A Healthier Hot Chocolate...And Whipped Cream!

Here in central Virginia, we got snow! That always makes me want hot chocolate.  I love my coffee, but snow and cocoa go together (for me) like bacon and eggs.  My husband, children and grandchildren love it too.  The instant stuff is convenient but over half the calories come from sugar, not to mention preservatives etc...  So, I got to thinking about how to make this treat a little healthier without completely ruining the magic for us.  I believe there is a solution.  I found several ways to make a hot chocolate mix that is delicious and a bit more healthy.

1.  Consider your "milk".  Right now, I am loving me some almond milk.  It tastes good, has lots of protein and is dairy-free.  You can also try hazelnut, soy, or just make a change from whole to 2%.  Baby steps people, especially if you are dealing with finicky folks....

2.  Buy unsweetened cacao powder.  This is the foundation of your drink.  Good chocolate is sooo... well, SATISFYING!

3.  Third, think about how your are going to sweeten the delicious tastiness.  I suggest less refined sweeteners.  They are very sweet, so you don't use much.  Turbinado sugar is a type of cane sugar more popularly known as "Sugar in the Raw".  You may have seen it in coffee shops or restaurants.  It can work in place of plain sugar in most recipes.

4.  If you're thinking, "yeah, but I gotta have whipped cream", try coconut milk whipped cream. Just try it.

5.  Flavor, flavor, flavor.  If you love variety, add spices like cardamom or cinnamon.

Check out the recipes below for hot chocolate and coconut whipped cream.  Let me know what you think!


Hot Chocolate**

Ingredients

2 C. Milk ( non dairy such as soy, almond, etc... is fine)
8 tsp. Unsweetened Cacao powder
2 T.  Turbinado sugar
a dash of spices such as cardamom, nutmeg, cinnamon (optional)


Preparation

Combine a small amount of milk, cacao powder and sugar in a pan to make a smooth paste.  Gradually add the rest of the milk while stirring over medium heat.  Heat until very warm but not boiling.  Makes 2 servings.


Coconut Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk
1 tablespoon  turbinado sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled, at least an hour or two.  (You can always keep a can or two in the fridge to have on hand)

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this solid layer of coconut cream at the top of the can.

4. Do NOT include anything but the solid cream. (You can use the water in smoothies, or just drink it plain.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6.  On high speed, whip the coconut cream  for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Fold in sugar or vanilla, if you are using either or both.

**Hint** Whipped cream will keep well for a few days in your fridge.  Put it in a covered container**

**The New Lighter Life

Picky Eater Dog Biscuits

Here is my recipe for Picky Eater Dog Biscuits.  The original recipe came from www.allrecipes.com, that I have tweaked a little.  They are made with fresh ingredients and no preservatives.  I suggest you keep them in a zip lock bag in the fridge, so they won't mold.  This treat is really easy and my very picky dogs LOVE them.  I hope your dog loves them too!

Ingredients

1 C. Rolled Oats
1/3 C. Butter or Margarine
1 C. Boiling Water
3/4 C. Cornmeal (plain)
2 tsp. Honey or Agave Sweetener
2 tsp Beef Broth or Stock (you can substitute chicken)
1/2 C. Milk (whole, skim, 2% is fine)
1 C. Shredded Cheddar Cheese ( dogs seem to prefer sharp)
1 Large Egg, beaten
3 C. Whole Wheat Flour

Preparation

1.  In a large bowl, combine the oats, margarine and boiling water.  Let this mixture stand for 10 minutes.  While you are waiting.......

2.  Preheat the oven to 325 degrees!  Prepare cookie sheets for baking by greasing, using Silpat or parchment paper.

3.  Stir in cornmeal, sweetener, stock/broth, cheese and beaten egg.

4.  Add flour, one cup at a time until a stiff dough is formed. (If you are using a stand or hand mixer, use a dough hook attachment if you have one)

5.  Knead dough on a lightly floured surface, using additional flour if needed to make the dough smooth.  Roll out the dough to approximately 1/4" thickness.  **A thicker biscuit will be chewier and not as hard**

6.  Use a cookie cutter and place on the prepared cookie sheet.
Bake approximately 40-45 minutes in a preheated oven.  Cool thoroughly before serving.

cut out and ready for the oven!

