Holiday Special: Make Your Own Hot Chocolate!

Ever since the weather has turned cold and dark, I've been craving a silky smooth cup of hot cocoa in the evenings.  I especially love "Mexican" hot chocolate with just a dash of cinnamon and/or chili pepper.  Recently, I bought Ghirardelli's 100% unsweetened cocoa to make some chocolate cake, but found a fabulous hot chocolate recipe on the back of the label.  All it called for was 2 tablespoons cocoa and 1 tablespoon sugar with a cup of hot milk.  I tried it and now both my husband and I are hooked.  This cocoa is very dark, but only slightly bitter, so it makes a very rich, smooth chocolate.  The cinnamon in my recipe also balances out the flavor with a little spice.

I can't take all the credit for this recipe, but I felt it was worth sharing because of all the ways you can customize it to brighten your holidays!  I, for one, add a pinch of cinnamon to each cup, but there are many other flavors you could add to make it unique.  

Also, this would be a fantastic gift for Thanksgiving or Christmas.  I have started making large batches of hot chocolate mix so that it is always on hand for us in the evenings.  Or a batch of hot chocolate mix in a cute bottle with a bow would be perfect for friends and family.  Instead of buying expensive hot chocolate mixes, save some money and have fun by making them yourself!

Mexican Hot Chocolate Recipe 
1 cup serving
(Inspired by the recipe from Ghirardelli)

2 TB 100% unsweetened cocoa
1 TB brown sugar
1 pinch cinnamon (about 1/8 tsp)
8 oz or 1 cup hot almond milk  (or whatever milk you like!)

1. Mix cocoa, sugar, and cinnamon in the bottom of a tea cup.
2. Heat milk on the stove or microwave until steaming.  If you heat it on the stove, stir it constantly so it doesn't burn on the bottom.
3.  Fill your tea cup 1/2 way with hot milk.  Use a whisk to blend cocoa mixure, making sure it dissolved completely.  Fill the rest of the cup with hot milk.  Whisk lightly to blend and create a soft foam on top.  
4. Enjoy!

NOTE: I've been making large batches of the hot chocolate mix by multiplying the recipe by 6.  That makes about 2 cups or more.  It turns out to be 12 TB cocoa, 6 TB sugar, 1 TB cinnamon.  Then, add 1 to 2 TB of chocolate mix per cup!

There are also many other flavors you could use to make a 'fancier' hot chocolate.  Or you can always keep it plain which is delicious, too!  Here are a few of my ideas:

Chai or Pumpkin Spice Hot Chocolate

2 TB cocoa
1 TB sugar
1 pinch of each: cinnamon, clove, allspice OR garam malasa OR pre-made pumpkin spice blend

Peppermint Hot Chocolate

2 TB cocoa
1 TB sugar
1 pinch finely ground peppermint candy or candy canes

Spicy Hot Chocolate

2 TB cocoa 
1 TB sugar
1 pinch cayenne or chili pepper

Hot Chocolate Mocha

2 TB cocoa
1 TB sugar
1 tsp instant coffee OR 1/2 hot chocolate and 1/2 coffee like my husband does!

ENJOY!

Beef and Potato Casserole

The fall weather here in Portland has been just beautiful.  We had cold rainy weather a few weeks ago, then it's turned warm again.  Every morning, my neighborhood is covered in fog, but by late morning, the sun burns it off and everything begins to glow.  The colors this year are vibrant yellow and red, and the sidewalks are crunchy with fallen leaves.  The sweet, earthy smell of dead leaves is one of my favorites. :)

Our Japanese Maple...it was almost too sunny to capture the color!

Given all the wonderful fall vibes, I've been wanting warm, comforting fall food.  I decided that I really wanted to make Shepherd's Pie which is basically beef casserole filling topped with mashed potatoes.  It is a perfect one-dish meal.  I, however, only had "waxy" potatoes at my disposal.  There are two different types of potatoes: waxy and mealy.  Mealy potatoes contain less moisture and usually have tougher skins that need to be peeled off...like the traditional russet.  These potatoes are perfect for french fries (if you want a crisp outside and a soft, flaky inside), gnocchi, and mashed potatoes.  Waxy potatoes have more moisture and tend to be much more firm.  Their skins tend to be thinner, so there is usually no need to peel them.  These are great for roasting or for firmer french fries, but they do not make good mashed potatoes.  Because of their moisture content, they just turn into glue when mashed!  So, all that said, I had to change my recipe idea.  

