Tag Archives: Chocolate

Peanut Butter Ice Cream Sundaes

Hello, and happy summer to you all! As you know, SensitiveHusband and I recently bought a house and moved, and we just sold my condo. So as you can imagine, my free time has been spent moving boxes around. I also find myself doing a lot more laundry since my washer and dryer are just off of the kitchen, which makes moving the clothes around so much easier. It’s weird, I actually find myself making excuses to just do another load of laundry! I bet that feeling will wear off eventually.

peanut butter ice creamHowever, I have still been trying new recipes. And this one for peanut butter ice cream is so delicious and creamy, you won’t even notice the lack of dairy, refined sugar, or gluten. It is rich and satisfying, especially if you pair it with some hot fudge sauce!

How did I uncover this gem of a recipe? My friend MaryAnn sent me a link to the Gluten Free Goddess web site with a simple note attached – “You MUST make this! AMAZING!” Since I like ice cream, and this recipe seemed to be receiving a ringing endorsement, I thought I would oblige.

sundaeI made two changes to the original recipe. First, I doubled it. If the ice cream was really going to be this good, I better make a sizable batch. And secondly, I substituted the brown sugar with coconut palm sugar. The recipe went off without a hitch and when I sampled it, I was overjoyed. So far I have made this ice cream twice, once for SenstiveHusband’s birthday (hence the candle in his sundae), and once for a family party. And I already have all of the ingredients for another batch.

Ingredients:
2 14-oz. cans organic coconut milk, chilled
1 cup coconut palm sugar
1 cup organic natural peanut butter
1 dash sea salt
2 teaspoons vanilla extract
6 tablespoons dark chocolate shavings (or grain sweetened chocolate chips if you can handle gluten)

Preparation:
Prepare your ice cream maker ahead of time by freezing the canister overnight. Now is a good time to chill your coconut milk in the fridge too.

Combine the chilled coconut milk and coconut palm sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.

Add in the shaved dark chocolate.

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.

Scoop into a freezable quart container, cover and freeze.

hot fudge sauceUpon sampling this peanut butter ice cream, you may find yourself craving a sundae. If this is the case, try this recipe for Homemade Bittersweet Chocolate Syrup from the Nourishing Gourmet. Plus, it’s Paleo; gluten, refined sugar, and dairy free!

And if you need to top it all off with some whipped cream (not dairy free, but gluten free and refined sugar free), you can check out my recipe.

Sugar Free! Key Lime and Chocolate Cream Pies

Two PiesOnce you have the sugar free graham cracker crusts prepared (see my previous blog post for the recipe), you can fill them any way you choose. I tried making key lime and chocolate cream pies because they are such sweet treats for the summertime, and I wanted to take on the challenge of making them sugar free.

For the key lime pie, I started with a Cooking Light magazine recipe that is a healthier version than many other recipes I reviewed. The trick with a key lime pie is to get the right consistency without using sweetened condensed milk. My online research found that heating evaporated milk with agave nectar could work as a good substitute. Adding Greek yogurt to the filling provides some tang and a thick consistency. This pie takes a while to bake and it will continue to thicken once it is out of the oven and cools. Fresh key lime juice tastes great in this pie although fresh lime juice will work just as well.

Ingredients for Filling:
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup fresh Key lime juice (or fresh lime juice)
1/2 teaspoon lime zest
3 large egg yolks
1 (14-ounce) can evaporated milk
1 cup agave nectar

Preparation:
1. Preheat oven to 350°.
2. Combine evaporated milk and agave nectar in a small saucepan. Cook on low heat for approximately 10 minutes. Use approximately 14 ounces (or 1 2/3 cups) of the resulting mixture in the filling in the next step.
3. To prepare filling, place yogurt, lime juice, lime zest, egg yolks, and milk/agave mixture in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° until set, about 35 minutes. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped cream.

As for the chocolate cream pie, I again started with a Cooking Light recipe as the base. I substituted the coconut palm sugar for the cane sugar, and used grain sweetened chocolate (Endangered Species or Sunspire are delicious cane sugar free options) instead of the usual store-bought sugary brands. This pie is delicious and had a light and rich texture.

Ingredients for Filling:
2 cups fat-free milk, divided
1/2 cup coconut palm sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces (cane sugar free) chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon grated (cane sugar free) chocolate

Preparation:
1. To prepare filling, combine 1/2 cup milk, 2/3 cup palm sugar, and next 4 ingredients (2/3 cup palm sugar through egg) in a large bowl, stirring with a whisk.
2. Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. 3. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly.
4. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped cream evenly over filling. Sprinkle with grated chocolate.

