Hot Chocolate

{This post was originally published on February 1, 2011 on Cooking for Seven. This is a mighty fine cup of chocolate, my friends.}

Yesterday, I had a completely new experience: homemade hot chocolate. Not the kind made with cocoa powder and sugar. No. The Kind made with REAL chocolate.

Oh my. It was like drinking chocolate pudding; it was so rich I couldn’t finish it in one sitting!

Notes: I used maple syrup for the added sweetener and bittersweet chocolate chips for the chocolate. I also added a bit of cream to the milk. Perhaps next time I will use only milk as it was so rich.

Homemade Hot Chocolate

A decadent, dessert quality drink.
Adapted from Elise Bauer | Printable Page

Serves 4

Ingredients:
For the Hot Chocolate:
3 1/2 cups whole milk,
1/2 cup heavy cream,
8 ounces chocolate, preferably dark,
3 tablespoons maple syrup or natural sweetener of choice,
1 teaspoon pure vanilla extract.
1/8 teaspoon salt,
For the Maple Whipped Cream:
1/2 cup heavy whipping cream,
2 teaspoons pure maple syrup (more if you like a sweeter whipped cream),
1/4 teaspoon pure vanilla extract

Instructions:

For the Hot Chocolate:
1) Chop the chocolate very finely.
2) In a medium saucepan, bring the milk and cream to a low simmer over medium heat, whisking occasionally.
3) Add the chocolate, maple syrup, vanilla, and salt. Whisk vigorously until all of the chocolate has melted. Cook for an additional 4 minutes, whisking constantly.
4) Serve with maple whipped cream (recipe follows) if desired.

For the Maple Whipped Cream:
Place all ingredients in a large bowl and beat until stiff.

Wednesday, January 28, 2015

Hot Chocolate

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How to Make Mocha | His and Hers

I don't remember the first time I tasted a mocha. It was probably at a Starbucks or Caribou Coffee when I was 18 or so. In general I am nonplussed about most chain coffee drinks, but, if my memory serves me well, I believe that I quite enjoyed it. It wasn't extremely sweet like most specialty drinks. The flavors of the coffee and chocolate meld almost seamlessly.

I also can't remember the first time I made my own mocha, but I have made many since. Not gonna lie: it isn't the simplest coffee drink you'll ever make. But if you're already in love brewing your own lattes, the only extra steps are stirring in chocolate and adding whipped cream. If you're having a relaxed morning/afternoon, I highly suggest going to the extra effort to try this out.

I have included two ingredient lists: one that's milder and sweeter and one that's more intense. Reuben enjoys his coffee soft and sweet, I like mine with a bit of a bite. You can always experiment with the sweetener/milk levels until you get it just how you like it.

Notes:

• This recipe is for an 8 ounce mug. You could use a larger one, but it won't be full.
• You can use either cold or fresh espresso. If you decide to use cold, make sure that your milk is piping hot.
• I like to use my little milk frother (I got mine at IKEA) to whip my cream. I can't be bothered with dragging out ANOTHER piece of equipment. 
• This recipe calls for unsweetened cocoa powder, but you could also use chocolate syrup for a smoother consistency. Make sure you leave out or cut down on the maple syrup if you do.
• I actually don't use a recipe most of the time when I make a mocha: I make it up as I go. Think of this recipe as a starting place and customize to your liking!
• My preferred coffee maker is the Aeropress. Of course if you're all set up with an espresso maker you can make your espresso and froth your milk using your machine. Lucky you. 

How to Make a Caffe Mocha

recipe by Erica Kastner

makes one 8-ounce serving

Printable Page

His:

1/2 cup + 2 tablespoons half and half

2 teaspoons cocoa powder (I used cacao powder)

1/2 oz espresso, fresh or cold

1/2 ounce maple syrup

1/8 teaspoon pure vanilla extract

1 tablespoon heavy cream

Hers:

3/4 cup half and half

3 teaspoons cocoa powder

4 teaspoons espresso, fresh or cold

2 1/2 teaspoons maple syrup

1/8 teaspoon pure vanilla extract

1 tablespoon heavy cream

Directions:

1) Place your half and half in a small pan and heat until steamy. 

2) Meanwhile, place your cocoa powder in your favorite mug. Pour in half of the espresso. Stir until you have a fairly thick, very smooth mixture. This could take a bit of time. Stir in the remaining espresso, then the maple syrup and vanilla extract. 

3) Froth the hot milk using a handheld milk frother. Slowly pour the frothed milk into your mug. Whip your cream in a small bowl or cup with the milk frother until it's softly whipped. Spoon over your mocha. Enjoy!

Tuesday, October 28, 2014

How to Make Mocha | His and Hers

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Salted Peanut Butter Chocolate Chip Cookies

Hey y'all! Two posts in one week, what what!

