fudge sauce (dairy free)

Yes, it has been quiet around here.  I have been busy with working on holiday bits and pieces but we have also been dealing with tummy troubles like dragons who eat spicy tacos (it is a book).  It seems to take a bunch out of everyone, even those who may not be having the tummy troubles but just taking care.  

I have been getting a lot done but by the time I usually write, I am asleep.  Oh well.  At least I do not have tummy troubles.  Let us see about tomorrow.

There was a potluck at work today to celebrate the holidays and all the good work of the year.  This year, there are more people with food allergies and sensitivities then we have had in the past.  Since I actually can bake for that, I came up with a couple of desserts that everyone could eat.

The first one I am going to write about is the meringue cake I made.  I based it one I have made in the past but I had to make sure there was no gluten, no seeds, no nuts, and no dairy.  I am going to write down all the bits so I can find them later when I need them.

The first thing I put together was a fudge sauce for the layers.  My Beloved licked the pot I made it in and could not seem to stop.  Highly unusual for him.  He is usually one bite and then good.  Not with this fudge sauce and that seemed to be the consensus.

This was lovely between the layers of a cake.  It would also be lovely warmed and put on top of ice cream.  Stirring it into some type of milk might work as well.  I would not be the one to ask about that because I really do not like just a glass of milk.

dairy free fudge sauce

Note:  I read a couple of hot fudge recipes and liked the recipe and technique best in Chocolate, Chocolate, and More. I used her recipe as a go by but then tweaked.

1 1/2 cups sugar

1 cup black onyx cocoa powder

1 cup water

1/2 cup coconut oil 

2 teaspoons vanilla extract

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon salt

In a pot over medium high heat put the sugar, cocoa powder, and water.  Bring to a boil.  Add in the coconut oil and whisk for five minutes (yes really, it makes the sauce lovely).  After five minutes, mix in the vanilla, cinnamon, ginger, and salt.  Whisk well until all is dissolved.  

Cool before using on a cake.  Use immediately over ice cream.  Store in a jar in the refrigerator and heat for next time.

Nobody seemed to be able to get enough of this one.  Truly.

pajama top for a bear

Koda Bear had helped me pick out fabric for all the Christmas pajamas that I am making.  I found a nice sale.  Most of his were red choices but this one.  This one was about the hedgehogs.  He has a stuffed hedgehog that he really likes to sleep with.  The pajamas are a theme.  

The request was for a pajama top with ninja sleeves.  I did take a picture of the sleeves to prove that they really are ninja sleeves but a small person was moving much.  A very blurry picture.  I used the coat pattern in Carefree Clothes for Girls to make the pajama top.  I had to modify the front.  I modified the neck but I will not have to next time. 

There is room for growth which is a good thing.  This top has become a favorite.  Now it is time for pants.

spudnuts (potato doughnuts)

When we travel, we listen to a lot of audio books.  One of our favorite series is by Patricia Briggs Mercedes Hauptman books.  Mercedes lives in the Tri Cities area of Washington and spudnut doughnuts make appearance more then once.  In my search for the best doughnut holes, I was asked to try spudnuts.

The dough is basically a brioche dough which is what I have decided I like best, with the addition of potato.  Of course, doughnut holes are best eaten when hot but I find the staying power of these with potato and sourdough is very impressive.  If you chose not to make doughnuts with the dough but bread, the bread is very good.  The gotcha with these is you have to make sure that they are well proofed.  If not, they sink to the bottom of the pot of oil.  I actually like the bread a bit underproofed just for the tighter structure.  Especially for cheese and bread.

The reason I am writing this down today is because my baking apprentice, the small bear who has been running around in a just t-shirt, sweater, and apron, may have to take over tomorrow morning with the help of Grandpa.  I have an early meeting.  Early meetings get in the way of baking

potato doughnuts

sourdough

1/2 cup flour

1/3 cup water

1 cup mashed potatoes, as for eating.  I used yukon golds mashed with butter, cream, and salt

3/4 cup milk

1/4 cup soft butter

1/4 cup sugar

1 egg

1 teaspoon salt

3 to 4 cups flour

oil for frying

glaze made with powdered sugar, vanilla, and milk or water for glazing.

The night before, mix the sourdough, 1/2 cup flour, and 1/3 cup water in a large bowl.  Cover and let rise until bubbly.  Take a bit of the levain out for next time.

Mix in the potatoes,milk, sugar, butter, and egg.   I actually give the batter a hard stir after each.  Mix in the salt.  Mix in 1 cup of flour at a time until 3 cups of flour have been added.  The dough should be soft but dough and not batter.

Turn out onto a clean floured counter.  Knead until smooth.  Put into a cleaned bowl and cover.  Let rise until double.

