Hot Chocolate Mix

Isn't this adorable?  These are the gifts we gave to one of the kids' Sunday School teachers.  I didn't add it up, but they probably cost no more than $2-3 each.  These are pint sized jars, which you can fill up 3 from this recipe.  It's basically sugar and chocolate, most of which is ground up real chocolate (as opposed to powder).  Which, I learned recently- makes this hot chocolate as opposed to hot cocoa.  Hot chocolate is made using chocolate bars or chips (that have cocoa butter in them); hot cocoa is made using just cocoa powder.

This mix makes delicious hot chocolate- it's smooth and perfectly chocolatey.  There's nothing overpowering in it, just rich, warm chocolate!  I got all the ingredients for this in the bulk section at WinCo.  The only thing this recipe was missing was a batch of homemade Peppermint Marshmallows!

The recipe calls for a food processor for mixing.  I'll tell you what I did, as a precaution- I tried using my blender, since my food processor is small.  That didn't work well at all- I think because the blender is tall, and since there was no liquid, it had a hard time pulling the chocolate near the blades (even with being a Vitamix!).  I then dumped it out and processed it in batches- which did work.  Next time (which there will be one!) I will do it in smaller batches in my food processor.  Just a head's up! :)

Merry Christmas, everyone!

Hot Chocolate Mix
Printable version here

2 cups (14 oz.) granulated sugar
2 teaspoons vanilla
2 1/2 cups (12.5 oz.) semi-sweet chocolate
3/4 cup (4 oz.) milk chocolate
1 cup (3 oz.) cocoa powder
Pinch of salt

[Note- you need to use a large food processor, or work in batches]

1. In the bowl of a food processor, combine the sugar and vanilla and pulse for 5-6 seconds until well combined.

2. Coarsely chop the semi-sweet and milk chocolates (unless they're already chips) and add them to the bowl.  Pulse in 10 second intervals until finely ground and combined with the vanilla sugar.

3. Add the cocoa powder and salt, pulsing again until everything is well mixed.  The mix will be slightly coarse, like brown sugar.  Pour into a large glass or plastic jar for storing.

4. For each cup of hot chocolate, combine 1/4 cup of mix with 8 ounces of hot milk.  Stir until all of the chocolate is melted. (Store mix airtight for 6-9 months)

Yield: 24 8-ounce servings (6 cups of mix)

Recipe source: King Arthur Flour

Why I love it? I like that it's a Christmas (or anytime) goodie I can give away that the recipient doesn't have to eat right away.  Unlike cookies or something that can go stale, they can enjoy this treat for a while to come!  The drink comes out very smooth, chocolatey, and not overly sweet.

Cinnamon Pecans

This is a recipe I pulled out of a MOPS magazine several years ago.  It has been sitting in my recipe binder ever since.  Had I known how easy & delicious it was, I would have made it many times by now!!  I made it recently to give as a Thanksgiving gift to my kids' Sunday School teachers (plus a thank you gift to the family members who hosted Thanksgiving).

They are really quick to make- about 5 minutes of prep, then just an hour to bake them in the oven.  I packaged them in half-pint (1 cup) canning jars, and was able to get 6 jars' worth of pecans.  I'm not sure exactly how long they stay fresh, as ours were gone within 4 days- but I think about a week should be fine.  The recipe cost about $7.25 to make, and including the jars, it still came out to under $2 per jar.

The pecans are crunchy, slightly sweet, and cinnamoney.  We ate them by themselves, but I think they would also make a great salad topping!  Everyone who ate them loved them!

Cinnamon Pecans
Printable version here

1 egg white
1 tsp. water
1 pound pecan halves
1/2 cup sugar
1/4 tsp. salt
1 tsp. cinnamon

Preheat oven to 250º.  Beat egg white and water until frothy.  Add pecans, coat well.  In a small bowl, mix sugar, salt and cinnamon.  Add to nut mixture and mix well.  Spread on large, flat, buttered or greased pan (or a pan lined with parchment paper) and bake for 1 hour, stirring every 15 minutes.

Cool completely on pan before packaging.  Store pecans in an airtight container for up to a week.

