Desserts Sweets Archives | Page 8 of 15

Strawberry Rosemary Shortbread

June 3, 2011

One thing that frustrates me most is the lack of time to post. That is preceded only by the lack of time to cook and take photos. Usually I’m really good at making time, but June is turning out to be one crazy month.

That being said, I should also probably mention that I am so excited it’s June! Summer is finally here, perhaps not by calendar date, but certainly by weather. The garden is growing, the mornings are muggy and the days are long.

I used to despise the heat of summer. But there is something about living in South America and now having my own garden that has made me give summer it’s due. I actually kind of like it now.

Although, it does mean one, very sad thing – we have seen the last of the fresh strawberries. I have no reason to complain. We got many more than we ever expected, but I can often be found in the kitchen saying – what am I going to do without my strawberries! They have been my go to snack for weeks.

Before they were gone, I tried out a strawberry shortbread. I’m loving the flavors of herbs in my sweets so it didn’t take me long to decide on adding rosemary.

It doesn’t take much to make a good shortbread which is why they are one of my favorite cookies. The small amount of strawberry puree in these turn them just barely pink and have a slight strawberry flavor that doesn’t overpower the rich, buttery shortbread. Every now and then you’ll get a tiny burst of earthy rosemary flavor.

Strawberry Rosemary Shortbread

2015-06-04 22:45:38

Makes 12 to 14 cookies

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Ingredients

½ cup unsalted butter, softened
¼ cup Demerara sugar
2 tablespoon pureed strawberries
½ teaspoon finely chopped fresh rosemary
1 cup white whole wheat flour

Instructions

In an electric mixer, cream the butter and sugar together on medium-high, about 2 minutes. Mix in the strawberry and rosemary. Finally add the flour and mix just until combined.
Shape the dough into a log and wrap with plastic wrap. Refrigerate for about 30 minutes, until firm. Preheat the oven to 350 degrees F.
Slice cookies at about ¼ inch thickness and place on an ungreased cookie sheet. Bake 12 to 15 minutes or just until slightly firm in the middle and the edges are browned.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Strawberry Rhubarb Bread

May 21, 2011

One of the best gifts anyone can give me is an ingredient. While others may want a ready-made food – a cookie, a bread, etc. I’d much rather have the berries, the chocolate or the oil, which I will then turn into the final product.

Yeah, I’m that person on your gift list that doesn’t take much work at all.

So I was thrilled earlier this week when a friend gave me some rhubarb. As I mentioned last spring with my rhubarb experiments I was never a fan of it growing up, but as I’ve learned of more things to do with it, I actually kind of like the stuff.

Another source of my rhubarb inspiration has been Two Peas and Their Pod. Maria shares her love of rhubarb in her recipes such as the Rhubarb Apple Bread which got me thinking about how to use my rhubarb.

Strawberry Rhubarb Bread Recipe | Fake Food Free

Since we have so many strawberries, I just had to go with the classic combination. So I played around with a few ingredients and came up with a bread of my own.

There is something about a slice of seasonal quick bread and a cup of coffee on a beautiful Saturday morning that makes the entire weekend complete!

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Makes: 1 loaf

Ingredients

1 ½ cups white whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground allspice
1 egg
¼ cup plain Greek yogurt (I use 2% or full-fat)
3 tablespoon butter, melted
¼ cup mascavo sugar
¼ cup Demerara sugar
1 teaspoon pure vanilla extract
2/3 cup whole or 2% milk
¾ cup rhubarb, finely chopped
1 cup strawberries, finely chopped

Topping
1 tablespoon Demerara sugar
1 teaspoon cinnamon

Prep

Preheat the oven to 350 degrees F. Grease an 8×4 inch loaf pan. (I used coconut oil.) (I also used one mini loaf pan and one 8×4 so I could give a small loaf away. My larger loaf was just a little smaller than yours will be. )

In a medium bowl, stir together the flour, baking soda, salt, 1 teaspoon cinnamon and ground allspice. Set aside.

In an electric mixer fitted with the paddle attachment, mix together the egg and yogurt. Blend well on medium speed. Be sure your butter has cooled and slowly add that to the yogurt and egg.

Add ¼ cup of Demerara sugar and the mascavo sugar, mix on medium-high for about 2 minutes. Mix in the vanilla and milk.

