The Smell Of Heaven, A Taste So Devine!
This time of year smells and tastes get all confusing, between the oil for the sufganiyot, the Caramel Brulee Latte at Starbucks and the chocolate scent wafting out of Le Chocolat I am not quit sure what I want to eat! Then my friend Jen Krup from from Jen K Designs bought me the most delicious bottle of Stoli Salted Caramel Vodka from Chateau De Vin (can you tell I don’t get off my half of Central Ave ever?!?!) and I felt inspired! I had to make something really delicious! I decided that a vodka like this could only go into something with whip cream and since it has been so chilly out I wanted something warm. So what could be better than my Karamel Hot Chocolate and to pair it with something crunchy like my Heavenly Gingerbread Biscotti!
Karamel Hot Chocolate
Since my kids where little, every time we would go out in the snow to play I would make them hot chocolate as soon as we came back in to the house! Since it was for kids I didn’t want to use the instant stuff, so it was always made fresh from scratch!
- 2 Cups Milk (I used 2% but skim and whole work just as well
- 1/2 Cup Chocolate Kisses
- 1/4 Cup Stoli Salted Karamel Vodka
- Whip Cream
- In a sauce pan, on medium to low heat, add all the milk and allow it to heat through.
- Add the Chocolate Kisses and stir until they are all dissolved.
- Turn off the flame under the pot and add the Vodka. (For my children I add 1/8 cup salty caramel sauce, Breezy’s Mix & Match page 205).
- Pour into a glass, top with whip cream and enjoy!
Heavenly Gingerbread Biscotti
- 1/2 Cup Margarine
- 1/2 Cup Sugar
- 1/2 Cup Light Brown Sugar
- 1/4 Cup Molasses (preferably Dark)
- 2 Eggs
- 1 1/2 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Ground Clove
- 1/4 tsp Salt
- 1/2 Cup Sliced Almonds (Optional)
- 1 lb. White Chocolate (For melting, Optional)
- Preheat the oven to 350.
- In a large mixing bowl (I use my mixer) add the margarine, sugar, brown sugar and molasses. Combine it until it is all smooth.
- Add the eggs one at a time.
- In a separate bowl add all the dry ingredients together. (This is to make sure that the spices spread evenly throughout the batter and don’t clump in sections, because NO ONE wants a mouthful of cloves!)
- Mix the dry mixture into the mixing bowl.
- You can add the almonds now if you want. (I put inside 1 loaf and left 1 loaf without)
- Take 2 baking sheets and cover them with parchment paper. This is IMPORTANT, if you don’t have parchment paper use a non stick cookie sheet and coat with Pam. The parchment sheet allows you to slice it into pieces with an even cut.
- Form the batter into 2 logs on each of the cookie sheets. Use well floured hands to do this.
- Bake in the oven for about 25-30 minutes.
- Then remove them from the oven. Lower the oven to 300 degrees.
- Slice the cookies and separate the slices. Put them back inside the oven.
- Leave them in the oven for 8 minutes if you like them soft or up to 20 minutes if you like them hard and crunchy. Keep in mind as they cool they will continue to harden.
- Remove them from the oven and allow them to cool completely.
- Use a double boiler to melt the chocolate. (For help with melting chocolate read Breezy’s Mix & Match page 193)
- Dip the cookies into the chocolate and then place them back on the parchment paper and stick in the fridge to cool for about 15 minutes.
- Now DEVOUR them! You waited this long, so sit down and enjoy them.
Hope you enjoy!!
Nov 29, 2012 | Category: Blog
| Comments: none