Instead of Shepherd's Pie, I made a similar casserole that was very successful.  I cut the potatoes very thinly (on my mandolin) and layered them with the beef casserole filling, then baked it until the potatoes were browned on top.  This dish is a classic example of soul food...and is a perfect compliment to the cool weather.  Enjoy!


TEA's Beef and Potato Casserole

salt and pepper to taste
2-3 TB olive oil, or more if needed
1 pound beef stew meat, cut into 1" cubes
1 cup onion, medium dice
1/2 cup carrot, medium dice
1/2 cup celery medium dice
2 TB flour (I used whole wheat pastry, but I recommend a lighter flour)
1 quart beef stock or water
1/4 cup tomato paste
1 cup green beans, cut into 1" strips
1 broccoli florets and 1" cubes of stem

NOTE: Don't waste your fresh broccoli!  The stems are edible too!  Just take a knife, trim off the end, then cut the fibrous outer layer off the stem until you get to the light green or white tender center (use can also use a peeler).  Then, cut the tender strip into cubes (as seen above).  If they are cooked correctly (aka not too long), they have a fabulous crunch, much like water chestnuts!

3-4 large potatoes, sliced thin

NOTE: Potatoes tend to start browning, or turning grey or pink (a lot like an apple will...the process of browning is called "oxidizing"), so you need to treat them with care if you are not going to use them right away.  The best trick is to have a bowl of cold water ready to put your cut potatoes in.  This will prevent them from oxidizing until they are ready to be cooked.

Directions:

1. Prep all veggies.  Combine broccoli and green beans, set aside.  Combine onion, carrot, celery and set aside. Preheat oven to 400F.

2. Heat olive oil in a large soup pot on medium high heat.  Add stew meat, salt, and pepper, and saute until all sides are browned.  Take out of the pan and set aside.

3. Lower the heat on the soup pot to medium, then add mirepoix (mix of onion, carrot, celery), and a little salt.  Add more olive oil if needed.  Cover the pot and let veggies sweat until tender and the onions are transparent about 10 mins.  If they start to brown or stick to the bottom, lower the heat and add a little water.

4. Take the cover off the pot and add in flour.  Mix well until all the veggies are coated.  Cook flour mix for 1-2 mins or until it starts to lose the "raw flour" smell.  It should begin to smell slightly toasty.

NOTE:  This is a basic roux or cooked flour/fat mixture.  Traditionally, it is made with butter, which you can use if you like.  But oil works just as well!

5.  Start adding in the stock or water in small amounts stirring constantly to break up any little lumps of flour.  Keep stirring until you have a smooth sauce, adding small amounts of stock as needed (about 1/2 cup at a time).  

When your sauce is smooth, add the rest of the stock, tomato paste, and cooked beef.  Bring to a boil, reduce to a simmer.  Cook for about 15 mins to help the sauce thicken.  Taste and season with more salt and pepper as needed.

6. Add in broccoli and green beans to the soup pot.  Turn off the heat and cover the pot. 

7. In a large casserole dish, layer a thin layer of sliced potatoes on the bottom.  Then, cover potatoes with 1-2 cups of casserole filling.  Repeat layers until all filling is gone, reserving one more layer of potatoes for the topping.

8. Cover dish with aluminum foil and bake for 45 mins or until filling is very bubbly.  Take off aluminum foil and bake another 15 mins or until the potatoes on top have browned. 

Sorry I didn't get a pic of the finished dish!  But you can imagine it...brown, bubbly, delicious!

ENJOY!

The Method Behind the Muffin

Ahhh, the versatile muffin! For years now, I have been using the same muffin recipe passed down to me by my mom.  I have made countless batches of these muffins because they are easy, quick, cheap, and delicious.  This recipe might be the one that I have made the most in my cooking career.  With as much as I like to experiment, you might think I would be bored of the same old muffin recipe, but, surprisingly, I'm not because this one recipe is the perfect representation of versatility.

