Recipes

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Dark Chocolate Sea Salt Almonds

Published March 4, 2016 by Ch'kara

This recipe sounds yummmm.  It comes from Sally’s Baking Addiction.

A chocolate treat to feel good about!

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about! sallysbakingaddiction.com

New post up in my photography section today! Warning: it’s exploding with summer. And for this new post? Well, I’m really, really excited about this “recipe.”

For many reasons!

(1) Chocolate.

(2) It’s DARK chocolate. ♥

(3) Simple. 4 ingredients.

(4) Wholesome and healthy. Well, compared to skillet brownies at least.

(5) Sweet and salty! Sweet and salty!

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds that Marie brought with her when she visited. Aka the snack I COULD NOT STOP EATING. Have you ever tried them before? If so, you know the struggle.

Dark Chocolate Sea Salt Almonds

Turns out, making them at home is cheaper. Don’t know if that is a wonderful or terrible (dangerous) thing. Oh, and homemade always tastes better than store-bought. Case in point.

The number one ingredient is, duh, almonds. Since there are so little ingredients in this snack, make sure you’re using high quality. The almonds? Diamond of California. No ifs, ands, or buts. Fresh, unsalted, nutrient-dense whole almonds. Doesn’t get much healthier than that! And now, the chocolate.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about! sallysbakingaddiction.com

I’d like to take a dip in there myself!

Whoaaa. That sounded really awkward. You know what I mean.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about! sallysbakingaddiction.com

Remember, quality ingredients are key. Use pure chocolate (not chocolate chips). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool = this 3-piece dipping tool set. These inexpensive tools will be your lifesaver when you begin making Sally’s Candy Addiction recipes next month! I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and turbinado sugar (I use Sugar In The Raw). Any coarse sugar works! I loooooove the added crunch the sugar gives and the flavor balance of the sea salt. The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about! sallysbakingaddiction.com

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about! sallysbakingaddiction.com

Only 4 simple, convenient ingredients transformed into something extraordinary. And within minutes too! Plus, they’re a good source of protein, energy, and let’s not forget all that glorious sweet and salty crunch. Mmm. Seriously, make these today.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥

Dark Chocolate Sea Salt Almonds

Yield: 1 and 1/2 cups

Prep Time: 25 minutes

Total Time: 1 hour

Print Recipe

A chocolate treat to feel good about!

Ingredients:

  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups Diamond of California whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar (or any coarse/raw sugar)

 

Directions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
  3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
  4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
  5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Moroccan Mango Chicken

Published September 8, 2015 by Ch'kara

Last night I made Moroccan Mango Chicken and YUMMMMMMMMMMMMMM

Moroccan Mango Chicken

Mango Moroccan Chicken

 

Ingredients

3 tablespoons coconut oil

2 onions cut into quarters

4-6 cloves of garlic, coarsely chopped

1 tablespoon Garam Masala

2 dried cayenne peppers, crushed (or ground cayenne)

1 tomato cut into quarters

2 mangoes, coarsely chopped (or a tin of mangoes, drained and chopped)

1 – 300g tin coconut milk

3-4 skinless chicken breasts, roughly diced

Sweet potato (optional) cut in chunks and pre-cooked

Instructions

If you have a tagine cook in that otherwise in a large flameproof dish heat oil over medium heat. Add onions and cook, stirring frequently, for 5 minutes. Add garlic and cook, stirring often for 1 to 2 minutes or until onion is soft. Stir in Garam Masala Spice and cayenne.

Add tomato, mangoes and coconut milk. Bring to the boil, stirring constantly. Add chicken and stir to combine everything. If adding sweet potato add now. Cover with lid and let simmer for about 35-40 minutes or until chicken is cooked. Check every 15 minutes or so and stir through.

Serve with rice.

This recipe is quite spicy if you want it less then use less cayenne.

Serves 3-4

Twin Chocolate and Hazelnut Slice

Published July 13, 2015 by Ch'kara

Here is a really yummmmmy chocolate slice.  Really easy to make and decadent to eat.

