Thursday, December 8, 2016

Dairy-Free Hot Cocoa

What's more comforting and yummy than a hot cup of rich, creamy cocoa on a cold winter's day?

Homemade cocoa is the perfect warm beverage for grandkids while the work away on paper craft projects.

Homemade cocoa using a high quality cocoa or cacao powder packed with nutrients makes this creamy cup especially comforting and satisfying. It should be so smooth and creamy it lines the sides of your cup as you sip away.

Grandson, who's been busy cutting out construction paper snowflakes (his favorite being his "Blackout" creation)
says he loved his cocoa so much it made him burp!


1/3 cup Cocoa or Cacao Powder
1/3 cup fine, granulated Sugar
1-1/2-2-1/2 cups Dairy Free Coconut Milk, unsweetened


  1. Mix together the dry ingredients until well-blended and any dry lumps are removed with a whisk or fork.
  2. Slowly drizzle in the milk and stir with a flexible spatula until the desired consistency and taste, while simmering on a low-heat. Be sure to scrap the cocoa mixture away from the sides and from sticking to the bottom on the sauce pan. I enjoy my cocoa thick and silky, while the grandkids prefer a thinner consistency.
  3. Optional: add whipped cream or marshmallows.
  4. Serve warm. If too hot, you won't enjoy the rich chocolate flavor as much. 
  5. Serves 3-4

Granddaughter made me a "Bird on a Shelf" of blue construction paper, crayon and tape that I get  play a game with moving it from shelf to shelf every day. Such a clever, creative girl!

Wednesday, December 7, 2016

Deep-fried Brussels Sprouts with Barbecue Sauce

My daughter and I whipped up a batch of these delectable deep-fried Brussels Sprouts in about 30-40 minutes. When served up warm with your favorite Barbecue Sauce, they're just as good if not better than the standard appetizer fare of BBQ meatballs and chicken wings. Terrific option for your vegetarian guests. It's a quick and easy recipe that will serve 6. Double of triple the recipe for a party.


1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 cup All-purpose Flour (gluten-free flour optional)

2 cups Panko Bread Crumbs

Safflower or Canola Oil, for frying

Kosher Salt

Black Pepper, course ground (optional)

Barbecue Sauce, for dipping


1. In a deep, large pot of salted boiling water, boil Brussels sprouts until they turn bright green and are fork-tender. About 8 to 10 minutes. Drain and rinse with cold water.

2. Arrange three bowls: one for the flour, one for the beaten eggs, and one for the Panko bread crumbs.

3. In another deep, large pot (to avoid splatter), fill it with enough oil to reach 1" to 2" high and heat on medium-high (less, if using gas) until good and hot. You don't want to brown or burn the deep-fried sprouts. Do a test Brussels sprout first, before cooking the whole batch.

4. Dredge the Brussels sprouts first in flour, then in the egg mixture, and then in the Panko.

5. With a slotted spoon or wire ladle, lower the dredged brussels sprouts down into the hot oil and fry until evenly light golden brown and crispy, about 2 minutes or less. Transfer Brussel sprouts to a paper towel-lined plate and season with salt (and pepper).

6. Serve with barbecue sauce.