I wanted to start my blog with this recipe all those months ago (it's almost been a whole year since I started blogging!), but I got so caught up in the variations of this recipe that it became overwhelming.  But I find that breaking apart this recipe is a fascinating representation of how all recipes can be changed as long as you stick with the basic method, so I finally put all my thoughts on muffins into one blog!  

The basic method of muffin making is thus: mix all the dry ingredients (sifted is best) together, then mix all the wet ingredients together.  Combine wet and dry ingredients together and quickly put them in the oven to bake until a toothpick comes out clean.  Simple!

If you stick with this method, you can make just about any muffin you desire! So let's start experimenting!

BREAKING DOWN THE RECIPE:

This recipe is tried and true.  If you follow it to the letter, you will come out with some really tasty banana muffins.  However, when reading this recipe, you might begin to ask yourself..."Well, I only have wheat flour in my pantry...will that work?"  Or..."I don't have buttermilk.  If I use plain milk, will that screw up the recipe?"  Or..."Can I use other fruit besides bananas?"

These are questions that come up because of what you have on hand, but they are also questions you SHOULD be asking!  By analyzing a recipe, you start thinking like a chef.


Banana Muffin Recipe
makes 12 muffins or 2 small loaves
*also works well in 1/2 batches

This recipe has seen a lot of love....

2 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
2 large eggs
2 ripe bananas, mashed or pureed
1 cup buttermilk
1/2 pecans (optional)
1 cup chocolate chips (optional)
1 tsp vanilla
spray oil/butter/cupcake liners for muffin tins or pans

Directions:

1. Mix (or sift) all the dry ingredients together, including pecans.  

2. Mix all the wet ingredients together, including banana puree.  

3. Combine the wet and dry ingredients and mix well. 

4. Immediately transfer to lined/buttered/oil-sprayed muffin tins. 

5. Bake at 400F for 12-15 mins or until a toothpick comes out clean.

NOTE: The reason it is important to quickly put the muffin batter in the oven is that muffins rise from the chemical reaction made by the baking soda and baking powder.  These ingredients start to let off gas as soon as they combine with liquid, and these gasses help the batter to rise.  If the batter is left to sit before baking, all the gas will escape and you will have very flat muffins.

To make Muffin Bread: Put batter in oiled loaf pans, filling them about 1/2 way.  Bake for 30-40 mins.
To make Muffin Cake: Pour batter into oiled cake pan, filling about 1/2 way.  Bake for 30-40 mins.

Let's talk flour!

Knowing what different flours you have at your disposal will help you make the right decision about what kind of muffins you would like to make:

White AP (all purpose) flour:  This is the most popular flour in the grocery store.  White flour means that most of the bran (the outside of the wheat seed) and the germ (the reproductive part of the seed...or what will eventually turn into a new wheat plant if it was planted) is removed.  Both the germ and the bran contain the most nutritious components of the seed.  What is left over is the endosperm, which is composed mostly of starch.  By removing the bran and germ, the flour is has less nutrients, but it is also light and easy to work with.

What kind of muffin will this make?
This will create a typical muffin.  It will be light and fluffy, but will contain less nutrients.

Whole Wheat Flour: This flour is made by grinding the whole wheat seed.  It has the most nutrients, but can be very dense.

What kind of muffin will this make?
I have made many whole wheat muffins and they are, well, "healthy" tasting.  They are dense and nutty and will fill you up.  If you're looking for a nutritious option this flour works well.

Whole Wheat Pastry Flour:  This flour is lighter than regular whole wheat flour, and contains less protein.  This is my favorite flour for baked goods because it has a texture much like white flour, but it has more nutrients.

What kind of muffin will this make?
These muffins should be light and fluffy, just like AP flour muffins.  

White Pastry Flour: This is a very light flour and contains even less protein than white flour.  It is specifically for baked goods because it has a soft structure when baked.

What kind of muffins will this make?
These muffins will be the lightest version....more like a cupcake than a muffin.  This flour would be perfect for a fancier muffin.