Twin Chocolate and Hazelnut Slice

 2015-07-13 05.38.09

Preparation Time: 15 mins plus 45 mins chilling

Cooking Time: 10 mins                                Serves: 16

Ingredients:

Cooking oil spray, to grease

250g Shortbread biscuits

2 tablespoons cocoa powder

100grams unsalted butter, melted

400grams dark chocolate (70%) cocoa, finely chopped

275mls pure cream

1 cup hazelnuts, toasted, roughly chopped

100grams milk chocolate (40% cocoa) finely chopped

Instructions

Grease a spring form (loose bottom) tin with cooking spray.

Put biscuits in a large zip-lock bag and crush with a rolling pin until fine crumbs form. Transfer to a bowl and stir in cocoa and melted butter. Press into bottom of tin and chill until firm.

Meanwhile, put dark chocolate in a large heatproof bowl over saucepan of simmering water and stir until half melted. (or melt in microwave) When half melted set aside.

Pour 200ml of the cream into a small saucepan and bring to the boil over medium heat. Add to dark chocolate whisking until smooth. Whisk the mixture until thick and aerated. Fold in ¾ cup of the hazelnuts, then spoon onto biscuit base and smooth surface. Chill until firm.

Heat remaining cream in a small saucepan. Once boiling, remove from heat and whisk in milk chocolate until smooth. Transfer to a bowl and put in fridge for ten minutes or until slightly thick and spreadable. Spread chocolate mixture over slice and scatter with remaining hazelnuts. Chill for at least 10 minutes until set.

Serve with cream or icecream.

 

The recipe called for a 30 x 8 cm rectangular loose-bottom fluted tart tin, but I couldn’t find one so used this one and it worked fine.

 2015-07-13 08.37.31

 I always do a blessing on whatever I am making, I did this one once I had finished.

General Ingredient Blessing

Put your hands over the ingredients of any dish. Envision pure light entering the ingredients. Circle palms five times over the ingredients and say:

From the East, the air brings wisdom

From the South, the fire brings creation

From the West, the water brings love

From the North, the earth bring stability

From the Center, Spirit brings blessings

Tap the counter three times and say:

The love is sealed

Piña Colada Smoothie With Flavoured Spirulina

Published June 29, 2015 by Ch'kara

This is reblogged from Eat Drink Paleo and though it was yumm so, here it is.  I may add some rum to it if I try it in the afternoon.

Piña Colada Smoothie With Flavoured Spirulina

Paleo_pina_colada_smoothie

Piña colada is one of those cocktails that we hate to admit we like, even the boys. Yes, it’s kitsch and slightly juvenile but we love the way this coconut pineapple thirst-quencher tastes of summer and beach holidays. I wanted to bring some its tropical paradise qualities into my morning so I decided to make an alcohol-free version with the added bonus of some green superfoods. Behold my paleo-friendly, spirulina enriched, virgin piña colada smoothie!!!

As well as using frozen bananas, pineapple and coconut cream, I wanted to inject this drinks with a few extra nutrients and add some green superfood powder. I’m a fan of spirulina powder as it’s super rich in antioxidants and immune boosting nutrients, but I have to say that it can often ruin a perfectly delicious smoothie with its grassy marine flavor (a little goes a long way and I am usually happy to put up with the flavor to get the extra benefits). However, this time I was using a different type of Natural Tropical Flavoured Spirulina powder from Nature’s Way and for the first time ever (yes, I have tried a few spirulina powders in the past), it actually mixed in seamlessly with my smoothie, and even complimented my cleverly chosen flavours.

This particular flavoured spirulina powder is naturally flavoured with pineapple and slightly sweetened with stevia, which means no added sugar or preservatives and the overall flavor of the powder is much milder and more pleasant. The colour is still vivid forest green but I like that.

I also tried this powder in a couple of other shakes and it works well with berries and cacao as well, you could simply mix it with water.Of course, you can use regular spirulina powder if you can’t find Nature’s Way Superfoods version in your area (in Australia it’s available form Woolworths and Health 365). The smoothie will also work well with wheatgrass or other mixed superfood powders, or you can add some spinach leaves.