I use a dog bone shaped cookie cutter

Easy Cinnamon Swirl Bread

My daughter Sarah asked me to post this recipe for Cinnamon Swirl Bread.  It is very easy to make.  More than likely, you have all the ingredients!  I love to make it because it makes the house smell SO good...

Ingredients

1 Egg
1 C Sugar
1 Stick Butter at room temperature
1 tsp Vanilla
1 C Milk
2 C All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/4 C Light Brown Sugar
2 T Cinnamon

Preheat oven to 350 degrees!

Preparation

1.  In a large mixing bowl beat egg and sugar.
2.  Add butter, vanilla and milk, mixing (with a hand or stand mixer) until everything is well blended.
3.  In a separate bowl, sift together flour, baking soda and salt.
4.  Slowly and gradually add the dry ingredients to the wet ingredients and mix until well blended.
5.  Combine the brown sugar and cinnamon in a small bowl and set aside.
6.  Butter and flour a loaf pan.
7.  Pour half of the bread mixture into the loaf pan.
8.  Sprinkle 1/2 of the cinnamon and sugar mixture over the bread mixture.
9.  Pour the rest of the mixture in the pan.
10.  Take a butter or table knife and gently swirl through the mixture.
11.  Sprinkle the rest of the cinnamon and sugar mixture evenly on top.
12.  Bake at 350 degrees for 50 to 60 minutes or until a cake tester comes out clean!

***Hint*** I use a piece of uncooked spaghetti as a cake tester!

Like most of the recipes that I love and use, this one can be changed up a bit. Raisins or dates can be added, as well as nuts and even chocolate.  You can serve this bread toasted with cream cheese, maple syrup, fresh fruit or just as is! Enjoy!

Beat the egg and sugar, then add the rest of the wet ingredients

Sift together the dry ingredients and add gradually to the wet, mixing well

Pour in half of the batter and sprinkle with cinnamon and sugar

Gently swirl a knife though the batter

Spread remaining batter

Sprinkle cinnamon/sugar mixture on the top.  Bake at 350 degrees for 50 to 60 mins.

Remove from loaf pan and cool on a rack!

Gluten and Dairy Free Smoothie

I have had quite a few requests for more smoothie recipes.  Apparently, they are popular not only at meal time, but just any old time!  Hey, that's fine with me.  I have also had a couple of requests for gluten and dairy free smoothies.  I am posting one tasty recipe I love.  It meets the criteria of being gluten and dairy free.  This recipe is easily doubled if needed.  Substitutions can be made if necessary. Finally, it just tastes good while being good for you! Try it and let me know what you think!

Ingredients

8 oz. Fusion fruit/vegetable juice 

1 C.  Frozen mixed tropical fruit (I use the store brand with no sugar added)

1  Med.  Fresh or frozen banana

1 T. Nut butter (peanut, almond or cashew, take your pick)

Preparation

Put all ingredients into a blender and blend until smooth.  Pour into a tall glass and enjoy!

Homemade Coffee Creamer (Vanilla)

Since I love all things coffee, I am sharing my "coffee creamer" recipe today.  It is very easy and you probably have all the ingredients.  It does not make a large amount, so if you use a lot, you can double this recipe.
Ingredients

1 cup Skim or Low fat Milk
1/3 – 1/2 can Sweetened Condensed Milk
1 tsp. Pure Vanilla Extract (not imitation)

Preparation

Pour all ingredients into a jar or bottle and shake to combine.
Note: The first time I made this it was too sweet, so I adjusted the measurements to my preference.  If you want it sweeter, just add more Sweetened Condensed Milk. You can make other flavors such as peppermint or vanilla almond, by adding those  individual extracts.
 Shake well before each use and only keep until the expiration date on the milk.

My cost (your cost may vary depending on where you live): 1 cup Milk = $.25, 1/2 can Sweetened Condensed Milk = $.72 …Add in a few cents for the flavoring and it is approx. $1.00 to make the same amount as a small flavored creamer from the grocery store.

This is also a great way to re-purpose a bottle or jar you aren't using!

As always, let me know what you think!