Pi PlateServe your favorite pie in a pie plate – or in my case – a pi plate! Pi (pronounced “pie”) is the ratio of the circumference of a circle to the diameter, which is the same value no matter the size of the circle.

Chocolate Beet Cake

Good day everyone! We are in the middle of our second week of our community-supported agriculture (CSA) program with a local farm. Each week, we pick up one box (a half share) of fresh produce. At this point in the season, our box has been bursting with greens including spinach, lettuce, kale, and collard greens. It’s exciting to discover what is in the box each week and a fun challenge to use all of the fresh ingredients in interesting ways. The CSA program works well for a farm because there is a consistent demand for the produce, and the program also benefits a household because the prices are lower than what is seen at the grocery store. If you are willing to try a variety of vegetables, a CSA is a fun and economical option.

This week we received two vegetables that we do not eat that often but are such a treat when we do: kohlrabi and beets. I roasted kohlrabi during the week with olive oil and asiago cheese…click here for my simple recipe. Roasted beets are also delicious as an accompaniment to a meal; however, they can also be turned into a sweet and healthy dessert!

chocolate beet cakeI found this recipe from The Simple Lens for Chocolate Beet Cake for Two. I immediately liked the recipe because it did not use any refined sugars and was vegan, which appeals to a number of my friends. I swapped lemon juice for vinegar to keep the acidity level the same. In addition, the yield is two small cakes, which is a nice option for a household that does not want a large amount of cake sitting in the kitchen, tempting people to eat it. This dessert is rich and satisfying and very chocolatey, without being heavy. The beets lend a subtle sweetness to the taste and a soft raspberry hue to the cake. Try this for a fun treat with some fresh beets. You will enjoy it!

Ingredients
For Cake:
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup flour
1 tablespoon cocoa powder
1/8 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
4 tablespoons water
2 tablespoons applesauce (unsweetened)
1/3 cup beet puree (1-2 medium-sized beets)

For Chocolate Ganache:
1 tablespoon maple syrup
2 tablespoons (unsweetened almond) milk
4 tablespoons dark chocolate chips (dairy-free)

Preparation:
1. Prep beet puree: cook beet(s), let cool, process into puree in food processor.
2. Sift together dry ingredients (salt, baking soda, baking powder, flour, cocoa.)
3. Combine wet ingredients (lemon juice, vanilla, applesauce, maple syrup, water, beet puree).
4. Mix wet ingredients into dry ingredients.
5. Divide mixture between 2 well-greased ramekins.
6. Bake at 350 degrees for 30-35 minutes (or until skewer pulls back clean). Let cool for 10-15 minutes before removing from ramekin. (Or just eat right out of it!)
7. Prep ganache: bring milk just to a boil and then remove from heat. Stir in chocolate chips and syrup.Continue stirring until chips are fully melted.
8. Plate up: Pour delicious, melty ganache over beet cake and serve. Makes 2 (ramekin-sized) cakes.

I am sharing my recipe with Simply Sugar and Gluten Free.

Exclusive! Interview with Owner of Chocholistic

Greetings, everyone! A few months ago I had the pleasure of meeting Kenzie Harrick, a nutrition counselor and owner of a new chocolate company, Chocholistic, and sampling some of the creations. First of all, the chocolate is delicious! It has a creamy texture and satisfies my sweet tooth. In addition, the chocolate is Organic, Raw, Vegan, Non-GMO; and free from Sugar, Nuts, Soy, Corn, Wheat, Gluten, and Dairy. Wow!

I had the chance to ask Kenzie some questions about how she creates these healthy chocolates and her plans for the business. I think you will enjoy reading about this healthy chocolate.

How did your 2011 trip to Costa Rica inspire you to create Chocholistic?
My trip to Costa Rica really opened me up to the power of possibility and the power of ingredients.

When I went to Costa Rica to study with David Wolfe, I had just made a big career move by leaving my job as a Program Manager and Chef for a Raw Detox Center. When I left for that trip, I was really hoping it would give me some spiritual insight into what my next move would be. Chocolate was never in the picture. Until of course, I got there.

