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Hot Chocolate Shots


Hot Chocolate cheescake shots spicedblog.com

Hot Chocolate cheescake shots spicedblog.com

Hot Chocolate Cheesecake Shooters

Cookie Ingredients:
3 1/4 cups flour
4 ounces hot chocolate mix
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups of chocolate chips – any variety

Directions:
In a medium bowl, whisk the flour, cocoa mix, salt, and baking soda
Set aside
In a separate bowl, use a mixer to cream the butter, sugar, and brown sugar until light and fluffy, about three minutes.
Add the eggs and vanilla to the butter mixture and cobine well
Add the dry ingredients to the wet, a small amount at a time, until incorporated.
Add in the chocolate chips.
Chill the dough for one hour.
Preheat your oven to 350F
Line baking sheet with parchment paper
Drop rounded teaspoons about 2 inches apart
Bake for about 10 minutes
Let cool on the sheet for a few minutes
Transfer to a cooling rack
Once cooled, crumble the cookies into a bowl

**To put together shooters, choose a shot glass or serving dish. Begin by creating a ‘crust’ or bottom layer of the crumbled cookies, then a layer of cheesecake filling, and finally top it off with a few more cookie crumbs.

Homemade Chocolate Shots- sugarandcharmblog

Homemade Chocolate Shots- sugarandcharmblog

Homemade Hot Chocolate Shots

sugarandcharmblog

Ingredients:

2  teaspoons  cornstarch

4  cups  milk, divided

2  (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped

1/4  cup  honey (calls for 1/3, but I thought think 1/4 is better)

1  teaspoon  vanilla extract

Pinch of salt

Prep:

1. Whisk together cornstarch and 1/2 cup milk until smooth.

2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.

3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve with a marshmallow on top.

Recipe courtesy ofmyrecipes.com

Hot Chocolate Shots- www.babble.com

Hot Chocolate Shots- http://www.babble.com

Hot Chocolate Shots

http://www.babble.com


2 tablespoons butter
1/4 cup brown sugar
1 cup chocolate ice cream
1 square unsweetened baking chocolate
2 1/2 cups water
1/2 teaspoon orange extract
In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.

To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool  and harden before pouring hot cocoa into the glasses.

 

 

Ganache Hot Chocolate

Author: Cake & Vodka

Prep time:  15 mins

Total time:  15 mins

Serves: 1

 

Ingredients

Ganache

½ cup heavy cream

3 ounces Chocolate, chopped

2 tablespoons of cocoa

1 cup (or mug) Milk

4 marshmallows

Instructions

Heat cream (do not boil)

Stir into chocolate until melted

Pour milk in mug and microwave until steaming

Add cocoa and stir until mixed

Add half of ganache to hot chocolate and then top with marshmallows and pour rest over marshmallows

Wenk:  Ek sal dalk die ook eerder in klein “shooter” glassies bedien.

 

DIY Songedroogde Tamaties


Stel oond op 95gr C

Sny tamties net in die helfte en pak op ‘n bakplaat.Roma tamaties werk die beste

Na 6 ure moet hulle so lyk

Na 12 ure moet hulle so lyk. Droog maar nog steeds buigbaar

Pak in ‘n glas fles en vul op my olyfolie. Maak seker al die tamaties is bedek. Bewaar in yskas

Songedroogde tamaties – was, sny in skyfies en pak op bakplaat. Gooi ‘n klein bietjkie olyfolie oor, grofgemaalde swartpeper en sout, en krui van jou keuse (ek verkies oregano). Laat in lou oond uitdroog. Jy kan die gedroogde tamaties in ‘n bottel gooi (met of sonder olyfolie) en dit vir baie lank in die yskas hou. Dis heerlik om net so te eet, en in geregte of slaaie te gebruik!

Oven Dreid Tomatoes

Heiner Lange

18 ripe tomatoes
sea salt
6 cloves garlic – crushed with a little salt
8 tbsp chopped oregano
freshly ground black pepper
extra virgin olive oil

Preheat the oven to the lowest heat setting.
Slice the tomatoes in half horizontally and scoop out most of the seeds.
Salt the insides and turn cut side down on a wire cake tray – leave for half an hour then rinse and dry.
Mix the crushed garlic with the oregano and black pepper.
Spread this mix over the cut side of the tomatoes.
Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray.
Cook in a low oven at 100 C for three hours or leave in the sun for up to two days taking them in at night.
Place the tomatoes in a sterilized jar and cover with extra virgin oil. Use in any recipe that requires sun dried tomatoes.

