I have always said my Dad has a fun sense of humor. From changing lyrics of songs to cracking silly jokes, his humor is rare and classic at the same time.
I always tell the story of my first basketball – I was maybe 9 or 10 when Dad took me shopping to choose one. I recall this like it was yesterday – the basketballs are all lined up on the shelves in those half box packaging – I point to one and Dad picks it up and bounces it on the floor, box and all. I laughed all the way home, holding my new basketball in the now crushed packaging.
Visiting Dad in the hospital the other day, I brought several days worth of mail to go through. He is attached to all kinds of wires, one on his left hand. He kept holding envelopes with that hand as he opened or read them, setting off loud beeps with the machines – sometimes harmonizing the beats together. His nurse came in to check on him, resetting the machine to silence it. He wrote on his clipboard (trach = cannot talk) that “he is learning to play the vent” referring to his ventilator. His nurse said in 20+ years of working in the CICU, she has never heard anything so clever.
The joking sparkle in my dads eye makes my heart sing! Also, his nurse having 20+ years experience lets me know he is in very capable hands.
I look forward to sharing this new brownie fudge with him. Hopefully soon. As soon as I can, I will be making him healing smoothies, juices and vibrant food. The brownie fudge will follow.
This recipe name is not a mistake – I set out to make a very dense brownie, more of a fudge consistency. Jason wasn’t much of a fan, but I was happy with the result.
More for me.
salted caramel brownie fudge
dairy, wheat, soy and gluten free, vegan
2 tablespoons chia seeds
1/4 cup + 1 tablespoon water
3/4 cup butter (Earth Balance Soy Free)
4 ounces dark chocolate, chopped
3/4 cup maple syrup
2 teaspoons vanilla
3/4 cup flour (gluten free all-purpose)
1/2 cup salted caramel sauce (recipe follows)
Combine chia and water, set aside to gel. In medium saucepan, melt butter and dark chocolate over medium heat, stirring often until completely melted. Remove from heat – allow to cool slightly. Add maple syrup, vanilla, chia mixture and flour, stirring after each and stirring just enough to combine. Pour batter into prepared (greased, floured or lined with parchment) 9×9 or similar size pan. Pour or spoon salted caramel sauce over top, swirl through with knife, sprinkle sea salt over caramel. Bake at 350 for 30-35 minutes, or until inserted toothpick comes clean.
salted caramel sauce
gluten, soy and dairy free, vegan
1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons coconut spread (or use more butter)
1 teaspoon sea salt
*carton, not canned coconut milk – or sub milk of choice
In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined.
This makes a good quantity of caramel to use with this fudge recipe – if you prefer to use less, store remainder in airtight container in refrigerator.
Reminder – today is the gojee virtual potluck!