Shake Shack Hot Chocolate

For 2:

2 cups whole milk
½ cup heavy cream
2 Tbs. sugar
½ tsp. kosher salt
3 oz Valrhona 66% chocolate
Marshallow fluff

For 5:

1 quart whole milk
1 cup heavy cream
¼ cup sugar
1 teaspoon kosher salt
6 oz Valrhona 66% chocolate (or any other brand of high-quality dark chocolate of your choosing)
Marshmallow fluff to top

Bring milk, cream, sugar and salt to simmer. Turn off heat and add chocolate. Allow to sit for a minute and whisk until chocolate is melted. Pour into cups and top with fluff. Best. Ever.

Comments

Smitten Kitchen's Salted Chocolate Chunk Cookies

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...

Peanut Butter Energy Bites

1 cup rolled oats 1 cup rice krispies cereal 1/2 cup ground flax seeds 1/4 cup + 2 tablespoons honey 1/4 cup + 1 tablespoon all natural peanut butter 1/4 cup peanut butter powder pinch of salt 1 teaspoon vanilla Directions: Place all ingredients into a large bowl and stir with a rubber scraper until all ingredients are moist and sticky. Using a small cookie scoop, portion out energy bites into even balls. Roll between your lightly greased fingers, pushing ingredients towards themselves to form an even, tight ball. Place onto wax paper and continue this process until all energy bites are formed. Serve at room temperature or refrigerate and store in an air tight container for up to one week.

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl. Stir together to blend well. Store in a large airtight container. Use within 6-8 months. Pancakes 1 1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in. Makes 10 1/4 inch pancakes

If I have to cook...

Search This Blog