A Better Chocolate Milk

My boys have never really gotten into plain milk.  When the twins were weaning, I asked the doctor what she suggested since they weren't really drinking it.  She recommended flavoring the milk.  Oh, if only I had known then what I know now.  As I continue on this journey to transition our family to a whole foods lifestyle, I have done quite a bit of research, and from that I have decided to switch from commercially processed (i.e. pasteurized and homogenized) milk to fresh, raw milk.  We are currently drinking raw milk from a small local organic farm (for more information on why to choose raw milk, check out this website), and it is fantastic.  But I digress.  

Not only was I giving my kids potentially damaging milk, I was also loading it up with sugar and chemicals.  I tried just about every flavor of milk mix I could find, and was delighted when there was a sugar-free version that they liked (this is a topic for another post, but I have also given up artificial sweeteners and white sugar).  Needless to say, once I did a little bit of research on natural, nourishing, whole foods (and what foods are NOT of that variety), I realized that chocolate (or other flavored) milk might not be an option for my kids anymore.  

Once we made the switch to raw milk, I once again tried (unsuccessfully) to get the boys to drink plain milk.  I knew I wanted them to get the good stuff that raw milk has to offer, without forcing it on them or making them feel deprived.  My goal is to make the transition as seamless as possible for my family.  So I decided to make my own chocolate milk mix.   

During my search for a wholesome, natural sweetener (that tastes really good and is also versatile), I came across coconut sugar (otherwise known as palm sugar).  You can get this in various forms: block, paste, or crystals.  I have tried all of these, and I have found the crystals to be the easiest and most versatile.  This sugar is all natural, has a low glycemic index, and is relatively low in calories (15 calories per serving).  And it tastes AWESOME.  I have tried many other sweeteners, and this is my favorite by far.  You can find different varieties on Amazon.com, but it is pretty expensive.  The last time I got it I bought 5 lbs. in bulk from Azure Standard.  A better option would be to hit up your local Asian market (I have yet to go to ours, but it's on my to-do list).  You should be able to find a few varieties there and for much cheaper.  But this comprises the bulk of the chocolate milk mix.

The second ingredient is the chocolate.  I have switched from Hershey's brand to Navitas Naturals Raw Cacao Powder.  I think you can get it for a decent price at iHerb or LuckyVitamin.  Or try your local health food store.  

  

So here are my supplies for the mix:

I am using a sample sized formula can for the acutal mix, and I use a quart sized mason jar for the chocolate milk itself.  The ratio for the mix is (roughly) one heaping teaspoon of the raw chocolate powder to three tablespoons of coconut sugar.  Once you've filled your container, you can either shake it or use a handy-dandy mini whisk like mine.

See?  Isn't it cute?  And it does a really good job.  I use it for lots of things.  But if you do not own a mini whisk, you could use a spoon, or fork, or whatever you choose to mix it.

You will also want to label it.  You could use a Sharpie.  Or, if you're a geek like me, you'll want to use your label maker.  I LOVE mine.  See?  There it is.

And just in case you couldn't read it from the above picture, here is a close-up of my spiffy little label.  

So once it's all mixed up and you're ready to make the chocolate milk, you'll need to add a heaping spoonful of mix per cup of milk (more or less, to taste).  It does not just dissolve by stirring it in.  You can blend this in a blender (fastest), or if you're not in a hurry, you can use the shake method.  I usually shake it up and stick it in the fridge.  Then every time I open the fridge, I give it a good shake.  It takes several times before the mix gets all dissolved, but it happens eventually.  Now pour and enjoy, like so:

It is truly delicious, and also much more nutritious than the chemical-laden, sugar-filled store bought syrups and powders.  We love it!

Cooking Catastrophe

There is a smell haunting my nostrils and turning my stomach. A smell that was caused by my most recent kitchen blunder. I am no chef, but I do consider myself to be relatively competent and knowledgeable in the kitchen. Except when something like this happens.

