

1. Preheat oven to 350 degrees F. Place brownie chunks into a 8x8 inch baking dish.

2. Whisk the eggs, sugar, cocoa and oil in a large bowl. Add the milk. Pour your chocolate egg nog mixture over brownie cubes and sprinkle with nuts, if desired.

3. Bake until the top springs back when lightly touched.

4.  Take a picture and post on your blog :).


~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker and Sugar & Spice by Seven Thirty Three

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31 for 21: Pumpkin Buckle

Another great pumpkin recipe . . . this was a big hit! I made it yesterday for the first time and it's all gone now! Quick, interesting and very good.

First, some oil is poured in the pan, a thin cake-like batter is poured over that and then a pumpkin filling over that (that actually goes underneath the first batter). Sprinkle some cinnamon and sugar over those layers, and bake up some great reviews!!

Pumpkin Buckle (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from Country Woman

1/2 cup oil
1 cup rice flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1 cup goat milk*

3 cups pumpkin, cooked and pureed
1 cup goat milk
2 eggs
1 1/2 cups sugar
1 tablespoon rice flour
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon cinnamon

sugar and cinnamon

1. Pour oil into a 9 x 13 inch baking dish; set aside. In a large bowl, combine the flour, sugar, soda and cream of tartar. Stir in milk until smooth. Pour into the prepared pan (over the oil). (It will look like it is not going to turn out).

2. In a large bowl, beat the pumpkin, milk and eggs (a whisk works good). Add the remaining filling ingredients and beat well. Pour over the other mixture in the pan (mine disappeared under the other mixture). Sprinkle with sugar and cinnamon.

3. Bake at 350F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Even the dog wanted some . . . 

~ Hanunyah

This post is featured on Gluten-free Wednesdays.

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31 for 21: Pumpkin Pudding

I'm lining up some of my fall recipes to post in the next few days . . . here's what has been happening -

Monday we found my brother's pig with 10 little orange, black-spotted piglets . . . 

Today we found a guinea hen nest with new chicks!

Anyway . . .

    Back in the kitchen - Here's a great easy fall recipe. There were some pumpkins on sale when we were in town the other day, so we picked some out and boiled them today. I had made this last year, but never posted. This recipe was originally for a no-bake pie, so it could be made either way - as pudding or pour into a baked pie shell.

Pumpkin Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from Cooks.com

2 1/2 cups pumpkin, cooked and pureed
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger

Combine all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat until thickened. Serve warm or cold.

~ Hanunyah

Shared on Gluten-free Wednesdays

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31 for 21: Caramel Pudding

My sister, Suriyah made this the other day, and it was very good! It is an interesting recipe, though (but not hard to make).

Myy brother with Down Syndrome, likes pudding! When I told him I made some when he came home from town today, he was excited. He had some cut up bananas in his.

Caramel Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from My Recipes

2 cups goat milk

2 tablespoons arrowroot powder (or cornstarch, if not corn-free)

1 egg yolk

2/3 cup sugar (brown or white)

2 teaspoons vanilla (optional)

1. In a bowl, whisk 1/2 cup milk, starch, and egg yolk until well blended.

2. In a 2- to 3-quart pan over medium-high heat, stir sugar until melted and deep amber, about 4 minutes. (DO NOT add liquid. It will melt on it's own). Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes.

3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.

~ Hanunyah

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Bread Pudding

Tuesday some friends came over to butcher a pig. I made this while they were here, and as soon as I cut it and said that they could have some, it was like the locusts came in! It was only about 5 minutes until the pan looked like this, and it was a 10x13 inch pan (a doubled recipe)! -

So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).

Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
4 eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Notes:
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.

Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).

~ Hanunyah

Peanut Butter Squash Pancakes (GAPS Intro)

Update February 23, 2012: For a easy, yummy and much fluffier GAPS pancake recipe we use you may go here - The BEST Fluffy GAPS Pancakes (so far).

My brother likes these in yogurt or plain.

This what we do - my sister usually makes them, she doesn't really measure anything, so this is just about what it looks like she puts in ;).

Peanut Butter Squash Pancakes


In a food processor mix together until smooth a steamed acorn squash, butternut squash or pumpkin (a couple cups worth), 2 or 3 eggs and about 1/4 cup peanut butter (or other nut butter, no additives). You don't have to use a food processor, that's just what we found easiest. You can also add a banana in it. Cook in coconut oil, don't burn. If they are crumbly, add more peanut butter. You can also add a little honey if they need a sweetener.

We made these today without eggs (we didn't have any GAPS eggs), so we ate it like pudding - very good!

~ Hanunyah

Quick & Easy Microwave Pudding

This is really easy - just mix it up, and microwave (stirring every couple minutes), until it thickens. This recipe may be halved or doubled (if doubling it, make sure to use a big bowl). And, if you halve or double it, make sure you halve or double the time, too.

Quick and Easy Microwave Pudding (Gluten-free, Corn-free)
Adapted from AllRecipes.com.

• 1/2 cup white sugar
• 1/3 cup unsweetened cocoa powder (if you want vanilla pudding, omit cocoa)
• 2 tablespoons arrowroot powder (if you're not corn-free, you may use 3 
  • tablespoons corn starch)
• 2 cups milk (you may be able to use non-dairy milk)
• 2 teaspoons vanilla extract
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  1. 
     
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  1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
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    1. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
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  1. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator.
  
  
  
  
  ~ Hanunyah