Desserts

Homemade Hot Cocoa & Whipped Cream

December 22, 2013
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Homemade Hot CocoaHomemade Hot Cocoa

I’m wrapping up the week, and almost the year, with one last detail from my “Cold Hands Warm Heart” Cocoa Gathering.  The homemade hot cocoa!  For our trip to the farm I actually used Ticket Chocolate’s Peppermint and Vanilla Mint Hot Cocoa Sticks (pictured above) as they’re easy to transport and super gorgeous.  But when I’m at home, with an actual stove I like to make my oh-so rich, homemade hot cocoa and whipped cream.  And of course you know it wouldn’t be like me to not make a spiked version for those of age.  Merry, Merry Loves!  truly, MKR

Homemade Hot Cocoa & Whipped Cream
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Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Ingredients
  1. 1 teaspoon cornstarch
  2. 2 cups half-and-half
  3. 6 ounces bittersweet (60% cacao) chocolate, chopped
  4. 2 tablespoons unsweetened cocoa powder
  5. 1/2 teaspoon vanilla extract (you can sub out the vanilla for 1 pinch of cayenne pepper and 1 pinch of cinnamon for a spiced chocolate cocoa)
  6. 1-2 pinches of salt
  7. Peppermint Schnapps for the spiked Adult only version
For the Whipped Cream
  1. 2 cups heavy cream
  2. 2 ounces sugar
  3. Few dashes vanilla extract (you could also add a few drops of peppermint for peppermint whip)
For the Hot Cocoa
  1. Mix together the cornstarch and salt, and whisk in the half-and-half until cornstarch is dissolved.
  2. Bring the mixture to a boil over medium heat, whisking constantly, reduce the heat and slowly simmer it, whisking frequently, 2 minutes.
  3. Remove the pan from the heat and add the chopped chocolate and whisk the mixture until chocolate is melted. Stir in the cocoa, vanilla, and peppermint schnapps for adults. Reheat over low heat if mixture cools.
  4. Garnish with marshmallow or our homemade whip cream
For the Whipped Cream
  1. Whip all ingredients together until you have soft peaks.
Welcome by Waiting on Martha https://waitingonmartha.com/

 Photos via Rustic White Photography 

 
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Chocolate Candy Cane Popcorn

December 21, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate Candy Cane Popcorn

When creating an easy, kid friendly treat for my “Cold Hands Warm Heart” Cocoa party I immediately thought popcorn.  But not just any popcorn.  How about chocolate candy cane popcorn?  That’s right, festive popped corn topped with melted milk and white chocolate sprinkled with crushed candy cane.  Seriously, this is amazing.  Amazing.  And crazy easy!  I promise you’ll be eating this long past December.  Oh, and I hope you’re not tired of peppermint and chocolate because I’ve got a few more recipes coming your way just in time for your Holiday.  Merry Merry Loves!  truly, MKR

Chocolate Candy Cane Popcorn
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3/4 cup popcorn seeds
  2. Vegetable Oil
  3. 1 cup Ghirardelli Milk Chocolate Chips
  4. 1 cup Ghirardelli White Chocolate Chips
  5. Crushed Peppermint Candy Cane
Instructions
  1. In a stock pot pour in vegetable oil so it just covers the bottom of the pot. Add popcorn seeds, cover and turn burner on high. **As popping begins make sure to shake the pot a few times to stir up the popping seeds.**
  2. Once full popped remove from burner and transfer popcorn into two large mixing bowls and let sit.
  3. In a small microwavable bowl add white chocolate chips and microwave for 1 minute. Stir, and microwave an additional 30-45 seconds. **When melting chocolate the chips will not full melt until you stir or whisk. Do not let your chocolate cook until chips are melted as chocolate burns easily and quickly.**
  4. Add 1 teaspoon of vegetable oil to melted chocolate and stir until smooth.
  5. With a fork sprinkle melted chocolate on popcorn mixing at least once.
  6. Sprinkle with crushed candy cane.
  7. Repeat above steps with the milk chocolate.
  8. Let sit uncovered until chocolate hardens.
Welcome by Waiting on Martha https://waitingonmartha.com/

Image via Rustic White Photography

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Raspberry Coconut Crumble Bars

December 17, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Raspberry Coconut Crumble Bars, Waiting On MarthaBerry Crumble BarsBerry Crumble Bars with Raspberries & Fresh Coconut, Waiting On Martha

A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics.  They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble.  As in Raspberry Coconut Crumble Bars.  

I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this.  And wow.  The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow.  I promise you the recipe is extremely easy, and you will thank me later.  Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm.  Living on the edge my Loves, living on the edge.  truly, MKR

P.S. Make sure to check out the other Lovelies taking part in our virtual cookie exchange…Clara Persis, Peanut Butter Runner, Perpetually Chic, Young Married Chic, House of Earnest, and Freutcake 

Funfetti Cake with Butter Cream Frosting
Yields 10
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Ingredients
  1. ...For the Cake
  2. 1 cup milk
  3. 1 1/2 teaspoons vanilla extract
  4. 1 cup butter, room temperature
  5. 2 cups sugar
  6. 3 cups cake flour
  7. 1 tablespoon baking powder
  8. 5 egg whites
  9. Rainbow Jimmies (ie. sprinkles)
  10. Chocolate sauce (optional)
  11. ...For the Frosting
  12. 1 cup butter, softened
  13. 1/4 teaspoon salt
  14. 1 (32-oz.) package powdered sugar
  15. 7 Tbsp. milk
  16. 1 tablespoon vanilla extract
  17. Rainbow Jimmies (ie. sprinkles)
Instructions
  1. ...For the cake
  2. Preheat oven to 350°. Liberally grease 3 (8-inch) round cake pans.
  3. In a small mixing bowl stir together milk and vanilla.
  4. In a large electric mixing bowl beat room temperature butter at medium speed until creamy; gradually add sugar, beating until light and fluffy.
  5. In a separate mixing bowl sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  6. At a low speed slowly add in desired amount of jimmies and mix just until blended.
  7. just until blended.
  8. Beat or whisk egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  9. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let rest until completely cool.
  10. ...For the frosting
  11. Beat butter and salt at medium speed with an electric mixer until creamy.
  12. Gradually add powdered sugar alternately with 7 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  13. Stir in vanilla and desired amount of Jimmies, beat until frosting reaches preferred consistency. *When frosting layered, tall, cakes I prefer my frosting on the lighter side to not weigh down the cake.
  14. When completely cooled cut off tops of cakes to create a completely even, flat surface. Spread Vanilla Buttercream Frosting between layers (about 3/4 cup per layer) and on top and sides of cake.
  15. Top with chocolate sauce (optional).
Notes
  1. To achieve a messy frosting look take a small spatula or butter knife and gently press down circling the entire cake creating "rings."
Adapted from Ms. Billetts White Cake
Adapted from Ms. Billetts White Cake
Welcome by Waiting on Martha https://waitingonmartha.com/

All photography original to Waiting On Martha

This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.

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