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Dairy Free Pumpkin Pie Fudge & a Kitchen Aide Mixer Giveaway!

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

giveaway-buttomI love this time of year because I can indulge in all things pumpkin flavored. Unfortunately, so much of it from pumpkin pie to Starbuck’s pumpkin lattes are milked based. Sure I can order my lattes with soy milk and make my pumpkin pies with tofu, but it’s hard to find a dairy free version of one of my favorite desserts – pumpkin pie fudge.

I love fudge, but it’s usually made with sweetened condensed milk, which gives me a horrible tummy ache. (That’s why I can’t have key lime pie and made my Key Lime Mousse with tofu.) Instead of sweetened condensed milk, I used coconut butter. (That’s BUTTER not coconut milk or cream.) You can find coconut butter in the healthy food section of your grocery store next to the nut butters.

I also wanted to make this a reduced sugar fudge. Now that we’re approaching Halloween, our kids are going to be eating sugar and candy all the time. My husband already came home with a couple of bags of Heath Bars from CVS just the other day. Luckily, they’re not my favorite so I wasn’t tempted!

So I sweetened the Dairy Free Pumpkin Pie Fudge with Monk Fruit In The Raw, one of my favorite no calorie sweeteners. I also used monk fruit in the cinnamon sugar that decorated the Dairy Free Pumpkin Pie Fudge with and rolled the fudge balls in. Monk fruit is wonderful to cook with like in my recipe for reduced sugar Ginger & Spice Fig Jam. Dairy Free Pumpkin Pie Fudge Mini Pies at This Mama Cooks! On a Diet - thismamacooks.com

In addition, the Dairy Free Pumpkin Pie Fudge has to have a sugary syrup of some kind or the fudge would would be too dry and fall apart. I used sorghum syrup, which is very popular in the South (I first tried sorghum at Dollywood in Tennessee). It’s now being used by home brewers as well as commercial brewers to make gluten free beer, too! If you are interested in using sorghum syrup, you can find it at beer brewing stores or online.

You could use honey, agave nectar, or real maple syrup instead and adjust the monk fruit to taste, since I’ve found that all of these syrups are sweeter than sorghum. Sorghum has a mild sweetness that reminds  me of brown rice syrup.

Results wise, the Dairy Free Pumpkin Pie Fudge was subtle and not super sweet – just like pumpkin pie! I think I preferred the fudge balls because they had more cinnamon sugar, which really complimented the fudge. While you’re cooking up a batch, feel free to add more spices and monk fruit to suit your personal taste.

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

Dairy Free Pumpkin Pie Fudge

Inspired by the Coconut Mama’s Pumpkin Fudge

Ingredients

For fudge:

  • 2 cups coconut butter
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup sorghum syrup
  • 1 teaspoon pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 tablespoons Monk Fruit In The Raw

For cinnamon sugar:

  • 1/4 cup Monk Fruit In The Raw
  • 2 tablespoons ground cinnamon

Directions

For fudge:

  1. In a medium saucepan on low heat, warm coconut butter until melted.
  2. Place heat on lowest setting. Fold in pumpkin puree, sorghum, spices, salt and monk fruit until thoroughly combined.
  3. Remove from heat.

For cinnamon sugar:

  1. Combine monk fruit and ground cinnamon and place in a pie plate for rolling.

To make Dairy Free Pumpkin Pie Fudge Balls:

  1. Using a small cookie scoop, measure out 2 teaspoons of fudge batter.
  2. Dump fudge on to plate of cinnamon sugar and roll around until covered.
  3. Pick up ball and roll on palm of your hand until you have a nicely shaped ball. (Note: if fudge batter is too sticky to handle, you may want to place it in the refrigerator to firm up a bit.)
  4. Place fudge balls on a dish or tray, slightly apart, and put in the refrigerator to harden up for a few hours. Store balls in a covered container in the refrigerator.

