Hot Chocolate Sticks Recipe Recipe For Chicken

HOT CHOCOLATE STIRRERS

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

HOT CHICKEN STICKS

Steps:

• Heat your grill to medium heat.
• If using wooden skewers be sure to soak them in water for 30 minutes.
• Be sure to oil grill before cooking.
• Combine chili sauce, Worcestershire sauce and hot pepper sauce, or the hot pepper jelly, whichever you are using.
• Thread each chicken tender onto skewer, leaving 1 inch empty at each end.
• Baste with the chili sauce mixture.
• Grill on medium heat for about 15 minutes or until chicken is no longer pink in center.
• Baste often with the chili sauce mixture.
• Dipping Sauce:.
• Combine bleu cheese dressing, celery and onion and serve with chicken.

HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS

Steps:

• Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
• Serve with the Old-Fashioned Doughnut Sticks.
• For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

SALTED CARAMEL HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Chill in the freeze for 20 minutes.
• Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk. Enjoy!

HOT CHOCOLATE STICKS

Steps:

• In a microwave safe bowl melt chocolate according to package directions.
• In the bowl of your mixer fitted with the paddle attachment put confectioners sugar, cocoa, and salt.
• Pour the melted chocolate on top of the dry ingredients. Mix until incorporated fully.
• Place in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions. Alternatively use a cookie scoop or small spoon. Mixture will be thick. If you use a silicone baking pan you can microwave it for 10-20 seconds after piping/scooping in the mixture.
• Top with JET-PUFFED Mallow Bits. Press craft stick into the center.
• Let cool 5 hours or overnight.
• NOTES:
• Lift the silicone baking pan a few inches and drop once or twice (or shake) to get the chocolate to level out.
• Check on the Hot Chocolate Sticks while they are chilling to be sure that the sticks are staying centered and upright.