Chocolate Syrup/Sauce - Gluten Free

Chocolate Syrup/Sauce - Gluten Free

Well, we had family coming in to visit and I remembered my nephew loves Chocolate milk. It was late, so I decided to figure out how to make it myself. Somethings I never knew I could make astonish me when I make them homemade. This is one of those things.

This recipe came from : Amy Dacyczyn's The Complete Tightwad Gazette


1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container and store in the refrigerator. (Keeps for several months) Yeilds 2 Cups

It's really rich. Add less than you think and taste so you don't get too much.

I store it in a tupperware container that has a pour top with a label on it. I would imagine that if you put this in a glass jar it would be beautiful. Maybe you could even put it in a basket with a mug and some other items for a gift. Just thinking out loud...

Muffin Mix - PRODUCT REVIEW

Muffin Mix - PRODUCT REVIEW

We are always searching for ways to help the kids feel like they aren't "missing out" on foods they had before they were diagnosed and our household went Gluten Free. As a result, baking is usually a late night event when all the household chores are complete.

Thus, we try different mixes to make the process a little quicker!

For breakfast muffins we have found a product we really like. We use King Arthur Flour gluten free Muffin Mix. It is a vanilla muffin base and my kids really like blueberries added. Obviously you can add whatever you have on hand - chocolate chips, apple pieces, raspberries, nuts, dried fruits, etc.

Their instructions to finish the tops with coarse sugar make the finished product look like they came from a bakery!

I have to say that the kids eat them so quickly I have gone to making them in the mini muffin pan so that I can include them in their lunches.

TIP - If you aren't going to eat them quickly, freeze them. The muffins get gooey if they aren't consumed quickly. In the freezer they keep very well. Just put them in the microwave with a microwave safe cup or mug filled with water and microwave on 1/2 power. I usually check it after 30 seconds as microwaves vary.

My ADD IN's - You know by now I can't leave well enough alone. When I first started baking gluten free my kids said what I was making from mixes wasn't the same sweetness as baking I did before. So, I have gone to adding things to the mixes.
For this mix, I add:

• 2 packets of Stevia in the Raw
• 1 teaspoon of vanilla
• 1/4 teaspoon of nutmeg
• 1 teaspoon of cinnamon

As always, I welcome your comments and suggestions!