Homemade Hot Chocolate

HAPPY VALENTINES DAY!

IMG_20140213_175428_222How would you like to wake up to this rich, robust, homemade hot chocolate drink embellished with white chocolate and candy hearts?  I would love to.  It would make my day, especially it’s Valentine’s Day.  If I live in a farm, I would drink it by the window and enjoy a breathtaking view of a snow covered landscape.  Or, it sure would be fun to bundle up, bring a chair outside, sit down and savor this sinfully delicious hot chocolate drink with your loved one.  It would be lovely.

IMG_20140213_175443_723Doesn’t it look inviting?  Just looking at it makes you want to grab it and have a drink.  Little J & A loved it and and now prefer a homemade hot cocoa.  They told me to not buy those hot chocolate mix in a box anymore.   I agree.  Homemade is the best because you know you are getting the real thing and you can control the amount of sugar added.

Anyway, without further ado, let’s make it.  It’s really easy.

Ingredients:

  • 2 cups of your favorite milk ( I used 2% organic milk)
  • 2 tablespoons Hershey’s unsweetened cocoa powder
  • 1 tablespoon sugar
  • 1/4 cup Ghirardelli semi-sweet or bittersweet chocolate chips (I used semi-sweet)

Bring milk to a simmer over medium heat.  Add the cocoa powder and sugar and stir until the sugar is dissolved and the cocoa powder is well mixed.  Remove from heat.  Then, add the chocolate chips.  Stir until the chocolates are melted.  Pour in a cup and top with whipped cream.  Dust with cocoa.   If you are using bittersweet chocolate chips, add  an additional 1/2 tablespoon of sugar.  Enjoy!

Wishing you all a romantic Valentine’s Day!  Thanks for stopping by.  If you like this post, don’t forget to Subscribe to get the latest recipe.  Thank you!  Have a fabulous day!

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Spiced Pumpkin and Chocolate Bundt Cake

This is the Bundt cake I mentioned in my previous post.  I was supposed to post this first, but I wanted to share the pancakes first.

It’s a long weekend before school starts.  I wanted to bake something that my family and I can have for afternoon snack besides fruits.  Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children).  Apples and pumpkin are the only fruits that are popular during autumn season.  My youngest is allergic to apples, so that leaves me the pumpkin to make.  I thought of combining pumpkin, chocolates and  pumpkin spice.  And this is how it turned out.

I created this recipe just last night.  I was surprised that the batter separated.  Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates.   The most amazing part is how  the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got.  It’s like magic.  But, I didn’t name it that way because I just created it and I am not sure if it will have the same result.  However, I hope it does when you bake it to make it more exciting.  This cake is so divine and so moist and perfect for brunch or just a snack.  A very good way to welcome  autumn and enjoying pumpkins.  🙂

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Preheat the oven to 350 degrees.  Prepare the ingredients.

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*Note: 

  • As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture. 
  • Due to variations on all ovens, baking time may require adjustments.

Ingredients:

  • 3 cups all-purpose flour
  • 1 (15 oz) can pumpkin puree
  • 2 cups firmly packed brown sugar
  • 2 eggs
  • 3/4 cup butter, softened at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
  • 2 cups buttermilk
  •  1-1/2  semi-sweet chocolate chips, melted and divided
  • Chocolate ganache or caramel (optional)

Preparation Methods:

Generously coat the Bundt pan with baking spray with flour and set aside.

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Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl.  Mix to combine.  Set aside.

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Melt the chocolates.   Add the chocolates in a double boiler.  Place it on top of a pot with water over low heat. Stir until all chocolates are melted.

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In a stand mixer, cream together butter and sugar.  Add the eggs and beat for 5 seconds.

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Add the pumpkin and beat until just combined.

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Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture.  Mix until just combined.  Add the rest of the flour mixture and buttermilk.  Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed.  Do not over beat or you will end up with a chewy cake.

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Pour half of the batter into the Bundt pan.

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Add half of the melted chocolates to the batter.

