Homemade Hot Cocoa Mix

I don’t know about you, but when it gets nippy outside I like to mix up things with my hot beverage selections by making Hot Cocoa. I feel kind of guilty drinking this luscious chocolaty treat during warmer months, but there’s something about chilly nights that make me feel that all those calories will be eaten away by the shivers they help to eliminate.

I’ve been making my own Cocoa mix for years-and the kids start asking for it about now. However, I’ve never been altogether happy with it-it had a lot of extras, like Instant Milk (which seems like it should be cheap-but it’s not!), powdered creamer and powdered sugar. While it was creamy, the chocolate taste got a little lost. So, heads-up kids! Momma’s got a NEW Hot Cocoa mix. Grab the mini-marshmallows and let’s whip some up!

This recipe was inspired by a Giada De Laurentiis offering in a recent edition of USA Weekend Magazine. If you’d like to take a peek at it, follow this link, then scroll to page 3 to see Giada’s Spiced Cocoa recipe: http://www.usaweekend.com/article/20101112/FOOD04/11140317/Gifts-from-the-kitchen

Now, I’m a big fan of Giada, but I wasn’t crazy about the recipe. To begin with, we’d rather not have cayenne in our cocoa. I know it’s a trendy thing, but out here in the flyover states, we like our spicy foods with margaritas not chocolate.

Also, it wasn’t sweet enough. (Sorry, Giada, just calling it like I see it!) Not that we want cloying sweetness, but unsweetened cocoa powder needs sugar. Giada used brown sugar, but I’ve added some white sugar too-just enough to make a difference. If you are into the whole pepper thing with chocolate, add a pinch of whatever lights your fire, but otherwise, this ought to be indulgence enough of any wintery night!

FYI: Give it as a Gift! One batch of this, in a jar, with a little baggie of mini-marshmallows attached would make a nice housewarming gift for the holidays. Or, if you are so inclined, accompany it with something that has a little more kick; think cinnamon schnapps or Baileys!

Homemade Hot Cocoa

Mix the following three ingredients altogether in a bowl:

1 cup dark brown sugar (Giada didn’t say if you should use dark or light, but my philosophy is always that, if you’re not using dark, why are you using brown sugar to begin with? You want the deep brown sugar taste and dark is the way to go!)

1 cup Cocoa (Giada says Dutch-processed, which would be great but can be pricey. I used Hershey’s and it’s plenty tasty by me!)

1/3 cup white sugar (adds just enough extra “Yum factor”, aside from bringing out the chocolate taste.)

Heat :

1 cup milk in a small pitcher or bowl on the beverage setting of your microwave (warning, if you use 1% it will taste ‘thin’. I mixed 2/3 cup 2% milk with 1/3 cup half-and-half....but it’s totally between you and your cholesterol count!)

Add

2 Tb. Cocoa Mix and stir well (a small whisk is great here).

Pour into a cup and, if you are so inclined, top with mini-marshmallows, whipping cream, perhaps a sprinkle of cinnamon or add a splash of a favorite liquor-whatever brings back happy cocoa memories-and enjoy!

Okay, kids, this is the recipe I’m sending in the next care package, along with cookies for dipping, of course!

Mom's Apple Pie (YF-of course!)

Wait! Were you thinking of buying an apple pie for the holidays? Come on...I’ll walk you through it, and I promise, you’re gonna love this pie! We can do this!

My father loved apple pie. When I was little the understanding was that, if Dad would peel and slice the apples, mom would make the pie. It was still work, but I thought it was worth it-of course, my job was to eat it! Since then I’ve done my time making apple pies, but along the way I’ve learned a few tricks that make them not only easier...but better. So, let’s make pie!

Dad is no longer with us, but I like to think he’s gone to a place where you can have your pie and not have to peel your own apples. Meanwhile, back here on earth, the dirty work still needs to be done. But there’s great news and it’s called an Apple Corer/Peeler! ($28 at Williams Sonoma, even less at Bed Bath and Beyond-I got mine through Pampered Chef) This little invention takes a bit of setting up, but it’s worth every effort and then some. Plus, it comes with the added feature of entertaining the kiddos (should you have a few handy) long enough to let you finish the pie. Now that’s money well spent!

Yes, it looks like something your Grandma had, which only goes to show you that they haven’t come up with anything better that they can plug in and charge you more for. Here’s how it works. Once you set this contraption up you push the end of your apple onto the prongs, then you crank it up and, presto, your apple is pushed along a little doohickey that magically peels the apple while another thingamabob cores it and finally, a whachamacallit slices it. Don’t be thrown by the technical jargon-it works!

How simple is that?! By the way, don’t do this first or they will have to sit around for a while--I’ll tell you when!

FYI...Extra Recipe Tip: Apple Spaghetti! You will notice when the apples are peeled that you get what my kids called ‘apple spaghetti’; long strings of apple peel. Now, you could throw these in the back pasture for the deer...if you have a back pasture and deer, or you could plop some in a bowl and drizzle with caramel sauce or maple syrup and let the kids discover a yummy treat! This spaghetti is great straight up, too, but it really doesn’t keep, so plan your ‘spaghetti dinner’ ahead of time. Maybe you could make meatballs out of chunks of banana-get creative!

