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Homemade Hot Chocolate Mix with Homemade Marshmallows

Homemade Hot Chocolate Mix with Homemade Marshmallows

December 7, 2012 14 Comments

Homemade Hot Chocolate Mix with Homemade Marshmallows %The Baker Chick

I really really love the Holidays you guys. I mean- I know that’s a pretty common sentiment this time of year, but not much makes me happier than the feeling that everyone around is filled with a little extra good cheer. I can’t get enough Christmas Music, (Oh Holy Night and Carol of the Bells are favorites,) Christmas Movies, (can’t get enough of Love Actually, Home Alone and It’s A Wonderful Life,) and of course giving presents. I actually get so excited when I find a gift for someone that is perfect for them, that I normally can’t wait until Christmas to give it. I just can’t handle the excitement!

Homemade Hot Chocolate Mix with Homemade Marshmallows %The Baker Chick

I feel like I struck gold with the discovery of the hot chocolate recipe. I always assumed homemade hot chocolate mix would just contain cocoa powder and sugar- dumb I know. But this has milk powder in it (which I luckily had on hand as it’s a Milk Bar secret ingredient) and you actualy grind up chunks of dark chocolate into a powder! So the finished product has teeny granules of actual chocolate bits which turn into the creamiest, dreamiest hot chocolate when mixed with milk.

Homemade Hot Chocolate Mix with Homemade Marshmallows %The Baker Chick

I couldn’t resist making a batch of homemade marshmallows as well, because really what’s cuter than giving someone hot chocolate and marshmallows from scratch? I have to say though- now that I have a stand mixer, making marshmallows is a cinch! I can’t believe I ever attempted it without one!

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Hot Chocolate Mix with Homemade Marshmallows

Ingredients

  • 3 cups nonfat dry milk powder
  • 2 cups powdered sugar
  • 1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
  • 1½ cups chopped good quality dark chocolate
  • ¼ teaspoon salt
    • vanilla marshmallows
  • for the coating:
  • 3/4 cup powdered sugar
  • 1/2 cup cornstarch or potato starch
  • for the marshmallows:
  • Cooking spray, for coating the baking pan
  • 4 1/2 teaspoons unflavored powdered gelatin (about 2 [1/4-ounce] packets)
  • 3/4 cup cold water
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract

Instructions

  1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.
  2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with marshmallows.
    3. For the Marshmallows
  3. For the coating: Sift the powdered sugar and cornstarch or potato starch together into a large bowl; set aside.
  4. For the marshmallows: Lightly dust a baking sheet with coating, set aside.
  5. Whisk together the gelatin and 1/2 cup of the cold water in a small microwave-safe bowl and let soften at room temperature for 5 minutes.
  6. Stir together the sugar, 1/4 cup of the corn syrup, remaining 1/4 cup water, and salt in a medium saucepan over high heat.
  7. Bring to a boil, stirring occasionally, until the temperature reaches 240°F on a candy/fat thermometer. Meanwhile, pour the remaining 1/4 cup of the corn syrup into the bowl of a stand mixer fitted with a whisk attachment.
  8. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Turn the mixer to low and keep it running.
  9. When the syrup reaches 240°F, slowly pour it into the mixer bowl (the mixer should still be running). Increase the speed to medium and whip for 5 minutes. Increase the speed to medium high and whip 5 minutes more. Add the vanilla right before the 5 minutes are up.
  10. Using a pastry bag with a large round tip, or a large zip-lock with the end snipped off, pipe long strips of the batter into paralell rows. Dust the top with more coating, and let set in the fridge for 6 hours of overnight.
  11. Use a knife to loosen the marshmallow strips from the pan. Use a kitchen scissors to cut each strip into small pieces, and dip the sticky edges into the remaining coating- patting off the excess. Store in an airtight container at room temperature for up to 1 month.
http://www.the-baker-chick.com/2012/12/07/hot-chocolate-mix-with-homemade-marshmallows/

Hot Chocolate Recipe adapted from: Brown Eyed Baker
Marshmallow Recipe from: Marshmallow Madness by Shauna Sever

