Pennies on a Platter » Serving tasty recipes into your home.
Feb
10
2012
Homemade Hot Cocoa MixI know that it’s the weekend before Valentine’s Day, so I should be posting either a dessert that is in the shape of a heart, or a recipe for a romantic dinner. If my weekend baking goes well, you’ll see Valentine’s Day cookies on the blog next week, but today I wanted to share a recipe that will help you cuddle up next to your loved one. There’s nothing like sipping on a nice hot mug of cocoa when it’s cold outside, snuggled up with your significant other (or child). Okay, so maybe that’s not exactly how I enjoy this drink every time I have it. Maybe I also like to sip on it while sitting alone at my dining room table, laptop in front of me, glancing out the window every few seconds, daydreaming about how one day I’d like to be lounging in a log cabin with this mug in hand, feet kicked up, snow falling outside, me warm inside…you get the picture. In any case, this hot chocolate mix must make its presence into your home and replace any other store-bought packets. It’s creamier and richer than any pre-mix I’ve ever tasted. What a great gift option, as well! Just package some mix into small mason jars or cellophane baggies, then gift it with written mixing instructions. I’m sure you’ll make someone’s long winter much more enjoyable if you do!
Print Homemade Hot Cocoa Mix
Prep Time: 10 minutes Total Time: 10 minutes Yield: About 20 servings Serving Size: 1/3 cup
Mix all ingredients into a large bowl. Pour half of the mixture into the bowl of a food processor and process until the chocolate is finely ground. Transfer to an airtight container, then repeat with the remaining mix. Store in the airtight container for up to 3 months. To make the hot cocoa drink, mix 1/3 cup of the cocoa mix with 1 cup hot milk. Source: Slightly adapted from Brown Eyed Baker, originally Cook's Country penniesonaplatter.com/2012/02/10/homemade-hot-cocoa-mix/Copyright Pennies on a Platter 2007 add a comment link to this post email a friend
Feb
09
2012
Frozen Coconut Coffee BitesOn your most frustrating days, having a decadent treat available right at your finger tips is always nice. This week, I’ve been experiencing issues with my blog, which is extremely frustrating because I have limited knowledge of how to fix it and my hosting company keeps telling me to contact my web developer…except I don’t have one! (Yet.) You can rest assured that in the last three days that I’ve been battling against my website problems, I have been in need of something to take the edge off… and that’s where these coffee bites came in extremely handy. Stored in the freezer, they came to my rescue and offered me the perfect bite I needed to help me relax. These are also fitting for any party where you want to serve a few miniature sized desserts. Because of the espresso, they complement just about any other sweet fare. Plate them on a cake pedestal for an attractive presentation, where they are easily snatched up by fingers, no serving utensils needed. And, as always, the best part is how simple they are to prepare!
Print Frozen Coconut Coffee Bites
Prep Time: 30 minutes Total Time: 2 hours, 30 minutes Yield: 24 bites Serving Size: 1 bite
Line 24 miniature muffin tins with mini baking cups; set aside. Dissolve the espresso powder in the boiling water; set aside. To prepare the crust, melt the butter in a medium non-stick skillet over medium-low heat. When bubbling, stir in the coconut and cook until toasted and golden brown. Remove from the heat and stir in the graham crackers. Using a 1-teaspoon measuring spoon, scoop the crust mixture into each muffin cup; pressing firmly to pack. (You will use about half of the crust mix at this time.) Place the muffin tins in the freezer while you prepare the filling, and keep the remaining crust mixture at room temperature. Meanwhile, prepare the filling. In a medium bowl, beat the cream cheese until smooth and creamy. Add the sugar, cinnamon and salt and beat until well blended. Mix in the vanilla and espresso. Remove the muffin tins from the freezer. Evenly spoon the filling into each crust-filled muffin cup. Top with a pinch of remaining crust mixture (toasted coconut), using your fingertip to lightly press topping into filling. Freeze for 2 hours, until firm. Source: Slightly adapted from Better Homes and Garden Magazine, December 2011 Issue penniesonaplatter.com/2012/02/09/frozen-coconut-coffee-bites/Copyright Pennies on a Platter 2007 |
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