Tuesday, February 17, 2015

Its been way to long....and hot cocoa!

.......and I probably won't be posting very regularly for a while.  Life just kind of got in my way and probably will continue to do so. In the meantime I have a pretty awesome Hot or rather Haute Chocolate Recipe to share. 

The recipe is from a blog I follow, Full Disclothsure, who if you watch Grimm you might recognize as Adalind.  Claire has a really cute blog and seems really down to earth and she actually lives in Portland. 

Hot Chocolate from the store can be pretty filled with unpronounceable ingredients.  This recipe is so simple and produces some really delicious results. 

1 cup sugar
6 ounces unsweetened chocolate  - I used Ghirardelli 100% Cacao Bars I found at Whole Foods. If you want to use a less than 100% cacao bar, reduce the sugar.
1 cup unsweetened cocoa powder – I used Droste – but you can also find Ghirardelli in powder form.  I probably wouldn’t use Hersey’s. But that’s my personal preference.
1/2 cup nonfat dry milk powder – I used Bob’s Red Mill
5 teaspoons cornstarch
1 teaspoon vanilla extract
3/4 teaspoon kosher salt

I actually doubled this recipe in my beast food processor, a single recipe makes about 4 – 8oz jars.

Combine sugar, cornstarch, cocoa powder, salt and dry milk powder and pulse until combined.

Break up the chocolate bars into small chunks. I put mine in a ziplock and pounded it with a meat tenderizer. Seemed to do the trick.  

Slowly add a few chunks of the chocolate at a time, and pulse, you don’t want to overload the blade. It took me about 20 minutes to get mine incorporated.   Then add the vanilla and pulse for a few more seconds.

Scoop into mason jars and make labels (I just printed mine and cut them into circles the size of the mason jar lid). 

One Word of Caution - it can make a bit of a mess - as you can see by the photos..... cocoa does have a tendency to explode a bit, so proceed with caution if you end up doubling the recipe. Enjoy! 

Haute chocolate mix
Whisk ¼ cup mix into
1 cup warm milk, enjoy!

Friday, July 25, 2014

I lied!

I cannot even believe it. Summer is nearly over.  I lied when I said I would be posting more, because clearly I haven't been.   Sometimes life just gets in the way. I am hoping my joy for blogging returns soon, but lately I just haven't found the time or passion to blog.   

In the meantime I have been creeping on other peoples blogs and here are some of the projects on my todo/make list. 

Refridgerator Pickles, um yum, I cannot wait to make these! 

Photo: Erika Sears - A Tiny Rocket

This totally adorable travel bag  for sorting your dirty and clean items while traveling.  Such a great idea! 
Photo: Suzannah - Adventures in Dressmaking

French Onion Pasta, I have already bookmarket this for when the weather starts to cool down (with GF pasta of course!)
Photo: Joy the Baker

Hope you are enjoying your summer! 

Sunday, May 11, 2014

Baba Ghanoush

Well Hello There, 
As you may have noticed I have been a little bit absent from the blogging world recently. But I am happy to announce this semester has finally come to an end and I plan on sharing a few recipes and home projects this summer. 

To celebrate the end of my many months of hard work,  here is a delicious recipe for baba ghanoush.  I love both hummus and baba ghanoush, but there is just something I like about the baba ghanoush more, maybe its the smoky flavor?  

Its gluten free, vegan, paleo, and just delicious. 

You can serve it with pita bread or veggies, or spread on a wrap or sandwich. 


Adapted from The Shiksa Blog
3 small eggplants
1/2 cup tahini
1 tsp crushed garlic (I was lazy and used the jar variety) 
1/4 cup lemon juice 
salt to taste
couple pinches of cumin

Step 1:
Roast your eggplants.
The best way to do this is to wrap them in foil and place them on a hot grill or BBQ for 45-60ish minutes, turning every 10 minutes so that each side gets to feel the heat. 
Choose medium to small eggplants - I used 3 smaller ones for this recipe and it made about 2.5 cups. 

Step 2: 
One the eggplants are nice and roasted, they should be very squishy when you try and pick them up (with tongs) they are ready.  

Remove the foil and the skin, discard them, and scoop out the pulpy insides and place them in a bowl. They might have some water come out of them. I like to leave the liquid in there because it imparts the nice smoky flavor. 
Place in a bowl to cool, I left mine in the fridge overnight. 

Step 3: 
You can do this either by hand, with a stick blender or a food processor (which is what I used)
Blend together the eggplant pulp, lemon juice, tahini, garlic , cumin and salt.  I added a little more garlic and lemon to suit my taste. 

To serve drizzle with olive oil and paprika.