Simply Sells Kitchen

Molasses Cookies

Sandra Sells — Thu, 22 Dec 2022 02:30:18 +0000

This is one of my top two favorite cookies, only next to our family chocolate chip oatmeal cookies recipe. Every year as the fall and winter approach I give myself permission to indulge at times. I mean it the most wonderful time of year, am I right? Another holiday favorite is my mothers Millionaire Shortbread. It’s divine and a must try! Thinking about the holidays I had to make our molasses cookies to bring on the cheer. The chewiness and rich flavor of molasses is very nostalgic. It reminds me of everything Christmas and all things gingerbread. The outer sugar coating really brings a crunch and sweetness that makes this cookie a delicious treat! In our house we pair the molasses cookies with a hot latte or a cold glass of milk. The ingredients for this are usually a staple in most pantries. I don’t always keep molasses on hand but just happened to have one from last year that I never opened. Molasses Cookie Recipe The recipe is very basic ingredients and the star of the show is molasses. Rolling the dough in sugar creates an amazing crunchy outer layer over the chewy cookie. Begin by preheating the oven to 350℉. To make the dough, I start by adding the softened butter, brown sugar, white sugar, molasses, and Pure Vanilla Extract (the wet ingredients) to my kitchen aid stand mixer. In a separate bowl combine the flour, cinnamon, pumpkin pie spice, ginger, cardamom, salt, and baking soda. When the dry ingredients are combined you can add them slowly into the wet ingredients (1/3 at a time). Add the tbsp of water to the mixer to help combine the dough. We enjoy using a cookie scoop to keep our cookies even for looks but also for even baking. Take each scoop, roll it in a ball and roll it in the white sugar. Place each ball a couple inches apart on a lined cookie sheet as they do spread. Bake the molasses cookies for about 10-11 minutes. The cookies will look very soft in texture. However it’s in the after baking that the beautiful chewiness with the sugar crunch begins to happen! 🤩 Allow them to cool for 10-15 minutes. Special Family Time My daughter Norah wanted to help this year with the molasses cookie recipe. It was a precious memory. You’ll see her little hands featured in our Instagram reel. It has been a lot of fun bringing her and her brother Jonas into the kitchen and creating memories and traditions. Both kids love to bake with us! The molasses was a new scent to her at the age of 5. At first I wasn’t sure if she’d like the recipe. I quickly found out it took her only one bite to get her high approval. Children can be so skeptical when it comes to new foods. We often make my husbands chocolate chip oatmeal cookies for the children because it is the family favorite and a crowd pleaser. However these molasses cookies are dear to my heart and earned their place. This recipe will be on our Christmas cookie line up and I hope in yours too. There are many recipes for cookies and sweets out there but sometimes having a tried-and-true classic recipe is all you need. Milk and cookies will never be the same. The molasses cookies use very basic ingredients from your cupboard. Of course the star of the show is unsulphured molasses. Try them out this Christmas season. I promise your family and friends won’t be disappointed! 😀

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Crispy Smashed Potatoes

Sandra Sells — Wed, 23 Nov 2022 20:55:38 +0000

We Love Potatoes! One of our families favorite foods is potatoes. Growing up we consumed them in many different kinds of styles. For me I really enjoy a classic baked potato, which I think plays to my British heritage. My mother being from Colombia however prepares a similar dish called papas saladas (salted potato). My husband Kodi loves a good oven roasted potato with herbs and spices. Our children thoroughly enjoy french fries, potato wedges, and mashed potatoes. So, since we have a deep love for “spuds” in our family we figured creating another potato centered recipe that would keep you coming back for more. This is how the crispy smashed potato was born. In creating this crispy smashed potato recipe, we decided to keep it simple yet flavorful. This dish is great for entertaining and easy preparation. It’s deep and rich in flavor but light on the pocketbook. The recipe incorporates all the best styles of other potato recipes into one. We love making this for holiday meals, family gatherings, and weekly meals. Crispy smashed potatoes are a rustic and versatile dish that will go with almost anything. Crispy Smashed Potato Recipe To start preheat your oven to 400℉. Then, rinse and clean about 3 pounds of baby yellow or red potatoes. Bring a large pot of water to a rolling boil and add in the potatoes for about 15-20 minutes or until fork tender. The potatoes need to be fully cooked but not mushy or falling apart. Coat the bottom of a sheet pan with extra virgin olive oil. Strain your baby potatoes and place on the oiled sheet pan. Now using the bottom of a metal measuring cup or ceramic mug smash each one of the potatoes. Keep them about 1/4 inch thick making sure you press down gently, still keeping the potato in tact. On a cutting board de-stem and chop about 1/4 cup fresh rosemary and 6-8 cloves fresh garlic. Drizzle the top of the potatoes with extra virgin olive oil. Season with sea salt, fresh cracked black pepper, chopped rosemary, and garlic. You can also add red pepper flakes for extra spice if you desire. Place into the 400℉ oven for 25 minutes (rotating halfway). Depending on color place the broiler on high and roast the potatoes for another 2-3 minutes until golden brown. These crispy smashed potatoes are best served warm and crispy right out of the oven. They will make the best side dish or pair perfectly with any of your favorite party dipping sauces. Try making for your next Thanksgiving or Christmas meal, it’s sure to be a huge crowd pleaser!