Slowly add the dry ingredients to the mixing bowl. Mix on low just until the flour is incorporated. Remove the bowl from the mixer and gently fold in the rhubarb and strawberries, being careful not the break up the berries too much.

Pour the batter into the prepared baking pan. Mix the remaining Demerara sugar and cinnamon for the topping. Sprinkle it evenly over the loaf. Bake for 35 to 40 minutes until a toothpick or knife inserted in the center comes out clean. (My mini loaf took 20 minutes and the less full 8×4 took 30 min.)

Kentucky Milk and Garden Strawberries

May 17, 2011

I’m not sure what it is about a dairy, but if there is one in the area, I have to visit it. It might be the memories of my first farm visit in grade school, or maybe it is simply because I like cheese and ice cream so much. There is just something about cows, milk and the family history that warms my heart.

There are two dairies in Kentucky selling their milk locally that I know of. (perhaps more I don’t). I happened to visit one of these last week – Chaney’s Dairy Barn in Bowling Green, KY.

Chaney's Dairy Barn, Bowling Green, Kentucky | Kentucky Milk and Garden Strawberries | Fake Food Free

After meeting owner, Carl, we got a wonderful history lesson about the dairy including a tour through pictures that dated back to the 1800s. This is a family dairy in the truest sense of the term. They also raise Jersey’s. In case you are curious, if I had to pick a favorite cow, it would easily be a tie between the Jersey with their big eyelashes and the black and white oreo cows.

The big red barn with the comical cartoon cows eating ice cream cones can’t be missed when you are driving by. It is also set on some gorgeous western Kentucky farmland. The glow at dusk was beautiful.

We went for a dinner of grilled cheese on homemade wheat bread and potato soup, and that was delicious. However, all I could think about while enjoying my dinner was ice cream!

Once I got to that point in my meal, I realized this was not going to be an easy decision to make. I finally ended up with some Big Red Rumble which was loaded with red velvet cake.

I had gone prepared with a cooler because I knew I wanted to bring home some milk. I loaded up with some whole and 2% packed well with ice for my 3 hour drive home.

Once I got home, guess what I found? Yep, strawberries. My husband had already picked several quarts while I was traveling.

With Kentucky milk and garden strawberries, his first thought? Ice cream!

I’ll be honest; I’m a little lazy with my ice cream making. I’ve made more complex ice creams with eggs and a mix of cream and milk, but when I want it quick, I usually just pull out the whole milk. That’s what I did in this case.

I also like to experiment with something other than white sugar and as a result my ice cream isn’t overly sweet. This time I used Demerara. That is a great quick ice cream when you have limited ingredients. However, if you want a super creamy, sweet ice cream you might want to splurge for a more traditional recipe.

That being said, nothing beats a fresh strawberry ice cream of any type. I’ve recently learned that pureeing the berries is the best way to get the strawberry flavor in every bite.

Fresh Strawberry Ice Cream

Makes: About 10 ½ cup servings

Ingredients

3 cups whole milk
¾ cup Demerara sugar
1 teaspoon pure vanilla extract
1/3 cup pureed strawberries

Prep

In a bowl, whisk together the milk, sugar and vanilla until the sugar has dissolved slightly. This takes longer with the coarsely grained Demerara.

Turn on your countertop ice cream maker and pour the mixture in. Let churn until it begins to firm up, about 15 minutes. Slowly pour in the strawberries as it churns. Continue to churn and freeze until firm, 5 to 10 more minutes. You can eat immediately for a softer ice cream, or transfer to a freezer-safe container and place in the freezer for about an hour for a firmer ice cream.

Chaney’s Dairy Barn
9191 Nashville Road
Bowling Green, KY 42101
270-843-5567

Apricot Cranberry Bars: The Quest for a Pre-Run Snack

May 10, 2011

I’m on a bit of a mission. I need to find a bar (preferable one I make) that works as a pre-run snack for me. As you know if you do any kind of exercise, especially running, once you find something that works, you stick with it. Works meaning it’s easily digested and doesn’t cause you any belly problems during the activity.

Unfortunately, what has been working for me in the past are packaged bars which also have soy protein isolate in them, something I really would like to cut out of my diet completely. Other bars that don’t contain it often have too much fat (usually as nuts) in their base and they don’t settle well.