You can serve this as a drinking smoothie in glasses or in a bowl with added nuts, coconut flakes, bee pollen etc. I hear smoothie bowls are all the rage at the moment. Enjoy as part of your breakfast or as a treat. AND, if you own a powerful blender like Vitamix, you can try freezing both bananas and pineapple and making this into a creamy ice-cream dessert. Trying that next!

paleo_pineapple_smoothie

Piña Colada Smoothie With Spirulina

Author:
Irena Macri
Recipe type: Smoothie
Serves: 2
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 6 pineapple slices + short bamboo skewers (I cut my longer ones to make them shorter)
  • ½ teaspoon of coconut oil for frying
  • 1 large banana, diced and frozen
  • ⅔ cup diced ripe pineapple
  • 1 cup coconut cream
  • 1 teaspoon spirulina powder (I used Nature’s Ways SuperfoodsTropically Flavoured Spirulina)
  • 1 tablespoon lime or lemon juice
  • couple of ice-cubes
  • coconut flakes, nuts, and seeds for garnish
Instructions
  1. Pierce pineapple slices onto two skewers and pan fry in coconut oil over medium-high heat (about two minutes on each side, until golden grill marks appear). Set aside.
  2. Add the frozen banana, pineapple chunks, coconut cream, flavoured spirulina powder and lime juice to a blender or a food processor. If making as a drinking smoothie, add ¼ cup of water or coconut water to make it thinner, otherwise process until smooth and thick. Add the ice-cubes if you like it colder and thicker, and whiz a few more times until the ice is incorporated. Serve in glasses or bowls, as you wish. Garnish with some toasted coconut flakes or a handful of nuts and seeds and grilled pineapple skewers.

More with Nature’s Way Superfood powdersI have also tested and played around with other superfood powders from Nature’s Way Superfoods. You can check out my chia and coconut bircher porridge, in which I used their Super Greens + Wild Reds powder, or my nut-free chocolate and strawberry muffins with their Super Greens + Cacao powder.

paleo_pina_colada_virgin

You can also serve this as a smoothie bowl topped with extra nuts and seeds.

Prosciutto and Pesto Roll Ups

Published April 21, 2015 by Ch'kara

This is a great recipe that is always popular when you have guests over.  I always use “chilli pesto” because we are chilli fiends.  You can use regular pesto but I found it a bit bland.  You can add anything to give it some Ooomph if you don’t like chilli.

2015-04-17 11.46.29

Prosciutto and Pesto Roll Ups

Preheat oven to 200c

Ingredients

Frozen puff pastry sheets

Jar of pesto (I use chilli pesto)

Packet prosciutto (about six slices)

Grated parmesan

Method

Partly thaw three sheets of Frozen Puff pastry and spread with pesto (I use chilli pesto)

Lay two slices of prosciutto on each and sprinkle grated parmesan over them.

Roll up firmly, cut into 3cm thick slices and place cut side up onto a baking paper lined tray.

Bake for 15-20 minutes, until golden and crisp.

When cooled keep in an air tight container. Although I make these when guests are coming and they are so popular they never quite make it to the container.

2015-04-17 11.22.40

2015-04-17 11.14.51

Moroccan Chicken Soup

Published March 8, 2015 by Ch'kara

Well, although it’s summer here in Australia, where I live in the mountains it seems that summer has gone and has by-passed autumn altogether.  For the last few days it has been cold and raining and the mountain is covered in mist, which of course is lovely.  To that end I thought we needed some thick hearty soup.  This is one of my favourites, hope you try it out and enjoy.

2015-03-07 13.30.30

Moroccan Chicken Soup

Serves 6 – Cook 1 ½ hours

Ingredients

600g Chicken fillets diced (I use 2 large ones)

2 tablespoons coconut or olive oil

1 onion, finely chopped

4-6 cloves garlic diced

3 sticks celery, diced

2 carrots, diced

(you can use any vegetables you want or have spare)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 ½ teaspoons ground cinnamon

1 tin crushed tomatoes

400g tin chick peas or other white beans (drained)

¼ cup pearl barley, rinsed

1 litre (4 cups) chicken stock

extra water if needed

METHOD

Salt and pepper to taste (I don’t add salt, I let people add their own)

Heat a large stock pot and add chicken in half of the coconut oil. Cook stirring occasionally for about 2 or 3 minutes, or until browned. Remove chicken and set aside.

