Mulberry Soap

Trying out a new skinny mold.

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Dairy-Free Kahlua Hot Cocoa

 

Ingredients:

2 Tablespoons Unsweetened Cocoa Powder

1/4 cup and 2 tablespoons white Sugar

1 pinch of Salt

3 tablespoons hot Water

1 3/4 cups Almond Milk

1/4 teaspoons Vanilla Extract

1 oz Kahlua

Instruction:

In a mug mix cocoa powder, sugar, salt, and hot water, mix to disolve sugar.

Heat the Almond milk in a pan or the microwave.  Add Vanilla. Use a milk frother to froth the Almond milk.

slowly pour the Almond milk into the mug with the chocolate mixture until nearly full, Add Kahlua and top with foam.

Baked Pear(s)

I found a pear the size of a small moon at the fruit market this morning. I’ve decided to bake it with Maple Syrup, Pecans and Cinnamon. It’s one of my favorite Fall recipes and incredibly easy.

Ingredients:

1 teaspoon olive oil

4 pears or apples(or one pear the size of a small moon)

1/2 cup maple syrup, 100% real maple syrup

1 cup pecans, in halves or pieces

1/4 teaspoon cinnamon

1 cup apple juice

Instructions:

preheat oven to 375 degrees

In a bowl mix the pecans, maple syrup, olive oil and cinnamon.

Peel the pear(s)/apples and cut the base flat so they stand upright, The idea here is to turn them into cups. With a knife cut the core out from the top, do not cut all the way through, you want it to hold liquid. Hollow out some of the insides to make room for the filling.

Now that you have your pear/apple cups rub them down with the olive oil. and set them on a baking dish. Scoop in the filling, you want it to kinda overflow a little. use the last of the maple syrup cinnamon liquid to drizzle over the top of the fruit. Pour the apple juice into the baking dish around the apples.

Cover the apples with foil. Bake until cooked through and very tender. Bake time can very greatly based on the size of the fruit. Start at one hour and check every 20-30 minutes after.

You don’t just want it to be done, you want it to caramelize a bit. For the last 20 minutes bake with the tin foil off.

 

Lemon Coconut Cream Pudding

 

 

I decided to make a pie out of it… just add it to a baked pie crust that has cooled.

I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.

Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.

I kinda baked my moons and stars too long because I got distracted.

This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.

Lemon Coconut Cream Pudding

Ingredients:

1 cup sugar

3 tablespoons corn starch

1 cup coconut milk

1/2 cup lemon juice

3 large egg yolks, lightly beaten

1/4 cup vegetable based vegan butter

1 tablespoon grated lemon peel

1 cup coconut cream

Instruction:

In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of  the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.

Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.

When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.

 

Shaving Soap

I used a lot of rice bran oil, Shea butter and cocoa butter in this recipe and bentonite clay. The clay adds some slip to this soap as well as changing the texture of the bubbles to be dense and foamy. Because of the clay the batter set up faster than I was prepared for, I didn’t have a chance to flatten out the tops before they were solid but these are just for family so it doesn’t matter much.