When double, I create about a dozen or two dozen doughnut holes.  The rest of the dough I make into bread.  Let the shaped bread and doughnut holes proof until puffy.  About double.

Bake the bread at 350 degrees Fahrenheit  for about one hour.

Heat the oil to about 350 degrees Fahrenheit.  I am never that accurate so it is usually about 360 to 380.  I over bake too many doughnut holes but they eat.  Drop in the hole when the oil is hot.  It should come up to the top of the oil if hot enough and proofed enough.  Turn over when that side is golden.  Fry a few minutes.

Remove from the oil and let drain.  Roll in the glaze.

Feed to Koda Bear.  

These are quite addictive.  Fair warning.

artificial Christmas tree

The Thanksgiving holiday did not turn out as planned.  We did not go camping.  The forecast for where we were going was thunderstorms, rain, and a cold front blowing through.  And where we were going always has wind so we would expect more wind.  The better part of valor was to stay warm and dry and healthy.

Thanksgiving dinner was what I had planned for camping:  smoked salmon chowder and potato bread.  It was so simple.  So lovely.  Full bellies.  

Because plans were changed, I spent a lot of the weekend at my sewing machine working on our artificial Christmas tree.  In another worlds, the Christmas tree quilt wall hanging.  The boyos had helped me pin it earlier in the week so the basting was done.  Stitching and binding was what was needed.

And that is what happened.  With an audio book on, I stitched.  I left the house twice to go to the grocery store and there was a need for slurping noodles once.  I could not tell you what happened in the world this weekend until today.  

I really like the colors and fabrics in the back of this quilt.  But it was pointed out to me that a whole quilt of this color is totally impractical for our lives.  I do not mean four year old Koda Bear.  Oh well.  At least I have a wall hanging if I wish. 

I still have not gotten it hung.  I am hoping later this week but I am already feeling the need for more sleep creeping up on me.  I was spoiled by sleeping in until the light woke me.  Waking in the dark is not a pleasant thing.  

Tree is beautiful.

raised doughnut holes

I do believe that I have found the raised doughnut hole recipe for us.  Or at least the one that does not have potatoes added.  I used Ree Drummond's recipe (Pioneer Woman) and adapted it to sourdough and no appliance.  Small pet peeve.  Do not write a recipe that requires a microwave and a mixer, please.  Okay, it is a huge pet peeve but the recipe turns out well.

I find I like the taste of doughnut holes that are more similar to a brioche dough.  When I take half a batch of dough and make a cob, the bread should taste good and this does.  I bake the bread at 350 degrees Fahrenheit for an hour.

I know these doughnut holes did not stick around long.  Like I said, the seem to be a keeper if you do not have potatoes in the house.  I found a doughnut recipe with potatoes in it that after I modified it, it beat red birthday cake for Koda Bear.  My biggest problem with any of them right now is that the house is so cold that I am having problems getting the second proof to go well.  I will get there.

raised doughnut holes

Note:  Adapted from Ree Drummond's recipe.

sourdough

1 cup flour

3/4 cup water

9 tablespoons milk

2 tablespoons sugar

1 egg

10 tablespoons soft butter

1/2 teaspoon salt

3 or more cups of flour

oil for frying

powdered sugar

milk

vanilla

The night before you plan to start, mix the starter with 1 cup flour and 3/4 cup water in a large bowl.  I used whole wheat flour in this just because.  The next day, when the levain is bubbly, take a bit out for next time

Mix in the milk and sugar.  Mix the egg in well.  Cut the butter up into small chunks and add in.  Mix in the salt.  Mix in the flour one cup at a time.  You wish a soft dough.  Turn out onto a clean counter dusted with flour and start knead.  You will knead the dough until the dough is smooth and the butter is incorporated.  You will probably need more butter but keep the dough soft.

Put into a cleaned bowl, cover, and let rise until double.

When risen, I shaped half the dough into a cob shape for bread and I rolled the other half of the dough.  I cut the rolled out half into small squares.  Separate them on parchment paper so they have room to rise.  Cover and let rise in a warm place until double, both the "holes" and the bread.

When risen to double, bake the cob at 350 degrees Fahrenheit for about 1 hour.

Mix a glaze of powdered sugar, milk, and vanilla.  My Beloved does this bit and I am not sure of his proportions though the last batch you might have been able to get drunk from the vanilla.  You want a glaze thin enough to be able to coat the doughnut when dipping.  You do not wish to spread.

In a large pot, like a chicken fryer, heat about 3 inches of vegetable to about 375 degrees Fahrenheit.  When hot, add the holes a few at a time.  They should float to the surface if the oil is hot enough and the holes have proved enough.  Turn when the side in oil is golden.  Remove when both sides are golden.  Drain.

Dip in the glaze when hot.

Do not let anyone burn their tongues.  

These are quite good and easily do not need the appliances to make them.