Sugar:

White sugar: This sugar works really well for any baked good.  I don't usually use white sugar, but it works just great for muffins.

Brown sugar: This is the sugar I recommend the most because it contains more moisture than white sugar, and makes a very tender muffin.  Plus, it has a deeper, richer flavor which I prefer.

Molasses/Honey/Agave: You can use these sweeteners instead of regular sugar, but you have to be very careful of the amount you add in.  All of these sweeteners contain a lot of moisture, so if they are added to the batter in large amounts, they can make the batter too runny which will prevent the muffin from setting up properly.  Also, both honey and agave are very sweet, so they could potentially ruin the taste of the muffin in large amounts.  If you want to try using them, I recommend using about 1/2 the recommended amount (so 1/2 cup molasses to 1 cup sugar in a standard recipe).

Milk:

Although this recipe calls for buttermilk, I never use this anymore.  Since I'm lactose intolerant, I've had to find good dairy-free alternatives.  If you can use buttermilk, I would recommend it because the acid in the buttermilk helps these muffins to rise.  However, I have found other options that works just as well...or better!

Regular Milk: works great on it's own, or add 1 tsp vinegar or lemon juice to make it into buttermilk.

Soy Milk: I do not recommend soy milk.  Not only do I not like the taste, but it changes the muffin texture and taste significantly.  I found muffins made with soy milk are denser and more rubbery.  

Rice Milk: This milk actually lends itself perfectly to baked goods.  It is light and sweet tasting, but it doesn't help the batter to rise.  Add 1 tsp vinegar or lemon juice to offset this.

Almond Milk: This is what I use all the time.  It works well by itself or by adding 1 tsp vinegar or lemon juice.  My recommendation!

Water: I have used water before.  It is cheap, but does not add any taste or texture to the batter.  If you use water (running out of milk happens!), make sure to add 1 tsp vinegar or lemon juice so the batter will rise.


Oils:

Canola Oil (or any light oil): This kind of oil is both cheap and creates a perfectly good muffin.  It is not as healthy as some other options, but it is a good staple.

Olive Oil: Although this is one of the healthiest oils you can use, I would not recommend it for muffins....unless you were making a savory muffin.  Olive oil is very flavorful, and tends to overwhelm the overall taste of the muffin.  This would work well with a healthier, whole wheat muffin which is more savory than sweet.

Coconut oil: This is what I use most of the time.  I like coconut oil because it is healthy, but it is also firm at room temperature (like butter) which gives the muffins a great melt-in-your-mouth sensation as you eat it.  It also has a nice, subtle coconut flavor.  The only downside is that you have to melt it before you add it to the batter.

Fruit!

Almost any fruit will work in these muffins.  This is where you can really get creative!  Here are some options that I have made that work great!

-banana, mashed
-applesauce (or just cooked, pureed apples)

-berries (fresh or frozen): blackberries, raspberries, strawberries

-pumpkin or squash (like butternut) puree
-stone fruit: plums, nectarines, peaches, apples...pureed or chopped small

Other Additions:

You can add almost anything to muffins.  The batter works well with very few ingredients, or many ingredients.  It just depends on how dense, or nutritious, or light, or sweet you want them!  Here are some that work well:

-chopped nuts: pecans, walnuts, almonds
-seeds: sunflower seeds, pumpkin seeds (pepitas)
-healthy additions: wheat germ (about 1 TB), ground flax seeds (1 TB)

Spices:

-cinnamon
-nutmeg
-cloves
-garam masala
-ginger



My Favorite Variations:

Pumpkin Spice Muffins:

1 cup pumpkin puree (instead of banana)
1 tsp cinnamon
1/2 tsp allspice (optional)
1 cup dark chocolate chips (optional)

Apple Spice Muffins:

1 cup applesauce
1 tsp cinnamon

Sprinkle batter with sugar for extra sweetness and crunch!

So, have fun with you muffins!  Since it is fall, I've been making lots of pumpkin muffin bread!  It is fun to use what is in season and plug it into this very basic, easy recipe.  Enjoy!