Broccoli Dip Recipe

I have never had a problem eating my vegetables.  I love pretty much any vegetable out there.  However, for those of the "picky" persuasion or those just out of ideas of how to make raw veggies interesting, I have a tasty solution.  At my house, we enjoy cut up raw veggies like baby carrots, broccoli, squash, cukes, etc...served with a dip.  Many of the prepackaged dips are high in fat, sugar and calories, not to mention the preservatives!  I am posting a recipe based on one found in Taste of Home.  It has been tweaked a little, but I think you will find it very tasty!

Broccoli Dip

2 C. Raw fresh broccoli
1  Small onion, chopped
1  Clove garlic, chopped
1/4 C. Low fat plain Greek or regular yogurt
1 T. Fat free mayonnaise
3 T. Lemon juice
1/2 tsp. Chili powder
Pinch of salt (optional)
Variety of cut up fresh veggies to go with this dip ( cukes, squash, baby carrots, cauliflower, etc...)

Preparation
Combine fresh, raw broccoli and onion in a food processor or blender and mince together.  Add the garlic, yogurt, and mayo, blending until smooth.  Pour in the lemon juice and add the chili powder, mixing about 30 seconds until the consistency is even.  A pinch of salt can be added at your discretion.  Cover and chill at least 30 minutes.  Serve with fresh veggies.

Chicken Salad Recipe

Growing up, I was fortunate to learn most of my kitchen skills from my mother.  Mama collects cookbooks and has so many family recipes.  She puts a lot of love in her meals. When I got married, I tried to learn from my mother in law.  I still cannot make her wonderful potato salad exactly as she did.  I don't buy a lot of prepackaged convenience foods because of the "stuff" that makes them convenient, not to mention the expense.  This leads me to my post for today.  If you stand in front of your cabinet, pantry, fridge, etc... and think hmm.... what DO I want?  Give this recipe a try.  It has lots of flavor and satisfying crunch.  If you don't have chicken, tuna can be substituted with no problem.  You can even reduce the fat by using low fat mayo and sour cream.  I love this salad on a bed of fresh spring mix.  Yum!

Ingredients
4-4 oz Skinless boneless chicken breast halves
3/4 c Diced Gala apple
3/4 c Diced Red Delicious apple
1/2 c Diced Granny Smith apple
1/2 c Thinly sliced celery
3 T   Chopped pecans, toasted
1/4 c Mayonnaise (I prefer Dukes. It is sugar and gluten free)
2 T   Sour Cream
1 1/2 tsp Stone ground mustard
1  tsp minced (fresh) or 1/2 tsp (dried) tarragon
1/4 tsp Salt
1/8 tsp Pepper


Preparation
1.  Place chicken in a saucepan and cover with water; bring to a boil.  Cover, remove from heat, and let stand 15 minutes.  Drain, cool, and coarsely chop chicken.

2.  Combine chicken, apples, celery, and pecans in a bowl; tossing gently to mix.


3.  Whisk together mayonnaise, sour cream, mustard, tarragon, salt and pepper.  Pour over chicken mixture; toss gently to coat.  Cover; chill at least 30 minutes.

Yield:  Approximately 4 servings

Coffee Smoothie Recipe

I am a coffee junkie.  I love the smell of coffee brewing in the morning.  Growing up, my mother would always get up early (and still does) and make coffee.  I associate that smell with very good memories.  In addition to a nice hot cup, I am a fan of the stuff in iced and frozen state.  Today, I am posting a recipe for a coffee smoothie!  It does not fall into the strictly "healthy" smoothie category, but it is a treat for anyone who is a fan of all things mocha or coffee.

Coffee Smoothie

2T. Nutella or other chocolate hazelnut spread
1 Banana (frozen is awesome, but room temp is ok too)
2T. Coffee (not hot-room temp is ok, caffeinated or non)
1 tsp. Agave or Honey (agave has a slightly caramel taste for all you caramel junkies)
2/3 C. Milk ( whatever kind floats your boat!  I love almond milk in mine.  You can use soy as well)
3 or 4 ice cubes (optional)

Put everything in your blender and process until smooth.  Dump in a beverage container and enjoy!