That doesn't come from a bottle?

     I bet most of you think that teriyaki sauce can only be purchased in a store, in a bottle. Or perhaps, that there are some crazy ingredients that we, here in the US, don't have access to. Well, fairies, that is not the case! Teriyaki sauce actually only contains a few simple ingredients, so you can make it at home and avoid all the fillers and preservatives that makes store-bought items last a decade. I may be biased, but I think this teriyaki sauce tastes better than the bottled version anyway! Plus, you can control the consistency, sweetness, saltiness, etc. As Chef John from Food Wishes always says, "You're the boss of your sauce!"

If you are gluten-free, you could even find some gluten-free soy sauce and voila! Gluten-free teriyaki sauce!

Teriyaki Sauce

Yields: 1 cup

⅓ C. water

⅓ C. sugar

⅛ C. soy sauce

¼ tsp. garlic powder

¼ tsp. vegetable oil

1 tbsp cornstarch

In a medium saucepan, add all ingredients and mix well. Place over medium heat and stir frequently. Bring to the boil and continue stirring. Watch frequently, as it may scorch. Once boiling, reduce heat to low and stir constantly. 

The mixture will begin to thicken and become glossy. Remove from heat and allow to cool completely. This sauce can be stored for 7-10 days in the refrigerator.

NOTE: Nutrition Facts are based on 1 tablespoon servings

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 35.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 112.8 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 0.1 g
• Protein: 0.1 g

Oh my, chocolate pie!

     This is a DELICIOUS version of chocolate cream pie. Not only is it for those who prefer dark chocolate, but it's also a lighter version. It's still just as creamy as the regular pie, but hardly the same amount of calories. You can of course, change the milk you use, or combine two different milkfat percentages. Either way, you can't go wrong with chocolate.  I had no real reason to make a pie, but I hadn't had one in quite sometime. I remembered that March 14 was "pi" day (3.14), but didn't get around to making a pie. I hopped on the wagon and have made a pie, like most others did...just a few days later! I can't believe how much this tastes like the richer version which uses heavy cream, as opposed to milk! 


Light Chocolate Cream Pie
Yield: 8 servings

FILLING:
1/4 C. cornstarch
3 tbsp. cocoa powder, unsweetened
1/3 C. granulated sugar
1/4 tsp. sea salt
3 C. skim milk
4 oz. bittersweet chocolate, finely chopped
CRUST:
5 tbsp butter, melted
12 oz. animal crackers, crushed

TOPPING (IF DESIRED):
1 C. heavy whipping cream
2 tbsp. granulated sugar

CRUST: 

Crush crackers and combine with butter until all crumbs are moist. Press into a 9" pie plate.

FILLING:

In a 2-quart heavy saucepan, combine cornstarch, cocoa powder, granulated sugar, and sea salt. Place over medium heat and slowly whisk in the milk. Continue whisking until the mixture reaches the boil. Whisk constantly for 2 minutes (mixture will become thick) then remove from heat. Stir in chocolate and vanilla until smooth and pour into prepared filling.
  

TOPPING (IF DESIRED):

In a medium sized clean bowl, beat the whipping cream and sugar on a low speed for about 1 minute. Slowly increase the speed until the cream is light and fluffy (about 2 minutes).

Nutritional Info (Amounts given reflect no whipped topping)

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.9

• Total Fat: 6.6 g
• Cholesterol: 5.8 mg
• Sodium: 488.6 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 1.7 g
• Protein: 7.0 g