So something dawned on me this past weekend when I was eating a few bites of what has become my standard running snack. The cookies I made last week were likely no different in nutritional make up than the bar I had in my hand. In fact, I would consider them better.

Simply put, I can do this. I can make my own bar that works well with my running. I just need a few tries and may waste a few ingredients along the way.

This is my first attempt. I thought they’d have a little too much fat in them, but I had one before my 3 miles this morning and all went well. They aren’t the exact texture I want as they baked up a little cakeier than I’d like, but I expected that with the ingredients I used. This was just a start.

That being said, regardless of whether they will prove to be a pre-run snack, these bars are downright tasty as a breakfast. They have just the right amount of sweetness, but they are hearty and filling with the nuts and oats.

Apricot Cranberry Bars

½ cup virgin coconut oil

¼ cup Demerara sugar

¼ cup local honey

1 egg

½ tsp baking soda

½ tsp salt

1 cup white whole wheat flour

½ cup rolled oats

¼ cup dried cranberries

¼ cup dried apricots, finely chopped

½ cup nuts, chopped (I used almonds and walnuts)

Preheat the oven to 375 degrees F. Grease an 8 x 8 inch pan lightly with coconut oil. In a mixing bowl, blend the coconut oil, honey and sugar on medium-high. Continue to blend for about 3 minutes. Blend in the egg. Add the baking soda and salt.

Gradually mix in the flour and oats just until combined. Finally stir in the fruit and nuts. Pour the batter into the prepared pan and spread evenly. Bake 15 to 20 minutes or until the bars are browned and a toothpick inserted in the center comes out clean. Makes 10 to 12 bars.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil

May 6, 2011

Every now and then I like to post a recipe that needs few words. This would be one of them.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil| Fake Food Free

I modified my coconut oil chocolate chip cookie recipe in honor of the Kentucky Derby. While in the oven, you will smell the wonderful aroma of coconut and bourbon blending together. Once cooled, they become a bourbon ball, cookie and pecan pie in one.

This year leave the classic Run for the Roses pie to someone else. Get your Derby Day dessert with these cookies!

Bourbon, Chocolate Chip, Pecan Cookies

Makes: About 2 dozen

Ingredients

½ cup virgin, cold-pressed coconut oil, at room temperature
1 cup Demerara sugar
1 large egg
2 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
½ tsp baking soda
½ tsp fine ground sea salt
½ cup dark chocolate chips
½ cup raw pecans, chopped

Prep

Preheat the oven to 375 degrees F. In the bowl of an electric stand mixer, combine the coconut oil and sugar. Mix on medium-high for 2 to 3 minutes, or until well blended. Mix in the egg and then add the bourbon.

In a medium bowl, stir together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl, keeping the mixer on low. Turn to medium and mix until everything is incorporated. Stir in the chocolate chips and pecans.

Scoop by the tablespoonful onto an ungreased cookie sheet and gently flatten each cookie. Bake for 10 to 12 minutes until the edges are browned and cookies are firm. Allow to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.

Mint Julep Scones

April 29, 2011

There is Derby fever in the air around here. Regardless of whether you care a thing about horse racing it’s difficult not to get sucked in. Store fronts display their fanciest hats and dresses, favorites and racing stats are being discussed at the water cooler, roses are the flower of choice and here comes the bourbon!

We celebrated a few Derby days in Brazil which was then followed by watching it in a hotel room last year since it was the same weekend as my husband’s marathon. Fortunately this year the Flying Pig is this weekend so we will have our big race done and we can adequately celebrate next weekend.

It’s likely no surprise that the food and drink are the best part of Derby for me. This time of year really brings out the culinary history throughout Kentucky. One of those things rich in Kentucky history is the Mint Julep.

I learned that if you ask Kentuckians if they like Mint Juleps, most will tell you no. However, they will drink them anyway on the first Saturday in May.

I don’t tend to follow the crowd, though, because I happen to love a good Mint Julep. I think the key is fresh mint from your own garden and high quality bourbon. It also doesn’t hurt if you have my husband as your bartender because his are, hands down, the best.

In case you are unfamiliar, a Mint Julep is a cocktail of bourbon and simple syrup that has been infused with mint served over finely crushed ice. You have to make your own simple syrup, though. Or find someone to do it from scratch for you. That’s the only way to drink them.

