HOT COCOA MIX

If you are one of my friends that I exchange gifts with, please close this page now!

Now that they're gone let me tell you that one of the gifts that my friends will be receiving for Christmas is this Hot Cocoa Mix.

If you were to enter my dining room right this minute you would see a festive forest of hot cocoa on my table. 

  

 

I found the most adorable tree jars at Walmart (2 bucks each).  I snapped up a whole whack of them to put my cocoa mix into and I think that they look very smart.  The jars come with a little red ribbon which is cute…

But this year I “feel like a natural woman” so I went with the brown burlap ribbon I got at Michael’s.  I wrote the instructions for making Hot Cocoa Mix into drinkable hot cocoa on a gift tag and tied it onto the ribbon.

This mix is really a hybrid of hot chocolate and hot cocoa.  I find pure hot chocolate very rich, and I find just cocoa a little one note…So I added chocolate to the cocoa!  In order to make this with only boiling water you could add a couple of cups of powdered non- dairy creamer to the mix; but if you read my post for Cinnamon Vanilla Coffee Creamer, you know how I feel about non-dairy creamers, so I prefer to have the recipients of this cocoa add it to heated milk.

So now you know what my friends are getting for Christmas this year; and I’m guessing that they know it too!  

Here are some other great Edible Gift Ideas: 
Chocolate Covered Caramel Popcorn 
Chocolate Covered Potato Chips 
Gourmet Caramel Apples

Here’s what you do.

 

Add the powdered milk to a large bowl…

 

…Along with the sugar.   

I put some sugar and a vanilla bean into a container and left it for a couple of days for vanilla scented sugar.  This adds a little something to the cocoa, but is not necessary. 

   

I have a friend who prefers Truvia sweetener, so I also dropped a vanilla bean into a container of Truvia.  I used the Truvia in hers to make it almost sugar free (don’t get me started on artificial sweeteners)…

 

…add the instant espresso and sea salt as well.  

The coffee flavor is not noticeable, it just enhances the chocolate.  

I used decaffeinated espresso, so that I won’t have any of my overstimulated friends cursing me if they can’t get to sleep. (If you want to make this mocha flavored; double the amount of instant espresso).

 

Sift the cocoa and cornstarch into the ingredients to get rid of any lumps.

Give it a whisk to incorporate the ingredients.

 

Add the mini chocolate chips and whisk it again to be sure that the chips are evenly distributed. 

It’s important that you use the mini chips, regular chocolate chips won’t melt, leaving a glob of chocolate in the bottom of the mug…and nobody wants a glob of anything in the bottom of their mug.

Spoon the mix into attractive air tight containers.  A canning funnel helps to keep things neat.

 

Be sure to write the instructions on a card.

 

Tie it up with a ribbon on to your jar.

Makes about 10 cups of mix, or about 4 to 6 jars.

4              cups       Powdered milk

2              cups       Sugar (or 1 1/3 cups Truvia)

½             cup        Instant espresso coffee

½             tsp.        Sea salt

2 ½          cups       Cocoa (Hershey's Dark was used in this recipe)

2              tsp.        Cornstarch

1 ½          cups       Mini chocolate chips, semi-sweet

1.        Add the powdered milk, sugar (or Truvia), instant espresso and salt to a large bowl. 

2.       Sift the cocoa and cornstarch into that same bowl; stir with a whisk until the ingredients are thoroughly combined.

3.       Add the mini chocolate chips, stir with a whisk until the chips are evenly distributed.

4.       Spoon into attractive airtight containers; store in a cool, dry place.

*Note.  Make this a Mocha Mix by doubling the amount of Instant Espresso.

To make hot cocoa: add 1/3 cup of mix to 1 cup of hot milk; stir until the chocolate has melted, 30 to 45 seconds.

MAPLE ROASTED ACORN SQUASH

Woo hoo!  I’ve done it!  I got the last dish on my Thanksgiving dinner menu posted!  Perhaps next year I won’t be so late.  It’s doubtful, but it could happen.

What I love about this dish is that not only can it be served warm or at room temperature, freeing up valuable oven space; but it’s also so darned pretty, look how the cut squash resembles a flower!