The retreat center I stayed at had a raw cacao bar in the middle of their tropical jungle. After seeing how everyone organized their day around trips to the cacao bar, and learning from David Wolfe about the powers of combining superfoods and chocolate, I fell in love with the idea of “chocolate as the answer” to health concerns.

When I got home, I started experimenting in the kitchen with different combinations of herbs and superfoods until my friends and family were pretty hooked. When I had the opportunity to sell them at a local event, I jumped on it, and Chocholistic has snow-balled from there.

What is one of the best outcomes to starting your own business? What is a challenge?
The best outcome of starting Chocholistic has been waking up in the morning passionate about what I do. I believe I’m creating a product that can help people. When you focus on that potential, you push yourself to make it the best. When you rise to the occasion and start seeing your vision unfold, you feel really empowered. And that gives you confidence to make the next bold move.

Of course there are challenges everyday: Having enough chocolate in the fridge, shipping in 100 degree heat, designing retail packaging, being behind schedule… But you have to have patience with the process of creating something you’re proud of and know when to throw yourself in high gear and just figure it out.

What is your creative process in developing new flavors for the chocolate?
When it came time to create new flavors for Chocholistic there were two main questions that led the way of the creative process:

What are the conventional truffle flavors that everyone is familiar with? And what are the most interesting, powerful superfoods everyone needs to be eating?

I enjoy the challenge of combining powerful health foods with delicious (also healthy) chocolate. I also love the challenge of allowing those superfoods to make the chocolate taste better: Like the smokiness of reishi mushroom, the tartness of goji berries, or the crunch of chia seeds. Chocholistic is complex; it’s rich. You take a bite and you feel it. Understanding how Chocholistic is supposed to FEEL helped me develop how the new flavors would taste.

In addition to being available online, one of your short-term goals is to have some stores selling your chocolate by September (hooray!). How do you get your product to retail outlets?
One of the biggest tools in reaching a larger market has been helping people know the power of Chocholistic Chocolate. It’s unlike most products out there… And that’s exciting for chocolate lovers and retail stores. Of course with a new product you start small: local markets and smaller health food stores.

I think it will be about sitting down with the shop owners and communicating how special a product it is and asking them to give it a shot on their shelves. There’s a need for thoughtful, healthy, delicious food. And so far I’ve gotten great feedback.

What is one long-term (1-3 years) goal for your company?
This question is fun! Chocholistic is in its infancy, so retail packaging and consistent online reach have been the goals so far. But looking forward, I want Chocholistic to be known in the national market. I think “health food” has been smaller, niche products and it’s time for everyone to know about really good food. I want people to EXPECT superfoods. I want people to know the importance of Non-GMO and Raw Nutrition and not feel like they have to search to find it. We live in a time where good food needs to stand up for itself. The best way to do that is to make it fun to eat. I think that gives Chocholistic the green-light for growth :)

Is there anything else you would like to share with this refined-sugar free blog community?
It means a lot to me that people get to learn about my journey as it’s unfolding. Everything is new and exciting, which means there will be a lot going on in the next six months. Please join me on Facebook or via our Chocholistic Newsletter. At the very least, live with passion today and be confident in every decision you make. Namaste.

He Can Enjoy His Flourless Chocolate Cake and I Can Eat it Too!

This past week we enjoyed celebrating SensitiveHusband’s birthday. We had a wonderful time going out to dinner with family, taking a day off from work, giving gifts, and making a special birthday cake. My husband enjoys cakes that ooze with gooey, fudgy, chocolatey goodness – and I decided that creating a flourless chocolate cake would meet all of his favorite criteria (plus, I would really like it too). I started with a recipe that was originally developed by Gourment Magazine in November 1997 and revised by the Baking Bites blog last year. I liked this recipe because it only required six ingredients that already resided in my pantry and a double boiler was not needed. It looked like it would be relatively simple to remove the cane sugar. In fact, this cake was relatively easy to create. Top with fresh whipped cream and fruit, or just eat plain. It is delicious cold, at room temperature, and warmed, and it also freezes well. SensitiveHusband noted, “it was rich, delicious and decadent – it was a wonderful birthday cake.” Goal accomplished – he had his birthday cake and I enjoyed it too!

Ingredients:

4-oz dark chocolate, coarsely chopped (Endangered Species has a brand that is gluten and cane sugar free)
1/2 cup butter
1/2 cup agave nectar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder

Preparation:
Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease.

