8 cups water
3 cups dried milk
1/3 cup non-dairy coffee creamer
1 cup instant hot chocolate mix (the kind you mix with milk, not water)
Pour water into 3 quart slow cooker. Gradually stir in dried milk until blended. Cover; cook on high for 2 to 3 hours, or until milk is hot. Stir in coffee creamer and hot chocolate mix. Turn on low until serving time, up to 3 to 4 hours. Serve in mugs topped with marshmallows.
Makes 10 to 12 servings.
Chocolate Peanut Butter Pie
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon banilla extract
2 tablespoons peanut butter
1 square (1 ounce) semi-sweet chocolate, melted
1 graham cracker crust (9 inches), baked
In the top of a double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milkand cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks; return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cool for about 10 minutes. Divide mixture in half. To one portion, stir in peanut butter; mix well. To the remaining portion, stir in melted chocolate. Allow mixtures to cool completely. Fill pie crust with peanut butter mixture, then chocolate mixture. Chill for 2 to 3 hours. Just before serving, top with whipped cream and nuts. Store leftovers in the refrigerator.
To enjoy a crispy crust, serve pies prepared with graham cracker crusts the same day they are prepared. Frozen ice cream pies are the exception.
Makes 6 to 8 servings.
This week I am participating in Linda Hills prompt for stream of consciousness saturday.
Your Friday prompt for Stream of Consciousness Saturday is tin. Use it as a word or find a word with tin in it, and base your post on that word. Bonus points if you start your post with that word. Enjoy!
We have a ton of chocolate in our house. Well, because its christmas! Chocolate is everywhere at christmas.
My fave are the tins of roses, cadburys roses. Yum yum!
My favourite kind of sweets in the tin are the ones with the nuts in them. Or the coffee ones. Oh heavenly doesnt even begin to cover how delicious I find them.
I am eating way too much chocolate though. My diet has gone out the window. But the thing I keep saying to comfort myself is, its christmas! Everyone has some treats at christmas time!
Did you know though the tins they use to use for roses, metal tins, they no longer use? Now they come in plastic tins! And another thing, all the wrappers on the sweets have changed too!
I still love them though! It doesnt deter me from eating them thats for sure!
I hope you all have a wonderful christmas, a christmas full of good food, and many, many treats!
Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.
Moist Chocolate Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Mocha Frosting (see below)
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda; add the mayonnaise mixture and beat until well mixed. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost with Mocha Frosting. Store in the refrigerator.
Do not substitute light or low-fat mayonnaise for regular mayonnaise.
Makes about 1 1/2 dozen cupcakes.
3/4 cup powdered sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch of salt
1 1/2 cups whipping cream
Combine powdered sugar, cocoa, coffee and salt in a mixing bowl. Stir in cream; Cover and chill mixture along with beaters for 30 minutes. Beat frosting until stiff peaks form.
Makes enough frosting to frost a 2 layer cake or 1 1/2 dozen cupcakes.
Oatmeal Chocolate Chip Cake
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1 cup sugar
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips, divided
3/4 cup chopped walnuts
In a mixing bowl, pour water over oatmeal. Let stand for 10 minutes. Add brown sugar, sugar and butter, stirring until butter is melted. Add eggs, one at a time, beating well after each addition. Sift together flour, cocoa, baking soda and salt. Add to batter; mix well. Stir in half of the chocolate chips. Pour into a greased 13 by 9 by 2 inch baking pan. Sprinkle walnuts and remaining chocolate chips on top. Bake at 350 degrees for 40 minutes, or until a toothpick inserted into center comes out clean. Cool in pan on a wire rack.
Makes 12 to 16 servings.
Milky Way Ice Cream
16 ounces Milky Way candy bars
1 quart whipping cream, divided
1 1/2 quarts milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
In a double boiler, melt candy bars with half of the cream. Beat together eggs and remaining cream; whisk in melted chocolate. Cook and stir for 5 minutes. Cool. Beat together milk and pudding mixes; fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2 to 4 hours before serving.
It is important to chill the cooked egg mixture thoroughly before placing it in the ice cream maker to freeze. The colder the mixture, the faster it will freeze and the creamier the ice cream will be.
Makes about 3 quarts.