This recipe for Salted Caramel Hot Chocolate tastes pretty much exactly like what you can get from Starbucks. It's also easily adjustable according to how you like your cocoa; this is just how I like it!
1. Get a mug and coat the bottom with caramel sauce (approx. 2 tsp)
2. Put 1 cup of milk and 3 tablespoons of hot chocolate mix in a saucepan and heat3. Pour mixture into the mug and stir.4. Add whipped cream, salt, and a drizzle of caramel sauce
Tuesday, December 4, 2012
Sunday, December 2, 2012
Iced Coffee in the Winter? You Bet.
In North Carolina, it can be absurdly warm in the Fall and Winter. As crazy as that makes me, these kinds of days are perfect for iced coffee. Making iced coffee at home is a hell of a lot cheaper than going to Starbucks and you can customize your coffee-milk-sugar/Splenda ratios. Here we go!
Hardware:
2 mixing bowls
1 fine strainer
1 spoon (really, any kind will work here)
1 ice cube tray
Software:
1 teaspoon of espresso powder for each section of your ice cube tray
1 oz. of water for each section of your ice cube tray
Milk, creamer, or half-n-half
Some kind of sweetener
Begin by combining the espresso powder and water in one of the mixing bowls and make sure that there isn't any dry powder in the bowl. Then, strain the mixture into the other bowl. Pour the espresso into the ice cube tray and leave in the freezer until completely solid.
When you're ready for iced coffee, put 3-4 frozen espresso cubes into a glass, add dairy and sweetener and anything else that you use to make coffee even more delicious than it already is, and enjoy!
Hardware:
2 mixing bowls
1 fine strainer
1 spoon (really, any kind will work here)
1 ice cube tray
Software:
1 teaspoon of espresso powder for each section of your ice cube tray
1 oz. of water for each section of your ice cube tray
Milk, creamer, or half-n-half
Some kind of sweetener
Begin by combining the espresso powder and water in one of the mixing bowls and make sure that there isn't any dry powder in the bowl. Then, strain the mixture into the other bowl. Pour the espresso into the ice cube tray and leave in the freezer until completely solid.
When you're ready for iced coffee, put 3-4 frozen espresso cubes into a glass, add dairy and sweetener and anything else that you use to make coffee even more delicious than it already is, and enjoy!
Saturday, December 1, 2012
Cozy Potato-Vegetable Soup for Cold Nights
This is my recipe (in the loosest sense of the word) for potato-vegetable soup. I just came up with it one day and there is nothing complicated about it!
Hardware:
A large pot
A skillet
A large knife
A small paring knife
A wooden or plastic spoon
Software:
Olive oil
1 large white/yellow onion, finely chopped
2 stalks of celery, coursely chopped
2 cups chopped whole or baby carrots
1 Red Bell Pepper, coursely chopped
1 carton vegetable or chicken broth
2 cans of condensed potato soup
Salt
Pepper
Begin your soup by sauteeing the onion in olive oil until it just begins to turn translucent. At that point, add in the carrots and celery and cook until all of the vegetables are soft. (Be careful to not make the heat too high; the veggies shouldn't brown). Add in the pepper and the broth and bring the mixture to a simmer for about 20 minutes with a lid. Add in both cans of potato soup and mix thoroughly. Cover and allow to simmer for about 15 more minutes. Add salt and pepper to taste, toast up some bread, and enjoy! :)
Hardware:
A large pot
A skillet
A large knife
A small paring knife
A wooden or plastic spoon
Software:
Olive oil
1 large white/yellow onion, finely chopped
2 stalks of celery, coursely chopped
2 cups chopped whole or baby carrots
1 Red Bell Pepper, coursely chopped
1 carton vegetable or chicken broth
2 cans of condensed potato soup
Salt
Pepper
Begin your soup by sauteeing the onion in olive oil until it just begins to turn translucent. At that point, add in the carrots and celery and cook until all of the vegetables are soft. (Be careful to not make the heat too high; the veggies shouldn't brown). Add in the pepper and the broth and bring the mixture to a simmer for about 20 minutes with a lid. Add in both cans of potato soup and mix thoroughly. Cover and allow to simmer for about 15 more minutes. Add salt and pepper to taste, toast up some bread, and enjoy! :)
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