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Meatballs

Sandra Sells — Wed, 18 May 2022 18:24:45 +0000

I must admit spaghetti and meatballs, or a spaghetti with a meat sauce is one of my favorite dishes to eat. A couple years ago I even asked my husband to make it for my birthday. Kodi went all out and made the best meatballs! I would say this recipe is a tribute to him and how delicious that meal was. Maybe I trap myself in forbidden carb rules at times, so a birthday is reason enough to allow myself to indulge. I used to just roll meat together with spices and call it a day, but there are some techniques and recipe additions that I have learned along the way. There is something to be said about combining meats and soaking the bread for texture. I believe my husband used breadcrumbs for his meatballs and that is an option, also. This week, I had some really great quality meat in the freezer to defrost so I thought we would indulge and fill my home with the aromas of Italy. My kids kept sneaking into the kitchen asking what the smell was and what I was cooking. Our youngest even asked me to pick her up to look in the pan. The kids gave a pass mark and two thumbs up for this meal. Although my son will not eat spaghetti, he did devour these meatballs! I don’t like to brag but these hit the mark when it comes to a moist and flavorful meatball. I have not made this for more than my family, but I think it would be a great option for a large party. It gives you a delicious wow factor that can go a long way. There is nothing easier than recipes that just require combining. Recipe First, begin by soaking your cubed slices of bread in water and setting them aside for several minutes until soggy. In a large mixing bowl combine the parsley, garlic, parmesan cheese, egg, salt, and pepper. Add the soggy bread and combine well with the spice ingredients. Add the meat and combine until mixed—do not over mix. To form the meatballs, I prefer to use a cookie scoop to ensure the same size meatballs for even cooking. When all the meatballs are prepared, you are ready for sauteing. Heat 2-3 tablespoons olive oil over medium heat in a skillet that has a lid. When hot, place all the meatballs in the skillet. Brown the meatballs on all sides. Be gentle when turning them as they begin to cook through. Cook until a safe internal temperature of 165°F is achieved (use a temperature thermometer). We are not ashamed to add jarred sauce to our meatballs, especially our favorite jar of Rao’s Sauce. Add a large jar of your favorite sauce or at least 32 ounces of homemade sauce to the skillet and simmer for at least 30 minutes. Perfectly round meatballs are not usually achieved when cooked in a skillet like this so don’t be disappointed, but this is my preferred method as it absorbs all that amazing flavor when your red sauce is added directly to the skillet. Serve the meatballs by themself with your favorite cheese melted on top or over your favorite pasta! Enjoy!

