Hot Chocolate Recipes
I came across a recipe for hot chocolate and red wine – combined – while looking for a variety in hot chocolate recipes. Dark chocolate and red wine. Together. I had to try it immediately. All you need is milk, a dark chocolate candy bar or chips, and red wine. Add whipping cream to the list if you want whipped cream. If you don’t happen to have dark chocolate in the house you can substitute any hot chocolate you do have. A few curls of chocolate or a sprinkling of spice at the end adds to the decadence.
A note to On The Fire listeners – I’ve added the vanilla to the recipe. That little extra flavor makes a difference.
Another Homemade Hot Chocolate Recipe
1/4 cup unsweetened cocoa
1/2 cup sugar
1/3 cup water
4 cups milk (cow, goat, almond, whatever you like)
1 tsp vanilla
Bring the cocoa, sugar and water to a boil, stirring continually. Carefully mix in the milk, continuing to stir. Continue to heat until the milk is hot but not boiling, remove from heat, and then stir in the vanilla.
I enjoy a glass of wine before dinner if I’m still writing. On the coldest days of winter I’ll switch to Dark Red Hot Chocolate. Take note of the garnishing in the recipe, and if you have suggestions of your own, please leave them in the comments.
With these hot chocolate recipes there’s a nice way to unwind at the end of the day before turning in for a long winter night’s nap. Enjoy!
Mincemeat cookies? Really? ohh…no, thanks. I don’t really like mincemeat. “You’ll like these,” Erin Merrill said as she nudged the plate across the table a few inches. I resisted for a while. Erin looked from me to the cookies and back again several times, nudging them now and then. “They’re gooood.” Erin’s convincing, and as mom to my favorite little guy, she’s kind of hard to resist.
She was right. These cookies are fantastic. There isn’t a lot of mincemeat in this filled cookie so it’s a great recipe for someone who thinks they don’t like mincemeat cookies, or isn’t crazy about mincemeat but doesn’t hate it, to enjoy the cookies. The cookie recipe is Erin’s. The mincemeat recipe is my Mum’s.
Mincemeat was made back in the day when refrigeration wasn’t as easy as opening a door on an appliance. Spices were used as a preservative. Mum used basic measurements. The main ingredients are in pounds, the spices in tablespoons. If you want to use a bowl for the measuring container use the same bowl, and adjust the spices to suit the amount of main ingredients.
I store these cookies in the refrigerator because they’re filling so the batch lasts a while. I like to either warm them in the microwave for 10 seconds or leave them on the counter until the reach room temperature.
and a strong cup of coffee
Erin writes a blog called …and a strong cup of coffee. What’s it like to hunt from a woman’s point of view? She shares her experiences from learning with her dad to now hunting with Dad and her husband. Erin recommended me for the spot as co-host of On The Fire, and she’s a great friend, outdoorswoman, and financial supporter of this blog. And seriously, she makes excellent mincemeat cookies.
Pumpkin Whoopie Pies
I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.
Gundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!
And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.
Blackberry Bourbon Dessert Sauce
The thought of Blackberry Bourbon Dessert Sauce makes my stomach growl. I use the sauce on cheese cake, ice cream and apple pie as well as pancakes and waffles. Thicken the sauce a little more than the recipes calls for by stirring in confectionery sugar and you have a sweet and savory glaze for donuts, cookies and quick breads. This is fantastic over a lemon pound cake, muffins and sugar cookies.
To change up the sauce you can replace blackberry juice for diced fresh peaches, blueberries, cherries and other soft fruits. Fool around with the recipe to make it suit your tastes.
Originally, this was a recipe that called for whole blackberries but the dessert sauce was disappointing because of the seeds. I decided this week to give up on the whole berry and use juice. This is a nice dipping sauce for fruit and is an interesting addition to a cheese and cracker plate. Be creative! I’d love to hear how you use the sauce.
For a non-alcoholic version you can substitute apple cider for the bourbon.