I have my mind on mint julep flavors and spring just wouldn’t be complete without my favorite breakfast pastry – the scone. So this is the first of Derby-inspired recipes I hope to post until the big day arrives.

These will win over anyone, Mint Julep fan or not. They also make a lovely addition to your Mother’s Day brunch menu. Not to mention they are going to taste so good after the Flying Pig Half Marathon on Sunday!

Mint Julep Scones

Makes: 6 scones

Ingredients

½ cup pecans, chopped
3 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
2 ¼ tsp baking powder
3 tbsp mascavo sugar (or brown sugar)
½ tsp salt
5-6 mint leaves, finely chopped
¼ cup cold unsalted butter, cubed
½ tsp pure vanilla extract
½ cup 2 % milk
Demerara sugar for topping

Prep

Preheat your oven to 375 degrees F. Place the pecans in a small dish and cover with the bourbon. Set aside.

In a mixing bowl, combine the flour, baking powder, mascavo sugar, salt and mint. Add the butter and use a pastry blender or two knives to blend until the butter is pea-sized and well incorporated into the flour.

Stir in the vanilla, milk and pecans with the liquid. Turn the dough out onto a floured surface and gently shape into a circle about ½ to ¾ inch in thickness. Gently press about 1 to 2 tbsp of Demerara sugar into the top. Cut into 6 equal pie-shaped wedges.

Place on an ungreased baking sheet. Bake for 15 to 17 minutes or until the edges are browned and the center is firm.

Almond Coconut Chocolate Pudding

February 18, 2011

This homemade chocolate pudding combines the flavors of one of my favorite candy bars. The creamy pudding is made from scratch with few ingredients and then topped with crunchy almonds and coconut.

Anytime I have a recipe that uses half of an ingredient I must find another recipe that will use of the other half. It took me a little while to get this post up, but do you remember when I made the baked oatmeal?

Well, that recipe used egg whites which meant I had two egg yolks begging to be included in something equally delicious. As much as I love pudding, I rarely make it. I’ve seen some incredible puddings online so I’ve had it on my mind lately. When I found a recipe using 2 egg yolks, a match had been made.

First I decided to use coconut oil instead of butter. That led to all kinds of flavor ideas. I finally settled on coconut almond with chocolate pudding. Not unlike that popular candy bar.

I have to admit that I have not fully perfected my pudding. I need to get it a bit smoother and be careful when adding the hot liquid to the eggs, but all in all this dessert was delicious!

Almond Coconut Chocolate Pudding via @Lori_Rice

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Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Makes: 3 to 4 servings

Ingredients

¼ cup unsweetened coconut
¼ cup chopped almonds
½ cup Demerara sugar (or any raw sugar)
1/3 cup unsweetened cocoa powder
2 tsp of cornstarch (arrowroot would work well too)
1/8 tsp salt
2 cups 2% milk
2 large egg yolks, slightly beaten
1 tsp almond extract
2 tbsp virgin coconut oil, melted

Prep

Place the coconut and almonds on a cookie sheet. Toast at 400 degrees F for 5 to 7 minutes or until the coconut has slightly browned. Set aside.

In a saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly. Gently bring to a boil and cook for 1 minute.

Place the egg yolks into a small bowl. Gradually add the hot liquid to the yolks about a tablespoon at a time, stirring constantly. Once about half of the hot liquid has been added, pour the egg yolk mixture back into the saucepan. Gently boil and stir 1 minute.

Stir in the coconut oil and almond extract. Pour the pudding into 3 or 4 dessert dishes (depending on the serving size you desire), cover and refrigerate at least 1 hour. Garnish with the toasted coconut and almonds before serving.

Almond Coconut Chocolate Pudding | Fake Food Free

Fiery Peanut Butter Cookies

January 24, 2011

I love a bit of heat in my dessert baking. A few years ago I experimented with spicy peanut butter in my cookies and they were a hit. These are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.

I know what you are thinking – spicy peanut butter cookies?

To that I answer a resounding – YES!

I’m sure you are no stranger to peanuts with a little spice. Chicken satay with spicy peanut dipping sauce, or maybe roasted peanuts coated in seasonings like chili powder. I love the combination and when a touch of sweetness is added, I think it is even better!

