“Delicious served warm for breakfast or chilled for dessert.” – Melissa

Creamy Vegan Rice Pudding

• 3 cups cooked white rice
• 4 cups almond milk
• 2/3 cup Brown Sugar
• Pinch Salt
• 1/2 Teaspoon ground cinnamon
• 1/2 cup raisins (optional)
• 2 Tablespoon dairy-free margarine
• 2 Teaspoon vanilla extract
• nutmeg, to serve (optional)

Combine all ingredients except for nutmeg in a medium size pot and stir well. Bring to a low boil and simmer until thickened, about 30 minutes or until desired thickness has been achieved.

Serve warm for breakfast or chill for 2 hours and serve for dessert. Top with a sprinkle of nutmeg if desired.

Don’t forget, tomorrow we start the From Chaos to Calm series and podcast!

I recently received these two products in the mail to try. I was very excited about it! In fact on Sunday morning, when I made pancakes to try out the syrup, my whole family stood there very anxiously waiting for me to take photos for this post. My husband and kids kept saying, “Can I please use the syrup now?”

Our family has always been health conscious. We try to eat healthy and I make pretty much everything we eat from scratch. I’m always on the lookout for natural products that I can incorporate into my cooking.

Hey Shuga! is an all- natural organic syrup made from cane sugar. Hey Shuga! products are also gluten free and vegetarian.

Here’s a clip from the Hey Shuga! Website:

Hey Shuga! and Lil’ Shuga! are natural and organic syrups made with a delicate and natural enzymatic process that bio-mimics the one that bees use to naturally produce honey. Our sugar cane is GMO free. We manufacture under the highest quality and safety standards to provide a sweetener that is all natural with no artificial anything. It’s gluten free and Vegan & Vegetarian Friendly.

I made Buttermilk Pancakes on Sunday morning, along with fried eggs and some vegetarian “sausage” links. The kids and my husband lined up for their taste of Hey Shuga Organic Cane Syrup. The syrup is packaged in sweet glass jars similar to real maple syrup. I loved the jars! But that’s beside the point. How did the syrup taste?

Continue reading “Hey Shuga! Product Review” »

When I went to visit my mother this past January for a couple of weeks, she made these lemon bars. Oh my. I can’t even begin to describe how yummy these lemon bars were! We made them over and over again during my visit!

The crust is just perfect – buttery, flaky, light, with just the right amount of crunch. And the glaze… I think I’m going to go make another batch as soon as I type this out!

We made the bars with white spelt flour, but all purpose flour will be just fine.

Tart Lemon Squares

Crust:

1 cup sifted flour

1/4 cup powdered sugar

1/8 tsp salt

1/2 cup butter

Filling:

1 cup sugar

1/2 tsp baking powder

1/8 tsp salt

2 eggs, lightly beaten

2 tbsp. lemon juice

Glaze:

1/2 cup sifted powdered sugar

1 tbsp lemon juice

1 tbsp melted butter

Combine 1 cup flour, powdered sugar, and 1/8 tsp salt. Cut butter until mixture is crumbly. Press mixture into greased 11 x 7 baking pan. Bake at 325 degrees for 15 minutes. The edges should just start to turn a golden brown. Note: The spelt flour seemed to take a little longer.

Combine sugar, 2 tbsp flour, baking powder, 1/8 tsp salt, eggs, lemon juice and mix thoroughly. Spread evenly over baked crust.  Bake at 325 degrees for 25 minutes. Cool in pan on rack. Spread with glaze after cooled.

To make the lemon glaze: Combine 1/2 cup sifted powdered sugar, 1 tbsp lemon juice, and 1 tbsp melted butter. Blend until smooth.

I know you will enjoy every crumb!