Cocktail o'Clock: Rocky Road Hot Chocolate
In a large ovenproof mug combine 2 tablespoons unsweetened cocoa powder, 1½ cups hot milk and 1½ ounces amaretto. Top with miniature marshmallows and place under broiler until golden brown and puffed
Saturday, December 4, 2010
Cocktail o'Clock: Rocky Road Hot Chocolate
I saw this recipe on Every Day Food's Twitter Page. I tried it the other night and it is delicious! It is very sweet, expecially once the marshmallows are melted into the drink. Make sure to use unsweetened cocoa, or else it will be too sweet to drink (unless you have a major sweet tooth...ha!). The amaretto and marshmallows will add the sweetness to the drink.
Cocktail o'Clock: Rocky Road Hot Chocolate
In a large ovenproof mug combine 2 tablespoons unsweetened cocoa powder, 1½ cups hot milk and 1½ ounces amaretto. Top with miniature marshmallows and place under broiler until golden brown and puffed
Cocktail o'Clock: Rocky Road Hot Chocolate
In a large ovenproof mug combine 2 tablespoons unsweetened cocoa powder, 1½ cups hot milk and 1½ ounces amaretto. Top with miniature marshmallows and place under broiler until golden brown and puffed
Pioneer Woman's Pecan Pie and Whisky Maple Cream Sauce
I saw Pioneer Woman make this recipe on Bobby Flay's Throwdown, and I just had to make it. The pie itself was pretty easy to make (although my mom told me I was cheating when I used a premade pie crust..opps!) but the Whisky Maple Cream Sauce just makes it amazing! I totally recommend you try both together. You could probably drizzle the sauce over anything and it would make it taste wonderful as well!
Pioneer Woman's Pecan Pie:
Ingredients:
-- 1 whole Unbaked Pie Crust (Ree uses "Sylvia's Perfect Pie Crust" recipe, I used a premade one)
-- 1 cup White Sugar
-- 3 Tablespoons Brown Sugar
-- ½ teaspoons Salt
-- 1 cup Corn Syrup
-- ¾ teaspoons Vanilla
-- ⅓ cups Melted Butter (Ree suggests salted, but I used unsalted and it turned out fine)
-- 3 whole Eggs Beaten
-- 1 cup (heaping) Chopped Pecans
Preparation Instructions:
First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen or purchase one like I did (which my Mom said was cheating).
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
Whisky Maple Cream Sauce:
Ingredients:
-- 1-½ cup Heavy Cream
-- 5 Tablespoons Pure Maple Syrup
-- 3 Tablespoons Light Corn Syrup
-- 1 Tablespoon Whiskey (can Add More If Desired)
Preparation Instructions:
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
Drizzle over pies (or anything)!
Pioneer Woman's Pecan Pie:
Ingredients:
-- 1 whole Unbaked Pie Crust (Ree uses "Sylvia's Perfect Pie Crust" recipe, I used a premade one)
-- 1 cup White Sugar
-- 3 Tablespoons Brown Sugar
-- ½ teaspoons Salt
-- 1 cup Corn Syrup
-- ¾ teaspoons Vanilla
-- ⅓ cups Melted Butter (Ree suggests salted, but I used unsalted and it turned out fine)
-- 3 whole Eggs Beaten
-- 1 cup (heaping) Chopped Pecans
Preparation Instructions:
First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen or purchase one like I did (which my Mom said was cheating).
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
Whisky Maple Cream Sauce:
Ingredients:
-- 1-½ cup Heavy Cream
-- 5 Tablespoons Pure Maple Syrup
-- 3 Tablespoons Light Corn Syrup
-- 1 Tablespoon Whiskey (can Add More If Desired)
Preparation Instructions:
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
Drizzle over pies (or anything)!
Sugar Crinkles
One of my favorite christmas cookies is Sugar Crinkles. They are a sugar cookie that is rolled into balls, and then rolled into sugar. They are similar to a molasses sugar cookie because they have that crinkled sugary coating. What I love about them though is they have a slight lemon flavor. Sugar and lemon to me is a great flavor combination. I love to add red and green sprinkles to my sugar to make them even more festive. Below is a picture from last year's baking fest.
Sugar Crinkles
Yield: about 5 1/2 dozen
Ingredients
-- 1 cup shortening
-- 1 1/2 cups sugar
-- 2 large eggs
-- 1 teaspoon lemon extract
-- 1 teaspoon vanilla extract
-- 2 1/2 cups all-purpose flour
-- 2 teaspoons baking powder
-- 1/2 teaspoon salt
-- 1/4 cup sugar
Directions:
Beat shortening and 1 1/2 cups sugar at medium speed of an electric mixer until fluffy. Add eggs and flavorings, beating until blended.
Combine flour, baking powder, and salt; gradually add to shortening mixture, beating well. Cover and chill dough.
Shape dough into 1" balls. Roll balls in 1/4 cup sugar. Place balls on ungreased cookie sheets.
Bake at 350° for 8 to 9 minutes or until barely golden. Let cool 2 minutes on cookie sheets. Remove to wire racks to cool completely.
Sugar Crinkles
Yield: about 5 1/2 dozen
Ingredients
-- 1 cup shortening
-- 1 1/2 cups sugar
-- 2 large eggs
-- 1 teaspoon lemon extract
-- 1 teaspoon vanilla extract
-- 2 1/2 cups all-purpose flour
-- 2 teaspoons baking powder
-- 1/2 teaspoon salt
-- 1/4 cup sugar
Directions:
Beat shortening and 1 1/2 cups sugar at medium speed of an electric mixer until fluffy. Add eggs and flavorings, beating until blended.
Combine flour, baking powder, and salt; gradually add to shortening mixture, beating well. Cover and chill dough.
Shape dough into 1" balls. Roll balls in 1/4 cup sugar. Place balls on ungreased cookie sheets.
Bake at 350° for 8 to 9 minutes or until barely golden. Let cool 2 minutes on cookie sheets. Remove to wire racks to cool completely.
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