I'm thinking about starting a series called "Phone Friday" where I share a quick recipe with photos provided by my iPhone. What do you guys think? Do you like the idea of a Casual Friday post?

Often times I'll make something that's utterly delicious, but I simply don't have the time to drag out my camera, pose the food perfectly and edit the photos. In other words, there's some awesome recipes I wish I could share with you guys but never get the chance.

Let me know in the comments if I should do more of these!

But about these cookies. My gripe against cookies is that they're often overly sweet. However, if you cut back on the sugar too much you mess with the texture. Adding a sprinkling of coarse salt on top is a wonderful solution. It balances out the sweetness of the cookies nicely. The added crunch is quite pleasant as well.

Notes:

• These cookies are pretty soft and crumbly. Please to not over bake unless you like your cookies on the firmer side.
• In addition to the salt the sucanat and demerara provide a bit of crunch as well.
• I did, of course, cut back on the sugar a bit. If you like your cookies pretty sweet you can go ahead and add 3/4 cup each of the sugars.

Peanut Butter Chocolate Chip Cookies

Adapted slightly from Baking Chic

Printable Page

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter
• scant 2/3 cup sucanat
• scant 2/3 cup demerara 
• 1 large egg
• 1 tablespoon whole milk
• 2 teaspoons pure vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dark chocolate chip
• Coarse sea salt, for sprinkling

Directions:

1) Preheat your oven to 350 degrees F (175 C).

2) In the bowl of a stand mixer, mix together the butter and peanut butter until smooth. Add the sugars and mix for a few minutes. Mix in the egg, milk and vanilla.

3) Dump your flour, baking soda, baking powder, and salt into the mixer. Mix on low speed until combined. Stir in the chocolate chips.

4) Form the dough into flattened balls with your hands. Place on an ungreased cookie sheet. Bake in preheated oven until the bottoms are just browned, 10-12 minutes. Sprinkle with the coarse sea salt while still warm. Allow to cool on pan for about 5 minutes before removing to cooling racks. 

Store in an airtight container for a few days.

Note: Some links are affiliate. All opinions are my own. I would never share something with you guys if I didn't care for it.

Friday, October 10, 2014

Salted Peanut Butter Chocolate Chip Cookies

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Homemade Chocolate Syrup for Chocolate Milk!

First of all, my apologies for being such a horrid blogger this past month. Earlier this summer I felt like I had a really good rhythm going. Then things got busy. Every weekend for the past 5 weekends we've had something going on. I'm looking forward to being able to catch my breath. 

This past year I've really been into chocolate milk, especially making it myself. Normally I'll mix it up as I go along: spoon some cocoa powder and sugar into a cup then mix in milk and cream. It tastes delicious, but it's kind of a pain to mix together. The milk doesn't always play nice and often refuses to be fully incorporated into the chocolate. 

Having a bottle of chocolate syrup in the fridge makes it so much easier. Simply pour into the milk and stir! No more lumps of chocolate. 

By the way, I HIGHLY recommend that you use some cream in your milk. Not quite half and half, more like 2/3 milk, 1/3 cream. But be warned: once you try it, just milk will never be the same. Also, I still blow bubbles in my chocolate milk. I think it freaks Reuben out. He's probably afraid that I'll teach it to Helen. Which I most likely will.

Homemade Chocolate Syrup

recipe adapted from Created by Diane | Printable Page

Ingredients:

• 1 cup water
• 1 cup sucanat
• 1 cup cocoa powder (my favorite HERE)
• 1/2 teaspoon real salt
• 1 teaspoon pure vanilla extract

Directions:

1) Place the water, sucanat and cocoa powder in a medium saucepan. Cook over medium heat, whisking occasionally, until the mixture comes to a boil. Remove from heat.

2) Stir in the vanilla extract. Allow to cool and pour into a jar or squeeze bottle. Store in the refrigerator. 

Note: Some links are affiliate. All opinions are my own and I would never share a product with you guys that I haven't already tested unless otherwise stated.

Sunday, August 10, 2014

Homemade Chocolate Syrup for Chocolate Milk!

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Chocolate Layer Cake with Peanut Butter Frosting

I have a few (random) things to say to you:

1) May must be the month of illness, because we had three or four bouts of it last month. Helen has been going back and forth between being a pro sleeper to refusing naps and bedtime. No more colds, please!

2) Because of all the craziness surrounding sickness, I have had very little energy to get things done once Helen is in bed. Thus the lack of posts (sorry!).

3) I wasn't going to take pictures of this cake because I was exhausted tired from making it. Once I tasted it and realized how delicious it was, I knew I wanted to share the recipe with you guys. So I pulled out my tripod as the light was fading and snapped away.

4) Did I mention how scrumptious this cake is? It's kind of like a peanut butter cup in cake form. I could eat the frosting by the spoonful. 