To make Dairy Free Pumpkin Pie Fudge Mini Pies:

  1. Using a small cookie scoop, place 2 scoops into a silicon baking cup.
  2. Holding the baking cup in the palm of your non-dominant hand, press fudge down with your fingers until flat.
  3. Then press at the outer sides of the baking cup, so the sides of fudge are now straight up and not touching the insides of the baking cup. That way when you flip the cup over on to a tray, the mini pies will fall right out.
  4. Sprinkle the top of the fudge mini pies with cinnamon sugar.
  5. Flip the mini pie on to a tray or plate. Sprinkle the bottom with more cinnamon.
  6. Place mini pies slightly apart on a tray or plate and place in the refrigerator to harden up for a few hours. Store fudge in a covered container in the refrigerator until it’s time to eat.
Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Servings: Makes approximately 38 mini pies or 76 fudge balls
  • Serving size: 1 mini pie or 2 fudge balls

Win a KitchenAid Mixer!Win a Kitchen Aide Mixer or Nija 3-in-1 Cooking System at This Mama Cooks! On a Diet - thismamacooks.com

My fellow bloggers and I are giving away a KitchenAid Artisan Series 5-Quart Mixer valued at $350!!! Already have one? The holidays are just around the corner, so why not win it for a friend or relative?

The giveaway goes from October 1st to October 30th. Enter below!

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Blistered Eggplant with Tomatoes, Olives and Feta

Blistered Eggplant with Tomatoes, Olives and Feta at This Mama Cooks! On a Diet - thismamacooks.com

Do you have a vegetable garden? My husband, Paul’s the gardener of the family and he’s been trying so hard to have one here in at our home in Georgia. You’d think with all the rain we’d have, it would be no problem, right? Well, with all the trees we have – we practically live in the forest – it’s impossible. Paul’s consulted books. He’s spend time at the State Botanical Garden of Georgia in Athens. He’s even consulted with his old landlord, Tommy, who has an amazing garden, and enough canned vegetables to feed the town in case of the zombie apocalypse.

There’s just not enough sun except on our back deck, so our potted herbs do very well. I think we’ll be moving our tomatoes on to the deck next year, too. It certainly will be easier for my son, Nathan, to water them. He hates watering or doing any yard work. And that’s the other reason the garden is in such terrible shape. My husband has been unable to work on the yard due to a bad back and back surgery.

Recipes from the September 2014 issue of Martha Stewart Living at This Mama Cooks! On a Diet - thismamacooks.com

So it’s the farmer’s market for us this late summer and fall. Whatever the case is at your house – bountiful garden, generous coworkers or friends, or a fabulous local farmer’s market – you have to try this  recipe from the September 2014 issue of Martha Stewart Living. This issue will be on newsstands only until September 12th, so make sure to pick one up NOW! (Or better yet, treat yourself to a subscription. I do!)

Blistered Eggplant with Tomatoes, Olives and Feta is from the tear out recipe card collection found in every issue of Martha Stewart Living. The salad is perfect for Meatless Monday or when you want to eat light or more on the Mediterranean diet side of things. This would also make a terrific brunch or elegant bridal shower entrée. (Brides and their attendants are always watching the calories and this is low calorie if you omit the bread and use a low or no fat feta.)

Speaking of bread, if you’re gluten free, substitute your favorite gluten free bread for the baguette. If you have any infused olive oils (my favorite is with olive oil with Meyer lemon – affiliate link) or flavored sea salt [affiliate link], use those instead of the plain versions. Either can add a nice touch to this easy to make and healthy dish.

Blistered Eggplant with Tomatoes, Olives and Feta at This Mama Cooks! On a Diet - thismamacooks.com

Blistered Eggplant With Tomatoes, Olives, and Feta

From the September 2014 issue of Martha Stewart Living

Ingredients

  • 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
  • Coarse salt and freshly ground pepper
  • 6 ounces feta, crumbled
  • 1/2 cup mixed olives
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • Bread, such as a baguette, for serving

Directions

  1. Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
  2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Photography by Bryan Gardner. Recipe and photograph used with permission.

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