In a small saucepan, melt together chocolate and butter, stirring occasionally until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with agave nectar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Add cocoa powder into the bowl and whisk until well-combined.

Pour into prepared cake pan. Bake for 25 minutes.

Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Serves 8-10.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday, Cybele Pascal Allergen Free Cuisine, Simple Living with Diane Balch and Sweet as Sugar Cookies.

Thank you, Simply Sugar and Gluten Free, for featuring my recipe!

Happiness is Homemade Chocolate Peanut Butter Birthday Cake

Happy birthday indeed! I enjoyed a wonderful weekend with visits, calls and cards from my family and friends. I also was treated to a delicious dinner out with my grandmother, MIL, FIL and SensitiveHusband. After the meal we drove back to our house for dessert…that SensitiveHusband baked! Not only was the cake delicious, it was free of cane sugar, yeast, and all of my other “sensitive” ingredients. I think cake tastes even better when someone else bakes it, don’t you agree?

SensitiveHusband perused my recipes and decided on the Chocolate Agave Cake with the Honey Peanut Butter Frosting. What a delicious combination! The cake was extremely light and moist and the frosting was fluffy. Good thing I have a bit left…I look forward to having another piece.

What is your favorite dessert? There is one week left to take the poll on my home page. Simply click your favorite dessert and then click “vote.”

Chocolate Agave Cake
Ingredients:
2/3 cup agave nectar
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preparation:
Preheat oven to 350 degrees F. Grease and flour one nine-inch round pan.

In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add the agave nectar, egg, milk, oil and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour into the prepared pan.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Honey Peanut Butter Cream Frosting
Ingredients:
1/4 cup butter, softened
1/8 cup peanut butter
1/2 tablespoon water
1/4 teaspoon vanilla
pinch of salt
1/3 cup honey

Preparation:

Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the honey and beat until creamy.

Please note: refrigerate the butter creams if either becomes too runny to use for frosting. A few minutes in the cool temperature will correct the consistency.

I am sharing this recipe with Simply Sugar and Gluten Free, Food Trip Friday and Simple Living.

Chocolate Avocado Mousse

You might be thinking, “Did I read that title correctly?” You certainly did. Below is a recipe from my colleague/friend Kristi, who makes a delicious mousse that looks like a dark pudding. No one will know there is avocado in the dessert unless you tell him or her!

I love chocolate (who doesn’t), so when I started modifying my diet to include more clean foods, I was excited (and amazed, as will you) to find a wonderful chocolate mousse recipe made from…. wait for it….. avocados!! Not only is the recipe easy to make, but you will also easily fool any guests because it doesn’t look like or taste like avocados.  Enjoy!

In a food processor, blend:
4 avocados
1 cup agave
1 tablespoon vanilla (I used a homemade version from SensitiveEconomist)
1 cup raw cacao (or unsweetened cocoa powder for baking)

options: add 1 tablespoon coconut or 2 teaspoons cinnamon

I am sharing this recipe with Simply Sugar and Gluten Free, Cybele Pascal Allergen-Friendly Cooking and Sweet as Sugar Cookies.

Celebrating One Year without Refined Sugars with Chocolate Mousse

One year ago today, I wrote my first post as SensitiveEconomist. What a fun year this has been – with almost 90 posts, more than 10,000 web views and hundreds of comments. Thanks to everyone for sharing your thoughts, insights and recipes. It’s quite rewarding to be part of a community that is interested in making foods healthier, removing “sensitive” ingredients, and talking about food in the economy.

In honor of this special day, I am sharing with you one of my favorite celebratory foods – chocolate mousse! When I see this dessert on the menu of a nice restaurant, I tend to order it. It’s a shame that I can’t order it out anymore because it is loaded with refined sugar…but that is not the case with the recipe below! I altered it from the original recipe for Eggless Chocolate Mousse that is adapted from “The French Women Don’t Get Fat Cookbook,” by Mireille Guiliano.

This is one delicious dessert that is sure to please. Make it for a special occasion…or just because it’s Thursday!

In the words of Lucy Van Pelt of “Peanuts” fame: “All I really need is love, but a little chocolate now and then doesn’t hurt.” Well said, Lucy!

