This Valentine’s Day Warm Him Up With Homemade Hot Chocolate

Did you know that there is something out here better then hot chocolate?  Yes, it is called HOMEMADE HOT CHOCOLATE!

Some time ago, a good friend of mine was spending the weekend and she stated, “Lets go get ingredients to make hot chocolate and stay in.”

Her face was beaming with excitement while mine with confusion.  Not once in my life did I ever imagine that hot chocolate came in any other form then the powdered version that is sold on grocery shelves.  ”Homemade hot chocolate?” I responded. “Yes, you need to try it.  I promise you your life will never be the same.”…And that it wasn’t.

Valentine’s Day is quickly approaching and I am a firm believer that the best gifts come from the heart…not the wallet.  Taking the time to create something that is readily available in pre-packaged boxes is an amazing way to show someone you love them.  Here is a simple  way to show your sweetie that he is worth your effort.

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1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon pure vanilla extract
tiny pinch of salt
tiny pinch of cayenne pepper (optional)
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates, sugar and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon, vanilla and cayenne (if using).
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.
Serve with a heart cutout marshmallow.
Recipe courtesy of www.sucreeathens.blogspot.com

What do you have planned for Valentine’s Day?  Leave a comment and lets discuss.

 

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7 Tips for Low-Stress Holiday Entertaining

We all know the holiday season is one of fun with family, gift giving, and tons of holiday dinners, but it is also one of high stress without proper planning.  From my own past personal experience, these 7 tips truly helped me plan a fabulous stress free holiday party.

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1.  Create a Checklist… A successfully stress free holiday party starts with organization.  Make check lists for 1 month before, 2 weeks before, 1 week before, and the night before your event.  Include tasks that need to be completed, grocery shopping lists, and any other details that you may need.

2.  Plan Your Menu Early… Food is the center of any and every holiday party.  It is what draws guest to your home and is the catalyst that will keep laughter and conversation flowing.  It is only natural to plan you menu to the most minute detail.  Chose to not wait until the night before your holiday party to hit the grocery stores.  Believe me, you will not find much.  Once your menu is set, begin shopping for the needed ingredients as early as possible.

3.  Do Not Overcrowd Your Guest List… Have you ever tried eating a beautiful, well made dinner with little to no elbow room?  Uncomfortable right?  As the host of the dinner party, it is very important to assure that your guest have enough room to eat and mingle comfortably.  One simple rule I like to follow is for every 100 square feet of entertaining space, you can easily accommodate 10 people.

4.  Create a Signature Drink… Providing alcoholic drinks at your event can turn into a really big ticket expense if you are not careful.  Save yourself the trouble of providing a fully stocked bar to your guest by creating a signature drink that can be enjoyed by everyone. Hot Apple Cider with Rum, or Champagne Punch are great options that are both easy to produce in large quantities and easy on your wallet.

5.  Opt for Simple Yet Elegant Decor… Minimizing extravagant decor keeps the focus on your guest.  Skip the one huge center piece on your dining room table and instead opt for smaller ones that line the center of your table, clean crisp linens, battery operated votives, sparkling napkin rings, and long stemmed drink ware.

6.  Faux China Is Not a Faux-Pas… For a party of 5 and over, fancy china and silverware can not only be very expensive, but someones got to clean it at the end of the night.  Decrease your post-celebration workload by purchasing plastic china and silverware look-a-like dinnerware from your local party supply store.

7.  Assemble the Night Before… The day of your event is going to be stressful enough with you running around to fix your hair and makeup, pick out an outfit, and help those directionally challenged guest find your house.  Needless to say, you can easily run out of time to fully prepare.  Avoid disaster by setting your table, decorating your house, and cooking the majority of your dishes the day before.

What tips do you suggest to keep holiday entertaining fun, fabulous, and stress-free?  Leave a comment and lets discuss.

 

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Chicken Empanadas with Chorizo Olives

Compliments of www.thewickednoodle.com


  • 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2 tablespoons extra-virgin olive oil
  • 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
  • 2 large garlic cloves, minced
  • 1 bay leaf
  • 1/3 cup finely diced Spanish chorizo
  • 1/2 teaspoon Spanish smoked paprika (not hot)
  • 1/2 cup chopped pitted green olives
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • refrigerated pie crust

Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaf in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until reduced). When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Using 4-inch round cutters (I used mini tart pans with a scalloped edge), cut out circles and place a tablespoon or two of filling in center. Fold over and seal edges with a fork. Deep-fry empanadas at 375 degrees for 1-2 minutes per side until golden brown.

Note: These keep really well up to 24 hours before frying. Just keep them in a single layer on a baking sheet tightly sealed.


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