Recently I have been obsessed with serving up a fine hot chocolate and with a giant marshmallow or two to boot! To be honest this obsession started a few weeks ago, I was watching yet another Hallmark movie (can’t seem to stop from watching these feel good, happy happy gems), in the movie there are a few quite warm and fuzzy scenes in which the featured stars are seen drinking some of the most delectably looking mugs of hot chocolate ever.
After conducting some research on the finest of hot chocolates, I came up with this simple but divine goodness.
Here’s all you need. Now I am no Chocolatier, but that bar of chocolate up there, sure helped to create some mighty fine goodness. By the way, by all means use whole milk if that’s what you have on hand.
- Milk (2 cups)
- 1 4oz chocolate bar
- 1/4 tsp vanilla
- Your favorite huge marshmallows
- In a medium pot heat 2 cups milk to warm
- Add in a half bar of good chocolate (2 oz.) (break the bar up a bit for quicker melting) the type I used here worked out great. Not too sweet, but just sweet enough! Mix until the chocolate melts into the milk
- Add in a 1/4 tsp of vanilla, combine well
- Ladle the warm hot chocolate into a mug
- Top with a giant marshmallow or two
- Grate some bar chocolate onto the cocoa, a microplane grater works very well for this
- Repeat, or after cooled, refrigerate and save the rest of the hot chocolate for later consumption and enjoyment
*recipe can be easily doubled, tripled, etc… to your specific goodness needs
Lots of glorious shaved cocoa topping for moi, yum!
This recipe could not be easier. I took an already great recipe I found on the web and tweaked it to my liking while considering what I had on hand in my kitchen, Peanut Butter Banana Bread it is! I am playfully calling it the King’s (as in Elvis) because from what I understand he loved the combo… bananas and peanut butter, yum!
I must say this bread is delicious, it is deliciously decadent , but not too sweet and I mean that in a good way. The peanuts and peanut butter give it a great depth of flavor.
Had to give you an inside look, plus… I had to have a test 😉 slice. Oh so good.
- 3 very ripe bananas
- 1/3 cup melted butter
- 1 beaten egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup roasted unsalted peanut
- 1/4 cup peanut butter
- pinch of salt
- Preheat oven to 350
- Butter a glass loaf pan
- In a mixing bowl mash the bananas until smooth
- Add in the melted butter, combine it with the mashed bananas
- Add in all other ingredients
- Mix well
- Place the batter into your pan
- Even out the top with a spatula or back of a spoon
- Cover loosely with foil and bake for approximately 50 minutes, make sure to check for doneness with a toothpick
- Serve warm, sliced, with butter
- Now, be prepared to be tantalized with the King’s Supreme Peanut Butter Banana Bread!
Ok so, the jury has spoken…
Almost half eaten already! It’s a keeper, delicious and husband approved.
Want a yummy and comforting food treat for breakfast? Try my mother in laws Milk Gravy the next time you are craving biscuits and gravy. It is so delicious! I never knew milk gravy existed during my pre-mom-in-law days long ago. Boy, was I missing out on a whole lot of yummy goodness
Nothing wrong with a food treat, cheat meal, right? All in moderation, that’s key.
Here’s just about all you need, but don’t forget the pepper.
Start your roux (roux = a fancy culinary term for your thickening agent here)
Cook your bacon and set aside the fat (drippings). I made 6 thick cut slices and it rendered about 1/2 cup fat.
After adding in the milk bring the mixture to a soft boil
All thickened up
I made it easy on myself, store bought definitely works.
I used the same cookie sheet that I cooked the bacon on (after the bacon fat is drained off) to cook the biscuits. This gives the biscuits a slight and oh so nice bacon flavor.
Top your biscuits with this goodness, the bacon I mean.
- 2 tablespoons rendered bacon fat
- 2 tablespoons flour
- 1 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- In a sauce pan heat bacon fat
- Add in the flour
- Whisk the roux until smooth, cook on medium heat for 5 minutes or so. Make sure not to brown this, it should stay a nice light color/white
- Over medium heat slowly add in the milk
- Add in the salt and pepper
- Whisk the mixture
- Heat gravy to a soft boil and continue whisking until it has thickened
- Lower heat, keep warm until service
This gravy will thicken even more when left standing, but on the reheat you could add a bit more milk. Not too much though, you don’t want to lose any good flavor.
To Serve… place a warm biscuit or two on a plate, top the biscuit(s) with a bit of warm gravy. I used about a 1/4 cup of gravy per my biscuit. Now, you are ready to top this goodness with crisp cooked bacon.
You can certainly make homemade biscuits here. For me, this time, it was all about the good gravy.
I came across a similar recipe on facebook. After doing some recipe research I came up with my own version. This comes together quickly. Pop it in the oven and you’ll be free to tend to the rest of your meal prepping.
- 4 cups fresh chopped broccoli
- 1 can cream of chicken soup
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup monterey jack cheese, grated
- 1/4 cup cheddar cheese, grated
- 1/4 cup crushed croutons, I used a mixed type with both dark pumpernickel and light croutons. I crushed them myself. First I placed a few handfuls of croutons in a plastic ziplock bag, then I used the back of a stainless steal measuring cup to crush them. (primitive yes, but it worked)
- Preheat oven to 375
- Combine the broccoli, cream of chicken soup, mayo, egg, salt and pepper. Mix well.
- Place mixture into a small casserole dish, I used an 8 x 4 dish
- Top with the grated cheese
- Next, sprinkle the top with the bread crumbs
- Bake for 45 minutes uncovered
And… walla! Your family and friends just might really love this.
It is so good, decadent and delish. g.
To do… 💫