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Lately we’ve been trying some new espresso drinks (we serve them to our youth who come over for Bible study), like this awesome Salted Caramel Mocha.
Up next to try:
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this Gingerbread Latte
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and this White Chocolate Mocha
These are, of course, special treats that we do not have on a regular basis!
Do you like to make your coffee drinks at home? There’s something special about going out for coffee, but at almost $8 for two tall drinks, we’d rather make ours at home!
I’m crazy about hot chocolate when it’s cold outside, but lately, since I’ve been trying to consume less sugar, I can’t bring myself to use the little packets anymore (as good as they may taste)! I am also crazy about dark chocolate, so I came up with this recipe to appease my hot chocolate craving.
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Dark Hot Chocolate
1 2/3 cup milk
1 1/2 Tbsp. good quality cocoa powder (I used unsweetened Trader Joe’s brand)
1 1/2 Tbsp. sucanat (you could use refined sugar)
1 oz. dark chocolate, chopped (at least 70%-80%)
1/2 tsp. pure vanilla extract
In a small saucepan, heat milk slowly over low-to-medium heat. Add cocoa powder, sucanat, and chopped dark chocolate. Stir until combined and until the chocolate has melted. (At this point, I like to froth it with my Ikea frother, but this is optional.) When it reaches your desired temperature (be careful not to scorch it!), pour into a mug. Add vanilla extract and stir.
Serves one. (You can mix up more of the cocoa powder/sucanat blend using a 1:1 ratio. Just add 3 Tbsp. of your mix for each cup of hot chocolate!)
Enjoy!
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I recently started using a WonderMill grain mill (another post on that coming tomorrow!), and I love being able to have freshly ground whole-wheat flour whenever I want! I made these waffles last week (and again yesterday) and we all really enjoyed them. They are hearty and filling, and the apple topping adds a delightful natural sweetness that eliminates the need for sugary syrup on top.
Whole-Wheat Waffles
2 large eggs
2 cups whole-wheat flour
1 3/4 cups milk
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
1 Tbsp. sugar (I used 1 Tbsp. sucanat)
4 tsp. baking powder
1/4 tsp. salt
Heat up your waffle iron. In a mixing bowl, beat eggs with a whisk until fluffy. Beat in the remaining ingredients just until smooth (do not over mix).
Spray waffle iron with non-stick spray (or brush with oil) before making each waffle (this is especially important if you replace some of the oil with applesauce). Pour batter into waffle iron, close lid, and let cook until steaming stops (around 5 minutes, depending on your iron).
Remove waffle, and if not serving immediately, place in a basket lined with a tea towel and cover with another towel.
Serve topped with a little butter, a generous scoop of apple topping (recipe below), some roughly chopped nuts (optional; we like pecans), and a drizzle of pure maple syrup (optional; Tad uses it, but Vera and I don’t)!
This recipe made 10 waffles (our iron makes two square-shaped waffles). If you are making round waffles, it would probably make about 6.
Apple Topping
4 apples, cored & peeled, and sliced thin (I have used Gala and Honeycrisp, but tart apples are fine too)
enough water to prevent scorching
1/2 tsp. cinnamon, to taste
up to 1/4 cup honey, to taste (I didn’t use any since my apples were so naturally sweet, but I would probably use it with tart apples)
In a saucepan, combine apples and water and bring to a boil. Turn the heat to low, then simmer until apples are tender (about 5 minutes). Remove from heat and drain. Stir in cinnamon and honey (if needed, and not for children under 2).
Serve over waffles or pancakes. Serves 4-6.
Enjoy!
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