Well, hello there.
I do exist.
I bring peace offering for my long absence.
Just in time for Valentines day. Assuming you are like me and practically forgot it was coming *gasp*
But before we get to that fantastic pudding pie I have an announcement.
If you are part of my Sweet Kisses and Dirty Dishes facebook page than you know the excitement that is underway.
I am launching a food blog, Worth Cooking.
Sweet Kisses and Dirty Dishes was never intended as 1. a food blog 2. to be more than a hobby. But, lately I have been posting more and more recipes, and they have been received well.
One of the ways I remind myself to enjoy myself in the kitchen while cooking around multiple special dietary needs, is to write about the food. After writing Much Ado About Chicken, I realized I really love doing it. And after all the positive feedback I got, I decided I should be doing it.
Thus, the idea for Worth Cooking was born. An allergen friendly food blog that focuses on natural, delicious foods.
What does this mean for Sweet Kisses and Dirty Dishes?
To be perfectly frank, I am not 100% sure. Keeping two active blogs just will not happen. But, the idea is it will stay here to be a blog I occasionally post on. When I really feel I need a voice on “all things mom”. It will remain what it has always been a hobby blog about motherhood. But, most of my posting will be on Worth Cooking.
Worth Cooking will be launching on March 3rd.
But in the mean time you can like Worth Cooking on Facebook or sign up for Worth Cooking’s newsletter. I even have a support group, for allergen cooking, underway. Where we can discuss all things gluten, dairy, egg, ect. free. I hope to see you there!
And now, as promised:
- 4½ teaspoons gelatin
- 10 T water
- 3 cups coconut milk (the creamier the better)
- 1⅓ cup sucanat
- 6 oz baking chocolate
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Pie shell or crumb crust for a spring form pan (optional, I did a cookie crumb crust with gluten free cookies and coconut oil)
- Mix together the gelatin and water. Let sit at least ten minutes.
- Slowly heat the milk in a small saucepan over low heat. Meanwhile, chop the baking chocolate. Whisk the chocolate pieces and sucanat into the hot coconut milk until heated. Add the gelatin/water mix and whisk while cooking over low heat for a minute or two.
- Strain the chocolate mixture into a bowl to catch any clumps of gelatin that did not dissolve. Add the salt and vanilla.
- Let the chocolate mixture come cool off at room temperature for 20-30 minutes.
- Pour into a spring form pan over a crumb crust, into a deep dish pie shell, or even in 6 small ramekins for individual servings. Cover with cling wrap.
- Let set in the fridge for four hours before serving.