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Instant Pot Black Beans

Sandra Sells — Thu, 05 May 2022 22:41:40 +0000

Simple, healthy, and kid friendly meals are a must when you are a busy family. My children absolutely devour a bowl of this instant pot black beans and rice. We have truly made this a weekly staple. My son loves to squeeze his own limes on top and sprinkle on a little salt. I believe that you can teach your kids what food is normal in your family. Children can be extremely picky when it comes to dinner time. I find it’s just about offering them what is cooked and making no other options available. We have a rule that you must try everything; We call it our “two-bite rule”. Because black beans and rice are something we have made since the kids were babies, it has not been an issue. Of course, they love their nuggets and fries now and then, but we really try to give their bodies and taste buds a variety of foods that are good for them. As we know black beans are loaded with iron, antioxidants, fiber, protein, and good carbohydrates. Easy Household Recipes I have a few recipes that are loaded with nutrients, super easy, and on repeat at my house. One being quinoa cooked in chicken stock with a delicious tomato sauce and served with meatballs. Another recipe that I truly love, which takes a little bit more effort but is a very rich dinnertime experience, is a roasted sheet pan dinner. For this one, I preheat the oven to 400℉ and take 3-4 large chicken breasts (bone in, with skin) and place them on a large sheet pan. I then surround the chicken with cubed white or sweet potatoes, Brussel sprouts, and large chunks of onion. To season, I drizzle the ingredients with olive oil and sprinkle them with garlic powder, Italian seasoning, paprika, salt, and pepper to taste. I then place the pan in the preheated oven and roast the meal for about 40-45 minutes, depending on the level of crispiness I want. Another great meal is our Shepherd’s Pie—you have to try it! And this next meal is an absolute favorite in my family—black beans and rice! Black beans and rice are a menu item that many people are familiar with. It crosses many cultural boundaries and can be as flavorful as the cook desires. It has a reputation for being a simple meal that is very cost efficient and packs a lot of nutrition. Recipe I have come up with the most “set it and forget it” black bean meal I have ever made. It only requires three ingredients and my Instant Pot. I put a large 32 oz bag of dried black beans, a 24 oz jar of my favorite salsa, and 72 oz of water (just fill the jar of salsa with water 3 times) in the Instant Pot, and then set it to pressure cook on high for 45 minutes. That’s it! I do make white rice with toppings to go along with the black beans, but it is still so simple. For vegetarian and vegan diets, this is a great protein rich meal. We sometimes top the beans with squeezed lime juice, a little salt, sour cream, or some shredded cheddar cheese. Alternatively, you can add the lime juice, salt, and a little vegan mozzarella cheese. This recipe is versatile and can be adapted to your preference. If you want the black beans a little runnier you can add more water or chicken stock to your desired liking. Personally, I don’t even add salt to this; the salsa does all the work. I tend to lean towards a mild salsa because of the kids but the spicier the better in my book. If you want to add a little more heat you can even cut up some pepperoncini peppers and add them to the Instant Pot (they are a great addition). Here is a great tip for added spice and flavor: splash some vinegar in the Instant Pot as some of the liquid. The vinegar will surprise your taste buds. I also have a friend that uses whiskey in her black beans. What can I say, be creative!

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Chocolate Chip Banana Bread

Sandra Sells — Thu, 28 Apr 2022 16:24:01 +0000

I know what you are thinking, “What am I going to do with all those ripe bananas?” Well, I know what you should do—make banana bread! I mean, most of us have more than one banana going a little too ripe anyway. Banana bread is my usual go-to solution, but sometimes we make our paleo banana pancakes or smoothies. I was thinking of how to make the recipe better. Chocolate chip banana bread was the perfect answer! Bananas in our home In our household we love bananas. We go through bundles and bundles every month. The kids have grown up loving them as well. They’re really perfect to incorporate into any sweet treat and add another depth of flavor. One of our favorites is something we call banana whip. We freeze a few bananas and then blend them in our Vitamix blender for a sugar-free treat you can’t beat. This chocolate chip banana bread recipe is a great one that your friends will love! I wrote this as a two-loaf recipe in hopes that you will share one with a friend, or you can freeze it if wrapped well! This past weekend I brought two loaves to our precious friends at church for a post-service snack. I definitely got some thumbs up! It just warms my heart when everyone shows me their mouthful smiles! Banana bread recipe This recipe is so simple! It can be made using a bowl and a whisk or right in your mixer. I opted for our KitchenAid stand mixer. I would ordinarily say to mix the dry ingredients in a separate bowl and then combine them, but let’s be real and save a dish. So, just put the bananas in the bowl (or mixer), and then add the rest of the ingredients and mix them until just combined. It is better not to over mix, so just mix the ingredients until a smooth batter. Add the evenly split batter into your greased loaf pans and bake at 350℉ for 45-50 minutes. I advise you to look at them at the 45-minute mark and decide your desired brownness. We like to spread butter on the bread right after it comes out of the oven, and if possible serve it warm. There is just nothing like a warm slice of this chocolate chip banana bread with a spread of smooth and creamy butter, along with your favorite hot drink! This is something that we had often growing up. I really hope you and your loved ones enjoy this banana bread!