What's life been like for you lately?

Note: Since I have a thing for small cakes, I halved the recipe and baked the batter in 6-inch pans. If you want to make a regular sized cake just double everything and cook the cake in a 9x13-inch pan or two 8-inch round cake pans.

Chocolate Layer Cake with Peanut Butter Frosting.

Recipe adapted from The Pioneer Woman and Smitten Kitchen | PRINTABLE PAGE

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 cup organic sugar
• 1/8 teaspoon real salt
• 2 heaping tablespoons cocoa powder
• 1/2 cup (1 stick) butter
• 1/2 cup boiling water
• 1/4 cup buttermilk or sour milk
• 1 large egg, lightly beaten
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract

For the Frosting:

• 8 ounces cream cheese, softened
• 2/3 cup peanut butter
• 1/2 cup (1 stick) butter, softened
• 1 cup powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions:

To make the cake:

1) Preheat oven to 350 degrees F (175 C). Butter two 6-inch round cake pans and line with a round of parchment paper on the bottom.

2) In a medium bowl, whisk together the flour, sugar, and salt.

3) Boil the water. Meanwhile, melt the butter in a small saucepan. Stir in the cocoa powder, then the boiling water; boil for 30 seconds and remove from heat. Pour over the dry ingredients and give it a gentle stir.

4) Whisk together the buttermilk, egg, baking soda and vanilla. Stir into the chocolate batter and mix just until combined. 

5) Pour into the prepared pans and bake until a toothpick comes out nearly clean, about 20 minutes (check at the 15 minute mark). Remove from oven and allow to cool in the pans for 10 minutes before turning out onto a cooling rack.

To make the frosting:

Place the cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat until smooth. Add the peanut butter and beat again, scraping down sides of bowl as necessary. Add the butter and beat until smooth again. Beat in the powdered sugar and vanilla.

To assemble the cake:

1) Once the cakes have cooled completely, cut each one in half horizontally. You can either leave the dome on one of the cakes or level them both off. 

2) Place one layer on a cake stand or plate and put strips of parchment just underneath to keep the surface tidy. Spread with frosting to create a layer that's about 1/4-inch thick. Repeat with remaining layers, ending with the domed layer if using. 

3) Frost the top of the cake and put a thin "crumb coating" on the sides. Refrigerate cake until the crumb coat is firm, then add the rest of the frosting to the sides (or save a bit for eating on its own). Remove the parchment strips, slice and enjoy!

Wednesday, June 4, 2014

Chocolate Layer Cake with Peanut Butter Frosting

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Homemade Peppermint Hot Chocolate

This was originally posted on Cooking for Seven on December 12, 2012. Enjoy!

For some reason, I have been averse to pairing mint with chocolate my whole life. Whenever someone would order a mint mocha or mint chocolate chip ice cream I would inwardly shake my head in wonderment. Why ruin perfectly good chocolate with mint?

But I heard people raving about the peppermint hot chocolate at Starbucks. Could I be wrong in my presumption? I decided to give this mint-and-chocolate thing a try.

Am I ever glad I did. The fresh, strong flavor of peppermint lightens the rich, heavy hot chocolate perfectly. Which means you can drink more of this scrumptious beverage without feeling overwhelmed by the creaminess.

Recipe Notes

• The original recipe suggests chopping your chocolate, but I just used chocolate chips and they melted perfectly.
• The OR also directs you to bring the milk/cream to a boil and add it to the chocolate. I just put it all in a pot and let it melt together. Worked wonderfully!
• The peppermint flavor that I used left little grease puddles at the top of my hot chocolate. If you’re a purist, go for a non oil-based flavoring.
• I added a few drops of the peppermint flavoring to the whipped cream just for kicks. I highly recommend it.

Peppermint Hot Chocolate | adapted from Bon Appetit | makes 4 servings | PRINTABLE PAGE

Ingredients:

• 1 cup chilled heavy whipping cream, divided
• 1 teaspoon + 2 tablespoons sugar or sweetener of choice
• 2 cups whole milk
• 4 ounces bittersweet chocolate chips or chocolate bar, chopped
• 1/4-1/2 teaspoon peppermint flavor
• candy canes, for garnish

Directions:

1) Place 1/2 cup cream, 2 tablespoons sugar, the milk and chocolate in a small, heavy-bottomed saucepan. Cook over medium heat, whisking constantly, until the chocolate has completely melted and is smooth. Remove from heat and stir in the peppermint flavor.

2) In a small bowl, beat the remaining 1/2 cup chilled cream with a few drops of peppermint flavor (optional) until soft peaks form.

3) Serve the hot chocolate with whipped cream and a sprinkling of crushed candy canes. Enjoy!

