Tag Archives: Brown Sugar

C – Chocolate Covered Katie | Chocolate-Chip Cookie Dough Truffles

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Chocolate Chip Cookie Dough Truffles

Katie @ Chocolate Covered Katie

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1/2 can Dakota’s Pride chickpeas or Dakota’s Pride white beans, drained and rinsed (125g after being drained)
  • 1 tsp Stonemill Essentials pure vanilla extract
  • scant 1/8 tsp Stonemill Essentials salt
  • scant 1/8 tsp Baker’s Corner baking soda
  • 2 tablespoons nut butter or Carlini vegetable oil (If you use peanut butter, they’ll have a slight “pb cookie dough” taste.)
  • 1/3 cup Baker’s Corner brown sugar
  • 2 T chocolate chips, or more if desired
  • 1-2 T rolled oats or quick oats (or flaxmeal)
  • optional: 1 bag chocolate chips, or Healthy Chocolate Sauce
  • optional: Friendly Farms milk of choice if needed, to thin it out

Instructions

Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips and form balls. (I used a melon baller.) You can eat these plain, but if you wish to cover them in chocolate, proceed thusly: Allow to chill in the fridge. Once chilled, make up the healthy chocolate sauce (linked above) OR melt chocolate chips with 2 tsp coconut oil (or shortening). Take the balls from the fridge and cover in chocolate, then return them to the fridge to harden. Stored in the fridge, I imagine these will keep for 3-4 days. But I can’t be entirely sure, since my truffles were completely gone in closer to 3-4 minutes!

Please see source website for pictures and detailed instructions – Chocolate Covered Katie

Costs = $ 2.09

C - Cost

 

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***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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B – Baking Bites | Arroz con Leche

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Arroz con Leche

Nicole @ Baking Bites

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 1/2 cups cooked Rice Bowl long grain rice, cooled
  • 2 cups Friendly Farms milk (whole or low fat)
  • 1/4 cup Friendly Farms heavy cream
  • 1/2 cup Baker’s Corner sugar
  • 1/4 tsp Stonemill Essentials salt
  • 2 inch piece of cinnamon stick (Aldi Special Buy Item)
  • 2 tsp Stonemill Essentials vanilla extract
  • 3/4 cup raisins
  • 2-3 tbsp roasted pistachios, for garnish (optional)
  • 2 oz Baker’s Corner brown sugar
  • 2 oz water

Instructions

Arroz con Leche

  • In a medium saucepan, combine rice, milk, heavy cream, sugar, salt and your cinnamon stick. If you are using a vanilla bean, split it and scrape the seeds into the saucepan, as well. Bring to a simmer, stirring occasionally, and cook until the mixture has thickened and the rice is very tender, about 30 minutes.
    When the pudding is close to being done and needs about 5 minutes of cooking time, stir in the raisins. If using vanilla extract instead of vanilla beans, stir it in along with the raisins.
    When the pudding is cooked, divide it evenly into 4 large dessert bowls. Serve warm, topped with a drizzle of piloncillo syrup (and sprinkle with pistachios for crunch, if desired).

Piloncillo Syrup

  • In a small saucepan, combine piloncillo (or brown sugar) and water. Bring to a boil, stirring to dissolve the sugar, and cook for 2-3 minutes after the sugar has dissolved to reduce and thicken the syrup slightly. Allow to cool slightly before using.
    Recipe can be doubled or tripled for a larger batch.

Please see source website for pictures and detailed instructions – Baking Bites

Costs = $ 2.20

B - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

A – Aunt Clara’s Kitchen | Coconut Rice Pudding Brulee

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Coconut Rice Pudding Brulee

Aunt Clara & Aunt Ilana @ Aunt Clara’s Kitchen

Ingredients

(Ingredients modified to include Aldi brand name)

  • ¾ cup of Rice Bowl long grain rice
  • 1 quart [1 lt] of water
  • 4 cups of Fusia coconut milk
  • 2 cups of Baker’s Corner evaporated milk
  • ¾ cup of Baker’s Corner granulated sugar
  • 1 teaspoon of Stonemill Essentials salt
  • 1 large cinnamon stick
  • ½ teaspoon of Stonemill Essentials clove powder
  • 1 cup of Baker’s Corner coconut
  • ⅓ cup of Baker’s Corner brown sugar for the caramel (optional)

Instructions

  1. Mix rice, water, coconut milk, evaporated milk, granulated sugar, salt, cinnamon stick and clove powder in a 3-quart [3 lt] pot. Let it rest in the fridge for an hour.
  2. Take the pot to the stove and simmer covered over medium-low heat until the grains of rice have nearly tripled in size and volume has reduced to a third. Stir often to prevent the rice from sticking to the bottom.
  3. Add grated coconut and simmer covered over very low heat for another 5 minutes. Stir often.
  4. Remove from the heat and pour into a cool pot, stir until it has cooled to room temperature.
  5. Poor into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator. Once chilled-through place in the freezer for half an hour.
  6. Remove the aluminum foil. Sprinkle brown sugar on top and burn the sugar with a torch, or place in the broiler over high heat until sugar caramelizes.
  7. Serve immediately.

Please see source website for pictures and detailed instructions – Aunt Clara’s Kitchen

Costs = $ 4.89

A - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.