INGREDIENTS:
3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
marshmallow (to garnish)
DIRECTIONS:
1. Combine all the dry ingredients in a large bowl and mix well.
2. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
3. Mix well with a wooden spoon and then store in a dry airtight container.
4. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
5. Heat in a small saucepan over low heat, stirring with a whisk.
6. Heat until hot, but do not boil, about 6 to 7 minutes.
7. Serve with marshmallows.
Saturday, December 27, 2008
White Chocolate Macadamia Cookie
INGREDIENTS:
1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar, packed
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/4 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks (Use a high quality white chocolate like Ghirardelli, Callebaut or Godiva. It does make a difference.)
1 1/4 cup (4 ounces) macadamia nuts, chopped
DIRECTIONS:
1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
3. Preheat oven to 350 degrees F.
4. Line baking sheets with parchment paper (no need to grease).
5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
7. Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
8. Add eggs one at a time, beating after each addition.
9. Add vanilla, beat and scrape again.
10. On low speed, add flour mixture 2 cups at a time, and mix well.
11. Mix in white chocolate and macadamia nuts. Mix only until blended.
12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
15. Makes 48 warm and gooey cookies.
1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar, packed
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/4 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks (Use a high quality white chocolate like Ghirardelli, Callebaut or Godiva. It does make a difference.)
1 1/4 cup (4 ounces) macadamia nuts, chopped
DIRECTIONS:
1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
3. Preheat oven to 350 degrees F.
4. Line baking sheets with parchment paper (no need to grease).
5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
7. Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
8. Add eggs one at a time, beating after each addition.
9. Add vanilla, beat and scrape again.
10. On low speed, add flour mixture 2 cups at a time, and mix well.
11. Mix in white chocolate and macadamia nuts. Mix only until blended.
12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
15. Makes 48 warm and gooey cookies.
Tuesday, December 23, 2008
Chocolate Pudding
Ingredients:
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips
Four 6-ounce ramekins or custard cups
Preparation:
1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3. Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips
Four 6-ounce ramekins or custard cups
Preparation:
1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3. Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
Wednesday, December 10, 2008
Chocolate Cream Cheese Frosting
Ingredients:
1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract
Preparation:
Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.
Because of the dairy products, any cake frosted with this recipe will need to be eaten immediately all at once, or if your waistband cannot handle that, refrigerate for late night snacking.
1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract
Preparation:
Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.
Because of the dairy products, any cake frosted with this recipe will need to be eaten immediately all at once, or if your waistband cannot handle that, refrigerate for late night snacking.
Yellow Butter Cake
Ingredients:
2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
Preparation:
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired.
2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
Preparation:
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired.
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