Vegan Chocolate Cashew Fondue (Gluten-Free)

2 cups nonfat dry milk
5 cups brown sugar, packed
1 teaspoon salt
3 cups cornstarch
Mix and store in airtight container. To prepare, add ½ cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

After making too many gluten-free angel food cakes and being leftwith more egg yolks than I knew what to do with, I decided to make thislemon pudding.
Lemon Pudding Parfait
12 egg yolks
¼ cup agave nectar
¼ cup lemon juice
pinch celtic sea salt
½ cup heavy cream

Place egg yolks, agave and salt in a medium sauce pan While heating over very low flame, whip with a hand mixer for 6-8 minutes, then whip in lemon juice Chill for a half an hour If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again Whip cream in a separate bowl Serve in small glasses, alternating layers of pudding and whipped cream Garnish with berries Serves 8

Practically nobody doesn't love ice cream, and home made ice cream garners even more love, still. However, making ice cream from scratch can be a time-consuming, labor-intensive exercise.
One solution to that problem lies in this simple recipe and method for making about four cups ( 8 servings) of delicious vanilla ice cream at home in a bag. Kids will love making and eating their own refreshing ice cream.
For each person making ice-cream, you will need two pint-size resealable plastic freezer bags, one gallon-size resealable plastic freezer bag, and gloves or a towel to keep your fingers from freezing.
If you have more than one kid, you can divide the existing recipe between them, so they can both make ice cream. For more ice cream, scale the batch accordingly. Add fruit or other...

Celiac.com 02/18/2014 - Rice pudding is one of my perennial favorite desserts. This version fuses arborio rice with citrus, cinnamon and a dash of creamy mascarpone cheese to achieve a kind of rice-pudding nirvana.
Ingredients:
1 strip lemon peel, plus ½ teaspoon grated zest ⅓ cup golden raisins or dried currants 1 tablespoon unsalted butter Kosher salt 1 cup Arborio rice 4 cups organic whole milk ¾ cup granulated sugar 2 real cinnamon sticks 2 teaspoons real vanilla extract ½ cup Mascarpone cheese 3 tablespoons confectioners' sugar Ground cinnamon, for sprinkling ½ cup dark rum Directions:
Soak raisins in dark rum overnight, or for at least and hour or two.
In a saucepan, combine the lemon peel, 2 cups water, the butter and a pinch of salt.
Bring to a boi...