Reduce the heat and add rest of the oil to stockpot. Stir in onion, garlic, celery and carrots. Cook stirring occasionally, until soft. Add cumin, coriander and cinnamon. Cook stirring until fragrant.

Return chicken to pot with tomatoes, chickpeas, barley and stock (you can add water if needed). Season with pepper. Bring to the boil. Simmer, covered, stirring occasionally for about 1 ½ hours, or until chicken is tender and breaks apart.

Serve with crusty bread.

2015-03-07 16.45.42

White Chocolate Peppermint Martini

Published December 26, 2014 by Ch'kara

White Chocolate Peppermint Martini

White Chocolate Peppermint Martini

Just in time for your New Year’s celebration, here is a great recipe for a White Chocolate Peppermint Martini.  Our daughter Courtney has been working a part-time catering job over the holidays, and the bartender at a recent event gave her this recipe.  It sounded good – so we had to try it!

This is a very smooth and delicious white chocolate martini made with vanilla vodka and just a hint of peppermint (if you are a big peppermint fan, you can adjust the proportions to equal parts vanilla vodka and peppermint schnapps).  We made it more festive by rimming the glass with some red sugar sprinkles and by drizzling the inside of the glass with chocolate syrup – but that is completely optional.   We also added a mini candy cane, perched on the glass rim for an additional festive touch.

White Chocolate Peppermint Martini

We hope you enjoy this as much as we did and please drink responsibly.

White Chocolate Peppermint Martini

Prep Time: 5 minutes       Total Time: 5 minutes             Yield: 1 martini

Ingredients

  • Crushed ice
  • 4 parts Godiva white chocolate liquor (4 ounces)
  • 2 ½ parts vanilla vodka (2 ½ ounces)
  • 1 ½ parts peppermint schnapps (1 ½ ounces)
  • Red sugar sprinkles for garnishing the glass rim (optional)
  • Chocolate syrup for garnishing the inside of the glass (optional)
  • Small peppermint stick for garnish (optional)

Instructions

  1. Fill a cocktail shaker half-way full with crushed ice.
  2. Pour in all of the liquor ingredients and shake until well mixed.
  3. Spread red sugar sprinkles evenly onto a large plate.
  4. Wet the rim of a martini glass with water, then tip the martini glass rim into the sprinkles and spin the glass to coat the rim.
  5. Drizzle a small amount of chocolate syrup in a spiral design inside the glass.
  6. Pour contents of shaker into the martini glass.
  7. Place a small peppermint candy cane along the edge of the glass.

 

Strawberry Pomegranate Sangria

Published December 22, 2014 by Ch'kara

Strawberry Pomegranate Sangria

A cheery and bright red wine sangria filled with strawberry and pomegranate. 

Strawberry Pomegranate Sangria Recipe-- this is so easy to throw together and it's dangerously good. Tastes like sparkling pomegranate strawberry juice!

CHEERS! We’re here. The Friday before Christmas. I have no clue where this past month went. Oh, that’s right. I spent most of it holed up in my kitchen baking the world cookies and toffee and cupcakes. When I finally took a break from butter and sugar and frosting, I made a pitcher of this sangria for date night. Date nights are still going strong! It feels good to forget about technology one night a week. Says a full-time blogger who even has an IG account for her dog. Typical.

We drank an embarrassing amount of this ourselves as we put up our tree. Merry Christmas indeed!

Strawberry Pomegranate Sangria Recipe-- this is so easy to throw together and it's dangerously good. Tastes like sparkling pomegranate strawberry juice!

If you’re looking to entertain these last couple weeks of the year and not just drink at home by yourself – that’s ok too – then you have to try this sweet, yet tart sangria. It’s perfectly fruity and festive and uses two of my favorite fruits.

The sangria was much better than I expected it to be. Sure, I knew it would be tasty because I love all things wine (hello sign that I need), but the sweet strawberries paired with pomegranate juice and my favorite pinot noir? Magical. It tastes like sparkling pomegranate juice with strawberry.