A while back I hosted one of Peanut Butter Boy’s Peanut Exhibitions and Peanut Butter & Company sent us a few new products to try. In email conversations with their PR person, I mentioned that I had wanted to try their spicy peanut butter, The Heat Is On, but it wasn’t available in stores around here. I was thrilled when she emailed a while later and told me she had thrown in a jar of it into my box before it mailed.

I had no idea what to expect from it. I knew it would be spicy, but I was also expecting it to be somewhat sweet.

Well, I was half right. The peanut butter contains no cane sugar, just peanuts and savory, fiery spices. Chili powder, cayenne peppers, crushed red peppers and paprika to be exact.

Now, it is super spicy and I like it a lot, but other than a Thai peanut sauce, I wasn’t quite sure what to do with it. Then cookies came to mind.

It seems a little strange at first, but if you like anything sweet and spicy you will love these cookies. I used my favorite recipe from Simply Recipes, but changed the sugars and flour.

As a result you get a slight crunchy texture from the Demerara sugar within a soft and chewy cookie. The first bite is sweet and then it is followed by a slow, building heat on the back of your tongue.

They are way too complex for a cookie! To me, they hold a sense of international flavor with the peanut and spice. Perfect as a snack when you catch up on some travel-inspired reading.

Fiery Peanut Butter Cookies
Recipe adapted from Simply Recipes

Makes: About 2 dozen cookies

Ingredients

½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter
½ cup Peanut Butter & Co The Heat Is On Peanut Butter
1 large egg
1 ¼ cups white whole wheat flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Prep

In a bowl of a mixer, cream together the sugars and butter on medium high. Cream for 3 to 5 minutes to really incorporate the Demerara sugar. Add in the peanut butter, and then the egg. Mix until all ingredients are combined. Scrape the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the mixing bowl. Mix just until the flour is incorporated. Cover the dough and refrigerate for at least an hour.

Preheat the oven to 350 degrees F. Remove the dough from the fridge and roll into balls and flatten. Mine were about 2 to 2 ½ inches wide. Bake on an ungreased cookie sheet for 10 to 12 minutes. Cool on a wire rack before serving.

Disclaimer: Peanut Butter & Co sent me this peanut butter free of charge. I was not obligated to blog about it and received no compensation for doing so.

Cocoa-Coffee Brownies: A Feast for the Eyes

January 20, 2011

The more I travel the more I grow to appreciate history. With that comes an interest in architecture. Now, I would never claim to know a thing about topic (that would be my brother’s specialty), but I know awe inspiring when I see it.

So what does architecture have to do with food?

Well, quite a lot, if my most recent cookbook review has anything to say about it.

A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé is a cookbook covering topics that may first appear to be unrelated – food and architecture. It’s not until you explore the pages that you realize just how much these two things share in common.

The book is about Old Louisville. I immediately found myself relating to the introduction because it speaks of the historic areas of Louisville that often go unexplored. I have to admit that I did not realize just how beautiful and interesting Old Louisville was, or that it even existed, until a good friend moved into a historic home there several years ago.

The cookbook provides a unique look at historic architecture in an area where southern hospitality overflowed with Kentucky Derby parties and art shows. Of course, everyone knows where there is a good party, good food, and good food, a good recipe.

Each page of the book boasts beautiful photography by Robert Pieroni capturing the interiors and exteriors of gorgeous, Victorian homes. With the photographs are vivid descriptions of the home and residents. Tucked closely by is a delicious, original recipe from Gary’s Spicy Corn Chowder and Ron’s Kentucky Spoon Bread to Overnight Yeast Waffles with Carmel Maple Syrup and Bourbon Mint Punch.

What this cookbook offers that others do not is a look at Kentucky’s history through food and stunning physical structure.

You probably aren’t surprised that I was drawn to a dessert within the cookbook. Not just any dessert, but a brownie that includes ground black pepper and an oat bran crust! A recipe contributed by John Martin. I substituted my usual white whole wheat flour and Demerara sugar and they turned out beautifully.

This is one fantastic brownie. I’d be willing to bet you haven’t had anything quite like it. Appropriately, it is as unique as the Old Louisville featured in the cookbook.

John’s Cocoa-Coffee Brownies

From A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé
Reprinted with permission from McClanahan Publishing House, Inc.