Next, let’s talk...apples. Picking the right kind of apple for your pie is the first step, and believe me, no matter how well you do all the rest, blowing this step can make for a less than stellar pie! To begin with, stay away from Delicious-those babies sweet! Can you say cloying? Gag! Trust me.

Granny Smith is the traditional favorite, and I love ‘em, but on their own, they might be too tart, and you don’t really want to douse the apple flavor with extra sugar, do you? Nope. So try a 50/50 mix of Granny Smith and another apple that’s mid-way between tart and sweet. Think Gala, Braeburn, even Fuji. For a standard pie, use three of each-more, if the apples are on the small size.

One last thought before starting: pie pans. I use stoneware or Pyrex. Either one is readily available. I would avoid metal pans unless they are relatively heavy so as to avoid burn spots and spread your heat evenly. Putting a cookie sheet under the pie while it cooks could help if that’s your only option.

Now let’s get serious, but don’t be afraid. Good apple pie takes a bit of effort; set aside a couple hours so you won’t be rushed. Honestly, it’s really not hard, and boy is it worth it. After all, how many desserts can you eat, guilt-free, for breakfast! It’s a win/win.

Okay, let’s roll!

Mom’s (and I do me mine!) Apple Pie (YF...of course!)

(AS WITH ALL RECIPES, READ IT THROUGH ALL THE WAY BEFORE STARTING!)

FIRST...if you haven’t already, make your pie crust. You need two-a top and bottom. Need help? Follow the directions for Practically Perfect Pie Crust on my blog. Get your pastry made, then wrap it in plastic wrap and keep it in the frig until we’re ready.

Set your oven to 450 degrees.

Mix in a bowl and set aside:

1/2 cup sugar

1/2 cup dark brown sugar (light brown is okay...but really, why use brown sugar if you’re not going all the way?)

2 Tb. flour

1/4 tsp. salt

1/8 tsp. nutmeg

1/2 tsp. cinnamon

1/8 tsp. grated lemon rind (use a grater, but next Christmas, put a microplane on your list for Santa-you won’t regret it, and you can even grate fresh whole nutmeg, too! Exciting I know...but stay calm.)

2 tsp. fresh lemon juice (don’t use bottled-buy a lemon, it’s cheaper, and tastes better!) Set this juice aside to sprinkle over your apples right after they are cut.

NOW you can Peel/Core/Slice your apples, then sprinkle with the juice above and toss to mix. Add the sugar and spice mix, stir well, cover with plastic wrap and set aside (NOT in the frig...the counter will do).

Okay, now comes one of the secrets of a Great Apple Pie:

(I confess, this is an improvement on Mom’s recipe, but she still talks to me, so it must be alright.) After the apples have set for at least 30 minutes but no more than an hour, set a strainer over a large bowl and pour the apples and all the juices into the strainer. If there is undissolved sugar, scrape that out into the bottom bowl. Let the apples sit for about 5 minutes so all the juice will drip off of them.

Dump the apples back into their original bowl, cover with plastic wrap and set them in the frig.

Kitchen Science Alert! Ever had a great apple pie with a soggy bottom crust? Not so appealing, eh? This is gonna solve that problem and make you feel like a genius. Isn’t science wonderful?! Now, pour all those juices and sugars into a small saucepan and cook on medium on the stove. Stir occasionally. In theory, you are cooking the juice down to syrup. Let it come to an easy boil (vs. boiling like crazy) and watch it. You don’t want it turning a darker color and getting too thick or the next thing you know, you’ll be making caramels, instead of sauce. (Yep, that’s how they do!) It will reduce in volume as the moisture evaporates. Stir occasionally until it thickens, then pull if off the heat and cool for about 10 minutes.

BURN ALERT! This stuff is hot, no tasting or touching until it cools.

While it’s cooking and cooling, roll out bottom crust, put it in the pie pan leaving about an inch hanging over the side. Roll out your top crust and by then, you are ready for the next step. Lay a piece of plastic wrap over the crusts to keep them moist until you put it all together.

Mix the sauce and sliced apples together (mix well to spread it throughout the apples) and dump it all in the pastry lined pie dish.

Cut 2 Tb. of unsalted butter into little chunks and dot them around evenly on top of the apples.

Top with the prepared crust leaving at least an inch hanging of the sides. With your fingers, work your way around the edge of your pie, crimping the two crusts together where they overlap. Push down so that your thumb, on top, goes between your pointer and middle fingers below. Aren’t you fancy? Now trim the excess-use scissors, it’s easier. (Use those trimmings to make Pie Crackers-find that recipe on my blog!)

In a cup, mix:

1 egg

2 Tb. water

Brush this over the top of your pie, sprinkle lightly with sugar (don’t get carried away here or things are gonna get burned),then cut 5 or 6 slits in the top crust with a sharp knife. Yes...you can make an ‘A’ for Apple. Just use several small slits, not a few big ones.