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Swirl with a knife.  Add the remaining batter and do the same.   Note:  I added cinnamon sugar on top along with the melted chocolates.  You can add them too if you want.  Just mix 2 tablespoons sugar and 1 tablespoon cinnamon.  Sprinkle on top of the batter first before adding the melted chocolates.  Swirl and bake for 55 minutes to 1 hour.*

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This cake is so moist and dense.  Let it cool for at least 20 minutes before removing it  from the pan.  Cool completely in a cooling rack before cutting.  Drizzle with chocolate ganache or caramel if you prefer.  I would love to have drizzled it with chocolate ganache, but I was very impatient.  I wanted to taste it before I went to bed.  It was very late in the evening when it was done baking.  I wanted to get my zzz…. 🙂

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Serve a la mode or by itself with a cup of tea.   Enjoy 🙂

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Spiced Chocolate Chai Latte

I was surprised how chilly it was when I went for a jog this morning.  It felt like fall.  Fall in summer?  I was thinking oh, no! Not yet!

As I was jogging, I thought about my husband’s favorite winter drink I created years ago; the Spiced Chocolate Chai Latte.  When the weather was extremely cold, my  husband would call me up on his way home and asked me to make this drink.

We just relocated to a new place from Fairfax County and Mr. M and I were invited to our neighbors home for a chat.  The lady of the house served us homemade Chai tea.  It was quite delicious and comforting.  That’s when Chai flavor became our favorite.

Well, after taking a cold shower, I felt rather cold, so instead of drinking orange juice, I made a cup of our favorite hot drink, Chocolate Chai Latte.  A sip and I wanted to just sit down and read a book while drinking this flavorful beverage.  It makes you feel warm just looking at the picture, doesn’t it?  Mm…RSCN6975

Ingredients:

  • 2 1/2 tablespoons of Pacific Chai Spice Latte mix
  • 1 tablespoonful chocolate flavor protein powder or Ghirardelli sweet ground chocolate and cocoa chocolate mocha flavor
  • 1 teaspoon freshly grated nutmeg, plus more for garnish.
  • 3 tablespoons half and half or low-fat milk
  • 1 teaspoon cardamom spice
  • 1 cup boiled water
  • whipped cream

Directions:

  1. Add the first five ingredients in your favorite cup
  2. Boil 1 cup of water and pour into the mixture. Stir to combine.
  3. Topped with whipped cream and sprinkle with freshly grated nutmeg. Enjoy!

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.  Thank you.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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The Ultimate Hot Chocolate Oatmeal

Chocolate lovers, you would want to add this to your recipe collection.  Oh, so good!

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I’ve been reminiscing about my childhood lately and I can’t help but think about my parents, especially my mother.  I am so grateful for her perseverance with teaching my siblings and I how to cook and be responsible.  As a child, I just wanted to play with my  friends.  My mother was resolute when it came to teaching and discipline.

A mother’s cooking is special because it will stay in a child’s memory for the rest of her life.  It’s breakfast time and I was thinking about what to eat, preferably something that will give me that “pick me up”  feeling.  I remember my mother made this delicious chocolate oatmeal.  I was craving it, so I decided to make my own version using the Godiva hot cocoa that my friend gave me or the Ghirardelli premium hot cocoa chocolate mocha flavor.  Mmm…

You have probably tried everything there is for breakfast, right?  Well, you haven’t tried this.

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Ingredients:

  • 1 packet (1.58 oz.) of instant Quaker Weight Control Banana Bread oatmeal (has 7 g protein, 6 g fiber, 1 g sugar) or an oatmeal of your choice
  • 1 tablespoon Godiva hot cocoa or Ghirardelli premium hot cocoa chocolate mocha flavor
  • 1 cup water
  • Fried plantain
  • Fresh mango cubes
  • Toasted coconut
  • 1 oz. Ghirardelli dark chocolate, melted

Directions:

  1. Add water to a small sauce pan and bring to a boil over medium heat.
  2. Add the Godiva hot cocoa or Ghiradelli premium hot cocoa chocolate mocha and oatmeal. Stir.
  3. Cook for 2 -3 minutes, stirring frequently.
  4. Serve in a bowl with the mango and plantain.
  5. Sprinkle with toasted coconut and drizzle with the melted dark chocolate.  Serve immediately.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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