Oil packed sun dried tomatoes with fresh herbs or garlic added must be refrigerated.

Hoe om Songedroogde Tamaties te maak

Halveer ferm ryp tamaties oorlangs en krap al die pitjies uit. Plaas die halwes
op gesmeerde bakplate met gesnyde kante na bo. Bedruip dit met bietjie
sonneblom- of olyf olie en geur die liggies met sout en peper. Strooi ook ‘n
bietjie strooisuiker oor. Droog die tamaties ‘n halfuur lank by 100°C uit en
daarna by 70°C totdat dit droog en verkrimp lyk, maar steeds sag is, draai die
tamaties af en toe om en druk dit met ‘n spaan plat wanneer die droogproses
einde se kant toe staan. Laat die tamaties afkoel. Besprinkel met bietjie wit
asyn en druk dat daarna droog met papierhanddoek voordat jy dit verpak.

GEBRUIKE: Pak gedroogte tamaties in ‘n fles, voeg geskilde knoffel, ‘n paar
peperkorrels en vars kruie soos roosmaryntakkies en lourierblare by en vul die
houer tot 2cm bo-kant die tamaties met olyf- of sonneblomolie. Bewaar op ‘n
koel, donker plek. *Lekker vir later*

Groen Tamatie Blatjang

– Klein Kombuis

Posted on August 12, 2009 by KleinKombuis

SONGEDROOGDE TAMATIES:

Halveer tamaties wat lekker ryp is. Sit oopkant na bo in oond. Strooi sout en
suiker oor. Droog soos met beskuit. Dit moet nog elasties wees. Bedek met
olyfolie in bottels. Sit lourierblaar, ´n paar peperkorrels en takkie roosmaryn
in bottels.

Calvinia se Skuiskoek


Skuinskoek - Photo Gallo Images

Skuinskoek – Photo Gallo Images

Calvinia se Skuiskoek

Bestandele:

5 Kg koekmeel

+/- 2 liter warm water

500g Stork(bak)margarien

5 Koppies suiker

5 Teeleppelssout

5 Pakkies Kitssuurdeeg

35g Anys

1 Kg “wooden spoon” margarien/vetmengsel (beskikbaar by pick n pay)

2 Bottels bakolies(om skuiskoek in te braai)

Metode:

Smelt Maragrien (stork).  Los suiker en sout op in genoeg warm water on ‘n redelike slapperige deeg te maak.  Meng kitssuurdeeg, anys en koekmeel.  Voeg die watermengsel by die droë bestanddele en knie baie goed.  Die deeg moet maklik kan uitrol.  Voeg die gesmelte margarien (stork) by en knie weer goed.  Laat rys tot dubbel die hoeveelheid.  Rol die deeg uit tot omtrent 2cm dik. Sny in repe van 4cm breed, en sny blokkies van 5 cm.  Elke blokkie is dus 4x5x2cm.  Verhit olie en vetmengsel (wooden spoon) goed. Braai tot ligbruin.  Roer gedurig met ‘n spaan pm ‘n egalige bruin kleur te kry.

Skuinskoek

2,5 kg Snowflake koekmeelblom
10 ml sout
15 ml droë gis
1 liter louwarm water
250 g botter of margarien
15 ml anys
750 ml suiker

1. Sif die meel en sout saam
2. Los die gis op in ‘n bietjie van die lou water. Voeg die res van die water by asook 6 koppies van die meel en maak aan tot ‘n slap deeg. Bedek en laat rys op ‘n warm plek vir 2 ure of totdat die deeg in volume verdubbel het.
3. Vryf die botter in die res van die meel. Voeg anys en suiker by, meng goed en knie die suurdeegmengsel hierby in. Indien nodig kan ‘n ekstra bietjie louwarm water bygevoeg word om ‘n lekker sagte deeg wat maklik hanteer, te verkry. Bedek en laat op ‘n warm plek rys totdat die deeg in volume verdubbel het.
4. Knie deeg goed af. Knyp stukkies deeg af en rol dit soos wors uit en sny skuins skywe van 50 mm lank af. Skep dit
in warm diepvet en braai goudbruin. Draai om en braai ook die ander kant totdat dit goudbruin is. Dreineer op kombuis- of bruinpapier.

