CREAMY HOT COCOA
It's old fashioned, it's comforting, it makes the kitchen smell wonderful and it's good for the soul.
Provided by JEANIE BEAN
Categories Drinks Recipes Hot Chocolate Recipes
Time 7m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Nutrition Facts : Calories 310 calories, Carbohydrate 52.8 g, Cholesterol 28.3 mg, Fat 8.7 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 102.1 mg, Sugar 47.7 g
CREAM CHEESE STUFFED CHOCOLATE CUPCAKES
Notes about the recipe: Here's a chocolate alternative to the perfect yellow cake for your wedding cupcakes. Vinegar keeps the cake tender as it inhibits gluten from developing when beating the flour in the batter.
Provided by Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 25
Steps:
- Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
- Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
- Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
- Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.
HOMEMADE HOT COCOA
This homemade hot chocolate recipe will make people think you fussed but it is so simple. -Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CAKE FROM SCRATCH
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Provided by Pat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
- Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
- Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g
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