Line a cookie sheet with foil and put it in the oven on the middle wrap. Place your pie on the foil and cook for 15 minutes. Reduce heat to 350 and bake for 35 to 45 more minutes.

Keep an eye on it at about the half hour point. The foil will catch any juices that may spill-but that doesn’t happen much since you’ve reduced your juices to syrup-isn’t that great?! The top may start to brown sooner than the pie is really ready. If it looks like that’s happening, lay a sheet of aluminum foil across the top. If the crust is browning much faster, fold the foil in quarters and cut a half circle. Open this up and you’ll have a nice circle in the middle so the middle of your pie crust can continue browning. Nifty, eh?

At about the 1 to 1 1/4 hour mark your pie will be nicely browned and ready to pull out of the oven. Set it on a rack and let it cool to the touch before slicing (I know, you want pie! be patient just a bit more). Serve with ice cream if you like...but honestly, this pie can stand on its own. Enjoy-you deserve it!!

Pie Crackers (Pie Crust Trilogy Part II) (YF)

Time for part two of what I am calling our Pie Crust Trilogy! So, you’ve mastered last week’s pie crust? Or maybe you are just thinking about giving it a try (be brave!), but aren’t sure what to actually do with it once it’s made. Well, I’ve got a scrumptious apple pie recipe coming up soon, but first, here’s something VERY easy, fun and yummy to do with your crust.

Pie Crackers are a sweet cookie-like treat made with the dough that’s left over after you put a pie together. This is a family recipe, handed down from Grandma to Mom to me, so I can't pick on the creator of this recipe without getting into trouble! Your family may have something similar-it’s not Rocket Science! I’ve been known to make them all on their own, too. They are super easy, kids can help (just in case you have some that may stray into the kitchen while you're baking), and everyone loves to eat them-they never seem to last long.

We’ll start with the dough, all made and ready to go!

Pie Crackers (YF)

If you made the pie crust for TWO crusts, use only half. If you have made a pie, squash your leftover dough back into a ball.

First, set your oven for 450 degrees and your rack in the center of the oven.

Roll your dough out on a floured surface as you would for a pie crust. The nice thing here is you don’t have to worry about making a nice circle to go into your pie pan. Square, rectangle, circles-whatever you come up with is fine. Aim for a uniformly thin sheet of dough. For pie crusts you want approximately 1/8 inch thick. Think the same here, however, if you tend to like crispier cookies, you can go a bit thinner (caution-they cook faster!). Once you’ve baked a sheet of these, you’ll have a good idea what you like best!

Cut the dough into squares (ragged edges are good-sometimes very good once cooked!) and again, no rules on shapes here. You could use cookie cutters, but this is thin dough, so save some patience for transferring the pieces to the baking sheet.

Tip: You may want to do a test run with only 2-3 pieces on the baking sheet the first time, if you are at all anxious about how quickly they brown up. This will give you some added confidence, too. Always a good thing!

Speaking of which...transfer the pieces to the baking sheet! You can spray your baking sheets with non-stick spray (i.e. Pam) or line them with foil if you like, but I like to line my baking sheets with parchment paper, rather than place cookies directly on them. This may seem like a pain-and an added expense. But honestly, once you start doing this, you’ll love it! Cookies cook up better-brown better on the bottom, never stick, and you don’t have to wash the sheet! If you are neat and tidy (which really, these particular goodies aren’t!) you can even use the paper 2 or 3 times!

Brush each cracker with a small amount of milk-just enough to wet the whole surface. (FYI...you should have a pastry brush that you ONLY USE for sweet things. Don’t let anyone put BBQ sauce on the chicken legs with your pastry brush or your pastries might eventually start to have a little savory, garlic scent-yuck!)

Sprinkle each piece with sugar, about a teaspoon per cracker--use your fingers! It will look like a lot, but it isn’t. Ultimately, this is one of those things you will tweak over time, depending on how sweet you like your Pie Crackers, but this is a good place to start. (During the holidays, you can mix colored sugars 50/50 with regular sugar.)

Next, sprinkle each piece with cinnamon. Don’t get too heavy handed, but don’t be shy either. You’ll get the hang of it. 2-3 shakes per cracker.

Bake in the oven for 5 minutes, after that, bake at 1-2 minute intervals but WATCH THEM! Don’t leave them unattended toward the end. There’s a lot of sugar on those babies, and sugar is just waiting to reach the appropriate temperature so it can burn! When you see them browning with a slight carmelization on the thinner edges, it’s time to pull them! If you have some pieces that are thinner than others, they will brown up faster. Those you may want to remove and put on a rack to cool, while putting the sheet back into the oven a little bit longer for the rest.

Altogether, depending on how hot your oven is (yes, don’t let that official temperature fool you, some ovens run hotter than others) you are probably looking at 7-8 minutes total.

Cool on a rack--careful, don’t taste yet-that hot sugar can burn your tongue!

Once cooled, these are great after school with milk, or in the morning with coffee or well...anytime really.

You’ve done it! I’m so proud. :)