Dips and Spreads (Gluten-Free)
Basic Chocolate Syrup
Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
Basic Chocolate Frosting – Coconut Cream
In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up. The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny! This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
Creamy Salad Dressing
We’re on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. I’m not sure I’m done with the recipe, but this will show you where I am so far. And, you know what, I’d love to have your suggestions on how to improve this and make it more tasty!
“Sour Cream” from Chevre
The other day, based on what I read at Fias Co Farm, I tried turning my chevre into “sour cream”. It isn’t true sour cream because it isn’t from the cream. However, the taste is so good and the texture so right that we all swear (not really) it is the best sour cream we’ve ever had.
Homemade Cultured Butter from Cultured Goat Milk
Even though I am actively praying and looking for a cream separator, I wanted to give making cultured butter from whole milk one more try before I threw up my hands and declared it was not possible or not worth the effort.
Amish Cheese Recipes and Tips
For today’s Weekly Kitchen Tip (and Fight Back Fridays! at Food Renegade) I dug in my comments and pulled out this gem. My friend Christina once asked her Amish friend, Bethany, how she made cheese. Bethany wrote down all her methods and Christina keeps the paper in her recipe box. What I love is the simplicity of each recipe. Each type of cheese explained in five sentences or less! Makes it seem so easy! What do you think?
Homemade Coconut Milk Yogurt
Today’s Weekly Kitchen Tip comes to us from Sonya, who shares how she makes coconut milk yogurt. Thanks, Sonya!
The Best Raw Cream Cheese
Alicia left a comment not too long ago, and she included a gem. I’m pulling it out for those of you who make your own cream cheese.
Coconut Oil As Butter
Lately, we’ve taken to using unrefined, virgin coconut oil anytime we need a buttery spread. Jeff said, “This is what butter should taste like!” It’s really good, surprisingly good. Give it a try.
Black Bean Spread
This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).
The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.
4 cups cooked black beans (see [...]
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