Category: Thanksgiving/Christmas

Homemade Hot Chocolate

Home Made Hot Chocolate

 

 

 

Hot Chocolate

Who doesn’t like hot chocolate, even if it’s a little cool? Well, one of my kids, but that’s not the point. It’s delicious and easy to make and if you make it from scratch, much better than the stuff in the pouch.

This recipe uses maple syrup. You could use agave or corn syrup if you prefer, but the maple gives just a hint of woodsy without overpowering the sweet.  Also, since it uses cocoa instead of chocolate, it can properly be called hot cocoa.  You can find some here with this Amazon link.

Of course this needs marshmallows on top. We cut miniature ones from these.

cup of hot chocolate with mini marshmallows
Print

Hot Cocoa

Since it isn't really chocolate but cocoa which makes this super yum, it seems apropos to call it hot cocoa.  It is excellent and even my kids like it.  Especially good on a cold night with a fire, but really, any time you want deliciousness.  Add some big kid drink to it for an extra special touch.

Course Drinks
Cuisine American
Prep Time 10 minutes
Servings 2
Author Dann Reid

Ingredients

Hot Cocoa

  • 1 oz Sugar
  • 2 T Cocoa I prefer Dutch processed
  • 1/4 C Half and half Cream if you wish
  • 6 oz Whole milk
  • 1/4 C Maple syrup
  • 1/4 t Salt
  • 1 t Corn Starch optional

Instructions

  1. Add the cocoa, salt, sugar, half and half and corn starch to a pot large enough to hold the final product.  Whisk it all together to incorporate the cocoa into the half and half.

  2. Add the pot to the burner.  Turn to medium high and whisk while it comes to a boil.  Whisk vigorously while it boils then add the milk in two stages, letting the milk come to a boil before the next addition.  Bring back to a boil, reduce the heat to simmer and cook 3 or 4 more minutes to make sure it thickens properly.

  3. Add to cups, garnish with marshmallows and enjoy.

    This recipe can easily be multiplied to serve as many guests as you need.

Recipe Notes

Corn starch may seem an odd addition, but I enjoy a slightly thicker hot cocoa than this makes without the corn starch. If you wish, for extra cocoa goodness, add an additional T of cocoa. The extra dry powder will help thicken the cocoa and will taste extra rich.

A 1/2 t of vanilla is a nice addition or a 1/8 t of peppermint. Mint is strong and not to everyone's taste.

Italian Butter Cookies Delicious morsels from the Old Country

Italian Anise Glazed Cookies

Traditions and memories with the kids
A too small plate of Italian glazed butter cookies. I am pretty sure that is a portion. Get your own.

 

 

 

 

 

 

 

I love these cookies.  A) They are delicious and crumbly and perfectly sized for a bite.  2) They smell and taste of anise, which is one of my all-time favorite flavors.

The first time if visited my sister in Boston, I found the North End. I walked among the streets taking in all that I imagined happening there 200 years ago (not much there.  A few miles away, however, well, that’s a different story for a different recipe.)  I found a bakery and knew I had to have something, anything, made in the North End to go with dinner.

As soon as I stepped in, the smell of anise grabbed me by the shoulders and said, “Yo, I’m heah!”  Well, that was it.  I had to have two dozen cookies.  I managed to save some for my sister, who, as it happens, doesn’t like anise.  I didn’t know that.  It never came up.  So, what is a brother to do?  Eat them all.

Kitchen Tools & supplies banner

Italian Glazed Butter Cookies

h/t Joe Casottana

Delicious glazed Italian anise cookies
5 from 1 vote
Print

Italian Anise Cookies

I just love these cookies.  They are so good and I almost don't want to share.  

Course Dessert
Cuisine Italian
Servings 6 people
Author Dann Reid

Ingredients

  • 12 oz Butter, room temperature
  • 10 oz Granulated sugar
  • 5 each Eggs
  • 1.5 T Vanilla Extract
  • 1.5 T Anise Extract
  • 5 C All purpose flour
  • 5 t Baking powder
  • .25 t Salt
  • 3.5 oz Whole milk
  • Extra flour for hands

Glaze

  • 4 oz Granulated sugar
  • 2 T Light corn syrup
  • 1/3 C Water
  • 2 C Confectioner's sugar
  • 1/2 t Vanilla extract

Rainbow Nonpareils

Instructions

  1. In a separate medium bowl, sift together the flour, baking powder, and salt.  Heat oven to 350 degrees F.

  2. In the mixing bowl, paddle butter with the granulated sugar until creamy. Add eggs one at a time and then the flavoring.

  3. Add a quarter of the flour mixture to the butter mixture, mixing to incorporate. Add one-third of the half and half and mix. Gradually add and repeat the process until all the ingredients are incorporated. Mix just to combine after each addition.

  4. You will end up with sticky dough. That's expected.

  5. Wrap the dough into a disc shape and refrigerate for 30 minutes.

    Prepare the glaze. In a small saucepan whisk the granulated sugar, water, and corn syrup together. Heat over medium heat, stirring until the mixture comes to a boil. Boil for 30 seconds. Remove the pan from the heat, add the vanilla. Let the mixture rest till warm, like bathwater.

  6. Transfer the sugar base into a mixing bowl. Gradually mix in the confectioner's sugar with the whisk attachment until smooth.

  7. Place a few tablespoons of flour in a small bowl (for dusting your hands). When the dough is chilled, use a small disher to measure out some dough. With floured hands, roll the dough into a 2-inch ball and place it on the baking sheet. Continue scooping and rolling, dusting your hands each time. Place the cookies two inches apart on the pan. Refrigerate the dough whenever it gets too soft to work with.

    Bake the cookies at 350 degrees F for 10-15 minutes, until the tops are set, and the bottoms are lightly browned.

  8. Let the cookies rest for a couple of minutes before placing them on a cooling rack.

  9. Save the glazing process for after all the cookies are baked. When the cookies are completely cooled, you can glaze them. One at a time, dip the cookie in the glaze and immediately sprinkle it with nonpareils. (Don't put on too many, or the colors will bleed.) Place the glazed cookies on a cooling rack and set it over a parchment-lined or wax-paper-lined pan to catch the drips. It will take about 4 hours for the glaze to fully dry, so wait to store or package the cookies.

    Once the glaze has dried, store the cookies covered at room temperature for up to a week. Hahahahh! Yeah, right. I mean, yeah, a week.

  10. If you store them in a plastic container, the cookies will become very moist. Instead, use a paper lunch sack or a plate covered loosely with plastic wrap.

  11. Any leftover glaze can be kept at room temperature for three days, then refrigerated for a week.

Recipe Notes

The icing seems a tease.  It wasn't enough.  Test your own versions but a slightly smaller quantity of powdered sugar will make it a bit more fluid.  It's great glaze, just the recipe seems to make too little.

Of course, the kids will love that these cookies A, are cookies and 2, have sprinkles.  So, don’t disappoint the kids.