My son is in first grade. His teacher's husband grows pumpkins competitively. Of course his class had a special field trip to the otherworldly pumpkin patch. It really did take my breath away as we rounded the corner and the mountainous pumpkins came into view rising above a vast sea of equally impressive sprawling green vines. The children were beside themselves with wonder.
One of the pumpkins was grown to compete for sheer size/weight. At the height of the growing season it was putting on over 30 pounds a day! It ended up weighing in at an impressive 1115 pounds which earned it 12th-place in a northstate competition in Sacramento. The 1st-place pumpkin was around 1600 pounds. The bright orange one pictured above, although substantially smaller, got best of show for attractiveness and won a $650 prize.
I took lots of photos and made a poster for the class. I'm so thankful that I have the time to do whimsical projects such as this if the urge strikes.
Oooooh.....Scary |
I don't know how they do it. I definitely have a sweet tooth but to me fudge has always just been too much, almost sickeningly sweet. And now with a diet free from gluten and virtually dairy-free, traditional fudge would be out of the question anyway.
How about some healthy vegan fudge - a Halloween treat for the gluten and dairy sensitive? Don't worry it is still rich and creamy and chocolatey and sweet, just not tooth-achingly so. This recipe uses coconut cream concentrate and coconut oil in place of butter and cream. (I've been using a lot of coconut oil recently. Subject of another post.) If you look at this blog's October posts, you would think me a chocolate fanatic. Chocolate hasn't really played all that big a part in my life - until recently. I'm pretty into chocolate right now. Dark chocolate. Christmas is coming. Bring it on.
Vegan Fudge
Ingredient list:
1/2 cup cocoa powder
1/4 cup honey
1/4 cup warm water
3 T. coconut cream concentrate
1 T. coconut oil
1 cup chopped walnuts*
Mix all ingredients together except the chopped walnuts and stir for a couple minutes until smooth. Add walnuts and stir to combine. Pour into a small dish or pan. Mine was a 4" x 8" ramekin. Chill until set. Cut into squares and store on waxed paper in the refrigerator.
*walnuts can be raw or lightly toasted
Note/Update: I have made this fudge a few more times now and have taken to adding 1/8 t. cayenne pepper, 1/8 t. ancho chili powder, and 1/4 t. cinnamon, and a pinch of sea salt for a delectable spicy Mexican chocolate twist! Oh my, you should try it.
Enjoy!
Fantastic poster! Thanks for telling me about it, Leo. I bet everyone at school loved it.
ReplyDeleteWill Leo play rugby when he gets a tad bigger? thanks for the wonderful pics and for the new idea on how to do fudge.
ReplyDeleteWonderful pumpkin photos and poster!
ReplyDelete