Golden Barrel Chocolate Vegan Pudding

Do you want to try something totally different but healthy for dessert?  I tried this simple recipe several years ago when I was trying to see if I could be a Vegetarian or a Vegan. But, I can only try it for a day or two.

I made a few simple changes to this easy recipe and prefect for a budding baker who is afraid of turning the oven on and burning anything!

No baking required, just a food processor or blender!

Golden Barrel Chocolate Vegan Pudding


1 package of Silken Tofu

1/2 cup of Hersey’s unsweetened cocoa powder

2/3 cup Golden Barrel Raw Sugar

4 Tablespoons Golden Barrel Light Syrup

1 Tablespoon Vanilla Extract

1 banana

sprinkle in some salt

Blend or process until smooth!

Spoon into serving dishes 7 oz. or 200 ml dishes.

Chill until after dinner or over night to firm up again.

The outcome is creamy, dark chocolate sweetness, healthy protein, and I shared a dish with my Wildflower.

When she first saw the package of tofu she wrinkled her nose and asked what that was! I am making your favorite pudding! Oh, goodie! Wildflower loves this pudding just as much as regular home-made chocolate pudding with all the dairy! She has not a clue and would eat both! So, now it’s your turn to give it a try!

CIMG7216

Click the link for the goodies at http://www.goldenbarrel.com

Thanks for reading and get your spoon ready!

Pick your favorite social app or sign up for email to follow me! Who knows what I will blog next?!?!

Butternut Squash Recipe Part II

Last one being whole!

This is my creation and it’s not what you think! Last photo of being whole!

Dessert Time With The Other Half Of Squash! Part II

Now, I have a major sweet tooth! I love to follow, mix, match and revamp favorite recipes. But, this is my newest shining star in the oven!

But, it may also be forbidden! My secret is I played around with an old family recipe!

My great-grandmother Cooper’s recipe.

But, I love her recipe and I think looking down from heaven she would be proud! So, I love Mother Cooper’s recipe and I can never get enough of any fruit crisp!

Why, not marry them!

Ok. I can’t do that so let’s experiment and this is what I came up with. My lovely family who grow up knowing Mother Cooper LOVED IT!

So, this is my 2nd time creating my recipe.

I have a step by step photo shoot to help you along the way.

Read the recipe first. Click or tap on the photos for more tips and tricks!

I even had a surprise visitor and it wasn’t my little baker assistant Wildflower!

Butternut Crisp Pie

Preheat 425 degrees

(This is the most important step! 425 degrees for 10 minutes AFTER LOWER oven temperature down to 350 degrees for 40 to 45 minutes!)

(I forgot this and had to do in backwards! Best to share failures and wins. But, nothing bad happened.)

This makes one large pie and one small pie.

2 cups Butternut Squash or half a squash

2 cups milk

3 eggs beaten

1 Tablespoon of heaping flour

1 1/4 cup white sugar  (You can minus some sugar if you want. About a 1/4 cup or 2 Tablespoons) ( Husband was born without a sweet tooth.)

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat for 2 minutes

Add 1/4 cup sweetened shredded coconut and mix.

Pour into pie shell.

Sprinkle with cinnamon and blow.

 

 

 

 

Crisp Crust Recipe

1 cup brown sugar

1 cup white sugar

1 cup oats

1 cup flour

1/2 cup butter

2 teaspoons cinnamon

Mix in bowl with fork and then mix with your hands.

Grease your pie pan or baking dish.

Dump in pan and form the crust.

Pour filling into crisp crust.

Sprinkle cinnamon and blow.

Bake at 425 for 10 minutes down to 350 for 40 to 45 minutes.

Remove and cool.

Tip I made this whole recipe minus 1/4 cup sugar, 1 cup sugar and 2 teaspoons cinnamon. It was sweet but not over kill. But, I love it with all the sugar and spice. But, perfect to adjust for your sweet tooth! More or less is up to you.

If you have any questions please comment or email me at growingawildflower{at}comcast{dot}net

Enjoy!

Thanks for reading & baking,

Wildflower Mom

Love this blog and baking! Remember to share and like on your social networks.

Chocolate Banana Smoothie Recipe

Banana and chocolate (wait where's my blender!)

Banana and chocolate (wait where’s my blender!)

Oh so yummy together and perfect with a straw! (but there's more to this recipe than you think!)

Oh so yummy together and perfect with a straw! (but there’s more to this recipe than you think!)

I can have both world's of smoothie or frosty! Can you handle this?

I can have both world’s of smoothie or frosty! Can you handle this?

Who doesn’t love chocolate in anything or everything! Well here is my go to smoothie when I need a chocolate fix in a blender! Here’s the recipe.

In a blender toss in:

1    1/2 bananas

1/4 cup of your must have chocolate syrup

1st surprise! 1 TBS of peanut butter!

1 cup of milk

1 tsps. vanilla

6 ice cubes

Blend until smoothie ready! Easy to enjoy with a straw and share please.

Here is the 2nd surprise! Wait for it! Wait for it! Ready! Do you want to make a Frosty instead!?!?

Pop your glass in the freezer for 20 minutes take out and stir. All good things come to those that wait. Pop it back in for another 15 to 20 minutes. Take it out scrape with a spoon and stir. It’s ready to eat. But! Yes, another but!

You can add whip cream and drizzle chocolate on top and dig your spoon into (I did not have to run out to the store to get this yummy, creamy, glass of goodness!!!)

Yes there are tons of easy high tech kitchen appliances out there to speed up this process. But this is all about taking and making things the good old fashion way. No extra clean up on tons of parts just a blender is needed. Nothing fancy.  Sweet and simple in a glass.

 

Chocolate Peanut Butter Rice Crispy Treats

ImageImage

Yes! You guessed it! We are going to revamp a classic rice cereal gooey crunchy treat! If you did not grow up with the thrill of eating this childhood treat. I am here to the rescue you from missing out on this!

I do see that the company did make this quick treat; in any instant package and it’s just missing one thing. It’s missing the memories of me and my mom making these treats together in the kitchen. Having fun and getting all antsy waiting for it! I’ll pass on the grab and go package. Here’s my revamp of Rice Crisp Cereal Treats! Time to put on your 2014 “Mom Jeans”!

1/2 stick of butter

1 bag of big marshmallows

5 cups of rice cereal

1/3 cup of peanut butter ( allergy use almond butter spread or your go to spread)

1/2 cup of milk or dark chocolate chips ( if you wish only!)

Now in a big cooking pot melt softened butter, after melted dump whole bag of marshmallows (you can maybe eat one)

Stir with heat-resistant spatula or spoon constantly!!! ( do not leave the stove for anything) at medium heat

Add in peanut butter, chocolate and stir until all is melted!

Dump in rice cereal and stir until all is coated.

Scoop into a 9 x 13 greased pan and press down with a greased spoon and set aside.

Cut into nice serving size squares, when set ( I know you will sneak a few bites before but why not)

Enjoy!

Yo-NA-NA-Berry Smoothie

Image

I was wanting a smoothie and a quick energy pick me up! So this is my quick and easy blender recipe.

1 glass serving of milk

1 banana

1 container of your favorite yogurt

1 handful of washed & cut up strawberries

6 ice cubes

Dump each ingredient in your blender, blend until smooth, pour in cups, cheers & enjoy!

I used my brand of yogurt but if you want your kiddie to slurp it down. Use their favorite yogurt.

You can blend up any berry you have on hand. Like I said a spur of the moment smoothie.

Have fun with your own recipe!