Homemade Ketchup, Flourless Cakenies, and Chia Pudding Take 2!

MKG and I had a fun-filled weekend in Dodgeville, WI at my cousin's wedding!  We drove pretty much all day Friday and all day Sunday, but every minute was worth it.  We had the best time EVER and it was fabulous seeing friends and family I don't usually get to see.  So grateful and so happy for the lovely couple.  I have to give a shout out to Blue Plate Catering, of Madison WI.  What an excellent job they did!  Bacon-wrapped meatballs?  Um, fine by me!  We all know being a bridesmaid can suck, but I am just thrilled to pieces I got to play a role in the wedding and share the occasion with my gorgeous, amazing, sweet cousin.

Anyways- now it's back to reality!  I have wanted to make homemade ketchup for ages (catsup? ketchup?) and today was the day I decided.  The main impetus was that S really likes sauces/spices/flavorings for whatever she's eating.  God bless her, the girl does not want to eat bland food.  To get her to eat her veggies I usually need to put some soy vey, hummus, cheese, or cook it with some spices.  Same goes with eggs.  I know this is partly a regional thing- not being from Kansas originally I was initially appalled to see people eating potatoes and eggs with ketchup- but eventually it took hold.  I looooooooove ketchup and eggs.  But commercially prepared ketchup has a bunch of junk in it.  Sugar, HCFS sometimes, and other preservatives.  Now usually recipes for ketchup will call for brown sugar- so rather than use brown sugar I used apple cider vinegar, instead of regular white vinegar.  I am very pleased with the results and so glad I made a double batch.  I'll freeze most of it.  Here are the ingredients:

Homemade Ketchup
2 28 ounce cans of tomato puree
1 really large yellow onion, peeled and chopped roughly
2 garlic cloves, chopped
1 jalapeno, chopped
1 cup apple cider vinegar
2 cups water
couple stems of clove
and the following spices which I eyeballed:
kosher salt
pepper
celery salt
ginger
cinnamon
ground mustard
asian seasoning
cayenne

Simply put- I blended the onion, jalapeno, vinegar, water, garlic, and cloves in the ninja, then pouring into a large pot.  I added the tomato puree, and then all the spices, and stirred, turning on the heat to high.  Once it was bubbling, I turned out it down to a simmer for 45 minutes.

Flourless Cakenies
Many a blogger has made flourless chocolate brownies.  Mine you cannot technically call a brownie, they are just too cakey.  Very good though!
Preheat oven to 375 and grease an 8x8.
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup PB
1 large overripe banana, mashed well
2 tbsp stevia in the raw

Mix PB, eggs, vanilla, mashed banana, and stevia together.  Add to mixed dry ingredients (salt, baking powder, cocoa) and incorporate.  Depending on how much liquid was in the banana, you may have to add some water, a tablespoon or so.  I baked mine for 25 minutes.  It is very chocolatey and not too sweet.  Feel free to sweeten it up a bit more, or throw in some choc. chips or nuts.  I also toyed with the idea of making a choc. ganache but never got around to it.

Finally, Chia Pudding Take 2!
After last week's not so great chia pudding I wasn't sure I wanted to try it again- but what the hell.  I'm glad I did because this is way better and a great alternative to tapioca.  I'm excited for S to try some too!
2 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 plus 2 tablespoons milk (nutmilk, 2%, whatever- I used whole milk but vanilla almond milk would be great too!)
1/4 cup water
sweetener, to taste

Stir well and let sit a few hours in the fridge.  Enjoy, xoxoGFG