By dave on 1/5/2008
This hot cocoa mix can be stored in an airtight container for three months. It uses two unusual ingredients: White chocolate chips give the cocoa a soft, creamy texture and escalate the chocolate flavor; and the cornstarch in the confectioners’ sugar (an ingredient manufacturers add to prevent clumping) helps thicken the cocoa.
Makes about 20 servings
- 3 cups nonfat dry milk
- 2 cups confectioners’ sugar
- 1 1/2 cups Dutch-processed cocoa powder
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows.
Posted in Recipes | Tagged beverages |
By dave on 1/2/2008
1 c brown sugar
1 c sugar
1 c butter, room temp
2 eggs, room temp
1 tsp vanilla
3 c rolled oats
1 c plus 2 T flour
1/2 c wheat germ
1 tsp baking soda
1 tsp baking powder
12 oz. semisweet chocolate, chopped into chunks, 1 1/2 c golden raisins, or 10 oz. toffee pieces
Preheat oven to 350F. Cream sugars and butter in a mixer, starting on low speed and increasing to medium, until mixture is light and fluffy, about 5 minutes. Ad eggs and vanilla, scrape down sides of bowl and beat to combine. Place oats, flour, wheat germ, baking soda and baking powder in a large bowl; stir. Add flour mixture to butter mixture; mix on low speed until just combined, 10-15 seconds. Stir in chocolate, raisins or toffee as desired. Line 2 large baking sheets with parchment paper. Form balls of dough, either large (2 1/2 oz) or small (1 1/4 oz). Bake until cookies are golden and just set, about 18 minutes for large and 14 minutes for small. Let cookies cool on sheets for 5 minutes before transferring to wire rack.
Posted in Recipes | Tagged cookies |
By dave on 1/2/2008
1 c butter
1 1/2 c flour
1 1/2 c packed brown sugar
2 eggs
1 tsp vanilla
2 c quick-cooking oats
1/2 tsp salt
1/2 tsp baking soda
1 package (12 oz) semisweet chocolate chips
Preheat oven to 350F. Brush 2 8-inch square cake pans with butter and dust with flour. In a mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until combined. Add flour, oats, salt and baking soda, mix until combined. Stir in chocolate chips. Divide dough evenly between pans and flatten dough in fill pan bottoms. Bake until golden brown and set in center, about 35 minutes, rotating pans halfway through. Transfer to wire racks to cool completely before removing from pans.
Posted in Recipes | Tagged cookies |
By dave on 1/2/2008
10 T butter, room temp
1 c cornmeal
1 c flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 c sugar
1 egg
3/4 tsp vanilla
3/4 c sour cream
Preheat oven to 350F. Butter 12-muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. In a mixer cream butter and sugar until light and fluffy. Add egg; beat until incorporated. Beat in vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until just combined. *Can add 1 1/4 cup corn, bacon or cheese at this point. Spoon in 1/4 c batter into each muffin cup. Bake until tops are golden, 15-17 minutes. Remove from oven; cool in pan 15-20 minutes before transferring to wire rack.
Posted in Recipes | Tagged quick breads |