Tag Archives: recipes

Crazy Good Hot Chocolate Mix!

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This is a great gift! Who wouldn’t love you forever if you gave them a jar of yummy chocolatey creamy hot chocolate mix? Nobody that’s who, especially if you put cute mini marshmallow in it too!

I love good hot chocolate. But rarely does a coffee shop get it bang on. My brother(with my help as taste tester-yay! best job EVER!) found the perfect chocolate for his customers. This mix(tested/tweaked extensively by me for your pleasure) evokes the same memory I had back then, tasty, rich and creamy. YUM!

If you can get your hands on Nido full fat dried milk please do, otherwise a tin of Marvel(or similar) will suffice(and me a tad healthier).

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What you need:

This amount of mix makes between 9-10 mugs of hot chocolate.

1 cup Dried milk powder

1/3 cup Cocoa

1oz Chocolate pudding mix(such as Jello)

1/2 cup Sugar

39g Chocolate(of at least 70%) I used one Taza Stoneground Organic Orange Chocolate disc  from  The Stateside Candy Co online

A few drops of Orange oil(available in most supermarkets)

What to do:

First grind your bar/block of chocolate. I used my trusty coffee grinder for this but you can use your processor too. You want it as fine as a powder (“fine” on my grinder).

The next part is so easy that I’m not even going to add photos or even much in the way of instructions.

Stick the ingredients in a food processor(even easier if you are already using one!) and whizz to mix up.

Seriously, this is the easiest “recipe” ever, but brilliant all the same. There are endless ways to tweak the mix, and with the variety of Taza flavours it could get very interesting !

To make up the hot chocolate put two well rounded tbsp in a mug add little hot water(yes really) and mix to a paste. Make up to a full mug with warm milk OR if you’re feeling virtuous and healthy(ish) you can make up with all water.

Remember to attach a note if you’re gifting this(unlike me, who got all caught up in how brilliant this was and then had to text everyone afterwards. Don’t be me.) & then make up another batch(or three) to gift to yourself!

🙂

Maple, Vanilla Cheesecake

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It was the weekend, so in celebration of the fact I decided to make a cheesecake. We love cheesecake in our house it’s true, in fact my hubby even wrote a song about it(true story)!

I had some Borders Biscuits Butterscotch Crunch(baked in the lovely Scottish Borders hence the name) in the pantry so this was my starting point. The pain of having to crush these beauties(they are probably my favourite biscuit) was only do-able because I was pretty sure it was going to bake my crust a-MAY-zing! Without being all trumpet blowing etc, it WAS amazing!

Here’s what I used:

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Crust:

1 x (150g) packet Butterscotch Crunch

100g pecans

75g butter(I used normal butter not the spreadable kind I put in the photo! My bad. Use regular butter, though to be fair I am not sure it would have make a big difference if I had used spreadable)

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Here’s what I did:

  • Put the pecans on a baking tray and toast in the oven for about 8 mins at 180c.  Really do this, it’s totally worth it from a taste point of view!
  • While the nuts are baking,  whizz up the biscuits in my food processor, you could do it the trad way with a plastic bag and a rolling pin, if you are feeling all angsty and stuff. Just do what you need to do! Remember though you don’t want it all to be too small, some bigger pieces in the dust is a good thing. Texture is your not the enemy here!
  • Tip the crumbs into a bowl, then blitz the nuts the same way.
  • Melt the butter and add to the pecan/ biscuit crumbs. Mix.
  • Put the buttery crumbs into your pan(a springform one is best, I use a 8″ round one) which you have lined with parchment, or at the very least given a good buttering/oiling. Press into the base and up the sides of the tin by about 2-3 cms. Put into the fridge to set.

Filling:

3/4 can of condensed milk

300g Philadelphia cheese

1 egg

Vanilla extract

Maple syrup

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Here’s what I did:

  • Whip up the cream cheese until fluffy. Slowly pour in the condensed milk, mixing as you go. Once completely combined, add the maple syrup and vanilla. Beat again. Add the egg and beat until just combined, you don’t need to whip the heck out of it here!
  • Pour in the crust ad place in the oven(set at 180c/350f/ gas ) for 25 mins after which check for  the jiggle. We want a soft wibbly middle but not a full on wobble! Once you’re happy, turn off the heat leaving the cheesecake inside but open the door a crack. After an hour take the cake out and put on a cooling rack to continue cooling.
  • Once cooled(at least 3 hours, it’s worth it honestly!) slice. The best way to do this is with a warmed knife, wiping the blade between each cut.

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I urge you to go and make this right now! It’s not only REALLY tasty but quick, and pretty much no fail- what more could you wan’t? 🙂

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Belleaukitchen’s Random Recipes

Ok so here’s the challenge;

step one: take newly gifted Xmas cook books(for me that’s GBBO Everyday, Great British Baked by Mary-Anne Boermans & Baking by Dorie Greenspan)

step two: randomly select a book

step three: randomly select a recipe

step four: cook/bake recipe

step five: blog link & tweet about it

simples!

Fancy joining in? Here’s the handy dandy linky bit for Dominic’s Random Recipes challenge

 🙂
UPDATE: my tiny helper, the toddler, helped me “choose” my recipe picked out of dorie’s book(well, if you were two & a half wouldn’t you pick the biggest book too?) the recipe on page 77 Sugar Topped Molasses Spice Cookies!