Kids won’t notice the healthy add-ins or miss the maple syrup they usually pour over pancakes.
Chocolate is made from the cocoa bean, and left alone it is called unsweetened or baking chocolate.
Coconut milk stands in for heavy cream in these easy homemade chocolates.
As a last-minute option, this all-purpose chocolate dessert can’t be beat. The mousse is ready to eat in about 10 minutes, and no one will guess it’s made with tofu.
Cointreau, a sweet orange liqueur, gives fudgy brownies an elegant touch.
Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar
from crystallizing before it turns to caramel.
Culinary school student Shelly Platten came up with this recipe while trying to make a healthier version of her son’s favorite peanut butter cup bars for a care package. Her secret ingredient? Puréed beans. “He didn’t even know the beans were in these bars!” she says.
Liddon recommends weighing the dry ingredients when baking gluten-free, so we’ve included those weights as well as volumes.
We’ve given this dessert its French name to highlight how decadent it is—a chocolate pudding for grown-ups as well as kids! No one will guess it’s made with tofu.
This recipe took several tries to get the taste and texture just right. The result is a decadent, custardy delight that looks sophisticated, but is also homey and comforting. It’s very rich, so small servings are recommended.