Tag Archives: chocolate

Mexican Hot Chocolate

Mexican Hot Chocolate

Hey guys,

It’s been a few weeks since I’ve posted a new recipe, but I’m back and just in time for Christmas. I’m also just in time to be co-hosting the Fiesta Friday blog party along with Sadhna of Herbs, Spices and Tradition. I’m thrilled to be one of the co-hosts this week. A little over a year ago I was lucky enough to stumble over this blog party. Since then, almost every week, I join the party and get to see what some of my fellow food bloggers have been up to in their kitchens. Not only am I constantly jealous, awed and hungry, I’m also continually inspired and challenged in my own cooking. If you have a recipe you’d like to share, we’d love to see what you’ve been cooking. Click here to read the guidelines. Also, don’t forget to link your post to fiestafriday.net, my site, Kitchen, Uncorked and my co-host Sadhna of Herb, Spices and Tradition

This week I’m sharing a recipe for Mexican Hot Chocolate. As I mentioned in my last post, I was on vacation in Mexico (for the first time ever). Although there wasn’t a lot of inspiration to be found in an all-inclusive buffet, I did stumble across this little gem one morning. Mexican hot chocolate is typically made with Mexican chocolate bars. These are made with cacao beans that are ground with sugar, almonds, cinnamon and sometimes vanilla. I didn’t have any Mexican chocolate, although looking back, I’m a little annoyed that I didn’t think to grab some while I was away. I improvised by using dark chocolate and adding my own cinnamon. This recipe is ridiculously easy to make and has only a few ingredients, but it’s deliciously rich and creamy. A perfect treat, just in time for Christmas.

100 grams Dark Chocolate (I used 75%)

2 tbsp brown sugar  (a little more if you’re using a darker chocolate)

3 cinnamon sticks

6 whole cloves

1 1/2 Cups milk

1/2 Cup heavy cream

Place all the ingredients in a small pot over low heat. Stir often until well blended and hot throughout, about 15 minutes. Remove the cinnamon sticks and cloves before serving. Optional: Top with whipped cream and cinnamon. Serves 2

 

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Salted Dark Chocolate Tart

Salted Dark Chocolate Tart

Salted Dark Chocolate Tart

The idea for this recipe started to form in my mind almost a month ago now, shortly after I was at the EAT! Vancouver Festival. While there, I stumbled upon a company, Salt Spring Sea Salt, that hand harvests fleur de sel from the waters surrounding Salt Spring Island. They then infuse the sea salt with other, mostly locally obtained, ingredients. They have several products that captured my attention (ummm, it took all of my will power to walk away with only 6 different varieties), but their chocolate vanilla sea salt peaked my interest the most. I’ve been trying to create a recipe for it ever since.

In addition to being inspired by infused sea salt, I also walked away from the festival wondering what exactly fleur de sel was and what made it different from other sea salts. With a little research I learned that the production of fleur de sel is very labour intensive which is why it’s one of the more expensive salt products on the market. Sea water is collected, filtered and then evaporated. During this process a thin layer of sea salt flakes forms on the surface. These flakes are then harvested by hand before they sink to the bottom. Traditionally from France, fleur de sel is now being harvested commercially in various countries throughout the world, including the West Coast of Canada.

All this certainly gave me a new appreciation for the salt I was including in this recipe. But, really any sea salt would work well. This tart is rich and delicious. I hope you enjoy it!

 

1 Cup butter, softened

1/3 Cup icing sugar

1 Cup all purpose flour

1 Cup almond meal

1 Cup heavy cream

1/4 Cup Kahlua

6 oz dark chocolate squares, chopped

2 tsp fleur de sel (or other sea salt)

Preheat the oven to 350 degrees Farenheit

In a stand mixer, cream together the butter and icing sugar. In half cup increments slowly mix in the flour followed by the almond meal until well combined. The dough should pull itself into a ball. Evenly press the dough into the bottom and up the sides of a 9″ tart pan with a removable bottom. Bake for 15 minutes. Remove the pan from the oven and set aside to cool.

In a sauce pan over medium heat, combine the heavy cream and Kahlua until you just start to see some bubbles around the outer edge of the pot. Add the chocolate and whisk the mixture together for about 1 minute. Remove the pot from the heat and continue stirring until smooth. Mix in 1 1/2 tsp of the sea salt. Set aside for 20 minutes. Upon cooling, pour the chocolate into the cooled crust. Sprinkle the remaining sea salt on top of the chocolate, then allow the tart to chill in the refrigerator for 1 – 2 hours before serving.

Easy Homemade Chocolate Granola Bars

If you’re like me and hate sending your kids to school with store bought granola bars, here’s a way healthier alternative. These can be mixed together in less than 5 minutes and are completely nut free. They’re also incredibly yummy and dangerously addictive. Enjoy!

#Easy #Homemade #Chocolate Granola Bars: Nut-free for the kiddies.

Nutella cheesecake bites

Nutella cheesecake bites

Nutella cheesecake bites

 

 

Over the month of January I tried to focus my posts on healthier, lighter recipes. But with January safely behind us and Valentine’s Day less than two weeks away, I think it’s time to post a recipe that’s a bit more indulgent. Sort of like a reward for trying to eat so well in January.

The other day my son mentioned to me that it had been a long time since I had bought Nutella and asked if I Continue reading

Chocolate Zucchini Muffins

 

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

It’s always great if you can get your kids helping in the kitchen. It’s a great way to teach them about food and help them gain a healthy attitude towards it. Muffins are one of the easiest things you can make. There’s enough measuring and stirring to keep them interested and a healthy, delicious treat to eat once they’re finished baking Continue reading

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