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It’s been 3 days, 3 days and countless hours that I’ve lived in constant torture.   I’ve been consumed with the thought of Fudge; good old milky, creamy fudge.   I had 15 pieces of delectable fudge; its smooth texture and sweet caramel flavor was all I could think of.   I had no intention of eating the entire batch myself but what was a girl to do?  The longer it sat, meant the longer I would cheat on my diet.


I was not about to let that happen, so in a desperate bid I ate the remaining 6 pieces in one day.   Don’t judge me, I had to do it.   Do yourself a favor and make these…unless you’re on a diet, then don’t.   Trust me!

This fudge is not to be confused with the fudge that’s typically made with chocolate.  All that’s required is milk, sugar and butter and a lot of patience.   Technique is also important. Here are a few tips:

  • Use a wider pot such as a 12 inch pot, this will reduce the cooking time.
  • Make sure the sugar has melted completely before bringing to a boil.
  • Use low to medium heat, do not use high heat or the sugar will burn.
  • Stir, stir, stir and do not step away from the fudge as it burns quickly.
  • Think ahead by having a cup of cold water ready, prep the pan and have all necessary utensils nearby.




Vanilla Fudge

12 oz evaporated milk

2 cup sugar

1 tbsp butter

Line a loaf pan with parchment paper and set aside.  Place milk, sugar and butter in a heavy bottom sauce pan over medium to low heat and melt sugar while stirring,about 10 mins.    Next bring to a boil.   Allow the fudge to simmer for about 10 minutes while stirring constantly.  Test the fudge to by dropping it in a cup of cold water to see if it has reached soft boil stage.  If a soft boil forms then remove from heat.  Beat vigorously until the fudge has thickened, this should take about 10 minutes.  When the fudge becomes thick and pour into prepared pan and smooth.  Allow to cool before cutting into pieces.


Being the mom of a 2 year old means sometimes needing an extra boost to keep up with the never ending energy of a toddler.   My mornings are pretty hectic; I’m usually making breakfast while still half asleep.   After all when I wake up in the morning is simply not up to me anymore.   While my son is munching on his breakfast, I brew a cup of coffee in my French press.    I will then sip on a hot cup at the kitchen counter; I’ve come to realize that I eat most of my meals standing at the counter.   When those 5 minutes of tranquility are over, I’m ready to take on any and every toddler antic that will be thrown my way throughout the day.  Mocha-1-15

I started drinking coffee after having my son, so I’m pretty new to the coffee game and cannot drink it dark and strong.  I always need a bit of chocolate in my coffee…make that a lot of chocolate, to make it go down smoothly.   Since I have no more than 5 minutes to get it all together I make a quick mocha using ready-made ingredients.   A few spoonfuls of rich hot chocolate powder, a dollop of sweet caramel topped off with whipped cream makes it all better.   I will mix it up a bit by using flavored creamers for a coffee house drink right in my kitchen.  Let’s face it, no one wants to spend more than a few minutes on coffee and that’s why this is the perfect at home brew.

The past week I swapped my regular brew to test three blends that I received from Puro Fairtrade Coffee.  I tested the Organic, Noble and Fuerte blend and was pleasantly surprised, I enjoyed all!  While I don’t typically drink dark roast, as it’s too strong for my palate, I found theirs to be quite smooth.  Let me tell you a little more about this company.  Puro Coffee, which is based in Belgium, is certified by the Fairtrade Organization, which means that they are ensuring that the small coffee farmers who they purchase their beans from are getting a fair price.   They are environmentally conscious and are actively working with the World Land Trust by giving money from every cup sold to help protect areas of the rainforest in South America.   This means that you can help save the rainforest from your kitchen.  Thanks Puro.


Caramel Mocha

2 tbsp premium hot cocoa powder

2 tsp caramel(I used store-bought)

¾ cup brewed coffee

Whipped cream + caramel to garnish

Place hot cocoa powder and caramel in a mug then pour hot coffee and stir to blend.  Garnish with a dollop of whipped cream and a drizzle of caramel.


I received free products from Puro Fairtrade Coffee but the opinions are my own.


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Chick pea or channa curry is a very popular in Guyana and Trinidad where the cuisine has a heavy Indian influence.  This comes as no surprise as it’s often served with some of the most populist dishes like doubles and roti.


Packed with protein and fiber, its a great side dish that’s also a great vegetarian or vegan main dish.   Did I mention that it’s gluten free also? Yeah, just about everyone can enjoy this.


The strong spices compliment the silky texture of the chickpea.  I used canned chickpeas but dry chickpeas can be easily substituted.  Soak the dry chickpeas in water overnight, then drain and cook as directed. Channa-1-3Soaking the beans reduces the cooking time tremendously by softening the chickpeas so it is highly recommended.  You will enjoy this served with rice, roti or doubles!


Chickpea Curry

15 oz can chick peas drained

1 tbsp curry powder

¼ tsp garam masala

¼ tsp coriander powder

½ tsp cumin

½ tsp green seasoning

2 tbsp water

2 tbsp canola oil

½ onion, finely chopped

1 tsp salt

1 beef bouillon(optional)

3 cups water

In small bowl mix curry powder, garam masala, coriander powder, cumin, green seasoning and 2 tablespoon water to form a paste.   In a medium size pot, heat oil over medium fire.  When oil is hot add curry paste and onion and cook for 3-5 minutes, stirring occasionally.  If the paste becomes dry, about a tablespoon of water to prevent it from burning.   Next add chick pea, salt and remaining 4 cups of water.  Cook until the chick peas are tender.   Add water as needed.

Notes:  Vegetable bouillon can be used in place of the beef bouillon.  You can also opt not to use any bouillon, but you will need to adjust the salt to taste.

Here are more great curry recipes for you to try, click on the link below the picture: