Happy National Fudge Day!

Holy snap! It’s National Fudge Day!! WOOOO! I was going to make some rice krispie treats today but maybe I’ll make fudge instead…or both. Probably both.

Let’s the fudge fly! (into your mouth that is!)

Thanks to Gluten Free on a Shoe String for this delicious recipe! Seriously!

Chocolate Fudge                   


  • 2 cans coconut milk (regular, not low fat)
  • 1/2 cup sugar
  • 3 cups semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups peanut butter
  1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides.
  2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.
  3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the peanut butter to the mixture, and stir until well-combined.
  4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.
  5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.
  6. Serve chilled.


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Apple Cinnamon Zeppole

Who can resists zeppoles?! Little bites of fried dough deliciousness. I found a great zeppole recipe that I wanted to share with you!

Apple Cinnamon Zeppole

Adapted from Simply Gluten Free


  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 large eggs plus 1 egg yolk
  • ½ cup canola oil or vegetable oil 
  • 1 cup coconut milk – shake can well before measuring
  • 1 pinch kosher or sea salt
  • 1 cup sweet rice flour
  • 1 large or 2 medium apples, peeled cored and grated (about 1 ½ cups) – Fuji apples have got to be my favorite apples to bake with/cook with but you can use your favorite apple.
  • Cinnamon Sugar – for dusting
  • Powdered Sugar – for dusting
  1. Crack the eggs and yolk into a liquid measuring cup or pitcher.
  2. In a medium sauce pan, combine the oil, coconut milk, ¼ cup sugar, salt and ground cinnamon and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk.
  3. As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the sweet rice flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough, don’t worry. That is ok.
  4. Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shinny, about 3 – 5 minutes. Stir in the grated apple.
  5. Line a plate with paper towels. Heat about 1 ½ inches of oil in a large skillet or Dutch oven to 325 degrees. Drop the dough into the hot oil using a small ice cream scoop or two spoons, about 1 tablespoon of dough per zeppole.
  6. Do not over crowd the oil, depending on the size of your pan only fry about 6 at a time to keep the oil temperature even. Turn the zeppole over in the hot oil a few times with a slotted spoon for even browning. Fry for about 4 minutes or until puffed and golden brown.
  7. Remove zeppole to paper towel lined plate with slotted spoon to drain while finishing the rest. Sprinkle generously with the cinnamon sugar and powdered sugar and serve immediately.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Impossibly Easy Coconut Pie

Hope you aren’t too full. It’s coconut pie time! Coconut is great in baked goods and pie is no exception. This coconut pie is incredibly easy with only 10 minutes of preparation time!

Impossibly Easy Coconut Pie 


  • 3 eggs
  • 1 3/4 cups rice or coconut milk
  • 1/4 cup vegan butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 cup sweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup Bisquick Gluten Free mix
  1. Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  2. In large bowl, stir together all ingredients until blended. Pour into pie plate.
  3. Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
HOW EASY IS THAT!?! Easy as…pie! 🙂

Chicken Satay with a Peanut Dipping Sauce

Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.

Chicken Satay with Peanut Dipping Sauce 


For the Chicken:

  • 1/2 cup coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips
For the Peanut Sauce
  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1/2 cup creamy peanut butter
  • 3/4 cup chicken stock
  • 1/4 cup brown sugar
  • 2 tablespoons lime or lemon juice
  • 1 teaspoon gluten free soy sauce
  • Salt to taste
  • 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
  1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  3. Preheat a grill for medium-high heat.
  4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!


Thai Coconut Curry Shrimp

Thai food is one of my new favorite because a lot of the dishes are make with rice noodles which are gluten free. I have been to a few great Thai places and I always get something I enjoy. Shrimp is one of my favorite seafoods and if you add a little coconut and some spices, it becomes an instant interesting dish!

Thai Coconot Curry Shrimp

The sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish


  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro,chopped
  • salt to taste
  1. In a large nonstick skillet, heat oil on medium-high.
  2. Add  scallion whites and red curry paste and sauté one minute.
  3. Add shrimp and garlic,season with salt and cook about 2-3 minutes.
  4. Add coconut milk,fish sauce and mix well.
  5. Simmer about 2-3 minutes, until shrimp is cooked through.
  6. Remove from heat, mix  in scallion greens and cilantro.
  7. Serve over jasmine rice (my favorite!) or a side of rice noodles.


Coconut Whipped Cream

SUPER quick recipe for coconut whipped cream that is completely gluten free and dairy free!

Coconut Whipped Cream


  • 1 can Organic Coconut Milk
  • Ground Cinnamon
  • 1-2 tablespoons pure vanilla extract
  1. Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
  2. Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake or in another recipe!
  3. After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. (You don’t want to use too much cinnamon, just enough to give it a little spice and not more than 2 tablespoons of vanilla extract)
  4. Enjoy with fruit, cakes, cookies, drinks or a delicious topping for any dessert!

I love that coconut milk is so versatile! I’m feeling a little coconut milk recipes series coming on! 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Vanilla Coconut Cream Latte

I am not a big coffee drink. Every time I go to Starbucks, my usual drinks are the Caramel Apple Spice (no whip) when it is chilly outside, or any one of the Shaken Tea Lemonades. Before becoming dairy free, I would get the occasional Vanilla Bean Frappuccino or Caramel Frappuccino. But now, I cannot have those dairy drinks. Yes I am aware that Starbucks offers soy milk as a substitution but soy milk makes my mouth feel funny and I just don’t like that taste. So, how do I get the occasional Starbucks quality drink without the barista? AND with the dairy free milk I like? Become an at home barista and make something myself!

Vanilla Coconut Cream Latte

With undertones of maple, and a hint of spice, this latte is soft and fragrant with a tropical vanilla-coconut essence. 

First, we must have the Coconut Milk Whipped Creme!

Coconut Milk Whipped Cream

  • 1 can full-fat coconut milk, chilled in fridge overnight
  • 2 tablespoons powdered/confectioners sugar
  • 1 beater OR whipping cream dispenser
  1. Open coconut milk. Scoop the firmed top of the coconut milk into a bowl. Try to avoid the light watery liquid and just scoop the thick white stuff.
  2. Fold the confectioners sugar into the coconut milk. Smoothing out the clumps.
  3. With a beater, beat the mixture until fluffy enough for spooning. OR if you have a whipping cream dispenser – use this mixture as you would heavy cream.

Now that we’ve got our coconut milk whipped cream, lets get our drink together. (this recipe makes 2 lattes)

  • 2 shots espresso
  • 2 1/2 cups non-dairy milk
  • coconut whipped cream (see above)
  • 4 drops pure vanilla extract
  • 2 tablespoons maple syrup
  • a few dashes cinnamon
  • 1 dash cayenne
  • sweeten further with sugar to taste
  • garnish: coconut flakes and crushed vanilla bean
  1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
  2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between two mugs.
  3. Stir briskly. Add whipped coconut milk topping and garnish.
  4. Serve!

Here are some variations!

  • Coffee Free: Replace the shot of espresso with 1 heaping spoonful of Hershey’s or Toll House cocoa mix and a few more spoonfuls dairy free milk.
  • Chai Latte: sub chai tea mix for espresso
  • Coffee Lovers Latte: 2 espresso shots
  • Pumpkin Coconut Vanilla Latte: 1 tablespoon canned pumpkin
  • Coconut Vanilla Mocha: 1 tablespoon cocoa mix into espresso version

This latte is perfect for the extra kick you need with breakfast or a speciality coffee beverage at a great dinner party.