Just a reminder of what’s on the menu.
Roasted Butternut Squash Soup
Buttermilk Brined Roasted Turkey Breast with Gravy
Green Bean and Mushroom Casserole
Maple Roasted Acorn Squash
Sour Cream Mashed Potatoes
Pumpkin Cheesecake, Chocolate Chip Cookie Bars    

Here’s what you do.

Pre heat the oven to 375 degrees.

 

Wash the outside of the squash well, cuz we're not gonna peel it.  

Have you ever tried to peel an acorn squash; it take about half of a day.

 

Remove the ends from the squash, cut the squash in half, and remove the seeds.

 

Cut the squash into about ¾ inch rings.  Be careful of your fingers! 

 

Lay the squash in a single layer on a sheet pan.

Depending on the size of the pan, you may need two pans.

Coat both sides of the squash with olive oil...

 

…and season both sides with salt and pepper.

I should note that in this picture is only one acorn squash.

 

This is real maple syrup; if you don’t have it then use cane syrup or honey, but please don’t use pancake syrup.

 

Now on only the top side, drizzle about ¾ of a teaspoon of syrup on each squash ring.

 

Pour a little water in the pan, just enough to cover the bottom.

Put the pan in the oven to roast the squash for 20 minutes.

 

After 20 minutes, remove the pan and turn the squash over.

Drizzle some more maple syrup over each squash ring.  Return the pan to the oven for another 20 minutes.

 

Lay the roasted squash in an attractive manner on a platter. 

Drizzle a little balsamic glaze over the top. 

 Balsamic glaze is balsamic vinegar that has been reduced and concentrated to syrup; it has a sweeter flavor than just balsamic vinegar.

 

Sprinkle some nuts over the top.  

I thought that I had hazelnuts in my refrigerator; but I only had pecans, so that’s what I used.  Use which ever nut is your fave!

 

Serves 6 to 8

2                           Acorn squash

¼             cup        Olive oil

                            Salt and Pepper

1/3           cup        Maple syrup 
                            Water

2              Tbsp.      Balsamic glaze (optional)

¼             cup        Chopped hazelnuts or pecans

1.        Pre heat oven to 375 degrees.

2.       Wash the squash well, as it will not be peeled.

3.        Cut the ends off the squash.  Cut the squash in half.  Scoop out the seeds.  Discard the seeds and the ends.

4.       Slice the squash into ¾ inch thick rings. 

5.       Lay the squash rings in a single layer on a sheet pan (or two).  Coat both sides of the squash with olive oil and season both sides with salt and pepper.

6.       Drizzle about ¾ teaspoon of maple syrup on only the top side of each squash ring. 

7.       Add just enough water to cover the bottom of the sheet pan.  Roast the squash in the oven for 20 minutes.

8.       After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle ¾ teaspoon of maple syrup over each squash ring.  Return to the oven for another 20 minutes.

9.       Lay the roasted squash in an attractive manner on a platter.  Drizzle the balsamic glaze, and sprinkle the chopped nuts over the top of the squash.

This dish can be served warm or at room temperature, and is great with turkey, chicken or pork.

ROASTED BUTTERNUT SQUASH SOUP

 Update: I put a note at the end of the recipe about the amount of squash that you need to buy in order to double this recipe.

 I did it!  I did it all by myself!  I changed my URL over successfully!  Of course I followed the directions from Google; but I didn’t have to call anyone, I didn’t lose my blog, and I didn’t cry.  I am quite pleased with myself y’all.

Enough about my technological triumphs and on to my culinary triumphs! (Nice segway, huh?)

I’ve been making this soup for about 15 years.  We love it so much that it has become a tradition for me to make it at least once during the fall and winter season.  I like to eat this soup just because, but I’ve made a big batch of it and served it with Virginia ham and rolls for Christmas dinner.  

Roasted Butternut Squash Soup is also terrific as an appetizer for Thanksgiving dinner; in fact, this is the kick off to my Thanksgiving menu!  Over the next couple of weeks I will be posting all kinds of delicious Thanksgiving recipes…stay tuned!

I actually roasted a large butternut squash (3 1/2 pounds) and used some of for Roasted Butternut Squash Soup, and some for Butternut Squash Raviolis (coming soon).  You could just peel all the vegetables and add them to the soup pot (I’ve done that too), but roasting the vegetables gives an added depth of flavor.  I like to add sweet potato to give the soup a smoother texture, and parsnip gives an interesting flavor to the soup.

