3 Ingredient Fudge Sauce (Sugar-free & Fat-Free)

I’m a firm believer in drowning all ice cream in hot fudge sauce.

In fact, I believe that most things should be drowned in hot fudge.

Bananas, strawberries, oreos, chocolate chip cookies…I think all of them could use a generous dousing of fudge sauce to be honest.

The problem is that most hot fudge is probably not something you want to use as a dip for any and everything, for health and sanity reasons.

This hot fudge is different. It’s sugar and fat free, yet practically indistinguishable from regular fudge. Really, really. (I’ve even had others confirm so I know it’s not just me.)

I honestly feel weird referring to it as sugar and fat free, because really it’s just damn good fudge.

Sugar-free, Fat Free Hot Fudge 

• ¼ cup fat free evaporated milk
• 2 tbs sugar free vanilla syrup*
• 1 tbs cocoa powder (2 tsps if you use Hershey’s dark cocoa)

Optional add ins (I can vouch for all!):

• dash salt
• ¼ tsp extract (I’ve used butter extract and vanilla extract)
• 1/8 tsp molasses (adds caramel notes)
• ½ tsp coffee concentrate (intensifies chocolate flavor; add more to make mocha flavored sauce)
• 1 tbs chocolate chips – yum

1. In a microwave safe bowl, whisk together the evaporated milk, sugar free vanilla syrup, and cocoa powder.
2. Microwave at high for 2-3 minutes, stirring every 5 seconds, or whenever the fudge bubbles up and threatens to spill over the sides of the bowl. The hot fudge should thicken to a nice pourable consistency. It’ll thicken even more as it cools.
3. Remove the hot fudge from the microwave, stir in any of the optional add-ins, and whisk for one minute as it cools.
4. Serve immediately, or reheat as desired!**

*I recommend Monin since I haven’t tried the recipe with any other brands, but I think any sugar free vanilla syrup should work. Note that if the sugar-free syrup has a strong artificial aftertaste, it will likely be present in the final product, so use a brand with minimal aftertaste.

** If you plan to store any remaining fudge sauce (although it’s a small batch so there probably won’t be much left over), I’d recommend adding ½ tsp corn syrup.

Looking for a more traditional recipe? I can personally vouch for this hot fudge.

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Five Minute Oatmeal Pancakes!

Five minutes from now you could have seven pancakes. Seven soft, fluffy gluten free pancakes that taste just as delicious as their wheat-filled counterparts. Honestly, they’re easier to make than regular pancakes and I’m not sure if I’ll ever be able to make flour ones again.

I’ve made this recipe six times in the past week – three times plain, once with chocolate chips, and twice with cocoa – and all versions received raving reviews from my parents and peers alike. Make this recipe, fall in love, and never spend more than five minutes making pancakes again.

EDIT: From an attempt to cook these pancakes on a regular frying pan, I’ve realized how important a nonstick surface is. So unless you want to make scrambled pancake, use nonstick!

Five Minute Pancakes 

(1 minute for gathering ingredients, 1 minute for blending, and 3 minutes to cook; it’s really that easy!)

• ¼ cup old fashioned oats
• ¼ teaspoon baking powder
• 1 teaspoon powdered sugar (I use 1 pitted date!)
• 1 egg
• ¼ cup milk
• ¼ teaspoon vanilla

1. Combine all ingredients in a blender.
2. Blend for about a minute, or until the mixture is smooth.
3. Cook at medium-high heat on a non stick pan until golden brown.
4. Serve plain, or with syrup, jam, ice cream, or chocolate sauce.

Oatmeal Cake

Guess what? It’s finally autumn!

Well, I guess technically it has been autumn for a little while, but I judge seasons by the weather, and it finally started raining today! 🙂

It’s actually really funny because my dad, who despises cold weather, was visiting Czech this past week, and while he was gone it was super sunny and warm.  The day he came home it actually started raining, so he missed all of the good weather!

EDIT: Yikes! My blurb got deleted! I’m not sure how

Well, I’ll add the recipe asap (a.k.a when I can find it!)

EDIT2: Here it is:

Oatmeal Cake

• 1 1/3 cup boiling water
• 1 cup quick oats
• ½ cup shortening or butter (I replaced half with applesauce)
• 1 cup brown sugar
• 1 cup white sugar (I replaced both sugars with 2 c palm sugar + 1tbs molasses)
• 2 eggs
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• 1 ½ cup flour

1. Place the water and oats in a bowl for 20 minutes.
2. Cream shortening/butter and sugar.
3. Add eggs and vanilla. (If using applesauce, add here)
4. Sift dry ingredients together.
5. Add dry ingredients to wet.  Stir until just combined.
6. Bake at 350 degrees for 35-40 minutes.

“Autumn” Cookies

“These cookies taste like Christmas”- Sonia.

“You know what, if you went to a store and asked for fall cookies-this would be exactly what you would get.”-Phil

“Mmm, they’re good”-Mom

As much as I’m straining to write more here-there’s really no other way to describe these cookies other than little blissful bites of holiday spirit.

Speaking of holiday spirit, I need a vacation, asap.  Junior year is just as difficult as predicted, which why my little blog is so neglected. So sorry! I’ve made many recipes recently, but I just haven’t had the time to blog about them.  😥 Luckily, now that my first English essay of the year is done (essays consume me.  I’m the world’s slowest writer), I ought to have a bit more time for Chomps of Life.  🙂

Anyways, since I have to get back to history, I’m going to leave you with the recipe.  These cookies are a perfect way to celebrate the beginning of fall, and they’re healthy too (well, they have white chocolate chips, but that could always be subbed for say, cocoa nibs or raisins).  The actual cookie base itself is sugar free, gluten free, and vegan. Woah! Admittedly I’m not a health food blogger, and I doubt I could ever be one, but I like to mix it up with some more health conscious recipes here and there. Well, as long as they’re delicious.

Oatmeal Cranberry White Chocolate Cookies

1. In a large bowl, sift together:

• 1 cup of Pamela’s Gluten Free Flour* (or all purpose flour)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp allspice and nutmeg
• ½ tsp ginger

2. Add to the dry ingredients:

• 2 cups of old fashioned oats

3. Cream together until light and fluffy:

• ¼ cup vegan butter, melted* (real butter fine too!)
• 1/8 cup milk
• 1 ½ tsp dry egg replacer (or 1 egg)
• 1 ½ cups coconut palm sugar
• ¼ cup maple syrup (if aiming for a sugar free recipe, sub with sugar free pancake syrup)

3. Add the dry ingredients to the wet ingredients and combine with a spatula. The dough will be very dry (but still formable into balls).

4. Mix in:

• 1 cup white chocolate chips***
• 1 cup dried cranberries (raisins if making the recipe sugar free)

5. Measure the cookies into 1 tablespoon sized balls, gently flatten on a baking sheet, and bake at 350 degrees for eight minutes. Enjoy with a glass of milk (or soymilk).

*Other gluten free mixes will work as well, just make sure xanthan gum is an ingredient (if it’s not, you’ll need to add ½ tsp xanthan gum).
**If working with a drier dough does not appeal to you, add up to ½ cup more melted butter for a more traditional cookie dough
*** I should add that white chocolate chips are neither sugar free nor vegan, so if making this recipe for someone that is, the white chocolate can be subbed with sugar free white chocolate, sugar free semi sweet chocolate, vegan chocolate chips, cocoa nibs, or just left out, because the cookies are already darn delicious without them.