Perfect Homemade Hot Chocolate

Perfect Homemade Hot Chocolate

Since we now live somewhere with a cold season (yay!) I introduced my kids to hot chocolate.  I never knew it was so simple to make.  I am never buying the packaged stuff again!  I also tried a recipe that you put into the crockpot with sweetened condensed milk and chocolate chips.  It was so rich....it reminded me more of pudding.  This recipe though tastes like classic hot chocolate.



The Perfect Homemade Hot Chocolate Recipe

1 TBSP Hershey's cocoa powder
1/2 c white sugar
1/4 c milk (original recipe calls for skim, but I used 2%)
1 3/4 c milk (to add at later on)
Whipping cream (optional-Mels addition)

Directions (copied and pasted from the original source):
1. Stir together the cocoa powder and sugar in a medium saucepan.

2. The cocoa powder is going to be lumpy, and that’s ok. Just get them blended together.

3. Add 1/4 cup of skim milk. This is where the secret part comes in.  See how the cocoa and milk don’t want to mix together very easily?  We’re going to force them to love each other. 

4. How can you force it? By applying heat.  Bring the mixture to a low boil over medium high heat, stirring constantly.  

5. I let it boil for a minute or two, until the sugar is dissolved an no longer grainy.  Be sure to stir, stir, stir.  Don’t let it burn!

6. Once it’s all good and mixed together, I add the rest of the milk. I’m not going to lie—I didn’t even measure this out, I just poured straight from the jug.  I think it was about 1 3/4 cup.   If you like a super sweet hot chocolate you could add less, if you like it less sweet, add more milk. This recipe is totally flexible, folks.   

When you add the cold milk, you’ll need to turn the heat back up to get the temperature hot again.  You can let this simmer on the stove as long as you’d like, depending on how scalded your taste buds like to be when you sip hot drinks. When I make it for kids I don’t let it heat back up after adding the milk and it makes it just lukewarm enough for my six year old’s tender mouth.

Recipe Source : Unskinny Boppy

Carmel Apple Pie

With Thanksgiving around the corner, I always remember my friend Robyn's Carmel Apple Pie.  It was incredible and I am so glad she shared the recipe with me.  I plan to make it this weekend at a pie night I am hosting so we will see how it goes!  Robyn introduced me to Pie Nights in when we lived near each other.  It was a family tradition in her family to get everyone together the day before Thanksgiving just for pie since everyone was usually too full to eat it after being stuffed at Thanksgiving.  Each family brings one pie as their entrance ticket and then they get to try a wide variety of pies.  I am excited to host my first one!  




1 recipe pastry for single-pie-crust (or just buy a pie crust--that may be cheating, but it's what I usually do :)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans (optional)
1/4 cup caramel ice-cream topping
 
Directions:
1. Prepare pastry crust. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired
2. For crumb topping, stir together brown sugar, 1/2 cup flour, and the oats. Using a pastry blender, cut in butter until the topping resembles coarse crumbs. Set aside
3. In a large mixing bowl stir together the granulated sugar, 3 T flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans (I never actually use the pecans since my family doesn't care for them), then drizzle with caramel topping. Cool on a wire rack.
 
 
Pastry for Single-crust pie:
In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4-5T cold water total, sprinkle 1 T of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Recipe Source: Robyn L.

Fish Taco Sauce

Thee best fish tacos I ever had was in Hawaii at a friends home.  Her husband Scott had just caught fresh ahi and fried it up with a little olive oil and pepper in a frying pan (no salt).  He said the biggest mistake people make when making fish is over-salting.  Serve fish with corn tortillas, chopped cabbage and this amazing dressing.  Cheryl makes the dressing to taste, so experiment!

All ingredients are to taste.

mayo-2 cups
lime zest-3 to 4 limes (maybe 3)
lime juice-4-5 limes (maybe 3-4)
cajun seasoning-1 to 2 tsp
minced garlic-2 tsp?
tobassco sauce- 1/2 to 1 tsp

Mix together.


Recipe Source: Cheryl Z in Hawaii

Homemade Buttermilk Syrup

 

 

Buttermilk Syrup

Author: Six Sisters Stuff

Cook time:  10 mins

Total time:  10 mins

Serves: 4

 

Delicious Buttermilk Syrup

Ingredients

• ¾ cup buttermilk
• 1 cup of sugar
• ½ cup unsalted butter (1 stick)
• ½ tsp baking soda
• 1 tsp vanilla

Instructions

1. In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.

 

Recipe Source: Six Sisters Stuff

Maryelle's Delicious Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients
2 2/3 c + 2 TBSP all-purpose flour
1 1/4 tsp baking soda
1 tsp cornstarch
1 1/4 tsp salt
1 c (2 sticks) unsalted butter
1 c granulated sugar
1 c brown sugar, packed
2 tsp vanilla extract
2 eggs
2 c chocolate chips (semi, bittersweet or both)

Sea salt for sprinkling (optional)

Directions

1.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper or baking mats, set aside.

