We're having a record-breaking snow storm so it's time for two recipes that are sure to warm you up from the inside out. I was visiting a friend and she served homemade hot chocolate. It was delicious! Forget powder hot chocolate from a can and try making good old-fashioned homemade hot chocolate! If you're a connoisseur of chocolate, you'll love the distinct chocolate taste and prefer using quality chocolate. You'll enjoy this easy recipe...
Makes 4 to 6 servings
8 ounces semisweet chocolate, chopped
1/4 cup sugar
4 cups milk
In a medium saucepan, combine chocolate and sugar, and cook over medium heat; stir until melted, about 4 minutes. Add 1 cup milk, and whisk until combined. Add remaining milk, and whisk until combined. Cook over medium heat until milk is hot but not boiling. Remove from heat, and serve hot.
Garnish with marshmallows, if desired. Or, for something different, serve with a cinnamon stick or candy cane and let your guests stir until they achieve the desired taste.
You may want to serve these delicious Chewy Pumpkin Molasses cookies along with your homemade hot chocolate. I love soft, chewy, ginger cookies and this recipe is one of my favorites.
Chewy Pumpkin Molasses Cookies
Makes about 24
2-3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1/3 cup cooking molasses
1/2 cup pumpkin puree
1 tsp vanilla extract
1/4 cup granulated sugar
1) Preheat oven to 350 degrees. Line two large baking sheets with parchment paper; set aside.
2) In a small bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt; set aside.
3) In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in molasses, pumpkin, vanilla, and egg. Mixture might look curdled, but that's okay!
4) Add dry ingredients to the above mixture, mixing until just combined. The dough might seem a bit crumbly, but be careful not to over mix, which can cause your cookies to be dense.
5) Roll dough into tablespoon-sized balls. Roll cookie ball in sugar until coated, then place two inches apart on the baking sheets. Bake for 11-13 minutes until puffed and dark brown. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
I haven't been able to post for several days due to illness and I really missed it. I'm glad to be back to the blog and hope you enjoy these recipes.