Christmas

Homemade Hot Chocolate Mix

By in Beverages, Christmas, GF Sweets, Warm 2 Comments Tags: , , , , ,

hot chocolate mix

Nothing satisfies the belly like a warm cup of hot chocolate when you come in from the cold. Or while you’re sitting in the cold warming up by a fire. Instead of buying a packaged mix, why not make this gourmet version instead? It uses vanilla beans, tons of real chocolate and Dutch-process cocoa powder. It makes a humongous batch so you’ll have plenty to give away while still keeping some for yourself. Package it up with some homemade mini marshmallows and you’ll have some very happy recipients.

I was instantly drawn to this recipe because it doesn’t use powdered milk. Powdered milk is not something I ever have on hand. And with all the milk sensitive people in my life, I really wanted something that everyone could enjoy. This way people can pick their favourite milk base and just stir in the love.

I’ll be checking out now to enjoy Christmas with my family. I hope you have a joyful, stress-free Christmas with plenty of shared moments with family and friends. Merry Christmas! :D

Hot Chocolate Mix

For best results use high-quality chocolate.

  • 4 cups sugar
  • 2 vanilla beans, split and seeded
  • 24 oz. semi sweet chocolate, chopped
  • 9 oz. dark (or bittersweet) chocolate, chopped
  • 2 cups Dutch-process cocoa powder

Mix together the sugar and vanilla bean seeds, in a large bowl. Rub the mixture between your fingers to help distribute it evenly. Nestle the pods into the sugar and let sit, covered, overnight.

Remove vanilla pods from sugar. Pour sugar into the bowl of a food processor fitted with the blade attachment. Add chocolates and cocoa powder. Run the processor in 4 second bursts until the chocolate is finely ground. (If your food processor isn’t large enough for all of the ingredients you can process the chocolate on its own until finely ground, transfer it to a large bowl and then stir in the sugar and cocoa with a whisk). Store in airtight containers at room temperature for up to 6 months.

To serve: stir together 2 tablespoons mix with 1 cup steaming milk (or milk alternative), until dissolved.

Makes approximately: 9.5 cups (or 76 servings)

Adapted from Annie’s Eats. Originally from Gourmet, 2005.

Chocolate Swirl Peppermint Fudge

By in Candy, Chocolate, Christmas, GF Sweets, Sweets 3 Comments Tags: , , , , , ,

peppermint fudge

Me and the kidlets have been spending lot’s of time in the kitchen this week making sweets for goody baskets and Christmas celebrations. All the gifts have been bought, many of them are wrapped and tucked under the tree. All that’s left is the fun stuff – cooking and baking! I tried not to take on too much this year because I tend to go overboard with my expectations of what I can get done. I think I finally found the right balance, but we’ll see… ;)

I think this would be a great addition to your cookie platters and gift baskets. It’s easy, quick and tastes divine. Yes, it uses a ton of chocolate, but it makes a lot, and one of these little babies is enough to satisfy your sweet tooth. They are just as fudge should be – rich, fudgy and indulgent. And, the peppermint makes them a great little after dinner mint/sweet.

Chocolate Swirl Peppermint Fudge

Make sure to use baking chocolate/chips not regular chocolate chips, the regular ones don’t melt as easily as baking chocolate.

  • 22 oz. white baking chocolate, chopped (or baking chips)
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon pure peppermint extract
  • 3/4 cup dark (or bittersweet) chocolate baking chips

Place white chocolate and milk in a large saucepan set over low heat. Cook, stirring often, until melted and smooth. Stir in peppermint extract. Pour half of the white chocolate mixture into an 8×8 inch pan that’s been lined with foil and lightly greased. Sprinkle over 1/2 cup dark chocolate baking chips. Pour remaining white chocolate over top and sprinkle with remaining chocolate chips. Wait a minute or two, until the chips have softened (if they have trouble softening stick the pan in a slightly warm oven). Swirl the mixtures together with a knife until you have a marbled pattern. Refrigerate for 2 hours. Slice into 1 inch squares, to serve. Store in an airtight container in the fridge for up to two weeks. (Or store, covered, at room temperature for up to 2 days.)