2.  Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until its almost completely melted  but has  a few soft pieces left. 

3.  In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt. 

4.  In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute.  Add the eggs one at a time, mixing in between additions.  Turn mixing speed to low and gradually add in the dry ingredients.  Beat until just combined or until a soft dough forms.  Fold in the chocolate chips with a spatula.  Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it. 

5.  To bake the cookies, using a standard size cookie scoop (aprx 1.5 TBSP) to form balls of dough.  Place onto the prepared sheets, leaving 2 inches in between.  Sprinkle with sea salt if desired. 

6.  Place in oven and bake for 11-13 minutes, rotating the sheet half way through the baking process.  Remove from oven when cookies are golden brown in color around the edges.  Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely. 

Recipe Source: Maryelle R, who found it online somewhere. 

Ammon & Allison's Whole Wheat Pancakes

Pancakes

1 1/2 c milk
2 TBS vinegar

2 c whole wheat flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 eggs 1/4 c melted butter or oil
1/2 tsp vanilla

cooking spray oil

Combine milk and vinegar in bowl-let stand to sour and thicken.

Combine dry ingredients in large bowl.  Whisk eggs and butter into milk and add vanilla.

Pour liquids into flour mixture.  Stir till lumps are gone.  Fry 1/4 c fulls on medium hot skillet. 

Recipe source:  Ammon and Allison

Quinoa Salad

1 C quinoa
2 c chicken broth
1 can black beans
1/4 c chopped nuts
1 avocado
1 mango
4 green onions
1/2 bunch cilantro
1/2 bell pepper
1 jalapeño pepper
1/3 c shredded coconut


Dressing
4 TBSP red wine vinegar
1 TBSP lime juice
2 TBSP olive oil
salt and pepper


Source:  Rachelle U.

Pineapple Pretzel Salad

To my Hawaii friends, this is Kim P.'s Pretzel Salad recipe!!!!  We had this sweet, crunch, salty salad at our Thanksgiving potluck.  Everyone loved it.  I am so glad I snagged the recipe before moving :)  

PINEAPPLE PRETZEL SALAD

Topping/Mix in:

1 cup crushed pretzels (I do around 2 cups)

1 stick butter, melted

1/3 cup sugar

Pineapple Base:

20 oz can crushed pineapple, drained

8 oz cream cheese (room temperature)

1/2 cup sugar

8 oz Cool Whip

Mix together pretzels, butter, and sugar. Bake on a cookie sheet at 400 for 7-10 minutes. Cool completely. Cream cheese and sugar. Fold in pineapple and Cool Whip. Just before serving mix in pretzel mixture. 

Spicy Mexican Dip

Very delicious dip right here! We had it at Bunco last night.


2 sticks cream cheese (8 oz each)
2 cans Rotelle
1 can green chills
1 jalapeño (or less, depending on how hot you want it.  Try doing 1/3-1/2 first!)


Simmer rotelle, chillies and jalepeno in a large sauce pan.  Cube cream cheese (1 inch cubes) and stir until melted.  Serve with tortilla chips or bread.  Warning.  Super addicting.

Source:  my friend Cheryl

Indonesian Chicken

This super easy chicken dish/marinade reminds me of food from the indian restaurant near our home.  Must be the curry ;)  Instead of serving over rice, the chicken and sauce would also be delicious wrapped up in a small piece of naan bread.  We like to buy the small pieces of naan bread from Costco and grill them until they are warm.  Super delicious!


(I double sauce recipe.  Use half for marinade, half for extra sauce for the chicken and rice).

1/2 c orange juice
1/4 c peanut butter
2 tsp curry
4 chicken breasts


Mix and marinade the chicken for at least an hour.  Grill, or put it all in a pan and cook it on the stove top.

When chicken is done cooking garnish with:

1/4 c toasted coconut
1/4 c currants (I use raisins since I always have those on hand)

Top chicken with coconut and currants.  Serve over rice or coconut rice.

Recipe Source:  no idea!
Picture Source: Cooking Asian Food

Lauren's Latest Fail-Proof Pizza Dough

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

You will never need another pizza dough recipe after this one!

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Complete Recipe and Photo Source: Lauren's Latest.  Go to the link for awesome step by step pictures!  

Pumpkin Spice Carmel Dip

4 oz cream cheese, softened
1/2 c powdered sugar
1/2 c canned pumpkin
1/3 c carmel ice cream topping
1/4 c sour cream
1/2 tsp nutmeg (sounds like a lot to me…)

Directions:
Beat cream cheese and powdered sugar together.  Gradually mix in other ingredients.  Beating until smooth.  Mix well.  It gets fluffier as you mix.