Heerlike Skuinskoek resep

10 ml Kitsgis
120 g Suiker
5 ml Sout
5 ml Anyssaad
600 g Meel
60 g Botter
300ml Water

Ten minste 1l olie vir diepbraai

1) Meng al die droe bestanddele saam
2) Voeg die botter en die water by en knie die deeg goed deur.
3) Laat die deeg vir 10 minute rys op ‘n warm plek en knie weer baie goed dery.
4) Rol die deeg in ‘n lang wors, sny (met skuins {diagonale} stroke) 5cm lang stukke af.
5) Laat die koeke rys tot dubbel hulle oorspronklike groote.
6) Braai in olie.
7) Verwyder van olie, laat dryneer op ‘n servet en sprinkel met versiersuiker.

Die klomp Bosvelders onder ons wat dit nie ken nie kan dit gerus probeer! DIs baie lekker!

As die resep te droog is kan jy nog botter byvoeg. As jy egter te veel botter byvoeg raak die deeg taai en moeilik bewerkbaar

Crock Pot Hot Chocolate


Crock pot hot chocolate - www.creatingthroughlife.com

Crock pot hot chocolate – http://www.creatingthroughlife.com

Crock Pot Hot Chocolate

www.creatingthroughlife.com

serves 8
Ideal slow cooker size: 3 qt

Ingredients: 
1/2 cup dry baking cocoa
12 oz can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoon vanilla
Marshmallows, as many as you want

Directions:
In crock-pot combine milk, water and vanilla.
Add dry cocoa and salt, stir until smooth.
Cover and cook on high 2 hours or on low for 4 hrs or until very hot.
Top each serving with marshmallows, I also love whipped cream and a sprinkle of cinnamon

Tips:

To speed things up, heat the water before adding it to the chocolate mixture.

Add a mocha flavour by stirring in instant coffee in step 2.

Add a cinnamon stick for a delicious twist.

If the edges burn you might want to cook it at a lower temperature next time. The hot chocolate isn’t ruined you just don’t want hit the sides when stirring and serving so that the little bits wont float in your drink.

How to Make Italian Hot Chocolate


Italian Hot Chocolate - bellaimento.com

Italian Hot Chocolate – bellaimento.com

How to Make Italian Hot Chocolate

http://www.bellalimento.com

4 ounces bittersweet chocolate 70% or higher

1 1/2 cups whole milk

2 tablespoons sugar

2 teaspoons corn starch

What To Do:

Into a saucepan over LOW heat add chocolate and a smidge of milk. Stir with a wooden spoon until melted.

SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.

Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Cookies and Cream Hot Chocolate


Cookies and Cream Hot Chocolate

3 cups cookies and cream ice cream
3 TBSP unsalted butter
¼ cup mini chocolate chips
1 cup water
Oreo Frozen Whipped Cream Circles (see here)

In a large saucepan, melt together the chocolate chips and butter. Then add the ice cream (yes, I know but go with it).

Once ice cream has melted add the water to thin it out and let it be heated through.

Serve warm and add Oreo Frozen Whipped Cream Circles.

Cookies and Cream Ice Cream:
3 cups heavy whipping cream
½ cup powdered sugar
1 cup Oreo cookies
1 tsp. vanilla bean paste

In a bowl combine the heavy cream, sugar, and vanilla paste. Place in fridge overnight.

Place in your ice cream machine and freeze to the manufactures instructions. Remove from bowl and fold into Oreo cookie pieces.

Clean Eating Coconut Hot Chocolate


Coconut hot chocolate- The gracious Pantry

Coconut hot chocolate- The gracious Pantry

Clean Eating Coconut Hot Chocolate

The gracious Pantry

(Makes approximately 8 servings)

Note: Temperature control and stirring are the secret to getting this right.

Ingredients:

2 (15 ounce) cans light coconut milk

1 cup 100% cocoa (baking chocolate, unsweetened) – Unsweetened Baker’s Chocolate works.

3/4 cup honey

1/2 teaspoon vanilla extract (I used Bourbon vanilla)

Sprinkle of cinnamon over the top (optional)

Directions:

Pour the coconut milk into a pot and turn the heat on medium-low.

Pour in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.

The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don’t want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.

When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.

Add honey to taste (the above measurement was what tasted good to me. But you can adjust).

Pour into cups and sprinkle with cinnamon if desired.