Fudge sauce is great over low-carb cheesecakes, ice creams, and custards.
Hot Fudge Sauce
8 servings // 154 calories, 1.23 net carbs
1 cup organic whipping cream
1/3 cup powdered Swerve Sweetener
2-1/2 ounces Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
1/2 teaspoon Nielson-Massey Madagascar Bourbon vanilla extract
In a medium saucepan over medium heat, whisk together whipping cream … Read more
My dear friend, Sean, gave me some apricots out of the rows upon rows she had on her kitchen counter—and so I used them to make this simple compote. The photo shows the apricots as they just began to cook. The final product is a happy orange slush!
1/2 cup fresh orange juice
1/4 cup (or less) maple … Read more
I’ve always loved handmade fruitcakes: rich, dark, complex flavors just get better as the weeks of sprinkling with brandy pass!
Note: vegan substitutions are shown in parenthesis.
Vegan Christmas Fruitcake
Yield: One 9″ loaf
(make at Halloween, or 3 weeks before Christmas at the latest)
1 cup golden raisins
1 cup currants
1/2 cup unsweetened dried cranberries
1/2 cup unsweetened … Read more
Who says pumpkin pie has to have eggs? This rich pie allows the pumpkin flavors to really shine! NOTE—You’ll need to make this pie the day before you want to eat it because it needs to set overnight.
Vegan Pumpkin Pie
One 9″ pie, serves 8
1 cup unbleached flour
1 cup (minus 2 T.) whole wheat flour
1 … Read more
It was a dark and stormy night…so she made baked apples. I actually use my local bakery’s no-fat cinnamon-sunflower seed granola for the stuffing, adding some nut butter (sometimes) and maple syrup, but here’s an approximate breakdown of their ingredients.
Vegan Baked Apples
Makes 4 large servings or 8 smaller servings (half-apples)
4 large firm baking apples, cored
2 cups … Read more