Here’s the pinot noir I use. And no, this brand has no idea I exist. But if they’re reading… hi… I love your wine. I find it everywhere, it’s inexpensive, smooth, and tasty on its own.

Wine for Strawberry Pomegranate Sangria

You don’t have to use pinot noir. If you’re more of a Cabernet drinker or if a Spanish red like Tempranillo is your sangria wine of choice – you may absolutely use one of those instead. If white wine is your favorite, that’s a great option too. However, keep in mind that a sweeter white wine, such as Reisling, may make the sangria a little too sweet. I use red because I find it pairs well with pomegranate. But play around with what you like; this sangria recipe is very forgiving.

Not Something I love about sangria is that it feels fancy, but it’s one of the easiest big-batch cocktails you can throw together. And sangria always impresses! Only 5 ingredients total: strawberries, pomegranate arils (the juicy seeds), pom juice, wine, and club soda. The club soda is key! Kevin and I found that the sangria was a little… dull… without it. The POP of club soda really brightens the whole glass up. I would avoid sweetened fizzy drinks like tonic or sprite; the sangria may be a little too sweet with it. Make sure you add the club soda right before serving because it will lose its fizz otherwise.

You can use any variety of pomegranate juice you can find. The most easily available pom juice is POM Wonderful pomegranate juice. They don’t know I exist either. I see this stuff everywhere and it’s really, really good. I know that Ocean Spray makes a cranberry pomegranate juice which would be just as tasty too.

Strawberry Pomegranate Sangria Recipe-- this is so easy to throw together and it's dangerously good. Tastes like sparkling pomegranate strawberry juice!

My #1 sangria tip: Sangria gets better and better as it sits, so make it ahead of time. That’s the beauty of this cocktail! The more time the strawberries and teeny tiny arils have to infuse their juices, the better. I usually make sangria in the morning before I need it in the evening. You can make it the night before, too. If pouring wine at 6am isn’t your ideal way to start the day. (Uh, why not???)

My favorite part about this sangria is eating the wine infused strawberries when you’re all done. Strawberry pomegranate sangria is the merry little drink that keeps on giving.

Strawberry Pomegranate Sangria Recipe-- this is so easy to throw together and it's dangerously good. Tastes like sparkling pomegranate strawberry juice!

After a long week, I can’t think of anything better. Holidays, strawberries, wine.

Strawberry Pomegranate Sangria

A cheery and bright red wine sangria filled with strawberry and pomegranate.

Yield: Serves 8

Ingredients:

  • 1 lb strawberries, sliced plus more for garnish
  • arils (the seeds) from 1 pomegranate
  • 2 (750ml) bottles red wine*
  • 2 cups pomegranate juice*
  • club soda, to taste

Directions:

Place the sliced strawberries and arils in a large pitcher. Add wine and pomegranate juice. Allow to sit in the refrigerator for 6 – 24 hours. Taste; if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.

Pour the sangria with fruit into glasses and add a splash of club soda to each glass (this unsweetened fizz is excellent with the sangria!). Garnish with a strawberry, if desired. Feel free to add ice to your glasses of sangria. Do not add ice directly to the pitcher – this waters the sangria down. Which, clearly, we don’t want! Cheers.

*Use your favorite red wine. I like to use Pinot Noir or a Spanish red wine like Tempranillo. I prefer red wine in this sangria. However, if white wine is your favorite, that’s a great option too. Keep in mind that a sweeter white wine, such as Reisling, may make the sangria a little too sweet. 

*The most easily available pom juice is POM Wonderful pomegranate juice; I see it all the time in grocery stores. I know that Ocean Spray makes a cranberry pomegranate juice which would be just as tasty.

*Traditional sangria often includes brandy, but I did not care for its addition in this sangria. If you’d like to add some, go ahead.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Peppermint Hot Chocolate from Cooking with a Wallflower

Published December 17, 2014 by Ch'kara

Peppermint Hot Chocolate

Rich hot chocolate with the refreshing taste of peppermint in every sip. Topped with whipped cream and crushed candy cane, this peppermint hot chocolate is perfect for the cold winter holiday.

