Monday, October 26, 2015

Better hot cocoa mix

In food processor:

break up about 6 oz of dark chocolate   (I had about 2 oz of a year-past-expiration 88% bar and a whole new bar of 85% German chocolate)
1/2 C sugar

pulse until small bits


1 C cocoa powder (I use natural process)
1 C powdered sugar
2 T corn starch

pulse again until it looks like hot chocolate mix ... store in a jar.   

To use, put 2-3 T per cup of milk, heat while stirring frequently.     Serve with marshmallows or whipped cream.     This is a DARK chocolate cocoa ... "too chocolaty" to my dark chocolate loving five year ... so use less powder or cut with milk for the kids.   

Wednesday, September 30, 2015

Desperate Times, Desperate Measures: alternate hot fudge recipe

When in the course of human events you find yourself with sleeping children, husband away on business, and in desperate need of hot fudge sauce, with nary a jar of it or cream to be found ....

heat in a saucepan: 
1 can coconut cream (Trader Joe's rich version of coconut milk)

when hot, add: 
1 bag chocolate chips or chocolate chunks 
1 13 month expired dark chocolate bar from the back of the chocolate stashed, broken up

stir, then add a dash of vanilla.  

Serve over ice cream or sliced bananas.  

This sauce is unintentionally gluten free, could be dairy free depending on the chocolate used, etc ...

Saturday, August 15, 2015

Sweet and slightly spicy Peach Pepper Sauce - over grits.

saute in a couple tablespoons of ghee one chopped sweet onion, then add two chopped green peppers, and one head of garlic, peeled and roughly chopped. Cook until soft. Season with salt. Then I peeled/loosely pulled apart 7 or 8 ripe peaches, tossed them in, a bit of apricot jelly, some chipotle powder, dash of lime juice, little more salt ...

if you do NOT have a shellfish allergy at your house this could easily be made into a shrimp and grits recipe.  - Just pop in some peeled, cleaned shrimp into the completed sauce and simmer until finished.    Shrimpy or not, serve over cheesy grits.    I put a bit of smoked gouda into the grits, along with large quantities of cheddar, because there is no smoked meat in the sauce.   

I served with some crispy pork (pressure cooked pork belly, then fried in a pan) and garnished with heirloom cherry tomatoes: 


Tuesday, August 11, 2015

Soft Sugar Cookies

What to do on a rainy day with four young children to entertain?   (I was borrowing a couple of them for the morning)    Make cookies!     We didn't have quite enough time to make rolled cookies, wait for them to cool and then frost/sprinkle them, so I needed a recipe that added the sprinkles before baking.    These also TASTE very, very good. 

Soft Sugar Cookies

~ 2 dozen 

  • 2 cups  all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 1 cup granulated sugar 
  • 1 T brown sugar
  • 1 large egg
  • 2 t double strength vanilla 

Preheat oven to 375 standard/350 convection.   Whisk flour with baking powder and salt.    In a separate bowl, cream butter and sugar.    Then add in egg and vanilla (use the good stuff).       Much like when making peanut butter cookies, roll balls of dough in sugar (maybe bourbon/vanilla bean infused raw sugar?) or sprinkles, and place on parchment lined pans - far apart!    I was doing 8-9 cookies on a half sheet pan.     Bake 10-12 minutes until lightly browned on edges, allow to cool a few minutes on the parchment before removing from tray.  

Wednesday, August 27, 2014

Pub Cheese (cheddar cheese spread)

So did you know you can actually make "pub cheese" pretty easily?

I did yesterday - 1 pound shredded good cheddar (shred it, don't buy shredded, because of the additives!), about 6 ounces shredded Dubliner. One cube frozen crushed garlic (or one clove through a garlic press), one spoonful good mustard .... then start drizzling in a bit of apple cider and/or beer and running all the ingredients in the food processor until smooth! It was really good. I think I ended up using about 3/4 cup of liquid, using half cider, half stout. Definitely a recipe that needs a full size food processor.

Here's what it looked like right before processing: 

It was spectacular.   My four year old kept begging for just one more crackerful.   It would be excellent with soft pretzel nuggets too.   

Saturday, March 8, 2014


Homemade vanilla extract smells so wonderful and is a great gift for a wide range of people!    Even non bakers can add a splash to their coffee or fresh whipped cream or even their morning yogurt smoothie. 

To make 1 quart:

3.5 cups vodka (not the good stuff, but get a decent brand)
1/2 cup bourbon or sometimes brandy or sometimes rum (another 1/2 cup vanilla would also work)
2oz vanilla beans, each one split down the middle

Place all in a quart jar and shake well - you should see the seeds in the liquid.    Repeat every couple days for three months.

Vanilla extract, brewed in my Pennsylvania home for at least three months with three simple ingredients:   whole vanilla beans, vodka and a splash of bourbon.

I started making my own vanilla because I wanted a strong vanilla with no fillers.   I only brew double strength.   What is "Double Strength" or "Double Fold" vanilla?   Brewed with twice the vanilla beans for more of the vanilla scent and flavor.

No corn syrup.   No water.  No artificial flavors

Tuesday, March 4, 2014

Hot Fudge!

An approximate recipe:

about 16 ounces of dark / semi sweet chocolate  - broken up if bars - I used a really diverse brand mix from my chocolate bar cannister, but all "dark" chocolate.   Semi-sweet chocolate chips would work too.
1 1/2 sticks of butter

1 1/2 cups corn syrup
1 tablespoon instant coffee or espresso powder
1 can sweetened condensed milk
2 tablespoons vanilla

Heat chocolate and butter in a heavy saucepan over low heat, stirring frequently.    Stir until completely melted and smooth.      Add corn syrup, espresso powder, sweetened condensed milk.     Continue to cook, stirring frequently, for about 30 minutes.      Turn off heat, stir in vanilla.    Store in jars in fridge for up to three months.