Filed Under: Drink, Holidays, Recipes Tagged With: ,

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Homemade Ginger Syrup, Ginger Candy and Ginger Ale

January 20, 2012 20 Comments

Homemade Ginger Syrup, Ginger Candy and Ginger Ale %The Baker Chick

People always ask me where I come up with the recipes that I post on the blog. I wish that I had an elaborate system and that I scheduled all my choices days in advance. Unfortunately, my method is much more random. For example, the other day I had a cup of lemon tea with some Ginger Syrup in it, and I instantly became fixated on creating it at home. “How hard can it be?” I thought as I inhaled that cup of tea.

Turns out- I was right! Making Ginger Syrup is not only extremely easy, but the possibilities for using it are endless. Have you ever had a Homemade Ginger Ale with strong gingery taste and a tart lime wedge? Or did you know that when you make Ginger Syrup you actually are making Candied Ginger in the process? And don’t even get me started on how many different cocktails you could make with this. I’m thinking this syrup with some bourbon and a splash of soda would be amazing don’t you?

Homemade Ginger Syrup, Ginger Candy and Ginger Ale %The Baker Chick

It’s freezing today in NYC, and I can’t wait to have another cup of lemon tea with some of this deliciousness mixed in. Have a great weekend!

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Homemade Ginger Syrup, Ginger Candy and Ginger Ale

Ingredients

  • 1 cup of peeled fresh ginger, cut into thin slices
  • 2 cups of water
  • 2 cups of sugar plus 1/4 cup extra for candy

Instructions

  1. Combine water and sugar in a medium saucepan over medium heat. Stir until sugar is mostly dissolved. Add ginger and stir to make sure all of it is well-coated. Reduce head to medium low and let mixture simmer for and hour, stirring occasionally. (If you cut your ginger into larger chunks you may need more time- you will know when it's done because the ginger will be soft.)
  2. On a baking sheet- sprinkle the remaining 1/4 cup of sugar. Remove ginger from syrup with a slotted spoon and shake of all excess liquid. Toss the ginger pieces in the sugar until well coated. Let dry on a for a few hours or overnight until hardened.
  3. Let syrup cool, put into a container and enjoy! Or make a ginger ale right away by mixing 2-3 tablespoons of syrup with a pint glass full of seltzer water. Yum!
http://www.the-baker-chick.com/2012/01/20/homemade-ginger-syrup-ginger-candy-and-ginger-ale/

Recipe adapted from: Brooklyn Farm House

Filed Under: Candy, Drink, Recipes Tagged With:

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Clean Green Smoothie

January 6, 2012 20 Comments

Clean Green Smoothie %The Baker Chick

Okay okay….. pick up your jaws from the floor. Yes- I’m posting something that is not only healthy, but it actually has a vegetable in it. (I may be having a major identity crisis.) At least it’s sweet- so that still counts. I mean it actually tastes SO sweet and delicious that you honestly won’t know the vegetables are in there. (I promise.)

One of my New Years goals is to eat breakfast more regularly, but I really never feel like eating in the mornings. To solve this, I bought a ton of frozen fruit and have been experimenting with different smoothie recipes. It’s amazing how much fruit you can cram into one glass of smoothie! This way, I win in both ways right? And smoothies are just so good. They make feel like I’m having a milk shake.

In terms of the “why doesn’t it taste like spinach” issue- I really believe the use of pineapple makes a huge difference. It is so sweet and acidic that it really becomes the star. Adding banana also gives it that creamy texture and more sweetness. You can obviously experiment with a whole slew of fruits, but this is my favorite combo….and it’s my favorite color. :)

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Clean Green Smoothie

Ingredients

  • 1 frozen banana (if using a fresh banana just add a little ice)
  • 1 cup fresh pineapple
  • 1/2 cup frozen peaches (or mango would work)
  • 1 cup fresh spinach, rinsed and dried.
  • 1/4-1/2 cup almond milk (or regular, soy etc.)