Peppermint Hot Chocolate | Cooking with a Wallflower

Peppermint hot chocolate is the highlight of my winter. I wait patiently every year for the holiday season so that I can indulge in peppermint, well, everything. Peppermint hot chocolate, peppermint mocha, peppermint cupcakes, peppermint cookies, peppermint candy canes. I think you get my point.

Does anyone else feel the same way?

Peppermint Hot Chocolate | Cooking with a Wallflower

So obviously I have to share a peppermint something with you. So why not start with one of my favorites: peppermint hot chocolate with whipped cream and crushed peppermint candy cane.

Peppermint Hot Chocolate | Cooking with a Wallflower

I love hot chocolate. I mean, it’s chocolate as a beverage. What’s not to like?

But when you add the taste of peppermint into rich hot chocolate?

Can I have seconds please (maybe thirds and fourths too)?

This peppermint hot chocolate is rich, creamy, and absolutely addictive. I’ve had it three times already. And I’m ready for more.

With very little work required, you can make yourself a fresh mug to keep yourself warm and cozy. Then you can top it with as much whipped cream as your heart desires. And sprinkle with crushed candy canes for a Christmas-y look.

Peppermint Hot Chocolate | Cooking with a Wallflower

You know how they always make the whipped cream nice for you at Starbucks? Or any coffee shop?

Confession! I always order my drinks with whipped cream, but I never eat it or mix it in. I just let it sit on top because it makes my drinks look pretty.

Which was the idea behind the whipped cream on my hot chocolate. Except when I tried to , it went in every direction and not at all how I pictured it. Apparently, I have no skills in handling whipped cream from a can. Sadly.

Peppermint Hot Chocolate 5

In a small pot, add milk and half and half or heavy whipping cream. It depends on your preference. If you use heavy whipped cream, the hot chocolate will be creamier. Bring the milk to a simmer.

In a small bowl, add unsweetened cacao and sugar. Add a few spoonfuls of warm milk to the bowl and mix until you create a chocolate paste.

Peppermint Hot Chocolate | Cooking with a Wallflower

Use a spatula to scoop the chocolate paste into the warm milk. Next, add semi sweet chocolate chips and peppermint bits. I used Andes Peppermint Crunch Baking Chips. Whisk the ingredients until all the chocolate has melted.

Peppermint Hot Chocolate | Cooking with a Wallflower

Pour the hot chocolate into a mug. Top with whipped cream and crushed peppermint candy cane. I placed a candy cane into a bag and smashed it with a hammer. Then I sprinkled it over the whipped cream.

Enjoy!

Peppermint Hot Chocolate | Cooking with a Wallflower

Peppermint Hot Chocolate

 

Prep time  3 mins      Cook time  5 mins        Total time       8 mins
Rich hot chocolate with the refreshing taste of peppermint in every sip. Topped with whipped cream and crushed candy cane, this peppermint hot chocolate is perfect for the cold winter holiday.
Author: Andrea Giang
Recipe type: Beverage     Serves: 1
Ingredients
  • ½ cup 2% milk
  • ½ cup half and half or heavy whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoon sugar
  • 1 tablespoon semi sweet chocolate chips
  • 1 tablespoon peppermint chips
  • Whipped cream (optional)
  • Crushed candy cane (optional)
Directions:
  1. In a small pot, add milk and half and half or heavy whipping cream. Allow them to simmer over low heat.
  2. While the milk is heating, add unsweetened cocoa powder and granulated sugar into a small bowl. Add a few spoonful of warm milk into the bowl and mix until it become a chocolate paste.
  3. Use a spatula to scrape the chocolate paste into the pot of milk. Add the semi-sweet chocolate chips and the peppermint baking chips into the pot. Stir to mix all the ingredients until the chocolate has completely melted.
  4. Pour the hot chocolate into a mug. Top with whipped cream and crushed candy cane bits.
  5. Serve warm.

Butternut Squash, Bacon, and Brussels Sprouts Hash

Published December 9, 2014 by Ch'kara

Butternut Squash, Bacon, and Brussels Sprouts Hash

by Andrea| Cooking with a Wallflower // December 5, 2014

Brussel Spouts Hash

Creamy butternut squash, crispy bacon bits, and sliced Brussels sprouts together in one delicious sweet and savory dish. This butternut squash, bacon, and Brussels sprouts hash is perfect for weekend brunch.

