Sunday, February 18, 2018

Real Simple Magazine Hot Cocoa Mix






I love hot chocolate and always enjoy trying a new recipe. Typically I make my hot chocolate with chopped chocolate but that is a little time consuming. So when I saw a recipe for a homemade mix in the February edition of Real Simple I thought I would try it out.

The recipe is simple, easy and delicious.





Hot Cocoa Mix
From Real Simple Magazine February 2018 

21/2 cups instant no-fat dry milk
2 cups confectioners sugar
11/2 cups unsweetened cocoa
1 Tbsp.  freshly grated nutmeg
1/2 tsp. fine sea salt

Sift all of the ingredients together into a large bowl. 

To make a cup of cocoa: Place 1/4 cup of cocoa mix into a cup. Heat 1 cup of milk to a simmer. Pour 1/4 of hot milk over cocoa mix, stir until combined and smooth, then stir in the rest of the milk. 

Cocoa mix keeps in an airtight container for up to 3 months.





Linking to:
A Stroll Thru Life

Wednesday, February 14, 2018

Happy Valentine's Day!






Happy Valentine's Day! I hope that you will be spending your day surrounded by love, the love of family, friends, your animals and your significant other. 






There is still time to whip up a sweet treat for your loved one, or even to celebrate yourself! This moist chocolate cake, with fudge filling and white buttercream frosting is easy and delicious. 






As for decorating the tops of your cakes or cupcakes, it doesn't get any easier than some cookie cutters and colored sugar.

Have a wonderful day and enjoy something sweet to celebrate.


If you would like to make this cake the recipe is HERE.


Wednesday, January 17, 2018

Espresso Hot Chocolate





Cold, winter days call for a vat of hot chocolate simmering on the stove all day long. That way it is ready when you come in from shoveling, sledding or making snowmen. 

I love hot chocolate and drink it with fleur de delnutellaraspberry, Irish cream and more. I love it topped with homemade marshmallows, marshmallow fluff and of course whipped cream. 





Today I decided to make espresso hot chocolate for those that love chocolate and coffee. 

Espresso Hot Chocolate

3 cups whole milk
8 ounces semi-sweet chocolate chopped
3 Tablespoons granulated sugar
pinch of salt
1/2 cup of espresso

Bring milk to a simmer, then add the sugar, salt and the chopped chocolate, whisk until smooth and creamy and the chocolate is melted. Add espresso and stir to combine. Pour into mugs, top with whipped cream and chocolate shavings. 





Enjoy!







Monday, January 1, 2018

No Bake Chocolate Peppermint Tart





Christmas is just 4 days away, can you believe it?  Every time I think I am ready I think of something else that I want to do or make. I have to stop and just enjoy what is left of the season. 

I want to make a quick and easy dessert to give to a few friends and I decided to make the easiest tart ever. It is basically a Peppermint Oreo cookie crust with a ganache filling and then is topped with either crushed candy canes or peppermint bark. 





No Bake Chocolate Peppermint Bark

24 Peppermint Oreo Cookies or Trader Joe's Joe Joes' Peppermint Cookies
6 Tablespoons of butter melted. 

Filling
1 cup chopped semi-sweet chocolate
1 cup chopped 60% chocolate 
1 cup of heavy cream
1/4 cup butter cut into small pieces. 

In a blender or food processor pulse the cookies until you have fine crumbs. Pour into a bowl and add the melted butter. Mix well, then pour into a 9" tart pan and press up the sides and into the middle. Place into the refrigerator for 30 minutes. 

Place the chopped chocolate into a medium heat proof bowl. In a saucepan heat the milk and the butter to a low boil. Pour over the chocolate and let sit for a few minutes. Whisk until smooth and creamy, pour over the prepared crust. 

You can leave it like this or add a garnish of chopped candy canes or chopped peppermint bark. Place tart into the refrigerator for at least 4 hours. 

Enjoy!





I hope that you have a Merry Christmas!


Thursday, December 21, 2017

Nutella Hot Chocolate






Christmas is just a couple of weeks way and winter seems to have finally arrives. For some this week snow arrived for the first time in years. Personally I love snow and if I lived somewhere that only saw snow once every few years I would be out jumping for joy. 






Snow or not, a cold winter day calls for a nice big mug of hot chocolate. Not just any hot chocolate but a steamy cup of nutty Nutella hot chocolate. Add a spoon or two of whipping cream, a sprinkle of chocolate shavings and you have the perfect drink!


Nutella Hot Chocolate

Recipe from: A Cookie Named Desire

Ingredients

31/2 Tablespoons of Nutella
11/2 ounces of semi-sweet chopped chocolate
13/4 cup whole milk
pinch of salt
1/2 teaspoon vanilla extract

In a saucepan combine the Nutella, chocolate and 1/2 cup of the milk over low-medium heat, mix well. Once mixed slowly add the rest of the milk. Once hot, add the salt and vanilla. Pour into mugs and garnish with whipping cream and chocolate shavings. 







Tuesday, October 31, 2017

Chocolate Mummy Cake For Your Halloween Celebrations


White platesCheesecloth Black and White String


I am not a huge fan of Halloween, because I hate creepy and scary things: movies, decorations and even food. I did however make an exception for this mummy cake. It is so easy, it's a chocolate cake, buttercream frosting, a flat pastry tip, 1 Oreo cookie  and 2 brown M&M'S Milk Chocolate candies. It does not get any easier or cute if I do say so myself. 






Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

Directions

Heat oven to 350°F. Grease and flour two 9" round baking pans
Stir together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pansBake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Note: I used 6" cake pans and I used 3 layers and froze the leftover cake for another day. 



Buttercream Frosting
Recipe: Food.com

1 cup unsalted butter, softened
31/2 cups of powdered sugar
1-3 teaspoons milk or heavy cream
1 1/2 teaspoons vanilla extract
pinch of salt

Garnish:
1 Oreo Cookie
2 brown M&M plain

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 

Once cake is completely cooled place one layer on  a plate or a round cake board, spread with some of the white butter cream. Add the second layer of cake. Then frost the entire cake with a very thin layer of frosting. Place in the refrigerator for 20 minutes. In the meantime place a flat decorating tip (if you do not have a flat tip the one that makes rose petals is fine too) inside a cake decorating bag and then fill with frosting. Cut off the tip of the bag. Now make "bandages" with the frosting. I went around the cake and then did the top. The good news is that it's frosting, if you do not like how it looks scrape it off and start again. 

Once you have your bandages add the cookies and the brown M&M's for the eyes. The cut and enjoy!


If you are looking for some more Fall inspiration then check out my Fall Baking board or my Fall Boards on Pinterest. 

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