If you want to get ahead of the game, make the soup now and freeze it, then just pull it out of the freezer on Thanksgiving and heat it up!

Here’s what you do.

Preheat the oven to 375 degrees.

 

This is butternut squash.

Cut the butternut squash in half, and scoop out the seeds.

Place the squash on a sheet pan cut side up. 

Drizzle a little olive oil over the squash, season with salt and pepper.

Pour a cup of water in the bottom of the pan.

Roast the squash for about 20 minutes.

While the squash is roasting peel and dice the sweet potato, parsnip…

 

…onion and garlic.

I’m not sure why I don’t have photos of this but, toss the sweet potato and parsnip with olive oil, salt and pepper.   

After the squash has roasted for 20 minutes, add the sweet potatoes and parsnip the same pan as the squash (you know I’m not big on dishses) in a single layer.  Roast in the oven for another 25 minutes, or until the vegetables are tender.

 

See that liquid?  I poured that into a cup and added it into the soup later.  It’s flavor!

 

Sweat the onions and garlic in olive oil over medium heat.

 

While the onions are sweating, score and scoop the flesh of the squash from the skin.

 

When the onions are translucent add the spices to the pan and cook, while stirring for 2 to 3 minutes.  

This toasts the spices a little; to once again, add more flavor.

 

Add the roasted vegetables to the pan,

as well as the liquid from the squash...

 

 …the stock and water.

 

 Taste for seasoning, add salt and pepper to taste.  Simmer the soup for about 20 minutes.

 

I used the boat motor (aka, immersion blender) to puree the soup.   

If you don’t have a boat motor, then pour the soup into a blender, but be sure to remove the center from the lid and put a towel over the top.

Now you could serve up the soup with just the way it is, or with a splash of cream.  It doesn’t especially need the cream, but I like it.

 

You can also; allow the soup to cool, put it in a freezer proof container and freeze it for up to 2 months.

Serves 6 as an appetizer, or 4 as an entree

                             

2 ½         lbs.           Butternut squash
                              Olive oil
                              Salt and Pepper
2            cups         Water, divided

1                            Small sweet potato, large dice

1                            Parsnip, large dice                            

½                            Large onion, small dice

2              cloves      Garlic, minced

1              tsp.         Ground cumin
1/2           tsp.         Dry mustard

¼             tsp.         Cayenne pepper

¼             tsp.         Allspice

1              pinch       Ground cloves

2              cups        Vegetable or chicken stock, low or no sodium

¼             cup         Heavy cream *optional

1.        Preheat oven to 375 degrees.

2.       Cut the butternut squash in half and scoop out the seeds. 

3.       Place the squash cut side up on a sheet pan.  Drizzle a little olive oil over each squash half, season with salt and pepper.  Add a cup of water into the bottom of the pan.  Put into the hot oven.

4.       Toss the diced sweet potato and parsnips with about a tablespoon of olive oil, salt and pepper.

5.       After the squash has been in the oven for about 20 minutes, remove it from the oven.  Add the sweet potatoes and parsnips to the sheet pan in a single layer.  Return the pan of vegetables to the oven to roast for about 25 minutes more; until the vegetables are tender.

6.       When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl, reserve it for later.

7.       Score and scoop the flesh of the butternut squash from the skin, set to the side.

8.       In a Dutch oven, over medium heat, sweat the onions and garlic in about a tablespoon of olive oil.

9.       When the onions are translucent add the cumin, cayenne, dry mustard, allspice and cloves to the pan.  Cook and stir for 2 or 3 minutes.

10.   Add the roasted vegetables to the Dutch oven.  Pour the reserved liquid from the squash into the pan, as well as the stock and the remaining 1 cup of water.

11.   Taste for seasoning and add salt and pepper as needed.

12.   Simmer for about 20 minutes.

13.   Puree the soup with either a hand held immersion blender, or pour the soup into a regular blender.

14.   If desired add the heavy cream to the soup; or to be fancy drip a couple of teaspoons of cream into each bowl of soup.

**Note: this soup can be frozen for up to 2 months; just don’t add the heavy cream.
***This recipe is easily doubled; however, you do not need a 5 lb squash only a squash that is between 3 1/2 and 4 pounds, or a couple of 2 pounders.