In a small, heavy saucepan, heat 1/4 cup whipping cream to a boil; do not scorch. Meanwhile, chop 2 1/2 ounces dark chocolate (70 to 80 percent); place in a large bowl (This Endangered Species dark chocolate bar is sweetened with beet sugar). Pour hot cream over chopped chocolate. Let melt 2 minutes; stir until smooth. Add 1/2 teaspoon vanilla extract. Cool until mixture is warm to the touch. Whip 3/4 cup chilled whipping cream until stiff peaks form; be careful not to over whip. Gently fold half the whipped cream into chocolate mixture. Fold in remaining whipped cream. Mousse will be a bit soft. Spoon into 2 serving dishes; cover and refrigerate at least 2 hours. Serve garnished with shelled, toasted pistachios or cinnamon and more whipped cream.

I am sharing this recipe with Simply Sugar and Gluten Free, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

One-Bowl Chocolate Agave Cake with Agave Whipped Cream

Have you ever just been in the mood for a piece of cake? And you look around the kitchen in search for a delectable dessert only to come up empty-handed? This happened to me a few weeks ago, but fortunately it was the weekend and I had a spare hour. So I searched the internet and found a recipe for a one-bowl chocolate cake. The name sounded promising, for fewer bowls used would equal fewer bowls to clean up later on. The recipe also showed promise because the ingredients were all things that I normally have in my cupboards. I halved the recipe to just make one round pan instead of a more complicated layer cake, swapped the flour for the whole wheat version, and used agave instead of sugar. While the cake baked I searched the internet for a frosting. Whipped cream sounded good to me, especially because it only required three ingredients.
It turns out that I did have a cake in my kitchen. All of the ingredients were there, it just took a little bit of creativity and some mixing to make the cake a reality. Within an hour SensitiveHusband and I were able to enjoy this great dessert.

One Bowl Chocolate Cake
Ingredients:
2/3 cup agave nectar
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preparation:
Preheat oven to 350 degrees F. Grease and flour one nine-inch round pan.

In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add the agave nectar, egg, milk, oil and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour into the prepared pan.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Whipped Cream Topping
Ingredients:
1 cup heavy cream
1/8 cup agave nectar
1 teaspoon vanilla

Preparation:
Whip cream until almost stiff. Add agave and vanilla; beat until cream holds peaks. Spread over top of cooled chocolate cake or another dessert. Top the whipped cream with grain-sweetened chocolate chips if desired.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

Awesome Agave Chocolate Milk

Although I, SensitiveHusband, don’t have any food sensitivities, I’ve come to embrace the use of natural, low glycemic index sweeteners.  I haven’t cut all refined sugar from my diet, but I have greatly reduced it since SensitiveEconomist discovered her food sensitivities.  I didn’t realize how much refined cane sugar was affecting me–a sugar high with higher heart rate and shallower breathing, followed by a sugar low tiredness–until I cut back and shifted my intake to predominantly low glycemic sweeteners.

As a cyclist and runner, I find it important to have a drink that combines something sweet and some protein after a workout.  Research emerging from Indiana University and the University of Connecticut over the last few years indicates that chocolate milk has the optimal ratio of carbohydrates and protein to act as an excellent post-workout recovery drink.  In fact, chocolate milk is as good or better than many of the name brand sport drinks with which you may be familiar.  As a result of reading this research and my pleasant experience with low glycemic sweeteners, I decided to create a chocolate milk recipe that is free of cane sugar.  I started with a recipe for homemade chocolate milk, and I adapted it to replace the cane sugar with agave nectar.  Honey can be used in a pinch, but agave nectar really works best in this recipe for dissolving in the milk and yielding an almost marshmallowy flavor.  While I occasionally have peanut butter and a “no sugar added” fruit juice instead, this Agave Chocolate Milk has become my go-to post-workout drink.

Ingredients:
1 ounce water
1 level teaspoon cocoa powder
3 teaspoons agave nectar
9-10 ounces milk

Preparation:
Combine the first three ingredients in your glass and microwave for 30 seconds. 

When it comes out of the microwave, swirl the glass rapidly in your hand to insure the ingredients are fully mixed. 

At this point, you have a homemade chocolate syrup that can be used for other purposes in addition to chocolate milk (ice cream topping, dessert topping, etc.). 

Top off the syrup with milk, stir briskly, and enjoy a very tasty, low glycemic chocolate milk! 

The next time your children ask for chocolate milk, surprise them with this homemade recipe, and they might not be bouncing off the walls after drinking it!

For those who avoid cow’s milk, I would be curious to know if this recipe works well with goat’s milk, coconut, almond, rice, or soy milk.

This recipe is being shared with Joy of Desserts, Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.