Instructions

  1. Combine all ingredients in a blender/food processor and puree until smooth. If mixture is too thick add more almond milk.
http://www.the-baker-chick.com/2012/01/06/clean-green-smoothie/

Filed Under: Breakfast, Drink

Homemade Eggnog

Homemade Eggnog

December 8, 2011 28 Comments

Earlier this week I shared my like for the nog. Though I’m a big fan of the stuff,  I don’t love all the chemicals and corn syrup found in the store bought kind. (I know there is organic stuff out there, but my local store doesn’t sell it.) So, I thought that it would be a good idea to figure out how to make it from scratch since I like to complicate things like that.

Now before you guys start getting all protest-y about the raw egg stuff, I must point out that this is *cooked* homemade egg nog. I don’t like the idea of raw eggs anymore than you do. However, this recipe is cooked to 160 degrees so all bacteria is killed and it is safe to drink. After that, all you have to do is chill it for a few hours and you’re good to go. Let me tell you that it tastes way better than anything you’d find in the store! I used low-fat milk and it was still creamy and delicious. I also got to add my own vanilla and spices which is good for me since I like it super spicy to begin with. All in all- I’m very pleased with the discovery. Enjoy!!

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Homemade Eggnog

8 servings

Ingredients

  • 4 large eggs, room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/4 tsp freshly grated nutmeg, or to taste*
  • pinch of cinnamon
  • 4 cups low fat milk
  • 2 oz. brandy or bourbon, for serving (optional)

Instructions

  1. In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes.
  2. In a medium saucepan, over high heat, combine the milk, vanilla and spices and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, and pour mixture over a fine mesh strainer into a jar/pitcher/bowl, and set in the refrigerator to chill.
  3. .
  4. Pour into glasses, add liquor if desired, and sprinkle with additional nutmeg for serving.

Notes

*If not using freshly grated nutmeg, you may want to use more nutmeg.

http://www.the-baker-chick.com/2011/12/08/homemade-eggnog/

Adapted from: Baking Bites

Filed Under: Christmas, Drink, Holidays Tagged With:

Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate

December 2, 2011 19 Comments

TGIF Everyone! Weeks after Holidays are always the longest right? This week has been hectic, busy and fun and I’m glad it’s almost over. The highlight was last night when I got to see my dear friend Laura in Opening Night of her new Broadway Show Bonnie and Clyde!!! It was an outstanding show, she was sensational and it was a lovely NYC night. (Uncle Jesse AND Mr. Big in the audience what?)

All I want to do is crawl into a ball and hibernate for a few days, but before I do, I have to leave you with this wonderful recipe. Have you had the Salted Caramel Hot Chocolate at Starbucks? When I discovered it last year I was in love, and have wanted to find a way to recreate it ever since. There were a few recipes around the web for various versions, but nothing seemed quite right to me. I didn’t want to use flavor syrup, I wanted REAL caramels and REAL chocolate. This concoction pairs both of those- and in my option it’s the perfect warm drink to cozy up with on a cold wintery day!

**Since the combo is rich enough as is, I decided to use mostly skim milk, but you can use whatever you have!

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Salted Caramel Hot Chocolate

Yield: 2 servings

Ingredients

  • 12 Caramels unwrapped (I used Kraft brand.)
  • 4 oz chopped Dark Chocolate
  • 1 3/4 cup Milk
  • 1/4 cup Half & Half
  • 1 tsp. Sea Salt
  • Garnish (Optional)
  • Fresh Whipped Cream
  • Chocolate Shavings
  • Caramel Drizzle

Instructions

  1. In a medium saucepan over medium high heat, combine caramels and half and half. Stir until caramel are melted and smooth. Add chocolate and milk and whisk together until chocolate is melted and mixture is warmed and smooth. Whisk in sea salt.
  2. Serve immediately and garnish with whipped cream, caramel, chocolate shavings and a sprinkle of sea salt.
http://www.the-baker-chick.com/2011/12/02/salted-caramel-hot-chocolate/

 

Filed Under: Drink Tagged With: ,