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Chickpea, Tomato, & Cucumber Salad

Sandra Sells — Wed, 20 Apr 2022 17:03:25 +0000

Spring is here and summer is on the way, so it’s time to start making those fresh salads! We love a greek salad which is what I have made versions of this chickpea tomato and cucumber salad for years. However, I’ve never written down the recipe until now as it can be made in so many different ways. Fast & Fresh I think a fresh salad doesn’t always have to be just lettuce and ranch dressing. Salad can have many textures and vegetables, and a depth of flavor that will have you begging for seconds. One of the benefits of this recipe is that it can handle being stored in the fridge for several days. In fact the chickpea tomato and cucumber salad gets even better over time. This salad is so simple it can be made right in your favorite wooden salad bowl or an easy to store container. We sometimes store ours in a mason jar, especially when food prepping for the week. We love pouring this salad over a hearty grain like farro, quinoa, couscous, or even brown rice. Other times, we like to throw a few Kalamata olives in and pour it over a bed of lettuce to make a delicious cool salad. Recipe Start by washing your vegetables and peeling and chopping them. Drain the chickpeas (dry them if you prefer). Combine everything in a bowl or container, add the feta cheese and mix or shake it all up. Put all the Greek salad dressing ingredients in a mason jar, and then shake it to mix. Drizzle the dressing on top of the salad and stir or shake the dressing and salad mixture until combined. Wow! The lemon and garlic in the dressing makes this salad so fresh and flavorful! One of the amazing things about it is the lemon in the dressing helps delay the browning of the avocado. I hope that you make this for your next meal or gathering!

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Matzah

Sandra Sells — Thu, 14 Apr 2022 19:27:32 +0000

Homemade matzah tastes fresher and better than anything you’ll ever get out of the box. No, we weren’t raised Jewish, but we have grown up eating matzah from time to time. Mainly it’s when we take communion, whether at church or at home, and use matzah bread as one of the elements. I’ve never really liked the taste of matzah, as it is usually very bland. However, I recently found out how different fresh matzah tastes right out of the oven. Years ago, I started making fresh Challah bread, and I much prefer the flavor and texture of fresh bread (you can find our Simply Sells Challah bread recipe on our website). The first time we tried making hot fresh matzah bread, was another “oh wow” moment! History of Matzah… Historically, matzah has its roots in the ancient Jewish tradition and culture of the Passover celebration. Every year, Passover falls around our modern holiday of Easter. Passover is centered around the Exodus story of the Israelites fleeing bondage in ancient Egypt. Matzah bread is traditionally a flat bread with no leavening—no yeast or rising whatsoever. Some say the matzah was flat because the Israelites were fleeing so quick it didn’t have time to rise. Others say it was made that way to be easily portable and less likely to spoil. Research of regional matzah from over 4000 years ago shows it wasn’t made from the same type of flour or grain we eat today. In fact, the Bible sometimes refers to “cakes” of matzah. We can be sure that the matzah then wasn’t in a perfect square like the industrialized boxed version we eat today. It was probably much rounder, like a disc shape, and not as thinly rolled out. Whatever the case, today’s boxed matzah usually doesn’t taste great as it’s only made with two ingredients: flour and water. This past year with my church, I’ve started fasting for one week every three months. I found that not only is it a benefit spiritually, but also health wise too. During a recent fasting week, I felt to only eat matzah. I bet you can guess how quickly I was done with the flavor of store bought matzah. Haha! So, during that week, I decided to try and make my own. What a difference! I should let you know that our recipe is not kosher, if you’re looking to follow kosher standards. Recipe Preheat the oven and cookie sheet to 475℉. I start out by putting unbleached flour in my KitchenAid stand mixer. (You can also use whole wheat flour or try to mill your own from wheat berries). Second, I add just a touch of salt, and then, with the dough hook attachment, I mix in a tablespoon of water at a time. This way the mixture doesn’t end up in one big flour clump. When the dough comes together, I remove it from the KitchenAid stand mixer and put it on a lightly floured surface where I knead the dough for about 1-2 minutes. This way, the dough is easier to work with. I then separate the dough into 3-4 pieces. Using a rolling pin, I roll the dough into very thin discs, and then pierce it all over with a fork to help ensure the matzah doesn’t rise. Next, I place the pieces of matzah dough on the preheated cookie sheet in the oven and cook them for 3 minutes on each side. I’ve found that if you like a crispier texture, add an extra 1-2 minutes per side. When they reach your preferred crispiness, immediately remove the matzah from the oven and enjoy the taste of your labor! I recommend brushing some olive oil on top. Homemade matzah really is delicious on its own, but we also add it as an accompaniment to meals. We sometimes add spices to the dough as well. Try mixing in an Italian seasoning or everything bagel seasoning for a matzah that’s extra special! If you’re up to the task of making the bread in under 18 minutes and supervised by a rabbi, then you can make it kosher style. Which every way you make it, I hope you enjoy this delicious ancient bread recipe!