½ cup cold butter
¼ cup oat bran
¾ cup unbleached AP flour
¼ cup sugar
½ cup unsweetened cocoa
¼ cup AP flour
¼ tsp cinnamon
1/8 tsp ground black pepper
½ tsp baking powder
14 oz sweetened condensed milk
1 egg, slightly beaten
2 tbsp Kahlua
1 tsp vanilla extract
1 cup chopped pecans

In a large bowl, cut the butter into the oat bran, unbleached flour and sugar and press the mixture into a greased-and-floured 13 x 9 – inch pan. Bake at 350 degrees for 10 minutes.

In the same bowl, sift together the cocoa, flour, cinnamon, pepper and baking powder. Add the condensed milk, egg, Kahlua, vanilla extract and pecans, stirring to combine.

Spread mixture over the cookie crust and bake until the filling sets, approximately 20 minutes. Cool on a rack and cut into squares.

Disclaimer: A review copy of this book was sent to me free of charge. I was under no obligation to blog about it and received no compensation for doing so.

Spiced Hot Chocolate

January 19, 2011

Snow is a mandatory part of winter for me. If I’m going to be freezing my buns off, I might as well have something beautiful to look at. Cold with no snow kind of makes me think – why bother? I’d rather have a beach.

Now, keep in mind that I live in Kentucky and not in a northern state where snow fall is plentiful. However, I will say I spent many a winter day trekking through deep snow on Purdue’s campus.

There is a bit of a catch when it comes to enjoying snow in central Kentucky. What you get in beautiful horse farms covered in white, you pay for in the public freaking out when snow is predicted.

The state is on a bit of an imaginary line when it comes to winter weather and snow fall. Some years we get it and some years we don’t. It could go either way. Seeing how many people feel very strongly about their southern roots and warm temps, most would prefer that we didn’t get any at all. So you can imagine what it is like here right now with the recent prediction of 3 to 5 inches starting tomorrow afternoon.

Yes, I can hear my readers in the great white north laughing from here. Truth is it only takes a prediction of a half inch for the supermarket shelves to be wiped clean of milk, bread and toilet paper.

Despite the madness, there is nothing like a winter night in, awaiting snow. It happens to be the perfect moment for some really good hot chocolate. It also doesn’t hurt to put it in a really cute mug.

My limited time curled up on the couch so far this winter as been spent doing two things. Practicing my knitting which I just began to learn this month as part of a new years resolution, and planning our garden for this spring. I’ve been paging through seed catalogs and I think we are going to have to buy some more property to accommodate all I want to grow!

Whether you are spending your winter nights reading or working on your laptop, this spiced hot chocolate will warm you up.

Spiced Hot Chocolate

This recipe serves one. Double as needed and feel free to add more or less of any of the ingredients to your taste.

2 to 3 each of whole spices – clove, cardamom, black peppercorns, allspice
1 to 1 ½ cups milk
2 tbsp unsweetened cocoa powder
1 tsp sugar (I used Dememara)

Place the spices in a tea ball or in a piece of cheesecloth tied off at the top. Anything that will allow you to steep it is fine.

Heat the milk, cocoa powder and sugar over medium high heat. Whisk well to incorporate the cocoa. Place the spice ball into the milk.

Heat the hot chocolate 2 to 3 minutes being careful to keep it under a boil, just barely at a simmer. Stir often. Once hot and the spices have been given time to infuse the milk it is ready to serve.

Serve in your favorite mug, curl up and enjoy!

Older Posts

Newer Posts

Desserts Sweets

Strawberry Rosemary Shortbread

Strawberry Rhubarb Bread

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Kentucky Milk and Garden Strawberries

Fresh Strawberry Ice Cream

Apricot Cranberry Bars: The Quest for a Pre-Run Snack

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil

Mint Julep Scones

Almond Coconut Chocolate Pudding

Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Fiery Peanut Butter Cookies

Cocoa-Coffee Brownies: A Feast for the Eyes

Spiced Hot Chocolate

Thanks so much for reading!

My New Cookbook published in 2020!

Looking for a post? Search here.

Desserts Sweets

Strawberry Rhubarb Bread Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Fresh Strawberry Ice Cream

Almond Coconut Chocolate Pudding Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Thanks so much for reading!

My New Cookbook published in 2020!

Looking for a post? Search here.

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition