Sweet Cherry Coke BBQ Sauce

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Very soon you will be seeing posts using this sauce.  Ribs, Brisket, Pulled Pork and especially these Chicken Wings have all been enhanced sweetly with this sauce.  Often when I host a party I either make two versions (like Wings) or provide at least two choices of sauces...  A HOT Spicy sauce and a sweet sauce.

I love making my own BBQ sauce.  So easy to whip something up special for whatever I am grilling.  I have already posted a Sweet/Heat Bourbon BBQ Sauce, with a rich Earthy spiced flavor... Something for the grown-ups.  I also posted my Hawaiian Sweet BBQ Sauce, a more sweet sauce infused with minced bits of Pineapple with just hints of jalapeno that I made to appeal to my wife and the ladies.

And now I am completing the circle with a much more sweet sauce, this Cherry Coke BBQ Sauce.  And yes, it is indeed made with Cherry Coke (always full strength, never cook with diet sodas, too many questionable chemicals that will alter taste) and to punch up the sweet hints of cherry, I even add a bit of the juice from a jar of Maraschino Cherries..  The Cherry Coke cooks down into a thick syrup, infusing even the few bits of Jalapeno with a sweetness that appeals to the kids at your table.

Like the rest of my BBQ sauces, this is very easy.  The main ingredient is plain old ketchup, just a matter of mixing in a few items and allowing them to simmer to the desired thickness.  The sweetness of the sauce was perfect to pair with the Chicken Wings.  I also made some sweet ribs with a Cherry Coke BBQ glaze (will be posting them soon) with this sauce.  As I have said, I am posting my planned Super Bowl BBQ... a dozen friends and family (and yes several kids that practically licked the ribs of the sauce) and 10 dishes plus condiments, drinks and desserts.  It is soooo easy to make this and adds so much cache bragging rights when you pull out a jar of home made sauce... Especially when it is as good as this...

Keep scrolling down for this easy to follow Recipe.  Nut first, here's a link to the canning supplies I used for this recipe.  Canning is a great investment.  Buy once and you will have a lifetime of inspiration to provide fun and interesting dishes that your family can enjoy not only on the day you make them, but makes the extra work of making your own sauces worth the effort,  The book got me started in making my own sauces.  Has plenty of tried and true tested recipes to get you started and may even inspire you to twist and tweek your own recipes....

   

OK... Like I said, keep scrolling down for this easy to follow recipe.

OK... Here's what I did...

Sweet Cherry Coke BBQ Sauce in a Crock Pot

Ingredients

• 2 TBS Olive Oil
• 1 Medium Sweet Onion Like a Vidalia or Candy Sweet, finely chopped
• 4 tsp Ginger, finely grated and fresh
• 4 Cloves Garlic, minced
• 1 TBS Smoked Paprika
• 1 (12 OZ) Bottle Cherry Coke (NEVER Diet)
• 1 Cup Marischino Cherry Juice
• BIG Can (109 Ounces) Tomato Sauce
• 1/2 Cup Brown Sugar
• 2 TBS Molasses
• 1 small Jalapeno Pepper (optional) Finely minced, no seeds
• Juice and Zest of 1 Lemon
• Several pinches of Salt and Pepper to taste

Cooking Directions

1. Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft and translucent.
2. Add the ginger and garlic and cook for 1 minute.
3. Add the paprika and cook for 1 minute.
4. Stir in the Cherry Coke and Maraschino Cherry juice and cook until reduced by half.
5. Add the ketchup, brown sugar, molasses and Jalapeno and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes.
6. Add the lemon juice and zest and season with salt and pepper.
7. Transfer while HOT to sterilized canning jars and allow to cool.
8. Refrigerate sealed in jars for up to 6 months. Once opened,use within a couple of weeks.
9. Serve as you would any BBQ sauce over ribs, in Baked beans or whatever and ENJOY

32 Yolks: From My Mother's Table to Working the Line Book review

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Oh Boy... A Book to read!

And what a Book... But first, recently I was asked by the good folks at Blogging for Books to review this book.  The book was free, but the opinions are all mine...

And another note... Those same good folks  at Blogging for Books offered to send me an Audible CD Version of the book.  I am trying to increase my cardio so i have started a daily walking workout (10K steps a day).  I LOVED the audio book, made the miles and steps and hours fly by!  SO even though I may talk about the book, really i am talking about the audio version... unabridged of course.

And my opinion... I LOVED THIS BOOK.

32 Yolks: From My Mother's Table to Working the Line is the autobiography of world famous chef, restaurateur, recipient of multiple James Beard awards and awarded multiple Michelin Stars.  It covers his early years, starting at 6, when his parents divorce and a bully of a step father moves into his life.  Through boarding school  and the lose of his biological father, his life is headed into a bitter reality that has ruined many souls.

BUT, through the kindness of an eccentric chef, young future chef Ripert was given an opportunity to find his passion.  The story covers his  years in a remote section of France with more Spanish roots that most French cooking bios cover.  His Culinary School experiences and his apprenticeship in various Parisian Starred Restaurants before finally allowed to blossom in his own right.

At times the stories are painful to hear, and equal parts inspiring to be a part of.  Very personal, with few blows to a soul glossed over, this is a story not to be missed on several levels.  The book reads like a novel, yet has an authenticity that shows the progression of a man that found his passion.

This covers the early part of the chef's life.  i am now inspired to search out the rest of the story...

Loved this book!

Here's links for the audio version as well as the book form...

   

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

Bananas in Paradise - Let's have a Shot

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 OH BOY... Let's have a Shot!!!

But not just any Shot, this drink has the flavors of Chocolate plus of course, Bananas... with hints of Hazelnut!  Really, what's not to love.

I am in the midst of getting ready for my annual Super Bowl party.  This year I want to add a couple of "Let's do Shots" Games, but I want to avoid the messy ugly shots of tequila or whiskey that normally goes with that phrase.  OK... Truth be Told, I am after drinks that the ladies will want to drink.

And by gosh, by golly, this is more than one.  Simply delicious, dangerously so since you can not taste the booze at all.  Very much chocolate flavored, with enough hints of the other two liqueurs to make this special.

Only requires a three bottles of booze, makes this affordable for a home bar.  The Creme de Banana and Breme de Cocoa belong in every home bar anyway, you may have a half a bottle of each already.  The Frangelico, the hazelnut flavor has such a pretty bottle you may want to keep that in your regular home bar as well.  Booze really does not spoil, so buy a bottle every now and then and in no time, you have a stocked bar.

Cheers and go team!

 OK, Here's What I Did...

Bananas in Paradise

Ingredients

• 1/2 ounce Creme de Banana
• 1/2 Ounce Creme de Cocoa
• 1/2 ounce Frangelico

Mixing Directions

1. These are best chilled... Either have frosted shot glasses ready from the freezer or stash the bottles in the fridge until ready to mix.
2. Start with the Creme de Banana
3. Add Creme de Cocoa
4. Add the Frangelico
5. Serve Chilled and ENJOY!

And if you like this recipe, be sure to check out the Abbot's Dream and Chocolate Monk  that uses almost the same liqueurs. making bartending at home affordable.

BBQ Cole Slaw a Bag of Coleslaw Upgarde

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OH BOY Cole Slaw...

But not just any Coleslaw, this is loaded with the flavors of a summer BBQ!

I was serving this up as p[art of a tailgating football celebration buffet.  BBQ Ribs, Brisket, Pulled Pork, Side Dishes and a chance to root root root for the home team.  OF COURSE you needed a coleslaw.  I was serving this up in January, so I wanted to add all the flavors of a summer BBQ that I could.

It's a very simple recipe.  Takes minutes to put together.  the real "cooking" (in this case, the melding of flavors) happens while the slaw rests comfortably in the fridge for a few hours, allowing all the flavors to nix mingle and meld into that classic of summer dishes and accompaniment to any BBQ.

And of course using that bag of slaw you find in the store makes this especially easy.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

BBQ ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 1/4 Cup Cider Vinegar
• 1/3 Cup Your favorite BBQ Sauce
• 2 TBS Mayonnaise
• 1 tsp Yellow Mustard
• Large pinch each Salt and Pepper
• Additional Tabasco Hot Sauce to taste (May not be needed at all if using a spicy BBQ Sauce)

Cooking Directions

1. In a large bowl, whisk together the BBQ Sauce, Mayo, Cider Vinegar, Sugar, Salt and pepper.
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish.  Taste, ad additional seasonings to taste, salt, pepper and possibly a hot sauce
5. Garnish with Paprika spice, serve chilled and ENJOY!

My Granny makes the BEST Cheesy Potato Salad

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Oh Boy, Potato Salad...

But not just any potato salad, this is the recipe that GLOWS at a church potluck along side several bowls of tater salad.  This is the one that made grandma a legend among the Church Basement Ladies.

It is the classic Yellow Mustard recipe, along with several "secret Ingredients" that you probably already have in your pantry (and a couple you may not).

First, the two items you may do not have, the cheeses.  That's right, not just one type (Cheddar), but I also dump in a tub of Blue Cheese Crumbles.  Adds just the right amount of "something, Something" to the dish.  Not a strong enough flavor to make you apologize to the blue cheese haters (yes, there are a few), just enough to add a terrific flavor that you don't need to identify.

But also, in addition to yellow mustard and mayo (the classics), i add a little bit of sour cream to add to the creaminess.  Toss in some chives and Paprika for color, some BBQ spices and sauce for flavor and you have upgraded the classic Potato Salad to the one that everyone hunts for.

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I served up a KX Classic BBQ Spread, with ribs, brisket and more... Just screamed the need for Potato Salad as we grabbed a plate and moved on to making plans for a football game in February.... Sigh

Enjoy!

Keep scrolling down for this easy to follow recipe.  But first, take a look at one of the items on my want list... I of course already own a Kitchenaid brand stand mixer.  White goes with everything standard.  But I recently went to a friend's kitchen with all matching appliances in her signature color.  I have been pondering upgrading to the larger professional model and now see that it is indeed available in an incredible dark green color (as well as about a dozen other colors)... Jealous and plotting my upgrades...



And here's the recipe, just below the photo...

OK... Here's what I did...

Cheesy Potato Salad

Ingredients

• 5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
• 8 Ounces Sharp Cheddar Cheese, freshly Grated
• 1 Tub (4 OZ) Blue Cheese Crumbles
• 4 Hard Cooked Eggs, Chopped
• 1 Medium Red Onion, Chopped
• 4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
• 3 TBS Your favorite Spice Rub Mix, divided 2 TBS in the taters, 1 TBS as garnish
• 3 TBS Yellow Mustard
• 1-1/2 Cups Mayonnaise
• 1/2 Cup Sour Cream
• 1 TBS Spicy BBQ Sauce of your Choice

Cooking Directions

1. Cook the potatoes til just done.  While the potatoes are cooking, prepare the "sauce".  It needs to be ready to add to the potatoes while they are still hot..
2. Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) into your kitchenaid mixer and mix on low for about three minutes.
3. While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a large mixing bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer.  Transfer to a serving dish and cover tightly with cling wrap.
4. Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
5. Just prior to serving, garnish with chives and additional spices
6. Serve Chilled and ENJOY!

Lemon Broccoli Pasta- Fast, Easy and DELICIOUS

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Oh Boy... pasta!

But not just any pasta.  I LOVE this simple FAST pasta.  Loaded with a delicious brown butter/Lemon sauce for plenty of flavor.  It is very appealing to vegetarians with the colorful broccoli and Spinach added.  In fact, I hosted a football tailgating party recently and served this up as a vegetarian option along side a table full of ribs. brisket and pulled pork.  This was wildly popular and was gobbled up by the veggie people along with the carnivores.

So. it may seem odd, nut this dish earned a spot on my ultimate Tailgate menu.  A good host offers something for everyone, and indeed; this dish performs on all levels.

The lemon butter sauce shines, but the hidden heat from a few sprinkles of red pepper flakes adds enough Oomph to the dish to please all.  I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I wanted something light and easy to serve , grab a plate and move on to making plans for a football game in February.... Sigh

BUT... Enjoy indeed.

