Chai White Hot Chocolate

 

I am not a tea drinker. I have tried various teas, hot and cold, and I am just not a fan, with the exception of chai tea latte. It probably has something to do with the addition of the milk with the tea that makes me enjoy and it is not just straight tea. Whatever the reason is, I have been enjoying using chai tea in various drinks. Click here to check out some of my other chai tea recipes.

This chai tea drink combines white hot chocolate and chai tea for a warm, cozy and relaxing winter drink. To make this drink a bit more decadent you can top it with some whipped cream and a dash of ground cinnamon.

Chai White Hot Chocolate

Ingredients:

Chai White Hot Chocolate

• 1 cup milk
• 1 1/2 ounces good quality white chocolate, chopped
• 1 chai tea bag

Optional Toppings

• whipped cream
• ground cinnamon

Directions:

1. In a small saucepan, over medium-low heat, heat the milk to a simmer. Remove the saucepan from the heat.
2. Place the tea bag into the milk and allow to steep for 2 minutes. Press the tea bag between a spoon and the pot to wring out any liquid and dispose of the tea bag.
3. Return the pot to the stove and add in the white chocolate. Heat over medium-low heat, stirring often, until the chocolate is melted and mixture is smooth.
4. Pour the mixture into a mug and top with whipped cream and cinnamon if desired.

Enjoy!!!

Notes:

Nutritional info does not include whipped cream and cinnamon.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 340
Total Fat		16g
Saturated Fat		9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		155mg
Total Carbohydrates		39g
Dietary Fiber		0g
Sugars		36g
Protein		9.5g
Calcium		25%
Iron		0%
Potassium		400mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Baking Mischief.

Read more ...

Dark Chocolate Espresso Brownies

I was making these to take on a girls trip back to our former college for homecoming. It was late at night and I was trying to get these and several other baked goods done so I could go to bed and maybe get some sleep before work and a fun weekend away. After I took these pictures I cut them and put them into a container to travel with. The way they were in the container and the container did not lend itself well to pictures. I really did not want to dirty a plate just for pictures, so I decided to just use the ones I had. Next time I make these and of course there will be a next time, I've already made these brownies a few time, I will take some pictures of them cut. The first time I made these, the pictures somehow disappeared. I know I took pictures but when I went to get them off the camera they were not there. The next time I made them I was using  them for an ice cream and did not even think about taking pictures. 

These fudgy brownies can be baked in either a 8x8 inch baking pan, for a thick brownie or a 9x13 inch baking pan for a thinner brownie. Every time I have made these brownies I have used a 9x13 because I either did not want a thick brownie or I needed it to serve more people. I thought about making a double batch so I could make the thicker brownies, but using 1 cup of espresso powder would probably be the whole jar and I could not justify using a whole $5 jar on brownies. You could definitely use less espresso powder, but if I am making espresso brownies, I want them to have a definite coffee flavor.

Dark Chocolate Espresso Brownies

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup dark cocoa powder
• 1 cup all purpose flour
• 1/2 cup espresso powder

Directions:

1. Preheat the oven to 350º F. Line either an 8x8 inch OR 9x13 inch baking dish with parchment paper.
2. In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla and beat until it is light yellow and smooth, about 3-4 minutes.
3. Add in the cocoa powder, flour and espresso powder. Gently mixed until combined.
4. Spread the batter evenly into the prepared baking pan.
5. If using 8x8 baking dish, bake for 45-55 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
6. If using a 9x13 inch baking dish, bake for 25-30 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
7. Do not overtake the brownies, they will set up more as they cool.
8. Place the baking pan onto a cooling rack and allow to cool completely.

Enjoy!!!

*Adapted from Brown Eyed Baker.

Read more ...

Make Again Monday: Hard Rock Cafe Baked Potato Soup

Has anyone eaten at Hard Rock Cafe in recent years? I know in my youth there were all the rage and if you ate at one, you had to get a shirt. When my husband and I went to Puerto Rico on our honeymoon I was excited to visit the Hard Rock Cafe and get my shirt, but it had burned down the day before. I also remember convincing my parents to "hop over" to Tijuana when we were in California on my senior trip just so I could go to the Hard Rock Cafe and get a shirt. It is a trip we remember well and still talk about to this day. It was quite the adventure and one my parents never want to do again. I need to see if I still have those shirts.

This time when I made this soup I left the peels on the potatoes. I had no desire to peel a bunch of potatoes. I do not think it changed the taste of the soup, although it did tasted more delicious than I had remembered.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

S'mores Pancakes

 

These pancakes are definitely a delicious breakfast treat. After a long week of work we all need a little treat every now and then.

These pancakes are made with graham cracker crumbs and chocolate chips and then topped with delicious marshmallow fluff. When adding the marshmallow fluff be aware that a little bit goes a long way. I added what I thought was a good amount, but then it started to spread out and it became a bit too much.  I would start with less than you think you need and add more as needed.

