Hot Chocolate (Stevia Sweetened)

Who can resist a warm cup of hot cocoa after a morning playing in the cold winter snow or while sitting next to a crackling fire during a crisp, blustery fall day. Hot chocolate typically includes lots of sugar or artificial sweetener. If these are two ingredients you don't want every time you sip on a cup of hot chocolate try out this stevia sweetened cocoa drink!

Complements: Baking with Stevia

4 cups of organic milk (any kind of milk works great)
4 level tablespoons unsweetened cocoa powder
1/2 teaspoon stevia extract (or to taste, I use the white powder stevia extract for this recipe)
pinch of salt
1 teaspoon vanilla

Blend milk, cocoa, stevia, salt and vanilla in blender. Pour into a pan and heat. Do not boil. I place the cocoa in a crockpot and let it warm for an hour or so. Serve hot. Enjoy!

Ambrosia Fruit Salad

Our 7 year old daughter planned lunch for us today. It included Ambrosia fruit salad and whole grain spelt bread toast. She used the recipe from the book, "Kids Cooking". She was the cook from start to finish. It turned out lovely!

4 cups for copped fruit (it is fall and she choose apples, oranges and grapes)
1/2 cup organic vanilla yogurt (it called for sour cream, but she made the decision to change to yogurt)
1 teaspoon honey
3 tablespoons coconut
1 handful of mini marshmallows (can't leave this out mom!)
a sprinkle of cinnamon (another change my daughter made, she added cinnamon (what can I say she is like her momma and has to tinker with the recipe :) )

Place chopped fruit into a serving bowl. Mix the remaining ingredients together and pour over fruit. Stir until combined. Serve right away. Enjoy!

Gluten Free Sugar Cookies

These are delicious covered in chocolate, dipped half in chocolate or topped with my favorite vanilla cream frosting (recipe follows). If you can't have gluten and are craving a good iced sugar cookie (or chocolate covered) this recipe is a must!

2/3 cup raw cane sugar
1/2 cup butter
2 teaspoons vanilla
1 cup brown rice flour (or white rice flour for a little lighter cookie)
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk (any kind you use)

Preheat oven to 350 degrees. Cream together sugar, shortening, and vanilla with electric mixer to partially combine. Add rice flour, tapioca flour, baking soda and salt. Mix on low; slowly add rice milk until dough is smooth. Roll dough out (1/2 inch thickness) and cut into desired shape. Bake 12-15 minutes or until edges are golden and tops are cracked. Remove from oven, let cool 1 minute on baking sheet, then remove from baking sheet, and cool completely on flat surface. Dip in chocolate or cover with frosting (or eat them plan). Enjoy!

Vanilla Cream Frosting:

3 tablespoons butter
3 tablespoons milk (or half-n-half)
1 3/4 cup confectioners sugar (powdered sugar)
3/4 teaspoon vanilla

Beat all ingredients together until smooth. Enjoy!