Posts tagged ‘honey’

September 25, 2010

Hot Chocolate

by horseradishsauce

I woke up this morning and it was fall outside!

When I opened my fridge, I saw a carton of milk I had bought this week to use in the red velvet cake. I bought it at Wal Mart because I was in a hurry, and Wal Mart milk always goes bad. So I figured I should drink some of it before it rots. Before I poured the glass, I thought I’d see what a little cinnamon in milk does. Then I remembered one of my friends asking me if you could make hot chocolate from cocoa powder. I’ve seen recipes before but I’ve never really tried. So I added some cocoa powder to the cinnamon, and a bit of honey and chili powder. I poured in the milk and heated it up and out came hot chocolate!

I bet it would be good with a lil cardamom.

Hot Chocolate (single serving)

  • 1 tbsp unsweetened cocoa powder
  • 1/2 tbsp cinnamon
  • 1/4 tsp chili powder
  • 1/2 tbsp honey
  • 1.5 – 2 cups milk–regular, soy, rice, almond, etc

Put everything but the milk in your mug. Add about 1/3 cup milk to the mug. You can stir it a bit; it probably doesn’t make much difference. Heat it on High for 30 seconds. Sir it vigorously until all the clumps are gone and it looks like thick chocolate milk. Now, if you want hot chocolate, add the rest of the milk and heat it up for another minute. If you want chocolate milk, add the rest of the milk, stir and enjoy!

By the way, you might get some clumps on the bottom just like if you use instant cocoa. You never know…

August 31, 2010

Adaptable & Chewy Homemade Granola Bars

by cillefish


Here’s my take on someone else’s take on a granola bar recipe by King Arthur Flour (I hear their whole wheat muffins are knockout, too). Eventually I’ll get around to trying those granola recipes from a few weeks ago; I’m sure some of them would be great as bars …

Easy, Chewy Granola Bars

Makes: 1 small pan

  • 1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats. I think you can get away with normal oats if you triple the water?)
  • 1/2 to 3/4 cup granulated sugar (use more for store-granola-bar-sweet. I wanted way, way, less, so I substituted this with 2 packets of Splenda and added a tablespoon of maple syrup later)
  • 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor, blender, or mortar and pestle) I used the mortar and pestle, and added the 1/8 cup rice flour I had made ages ago.
  • 1/2 teaspoon salt (I omitted it; the PB has enough salt)
  • 1/4 teaspoon ground cinnamon
  • Smidgin of freshly ground nutmeg
  • 2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces – I did 2/3 cup slivered almonds, 2/3 cups walnuts minced fine, and just under 2/3 cups finely chopped coconut. It came out cohesive but a little dry; you need some fruit in there to make it really “chewy”)
  • 1/3 cup peanut butter or another nut butter, optional (I used chunky peanut butter)
  • 1 1/2 teaspoon vanilla extract, optional
  • 6 tablespoons melted butter
  • 1/4 cup honey, maple syrup or corn syrup (I did honey, half safflower and half sage since I like that darker, nuttier taste. Sage is on the light side; safflower is pretty strong, so if you use all-safflower, might want to cut down on this and up the water a bit.)
  • 2 tablespoons light corn syrup (I used 3 of light maple syrup)
  • 1 tablespoon water (I forgot this part. oops)

1. Preheat oven to 350° F. Line an 8″ x 8″ x 2″ pan with parchment paper; lightly grease it with the paper from the butter.

2. In one bowl, combine all dry ingredients; in another, smaller one, all wet (peanut butter is wet). Mix each thoroughly; for the wet, mash the peanut butter so it incorporates as much as it can. Thoroughly mix the wet into the dry.

3. Put mix into parchment-lined baking pan and press down using the back of a largish spoon, saran wrap, or your hand covered with a sandwich bag (or your hand, if you don’t mind losing some of your creation on your hand and having to lick it off). Bake for 30-40 min until golden brown on edges. They can be dark / toasted-looking, depending on what you put into it — when they’re done, they should give a little in the middle, and still be softish from the heat, but they should have hardened up enough that it’s reasonable to think they’ll harden completely when they’ve cooled.

4. Cool completely on a cookie rack; if it’s necessary, chill in fridge 30 min to ensure they’re totally cool. Cut with a serrated knife. To store, wrap individually an keep in an airtight container in fridge. They freeze well.