S'mores Pancakes

Ingredients:

• 1 cup all purpose flour
• 1 cup graham cracker crumbs, about 9 full sheets
• 1 tablespoon baking soda
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• marshmallow fluff

Directions:

1. In a large, whisk together the flour, graham cracker crumbs, baking powder and brown sugar.
2. In another large bowl, whisk together the eggs and buttermilk. Slowly whisk in the slightly cooled melted butter. Add in the vanilla and whisk until everything is well combined.
3. Add the dry ingredients into the wet and stir just until combined. Add in the chocolate chips and sir, do not over mix.
4. Heat a griddle over medium-low heat and grease with a pat of butter. Pour 1/4 cup of batter onto the griddle and cook until golden brown and bubble start to form. Flip the pancakes over and cook on the other side until golden brown. Repeat with the remaining batter.
5. Top the pancakes with a dollop of marshmallow fluff.

Enjoy!!!

Yields: about 10 pancakes

Nutrition Facts
Servings: per pancake
Amount Per Serving
Calories: 326
Total Fat		13.1g
Saturated Fat		7.7g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		50.5mg
Sodium		500.6mg
Total Carbohydrates		49.2g
Dietary Fiber		1.8g
Sugars		27.8g
Protein		6g
Calcium		4.7%
Iron		3%
Potassium		53.5mg
Vitamin A		1.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Self Proclaimed Foodie.

Read more ...

Dark Chocolate Cranberry Magic Bars

 

These bars are rich, sweet and gooey with a little tartness. They start out with an easy shortbread crust, then topped with dark chocolate, cranberries and coconut, lastly they are covered in sweetened condensed milk. If you want to add a little crunch to the bars add 1/2 cup chopped nuts, the original used pecans. 

Dark Chocolate Cranberry Magic Bars

Ingredients:

Shortbread Crust

• 1 cup cold unsalted butter, cubed
• 1/3 cup powdered sugar
• 1 1/4 cups all purpose flour

Topping

• 12 ounces dark chocolate chips
• 2/3 cups dried cranberries
• 1 1/2 cups shredded coconut
• 14 ounces sweetened condensed milk

Directions:

Shortbread Crust

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large bowl, whisk together the flour and sugar. Add in the butter and use a pastry cutter to cut in the butter until pea sized crumbs.
3. Press the mixture evenly into the prepared baking dish. 
4. Bake for 12 minutes.

Topping

1. Remove the baking dish from the oven and sprinkle the chocolate, cranberries and coconut over top of the crust.
2. Pour the condensed milk over the toppings.
3. Bake for 18 minutes.
4. Let cool completely before cutting into bars.
5. Store in an airtight container in the refrigerator.

Enjoy!!!

Yields: 24 bars

*Adapted from Back for Seconds.

Read more ...

Make Again Monday: Tastes Like Thanksgiving Casserole

 

With this casserole, you can either use leftover stuffing and mashed potatoes or make some for the recipe. I love this casserole so much that I am willing to make some just to enjoy this casserole. Besides, Thanksgiving leftovers do not last long in my house.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Rosemary Garlic White Bean Soup

 I enjoy a warm bowl of bean soup, but they tend to not have bunch of flavor and can be bland. This soup was not bland and had an interesting flavor that I loved. I also loved that not only is this soup easy to make  it does not require a long time to simmer. About 30 minutes from start to finish and I was enjoying this warm flavorful bowl of bean soup.

Rosemary Garlic White Bean Soup

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3-15 ounce cans cannellini beans
• 2 cups vegetable broth
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• pinch red pepper flakes
• black pepper, to taste

Directions:

1. Pour one can of cannellini beans, liquid included, into a blender and purée until smooth. Drain the other two cans of beans.
2. In a pot, add in the olive oil and minced garlic. Over medium heat, sauté the garlic until fragrant, about 1 minute.
3. Add in the puréed beans, plus the two drained cans of beans, vegetable broth, rosemary, thyme, red pepper flakes and black pepper, Stir to combine.
4. Place the lid on the pot and turn the heat up to medium-high and bring the soup to a boil. Once the soup is boiling, turn the heat down to medium-low, remove the lid and allow the soup to simmer for 15 minutes, stirring occasionally. 
5. Smash the beans slightly to thicken the soup a bit more.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 350
Total Fat		8.7g
Saturated Fat		1.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		6g
Cholesterol		43mg
Sodium		1086.6mg
Total Carbohydrates		59.3g
Dietary Fiber		18.3g
Sugars		1.1g
Protein		19.2g
Calcium		28.4%
Iron		64.6%
Potassium		777.4mg
Vitamin A		5.7%
Vitamin C		6.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Budget Bytes.

Read more ...