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Lemon Broccoli Pasta

Ingredients

• 1 Pound Bow Toe Pasta
• 1-1/2 Pound Fresh Broccoli, Trimmed to bite size
• 2 Cups Fresh Spinach
• 4 TBS Butter
• 2 Cloves garlic, mashed and minced
• 1 Large Lemon, Zested and Juiced
• Plus an additional Lemon, cut into chunks for garnish
• 1 tsp Crushed Red Pepper
• 1 Cup fresh Parmesan
• Plus an additional  couple TBS sprinkled on top as garnish
• Salt and Pepper to taste

Cooking Directions

1. Prepare pasta according to directions on the box.  Except, cook for one minute less to insure al Dente texture
2. When the pasta has cooked the correct time, drain the pasta and return to pot.  Add the spinach and stir to mix.  Cover and let rest for 10 minutes so the spinach wilts from the hot pasta.
3. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat...Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
4. Turn off the heat and add 2-3 tablespoons fresh lemon juice and the lemon zest. Add the lemon butter to the pasta and stir.
5. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
6. Garnish with additional Parmesan Cheese and the lemon chunks
7. Serve Warm and ENJOY!

My Granny Makes the World's Best Deviled Eggs

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OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

And just possibly, I knew we would need a little comfort food... Granny's Deviled Eggs to take us back to a simpler time.  Sigh.

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Granny's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of your favorite BBQ Rub for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and BBQ Rub until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

Bacon Jalapeno Popper Cheese Dip Appetizers BItes

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Oh Boy... Jalapeno Poppers!!!

But not just any poppers, these are more of a cheese dip with all of the ingredients in a Jalapeno Popper.  Making these in a dip form lets you serve them for a crowd easier.  You can make one big ball (Better yet, in the shape of a football, decorated with sliced cheese for the sewn seam of the ball and sprinkles of Panko bread crumbs to get the color right).  I chose to make pre-dipped Fritos brand scoops.

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

Hand held cheese dip seemed perfect!

And it indeed was!  Everybody loved these.

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Bacon Jalapeno Popper
Cheese Dip Bites 

Ingredients

• 1 Pound Bacon, chopped and browned to just crispy 
• 2 Bricks (16 Ounces) Cream Cheese, softened to room temperature
• 1 Cup Grated Sharp Cheddar Cheese
• 2 TBS Mayonnaise
• 1 Cup (about 4-5) Minced Jalapenos 
• 1/2 Cup Green Onions, Chopped small, green and white parts
• 2 tsp Garlic Powder
• 1 Bag Fritos brand Scoops

Cooking Directions

1. Cook your bacon (oven method, in frying pan as you like).  Once cooked, chop to tiny pieces, drain on paper towels
2. In the bowl of a stand mixer, using th paddle attachment, mix the Cream Cheese with the Mayonaisse until fluffy, about 3 minutes.
3. Add the Minced Jalapenos, Cheddar Cheese, Garlic Powder and Green Onions.
4. Continue to mix with the stand mixer until well combined, another couple of minutes.  Scrape down the sides of the bowl and mix for an additional minute.
5. Lay out the Fritos Scoops on a serving dish.  Scoop 1 rounded teaspoon of the fip into each scoop.  
6. Roll each filled scoop onto the Bacon bits to coat the top.
7. Wrap loosely in cling wrap.  Store in the fridge until ready to serve
8. Serve with Chilled and ENJOY!

Jalapeno Popper
Cheese Dip Bites 

Same as above... BUT, leave out the bacon.  Roll in toasted Panko brand Bread Crumbs (I like the Italian version) instead of the bacon,

When serving at a party, I like to reserve some of the dip to make a few bites for my Vegetarian friends.

"Damn it's Cold Outside" an ADULT Nutella Hot Chocolate with Whipped Cream

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Oh Boy Hot Chocolate....

But not just any hot chocolate, this is a simple, fast version, only 2 ingredients (not counting the whipped cream that I will get to in a second), comes together in minutes and is LOADED with the unique flavors of that Hazelnut infused Chocolate spread... The legendary Nutella!

BUT WAIT... There's even MORE...

WHISKEY and CINNAMON SCHNAPPS!  That's right, the kiddee vesion of hot chocolate gets a Jack Daniel's upgrade.  Add a little seasonal Cinnamon and you have something really warming to your heart and soul!

I did top this off with a dollop of fresh made whipped cream.  Believe it or not, but there is a recipe for a better whipped cream (see below).  Just a little sweeter, and best of all, just a little bit stiffer, with a secret ingredient that makes the whipped cream more stable, making it stay that beautiful consistency longer, even when left out on the counter for an hour or more.

It's been cold outside recently... Snow, ice... conditions perfect for a warm blanket, overstuffed chair, a good book and a cup of Hot Chocolate.  Why not make the cup something special?  This will warm your soul after that walk gets shoveled!

Enjoy.  Keep scrolling down for the easy to follow recipe for the adult chocolate, as well as the whipped cream secret.  Pssst... It sure does help if you have a stand mixer...



Keep scrolling, recipe just below this photo...

OK, Here's What I Did...

"Damn it's Cold Outside" an ADULT Nutella Hot Chocolate with Whipped Cream

Ingredients

• 1-1/3 Cup Whole Milk
• 1/3 Cup Nutella
• 1 Ounce Jack Damiel's Whiskey
• 1 Ounce Cinnamon Schnapps
• FOR THE WHIPPED CREAM
  1 Cup Heavy Whipping Cream
• 1/3 Cup Powdered Sugar
• 1 tsp white Karo Corn Syrup

Mixing Directions

1. Over low heat, in  a small pot, mix the milk and the Nutella,  Stir until combined
2. Heat until there is a steam coming from the pot without boiling the milk.
3. FOR THE WHIPPED CREAM
   Meanwhile, in the bowl of a stand mixer, add the whipping cream.
4. Using the whisk attachment, Start the mixer on slow, adding speed every 20 seconds until you reach the 4th setting.  
5. Continue to whisk until there is the beginning of a stiff consistency.  While the whisk is running, add the powdered sugar, continue whisking for 30 seconds.  
6. Next, with the whisk still running, drizzle the corn syrup into the whipped cream for abother 30 seconds.  By now you should have very thick stiff whipped cream.  Store covered in the fridge until ready to serve.
7. Pour the Hot Nutella Chocolate in a cup.  Add the Schnapps and Whiskey and stir to mix.
8. Add a dollop of whipped cream 
9. Serve Hot and ENJOY!

And take a look at yesterday's post for the Nutella Hot Chocolate recipe for the kiddies,
Making bartending at home fun and affordable.

Nutella Hot Chocolate with Whipped Cream

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Oh Boy Hot Chocolate....

But not just any hot chocolate, this is a simple, fast version, only 2 ingredients (not counting the whipped cream that I will get to in a second), comes together in minutes and is LOADED with the unique flavors of that Hazelnut infused Chocolate spread... The legendary Nutella!

I did to[ this off with a dollop of fresh made whipped cream.  Believe it or not, but there is a recipe for a better whipped cream (see below).  Just a little sweeter, and best of all, just a little bit stiffer, with a secret ingredient that makes the whipped cream more stable, making it stay that beautiful consistency longer, even when left out on the counter for an hour or more.

It's been cold outside recently... Snow, ice... conditions perfect for a warm blanket, overstuffed chair, a good book and a cup of Hot Chocolate.  Why not make the cup something special?

Enjoy.  Keep scrolling down for the easy to follow recipe for the chocolate, as well as the whipped cream secret.  Pssst... It sure does help if you have a stand mixer...



Keep scrolling, recipe just below this photo...

OK, Here's What I Did...

Nutella Hot Chocolate
with Whipped Cream

Ingredients

• 1-1/3 Cup Whole Milk
• 1/3 Cup Nutella
• FOR THE WHIPPED CREAM
  1 Cup Heavy Whipping Cream
• 1/3 Cup Powdered Sugar
• 1 tsp white Karo Corn Syrup

Mixing Directions

1. Over low heat, in  a small pot, mix the milk and the Nutella,  Stir until combined
2. Heat until there is a steam coming from the pot without boiling the milk.
3. FOR THE WHIPPED CREAM
   Meanwhile, in the bowl of a stand mixer, add the whipping cream.
4. Using the whisk attachment, Start the mixer on slow, adding speed every 20 seconds until you reach the 4th setting.  
5. Continue to whisk until there is the beginning of a stiff consistency.  While the whisk is running, add the powdered sugar, continue whisking for 30 seconds.  
6. Next, with the whisk still running, drizzle the corn syrup into the whipped cream for abother 30 seconds.  By now you should have very thick stiff whipped cream.  Store covered in the fridge until ready to serve.
7. Pour the Hot Nutella Chocolate in a cup, add a dollop of whipped cream 
8. Serve Hot and ENJOY!

And coming soon, recipes for a More Adult version, the Damn it's Cold Outside", Making bartending at home fun and affordable.