Yield: about 6 cups

Recipe source: MomSense Magazine Nov/Dec 2010

Why I love it? They are easy to make, delicious, and make a great gift!

Peanut Butter & Banana Pancakes

I found this recipe last night in a Health Magazine.  Good timing, since Thursdays are "Pancakes & Bacon for Lunch" days in our house.  Peanut butter & banana is such an awesome combination, I figured these would go over well- and they did!  I liked that they were healthy and easy to make, and the kiddos loved them for the taste.

I only made two changes to the recipe.  One change was to cut the batch in half (which is how I have it written below).  It was just right for my 3 kids, plus two for me.  I would definitely do the full batch if I were cooking for all five of us.  The other change I made was to mix the wet ingredients in the blender.  Especially since it calls for a mashed banana, I figured that would be an efficient way to mix it.  I will continue doing it that way in the future, but you could do it either way.

Enjoy!  Oh, and FYI, my favorite way to cut up pancakes (for the kiddos) is with a pizza cutter!  Nice & easy!

Peanut Butter & Banana Pancakes
Printable version here

1 cup buttermilk
1 large egg
1/2 tbsp. vegetable oil (or melted butter)
2 tbsp. peanut butter
1 banana
3/4 cup flour (such as whole wheat pastry flour or all-purpose)
1 tsp. baking soda
1/4 tsp. salt

1. Combine wet ingredients (buttermilk through banana) in blender and process until smooth. (Alternately, whisk well in a bowl, mashing the banana before adding the rest of the wet ingredients.)  Whisk together flour, baking soda, and salt in a medium bowl.  Add wet ingredient mixture and stir until no streaks of flour remain.

2. Preheat a griddle to medium-low.  Cook pancakes until golden brown on both sides. (I portion them out with a 1/4 cup measuring cup)

Yield: 3-4 servings (about 14 pancakes)

Recipe Source: Health Magazine Jan/Feb 2013, recipe by Todd English, slightly adapted

Why I love it? As I wrote above, they were easy to assemble, cooked up perfectly, and they were delicious!  The peanut butter and banana flavors were noticeable without being overwhelming.

Pumpkin Pie Oatmeal

 

Until a few months ago, when I tried this Blueberry Baked Oatmeal, I had no idea how fantastic baked oatmeal could be.  Not only does it take on a new texture (a little firmer & less gooey), but when it's baked, it reheats wonderfully!  This means you can bake a dish once, then have it for breakfast for the next few days!  This recipe tastes just how it sounds- like Pumpkin Pie + Oatmeal.  So if you're like me and like those two foods, you'll want to give this a try!

Pumpkin Pie Oatmeal

Printable version here

1 cup old fashioned oats

1 tbsp. flax seeds (optional)

2 tbsp. brown sugar, packed

½ tsp. cinnamon*

¼ tsp. allspice

⅛ tsp. nutmeg

½ tsp. lemon zest

¼ tsp. salt

½ tsp. vanilla

2 tsp. butter, melted

¾ cup pumpkin puree

¾ cup milk

Topping:

¼ cup pecans, chopped

2 tsp. butter, softened

1 tbsp. brown sugar


*You may substitute 1 tsp. pumpkin pie spice for the three spices, or use all cinnamon*

Preheat oven to 375º.  Grease 4 individual size ramekins (about 1 cup size).  Set aside.

Combine the oats through salt in a medium sized bowl.  Stir well.  In a separate bowl, combine the vanilla, butter, pumpkin, and milk.  Whisk thoroughly.  Pour the pumpkin mixture into the oats.  Stir until combined.

Divide mixture evenly between the ramekins.  Place ramekins on a baking sheet (to make it easier to get in & out of the oven).  Bake for 10 minutes.

Meanwhile, combine the topping ingredients in a separate bowl.  After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk, if desired.

 
Recipe Source: http://www.goodlifeeats.com/2009/09/pumpkin-pie-oatmeal.html  

Why I love it? It's like a pumpkin pie that is socially acceptable to eat for breakfast! :) It's delicious, fairly healthy, and keeps/reheats well.