The Chocolate Lady Dishes

Chunky Blonde Brownies & Chocolate Cream Soda

November12
Chunky Blonde Brownies Chocolate Cream SodaOnce again my Mom steps in as guest blogger with these two chocolate treats…

I needed to make a batch of cookies to serve at an evening Bible Study. We always make Decaf coffee so thought I’d rather not make Chocolate Brownies.

Instead, I did the next best–Blonde Brownies. I did not have vanilla chips, but did find some white chocolate chips on the shelf. Good substitute!

Papa and I enjoyed them for “tea time” with a glass of Chocolate Cream Soda. (We had to do a taste-test of course!)

Chunky Blonde Brownies
From Taste of Home

½ Cup Butter or Margarine, softened
¾ Cup White Sugar
¾ Cup Packed Brown Sugar
2 Eggs
2 tsp. Vanilla Extract
1 ½ Cups All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Cup Vanilla Chips
1 Cup Semisweet Chocolate Chunks
¾ Cup Nuts(macadamia, blanched almonds, walnuts or pecans)

In a mixing bowl, cream butter and sugars. Add the eggs & vanilla; mix well. Combine flour, baking powder & salt; add to creamed mixture & mix well. Stir in chips, chunks & half of nuts. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 2 dozen

Chocolate Cream Soda
From Everyday Meals

In a tall glass stir together ¼ Cup Half & Half and 2 Tbs. Chocolate Syrup.

Add 2/3 Cup Seltzer

Stir to make foam on top!

(Could substitute whole milk for less calories or softened ice cream for more calories!)

Until next time,

Nana

posted under Beverages, Brownies, ice cream | 1 Comment »

Hot Chocolate for a Crowd (or at least a large family!)

January24

Homemade Hot ChocolateIt is cold. It was -20 last night, breaking the record set in 1914. That was just air temperature! Factor in the wind chill and it’s much worse. I decided the children needed something warm for breakfast this morning to get them ready for the day. So we enjoyed a family favorite, Breakfast Hot Chocolate. I discovered this recipe a few years ago in my vintage Better Homes and Gardens Cookbook and have adapted it many times to adjust to what I had on hand. I have used fresh goat’s milk, raw cow’s milk, good old 2 % milk, skim milk and even dry milk. I think this recipe has a richer chocolate flavor than the powdered kind and my children love it! Here’s the recipe:

Breakfast Hot Chocolate:

Traditional recipe:
Mix together with a wire whisk: 1 cup cocoa powder, 1 cup sugar, dash salt. Add one cup boiling water, stirring. Then add 7 cups of milk and heat to the boiling point, but don’t boil. Stir well before serving.

Or my shortcut version:
Mix together with a wire whisk: 1 cup cocoa powder, 1 cup sugar, dash salt and 2 2/3 cup dry milk. Stir in 8 cups of boiling water and stir well. Serve immediately.

Either version is great garnished with whipped cream or marshmallows. I personally love a scoop of ice cream in mine with an Andees mint or two melted inside. Around Christmas we love to use candy canes to stir the hot chocolate and have even drowned an unsuspecting marshmallow Peep on a cold Easter week-end.

However and whenever you serve it, hot chocolate is a warm and inviting family tradition!

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