Monday, December 23, 2013

Homemade Peppermint Hot Chocolate

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Chocolate Chip Cookie Bars with a Salty Pretzel Crust

These are the best chocolate chip cookie bars I've ever eaten, if I do say so myself. A soft and melty cookie layer accompanied by a crunchy, salty pretzel crust. Mmhmm.

Make sure you stop by the Good Life Eats blog where I shared the recipe for these yummy bars.

Wednesday, November 6, 2013

Chocolate Chip Cookie Bars with a Salty Pretzel Crust

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Perfect Chocolate Chip Cookies

This was originally posted on March 14, 2011 on Cooking for Seven. I still think this is an awesome recipe, so I'm re-posting here. Enjoy!

Why is that something as ordinary as chocolate chip cookies is one of the most delicious treats? Perhaps its very familiarity is what makes it so scrumptious. They bring back days spent at Grandma’s as a child; afternoons spent mixing up cookies with my sisters; sneaking spoonfuls of dough.

Here’s the recipe that we have used for years. Just within the past months my sister & I have modified the recipe to our tastes: reducing the sugar and adding some toasty pecans. They were a splendid hit, even with our critical Dad. He informed us that they were the best cookies he ever ate. He freaks out if we suggest changing the recipe slightly.

Perfect Chocolate Chip Cookies

Adapted from Mrs. Fields’ recipe

Printable Page

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 twelve-ounce bags bittersweet chocolate chips
• 1 cup toasted pecans, chopped coarse

Directions:

1) Preheat oven to 350° F.

2) Cream the butter and sugar in a stand mixer set to medium-high. Mix in the eggs and vanilla.

3) In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet ingredients. Stir in the chocolate chips & nuts.

4) Place golf ball sized pieces of dough 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 8-12 minutes, or just until the edges and bottoms begin to brown.

5) Allow to cool on the cookie sheets a few minutes before removing to a wire rack to cool completely.

Makes approximately 30 cookies

Wednesday, October 30, 2013

Perfect Chocolate Chip Cookies

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Grandma's Cooking School: Chocolate Crepes

This was originally posted on March 8, 2010 on Cooking for Seven. Because these lessons were such an important part of my life, I will be re-posting them here.

{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. Enjoy!}

Chocolate & Pudding. HOW could you go wrong with such a combination?

Alright, I’ll admit it. When I attempted to make these chocolate crepes a month or so ago, they were a complete and utter failure. I must have let the batter sit too long – the crepes were very weak. This was a much-needed cooking lesson. 

These crepes have been a family favorite for quite some time. They have been requested for birthdays, and are a wonderful breakfast treat.

As you can see, with Grandma’s help, we succeeded at making crepes: Dad gave us the “thumbs up”!

Grandma advised us to keep our crepe-making secrets. Thus, I shan’t give you any recipes.

**Next Time on Grandma’s Cooking School: Roast Beef!**

P.S. (added in 2013) -- Here's a recipe that I found online that seems quite similar to the one Grandma won't let us share. :)

Monday, August 26, 2013

Grandma's Cooking School: Chocolate Crepes

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Homemade Chocolate Pudding

Pudding is just one of those things that's best when homemade. In fact, I can't stand store-bought pudding. Even when I was a little girl, those pudding cups that come in plastic containers were repulsive to me. 

And pudding is so easy to make from scratch, there's hardly any excuse to do otherwise. All that's required is to mix the ingredients together and boil. The most annoying part is stirring the pudding so it doesn't scorch. But if you're particularly lazy (like me), you can just stir it frequently (or occasionally) if you don't mind the pudding getting extra cooked on the bottom. 

You may remember waaaay back in November of 2010 when I first posted this recipe. It's been nearly three years and this is still my favorite recipe. 

Make some tonight. Serve it hot like fudge sauce over ice cream. Or wait for it to cool (if you're that patient) and serve it with whipped cream. Any way you eat it, it's good.

Is there any store-bought food that's better than homemade?

Chocolate Pudding Adapted from Betty Crocker | Makes approximately 4 servings | Printable Page
Ingredients:

• 2 tablespoons cornstarch

• 1/8 teaspoon (just a pinch) salt

• 1/3 cup cocoa powder

• 1/2 cup maple syrup or sweetener of choice

• 2 large egg yolks, lightly beaten

• 2 cups milk

• 2 tablespoons butter

• 2 teaspoons vanilla extract

Directions:
1) In a medium saucepan, whisk together the cornstarch, salt, cocoa powder, and maple syrup until smooth. In a medium bowl, whisk together the milk and egg yolks.
2) Slowly whisk the milk & yolks into the mixture in the pan. Set the heat to medium and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil and stir for 1 minute.
3) Remove from heat and stir in the butter & vanilla. Serve warm (over ice cream) or chilled (with whipped cream).

Tuesday, August 6, 2013

Homemade Chocolate Pudding

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