Salicylate Free Chocolate Chips

3/4 Cup Butter
1 Cup Cocoa
3 Tbsp Sugar or Maple Syrup

Melt butter and stir in sugar.
(If you used sugar as your sweetener mix it in the butter for a minute. This will help it dissolve and the chocolate chips will have a smooth texture).
Mix in the cocoa.
Line a bowl or container with wax paper (you will thank me later) and pour the chocolate in. Place a cover over the top and place in freezer for one hour.
Chop the chocolate into bits and place in refrigerator until ready to use.

Caramel

"Ahh sweet caramel." Or should I be saying "aahhh sweet corn syrup"? I have yet to find anything made with caramel to be free of salicylates. Imagine my joy in finding an extremely simple home made recipe. It can be used on ice cream (Breyers is sal free). It also is great on pears. We personally use it in oatmeal chocolate bars, Chris's current favorite. Yes, I will post that recipe later. :)

1 can sweetened condensed milk

Fill double boiler up with water, just enough so it touches the top pan. Pour sweetened condensed milk in top pan. Bring water to a very soft boil on medium heat and immediately turn to simmer. Leave for 1 hour to an 1 1/2 hours stirring about every 20 min. 

(If you do not have a double boiler you can simply place the can in a large pot of water. It must be immersed completely at all times. Boil gently for 4 hours. Remove from stove and let water and can cool down for 1 hour. Remove from water and let cool 1 hour. You may now open the can! YUM! I personally like the double boiler simply because it is faster and I find it easier. The can is a slight risk because yes, they can explode. Just make sure it is always covered with water and keep filling up the pan with more as needed and it will be fine.)

Cabbage

Who knew cabbage could be so good?

For those of you who miss eating all those vegetables look no further.

Butter

Cabbage

Salt

Heat pan on medium low, once heated add butter and coat pan. Add cabbage and cook for 5 to 10 min. Salt as desired. 

Baking Tip

Vanilla

Vanilla, do not use unless you have an actual vanilla bean. In many cases extract is mixed with some vanillin which contains salicylates. Unless you are 100% sure it is pure (and pure on the bottle is no guarantee) do not use it. We learned the hard way.