I decided to break out my trusty yogurt maker in an effort to cut food costs. I was on a roll making homemade yogurt when the big boys were babies and early toddlers, but for some reason I stopped making and started buying. I'm not sure why - maybe it was because we moved and I really didn't have any counter space for a while.

Normally when I make yogurt, I leave the milk out to get to room temperature. The instructions recommend boiling it, but I never wanted to do that step. I think I figured it would be too messy. Possibly too risky. So I have used the alternate method. Normally. For some reason, tonight, after a late night grocery run, I decided to get some yogurt started. At 11:00pm. And for some reason, I also decided to boil the milk this time. I followed the instructions, but somehow ended up burning the milk. Milk is not cheap! I did get a pretty good price on some half gallons that had Manager's Special stickers on them, but still. I wasted a quart of milk, about half of a little jar of Black Raspberry all-fruit jam, and a couple of big spoonfuls of yogurt before I realized my mistake. I cannot express the offense to my nasal sensibilites this repugnant stench made. Compounding the nausea from the smell was the feeling of knowing I just wasted time, effort, ingredients, and money.

So I scraped the burnt milk off the bottom of the pan. I lit a candle in an attempt to rid the foul odor from my kitchen. I poured another quart of milk out to be left to reach room temperature on its own. And I came in here to whine about it all. I also researched the internet for information on how to boil milk without burning it. I still don't know what I could have done wrong. I have no yogurt (yet), but I do have a bruised ego. But then cooking is really a trial and error sort of thing, right? So much for my attempt to save money. This was a total backfire. I'm hoping for a better turnout tomorrow.

My Cake Repertoire

Cake decorating has become somewhat of a hobby for me. Well, at least it's a once a year hobby. I did it the very first time for the boys' first birthday. And I'm self-taught, no less. I have used a lot of helpful resources along the way, but have never taken any formal classes (though I would like to, in my spare time - HA!). So far, I find cake decorating to be a fun diversion. An exciting challenge. A creative outlet. And a lot of work and stress.

And I can't just seem to make a theme cake and leave it at that. I totally go overboard (ask my mom), and MUST make mini cakes for the kids to each have their very own. It's my thing. And they love it.

This year I branched out. I made cakes for my nephew's 5th birthday party as well as making the boys' cakes for their birthday. It was my first time using a shaped pan (my mom got it at a garage sale, otherwise I would never have bought it). I have to admit, it made the cake decorating a lot easier.

Will I continue the trend? I'm not sure. I'd like to think so. I go to this website and get tons of inspiration and then get all jazzed up about possibilities for next year (beware - you can spend hours looking!). I have my mom on the lookout for more garage sale cake pans. And I've been very pleased so far with the way the cakes have turned out so far (and the reaction people give upon seeing them), so I thought I'd show what all I've done so far. So here they are, in all their sugary splendor:

First birthday cakes for George & Joshua. George with his little cake. And Joshua with his mini cake. This was their first taste of cake, and they ate every last bite of it. Then they had blue poop for 4 days (something I had not anticipated). The 2nd year birthday cakes. This was the practice mini cake, and the lighting was not good in this picture. As you'll see in the next photo, the fish were much brighter orange.
See? That's better. This year they weren't quite as interested in cake. They just wanted to run around and play. They did eat a fair amount, but nothing like the first year. Typical 2-year-old. Here's the underwater scene cake I made for the rest of us. This one is probably my favorite thus far. I actually made those seashells too. And here I am with my masterpiece:

For 3rd birthday cake pics, go here.

My nephew's 5th birthday party cakes:
Black Spiderman (this was the one I used the molded cake pan for).
Spiderman Face Mini Cake

The accompanying cupcakes:

All of the Spidey cakes on the beautifully decorated cake table.
And my nephew with his cake. Does it bother me that he didn't seem to care about it in the first place and only took a bite or two out of it? Not really (I have a theory that he just doesn't enjoy cake that much - at least that's what I'm telling myself). I still enjoyed making it. And looking at it. And blogging it.

Chocolate Eclair Dessert

I thought I would participate in this week's recipe swap (hosted by my friend The Natural Mommy), because I do believe I have the best no-bake summer dessert recipe. It is incredibly easy and quick to prepare, and to-die-for delicious. I have been using this recipe for (dare I say?) decades. The worst thing about this recipe is that you have to wait for it to set overnight. It is always a HUGE hit at potlucks, and a family favorite. So without further ado:

Chocolate Eclair Dessert

Ingredients:

• 1 Box Graham Crackers
• 2 Pkgs French Vanilla Instant Pudding Mix (4 serving size)
• 1 12 oz Tub of Cool Whip
• 3 Cups Milk
• 1 Can Milk Chocolate Frosting

Directions:

In large mixing bowl, combine pudding and milk. Beat until well blended. Add Cool Whip and blend well. In a 9x13 pan, layer the following: graham crackers, 1/2 of pudding mixture, graham crackers, the rest of the pudding mixture, graham crackers. Put frosting in the microwave (take off the foil seal first, of course) for 1-2 minutes or until pourable. Pour over the top of the graham crackers and spread evenly. Refrigerate overnight. Cut into squares and serve. Divine.

You can make this recipe low-fat by using fat-free, sugar-free pudding, fat-free Cool Whip, and the reduced-fat or reduced-sugar frosting, and the reduced-fat graham crackers.

My New Favorite Recipe

I'm taking a page from a friend's book (er, blog) and posting a recipe. She is an inspired frugal gourmet and a brilliant blogger. Check her out here.

My new favorite recipe is not only useful but delicious (and healthy - bonus!). So here it is. Oh wait a minute, I need to go fish a hair out of my bra strap (if you didn't get that joke, see here).

****
OK, here you go:

Housepoet's Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed Cookies™
Don't be thrown by the name; this cookie is not just for nursing (or pumping) moms. It is hearty, chewy, and super yummy. Not to mention it has lots of fiber, protein, and whole grains. My whole family loves these cookies!

Ingredients:
1 cup butter or margarine - I use butter
1 cup sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons flaxseed meal - I found this at my local Payless supermarket, but if you can't find it there any health food store will have it
2 large eggs
1 teaspoon vanilla
2 cups flour - I use 1 cup of unbleached all-purpose flour and 1 cup of whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats, thick cut if you can get them
1 cup or more chocolate chips
2 tablespoons of brewers yeast (be generous) - The original recipe says no substitutions, but the first time I made this I used Nutritional Yeast that I had on hand, and they were still fabulous

Directions:
1. Preheat oven at 375 degrees F.
2. Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
3. Cream (beat well) margarine and sugar. I have tried this recipe with full sugar and with half Splenda. Both are good, but next time I'm going to try it with 3/4 of the regular sugars and the rest Splenda. I'm trying to reduce the sugar without compromising the taste too much. With half Splenda, it is slightly noticable, but still totally yummy.
4. Add eggs one at a time, mix well.
5. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended.
6. Sift together dry ingredients, except oats and chips. Add to margarine mixture. I just whisked it all together as I do not have a sifter - and I added it a little at a time.
7. Stir in oats, then chips. The dough will look like this:

8. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop. I recently acquired a cookie dough scoop at a garage sale (which was my mom's, so it was free!), and upon first use I wondered where this little gadget had been all my life. I LOVE it! I did not have it the first time I made these, and the comparison was unbelievable. The scoop made the process lightening fast. I highly recommend it! Here's my new gizmo and my scooped wonders:

9. Bake 8-12 minutes, depending on size of cookies.

Serves: 6 dozen cookies I didn't really pay attention the first time, but it seemed like it made a lot. The second time I made it the yield was around 4 dozen. It took two bags to store them:

10. Enjoy like so:

Now if you'll excuse me, I have a date with a cookie. Or 6.