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Tomato Soup

Sandra Sells — Tue, 05 Apr 2022 13:48:15 +0000

So, we had our friends over this past weekend and decided to indulge in a childhood favorite. The inspiration for tomato soup came from our friend Josiah. He requested a grilled ham and cheese sandwich with tomato soup when a group of us went out to eat. His choice caught everyone’s attention and left us craving the comfort food that he had ordered! We are always looking for ways to please a crowd. Our home has always been an open door to amazing people that we do life with. Feeding them is our love language. I have learned in my tomato soup journey that it is very different from marinara sauce. The texture and levels of flavor are very different, and should be. For me, it’s ok to have some texture and a little spice in my tomato soup. To me it lets you know that it was made from the heart and from scratch. Although I love tomato soup, I had not really made it from scratch before. Campbells has been the tomato soup of most our childhood. However when expressing our art and love of food it had to be home made and a little more grown up. Recipe I started by dicing 2 large, sweet onions and about 6 medium peeled carrots. Next, I sautéed the onions and carrots in a fair amount of butter and olive oil. When it was browned, I added some garlic. At this point the aroma coming up from my pan was dreamy! I added some salt, pepper and spices to the pan, making sure I didn’t forget the secret ingredient—red pepper flakes. The red pepper flakes take the soup up a few notches. When everything looked lightly browned and caramelized, I added the diced tomatoes. This helps to deglaze the pan and mix all the flavors together. Once combined, I put the mixture in my Instant Pot and added the chicken stock. I set the cooker to slow cooker, the temperature to medium heat, and the cook time to about 5–6 hours. This soup is done at any point you would like it to be. However I do enjoy letting the soup cook and flavors deepen over time. This soup was a make ahead meal for us for an after church gathering. When we were ready to serve it, I placed the soup in my Vitamix blender. I made sure the center hole of the lid was open. This is to prevent a hot soup explosion. Due to its hot temperature make sure to cover the center hole with a towel. I then blended the soup to our desired smoothness. Another way to blend the soup is to use an immersion blender if you have one available. When the soup was blended, I put it back into the pan and added one cup of heavy whipping cream. Tomato Soup & Grilled Cheese Party At this point it was looking like the most indulgent tomato soup I have ever had. Upon taste test I knew it was. A tip is to arrange a few different types of bakery style bread with an array of sliced cheeses. Maybe even some deli ham, turkey, or chicken. Our cheeses we used ranged from a mild mozzarella to a spicy pepper jack. The countertop griddle was heated up and the butter was ready to spread on the bread. Everyone that came over got to pick their cheese and bread. We then joined the line for the make-your-own grilled cheese sandwich buffet. This was a fun party and having the activity of making your own sandwich created a great memory. Our guests were able to be creative and custom make the grilled cheese sandwich of their dreams. Obviously, there were also a variety of mustards, pickles, jalapenos, and mayo condiments and even some hot sauces to add a special touch. This meal was familiar to everyone and, though simple, it caused some great smiles and full bellies. The cheese pulls and tomato soup dipping had begun. I am sure we will do this again!

