Like A Hug Ho-Cho

What is winter but a perfect excuse to wrap yourself up in a blanket with a good book and a mug of homemade hot chocolate or… you can be me on a Saturday and enjoy some lovely hot chocolate while doing some school work!

The best part about this recipe is that you can make a huge jar of the mixture and just scoop out the amount per mug that you want to use at the moment.

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A perfect beverage for a cold winter day.

You can easily make this into instant hot chocolate by adding 1 cup + 2 Tbsp of milk powder!

Ingredients

For the mix:

1/4 cup Cocoa Powder

1/2 cup Sugar (preferably cane sugar)

1/4 tsp Cinnamon

To Make:

Ho-cho mix

Milk

Vanilla Extract

Directions

Keep adding the measurements in a container until full, mix well.

To make a lovely cup of Ho-Cho heat a mug of milk (or an amount of milk for several mugs) in a pot then add 1-2 heaping tbsp of ho-cho mixture for each mug you are making. Please not that the amount of mixture you put in is to your taste! Add a splash of vanilla extract and whisk the contents of the pot until everything is combined and the temperature is to your liking.

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Sip away and enjoy the day!

 

Raspberry Shortcake with Coffee Whipped Cream

If you cant tell already I am in full blown spring mode, so I thought what better then to make and bring to a friends for coffee then some raspberry shortcakes! To kick it up a notch I decided to flavor the whipped cream with a hint of coffee!

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Raspberry Shortcake with Coffee Whipped Cream

A few days before making the shortcakes I poured a small carton of whipping cream in a container and added 2 heaping tablespoons of ground coffee to the cream, stirring until the two are well combined. Sealing the container I let it sit in the fridge for a few days to infuse the cream with the coffee flavour.

Ingredients

Shortcake

2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1/2 cup sour cream

1/4 cup milk

Glaze

1/4 cup milk

granulated or raw sugar

Whipped Cream

2 cups whipping cream

2 heaping tbsp ground coffee

 

1 1/2 tsp vanilla extract

1/4-1/2 cup icing sugar

Directions

    Preheat oven to 425°F

    In a bowl combine the flour, sugar, baking powder, baking soda and salt, mix well. Using a pastry blender or two butter knives, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture, stirring with a fork to make a soft slightly sticky dough. Gather into a ball and on a lightly floured surface, knead dough gently about 8-10 times or until dough is smooth.

    Roll the dough out to about ¾ inch thickness and using a cookie cutter cut out rounds.

    Place on a lined cookie sheet and using a pastry brush lightly brush the tops of the shortcakes with milk and sprinkle sugar on top.

    Bake for 15-20 minutes or until top is golden brown.

    While the shortcakes are baking place the beaters you are going to use to make the whipped cream in the freezer. It makes it a lot faster to use chilled beaters and a chilled bowl if you have the room in the freezer!

    Once the shortcakes are out of the oven and cooling on a wire rack strain the whipping cream with some cheesecloth and get to work whipping the cream with your beaters until almost stiff peaks form.

    Then gradually add your vanilla extract and icing sugar (amount depends on the sweetness you want your whipped cream to have). Beat until combined well.

  • you can also add chopped up berries to the whipped cream combining before piping onto the shortcakes.
  • Assembly

    Cut shortcakes in half, spooning a generous amount of whipped cream on the bottom half and add berries. Place the top half of the shortcake back in place and garnish with a dollop of whipped cream and a berry.

 

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Black Beans

There is an amazing Mexican food restaurant in Whitehorse called Sanchez Cantina and it serves the best black beans you will ever taste! So for a few years people in the village that like the restaurant have been trying to make beans that are similar to its since the only thing they will tell you is that the beans are made with love.

Well I just happen to have a friend that is Guatemalan and her mom is a fantastic cook so I got her recipe for black beans and after about 6 tries I finally got very close to the Sanchez Cantina black beans and now I’m going to share it with all of you!

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Rodriguez Black Beans

A must have for your Mexican themed dinner!

A very freezer friendly meal!

Ingredients

1 Bag Black Beans

Mushroom Bullion Cubes

Herb Bullion Cubes

1 Head of Garlic, Finely Chopped

1-2 Onions, Finely Chopped

Directions

Place full bag of raw beans in a large pot and cover well with water. Add one mushroom and one herb bullion cube. Boil for one hour, you will have to keep adding water, every time you add water add one of either herb or mushroom bullion.

Stirring occasionally.

Add one head of finely chopped garlic and continue boiling for 2 hours more, adding water and bullion cubes when needed.

Once boiled for 3 hours turn off heat and leave on the stove top until the next step

In a large frying pan place a fair amount of oil and add diced onions to the pan. Caramelize onions do NOT caramelize them so much that they are a dark brown it will give the beans a bitter flavor. You want them transparent and just starting to turn a light brown.

Once onions are done add a portion of the beans and water to the frying pan and fry them with the onions. Will have to fry several times to get all the beans done, placing the finished beans in a different pot or bowl. Once all beans are fried stir well to get the onions evenly distributed though out the beans.

Enjoy with rice, bean salad, nachos and more!

Because this recipe takes about 4 hours to make and also makes a large amount I tend to freeze a large portion of the beans in different size freezer bags to use later. They freeze amazingly and then you have homemade black beans ready anytime you have a craving!