Makes approximately: 64 servings

Adapted from Better Homes and Gardens.

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks No Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

Tip Tuesday: DIY Chalkboard Jar Labels

By in Christmas, How-to's 1 Comment Tags: , , , ,

chalkboard jam labels

Ok. I am totally in love with these jars. I don’t normally share crafty things on the blog but these are so cute and since they make some lovely packaging for giving foods as gifts I just had to share it with you before Christmas. I originally got this idea from wit & whistle and since I’m kind of obsessed with everything chalkboard I had to give it a go.

I love this project for so many reasons. The results are rustic and give the jam or preserves an artisan feel. It really doesn’t use up much paint at all, so it’s a cheap way to add something special to jars that you’re gifting. The receivers of the jars can keep the lid and relabel it for storing other treasures. The fact that the chalkboard is on the lid means that if they’re into canning themselves they can re-use the jar for their own canning project and just discard the lid, no harm done. And the whole project is just so easy peasy.

Here’s what you do.

Step One

Using chalkboard paint (you can make your own if you like), paint the centre of the lid with a paint brush. It’s supposed to look rustic and homemade so it doesn’t have to be perfect. I used only one coat of paint even though the paint I used recommended two coats. It’s a disposable part of the jar so I didn’t feel the need for two coats. Once painted, let dry for 24 hours or follow the instructions on the paint you’re using.

Step Two

Once dry, take a piece of chalk and rub it onto the dried paint, to condition it. If the chalk doesn’t seem to be adhering very well, just keep rubbing, it will eventually start working better. A few of them had little strips of paint that came off when I rubbed the chalk on them but I didn’t clean the lids very well before adding paint, so you may want to clean them more thoroughly or add a coat of primer, before painting. I wasn’t bothered by it though because I think it just adds to the charm, so it’s up to you. Once you’re satisfied with the coating of chalk, wipe it off and start labelling!

A few more tips

  • Remove the ring before starting the project so you’re not trying to work around it.
  • Add a cute scarf by tying on a piece of fabric or yarn. Or add a cute tag.
  • Use the chalkboard to write who it’s to and from, what it is, or just do a drawing.
  • Feel free to use this idea for more then just preserves. There are lot’s of gifts to be given in jars, and not just limited to food.

Have fun!

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

Peppermint Mocha Granola

By in Breakfast, Christmas, GF Mains 1 Comment Tags: , , , , ,

peppermint mocha granola

I’ve gotten into the habit of making a different granola recipe each month, depending on the flavours of the season. My family loves granola and it’s pretty hard to get sick of it when you’re having new flavours all the time.

December is the month of peppermint so naturally the first flavour combination to come to mind was peppermint mocha. After that idea popped into my head there was no going back. And, I have to say I was quite happy with the results. It’s a slightly indulgent, yet healthy way to start the day – all the flavour of a Starbucks Peppermint Mocha without the calories.

It also makes a great homemade edible gift, placed in a jar with a cute tag (these are some of my favourites) or a printed recipe card (I think these are super cute and you can fill out the form online). Whether you keep it all to yourself or share some with friends, I hope you enjoy this as much as we did!

Peppermint Mocha Granola

  • 4 cups rolled oats
  • 1 cup quick oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced (or slivered) almonds
  • 1/3 cup coconut
  • 1/3 cup ground flaxseed
  • 1/4 cup warm water
  • 6 tablespoon olive oil
  • 1/2 cup maple syrup
  • 1/4 cup instant coffee granules (use decaf for kids)
  • 1 teaspoon vanilla
  • 1/2 teaspoon pure peppermint extract
  • 4 oz. semi-sweet (or bittersweet) chocolate, chopped

Mix together oats, salt, almonds, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup, instant coffee, vanilla and peppermint. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet

Bake at 275ºF for 30 minutes. Remove from oven and stir. Bake an additional 20-25 minutes, until browned and crisp (will continue to crisp a bit as it cools).

Allow to cool completely before  stirring in chocolate.  Store in a sealed container for up to one month.

Makes approximately: 8 cups

*Use gluten-free certified oats if making gluten-free.

 

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