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Baked Oatmeal Muffins

Sandra Sells — Tue, 29 Mar 2022 15:23:42 +0000

Oats are a huge staple in our house! From regular oatmeal to cookies and pancakes, we tend to use oats in a lot of our recipes. These baked oatmeal muffins have been a great addition in our home. My kids started a pass or fail challenge when recipes are finalized, and I got a pass on these. I think I have mentioned they are tough critics, so I am quite pleased. This muffin recipe is versatile and customizable to any palate. They are so easy to make! These baked oatmeal muffins are great to make ahead for quick breakfasts on the go and are a healthy option for your family. Go ahead and bring them to your next brunch gathering; they will definitely be a hit! They stay fresh for 3-4 days in a sealed container on the counter or you can store them in the freezer for a longer period. I like to put one in my kids lunchbox as a nutritious treat option! Recipe You make these baked oatmeal muffins right in the food processor. I am sure a Vitamix would do the job, too. First, preheat the oven to 350℉, and then prep your muffin tins with non-stick cooking spray. I start by mixing all the dry ingredients in the food processor and pulse them until the mixture looks like a course sand texture. Next, I add everything else right into the food processor and pulse them until combined (about 30 seconds). Finally, I use my cookie scoop to scoop the batter into each muffin space. Using the cookie scoop fills 12 muffin spaces pretty evenly if the scoops are even. The toppings I chose for this batch of muffins were blueberries, strawberries, and chocolate chips. I bet you can guess the kids favorite, yep, the chocolate chip ones! My husband was partial to the blueberries! Like I said, these muffins are very versatile. You can even make them mini muffins for your little toddlers. Some other topping options that would be great on these are cooked apples, chia seeds, nuts, granola, or raisins. I bet this recipe would also be a great base for a coffee cake crumble. The options are endless. I hope you enjoy these baked oatmeal muffins and I encourage you to try to make healthy options like these for your family!

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Chocolate Avocado Pudding

Sandra Sells — Tue, 15 Mar 2022 16:47:55 +0000

This delicious vegan chocolate pudding is so silky smooth, rich in flavor, and full of nutrition. You can’t even taste the avocado! As a mother tricking your kids may not be the nicest thing to do, but if it is for their own good it’s not so bad, right? Haha! Well, I am a firm believer in keeping things nutritious for my family. I also love to let them live and enjoy foods in moderation that are delicious. Currently i’m in a clean up the pantry phase in my home. Keeping the thought that nutritious eating can include desserts helps both myself and my kids keep a better overall attitude. Health and fitness are a priority to us but can sometimes be our greatest struggle in our very busy lives. I always try to limit processed foods and am constantly recreating our kids’ favorite food dishes, like french fries. This is especially true for my son who could out eat anyone in the french fry department. 😅 Just a few swaps and you have delicious fries that are a much healthier leaner version. Healthy vs Not Healthy There are such things as good fats and bad fats, good sugars and bad sugars. The kind of ingredients you include in your diet are like building blocks to your health. Usually, we tend to think fats make you fatter, but your body requires a certain amount of good fat. Olive oil and avocados are easily accessible and loaded with omega-3 fatty acids. This is great for heart health and brain function. Avocados are a monounsaturated fat and provide essential nutrients to your body so why not make a dessert out of them! We also love to make our delicious sweet corn guacamole during avocado season. It is also good to think about the natural and least processed sugars when being nutritionally minded; perhaps leaning towards fruit-based sugar or those that are lower on the glycemic index. I do believe sugar is sugar in all forms, but the impact to your body is on a spectrum. Some great choices that we love in our family are date syrup, coconut sugar, agave, pure maple syrup, monk fruit, and honey. Children’s bodies grow and develop quickly. It is so important to make sure they are getting all the nutrients they need. Even as adults we need to make sure we take care of our bodies for long term health. Making smart choices is extremely important! With that in mind, we want to share a favorite in our family. It has a few surprising ingredients that make an extraordinarily rich and luxurious dessert. The Recipe So without further delay, we share our fantastic avocado chocolate pudding! This recipe is vegan, gluten free, and is customizable to fit any lifestyle. The best thing about it is putting all the ingredients in the food processor and no cooking necessary! In my book, that is a big win! Add in your avocados, cocoa powder, maple syrup, salt, and vanilla, and then pulse the ingredients until everything is combined. Open the food processor and scrape down the sides. Place the lid back on and blend about 30 seconds, until completely smooth. Sometimes, instead of maple syrup we use alternative sweeteners such as honey, date syrup, or agave. All the ingredients provide great taste and flavor. Chill the pudding in the refrigerator for about an hour, and then enjoy! You can serve the avocado chocolate pudding in little ramekins with your favorite dairy or vegan whipped cream toppings and a few raspberries. This pudding can compete with any other pudding or chocolate mousse. Other toppings we really like to use are shredded coconut, chia seeds, and whole medjool dates. Delicious! ☺️

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