Sometimes it’s just a happy accident that certain ingredients end up together and work so well. This dish is one of those happy accidents.

I had leftover butternut squash from attempting a new recipe, some Brussels sprouts, and a brand new package of bacon. Individually, I liked each ingredient so I thought it might work together as one dish. Keyword: might. Because I wasn’t sure that all the different flavors would complement each other. I’m soo glad I tried it.

I love the sweet and savory components of this dish. Butternut squash is naturally creamy and sweet, but have you had it with maple syrup? It’s seriously amazing with added flavor. Add in some Brussels sprouts for a slightly bitter taste and crisp texture. Mix in crispy bacon and you have your savory component.

For those of you who hate Brussels sprouts, you can go ahead and leave the Brussels sprouts out. Butternut squash plus bacon is a great combination too. =)

First, cook your favorite brand of bacon in a small skillet. I try to look for brands that have less fat. Most of the time, I use turkey bacon, but the disadvantage of that is it’s less crispy and it takes a bit longer to cook.

Once the bacon strips are crispy, remove them from the skillet and allow them to drain on a paper towel on a plate.

Pour out the bacon grease from the skillet. The surface of the skillet will be lightly greased, and you can use that to cook with if you like for the smoky bacon flavor. If you prefer not to, you can clean the skillet and add about a tablespoon of vegetable oil over medium to high heat.

Add the cubed butternut squash into the skillet, and cook them for about 5-7 minutes until the butternut squash has softened. The outside of the butternut squash will be softer than the inside, and that’s okay because you’ll continue to cook it.

Once the butternut squash has started to soften, add the Brussels sprouts to the skillet. Cook the Brussels sprouts with the butternut squash for 5 minutes or so until the Brussels sprouts have softened.

Crumble up the bacon strips into small pieces. Reserve about a tablespoon of the bacon for topping. Add the rest of them to the butternut squash and Brussels sprouts. The crispy bacon will add both flavor and texture.

Drizzle about 1 ½ – 2 tablespoons of maple syrup, and mix with a spatula to evenly incorporate the maple syrup.

Place the butternut squash, bacon, and Brussels sprouts hash onto a plate, and top with the rest of the bacon.

Serve the butternut squash, bacon, and Brussels sprouts hash warm.

Enjoy!

Butternut Squash, Bacon, and Brussels Sprouts Hash

 Brussel Spouts Hash1

Prep time       15 mins              Cook time     15 mins      Total time     30 mins

Creamy butternut squash, crispy bacon bits, and sliced Brussels sprouts together in one delicious sweet and savory dish. This butternut squash, bacon, and Brussels sprouts hash is perfect for weekend brunch.

Author: Andrea Giang

Serves: 2-3 servings

Ingredients

  • 5 strips of bacon
  • 1 tablespoon vegetable oil (optional)
  • 5 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons maple syrup

Directions:

  1. In a small skillet, cook the bacon until they become crispy. Transfer the bacon onto a napkin lined plate and allow them to drain.
  2. Pour out the bacon grease from the skillet. The skillet will be lightly greased. This will give the dish a smoky bacon taste. However, you can also clean the skillet and add vegetable oil instead.
  3. Add butternut squash to the skillet over medium to high heat. Allow the butternut squash to cook for about 5-7 minutes until it has softened. The outside will be softer than the inside.
  4. Once the butternut squash has softened, add the Brussels sprouts. Cook the Brussels sprouts and butternut squash for another 5-7 minutes. The Brussels sprouts will become tender.
  5. Break the crispy bacon into small pieces. Reserve about two tablespoons, and add the rest to the skillet.
  6. Drizzle the maple syrup into the skillet and use a spatula to evenly incorporate the ingredients.
  7. Transfer the butternut squash, bacon, and Brussels sprouts hash to plates. Top with the reserved bacon.
  8. Serve the hash warm.

 

Haley Newlin - Writer

Here to share my own writing, from poetry and short stories, to articles of all sorts. Enjoy!

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